We think turkey deserves a place on your dinner table all year long. From juicy burgers to cajun-spiced turkey, here are the recipes to prove it.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
A Yucatecan twist on classic Mexican tortilla soup.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
As classic as it gets, no changes or additions necessary.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
Juicy and full of flavor.
Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
Shatteringly crisp poultry skin is just a sprinkle away.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Grind your own meat for juicier sausages and more flavorful burgers.