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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.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
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.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
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.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
Brown, brown, and brown some more.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.
This puts an oven-roasted whole bird to shame.
This turkey'll win you bragging rights.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
Shatteringly crisp poultry skin is just a sprinkle away.
Grind your own meat for juicier sausages and more flavorful burgers.