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.
As classic as it gets, no changes or additions necessary.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
A Yucatecan twist on classic Mexican tortilla soup.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
Juicy and full of flavor.
Loaded with deeply roasted turkey-and-pork-belly shawarma, and accented with a flavorful bacon mayonnaise.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
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.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
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.