The official credit card of Serious Eats
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.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
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.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
It's a bit of an undertaking, but the result is a juicy bird with potato-chip-crisp skin.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
A Yucatecan twist on classic Mexican tortilla soup.
This turkey'll win you bragging rights.
This puts an oven-roasted whole bird to shame.
Brown, brown, and brown some more.
Cut it up, then choose your recipe.
For the best turkey, use a thermometer. This video will show you exactly how to do 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.
Two methods for deep-fried turkey, indoors and out. Which do you think is safer?
Is there any point to brining your next turkey?
Grind your own meat for juicier sausages and more flavorful burgers.