Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
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.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
Harness the power of the baking stone for a roast turkey that's crisp-skinned, juicy, and evenly cooked.
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.
The grill is well-suited to cooking white and dark meat to their ideal respective temperatures.
This turkey'll win you bragging rights.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
A healthy and heat-filled soup to keep you warm.
Thanksgiving leftovers but in a ramen bowl.
Turkey gets the Southern spice treatment.
It's a bit of an undertaking, but the result is a juicy bird with potato-chip-crisp skin.
A Chinese cooking broth transforms into a flavorful turkey glaze.