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.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
This puts an oven-roasted whole bird to shame.
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
Brown, brown, and brown some more.
A healthy and heat-filled soup to keep you warm.
It's a bit of an undertaking, but the result is a juicy bird with potato-chip-crisp skin.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
Red wine adds a dry, mild fruitiness to this shallot-flecked gravy.
Wake up your leftover holiday turkey with a bang (bang).
Dark-meat turkey burgers are quick to make and packed with flavor.
Bored of the same old lackluster bird? We've got 14 solutions.
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.
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.
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?
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Is there any point to brining your next turkey?
Grind your own meat for juicier sausages and more flavorful burgers.