20 Thanksgiving Turkey Recipes
Make your bird the star on the show
When brainstorming Thanksgiving dinner ideas, the turkey is often the centerpiece in the feast. We'll provide you with how to cook the ideal Thanksgiving turkey with your favorite recipes for grilling, slow-roasting and stuffing your bird , because cooking an entire turkey doesn't have to be intimidating. Whether you are considering a traditional roast turkey with vegetables or maybe a glazed bird to spice up your Thanksgiving dishes, our very best Thanksgiving turkey recipes will assist you to throw the ultimate Thanksgiving
Matt Taylor-Gross
This could be the easiest and quite a few satisfying roast turkey you possibly can make, obvious for beginners but no less rewardingly juicy, flavorful, and golden brown than other more complicated techniques. There is no need to tie the legs or tuck the wings, no basting necessary. But if you merely cannot imagine not basting your bird, use melted duck fat or essential olive oil, not the juices from your pan (their wetness can stay away from the turkey's skin from crisping). Get the recipe for Easy, Perfect Roast Turkey and Gravy »
Michelle Heimerman
Breaking the bird into its primal cuts allows the meat in order to cook more evenly, plus in half the time. It also releases more space inside the oven—enough cooking as many as three turkeys at once—while you simultaneously simmer the carcass in to a quick stock for gravy Get the recipe for Fast and Juicy Roast Turkey in Parts »
Ryan Liebe
The flavors of Senegal—sour tamarind, fiery scotch bonnets, and pungent fish sauce—add umami-rich depth to this particular unexpected Thanksgiving bird. Get the recipe for Tamarind-Glazed Roast Turkey »
Vanessa Rees
Eilon Paz
At California's Bouchon Bistro, turkey is divided into pieces to cook to maximize its flavor and texture. The drumsticks and breast soak in a very tenderizing brine—honey, lemon, herbs, garlic, and plenty of salt—before roasting, while thighs are deboned and loaded with an herbed turkey mousse for roulades. Get the recipe for Bouchon Roast Turkey »
Andre Baranowski
Massachusetts-based home cook Eric Silvers, a senior astrophysicist on the Harvard-Smithsonian Center for Astrophysics, employs a progressive method to cook his family's Thanksgiving turkey each and every year: The bird is defined atop a rack inside of a disposable aluminum pan, that's nestled directly into the coals of an grill, and charred for a very high temperature. The result is usually a crisp-skinned, juicy, smoke-kissed turkey that's finished within a fraction in the time it'd take to roast it. Get the recipe for Herbes de Provence Grilled Turkey »
Michael Kraus
Todd Coleman
New Mexico and arbol chiles develop a sauce much like a mole that coats the turkey, while adding spice and depth. Get the recipe for Chile-Rubbed Turkey with Beet Stuffing »
Todd Coleman
Roasting turkey wings, legs, and breasts over root vegetables, butternut squash, and herbs not just lends the meat a sweet and vegetal flavor but in addition allows you to treat each bit like a mini roast which can be taken out in the oven once it's cooked towards the correct temperature. Get the recipe for Roast Turkey with Root Vegetables and Gravy »
Matt Taylor-Gross
Inspired through the flavors of Peking duck, this turkey is infused using a Sichuan peppercorns, fennel seeds, and fresh ginger brine, then lightly smoked over oak. Get the recipe for Slow-Smoked and Spice-Brined Turkey »
Anna Stockwell
This rolled turkey breast cooks inside an hour, which makes it perfect for very last minute Thanksgiving get-togethers. The delicately-flavored chestnut stuffing keeps the white meat moist, while reduced chicken stock adds rich flavor on the quick gravy. Get the recipe for Turkey Breast Roulade with Chestnut Stuffing »
Helen Rosner
Deconstructed turkey braised inside a refreshing green mole offers a light and quick alternative towards the standard Thanksgiving bird. Get the recipe for Braised Turkey in Green Mole »
Beth Rooney
Rubbing the turkey with extra virgin olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy plus a dressing of hominy, sausage, and oysters add richness to your festive Thanksgiving centerpiece. Get the recipe for Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing »
Helen Rosner
Todd Coleman
Turkey soaks in aromatic flavors just like a sponge, and also this riff around the Alsatian dish choucroute garnie is really a case in point: because bird roasts with a cloak of bacon and braises in sauerkraut, wine, apples, and also a bundle of spices, it takes around the piney fragrance of juniper berries, the fruity flavor in the riesling wine, and some with the smokiness and savor with the pork. Serve this dish while using traditional choucroute accompaniments: sausages, boiled potatoes, and tangy mustard. Get the recipe for Turkey with Sauerkraut, Riesling, and Pork Sausages »
Helen Rosner
LouElla Hill, a Memphis, Tennessee, cook who had been famous for my child Thanksgiving feasts, liked to roast her turkeys in ordinary brown paper grocery bags to ensure that they're moist. Today's recycled paper might contain toxins that may leach into food, and we recommend using roasting bags specifically designed to cook instead. Get the recipe for Roast Turkey with Cornbread Dressing »
Todd Coleman
It can be called the great American bird, but turkey was domesticated in Mexico, where, as James Beard once wrote, "it would have been to that country what beef is for the United States." One of our favorite preparations is often a celebratory dish through the Mexican state of Puebla: a sluggish braise of breast meat in the deep, dark mole that's shot through with three varieties of dried chiles, peanuts, and pumpkin seeds and enriched with chocolate and spices. The spicy, sweet, savory sauce might be sopped on top of hot tortillas and rice, or perhaps crusty bread. Get the recipe for Turkey in Mole Poblano »
Todd Coleman
Butterflying breast meat and stuffing it is usually a cook's trick for ensuring a flavorful, juicy, and evenly cooked holiday roast. This dish, inspired by way of a recipe in the chef Donald Link of Herbsaint and Cochon restaurants in New Orleans, includes a Cajun accent: the stuffing of boudin (a spicy pork and rice sausage) provides the turkey a piquant appeal. The best part, Rolling the breast and slicing it enables everyone for the table to experience a piece with lots of sumptuous stuffing and crackly skin. Get the recipe for Boudin-Stuffed Turkey Breast »
Helen Rosner
James Baigrie
Capon with sage stuffing creates a nice vary from holiday turkey. This type of bird is instantly available over the winter holiday months, in fact must be special-ordered. Get the recipe for Roasted Capon with Sage Stuffing »
Christopher Hirsheimer
This recipe yields a Thanksgiving turkey that's moist, delicious, as well as a perfect foil for inventive accompaniments, including our Madeira-Truffle Butter, Multicultural Stuffing, and Rich Gravy recipes. Just garnish the bird using a few sprigs of fresh herbs before servings, and you've the makings of any lovely holiday dinner. Get the recipe for Roast Turkey with Madeira Truffle Butter »
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