Our 47 Best Thanksgiving Turkey Recipes
Our 47 Best Thanksgiving Turkey Recipes
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Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
Photo by Alex Lau
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Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
This turkey roulade recipe is ideal for a crowd, but is well halved to give a smaller crew.
Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
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Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
The secret to your gloriously glistening and super-moist turkey, Mayonnaise! We've spiked ours with creamy roasted garlic for any juicy, flavor-packed bird.
Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
The secret to great-tasting turkey breast, Wrapping it in bacon.
Photo by Christopher Testani
Also called the one-hour turkey, this spatchcocked bird will get back your oven.
Photo by Christopher Testani
Spatchcocking ensures a far more evenly cooked bird quicker, and uses up less room inside your oven: win-win!
Photo by Michael Graydon & Nikole Herriott
Photo by Christopher Testani
Photo by Bobbi Lin
This simple approach flavors the turkey that has a rosemary-infused teriyaki butter. Mix some mirin (a sweetened rice wine) in to the glaze—as the bird cooks, it'll caramelize.
Photo by Penden + Munk
Say bye-bye, dry birdie! Make the breast and legs separately: brine the breast overnight before roasting, and cook the legs in duck fat and permit them to confit.
Photo by Michael Graydon and Nicole Herriott
Photo by Penden + Munk
Photo by Marcus Nilsson
Photo by Marcus Nilsson
Photo by Marcus Nilsson
Photo by Penden + Munk
Photo by Gentl & Hyers
Photo by Anders Overgaard
Photo by Christopher Testani
Looking like Peking duck, this beaut is unlike any turkey you've encountered. Start by steaming (you heard right, steaming) for thirty minutes, create a glaze with molasses and soy, and roast the bird.
Photo by Linda Pugliese, food styling by Diana Yen
Photo by Hans Gissenger
Photo by Ditte Isager
Photo by Hans Gissenger
Photo by Evan Sung
Yes, you can get just a turkey breast due to this recipe. And when you cook it with no rest of the bird, you eliminate hundreds of whole-bird problems. This goes great with Cornmeal Bao With Turkey and Black Pepper Sauce.
Photo by Gentl & Hyers
Photo by Marcus Nilsson
Photo by Ditte Isager
Photo by Gary Moss
Photo by Con Poulos
Caution: Plan couple of days and plenty of refrigerator space for brining and air drying the bird. Your reward, A crisp skin and moist texture you simply can't get any other way.
Photo by Dave Lauridsen
Photo by Con Poulos
Photo by Lara Ferroni
Photo by Roland Bello
Photo by Ditte Isager
Photo by Marcus Nilsson
Photo by Gieves Anderson, food styling by Anna Hampton
Photo by Steven Mark Needham
Photo by John Kernick
Photo by José Picayo
Photo by José Picayo
If you're anticipating your turkey to experience a luscious, crisp skin, you'll love this glaze, that can it to some whole new level—maple syrup caramelizes at first glance, creating a glasslike, slightly sticky coating throughout.
Photo by Ditte Isager
Photo by Elinor Carucci
Photo by Con Poulos
Photo by Elinor Carucci
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
Looking for just a classic turkey by added depth of flavor, This is the choice for you. The meat tastes of sage, rosemary, and thyme.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
Photo by Romulo Yanes
Photo by Leigh Belsch
Photo by Hans Gissenger
There's more than one way to creamy, dreamy potato deliciousness.
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