Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
The secret to this exceptionally juicy turkey is in the wrap.
Lynne Rossetto Kasper, the woman behind one of America's most loved radio food shows, shares her showstopping Thanksgiving menu.
Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.
This is a Kentuckian version of the Thanksgiving staple.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Capon with sage stuffing makes a nice change from holiday turkey.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
This Cantonese-style duck often shows up at our friend's Chinese-American Thanksgiving table.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.
Use a roasting bag to lock in the flavor and moistness of the fresh turkey.