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.
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
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 recipe comes from SAVEUR contributing editor Rick Bayless.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
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.
This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.
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.
This delicious recipe is our kitchen director's secret tactic for keeping turkey's breast meat from drying out.
This recipe comes from the Strongbow Inn where turkey is the name of the game.
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 isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
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.
A delicious Chinese take on a traditional American feast.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.