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.
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.
The secret to this exceptionally juicy turkey is in the wrap.
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.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
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Delicately-flavored chestnut stuffing keeps the white meat moist, while reduced chicken stock adds rich flavor to the quick gravy.
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