Turkey Five Ways

From a classic roast to a spicy braise, inspiring recipes for the best bird ever.

Turkey with Sauerkraut, Riesling, and Pork Sausages
Turkey with Sauerkraut, Riesling, and Pork Sausages
Turkey soaks up aromatic flavors like a sponge, and this riff on the Alsatian dish choucroute garnie is a case in point: as the bird roasts under a cloak of bacon and braises in sauerkraut, wine, apples, and a bundle of spices, it takes on the piney fragrance of juniper berries, the fruity flavor of the riesling wine, and some of the smokiness and savor of the pork. Serve this dish with the traditional choucroute accompaniments: sausages, boiled potatoes, and tangy mustard.Todd Coleman
Sage-Brined Roast Turkey with Oyster Dressing
Sage-Brined Roast Turkey with Oyster Dressing
This sage-infused roast turkey is stuffed with a bacon-enriched dressing brimming with wild rice, hazelnuts, and oysters.Todd Coleman
Turkey in Mole Poblano
Turkey in Mole Poblano
It may be called the great American bird, but turkey was first domesticated in Mexico, where, as James Beard once wrote, "it was to that country what beef is to the United States." One of our favorite preparations is a celebratory dish from the Mexican state of Puebla: a slow braise of breast meat in a deep, dark mole that's shot through with three kinds of dried chiles, peanuts, and pumpkin seeds and enriched with chocolate and spices. The spicy, sweet, savory sauce can be sopped up with hot tortillas and rice, or even crusty bread.Todd Coleman
Boudin-Stuffed Turkey Breast
Boudin-Stuffed Turkey Breast
Butterflying breast meat and stuffing it is a cook's trick for ensuring a flavorful, juicy, and evenly cooked holiday roast. This dish, inspired by a recipe from the chef Donald Link of Herbsaint and Cochon restaurants in New Orleans, has a Cajun accent: the stuffing of boudin (a spicy pork and rice sausage) gives the turkey a piquant appeal. The best part? Rolling the breast and slicing it enables everyone at the table to have a piece with plenty of sumptuous stuffing and crackly skin.Todd Coleman
Roast Turkey with Root Vegetables and Gravy
Roasting turkey wings, legs, and breasts over root vegetables, butternut squash, and herbs not only lends the meat a sweet and vegetal flavor but also allows you to treat each piece like a mini roast that can be taken out of the oven as soon as it's cooked to the correct temperature. See the recipe for Roast Turkey with Root Vegetables and Gravy »Todd Coleman