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37 Turkey Recipes for Every Thanksgiving Vibe

Our best recipes for the meal’s main attraction.
A platter of carved roasted turkey with a bowl of chile vinegar at the center for dipping.
Photo by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio

These turkey recipes prove there’s more than one way to serve your main Thanksgiving dinner attraction. If you’re into tradition, we’ve got tips and techniques for making the classics, like this super juicy, no-fail roast turkey. (Don't forget to save the neck; turkey gravy is essential.) Want to off-road, though? Take a ride to Puerto Rico with achiote paste- and garlic-rubbed Pavochon, a Spanglish mash-up of pavo (turkey) and chon (lechón). Or let the Italians seduce you into making turkey porchetta. Or shout-out to the Caribbean with this Jamaican-inspired jerk turkey shepherd’s pie and serve it with hibiscus-infused cranberry sauce. Whatever you’re after, this lineup of Thanksgiving turkey recipes has you covered—and we sprinkled in some leftover turkey recipes too. Once you choose a recipe, don't forget to brush up on your butchering skills via our guide to carving turkey. Then rest assured that you've got this Thanksgiving in the bag.

  • Michael Graydon + Nikole Herriott
    5/37

    Stock-Braised Turkey Legs

    You may think the cook time for this one will be relatively short: It's just the legs, not the whole bird. But you want to go low and slow, actually. The meat gets so juicy and tender, you'd swear it's pulled pork.

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  • Michael Graydon and Nikole Herriott, Styling by Sue Li
    6/37

    Classic Brined and Roasted Turkey

    This roasted turkey recipe stays moist thanks to a genius simple brine.

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  • Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng
    9/37

    Sheet-Pan Turkey and Gravy

    This Thanksgiving turkey with a simple gravy made from the drippings requires nothing more than a trusty rimmed baking sheet and a wire rack that fits inside. And it’s still centerpiece-worthy.

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  • 10/37

    Pavochon

    The secret to getting that deep burnished color and extra-rich flavor? Achiote paste, made with annatto seeds, which tastes earthy, spicy, and a little smoky.

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  • Photo by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
    11/37

    Jerk Turkey Shepherd’s Pie

    Who needs turkey pot pie when you can have Jamaican-style jerk turkey baked into a shepherd's pie? Lime-zested mashed potatoes go on top; hibiscus cranberry sauce on the side.

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  • 12/37

    Grilled Vinegar Turkey With Chiles and Rosemary

    If—and we really stress the "if"—there are any Thanksgiving leftovers, then you've got an easy weeknight meal. Shred this cooked turkey into a pot of vegetable chili and you've got turkey chili. Craving Mexican? Turkey tacos or enchiladas. Have some broth and noodles? Well, now you've got turkey soup.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    13/37

    Dry-Rubbed Turkey Breast

    For those who don't want to bother with a giant turkey, the bone-in breast is your ticket. No basting, no babysitting, no agonizing, just juicy, flavorful meat.

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  • Christopher Testani
    14/37

    Porchetta-Style Roast Turkey Breast

    This recipe does involve deboning a turkey breast (it’s just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do it for you.

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  • Marcus Nilsson
    19/37

    Dry-Brined Turkey

    No time for a labor-intensive wet brine? Apply this dry brine for only a few hours and still win big on flavor. As one reviewer writes, “Had zero regrets.”

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  • Christopher Testani
    20/37

    Gravy-Braised Turkey Legs With Cipolline Onions

    You know how sometimes the turkey is dry and there's not enough gravy? We fixed that by braising dark meat in a buttery pan sauce. Be prepared for the whole family to go silent once they start eating, because this one's can't-focus-on-anything-else good.

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  • Christopher Testani
    21/37

    Glazed and Lacquered Roast Turkey

    A little soy sauce in the glaze gives you the burnished mahogany skin that holiday memories are made of—but it’s not just for looks. Try it and you'll see (or taste) what we mean.

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  • Peden + Munk
    22/37

    Herb-Roasted Turkey

    Sage, rosemary, and thyme—no parsley here—plus lemon zest make this a turkey that tastes bright enough to lift a cold and gloomy fall day.

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  • Ted Cavanaugh
    23/37

    Turkey French Dip

    This isn't just any old turkey sandwich. In a stroke of holiday genius, you’ll use the turkey carcass to make stock seasoned with sugar and fish sauce for a French dip meets banh mi meets Thanksgiving leftovers combination you'll be thinking about for days to come.

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  • 24/37

    Cajun-Spiced Turkey

    Make your own cajun spice mix and use it on more than just this (excellent) roast bird: ground beef patties, turkey burgers, ground turkey meatballs, and more.

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  • 25/37

    Grill-Roasted Turkey

    Apples and oranges may seem like strange ingredients for a turkey recipe, but placed in the bird's cavity, they infuse it with a faint fruit flavor that's a nice counterpart to the smoke from the grill.

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  • Elizabeth Cecil
    26/37

    Turkey Shawarma With Crunchy Vegetables

    There's a trick for reinforcing the pita pocket, making sure it won't fall apart when you eat this overstuffed, saucy little sandwich: Stuff the trimmed off top into the pocket first for a double-walled bottom edge that'll help hold it together.

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  • 27/37

    Butter-Roasted Turkey Breasts

    Bone-in turkey breasts are easy to find—and they’re as impressive as a whole bird when you roast them in lots of butter and fresh herbs.

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  • 28/37

    Tandoori Turkey

    We don’t play around with the word succulent, and this recipe is the time to use it. Yogurt, spices, and citrus combine to make a juicy bird you're not soon to forget.

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  • Photo by Peden + Munk
    37/37

    A Simple Roast Turkey

    If these other turkey recipes overwhelm you, you can always go with this simple bird and its no-fuss preparation: salt, pepper, onion, butter, and a good, long roast.

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