Turkey

Skip the turkey, go big on the sides, or order takeout. Our November issue is all about doing Thanksgiving your way.

Stop hunting for that roasting pan you never use! This Thanksgiving turkey and gravy recipe requires nothing more than a rimmed baking sheet and a wire rack.

No time for a wet brine? This dry brine turkey recipe delivers big flavor—thanks to salt, and your choice of aromatics and herbs—with less hassle.

Nostalgia never tasted better.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

These healthy turkey meatballs are ready in 30 minutes, with a nutty romesco-inspired sauce you’ll want to keep on hand for future dinners.

The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles. 

A mash-up of pavo for turkey and chon for lechón, pavochon is the spice-lavished centerpiece of my family's Thanksgiving meal.

Pavochon, a mash-up of pavo for turkey and chon for lechón, is the centerpiece of a Puerto Rican Thanksgiving.

“Something about this year makes me feel like: Screw it. I want to eat leftover turkey the way I want to,” says Mister Jiu’s chef Brandon Jew.

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

Our Thanksgiving 2020 cover star turkey is grilled and topped with a zippy chile-spiked vinegar sauce.

These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.

It’s the poultry-perfect gift that keeps on giving.

You’ll want to “gobble” it up—get it!?

The BA Test Kitchen quells all your holiday anxieties.

No sad, dry sandwiches allowed.

Whether you're cooking the whole feast yourself or bringing a dish to someone else's home, you shouldn't have to break a sweat.

A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Make a batch of herby, anchovy-y green goddess dressing before Thanksgiving—a special gift to Friday You.

Fear the massive raw bird no longer! These products are here to rescue you, from cooking to carving and every step in between.

Your dry, already-sliced bird is going to make a terrible sandwich. Follow us if you want the good stuff.

Why editor in chief Adam Rapoport would rather make braised turkey legs.