Our 41 Best Thanksgiving Turkey Recipes for Your Juiciest Holiday Yet
Choosing between Thanksgiving turkey recipes may feel like one of the highest-stakes moments of holiday planning, but we have good news. There are no dry turkeys in this collection of expert-tested recipes—only perfect roast turkeys, crispy fried turkeys, exceptionally juicy turkeys with crispy skin perfumed with fresh herbs, and smoke-kissed turkeys cooked outdoors while you relax, Thanksgiving cocktail in hand.
Whether it’s your first time making turkey or your 50th, and you’re hosting a big crowd or eating with only your nearest and dearest, we know you’ll find the best turkey recipe for your Thanksgiving celebration below. And once you’ve got that squared away, check out our best gravy recipes to find your turkey’s ultimate companion. Head this way to learn the basics of preparing a turkey—including defrosting, seasoning, and trussing. For more on turkey temperatures, click on our guide.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson1/41The Simplest Roast Turkey
Our list of Thanksgiving turkey recipes starts out with the most straightforward bird you can make. Readers return to this holiday main dish year after year; the white and dark meat both come out juicy and tender.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton2/41
Foolproof Spatchcocked Turkey With Garlic-Thyme Butter
If your favorite part of Thanksgiving turkey is the golden, crispy skin, this quick roasting method is the one for you. Butterflying the bird means the white meat won’t overcook while the dark meat comes to temperature, and there’s maximum skin exposure for proper browning.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell3/41
Turkey for Two With Pan-Sauce Gravy
This turkey breast recipe will comfortably feed four people, but if you’re the type to look forward to a post-feast sandwich, it’s the perfect amount for two. While the breast meat roasts, the juices mingle in the pan with aromatics and just enough cornstarch to add body, creating an expertly seasoned gravy that’s ready at the end of the cooking time.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich4/41
Confit Turkey With Chiles and Garlic
Want to skip the big roast turkey recipe this year? Done with dry breast meat? Opt for turkey legs only and confit them with chiles and spice for extra-rich, deep flavor that’s closer to pork carnitas than your average Thanksgiving bird. You can do the braising a few days ahead, then reheat for an easy feast.
- Photo by Joseph De Leo, Food Styling by Judy Haubert5/41
Herb-Butter Turkey
Flavored with rosemary, sage, tarragon, and thyme—and, yeah, lots of butter—this herb-roasted turkey recipe from chef Tom Colicchio is something special. Just add classic cranberry sauce and a mountain of mashed potatoes.
- Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton6/41
Brined and Barbecued Turkey
Here, a whole turkey is cooked in a roasting pan and basted with drippings on an outdoor barbecue, which frees up oven space for whatever you’ve got going on inside. (Pie, anyone?) Before pouring your turkey brine into a plastic bag, make sure the bag is unscented and otherwise food safe.
- Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson7/41
Thanksgiving Dinner for One
All the elements of a classic Thanksgiving feast, conveniently portioned just for one, including your own mini sweet potato casserole. Because dining alone shouldn’t mean you miss out on all the holiday favorites.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich8/41
My Favorite Roast Turkey
A honey-sweetened brine makes this Thanksgiving turkey recipe a stand-out. Pro-tip: Plan on 2 days and plenty of refrigerator space for wet brining and air drying the bird. Your reward? A crisp skin and moist texture you can’t get any other way.
- Photo by Andrew Thomas Lee9/41
Smoked Turkey Breast
This smoked turkey gets rubbed with a mix of kosher salt, ground rosemary, smoked paprika, granulated garlic, and coarsely ground black pepper, then cooked in a smoker for about 1½ hours. Cooking outdoors means your oven is free for sweet potato casserole and cornbread dressing.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich10/41
Fried Turkey Wings With Cranberry Glaze
Make Thanksgiving more fun this year with these super-crispy and moist fried turkey wings, dressed in a tangy cranberry glaze. Just add green bean casserole and silky Instant Pot mashed potatoes and everyone’s happy.
- Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini.11/41
Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce
The secret to a gloriously glistening and super-moist turkey with crispy skin? Mayonnaise! You’ll mix in creamy roasted garlic for a juicy, flavor-packed bird and rub the combo all over (and under) your turkey’s skin before roasting.
- Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich12/41
Roast Turkey With Country Ham Stuffing and Giblet Gravy
This golden-brown centerpiece from Gourmet is draped with butter-soaked cheesecloth as it roasts; and cubes of country ham enrich the stuffing inside the turkey cavity. It’s all part of a very ’90s Thanksgiving feast.
- Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton13/41
Roasted Turkey Legs With Ghee
With the drumsticks and thighs separated, these roasted turkey legs are free to get crispy and golden all over. Baste them with ghee for rich, buttery flavor that doesn’t burn.
- Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich14/41
Roast Turkey With New England Stuffing and Cream Sauce
Enlist the help of some family members to thread the cranberries that show up on the top of this fun ’70s-era bird.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich15/41
Taiwanese Turkey Rice
If prepping a classic roasted turkey isn’t your thing, consider poaching a whole breast in a so-good-you-could-drink-it broth flavored with anise, ginger, and scallions. Toss the shredded meat with a savory, lard-enriched sauce and then pile over rice for this traditional Taiwanese preparation. You can also make this recipe with any leftover cooked turkey after Thanksgiving.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege16/41
Turkey for Twenty
Roasting turkey in pieces is a great strategy when cooking for a large crowd: A broken-down bird (or two) fits in the oven more easily than a giant whole bird and cooks in less time. Baste with melted unsalted butter infused with garlic and fresh herb sprigs to give the turkey depth of flavor that will complement any Thanksgiving side dish.
- Photo by Elizabeth Coetzee, Food Styling by Micah Marie Morton17/41
Baked Turkey Wings
These juicy turkey wings have crispy skin flavored with onion and garlic powders, smoked paprika, and pepper. But the best part might be the quick turkey-gravy-inspired dip that’s served alongside.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton18/41
3-Ingredient Turkey With Orange and Sage
Orange, sage, and olive oil are all you need for this no-fuss Thanksgiving turkey. Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly—and in just 1½ hours. Which gives you more time to prep the mac and cheese, the Parker House rolls, the stuffing, and the veggies.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich19/41
Pastrami Turkey Breast
Maybe you don’t really need a whole turkey—just a superlative sandwich. This spiced turkey breast recipe will get you there.
- Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton20/41
Sous Vide Turkey Breast
All too often, breast meat overcooks. For the ultimate, super-moist turkey breast, cook the meat sous vide to an internal temperature of 141°F, and then sear it in a pan to crisp the skin and finish cooking. You can still serve the rest of the turkey too—just click through for ghee-basted turkey legs and luscious confit wings.
- Photo by Chelsea Kyle, Food Styling by Anna Billingskog21/41
Quick Thanksgiving Turkey With Lemon-Garlic Butter
The fastest way to roast exceptionally flavorful turkey for Thanksgiving is to opt for bone-in breasts and legs instead of a whole bird. Coat the pieces in a lemony herb butter, then pop into the oven for a little over an hour. Next, skip the usual roux-style gravy and instead whisk a bit of cornstarch into the strained and skimmed drippings and simmer with wine until thickened.
- Photo by Christopher Testani22/41
Gravy-Braised Turkey Legs With Cipolline Onions
Do you live in a gravy-first, turkey-second kind of household? Then this is the recipe for you. Here, the gravy is made by scraping up the fond at the bottom of the pan after searing turkey legs and thighs. Then the meat is returned to the fresh thyme– and bay leaf–perfumed sauce and simmered until cooked through.
- Photo by Christopher Testani23/41
Porchetta-Style Roast Turkey Breast
Two words: Crispy! Bacon! This porchetta-inspired turkey breast roulade is rubbed with spices and herbs before being wrapped in crispy bacon for a second roast in the oven. Serve with hasselback potatoes to echo all that crispness, and a fennel-orange salad on the side.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich24/41
Dry-Rubbed Roast Turkey
This never-fail turkey recipe produces a holiday centerpiece that is excellent in every way other turkeys often fall short. It’s not bland, thanks to a sugar-and-salt dry rub. It’s wildly juicy, because we nailed the optimal target temperature. And cooking the turkey on a rimmed baking sheet is great for all-over browning. Now all you need is a foolproof pumpkin pie and some hungry guests.
- Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton25/41
Grilled Turkey Under a Brick
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the turkey onto the grill for even heat exposure.
- Photo by Bobbi Lin26/41
Bourbon and Brown Sugar Glazed Turkey
Separate cooking techniques for breast and legs ensure that the different cuts reach their most delicious potential. Adding bourbon makes the turkey skin glisten and brings a nutty, caramel-like flavor that’s enhanced by soy sauce and brown sugar.
- Photo by Christopher Testani28/41
Glazed and Lacquered Roast Turkey
A little soy sauce in the glaze ensures the burnished mahogany skin holiday memories are made of. But the most important part is that this brined and buttered roasted Thanksgiving turkey is seasoned inside and out. While the turkey rests you can put the final touches on your Thanksgiving salad.
- Michael Graydon and Nicole Herriott29/41
Brined Roast Turkey Breast With Confit Legs
Say bye-bye, dry birdie! For one of the best turkeys you’ve ever tried, brine the breast overnight before roasting, and cook the legs in duck fat. Serve with garlicky green beans and your favorite potato preparation.
- Marcus Nilsson30/41
Spiced Roasted Turkey
Turkey takes well to the deep flavors of toasted cloves, Sichuan peppercorns, coriander, star anise, and fresh ginger. Shaoxing wine gives the gravy extra-savory depth.
- Photo by Michael Graydon & Nikole Herriott31/41
Very Classic Dry-Brined Roast Turkey
This classic turkey is basted in a garlicky, herb-infused butter for Norman Rockwell-style presentation. Here’s our step-by-step guide if you want to read up on turkey carving before the big day.
- Hans Gissenger32/41
Beer-Brined Turkey With Malt Glaze
Dark beer and barley malt syrup add a richness to the brine that flavors this turkey, which can be roasted or cooked on a charcoal grill. The malt glaze gives the bird a crisp, burnished skin.
- Photo by Ditte Isager33/41
Stuffed Turkey With Lemon, Oregano, and Red Onions
For this Italian-inspired roast, think of your turkey as just a larger roast chicken. With plenty of red onion, lemon, and oregano, it’ll pop with flavor.
- Roland Bello34/41
Cider-Glazed Turkey
You may remember this turkey from the pages of Gourmet—it’s brushed with a buttery apple cider syrup toward the end of the roasting time. You’ll have more than enough gravy to ladle over the stuffing, the mashed potatoes, and tomorrow’s leftovers.
- Linda Pugliese, food styling by Diana Yen35/41
Peking-Style Roast Turkey With Molasses-Soy Glaze and Orange-Ginger Gravy
Steaming makes this turkey extra-juicy, and cuts down on the overall cooking time. Steam it for 30 minutes, make a glaze with molasses and soy sauce, and then roast it—the payoff is real.
- Gieves Anderson, food styling by Anna Hampton36/41
Quick-Roasted Turkey with Parsley-Caper Sauce
Spatchcocking your turkey significantly cuts the roasting time, and it’s easy to do—just take out the backbone and flatten the bird. An even easier method? Ask your butcher to do it for you. The parsley and capers in this recipe bring a burst of tangy, briny brightness. Not sure what to make with the leftovers? Try this easy Turkey Tetrazzini recipe.
- Photo by Travis Rainey, Food Styling by Mira Evnine37/41
Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy
This detailed recipe is full of tips and advice for your best Thanksgiving bird ever. The results are so moist and flavorful that you just might decide to serve it for Christmas dinner too.
- Photo by Lara Ferroni38/41
Citrus-Sage Roast Turkey With Gravy
As you get ready for Thanksgiving this year, we highly recommend that you bookmark this recipe and make some turkey stock in advance. You’ll be grateful if there’s any leftover turkey—this cozy post-Thanksgiving soup is calling your name.
- Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Beth Pakradooni39/41
Smoked Turkey With Spicy BBQ Rub
This smoky-sweet turkey can be cooked on a smoker—or a regular gas or charcoal grill. Just make sure you have an instant-read thermometer or a wireless thermometer on hand to check the temp.
- Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling Tim Ferro40/41
Maple-Butter-Glazed Turkey
Roasting this turkey in parts means that the final stage of carving and serving is low-stress—and every serving will be perfectly cooked.
- Photo by Leigh Belsch41/41
Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy
Fresh chanterelle mushrooms add rich flavor to the gravy that accompanies this bird. But if, after all these Thanksgiving turkey recipes, you’re certain you want to cook your bird out on the porch, we’ve got one more for you: our easy deep-fried turkey recipe. Enjoy!
Zoe Denenberg