Thanksgiving

Transform leftover turkey into the ultimate grilled cheese.

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.

Barley malt syrup offers a rounder, less-sweet note in this take on pecan pie.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

This creative sandwich uses two leftovers: turkey and stuffing.

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

The app has everything you need to make Thanksgiving the greatest meal of the year, from recipes and how-tos to calendars and videos. And it's FREE.

This is what your family wants on Thanksgiving eve: simple turkey, straightforward, buttery mashed potatoes, and lots of pumpin pie

Split the turkey down the middle for faster cooking and warm the stuffing alongside it for a super-fast Thanksgiving dinner

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”

Pastry chef Kierin Baldwin’s pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender in this pear pie recipe.

A look at what Bon Appetit's readers ate for Thanksgiving