Poultry

You can find Chinese five-spice powder, a combination of star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, at many supermarkets. We really like the fresh intensity and balance of the five-spice powder from World Spice.

Mildly bitter radicchio, nutty hazelnuts, and pops of sweetness from pomegranate seeds and pears zhuzh up roasted turkey in this leftover turkey salad

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

When Julia Child makes turkey, she really, really, really goes all out. But if you try to replicate it, there might be tears

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

When making this roast duck recipe, don't forget to save all that precious rendered duck fat.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.

Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

If you're gonna roast a Thanksgiving turkey, you're gonna want to do it right. Here's how.

It sure doesn’t look like Norman Rockwell’s version. But spatchcocking is the secret to making the best turkey you’ve ever had—in half the time

Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

A low-fuss soup like this spicy, hearty number is great for a crowd.

While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work. Watch this video for more.

Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Hot Joy’s transcendent wings are funky from the fish sauce and crab paste in the glossy caramel that lacquers them. Yes, reducing fish sauce is stinky, but the payoff is worth it.

Not that this pulled chicken recipe is hard, but you can make it even easier by using a store-bought rotisserie chicken instead of the breasts called for here.