Poultry

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

A quick and flavorful North African-inspired dinner is just what you need after braving the mall for holiday shopping.

How to make a Thanksgiving feast for six, complete with turkey and two sides, in under two hours

The turkey recipes our editors are using for Thanksgiving, from cider-brined to deep-fried.

Turkeys don't just appear on our Thanksgiving tables by magic. In a visit to upstate New York, we look at—and participate in—one farm's annual slaughter

You asked our food editor Allie Lewis Clapp all your questions about the big bird in a live chat on Facebook—and here are her answers

We’ve put all of our Thanksgiving “Common Mistakes” guides in one place; follow them for each step of the dinner to turn out a truly delicious feast.

The 10 time-tested techniques you’ll need to ace the holiday classics, from fluffy mashed potatoes to, yes, a truly moist bird.

An invitation to readers to cook the Fennel, Chile, and Maple Dry-Brined Turkey from our November 2013 cover—and submit their photos to BonAppetit.com

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts.

From crispy chicken skin and runny egg yolks to clouds of cream in your coffee, the 18 best things ever about food

From Italian to Mexican to Moroccan, 8 compound butters to use when roasting a chicken

This is the simplest, most straightforward way to roast a chicken

Columnist Manny Howard's kids love his tandoori chicken—made from a jar. Will they love it as much when he goes full-homemade?

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

Yes, you can grill a whole turkey. The bird sits in a foil baking pan on top of the grates, so there’s no danger of it burning. The hardest part is maintaining the grill temperature (a thermometer eliminates the guesswork). Need more convincing? Imagine Thanksgiving Day with the oven freed up!

Transform leftover turkey into the ultimate grilled cheese.

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.

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

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