Turkey

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.

The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.

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.

Don’t bother with appetizers, don’t expect any help, and more sage advice from the Barefoot Contessa.

Texas toast is the perfect vehicle for this stacked sandwich. Toasting the bread with Heinz® mayonnaise gives it a crisp outside and leaves it just soft enough on the inside that it can hold all the ingredients inside.

All our new recipes for Thanksgiving in 2018.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

Worried you won't have enough leftovers for next-day sandwiches? Rather not bother with a giant turkey? The bone-in breast is your ticket.

Try new takes on Thanksgiving favorites, like stuffing-crusted turkey cutlets and cheesy stuffing.

Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air.

They taste like banh mi—banh meatballs, if you will—and I can't get enough.

It's the juiciest, most flavorful turkey burger we've ever had. (And we've had a lot of turkey burgers).

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Last-minute advice for transporting turkey, crispy-bottomed pies, and reheating mashed potatoes.

Who answers the phone when you call a Thanksgiving hotline? We found out.

Even when tradition matters above all else, your centerpiece should still taste great.

Fall-off-the-bone tender leg meat is turkey in its ultimate form.