Turkey

On days where it's so hot you can't even think about anything except how hot it is, this drink will keep you buzzing and cool you down.

Roast peak turkey...even at high altitudes.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

Is it getting hot in here, or is it just the oven? Things got a little steamy when we recorded the how-to video for our Porchetta-Style Roast Turkey. You have been warned.

It only takes one magic ingredient.

Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.

What's better than Thanksgiving turkey? Thanksgiving turkey wrapped in bacon. Here's how to prep your turkey breast for rolling.

Because the most celebrated meal of the year is also the most nerve-racking (and kitchen-cluttering and disaster-prone), you need a source you can rely on. Prepare to be prepared.

Why is the most important thing on the plate so easy to screw up? Just follow our lead and you'll (finally) get it right.

From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.

You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

Bacon and custardy bread take the usual leftovers-sandwich into brunch territory. An after-meal nap is happening, whether you like it or not. You can thank chef Todd Ginsberg of Fred's Meat & Bread in Atlanta, GA, for this one.

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.

Check your authenticity meter at the door. This ramen isn’t traditional, but it sure is speedy, and delicious.

That Thanksgiving turkey isn't the only bird that you can brine. Here's why you should be brining chicken—all year 'round.

From experimental New Turkish Cuisine to a traditional Turkish breakfast with all the fixings, here's where to find the best food and drink in Istanbul right now.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

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

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

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