Turkey

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.

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.

This white chili recipe works well with ground chicken or turkey, too.

It's July, but we're already thinking about Thanksgiving here at Bon Appétit—and we want your help and advice

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

We didn't think it could be done, but we've developed a turkey chili recipe that uses the bird's dark meat—and actually tastes good.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

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

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

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!