Turkey

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.

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

Use leftover biscuits and any bottled barbecue sauce for this creation.

This creative sandwich uses two leftovers: turkey and stuffing.

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

The Perennial Plate makes a stop in Turkey, where they encounter delicious food, a little political unrest, and some amazingly friendly people.

Ben Pomeroy went to Istanbul hoping to eat. Instead, he found anti-government protests, riot police, and tear gas--plus some really good meze

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

The whole purpose of Thanksgiving is turkey. That is not so much argument as truth. Turkey is why you are here.

The whole purpose of thanksgiving is turkey. That is not so much argument as truth. Turkey is why you are here

The combination of sage, thyme, rosemary, and citrus provides a delicious, warming house-filling aroma. 

When the fridge is packed, here's how to bag and brine your bird.

That means no YouTube-worthy fiascoes. And shoes, always shoes

Got an extra can of pumpkin purée or half a bag of frozen cranberries? You certainly have some leftover turkey. Here's how to use it all up

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.

This mushroom risotto recipe is made even better with shredded turkey leftovers.

You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.

A simply roasted turkey recipe, glazed with rosemary-infused butter.