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magazine herb and mustard turkey with green onion gravy
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Cooking
We doctor it up until it’s bursting with savory flavor. No turkey juices necessary.
Alex Beggs
Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
Cooking
Food director Carla Lalli Music shares why taking the turkey outside is the best thing you can do for your bird.
Carla Lalli Music
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
Cooking
Whether you've got 20 minutes or two days.
Antara Sinha
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
Cooking
It adds texture, heat, and umami.
Ali Francis
techniques
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.
Alison Roman
Culture
The Bon Appétit Test Kitchen
Cooking
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
Culture
The only turkey recipe you need, an apple with pink (!) flesh, and more food news from the week.
Alex Beggs
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Cooking
Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.
Alison Roman
promotions
Andrew Knowlton's advice on Thanksgiving and more, from his live Facebook chat
Laura Loesch-Quintin
Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
techniques
It doesn't have to be complicated, but it does have to be perfect. Here's how
Bon Appétit
Culture
Never fear the bag of goodies in the turkey cavity. (Actually, they're the best part)
Ian Knauer
Culture
Send your Thanksgiving turkey on a delicious round-trip flight to Asia with our November cover recipe, then send the photos to us
Rachel Sanders
Culture
Gravy without meat? Call us crazy, but it CAN be done.
Alex Delany
Cooking
Editor in chief Adam Rapoport shares his family’s secret for sweet, tangy braised brisket.
Adam Rapoport
promotions
In the last of our four Facebook chats, you asked our Test Kitchen staff about everything from big birds to glass pie plates
Laura Loesch-Quintin
Culture
I grew up eating Pepperidge Farm bagged stuffing, and I don't think I can ever switch to homemade.
Alyse Whitney
techniques
Get Chef Daniel Angerer's easy breezy basic mustard recipe.
Julia Bainbridge
Cooking
I just cooked my first turkey. Sure, I've been a sous (or, really, a sous-sous) turkey chef in the past, but I had never had the sole responsibility of preparing the bird. My family has had everything from Butterballs to Heritage Turkeys, but I decided to acknowledge the worldwide financial downturn and just get the least expensive one.
Bridget Moloney