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magazine pancetta sage turkey with pancetta sage gravy
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Cooking
Whether you've got 20 minutes or two days.
Antara Sinha
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
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
Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
Cooking
The turkey’s resting, which means one thing: It’s gravy time
Dawn Perry
Cooking
Make this gravy ahead of time so you're not sweating over the stove at the last minute.
Andy Baraghani
Cooking
It adds texture, heat, and umami.
Ali Francis
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Cooking
From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.
Bon Appétit
techniques
It doesn't have to be complicated, but it does have to be perfect. Here's how
Bon Appétit
Culture
Whether you make it yourself of buy it at the supermarket, stock is a critical element of Thanksgiving gravy
Danielle Walsh
techniques
Pick up some turkey wings on the way home from work, in preparation for making and freezing a big batch of turkey stock. Use our recipe for Golden Turkey Stock.
Guest
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
test-kitchen
Last-minute advice for transporting turkey, crispy-bottomed pies, and reheating mashed potatoes.
Alyse Whitney
techniques
Here's our best advice for Turkey 911.
Emily Fleischaker
Rick Rodgers
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
techniques
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.
Rochelle Bilow
Cooking
Even when tradition matters above all else, your centerpiece should still taste great.
Amiel Stanek
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
The editor of a food magazine can't get on board with Thanksgiving turkey.
Adam Rapoport
Culture
Welcome to a week's worth of ways to sauce up your Thanksgiving meal
Sam Dean
techniques
Basting your turkey? Learn all the right strokes in less than 30 seconds with our helpful how-to video
Dan Piepenbring
Cooking
We doctor it up until it’s bursting with savory flavor. No turkey juices necessary.
Alex Beggs