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magazine roast heritage turkey with cider gravy
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Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
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
Culture
The editor of a food magazine can't get on board with Thanksgiving turkey.
Adam Rapoport
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Cooking
It adds texture, heat, and umami.
Ali Francis
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
Cooking
Make this gravy ahead of time so you're not sweating over the stove at the last minute.
Andy Baraghani
Cooking
The turkey’s resting, which means one thing: It’s gravy time
Dawn Perry
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
Culture
Passing a large format beer or cider around the table is what's up this Turkey Day.
Alex Delany
techniques
Do you love tradition but crave new flavors for the big bird? We got you.
Julia Bainbridge
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
Eight years ago, BA published Alton Brown's brined and roasted turkey recipe before the approach was as common as pumpkin pie
Emily Fleischaker
Cooking
From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.
Bon Appétit
Cooking
We've all messed up gravy before. Here's how to get your gravy boat back on course.
Chris Morocco
Culture
The Bon Appétit Test Kitchen
Cooking
We doctor it up until it’s bursting with savory flavor. No turkey juices necessary.
Alex Beggs
Culture
The only turkey recipe you need, an apple with pink (!) flesh, and more food news from the week.
Alex Beggs
Culture
But more importantly, he sets the record straight on eelducken and other Thanksgiving lore
Bon Appétit
Cooking
Even when tradition matters above all else, your centerpiece should still taste great.
Amiel Stanek
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
Cooking
The best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. Here’s why.
Alex Beggs
Cooking
From undercooked turkey to greasy gravy, our Test Kitchen editors provide the answers to our most burning Thanksgiving dinner questions (and mistakes).
Bon Appétit