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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
Cooking
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
Culture
Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.
Rochelle Bilow
Cooking
Even when tradition matters above all else, your centerpiece should still taste great.
Amiel Stanek
Cooking
From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.
Bon Appétit
Cooking
Whether you've got 20 minutes or two days.
Antara Sinha
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Cooking
Meet the method our food director Chris Morocco swears by.
Chris Morocco
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
Cooking
On this episode of Dinner SOS, Chris, Kendra, and Jesse answer your questions about braising, roasting, warming spices, and stews.
Bon Appétit Staff & Contributors
Cooking
It adds texture, heat, and umami.
Ali Francis
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
Culture
The Bon Appétit Test Kitchen
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
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
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
techniques
Do you love tradition but crave new flavors for the big bird? We got you.
Julia Bainbridge
techniques
It doesn't have to be complicated, but it does have to be perfect. Here's how
Bon Appétit
Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
Cooking
Make this gravy ahead of time so you're not sweating over the stove at the last minute.
Andy Baraghani
Culture
From duck fat to plain ol' butter, don't settle for boring rice and beans.
Marian Bull
techniques
Isn't she lovely!
Hunter Lewis and Danielle Walsh
Cooking
The turkey’s resting, which means one thing: It’s gravy time
Dawn Perry