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magazine roast heritage turkey with cider gravy
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Recipes
This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.
4.3
(4.29)
Recipes
This Thanksgiving essential can be whipped together while the turkey rests.
4.0
(4.02)
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
5.0
(5)
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Stop hunting for that roasting pan you never use! This Thanksgiving turkey and gravy recipe requires nothing more than a rimmed baking sheet and a wire rack.
4.4
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5.0
(5)
Recipes
This gravy takes full advantage of all the flavorful pan drippings left after roasting a turkey or any other large roast.
4.0
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A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.
4.3
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It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
4.0
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Recipes
You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
4.0
(4)
Quick
Recipes
While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work. Watch this video for more.
3.0
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This roasted turkey recipe stays moist thanks to a genius simple brine.
4.3
(4.33)
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For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.
3.0
(3)
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A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
4.5
(4.47)
Easy
Recipes
This do-ahead gravy skips the pan drippings.
4.7
(4.68)
4.5
(4.51)
Recipes
Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.
4.3
(4.33)
Recipes
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.
3.6
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Recipes
This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.
5.0
(5)
Recipes
Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.
4.5
(4.51)
Recipes
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
5.0
(4.78)
Recipes
This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.
4.3
(4.28)
Recipes
A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.
5.0
(5)
Recipes
This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
Recipes
We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.
5.0
(4.94)