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magazine salted roast turkey with herbs and shallot dijon gravy
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4.7
(4.7)
Recipes
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
(4.2)
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)
Easy
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A flavorful brine is the one and only path to truly succulent roast turkey.
4.0
(3.92)
Recipes
This gravy takes full advantage of all the flavorful pan drippings left after roasting a turkey or any other large roast.
4.0
(3.8)
5.0
(4.78)
Recipes
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
(4.36)
Recipes
Our never-fail turkey is excellent in every way that other turkeys often fall short. Period.
4.7
(4.67)
Recipes
This roasted turkey recipe stays moist thanks to a genius simple brine.
4.3
(4.33)
Recipes
Thanks to its high smoke point, ghee is an ideal fat for basting your holiday turkey; pair the perfectly burnished bird with a duo of sauces for maximum flavor.
5.0
(5)
Recipes
Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.
3.0
(3)
Recipes
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.
3.6
(3.6)
Recipes
This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.
4.6
(4.57)
Easy
Recipes
This do-ahead gravy skips the pan drippings.
4.7
(4.68)
4.5
(4.5)
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
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5.0
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5.0
(5)
Recipes
Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny. This recipe comes from Turkey & the Wolf in New Orleans, our Best New Restaurant in America 2017.
5.0
(5)