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recipes 2006 07 tamarind glazed turkey burders
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(167)
Recipes
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
(4.29)
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)
Easy
Easy
Recipes
Melty American cheese transforms into a silky gravy (yes, really) to make the base for this pastry-clad turkey pie.
4.6
(4.56)
Easy
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Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.
4.0
(3.8)
Recipes
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.
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
(4.36)
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Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.
3.6
(3.6)
Quick
Recipes
Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
4.6
(4.6)
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Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
4.0
(4.11)
Recipes
Harissa and lamb are a fantastic marriage in this hearty stew with minty yogurt.
3.7
(3.67)
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Like brown-butter gochujang brussels sprouts, green beans in herby tahini, and cornbread-cheddar biscuits.
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Culture
Because this maple-glazed turkey is incredible—just don’t ask me what Cumberland sauce is.
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Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.
4.4
(4.37)
5.0
(5)
Quick
3.5
(3.54)
Easy
Recipes
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.
5.0
(4.8)
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Recipes
The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
5.0
(5)
3.7
(3.72)
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
For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.
3.0
(3)