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tips how to carve turkey
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Recipes
Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
5.0
(5)
Recipes
Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.
4.4
(4.37)
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
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
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Recipes
There are many (many!) Thanksgiving turkey recipes out there. But this roast spatchcock turkey recipe with its aniseed and orange dry brine is, as former BA test kitchen director Carla Lalli Music put it, “for people who want a turkey that actually tastes good, and not a turkey that just looks good.” (Watch her make this recipe.)
4.0
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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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Recipes
This Thanksgiving essential can be whipped together while the turkey rests.
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This roasted turkey recipe stays moist thanks to a genius simple brine.
4.3
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Easy
Recipes
Melty American cheese transforms into a silky gravy (yes, really) to make the base for this pastry-clad turkey pie.
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.
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Culture
Fear the massive raw bird no longer! These products are here to rescue you, from cooking to carving and every step in between.
Quick
Recipes
Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
4.6
(4.6)
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)
Quick
Recipes
This easy turkey pot pie recipe makes the most of leftover Thanksgiving turkey and store-bought pie crust—postholiday, we all deserve a break.
4.6
(4.57)
Recipes
A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.
4.0
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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
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Recipes
Worried you won't have enough leftovers for next-day sandwiches? Rather not bother with a giant turkey? The bone-in breast is your ticket.
4.3
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Recipes
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
4.5
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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
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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!
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A holiday on a sheet pan—with green beans, potatoes, and cranberry sauce.
4.6
(4.6)
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techniques
Whole roast chickens look great on the dinner table, but they have no place at a picnic. For easy transport—and eating!—carve your bird into tidy pieces
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
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)