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dishes thanksgiving turkey guide index index
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Cooking
Like brown-butter gochujang brussels sprouts, green beans in herby tahini, and cornbread-cheddar biscuits.
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Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
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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!"
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Culture
Looking for a fancy Thanksgiving? These dishes will impress your holidays guests
Recipes
Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.
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Who says turkey get a monopoly on Thanksgiving?
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.
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Serve your mashed potatoes with brisket bourguignon, your green beans with pumpkin-cheddar strata—or (scandal!) skip the “traditional” holiday trimmings altogether.
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For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.
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Don’t let your Thanksgiving appetizers be an afterthought. Choose any one of these recipes and cocktail hour will be the most delicious part of the whole meal.
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Our best recipes for the meal’s main attraction.
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Nostalgia never tasted better.
Articles
(258)
Cooking
The dishes you wait all year for.
Hana Asbrink
Shopping
Take inspiration from the BA team to start your own traditions with stunning statement pieces.
Editors of Bon Appétit
Cooking
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
Culture
Skip the turkey, go big on the sides, or order takeout. Our November issue is all about doing Thanksgiving your way.
Dawn Davis
Culture
Find out what food mags and websites are bringing to the dorkiest-ever Internet dinner party (but also the most delicious)
Emily Fleischaker
Videos
(217)
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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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Join Chris Morocco, Kendra Vaculin, Shilpa Uskokovic, Hana Asbrink, Rachel Gurjar, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite Thanksgiving side dishes.
Read more: 89 Thanksgiving Side Dishes That’ll Outshine the Turkey
Read more: 89 Thanksgiving Side Dishes That’ll Outshine the Turkey
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The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe.
Get the recipe: Maple-Butter-Glazed Turkey
Get the recipe: Maple-Butter-Glazed Turkey
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Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
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We asked award-winning chefs including Daniel Boulud and Danny Bowien their secrets to making juicy, flavorful turkey.