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magazine cinnamon orange scented roast turkey with thyme gravy
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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)
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This Thanksgiving essential can be whipped together while the turkey rests.
4.0
(4.02)
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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
(4.29)
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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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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
(5)
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Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.
4.5
(4.51)
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
5.0
(5)
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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)
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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)
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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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Easy
Recipes
A simply roasted turkey recipe, glazed with rosemary-infused butter.
4.0
(4.01)
Articles
(176)
Cooking
It adds texture, heat, and umami.
Ali Francis
Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
Cooking
We doctor it up until it’s bursting with savory flavor. No turkey juices necessary.
Alex Beggs
Cooking
Make this gravy ahead of time so you're not sweating over the stove at the last minute.
Andy Baraghani
techniques
Why is the most important thing on the plate so easy to screw up? Just follow our lead and you'll (finally) get it right.
Alison Roman
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
Videos
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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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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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 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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Produced by Bon Appétit with Campbell's® | Join Chris Morocco as he makes Turkey Katsu. Crunchy, thinly-pounded turkey cutlets and a savory, curry gravy are exactly what we'll be reaching for at the holiday dinner table. Because, Katsu.
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Things got a little steamy in the kitchen when we filmed the how-to video for our Porchetta-Style Roast Turkey.