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magazine pancetta sage turkey with pancetta sage gravy
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4.7
(4.68)
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
This Thanksgiving essential can be whipped together while the turkey rests.
4.0
(4.02)
4.0
(3.95)
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)
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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)
4.0
(4.02)
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
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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Easy
3.7
(3.7)
Recipes
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)
Quick
Recipes
While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work. Watch this video for more.
3.0
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Articles
(210)
Cooking
Whether you've got 20 minutes or two days.
Antara Sinha
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
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
Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
Cooking
The turkey’s resting, which means one thing: It’s gravy time
Dawn Perry
Cooking
Make this gravy ahead of time so you're not sweating over the stove at the last minute.
Andy Baraghani
Videos
(149)
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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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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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We asked award-winning chefs including Daniel Boulud and Danny Bowien their secrets to making juicy, flavorful turkey.
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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.
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Get ready for a Thanksgiving game changer. Spatchcocking, or removing the backbone, is the secret to making the best turkey you've ever had–in half the time. Most butchers will do this for you. Cooking for a crowd? Roast two 12-14 pounders, anything larger will take longer. Get the recipe: http://weightloss-tricks.today/recipe/spatchcocked-turkey-with-anise-and-orange%3Cbr%3E%3Cbr%3EGet the Recipe: Spatchcock Turkey With Anise and Orange