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magazine roast heritage turkey with cider gravy
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This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.
4.3
(4.29)
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This Thanksgiving essential can be whipped together while the turkey rests.
4.0
(4.02)
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
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
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5.0
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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)
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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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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.
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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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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
(3.2)
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This roasted turkey recipe stays moist thanks to a genius simple brine.
4.3
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For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.
3.0
(3)
Articles
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Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
Cooking
Whether you've got 20 minutes or two days.
Antara Sinha
Culture
The editor of a food magazine can't get on board with Thanksgiving turkey.
Adam Rapoport
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Cooking
It adds texture, heat, and umami.
Ali Francis
Videos
(149)
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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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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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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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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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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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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