Search results for
recipes herb roasted turkey
Filter Results
Sort By:
Recipes
(162)
Recipes
Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
5.0
(5)
Recipes
The combination of sage, thyme, rosemary, and citrus provides a delicious, warming house-filling aroma.
4.0
(3.96)
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
This roasted turkey recipe stays moist thanks to a genius simple brine.
4.3
(4.33)
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
(3.96)
Recipes
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)
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
(4.78)
Easy
Recipes
A simply roasted turkey recipe, glazed with rosemary-infused butter.
4.0
(4.01)
Recipes
Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.
4.3
(4.33)
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 Thanksgiving essential can be whipped together while the turkey rests.
4.0
(4.02)
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)
Articles
(198)
Cooking
Food director Carla Lalli Music shares why taking the turkey outside is the best thing you can do for your bird.
Carla Lalli Music
Cooking
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
Culture
Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.
Rochelle Bilow
Cooking
Even when tradition matters above all else, your centerpiece should still taste great.
Amiel Stanek
Cooking
From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.
Bon Appétit
Cooking
Whether you've got 20 minutes or two days.
Antara Sinha
Videos
(198)
icon
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.
icon
Things got a little steamy in the kitchen when we filmed the how-to video for our Porchetta-Style Roast Turkey.
icon
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.
icon
Produced by Bon Appétit with Swanson® | Join Sohla El-Waylly as she makes Turkey Tikka Masala. A melody of rich spices, ginger and garlic simmered in Swanson® Chicken Broth bring big flavor to turkey. Pairs perfectly with rice, yogurt and fresh, crunchy veggies.
icon
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
icon
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.