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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)
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
Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.
4.4
(4.37)
Recipes
Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
5.0
(5)
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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)
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This roasted turkey recipe stays moist thanks to a genius simple brine.
4.3
(4.33)
Recipes
Our never-fail turkey is excellent in every way that other turkeys often fall short. Period.
4.7
(4.67)
Easy
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This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.
5.0
(4.8)
Recipes
This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.
4.6
(4.57)
Recipes
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
4.0
(4.11)
Recipes
No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.
4.0
(3.95)
Recipes
A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.
4.0
(3.97)
Articles
(135)
Cooking
Watch two professional butchers as they share their best tips on turkey carving, from post-oven rest to festive presentation.
Julie Harans
techniques
Isn't she lovely!
Hunter Lewis and Danielle Walsh
Culture
Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.
Rochelle Bilow
techniques
Here's our best advice for Turkey 911.
Emily Fleischaker
Cooking
From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.
Bon Appétit
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Videos
(157)
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As we may have mentioned once or twice this week, Thanksgiving is all about the turkey. So you really don’t want to screw it up. Here's what you should avoid.
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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
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If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.