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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)
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Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.
4.3
(4.33)
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
5.0
(5)
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This roasted turkey recipe stays moist thanks to a genius simple brine.
4.3
(4.33)
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Our never-fail turkey is excellent in every way that other turkeys often fall short. Period.
4.7
(4.67)
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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)
Easy
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A flavorful brine is the one and only path to truly succulent roast turkey.
4.0
(3.92)
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)
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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)
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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)
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This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
4.5
(4.5)
Articles
(133)
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
Hint: Thanksgiving dinner is never really about the turkey at all.
Chris Anderson, as told to Pamela Vachon
Cooking
Ensure everyone gets their fill with these tips for securing the right size bird for your holiday gathering.
Alma Avalle
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Cooking
Meet the method our food director Chris Morocco swears by.
Chris Morocco
Videos
(158)
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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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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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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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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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Serving up a beautiful platter of golden brown turkey carvings is every meat-eating host's Thanksgiving dream. But if we're being honest, the process of getting there isn't very pretty. You want to make sure you're getting the most out your bird after all the hard work you put into it. Never fear, the butchers from White Gold are here to take you through it step by step. And remember, keep that carving in the kitchen.
Read More: How to Carve a Turkey With Ease
Read More: How to Carve a Turkey With Ease