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dishes turkey buying guide
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Roasting turkey in pieces is a great strategy when cooking for a large crowd. You can buy the turkey already cut up, separate two turkeys yourself, or ask your butcher to do the work for you.
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Discover how to make turkey casserole rich and creamy.
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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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Cooking
Whole birds, turkey breasts, braised legs, and more ways to rule the Thanksgiving table.
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This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner.
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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)
Recipes
Thanksgiving is hands-down my favorite holiday. Bar Americain is open each year for Thanksgiving, and we typically serve about six hundred people before the day is over. No matter how many wonderful selections we offer on the abbreviated holiday menu, without fail turkey is the biggest seller—partly because people love it and partly, I think, out of a sense of tradition. This is the turkey that I serve at Bar Americain, with only the dressing and sides changing from year to year. This year I am pairing the all-American bird with all-American ingredients: wild mushrooms and Pinot Noir from the Pacific Northwest, figs from California, cranberries from Maine, bacon from Kentucky, and sweet potatoes from Georgia.
Recipes
We brined our turkey for 24 hours, so leave plenty of time for this recipe. If you don’t brine yours, skip steps 1 and 2. The USDA recommends cooking the turkey until the thickest part of the thigh registers 180°F. For a moister bird, we cooked ours to 165°F; it continues to cook outside the oven as it rests.
Recipes
Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans.
Fried turkey is the answer to a Thankgiving under the gun. There is no need to wake up at the crack of dawn to put the turkey in the oven. Let that bird brine for 36 hours then pop it in a cauldron of hot fat (outside, of course). And you've got turkey on the table in under 2 hours. It's not just any turkey. It has juicy meat all over, even the breasts. Don't feel guilty about the frying, you probably only eat turkey once a year. Serve it with a healthy array of sides if that makes you feel better. You'll need to invest in an outdoor turkey frying kit.
Recipes
You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.
5.0
(5)
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Quick
Recipes
Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
4.6
(4.6)
Articles
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Culture
Cooking
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
Cooking
Ensure everyone gets their fill with these tips for securing the right size bird for your holiday gathering.
Alma Avalle
Cooking
It’s the poultry-perfect gift that keeps on giving.
Carla Lalli Music
Cooking
Going somewhere for the holidays? Here’s what to bring.
Noah Kaufman
Culture
The Bon Appétit Test Kitchen
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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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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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It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out. We bake ours outside the bird to maximize crispy bits (and, of course, you can’t stuff a spatchcocked turkey).
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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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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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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