Turkey
French Toast Turkey Sandwich
The fastest way to turn turkey into breakfast: eat it on French toast.
I Overcooked My Turkey. Again. What Should I Do?
You might end up preferring it to the perfectly cooked kind.
I Only Have an Hour to Cook This Turkey. Can It Be Done?
The case for the cut-up bird.
Do I Really Need a Roasting Pan to Cook a Turkey?
We figured out how to roast a turkey on a sheet tray.
Which Leftovers Freeze Well—and How Should I Freeze Them?
(In a few weeks, that is.)
How Long Can My Roast Turkey Sit Out Without It Poisoning People?
Don't forget this one.
Where the Heck Do I Stick The Thermometer?
So you've got an instant-read digital thermometer and a passion to make sure your turkey doesn't overcook? Cool. Now you just need to figure out where to stick that thing.
How Do I Get the Crispiest Turkey Skin Ever?
Sometimes, the best thing we can do for our turkey is...nothing.
Confit Turkey Wings
These delectable, crispy wings are part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.
Sous Vide Turkey Breast
This super-moist turkey breast is part of our over-the-top Thanksgiving bird; for the rest of the recipes, click here.
Roasted Turkey Legs With Ghee
These crispy roasted turkey legs are easy to pop in the oven; serve with a super-moist sous vide turkey breast or on their own for a smaller feast.
Ghee Gravy
This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.
Pressure-Cooker Turkey Stock for Gravy
This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.
Barbecue Spice-Brined Grilled Turkey
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
Porchetta-Style Roast Turkey Breast
Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.
Glazed and Lacquered Roast Turkey
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.
Gravy-Braised Turkey Legs With Cipolline Onions
You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
Dry-Brined Turkey
You will need to start the brining process two days ahead.
How Big Should My Bird Be?
And by "right size" we mean a bird big enough to yield leftovers.
How Do I Carve the Turkey Without Mangling It?
You've gathered the guests, conquered the cocktails, wrangled the side dishes, and roasted one heck of a turkey. Now it's game time. Here's how to carve your bird. With ease.