Everyone wants the juiciest turkey possible for Thanksgiving, and we find that brined or kosher turkeys are best for this. If you'd like to try brining, stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag, then soak raw turkey, covered and chilled, 10 hours. (Kosher turkeys, which are salted during the koshering process, are just as succulent and flavorful as brined ones.) If you are making this entire menu in a single oven, bake the stuffing and sweet potatoes and reheat the potato parsnip purée while the turkey stands after roasting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.