Romulo Yanes for The New York Times. Here, we've gathered a bounty: 56 of our favorite recipes for our favorite holiday centerpiece, whether you're looking to glaze your bird with bourbon and brown sugar (side note: RECOMMEND), grill it under a brick, or just tweak the classic, traditional turkey to make it a little bit more juicy and tasty. This classic turkey is basted in a garlicky, herb-infused butter—but if you feel like skipping the baste, you can brush it occasionally with a light coat of extra-virgin olive oil to get that golden brown skin. Orange, sage, and olive oil are all you need for this seamless Thanksgiving turkey. This year, I figured it was time to try it out for myself. To revisit this article, select My⁠ ⁠Account, then View saved stories. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. For this Italian-inspired roast, just think of your turkey as a larger roast chicken. It's excellent stuffed into Cornmeal Bao With Black Pepper Sauce. Food Stylist: Vivian Lui. This chile-rubbed turkey is as spicy as it looks, and bonus! There's more than one way to cook a delicious Thanksgiving turkey—and none of them have to be dry or bland. The malt glaze gives the bird a crisp, burnished skin. [Thanksgiving will be different this year. No fussy wet brine here, just a simple dry-brine that begins two days before roasting. In a year full of so many other complications, let your holiday bird be stress-free. Looking for a superjuicy bird with crisp, browned skin? The turkey is covered in a savory mustard-tarragon mixture before it roasts over herby potatoes, leeks, and green beans. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Bake in preheated oven 1 hour and 10 minutes. There is another way—two ways, in fact: cook the legs and the breast separately, using a different method for each. The most delicious recipes for the meal's main attraction, from classics to unexpected new twists. Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! Add 3 cups water to pan. Mix some mirin (a sweetened rice wine) into the glaze—as the bird cooks, it'll caramelize. Pan-roasted in a garlic, orange, and red chile sauce, these beauties will give you a reason to cook turkey more than once a year. Place turkey on rack, and transfer to oven. Say bye-bye, dry birdie! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird. When it comes to turkey, simpler is better. All of the variations yield incredibly tender meat that’s seasoned through and through, enveloped in that showstopping caramel-brown skin that’s such a pleasure to eat. A dairy-infused pork sausage stuffing infuses this turkey breast with richness and perfumes the meat with warm spices. Cooking for more? The technique: butterfly and flatten the bird like a book. And they’re all utterly simple and satisfying. So, if you’ve got one, I encourage you to use a scale to measure out your salt to ensure a balanced brine. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Turkey is the quintessential superstar of the Thanksgiving dinner, so shouldn't it live up to the hype? Food Stylist: Vivian Lui. The secret to a gloriously glistening and super-moist turkey? Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Spatchcocking it before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours. Three years ago, I published a recipe for three-ingredient, buttermilk-brined roast chicken in my book, “Salt, Fat, Acid, Heat.” It’s now among the most beloved of my recipes, and every November, people reach out to ask if they can apply the technique to their holiday turkey. This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew. A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) Begin brining two days ahead. The buttermilk-brining method can be used on turkey breast, too, for smaller groups. Who needs pulled pork when you can have braised turkey legs? Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson, Photo by Chelsea Kyle, Food Styling by Anna Billingskog, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege, Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell, Photo by Michael Graydon & Nikole Herriott, Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton, Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton, Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson, Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen. It’s juicy as heck, because we nailed the optimal target temperature. Basting with a simple garlic-herb butter gives the turkey an extra depth of flavor that will complement any Thanksgiving side dish. Here are hundreds of our best Thanksgiving recipes from NYT Cooking to help.]. Fresh chanterelle mushrooms add rich flavor and a pretty golden hue to the gravy that accompanies this holiday bird. This method isn't just faster—it's also easier to carve and serve. With no basting or babysitting, it's the path of least resistance to juicy, flavorful meat, impressive enough to earn applause but foolproof enough to supplement a whole bird. This spatchcocked bird comes comes with some festive Italian flavors. You can buy the turkey already cut up, separate two turkeys yourself, or ask your butcher to do the work for you. You'll have more than enough gravy to ladle over the stuffing, the smashed potatoes, and tomorrow's leftovers. First, toast and grind whole spices to coax out their essential oils. 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