Thanksgiving may be the day when we hew to tradition more than any other time of year, but there’s still more than one way to cook a turkey. "When you've been testing turkey recipes for 15 years, you come across some interesting techniques," says executive food director Lucinda Scala Quinn. "I am not firm about any one way of cooking a turkey. I recommend different things for different times and different cooks." Check out our collection of methods for brining, dry rubbing, basting, roasting, grilling, smoking, deep-frying, and spatchcocking and find out which method is the ideal one for you this year.
Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect brined turkey for your next feast.
A spatchcocked turkey requires a slightly different carving technique than a bird cooked the traditional way, but the basic approach remains the same: Remove the legs and wings, and then slice the breast meat.
This traditional holiday bird brings much more to the table than just great taste. Turkey breast packs more protein than chicken breast or trimmed top loin beefsteak with just 1 gram of fat per 3-ounce serving, and it contains selenium, which may help prevent certain cancers and heart disease.
Per serving: 728 calories, 89 g protein; 38 g fat; 2 g carb; 0 g fiber