No doubt about it: Turkey is the culinary star of the holiday season. Whether you're looking for the quintessential roast turkey or something more unusual, we've got the perfect bird for your table.

Smoky, earthy Aleppo pepper is the secret seasoning of this alluring bird. A basting sauce of butter, fresh orange juice, and white wine is brushed over the turkey during roasting.

Rubbing a turkey inside and out with a mixture of coarse salt and crushed bay leaves imbues the meat with moisture and flavor. Allow 48 hours to prepare this showstopping turkey.

Simmer fresh rosemary, lemon zest, and garlic in olive oil to brush on this turkey. Serve it with mushroom-walnut stuffing and white-wine gravy.

Give boneless turkey breast an Italian accent with a stuffing of kale, hot sausage, raisins, and pine nuts. A side dish of brussels sprouts roasts in the same pan with the turkey.

Heritage turkeys -- traditional breeds that are raised for flavor rather than quick growth rate -- are making a comeback on Thanksgiving tables. Our Roasted Heritage Turkey gets a layer of butter between skin and meat before going into the oven, giving it crisp skin and moist breast meat. The Dry-Brined Roasted Broad Breasted White Turkey is rubbed with a mixture of salt and thyme and allowed to sit in the refrigerator for 24 hours, rendering flavorful, juicy meat.

A full 24 hours of brining results in wonderfully juicy and flavorful turkey. The turkey skin turns out crispy and deep golden-brown thanks to the butter-soaked cheesecloth that covers the breast during the first half of roasting time.

A generously buttered layer of cheesecloth covers this maple-and-ginger-glazed turkey during roasting to make crackling brown skin. This turkey is stuffed with a cornbread-and-sourdough stuffing.

Brining a turkey is a simple way to ensure that the meat is flavorful and juicy. Truss the turkey with butcher's twine just before roasting so the bird cooks evenly.

Fresh sage leaves and parsley are tucked beneath the turkey's skin to flavor the meat while it roasts. Chestnut and sausage stuffing is a perfect pairing with this simply seasoned turkey.

Deep-fried turkey is flavorful and juicy with sensationally crispy skin. A mixture of thyme, oregano, peppercorns, bay leaves, and Creole seasoning is rubbed between the skin and meat of the turkey and left to marinate in the refrigerator for 24 hours before cooking.

Bread stuffing studded with sweet Italian sausage and toasted hazelnuts runs through the center of a boneless turkey breast. This recipe serves four to six people, perfect for a more intimate Thanksgiving gathering.

Brown sugar and spicy mustard make a tried-and-true glaze for ham, but they're delightful on roasted turkey too. This easy Thanksgiving turkey is first rubbed with butter and roasted until beginning to brown, and is then brushed with the tangy-sweet glaze during the last hour of cooking.

When the turkey's backbone is removed and the halves are flattened, it only takes a little over an hour to roast the whole bird. Make a batch of turkey stock to flavor and moisten the stuffing since it won't be cooked inside the bird.

A whole turkey breast is soaked in a simple brine for added moisture and flavor, and cooked on a charcoal grill over indirect heat for an hour and a half. If it's too cold out to grill, simply roast the turkey in the oven at 350 degrees.

The turkey's breast is wrapped in bacon before roasting, while the thighs are filled with a richly seasoned fruit-and-nut stuffing. This elaborate recipe comes from four-star New York City chef Daniel Boulud.

Chopped fresh thyme, sage, and rosemary are mixed into softened butter to provide flavor and moisture for this easy Thanksgiving turkey. Fill with the accompanying Cornbread-and-Sausage Stuffing or the stuffing of your choice.

A boneless turkey breast is stuffed with fresh parsley, garlic, and lemon zest, and then wrapped in bacon. This impressive Thanksgiving main dish serves six and is ready in less than an hour.

This beautifully simple turkey is seasoned only with salt and pepper, and rubbed with butter before roasting. Watch the accompanying video for step-by-step help in making the perfect turkey.

An overnight marination in olive oil infused with fresh rosemary, sage, orange zest, and fennel seeds gives this turkey breast its distinctive Tuscan flavor. Just before it goes into the oven, the turkey is draped in pancetta or bacon to form an irresistible outer layer. This Thanksgiving meal for four only requires 20 minutes of preparation time.

Two cups of butter and a whole bottle of white wine are used to glaze this turkey while it roasts. The stuffing for this turkey is rich with prunes, apricots, raisins, currants, apples, cranberries, walnuts, macadamia nuts, and cashews.

This recipe begins with a deboned 12- to 14-pound turkey, which is stuffed with rosemary-and-sage-seasoned ground pork and breadcrumbs. If you're not up for boning the turkey yourself, call your local butcher to see if they will do it for you.

When you have a smaller crowd over for Thanksgiving dinner, a turkey breast can be just the right size. This one is brined overnight with herbs and garlic and served with an easy gravy and a mushroom, bacon, and fresh herb stuffing.

Turkey breast turns out marvelously juicy and flavorful when soaked for several hours in a simple brine. Choose a bone-in, skin-on turkey breast to allow for maximum flavor and browning.

A blend of dried sage, thyme, marjoram, pepper, and salt is rubbed under this turkey's skin to flavor the meat while it roasts. The turkey skin gets its crispiness and deep golden-brown hue from frequent basting.

No brines or sauces are required to prepare this super simple roasted Thanksgiving turkey. Bay leaves, carrots, and onions are stuffed into the cavity to perfume the meat while it cooks.

This turkey roasts on a bed of red onions and is basted liberally with a butter and white wine while it cooks. A cranberry-maple glaze is brushed over the turkey during the last 15 minutes of roasting to add a flavorful finish.

Chili powder, cayenne pepper, and molasses make an earthy, spicy, deep-brown glaze for turkey breast and acorn squash. This Thanksgiving meal for four only requires 20 minutes of preparation time.

The brine for this turkey is a richly flavorful concoction of salt and sugar, carrots, celery, onions, leeks, bay leaves, peppercorns, cumin, cloves, allspice, and an entire head of garlic. The turkey is basted with spice butter during roasting.

A five-pound turkey breast is rolled around sausage-pecan stuffing and accompanied by cranberry chutney. This recipe is a perfect choice when feeding a smaller crowd.

A jumbo turkey is rubbed with generous amounts of salt and pepper and is slowly grilled over hot coals. A kettle grill works well for this recipe because the domed lid perfectly accommodates the shape of the turkey.

This recipe begins with a salt-and-sugar brine flavored with onions, celery, fresh thyme, and lemon zest. The turkey is brushed with sweet, fragrant quince syrup near the end of roasting.