Thanksgiving Turkey Recipes

Learn how to make this delicious and impressive turkey main, which is filled with our Sausage and Sour-Cherry Stuffing. It's the perfect recipe to make for Thanksgiving in lieu of the traditional roast turkey.

Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. This recipe for upside-down turkey is a fun way to prepare your Thanksgiving meal. 

Giblets, which are the heart, gizzard, and liver of turkeys and other fowl, along with the neck, can be used to make a rich stock for homemade gravy. The liver should be cooked separately before being added to the stock, or it will make it too bitter. To save time, you can make this stock while your turkey is roasting.

These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.

This turkey-preparation method offers satisfying, boneless slices that contain both white and dark meat and savory stuffing, all encased in crisp, maple-glazed skin. The recipe is courtesy of Chef Todd English.

This traditional holiday bird brings much more to the table than just great taste. Our version, which is packed with protein, is rubbed with a blend of parsley, rosemary, sage, thyme, and garlic.

To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.

Learn how to make the perfect gravy for Thanksgiving using caramelized, brown bits from the bottom of the roasting pan, homemade Giblet stock, Madeira wine, and salt and pepper for seasoning.

Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and cooked rice and shredded meat fill out every spoonful.

This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.

This comforting turkey noodle soup, made with homemade turkey stock, is perfect for warming up on a chilly night.

This Tuscan-Style Turkey Alla Porchetta is the perfect Thanksgiving dish. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.

Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.

You only need three ingredients—plus salt and pepper—to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.

A sweet-and-spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color.

Dressed up, this diminutive cut of turkey breast is no less iconic than a whole roast turkey. For the best flavor and texture, brine your turkey breast for six hours. Fresh flat-leaf parsley, sage, oregano, and rosemary bring lots of earthy, aromatic flavor.

Flavorful rosemary-lemon oil is great for the turkey—it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.

Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning and leave uncovered for the first hour of cooking allows the skin to crisp. Baste frequently to give the bird an even color while helping to seal in juices. Serve with our Perfect Gravy.

This simple but spectacular roast turkey is filled with our savory Bread Stuffing with Sage. Spreading butter under the skin enhances the flavor of the breast meat.

Bay leaves, rosemary, and lemon zest are tucked under the skin of this turkey and gently perfume the meat with a fragrant, floral flavor. Then the roast turkey is set on fresh bay branches for a dramatic presentation.

Give this favorite a big nutrient boost by choosing the right ingredients. Skip the mayo and cheese, which add fat but not much else, and our Romesco Sauce instead.

This time-saving turkey recipe saves room in the oven for sides. First you pound the breast, then roll it with stuffing and roast it while the legs braise alongside it—like magic, both are done in just an hour. The white meat stays moist, and you get stuffing in each bite. And because onion serves as a roasting rack for the breast while the dark meat cooks partly submerged in broth, the pan juices make for an extra-flavorful gravy. No need to strain it—spend that time raising a toast instead.

Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.