Roast Turkey with Herb Butter
Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.
Herbed Roasted Turkey
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.
Roast Turkey
This recipe calls for brining the turkey for 24 hours, so plan accordingly. If you choose not to brine, skip the first two steps. If your roasting pan fits only sideways in the oven, rotate the pan every hour so the turkey cooks and browns evenly.
Roasted Turkey in Parchment with Gravy
Here's an unexpected, but totally genius way to cook your turkey for Thanksgiving. Our parchment bag technique yields moist meat and crisp, golden skin every time. Martha made this recipe on Cooking School episode 406.
Roasted Heritage Turkey
A layer of butter under the skin results in a crisp exterior and moist breast meat. Allow two hours to bring the turkey to room temperature before roasting. Serve the bird alongside our Calvados Gravy.
Stuffed Turkey Breast
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.
Cranberry-Glazed Turkey with Cranberry-Cornbread Stuffing
Nothing says Thanksgiving like roast turkey and cranberries. The bird is stuffed with a hearty cranberry stuffing, which infuses the pan gravy with tart, fruity flavor.
Lemon-Herb Turkey with Bay Butter and Gravy
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.
Easy Roasted Dry-Brined Turkey
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.
Turkey Roulade
This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.
Dry-Brined Roasted Broad Breasted White Turkey
Dry-brining -- rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day -- is simpler than the wet method but is as effective in terms of imparting lots of flavor and ensuring moist meat. Allow 24 hours for dry-brining, then another two hours to bring the turkey to room temperature before roasting.
Whole-Wheat Stuffing with Turkey Sausage
Get all the things you love about sausagestuffing (savory meat, fresh herbs, and lotsof bread) without feeling stuffed yourself.
