Thanksgiving Turkey Recipes

Sometimes, cooking a whole bird can be a beast—but it doesn’t have to be. Our Thanksgiving turkey recipes minimize ingredients and extra steps, without sacrificing juicy flavor. If you’re just starting out, check out our step-by-step guide, How to Roast a Thanksgiving Turkey. It walks you through all of the equipment and tools you’ll need (don’t forget a large baking sheet, on which you’ll want to stuff and season your bird to keep your counters clean). Then head over to our Quick Roasting Turkey with Thyme Butter recipe. In this recipe, you don’t cook a whole turkey at all: you segment the bird into breasts, thighs, and drumsticks first. This method allows you to cook the turkey evenly in about one hour. If you’re looking for a more traditional roast turkey to carve at the dinner table, our Classic Roast Turkey recipe yields a succulent, golden bird every time. In the unlikely event that there are leftovers, we’ve got you covered with 12 turkey sandwich recipes.

Easiest Dry-Brine Rub

Head to turkey nirvana with a dry brine that will deliver on crispy flavorful skin and tender meat without the mess of a liquid brine. Follow this formula for epic results. For every 5 pounds of turkey, follow the below recipe.

How to Carve a Turkey

You’ve bought it, stuffed it, cooked it, and now you have to carve it. If you’re daunted by the task―some of the best cooks are―just remember that carving a turkey comes down to simple technique. Follow the easy steps in this video.

1 Foolproof Solution for a Delicious Turkey

Tired of dry, tasteless turkey? Add flavor and moisture with this simple solution.

Easy Roasted Turkey

There are countless roasted turkey recipes on the web claiming to be the easiest, simplest, or tastiest method out there. More often than not, though, the techniques these time-saving recipes tout don’t pan out. In our test kitchen, we rely on this relatively easy recipe—that doesn’t require a ton of equipment or seasoning, but results in a well-cooked bird with crispy skin. (In other words, we don’t cut any corners that could negatively affect the meat.) For this turkey, cooks simply rub the body down with butter, season it with salt, and roast it atop some celery, carrots, and onions.

Basic Roast Turkey

This time-tested roast turkey recipe requires only the most straightforward prep. But we devised a way to dress the turkey up once it’s ready to serve, by garnishing the bird with navel orange wedges and fresh flat-leaf parsley or celery leaves. This way, by the time it arrives at the table, your Thanksgiving guests will be sure you’ve put in extra work (when in reality, your turkey’s roasted in the oven mostly without intervention, thanks to a cup of water you’ll add to the roasting pan). Indeed, that simple kitchen hack frees you up from near-constant basting so you can focus on mashed potatoes, stuffing, and the works.

Turkey Sandwich With Watercress and Apple

We dreamed up a turkey and watercress sandwich that makes the most of holiday leftovers but works just as well with sliced deli meat. Between two slices of white sandwich bread, you’ll layer a bit of butter, thinly sliced roasted turkey, apple slices, a handful of watercress (which gives the sandwich a pleasant peppery kick). Add mayo if you’d like, or even your favorite sliced cheese. Whether you make it as directed or dress it up a bit, this barebones turkey sandwich is simply and nutritious—but plenty interesting, so you won’t get bored with leftover turkey sandwiches a few days post-Thanksgiving.

Turkey and Corn Enchiladas

Satisfying, lean, and a real crowd-pleaser, these enchiladas come together in a mere 25 minutes. Here’s how: You’ll start with shredded roasted turkey or chicken (from a leftover or rotisserie bird) and mix it with corn, cheese, salt and pepper. Roll the filling into flour tortillas, transfer the enchiladas to a baking dish, and top the whole thing with store-bought enchilada sauce. After baking the dish for 20 minutes or less, garnish with chopped fresh cilantro, and you’re ready to eat. Chips and salsa or rice and beans—and maybe even a margarita—optional. Don’t expect leftovers; our recipe serves four (two enchiladas per person).