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Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy
Spatchcocking turkey gives you stunningly crisp skin and perfectly cooked white and dark meat. Bonus: this recipe makes a flavorful gravy from the pan drippings, too.
Roast Turkey Breast with Garlic Herb Butter
Garlic Herb Roast Turkey Breast with herb butter smeared under the skin which bastes the turkey as it roasts. Juicy inside, golden skin, this is epic!
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Cajun-Spiced Spatchcocked Turkey
Taking a page out of the Louisiana playbook, this turkey is rubbed all over with a fragrant, lightly spicy mix that includes paprika, cayenne pepper, coriander seed, cumin, black pepper, onion and garlic powders, and both dried oregano and dried thyme. The result is a rich, deeply flavored bird with a gorgeous rust-colored skin. It's different, yet recognizably all-American in the best sort of way.
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Porchetta-Flavored Spatchcocked Turkey
The woodsy herb, fennel, and garlic flavors in a classic Italian porchetta are an absolutely natural match for turkey, which is why we stuff them under the skin in this easy recipe. It's such a great pairing, we're surprised the Pilgrims didn't think of it first.
Roasted Turkey Breast with Herb Butter - Striped Spatula
Hosting a smaller holiday dinner? This juicy, flavorful Roasted Turkey breast with garlic-herb compound butter makes a beautiful centerpiece for any holiday table.
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Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook'
This bird is roasted hot to brown the skin, and then low and slow to finish. What sets it apart, however, is the unabashed use of butter. This is not a turkey simply rubbed down with butter. It is slathered, stuffed, and basted with the stuff, and then the gravy is spiked with a couple more tablespoons for good measure.
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Easy Herb-Rubbed Turkey and Giblet Gravy
Roast turkey with an easy gravy to boot. This is the recipe for you if you bake your stuffing outside the bird and you don't want to bother with any fancy butchering.
Garlic Herb Butter SLOW COOKER Turkey Breast
Outrageously delicious, juicy slow cooker turkey breast with CRISPY SKIN exploding with garlic-herb flavours with a Garlic Butter Gravy. VERY easy!
Honey glazed spatchcock turkey
A sticky honey glazed turkey that I've spatchcocked, making it a great addition to the Christmas table.
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Sous Vide Turkey Breast With Crispy Skin
Sous vide turkey breast, perfectly tender and juicy every time, with a side of crackling, crispy turkey skin.
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This butterflied roast turkey recipe has got all of the same crisp skin and juicy meat as our original spatchcock turkey recipe, but with a flavor-packed herb butter to coat it.
Serve With
Easy Thanksgiving Menus
Easy, impressive Thanksgiving menu, made from scratch! You'll be the talk of Thanksgiving with these recipes that taste amazing yet simple to make.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table wi...
Cornish Hens with Apple-Cranberry Rice Stuffing
Stuffed with a wild rice blend, cranberries, and apples, and roasted with an apple cider glaze, these elegant Cornish Hens are a gorgeous alternative to turkey!
Cranberry Pecan Stuffing
Cranberry Pecan Stuffing blends whole wheat and country croutons with dried cranberries, toasted pecans, and herbs. A fluffy, flavorful stuffing that's easy to make, and prep ahead, for Thanksgiving!
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'
Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.