Similar Recipes
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How to Smoke a Turkey
There's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. Our recipe is for the kind of smoked turkey you want served in thick, glistening slabs that are shiny with juice and fork-tender, with deep smoke flavor.
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Honey-Brined and Smoked Turkey
How to honey-brine and smoke a turkey for the most savory and juicy holiday bird.
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Smoked Beer-Can Turkey
A sweet apple juice and molasses brine paired with a simple barbecue rub yields beautiful mahogany colored skin, and incredibly moist and flavorful meat with a light sweetness, a little spice, and a distinct smokiness.
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Sous Vide Turkey Legs
Thanks to sous vide these juicy turkey legs are ready to eat mere minutes after they're done cooking. Just quickly sear them in a pan to get nice crispy skin and dinner is on the table.
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Cajun-Style Smoked Turkey
This Cajun-inspired smoked turkey is both a show stopping centerpiece and a creative way to get a bird on the table for any holiday meal
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Rotisserie Turkey
Smoked turkey has exquisite flavor, but the skin is often tough and leathery. To get an extremely flavorful bird with delicious skin, all you need is a great rub and a rotisserie.
Five Spice Roast Turkey with Giblet Onion Gravy - The Woks of Life
This Five Spice Roast Turkey with Giblet Onion Gravy is your next Thanksgiving staple. A slightly unconventional marinade yields a super flavorful bird.
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Red Wine–Braised Turkey Legs
Cooking turkey legs via a long, slow braise is an easy way to imbue them with plenty of flavor and leave them extra moist and tender.
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Grilled Spatchcocked Turkey
Grilling a turkey isn't just a great idea, it's easy. Spatchcocking a turkey allows you to use a two-zone indirect fire so the legs, thighs, and breast all cook to their perfect temps at the same time.
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Smothered Turkey Wings
Brined until plump and juicy, braised until meltingly tender, and covered in a rich gravy, these turkey wings have all the flavor of the holidays, and none of the dry boringness.
This smoked turkey legs recipe was inspired by the turkey legs at Disney World. Rather surprisingly, they're not that hard to make at home.
Serve With
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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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.
Air Fryer Root Vegetables (Maple Glazed)
Sweet and savory Air Fryer Root Vegetables are the perfect fall and winter side dish. Cooked to tender perfection with a maple syrup glaze, this recipe is versatile, customizable, and delicious.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Roasted Root Vegetables with a Miso Glaze - The Woks of Life
This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet––it's the perfect side dish for any fall/winter meal.
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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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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.
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Fondant Sweet Potatoes (slow roasted)
Roasted Sweet Potatoes oven baked fondant style so the flesh becomes creamy and infused with savoury flavour. Excellent holiday side dish!
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate