Cooked one turkey, cooked them all, right? Not quite. Take a look at your many options from our archives and find the Thanksgiving turkey recipe that suits you and your guests best.
Pasilla Chili-Rubbed Turkey. The skin gets a spiced and garlicky brine plus a rub with a kick made from dried pasilla peppers.
Roast Turkey With Garlic Cream. Roasted in a bag, with a lovely, mellow spread made from the roasted garlic.
Pit-Cooked-Style Turkey. For the outdoor cooking enthusiast, you can’t beat this low and slow charcoal grill method from culinary historian Michael Twitty.
Lisa King’s Thanksgiving Turkey. Another simple method: No brine, no overnight seasoning, no stuffing, no trussing — just moist, evenly cooked meat.
Pam Ginsberg’s No-Fuss Roast Turkey. A very simple, no-frills way to go: Basting the cavity as the bird cooks helps the meat to cook from the inside out.
Buttermilk-Cedar-Brined Turkey With Gravy. This one’s for the planners: You’ll start this bird four days in advance.
Turkey Leg Confit. Satisfies the dark meat lovers, makes you feel like you’re at a Renaissance fair; win-win.
Stove-Top Roasted Turkey Breast (Arrosto Morto di Tacchino). If you’d rather not deal with a bone, give this Tuscan roast a whirl — it’ll serve four people.
Turkey Breast Stuffed With Pears, Fennel and Hazelnuts. Makes a lovely presentation that’s ideal for a smaller gathering.
Extremely Slow-Roasted Turkey Breast. Perhaps our most foolproof recipe; you’ll cook the breast ultra low (175 degrees) and slow (for 8 to 9 hours). Plan ahead just a little, though, as you need to refrigerate the seasoned meat for 12 to 24 hours before roasting.
Desperation Turkey (From Frozen). If you wake up Thanksgiving morning to realize you’ve still got a frozen turkey on your hands, don’t fear! You can cook it straight from frozen and it will be shockingly delicious.