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A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.
4.3
(4.29)
Recipes
There are many (many!) Thanksgiving turkey recipes out there. But this roast spatchcock turkey recipe with its aniseed and orange dry brine is, as former BA test kitchen director Carla Lalli Music put it, “for people who want a turkey that actually tastes good, and not a turkey that just looks good.” (Watch her make this recipe.)
4.0
(3.96)
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Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.
4.4
(4.37)
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Moist meat, crispy skin—this spatchcocked turkey recipe gives you the best of all worlds.
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Our never-fail turkey is excellent in every way that other turkeys often fall short. Period.
4.6
(4.64)
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The best part of this rich, savory turkey stock? You don’t need a leftover turkey to make it.
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A peppery dry brine, tangy soy-orange glaze, and clever method for roasting turkey in parts.
5.0
(4.78)
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A simple wet brine, one clever use for a cooler, and a golden roast turkey that needs no basting.
4.3
(4.33)
Easy
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These crispy, juicy baked turkey wings are served with a quick, savory blender sauce for dipping.
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
5.0
(5)
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Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.
Recipes
Deep-frying a turkey is easier than you might think, plus it frees up oven space for the rest of your Thanksgiving feast.
Articles
(133)
Cooking
Watch two professional butchers as they share their best tips on turkey carving, from post-oven rest to festive presentation.
Julie Harans
techniques
Isn't she lovely!
Hunter Lewis and Danielle Walsh
Cooking
Dry-brined for juicy meat and glazed for crispy skin, this Thanksgiving turkey delivers.
Zoe Denenberg
Culture
Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.
Rochelle Bilow
techniques
Here's our best advice for Turkey 911.
Emily Fleischaker
Cooking
From a bacon-wrapped "turketta" to a barbecued bird, we've got your Thanksgiving table covered with four new recipes.
Bon Appétit
Videos
(149)
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As we may have mentioned once or twice this week, Thanksgiving is all about the turkey. So you really don’t want to screw it up. Here's what you should avoid.
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Get ready for a Thanksgiving game changer. Spatchcocking, or removing the backbone, is the secret to making the best turkey you've ever had–in half the time. Most butchers will do this for you. Cooking for a crowd? Roast two 12-14 pounders, anything larger will take longer. Get the recipe: http://weigt-finish.today/recipe/spatchcocked-turkey-with-anise-and-orange%3Cbr%3E%3Cbr%3EGet the Recipe: Spatchcock Turkey With Anise and Orange
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If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.
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Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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If you’re looking for reasons to spatchcock a turkey this Thanksgiving, ask yourself these simple questions: Do you want the bird to actually taste good? And be juicy? With perfectly browned skin? Of course you do. This method, which disposes of the backbone so the bird can be flattened and cooked skin side up, is a game changer.