Pick the perfect centerpiece for your Thanksgiving or holiday meal from our ultimate collection of roast turkey recipes.
This turkey is a pleasure to offer on your table. It's incredibly moist and flavorful, and it received our highest Test Kitchens
rating. Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance. Choose turkey-sized
plastic oven bags for brining the turkey. Use two bags to prevent brine from leaking, and place the turkey in a large stockpot
as another precaution.
View Recipe: Apple Cider-Brined Turkey with Savory Herb Gravy
High-heat roasting makes this bird browned and beautiful, and truffle-scented homemade gravy makes it an extra-special treat.
The holidays are a time for indulgence, and since this recipe calls for only a few ingredients, use the best quality you can.
View Recipe: Roast Turkey with Truffle Gravy
Roasted turkey is an absolute must for any Thanksgiving, so if you're looking to shake things up a bit, the stuffing is a
better place to start. Savory sausage (try hot Italian sausage if you like spicy) and sage, an herb that just tastes like
Thanksgiving in any application, get a kick in the pants from sweet dried apricot, which provides contrast in both flavor
and texture. Cooking the stuffing inside the turkey suffuses the meat with a subtle sage-and-apricot scent, but if you're
uncomfortable doing that, just cook it in a separate pan.
View Recipe: Turkey with Sausage, Apricot, and Sage Stuffing
Serving a small group this holiday? Try roasting just a whole bone-in breast, like in this recipe. Briefly boiling the thyme
and black pepper in water extracts the flavor and helps infuse the brine. If the turkey starts to brown too fast, shield with
aluminum foil. Serve with mashed red potatoes and roasted baby carrots.
View Recipe: Honey and Thyme-Brined Turkey Breast
You can use a double layer of turkey brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard
against punctures. Garnish the turkey with fresh herbs and apples, if desired. For more great variations on this roast turkey
recipe try: Roast Turkey with Onion and Cranberry Chutney, Shallot and Sage-Roasted Turkey with Shallot Gravy.
View Recipe: Spice-Brined Turkey with Cider Pan Gravy
Because you’re starting with a boneless cut, the brining time is much shorter than if using a whole bird. That makes this
meal a great choice for an impromptu holiday gathering that still warrants an impressive dish.
View Recipes: Maple-Brined Turkey Breast with Mushroom Pan Gravy
You’ll need to prepare the Homemade Turkey Broth ahead—a day or two in advance is ideal. In a pinch, use purchased fat-free, less-sodium chicken broth.
View Recipe: Classic Roast Turkey and Giblet Gravy
Thanksgiving wouldn't be complete without a side of gravy. Follow the steps listed at the end of the recipe for a tasty low-fat version. For a handsome garnish, roast lemon halves and peeled shallots at 425º for 20 minutes; arrange
with sage sprigs on the turkey platter.
View Recipe: Parmesan-Sage Roast Turkey with Sage Gravy
Roasting just a turkey breast saves time, and the carving is super simple. Serve this garlic- and Herbes de Provence-flavored
turkey with baby carrots and rice pilaf.
View Recipe: Provençal Turkey Breast with Jus
Covering the turkey breast with foil deflects the heat and helps prevent the white meat from cooking faster than the dark.
Serve with Make-Ahead Gravy which features a rich, homemade turkey stock base. Enhance the gravy with pan drippings from the turkey.
View Recipe: Classic Roast Turkey with Fresh Herbs
This recipe developed by Cooking Light Contributor Elizabeth Taliaferro in 2001 is nearly perfect, having won the highest rating in our Test Kitchens. It also continues
to receive rave reviews from readers for its ease and consistent success.
View Recipe: Cooking Light's Ultimate Roasted Turkey
Nine ingredients (not counting salt, pepper, and cooking spray) come together for a grand holiday centerpiece with deep nutty
essence from toasted walnut oil and chopped nuts. Let your turkey come to room temperature before it goes in the oven; it
will cook more evenly and more quickly.
View Recipe: Oil-Basted Parmesan Turkey with Walnut Gravy
Brining a turkey is well worth the day-ahead time investment. It removes all guesswork, producing an incredibly moist bird
that's more forgiving of being slightly overcooked. If you can't find an organic turkey, look for a fresh one without "added
View Recipe: Foolproof Brined Turkey