Crowd-Pleasing Thanksgiving Turkey Recipes

Photo: Charles Masters

5 Variations on the Thanksgiving Turkey

"This is the best turkey I've ever tasted."

That's what you want to hear. But first ask yourself, "Do I want to roast a whole one again?" If so, we have the tips to turn out a truly moist bird. But if guests are ready for something a bit different, read on ...

Photo: Charles Masters

Maple-Cider Brined Turkey with Bourbon-Cider Gravy

If guests expect the ritual carving at the head of the table, opt for a classic whole presentation, like Maple-Cider Brined Turkey with Bourbon-Cider Gravy. This recipe provides rich seasonal maple and cider flavor, and perfect juiciness from the brine. Tip: Use your largest stockpot for brining the bird, or a brining bag.

View Recipe: Maple-Cider Brined Turkey with Bourbon-Cider Gravy

Photo: Charles Masters

Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy

This pretty entrée is a perfect dish for an elegant holiday dinner and certainly simpler to carve than a whole turkey. The combination of shallots and porcini soaking liquid creates a savory, earthy gravy.

View Recipe: Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy

Photo: Charles Masters

Slow-Roasted Turkey with Cream Gravy

If you're cooking for real turkey aficionados, take the cheffy route to perfection: Cut the bird into parts and slow roast them, basting with a touch of cream, which gives you fantastically moist, rich meat, white and dark alike. If breaking down the turkey seems too advanced, have your butcher do it for you.

View Recipe: Slow-Roasted Turkey with Cream Gravy

Photo: Charles Masters

Roasted Turkey with Rosemary-Garlic Butter Rub and Pan Gravy

For making a show of the carving: This classic whole-roasted turkey is rubbed with butter and bright-tasting herbs.

View Recipe: Roasted Turkey with Rosemary-Garlic Butter Rub and Pan Gravy

Photo: Charles Masters

Smoke-Roasted Turkey Breast with Pomegranate-Thyme Glaze

Late November may not be prime time for grilling, but adding smoke and fire to the holiday bird is worth the momentary chill. Because this is a turkey breast (and not a whole bird), it cooks relatively quickly over an indirect fire, but it's still plenty big to feed a crowd.

View Recipe: Smoke-Roasted Turkey Breast with Pomegranate-Thyme Glaze