Food & Wine offers the best lessons on how to cook turkey for Thanksgiving. Here are spectacular spice rubs, brines, glazes and marinades; plus tips on how to deep-fry your bird.
In this Article
- Classic Roast Turkey Recipes
- Glazed Turkey Recipes
- Brined Turkey Recipes
- Spice-Rubbed Turkey Recipes
- Deep-Fried Turkey Recipes
- More Turkey Tips
Classic Roast Turkey Recipes
Grace Parisi blends garlic and sage into a butter that she rubs all over the turkey.
This recipe is foolproof as long as you start with a good antibiotic-free bird that hasn't been plumped up with a water solution, like many inexpensive supermarket turkeys.
Glazed Turkey Recipes
Michael Symon salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that’s been soaked in a cider-infused butter. For his beer-spiked gravy, Symon recommends the German-style Dortmunder Gold, made by Great Lakes Brewing Company.
Brined Turkey Recipes
Soaking a turkey overnight in salted water produces an especially moist and well-flavored bird. Careful attention to basting, especially during the last hour of roasting, is also essential.
Chef Jose Garces’s smoked turkey recipe starts with an herb, spice and citrus-infused brine.
Spice-Rubbed Turkey Recipes
This simple, salt-based sage, pepper and paprika turkey rub produces a bird with crisp, golden-brown skin and incredibly moist and tender breast meat.
After rubbing the bird with a bold and delicious mix of chile powder, cumin, sugar and herbs, Texas chef Tim Love blankets it with slices of salty, fatty pancetta, resulting in a supermoist and savory roast turkey.
Deep-Fried Turkey Recipes
Deep-frying a turkey isn’t as hard as it sounds (though it does require caution). And there’s a great payoff: an exquisitely moist, crispy bird.