The star of the Thanksgiving feast can also be a source of anxiety. Whether you spatchcock, brine, stuff or glaze, we've assembled our foolproof favorites, tried and tested in the F&W kitchen. 

By Food & Wine
Updated May 24, 2017
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1. Give it a Moroccan twist.

Chef Marcus Samuelsson stuffs his turkey with lemon and sage, then brushes it with citrus, garlic and ras el hanout, a North African spice blend.

2. Grab a beer.

Adding Guinness or another dark beer to your brine lends toasty flavor and helps give the turkey a burnished glow.

3. Butter up.

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Inspired by porchetta, the crackly skinned Italian pork roast, this bird gets a layer of fennel-scented butter under its skin.

4. Make the most of leftovers.

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Make concentrated stock with turkey scraps and freeze. These supercharged cubes add flavor to pastas, grains and sauces.

5. Be smart about scraps.

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F&W's ingenius Thanksgiving "scrapbook" turns your compost pile into incredible dishes like pasta with radish greens pesto or roast pork with a paste made from beet peels.