Global Holiday Turkeys
Indian-Spiced Turkey Breast
Roasting a whole turkey is always tricky, since the breast can dry out while the dark meat finishes cooking. To get around that problem, Melissa Rubel Jacobson roasts turkey breast by itself. With the right amount of cooking, it’s always juicy, especially when marinated in a combination of lemon and yogurt.
Imperial Turkey with Curry Gravy
The turkey needs to marinate for at least two hours or overnight. Please note that this recipe requires a turkey injector.
Massaman-Curry Turkey Osso Buco
Chef Lulzim Rexhepi cuts turkey legs crosswise before simmering them first in broth, then in a delightful Thai red-curry sauce. This version skips the broth. To simplify the recipe more, have your butcher cut the drumsticks, or just cook them whole.
Roasted Turkey with Italian Sausage Stuffing
This is a marvelous turkey—simple, satisfying and completely delicious. Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish.
Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing
The heat from the chiles and the chorizo calls for an equally spicy and fruity California Syrah.
This supereasy turkey is flavored with ras el hanout, a North African spice blend. The pan juices, flavored by the citrus-spice mixture that bastes the bird as it roasts, double as a sauce.
Jose Garces prepares this turkey in the same style as a traditional Yucatán dish called cochinita pibil, a slow-roasted pork marinated in citrus and annatto paste (made from achiote seeds, the condiment adds an orange hue to foods). Brining and marinating the bird make it especially succulent.
“We never had turkey on Thanksgiving,” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.” Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.
Kung Pao Turkey Drumsticks
Graham Elliot Bowles’ kung pao turkey drumsticks—slicked with a sticky, sweet-spicy glaze—are a playful, elevated riff on the Chinese takeout staple.
In this turkey recipe, chef Jose Garces prepares the bird in the same style as a traditional Yucatan dish called cochinita pibil, a slow-roasted pork marinated in citrus and annatto paste (made from achiote seeds, the condiment adds an orange hue to foods). Brining and marinating the bird make it especially succulent.