Indian-Spiced Turkey Cheddar Burgers

These turkey burgers are unlike any you’ve
ever had—absolutely exploding with flavor and masala, thanks to the addition of curry leaves, cumin, cilantro and chiles, plus a sweet-and-spicy tomato chutney topping. The burgers are also
delicious made with ground white or dark meat chicken or ground pork.

For the chutney

• 1/3 cup canola
  or grapeseed oil
• 36 fresh or 54
  frozen curry leaves, roughly torn
• 12 dried red chiles
• 2 tsp. brown mustard
  seeds
• 2 tsp. cumin seeds
• 1/2 tsp. ground
  turmeric
• 2 medium red onions,
  halved and thinly sliced
• 1 cup raw,
  skinned peanuts
• 3-1/2 lb.
  tomatoes, roughly chopped
• 9 oz.tomato paste (or one
  4.4-oz. tube double-concentrated tomato paste)
• 2 Tbs. granulated sugar
• 1 tsp. curry powder
• 1/2 tsp. cayenne
  pepper
• 1-1/2 Tbs. kosher
  salt

For the burgers

•  2 Tbs. canola oil
• 8 fresh or 12 frozen
  curry leaves, finely chopped
• 1 tsp. cumin seeds
• 1/2 tsp. freshly ground
  black pepper
• 1/4 tsp. red pepper
  flakes
• 1/2 small red onion,
  finely minced
• 1-1/4 lb.
  ground turkey (preferably dark meat or a combination of white and dark meats)
• 3/4 cup tightly
  packed shredded cheddar cheese
• 1/2 jalapeño, finely
  diced (seeded and veined for less heat)
• 1/4 cup chopped
  cilantro leaves
• 1 tsp. kosher salt
• 4 burger buns,
  toasted
• Raita for serving

Make the chutney

 Heat the oil with
the curry leaves, chiles, mustard seeds, and cumin over medium-high heat until
the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and
cook until the chiles darken, 1 to 2 minutes longer. Stir in the onions and
cook until they have wilted and are opaque, 5 to 7 minutes. Stir in the
peanuts, cook for 3 minutes, and then add the tomatoes, tomato
paste, sugar, curry powder, cayenne, and salt. Cook for 10
minutes, stirring often, pressing the tomatoes up against the sides of the pot
to crush them.

Reduce the heat to medium and cook until the tomato
juices are reduced and the chutney is thick and jammy, stirring often, for 20
to 35 minutes (in the summer when tomatoes are juicy, it may take longer to
thicken; in the winter, it may happen more quickly). Taste, adding more salt if
needed.

Make the burgers

 Place 1 Tbs. of the
oil, curry leaves, cumin seeds, black pepper, and red pepper flakes in a large
frying pan over medium-high heat, stirring often, and cooking until the cumin
seeds are fragrant and lightly browned, about 2 minutes.

Add the onion and
cook until translucent, 2 to 3 minutes, stirring often. Transfer the mixture to
a bowl and set aside to cool.

Place the ground
turkey in a large mixing bowl and gently knead in the remaining ingredients.
Stir in the onion mixture and form into four patties.

Wipe out the frying
pan with a paper towel/absorbent paper. Heat over medium-high for 2 minutes,
add 1 Tbs. oil, and then add the patties. Reduce the heat to medium and cook
until browned, about 4 minutes. Flip and cook the other side until browned and
the center is cooked to your preferred doneness.
Place the burgers on the toasted buns, dollop with raita and chutney, and serve.

Turkey-Chorizo Burgers with Guacamole

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

• 1/2 lb. fresh pork chorizo, casings removed
• 1 lb. ground turkey
• Kosher salt
• Olive oil, for the grill
• 1 medium ripe avocado, seeded and peeled
• 2 tsp. cider vinegar
• 1/2 tsp. ground cumin
• 2 or 3 dashes hot pepper sauce, such as Tabasco
• 4 rolls, split and toasted
• 1 medium ripe tomato, sliced

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.

Turkey Enchiladas with Creamy Tomatillo Sauce

This is a great destination for leftover turkey. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.

• 1 lb. (about 2 cups) shredded cooked turkey meat
• Salt to taste
• Vegetable oil as needed
• 12 corn tortillas, 6 inches in diameter
• Creamy Tomatillo Sauce
• 4 oz. (1 cup) grated mozzarella
• 1-1/3 oz. (1/3 cup) grated provolone

Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.

Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.

Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bubbling and browned in spots, 15 to 20 minutes.

Midwestern Roast Turkey and Gravy

In an homage to the Upper Midwest, this turkey has a mustard-herb butter rubbed under the skin and the gravy is enhanced with mustard and beer. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
• 5 oz. (10 Tbs.) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 2 Tbs. Dijon mustard
• 1 Tbs. finely chopped fresh sage
• 1 Tbs. finely chopped fresh thyme

For the gravy

• 1 small yellow onion, quartered
• 2 medium stalks celery, halved crosswise
• 2 Tbs. olive oil
• 3 cups lower-salt chicken broth
• 2 cups beer, such as Budweiser
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 1/2 cup heavy cream
• 4 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the mustard, sage, and thyme. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the beer to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Stir in the cream and mustard, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet and tart. If habaneros are scarce, try a Scotch bonnet, jalapeño, or serrano chile instead.

• 5 to 6 Tbs. olive oil
• 3 medium cloves garlic, thinly sliced
• 1/2 plus 1/8 tsp. ground cumin
• 1/2 cup fresh tangerine juice (from 2 tangerines)
• 2 Tbs. fresh lime juice (from 1 lime)
• 1/2 tsp. seeded and minced habanero chile
• Kosher salt and freshly ground black pepper
• 1 small red onion, chopped
• One 15-1/2-oz. can black beans, rinsed and drained
• 2 Tbs. chopped fresh cilantro
• 4 turkey breast cutlets (about 1-1/4 lb.)

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Herb-Butter Roasted Turkey with Pinot Noir Gravy

To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods.

For the brine:

• 2-1/2 gallons water
• 2-1/2 cups kosher salt
• 1 cup maple syrup
• 24 bay leaves
• 24 cloves garlic, peeled
• 1/3 cup whole black peppercorns
• 2 small bunches fresh flat-leaf parsley (about 4 oz.)
• 1 small bunch fresh sage (about 1 oz.)
• 6 medium sprigs fresh rosemary
• Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)

For the turkey:

• 14- to 16-lb. natural turkey (preferably fresh)
• 1 recipe Three-Herb Butter, softened
• 2 Tbs. kosher salt
• 2 Tbs. freshly ground black pepper
• 2 oz. (4 Tbs.) unsalted butter, melted

For the gravy:

• 2-1/2 oz. (5 Tbs.) unsalted butter
• 2-1/2 oz. (1/2 cup) all-purpose flour
• 4 cups Three-Herb Turkey Broth or low-salt chicken broth
• 1-1/2 cups Pinot Noir
• Kosher salt
• Freshly ground black pepper

Two days ahead, prepare the brine:

Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.

One day ahead: brine the turkey:

If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.

Prepare and roast the turkey:

Position a rack in the bottom of the oven and heat the oven to 350°F. Remove the turkey from the brine and discard the brine. Rinse the turkey well, pat it dry, and set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4-inch-thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs, too. Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won’t look polka-dotted when it’s done.

Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.

Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes

Make the gravy:

Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don’t want it to get too dark. Remove from the heat and set aside.

Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. Add the broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.

Seared Turkey & White Bean Burgers

A little ground turkey goes a long way with these quick, flavorful burgers. They're great topped with slices of tomato, red onion, and tangy honey mustard. 

• 1/2 cup canned small white beans (cannellini are also fine), rinsed and drained
• 3 Tbs. olive oil
• 1/2 clove garlic, minced
• 2 Tbs. finely diced red bell pepper
• 3 Tbs. plain dried breadcrumbs
• 1-1/2 tsp. Worcestershire sauce
• 1 large egg
• 1 Tbs. thinly sliced chives
• 1/2 lb. ground turkey
• Kosher salt and freshly ground black pepper
• 8 slices (1/2 inch thick) good country bread (like ciabatta), toasted

Combine the white beans, 1 Tbs. of the olive oil, and the garlic in a large bowl. Using a fork, lightly smash the beans and mix with the oil and garlic until blended. Add the red pepper, breadcrumbs, Worcestershire sauce, egg, and chives. Mix until blended. Crumble the ground turkey and add it to the bowl, along with 1/2 tsp. salt and a generous sprinkling of pepper. Gently mix with a fork or your hands until just blended; don’t overmix or the burgers will be tough. Fill a medium bowl with water, moisten your hands, and shape the meat into four patties about 3 inches in diameter and 3/4 inch thick.

Heat the remaining 2 Tbs. olive oil in a large nonstick skillet over medium heat. Cook the burgers until the bottoms are browned, 4 to 5 minutes. Flip the burgers and continue cooking until they’re firm to the touch and register 165°F on an instant-read thermometer, another 5 to 8 minutes. Serve immediately on the toasted bread.

Golden Turkey Broth

You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot, too.

• Carcass from one roasted 14- to 15-lb. turkey (meat removed), plus neck, heart, and gizzard (optional)
• 1 large yellow onion, cut into eighths
• 2 large celery stalks, cut into 2-inch lengths
• 2 small carrots, cut into 2-inch lengths
• 2 large sprigs fresh parsley
• 2 large sprigs fresh thyme
• 8 black peppercorns
• 1 bay leaf
• 1/2 tsp. kosher salt; more to taste

Combine all the ingredients in an 8-quart (or larger) stockpot and add cold water to cover the bones and vegetables by 1 inch (about 4-1/2 quarts). Bring just to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 3 hours, skimming the scum occasionally with a spoon or skimmer.

Using tongs or a large slotted spoon, carefully remove and discard the solids in the pot. Strain the broth through a fine strainer into another large vessel. Taste the broth; if it seems watery, simmer until concentrated to your liking. Season to taste with more salt.

Refrigerate for up to 5 days, or freeze for up to 6 months.

Turkey & Snow Peas with Coconut Rice

The rich coconut rice is the perfect counterpoint to this quick stir fry that makes great use of leftover turkey. For color, add some red bell pepper to the stir-fry. You could also sprinkle with some toasted coconut as a finishing touch.

• 1-1/2 cups jasmine rice or long-grain white rice
• 3 Tbs. minced fresh ginger
• 1/4 cup canola oil
• 3/4 cup unsweetened coconut milk (preferably not "lite")
• 3/4 tsp. kosher salt
• 3 Tbs. soy sauce
• 2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 2 tsp. cornstarch
• 2 large green or red jalapeños, cored, seeded, and finely diced
• 1/2 lb. snow peas (about 3 cups), trimmed
• 2-1/2 to 3 cups diced leftover roast turkey (preferably dark meat)
• 1/3 cup chopped fresh cilantro

Rinse the rice in three changes of cold water, or until the water becomes only slightly cloudy from the rice. Drain well in a sieve.

Heat 1-1/2 Tbs. of the ginger with 2 Tbs. of the oil in a small (2 qt.) saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, 1 to 2 minutes. Add the rice and cook, stirring, until the grains and ginger start to brown in places, about 2 minutes. Stir in the coconut milk, 1-3/4 cups water, and the salt. Bring to a boil and then reduce to a simmer. Cook until the liquid has reduced to about the same level as the top of the rice, 5 to 7 minutes. Cover, reduce the heat to low, and cook without disturbing the rice until the liquid is absorbed and the rice is tender, 15 minutes.

Meanwhile, whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch in a small bowl. Stir in 1/2 cup water and set aside.

In a large skillet over medium-high heat, cook the jalapeños and the remaining 1-1/2 Tbs. of ginger in the remaining 2 Tbs. of oil until they sizzle steadily for about 30 seconds. Add the snow peas and cook until bright green and browned in places, about 1 minute. Whisk the soy mixture to recombine and add it and the turkey to the skillet. Cook, stirring, until the sauce thickens and the turkey just heats through, about 2 minutes. Stir in half of the cilantro, reduce the heat to low, and cook for another 2 minutes.

Fluff the rice with a fork and serve with the turkey and snow peas, sprinkled with the remaining cilantro.

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

For the brine

• 8 cups apple cider
• 1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal)
• 1-3/4 cups packed dark brown sugar
• 1 cup apple cider vinegar
• 3/4 cup honey
• 1/4 tsp. ground cloves
• 5 dried bay leaves
• 1 12- to 14-lb. turkey (preferably fresh, and not kosher or
  self-basting; neck and giblets, excluding liver, reserved for the broth)

For the broth

• 1/4 cup vegetable oil
• Kosher salt
• 2 medium carrots, cut into 2-inch chunks
• 2 medium celery stalks, cut into 2-inch chunks
• 1 medium yellow onion, peeled and quartered
• 1 dried bay leaf
• 1/2 tsp. black peppercorns

For the barbecue spice rub

• 1/4 cup granulated sugar
• 2 Tbs. chili powder
• 1 Tbs. packed dark brown sugar
• 2-1/4 tsp. smoked paprika (pimentón)
• 1-1/2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. cayenne
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dry mustard
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground coriander
• 1/8 tsp. ground cumin

For the turkey

• 5 Tbs. vegetable oil
• 1 medium yellow onion, peeled and quartered
• 4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices
• 1/4 cup honey
• about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature
• 2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained
• 1 cup apple juice, in a spray bottle

For the gravy

• 1-1/2 oz. (6 Tbs.) unbleached all-purpose flour
• 1/2 tsp. cider vinegar, or to taste
• Kosher salt and freshly ground black pepper

Make the brine

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

Put the turkey breast side down in a pot or tub large enough to hold it and the brine. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.

Make the broth

With a chef’s knife, cut the turkey neck into 3 or 4 pieces and chop the giblets. Heat the oil in a 4-quart pot over medium-high heat. Cook the neck and giblets with a pinch of salt, stirring often, until browned, about 8 minutes. add the carrots, celery, onion, bay leaf, peppercorns, 2 tsp. salt, and 6 cups of water.

Bring to a boil, lower the heat, skim off any foam, and simmer, covered, until flavorful, about 1 hour. Strain the broth through a fine sieve into a large bowl—you’ll have about 4 cups.

Make the spice rub

In a small bowl, mix all of the rub ingredients, breaking up any clumps of brown sugar with your fingers.

Prepare the grill

Light a charcoal or gas grill fire and set it up for indirect cooking over low heat (275°F).

If using a charcoal grill, bank the lit and ashed-over coals to one side of the grill. Cover the grill and adjust the vents as needed to reach 275°F.

If using a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach 275°F.

Smoke the turkey

Rinse and dry the turkey; discard the brine. Rub the inside of the body and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside the body cavity.

In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the spice rub. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.

Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.

Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil, then the honey, and then 3-1/2 Tbs. of the spice rub.

Put a flat wire rack inside an 11x14-inch (or similar) foil-lined roasting pan. Line the rack with enough bacon slices (touching but not overlapping) to cover the area the turkey will occupy. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of turkey to cover it, securing the slices with toothpicks. (It’s OK if the sides of the turkey aren’t entirely covered.)

For a charcoal grill, sprinkle 1/2 cup of the drained wood chips over the coals. Replace the grill grate.

For a gas grill, make 2 heavy-duty aluminum foil packets, each filled with 1 cup of the drained chips. Using a fork, poke holes all over the packets. Lifting the grill grate, set one of the packets directly over an active burner; reserve the second packet. Replace the  grill grate.

Put the turkey in its pan on the unlit side of the grill and cover the grill. Smoke the turkey until the bacon is dark, rotating the pan occasionally for even cooking, 2 to 3 hours. If using a charcoal grill, add 1/2 cup of drained chips to the coals every 30 minutes until you’ve used all of the chips. When the temperature dips to 250°F, every 1 to 1-1/2 hours, light 3 quarts of charcoal in a chimney set over bricks. When the coals are ashed over, transfer the turkey in its pan to a heatproof surface, lift the grill grate, and add the fresh coals to maintain the temperature. If the temperature gets too high, leave the lid ajar to let in cool air. For a gas grill, add the reserved packet of chips when the first packet stops smoking.

When the bacon is dark, remove it from the top of the turkey; enjoy as a cook’s treat or discard. Generously season the turkey with all but 1 tsp. (which will be used for the gravy) of the remaining spice rub. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F, about 2 hours more. If at any time the turkey becomes too dark, loosely tent it with foil.

Remove the pan from the grill. Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.

Make the gravy

Heat the turkey broth until hot. Pour the drippings from the roasting pan into a fat separator or heatproof measuring cup. Allow the fat to rise to the top and then transfer 1/4 cup of the fat to a 12-inch skillet; discard the remaining fat and reserve the rest of the drippings.

Season the turkey broth with enough of the drippings to add flavor without making it too salty.

Heat the fat in the skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp. spice rub and cook, whisking, 1 minute more. Gradually whisk the broth into the skillet until smooth, and then bring to a simmer. Whisk in the cider vinegar and simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the gravy.

Roasted Turkey with Apple Cider Thyme Gravy

I think a fresh organic turkey tastes best. You can make the gravy while the turkey is roasting.

For the gravy:

• 1/4 lb. (8 Tbs.) unsalted butter
• 2/3 cup flour, sifted
• 3 cups apple cider
• 1 cup dry white wine
• 1 apple, peeled, cored, and diced
• 2 shallots, chopped (about 4 Tbs.)
• 1-1/2 cups homemade or low-salt canned chicken stock; more as needed
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 Tbs. chopped fresh thyme

For the turkey:

• Oil for spraying brown grocery bag
• 12- to 14-lb. fresh turkey (preferably organic), with neck
• Reserved herb butter from Buttercup Squash Soup
• 2 cloves garlic, thinly sliced
• 1 recipe Wild Rice Stuffing
• Kitchen twine for trussing
• 5 Tbs. butter, cut into 10 pieces
• 1/2 cup olive oil
• 2 tsp. salt
• 1 Tbs. fresh thyme
• 3 cups homemade or low-salt canned chicken stock
• Fresh herbs for garnish

Up to one week ahead:

In a medium heavy sauté pan over low heat, melt the butter; add the flour, whisking until smooth. Cook over very low heat for 20 minutes, stirring frequently. The roux should be a pale straw brown; if it begins to darken, remove it from the heat. Refrigerate the roux in a wide-mouthed jar or other covered container.

On the day of serving:

Bring the roux to room temperature. Heat the oven to 325°F and adjust the racks to accommodate the roasting pan and an extra pan of stuffing. Cut away one of the wider sides of a brown grocery bag and coat the underside of the remainder with oil, using a spray bottle or pastry brush. Rinse the bird with cold water inside and out. Save the neck and discard the other innards.

Cut off the pope's nose (the tail) from the turkey and tuck the wing tips under the back of the bird. With a rubber spatula or your hands, separate the skin from the breast and spread the herb butter and garlic slices under the skin. Loosely fill the front and back cavities of the bird with stuffing. Insert a long metal fork in the middle of the stuffing in the back cavity (leaving the tip exposed); this will help the stuffing cook faster by drawing the heat to the interior of the stuffing. Cut a slit in the flaps on either side of the cavity. Tie a 16-inch piece of twine around one leg, feed the twine through both slits in the flaps, and pull the twine taut. Wrap the twine around the other leg once, and tie the legs together securely.

Put the extra stuffing in a buttered baking dish, about 9x7 inches -- Dot with the 10 dabs of butter and cover with foil. Poke 8 holes in the foil for steam and set aside in the refrigerator.

Coat the bottom of a large roasting pan with 1/4 cup olive oil -- Set the bird in the pan and rub it with the other 1/4 cup oil; sprinkle with 2 tsp. salt and 1 Tbs. thyme. Put the neck in the pan. Cover the bird loosely with the brown bag and put the pan in the oven.

After 1 hour of roasting -- Remove the neck from the oven; set aside. Begin making a stock reduction for the gravy: In a 2-qt. pot, combine 3 cups cider, the wine, apple, shallots, 1-1/2 cups stock, and turkey neck. Boil over high heat until the liquid is reduced by half (about 2-1/2 cups), about 30 minutes. Discard the turkey neck. Remove the pan from the heat and set aside. Remove the pan of stuffing from the refrigerator to let it come to room temperature for 30 minutes.

After 2-1/2 hours of roasting -- Put the pan of stuffing in the oven. At the same time, baste the turkey with any juices (there may not be a lot from an organic turkey) and add the 3 cups chicken stock to the pan. Continue roasting for another hour.

After 3-1/2 hours of roasting -- Remove the paper bag from the turkey. Take the turkey from the oven, set it on a hot pad on the counter, and tilt the pan to pour or ladle off all the juices into a heatproof container (when you tilt the pan, use a towel to hold a leg of the turkey to keep it from sliding). Check the turkey's temperature (the thickest part of the thigh should be 165°F when done, and the center of the stuffing should be above 160°F.) Return the turkey to the oven to finish roasting if needed. Remove the foil cover from the pan of stuffing. Let the pan juices sit for at least 10 minutes to allow the fat to rise.

Finish the gravy -- Skim the fat off the reserved pan juices and add the juices to the reduced cider stock. Bring the liquid to a simmer (skimming off any more fat if necessary) and slowly whisk in about one-third of the roux until it's absorbed and the gravy thickens. Add more roux if you like a thicker gravy or more stock or apple cider if you want it thinner. Strain the gravy (the apple will have disintegrated), and season with 2 tsp. salt and 1 tsp. pepper or to taste. Add the thyme and keep the gravy warm (put the pot, loosely covered with foil, on a hot plate if you have one).

After 4 hours of roasting -- Check the turkey temperature again. Remove the pan of stuffing (it should feel firm). If the turkey isn't done yet, check in another 30 minutes. When the turkey reaches temperature, remove it from oven and cover loosely with a tent of foil. Let rest at least 20 minutes so the juices settle back into the flesh, which will keep it tender. Or leave the turkey in the oven, turn off the heat, and leave the oven door cracked. You can hold the turkey this way for an hour.

Transfer the turkey to a cutting board and slice -- I like to remove the legs and the breast and slice the breast meat on a bias and the thigh meat into slices. Arrange on a platter and garnish with fresh herbs.

Turkey & Sweet Potato Hash

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) sweet potatoes (1 medium potato)
• 1 cup leftover turkey broth or low-salt chicken broth
• 2 Tbs. unsalted butter
• 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
• 1 heaping Tbs. chopped fresh parsley
• 1 Tbs. maple syrup
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. freshly ground black pepper; more to taste
• A few dashes Tabasco or other hot sauce; more to taste
• Kosher salt

Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.

When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.

Turkey-Chorizo Burgers with Guacamole

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

• 1/2 lb. fresh pork chorizo, casings removed
• 1 lb. ground turkey
• Kosher salt
• Olive oil, for the grill
• 1 medium ripe avocado, seeded and peeled
• 2 tsp. cider vinegar
• 1/2 tsp. ground cumin
• 2 or 3 dashes hot pepper sauce, such as Tabasco
• 4 rolls, split and toasted
• 1 medium ripe tomato, sliced

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.

Maple-Bacon Glazed Turkey with Wild Rice & Cornbread Stuffing & Bourbon Gravy

Before roasting the turkey, we lay a few bacon strips on the breast, which keeps the meat moist and adds an edge of smoke. Cider and diced pears cook down in the roasting pan to lend a sweet, spicy note to the gravy.

• One 12- to 13-lb. turkey, preferably fresh, defrosted if frozen
• 4 to 6 cups homemade or low-salt turkey stock or chicken broth; more if needed
• 1 recipe Wild Rice & Cornbread Stuffing
• 1/2 cup reserved apple or pear cider from the stuffing
• 2 ripe pears, peeled, cored, and diced
• 6 strips good-quality bacon
• 1/2 cup real maple syrup
• 3 Tbs. all-purpose flour
• 2 Tbs. bourbon; more to taste

Remove the neck and giblets from the turkey. Discard the liver (or use it for chopped liver). Simmer the turkey neck, heart, and gizzard in the stock or broth for half an hour to give it a meatier flavor; strain out the giblets before using the stock. Rinse the turkey inside and out and pat it dry.

Heat the oven to 350°F. Loosely stuff the front and back cavities of the turkey. Put the remaining stuffing in a buttered casserole dish, and cover with foil.

Put the turkey on a roasting rack in a heavy roasting pan, tuck the wings under the back of the turkey, and lay the bacon strips over the breast. Add 1 cup of stock and the remaining cider to the pan, as well as the remaining pears. Roast for about 3 hours, basting frequently and adding more stock if the pan gets dry. (If you use a large roasting pan, you’ll definitely need to add stock during roasting.)

During the last hour of roasting, baste the turkey with drippings and brush it with the maple syrup. During the last 45 minutes of roasting, put the casserole of extra stuffing in the oven to bake alongside the turkey, adding a little stock if it seems dry. The turkey is done when the juices run clear when the meat is pricked with a fork and the internal temperature of the thigh is 175°F, about 3-1/2 to 4 hours total.

Transfer the turkey to a platter; tent it with foil to keep warm. To make carving easier, remove the bacon first.

Pour the juices from the roasting pan into a heatproof 1-quart measuring cup, holding back the fruit. Let the juices sit for at least 10 minutes so the fat rises. Spoon off 4 Tbs. of the fat into the roasting pan; discard the remaining fat. Add enough stock to the juices to make 4 cups. Sprinkle the bottom of the pan with the flour and set over low heat. Whisk the flour and fat into a roux, scraping up the bits of dark drippings stuck to the pan. Cook over low heat for about 5 minutes, stirring constantly; don’t worry if the fruit gets a bit smashed—just whisk it along with the roux. Gradually whisk in the pan juices and stock; cook until the mixture thickens, whisking occasionally, about 5 minutes. Add the bourbon and season with salt and pepper. Taste and add more bourbon if you like.

Fresh Herb and Salt-Rubbed Roasted Turkey

A dry brine (an herb and salt rub applied directly to the turkey) creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make its skin super crisp when roasted. This recipe can be adapted to turkeys of all sizes—use 1/8 oz. of kosher salt per pound.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 2 Tbs. chopped fresh thyme
• 2 Tbs. chopped fresh sage
• 2 tsp. chopped fresh rosemary
• 1 Tbs. extra-virgin olive oil
• One 16-lb. turkey, preferably fresh (not kosher or self-basting)
• 2 oz. kosher salt (1/2 cup if using Diamond Crystal; 1/4 cup if using Morton)
• Herb Gravy for a Brined Turkey (optional)

Dry brine the turkey

Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.


Rub the herb mixture on the meat, under the skin. Pat the skin back into place.


Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.


Refrigerate the turkey, turning it over every day, for 3 days.


Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).

Roast the turkey

Position a rack in the bottom third of the oven and heat the oven to 425°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle. If making the gravy, do so while the turkey rests.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 2 slices white bread
• 1⁄2 cup whole milk
• 1-1⁄2 lbs. ground turkey
• 1 cup canned pumpkin
• 1 cup canned diced tomatoes, with juice
• 1⁄4 cup apricot nectar or orange or apple juice
• 2 Tbs. fresh-squeezed, strained lime juice
• 1⁄4 cup olive oil, divided
• 6 cups packed 1⁄2-inch-cubed peeled butternut squash
• 1-1⁄2 cups finely chopped red onions
• 2 Tbs. minced garlic
• 2 tsp. chili powder, divided
• 2 tsp. coarse salt, divided
• 10 grinds black pepper, divided
• 2 Tbs. tomato paste
• 2 Tbs. liquid from a can of chipotle chiles en adobo
• 2 Tbs. all-purpose flour
• One 15-oz. can white (cannellini) beans, drained and rinsed
• One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

• 1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
• 1⁄4 cup finely chopped fresh cilantro leaves
• 2 Tbs. fresh-squeezed, strained lime juice

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Pacific Northwestern Roast Turkey and Gravy

Piny juniper berries in a savory butter rub lend some West Coast flavor to this roast turkey, while they gravy gets its flavor and slightly chunky texture from a generous amount of fresh wild mushrooms. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
• 5 oz. (10 Tbs.) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 Tbs. crushed juniper berries

For the gravy

• 1 small yellow onion, quartered
• 2 medium stalks celery, halved crosswise
• 2 Tbs. olive oil
• 3 cups lower-salt chicken broth
• 2 cups dry white wine
• 1 lb. finely chopped trimmed maitake or oyster mushrooms (4 to 5 cups)
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• Kosher salt and freshly ground black pepper

Butter and salt the turkey

Tip:

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining.

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the parsley and juniper berries. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat.

Add the mushrooms and cook, stirring often, until browned and tender, about 8 minutes. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 5 cups, 8 to 16 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Roasted Turkey with Juniper-Ginger Butter & Pan Gravy

Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird.

For the juniper-ginger butter:

• 7 oz. (14 Tbs.) unsalted butter, softened
• 1/4 cup minced fresh ginger
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. minced shallots
• 1 Tbs. ground juniper 
• 1 Tbs. chopped fresh sage
• 1 Tbs. fresh thyme
• 2 tsp. minced garlic
• 2 tsp. chopped fresh rosemary

For the brined turkey:

• 2-1/2 lb.  kosher salt  (8-3/4 cups if you're using Diamond Crystal brand)
• 1-1/2 lb. (3 cups plus 3 Tbs.) granulated sugar
• 2/3 cup freshly ground black pepper
• 2-1/2 oz. fresh rosemary sprigs (about 2 large bunches), lightly crushed
• 2-1/2 oz. fresh thyme sprigs (about 2 large bunches), lightly crushed
• 14-lb. natural turkey (preferably fresh)

Tip:

Because different brands of kosher salt have different densities, be sure to measure by weight. For example, 2-1/2 lb. of Morton brand salt is only about 4-1/2 cups.

For the gravy:

• 1 cup lower-salt chicken broth
• 4 Tbs. unsalted butter
• 3 oz. (2/3 cup) all-purpose flour
• Kosher salt and freshly ground black pepper

At least one day ahead, make the butter

Mix the butter ingredients in a bowl. Refrigerate 4 Tbs. of the butter for the gravy and set the rest aside at room temperature for the turkey.

One day ahead, brine and prepare the turkey

In a plastic container or stockpot large enough to hold the turkey, mix all the brine ingredients (except the turkey) in 3 gallons of cold water, stirring until the salt and sugar are mostly dissolved. Discard the neck and the giblets and trim any excess skin or fat. Trim the tail, if desired. Rinse the turkey and submerge it in the brine for at least 4 hours and no more than 6 hours. If the turkey floats, weight it down with a couple of dinner plates.

Remove the turkey from the brine and pat dry with paper towels. Starting at the top of the breast, run your fingers between the breast and the skin to separate them, being careful not to rip the skin. Once you're halfway down the breast, turn the turkey around and work from the bottom of the breast until you have loosened the skin from the breast, thighs, and as far down the legs as you can reach. Rub the juniper butter under the skin, covering the breast and as much of the legs as possible. Tuck the wings behind the breast and truss the turkey with twine, securing the legs to the body. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, for at least 6 and up to 24 hours.

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 350°F. If any brine has dripped from the turkey into the roasting pan, pour it out. Then pour 2 cups of warm water into the bottom of the pan and cover the entire roasting pan with foil. Roast undisturbed for 2 hours; remove the pan from the oven and remove the foil. Roast the uncovered turkey until an instant-read thermometer inserted in the thickest part of both thighs reads 165°F, 45 minutes to 1 hour longer.

Move the turkey to a cutting board, tent with foil to keep warm, and let rest for about 30 minutes.

Make the gravy

Strain the turkey drippings into a fat separator cup (or another clear, heatproof container). Let sit until the fat rises to the top and then separate exactly 2 cups of the turkey juice from the fat—don't use more than that or the gravy will be too salty. Combine the 2 cups juice with the chicken broth and enough water to make 4-1/2 cups liquid.

In a medium saucepan, melt the reserved juniper-ginger butter and the unsalted butter over medium-high heat until foaming. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 2 to 3 minutes. Gradually whisk in the liquid, bring just to a boil, and reduce to a simmer. Whisking frequently, continue to cook about 5 minutes longer to meld the flavors. Season to taste with salt and pepper.

Turkey & Sweet Potato Hash

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) sweet potatoes (1 medium potato)
• 1 cup leftover turkey broth or low-salt chicken broth
• 2 Tbs. unsalted butter
• 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
• 1 heaping Tbs. chopped fresh parsley
• 1 Tbs. maple syrup
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. freshly ground black pepper; more to taste
• A few dashes Tabasco or other hot sauce; more to taste
• Kosher salt

Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.

When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.

Maple-Bacon Glazed Turkey with Wild Rice & Cornbread Stuffing & Bourbon Gravy

Before roasting the turkey, we lay a few bacon strips on the breast, which keeps the meat moist and adds an edge of smoke. Cider and diced pears cook down in the roasting pan to lend a sweet, spicy note to the gravy.

• One 12- to 13-lb. turkey, preferably fresh, defrosted if frozen
• 4 to 6 cups homemade or low-salt turkey stock or chicken broth; more if needed
• 1 recipe Wild Rice & Cornbread Stuffing
• 1/2 cup reserved apple or pear cider from the stuffing
• 2 ripe pears, peeled, cored, and diced
• 6 strips good-quality bacon
• 1/2 cup real maple syrup
• 3 Tbs. all-purpose flour
• 2 Tbs. bourbon; more to taste

Remove the neck and giblets from the turkey. Discard the liver (or use it for chopped liver). Simmer the turkey neck, heart, and gizzard in the stock or broth for half an hour to give it a meatier flavor; strain out the giblets before using the stock. Rinse the turkey inside and out and pat it dry.

Heat the oven to 350°F. Loosely stuff the front and back cavities of the turkey. Put the remaining stuffing in a buttered casserole dish, and cover with foil.

Put the turkey on a roasting rack in a heavy roasting pan, tuck the wings under the back of the turkey, and lay the bacon strips over the breast. Add 1 cup of stock and the remaining cider to the pan, as well as the remaining pears. Roast for about 3 hours, basting frequently and adding more stock if the pan gets dry. (If you use a large roasting pan, you’ll definitely need to add stock during roasting.)

During the last hour of roasting, baste the turkey with drippings and brush it with the maple syrup. During the last 45 minutes of roasting, put the casserole of extra stuffing in the oven to bake alongside the turkey, adding a little stock if it seems dry. The turkey is done when the juices run clear when the meat is pricked with a fork and the internal temperature of the thigh is 175°F, about 3-1/2 to 4 hours total.

Transfer the turkey to a platter; tent it with foil to keep warm. To make carving easier, remove the bacon first.

Pour the juices from the roasting pan into a heatproof 1-quart measuring cup, holding back the fruit. Let the juices sit for at least 10 minutes so the fat rises. Spoon off 4 Tbs. of the fat into the roasting pan; discard the remaining fat. Add enough stock to the juices to make 4 cups. Sprinkle the bottom of the pan with the flour and set over low heat. Whisk the flour and fat into a roux, scraping up the bits of dark drippings stuck to the pan. Cook over low heat for about 5 minutes, stirring constantly; don’t worry if the fruit gets a bit smashed—just whisk it along with the roux. Gradually whisk in the pan juices and stock; cook until the mixture thickens, whisking occasionally, about 5 minutes. Add the bourbon and season with salt and pepper. Taste and add more bourbon if you like.