23 Thanksgiving Turkey Recipes for Every Kind of Gathering

Whole roasted birds, spatchcocked showstoppers, braised legs, breasts for smaller gatherings, and more ways to put turkey at the center of the table.Glazed and Lacquered Roast TurkeyPhoto by Christopher TestaniPicking a Thanksgiving turkey recipe is not very different from dating. Hear us out: There are plenty of great options, but you have to find the one that fits your life. How big is your gathering? How big is your oven? Should you even use the oven? Or is the grill calling your name? Maybe you're ready to venture away from your usual type. Or maybe you’re looking for something dependable, just this once.If you want us to make the decision for you, start with our go-to Thanksgiving turkey: a whole bird dry-brined for juicy meat, slathered with butter, and finished with a tangy honey glaze for crispy, deeply browned skin. It’s the turkey we return to year after year.But there's more than one way to put turkey on the Thanksgiving table. Spatchcocking means faster, more even cooking and plenty of crispy skin; turkey breast makes sense for a smaller gathering; braised legs put dark meat front and center; and a grilled or smoked turkey frees up precious oven space. Below, you’ll find 23 Thanksgiving turkey recipes for whatever kind of holiday you're hosting.Whole roasted turkeysGrilled and smoked turkeysSpatchcocked and broken-down turkeysTurkey breastsTurkey legsEverything you need to know about turkeyDry-brined for juicy meat and glazed for crispy skin, this Thanksgiving turkey delivers.Everything you need to know about turkey roasting times, plus tips to optimize the outcome.Ensure everyone gets their fill with these tips for securing the right size bird for your holiday gathering.Watch two professional butchers as they share their best tips on turkey carving, from post-oven rest to festive presentation.Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiDry-Brined Turkey With Tangy Honey GlazeIf you want one classic Thanksgiving turkey recipe, make it this one. A dry brine seasons the meat and helps it stay juicy, while roasting the bird on a wire rack set inside a rimmed baking sheet promotes deep browning all over. A tangy honey glaze takes care of the crispy, burnished finish.Christopher TestaniGlazed and Lacquered Roast TurkeyGot Norman Rockwell aspirations for your Thanksgiving table? Soy sauce in the glaze helps create a glossy mahogany skin while adding plenty of savory flavor beneath the shine.Michael Graydon and Nikole Herriott, Styling by Sue LiClassic Brined and Roasted TurkeyPrefer a wet brine? This BA archive classic from Alton Brown produces a supremely moist roasted bird—and you can brine it in a cooler to preserve precious refrigerator real estate.Photo by Peden + MunkA Simple Roast TurkeyTurkey doesn't have to be a project. This no-fuss bird relies on salt, pepper, onion, butter, and a long roast, making it a solid choice for first-time Thanksgiving hosts—or anyone who doesn't want to overthink dinner.Alex LauEasy Roast Turkey With No-Roux GravyConfident about roasting turkey but nervous about making gravy? This recipe takes care of both. The pan-dripping gravy skips the traditional roux, taking one more Thanksgiving variable off your plate.Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie LengSheet-Pan Turkey and GravyNo roasting pan? No problem. A rimmed baking sheet and wire rack are all you need for this centerpiece-worthy bird—and both pieces of equipment will earn their keep long after Thanksgiving.Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarcoTadka Turkey and GravyGhee helps crisp the skin on this maximalist centerpiece, served with a tadka gravy (flavored with cumin, fennel, curry leaves, mustard seeds, and Kashmiri chile) and punchy fresh herb chutney. It’s a Thanksgiving turkey with plenty of personality.PavochonPuerto Rican pavochon borrows the garlicky, deeply seasoned spirit of lechón and applies it to turkey. Achiote paste, made from annatto seeds, gives the roast its earthy flavor and signature brick-red hue.Tandoori TurkeyYogurt, citrus, garlic, ginger, and warming spices do double duty here, flavoring the turkey while helping it stay tender and succulent.Chile-Rubbed TurkeyGuajillo, ancho, and chiles de árbol form the backbone of the brick-red chile paste rubbed all over this bird. And if there are leftovers, shred them for tacos.Grilled Vinegar Turkey With Chiles and RosemaryTake the turkey outside, and not only will you get a bird with smoky char from the grill, you’ll also free up the oven for stuffing, sweet potatoes, and pie. Plus, this one cooks faster than a conventionally roasted turkey.Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Beth PakradooniSmoked Turkey With Spicy BBQ RubNo smoker required: This spicy, smoky bird cooks right on the grill (gas or charcoal). Hickory wood chips impart a deep smoky flavor; for a milder smoke, use apple wood.Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen KaminskiExpertly Spiced and Glazed Roast TurkeyBreaking down the bird before roasting means the breast and legs can cook at their own pace—and every piece gets maximum exposure to the spice rub and glaze. Nervous about butchering a whole turkey? Ask your butcher to do the honors.Joe joined the Bon Appétit team in 2022 after climbing the editorial ranks for a few years at Condé Nast’s other food publication, Epicurious. As the senior SEO editor, he works to make sure Google loves all of BA’s cooking stories just as much as you do. Look for his ... Read More