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magazine roast heritage turkey with cider gravy
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This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.
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A cheesecloth soaked in butter saves you some of the hassle of constant basting, and a cranberry rope adds a colorful, make-ahead garnish to the final presentation.
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Brine a turkey breast to add flavor and moistness. Pick up some local apple cider to make a flavorful gravy to serve with the turkey.
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Glutinous rice flour, also known as mochiko or sweet rice flour, makes an excellent gluten-free gravy for Thanksgiving or any holiday feast. Like wheat flour, mochiko can be toasted in fat to create a roux, which lends the finished gravy robust flavor that other starches, like cornstarch, just can’t match. This gravy also has a silky texture and great body like any gravy should. Here miso and apple cider vinegar extend the flavor, making it both brighter and more savory. Start by adding half the!…
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This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.
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This Thanksgiving centerpiece from Gourmet brings together two beloved holiday mains: ham and roast turkey.
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It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
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Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.
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This Thanksgiving essential can be whipped together while the turkey rests.
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You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
Articles
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Culture
The editor of a food magazine can't get on board with Thanksgiving turkey.
Adam Rapoport
Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
Cooking
Whether you've got 20 minutes or two days.
Antara Sinha
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Culture
Send your Thanksgiving turkey on a delicious round-trip flight to Asia with our November cover recipe, then send the photos to us
Rachel Sanders
Videos
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Produced by Bon Appétit with Campbell's® | Join Chris Morocco as he makes Turkey Katsu. Crunchy, thinly-pounded turkey cutlets and a savory, curry gravy are exactly what we'll be reaching for at the holiday dinner table. Because, Katsu.
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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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Things got a little steamy in the kitchen when we filmed the how-to video for our Porchetta-Style Roast Turkey.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe.
Get the recipe: Maple-Butter-Glazed Turkey
Get the recipe: Maple-Butter-Glazed Turkey
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Get ready for a Thanksgiving game changer. Spatchcocking, or removing the backbone, is the secret to making the best turkey you've ever had–in half the time. Most butchers will do this for you. Cooking for a crowd? Roast two 12-14 pounders, anything larger will take longer. Get the recipe: http://light-body.today/recipe/spatchcocked-turkey-with-anise-and-orange%3Cbr%3E%3Cbr%3EGet the Recipe: Spatchcock Turkey With Anise and Orange
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You want your gravy thick and delicious. Here's how to get it done.