Poultry

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.

If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

You'll be shocked at how easily the wonderfully fragrant and rich sauce for this simple weeknight dish comes together.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

Charred scallions add smoky depth to the creamy, double-acid (lemon and rice vinegar) dressing that pulls this salad of store-bought chicken, Bibb lettuce, avocados, and radishes together.

Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.

What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.

Use this recipe to make French Chicken Tarragon.

Braise chicken legs in a golden, aromatic coconut broth, then toss rice noodles with the warmly spiced braising liquid to serve.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.