Turkey

Love turkey but don’t want to cook a whole bird this Thanksgiving? These crispy fried turkey wings don’t require a turkey fryer and are ideal for a small gathering.

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

With the texture of duck confit and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork.

This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.

This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.

This zesty dish sits between a stew and a soup and is flavored with garlic, cumin, chile flakes, and tons of fresh herbs. Serve it with rice or crusty bread for a hearty, comforting dinner.

Who needs beef? When you combine chicken with shredded veggies and a tangy Greek yogurt sauce, you get a burger as thick and juicy as any other.

You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. 

Herby turkey meatballs get flavored with pistachios, tangy pomegranate, and grape molasses. Serve the meatballs as wraps with lavash and crisp lettuce.

These turkey burgers are my nod to the Mediterranean, packed with fresh herbs, lemon, and red onion.

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect.

Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.