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Miso-Rubbed Turkey with Turkey Gravy

Using miso on the turkey is a great way to get wonderfully moist meat—always a challenge at Thanksgiving.
November 2005
Keywords
lillian chou,
thanksgiving,
winter holidays,
poultry,
asian
recipes

Polenta and Sausage Stuffing

This stuffing uses polenta two ways— half of it is left creamy, while the other half gets browned, for a nice contrast of texture.
November 2005
Keywords
thanksgiving,
fall,
cheese,
polenta,
alexis touchet
recipes

Cranberry Ice Cream

Sweet and tart, this robust fruit ice cream is a perfect finish for any holiday feast.
November 2005
Keywords
ice cream,
dessert,
fruit,
cranberry,
thanksgiving
magazine

Expert Advice: Let’s Talk Turkey

Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection?
Kemp M. Minifie
November 2005
Keywords
kemp m. minifie,
thanksgiving,
poultry,
cooking + technique
recipes

Sweet-Potato Pie with Gingersnap Pecan Crust

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers.
November 2005
Keywords
alexis touchet,
pie,
thanksgiving,
sweet potato,
pastry
recipes

Turkey Soup

A few fresh vegetables and a leftover turkey is all you’ll need to create this phenomenal soup—perfect for cold nights and holiday nostalgia.
November 2005
Keywords
kemp m. minifie,
poultry,
soup,
thanksgiving,
web-exclusive recipes
recipes

Grilled Whole Turkey

This is best done on a large gas grill fitted with a thermometer—it’s more labor-intensive to keep a charcoal grill at a constant high heat.
November 2005
Keywords
kemp m. minifie,
thanksgiving,
poultry,
web-exclusive recipes,
grilling
magazine

Expert Advice: Gravy

Rich flavor and deep color begin with turkey stock made days, or even months, ahead.
November 2004
Keywords
poultry,
cooking + technique,
thanksgiving
recipes

Roasted Vegetable Stock

November 2004
Keywords
thanksgiving,
vegetarian,
melissa roberts,
soup
recipes

Turkey Giblet Stock

November 2004
Keywords
thanksgiving,
poultry,
soup,
ruth cousineau