Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.

Using miso on the turkey is a great way to get wonderfully moist meat—always a challenge at Thanksgiving.

Food editor Lillian Chou blended toasted chiles with spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy.

This is the best turkey most of us have ever tasted. The truffle butter moistens the turkey’s meat and crisps its skin during a high-heat roast.

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation.

If you're sharing Thanksgiving with a smaller group, we highly recommend a turkey breast. You'll still end up with plenty of leftovers for what many consider the best perk of the Thanksgiving holiday: the...