Baked & Roasted Turkey Recipes

A medley of fresh herbs and vegetables flavors the turkey while adding minimal carbs, calories, and fat in this recipe.

Here's the best roast turkey recipe for your holiday festivities. To make the gravy, use instant flour (aka Wondra), which is flour that has been steam-treated then dried. You can use it straight from its package to thicken gravy for your Thanksgiving turkey without making a slurry, as you would have to with regular flour, to get lump-free results every time.

Why not add a little bit of island flair to your next holiday meal? This basic herb-rubbed turkey recipe is brushed with a sweet orange and sage sauce and served with a Jamaican jerk seasoned sweet potato stuffing. Your guests may just request a side of reggae music!

These turkey tenderloins are sliced and stuffed with a delicious herb mixture, wrapped in bacon, browned in a skillet and then roasted in the oven. Don't forget to drizzle some pan juices on each serving!

Fennel has sweet flavor notes that pair vibrantly with tart lemon in this juicy Thanksgiving turkey recipe. A rub of herbs mixed with olive oil and lemon juice infuses the meat with flavor without all of the space needed to soak the turkey in a liquid brine. Making the giblet gravy in a large saucepan rather than in the unwieldy turkey roasting pan is way easier to manage on the stovetop--plus it frees up a burner.

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available--they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches. Make it a meal: Nutty-tasting bulgur is delicious with this.

This Ethiopian-spice-rubbed turkey recipe has just the right amount of curry-like seasoning to make it exciting but still at home on a Thanksgiving table. There's enough au jus left in the roasting pan for any traditionalists to drizzle over their turkey; use the citrus aioli for dipping or for turkey sandwiches the next day.

When José Andrés commandeered an army of chefs and other kitchen pros to make Thanksgiving dinner for 40,000 in Puerto Rico after Hurricane Maria, they served roasted brined turkey breasts. We've adapted the recipe used in Puerto Rico for this roast turkey and gravy.

Here we fill a boned turkey breast with roasted plum tomatoes, fresh breadcrumbs and prosciutto then bake it for a pretty dish for entertaining. A creamy basil sauce is the perfect counterpoint. Boning a whole turkey breast is not difficult, but if you are daunted by the prospect, ask the butcher to bone it for you.

In this delicious brined turkey recipe, the turkey marinates in a cider brine before roasting to ensure moist, flavorful meat. Plan on about 1 pound of turkey per person when buying your bird.

This gorgeous herb-rubbed turkey--complete with luscious gravy--is the quintessential holiday centerpiece. It is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.

Plan ahead to make this succulent turkey recipe--brining the turkey for 12 to 18 hours before roasting makes the meat super-juicy and flavorful. The gravy, made silky-smooth in a blender (no lumps!), is thickened with potatoes instead of cornstarch or flour.

The New Mexico state question is “Red or Green?”—that is, which color chile do you like? Chef Jonathan Perno, considered a key interpreter of New Mexican cuisine, tempers the red chile sauce with orange juice to glaze the bird. He calls for a spatchcocked or butterflied turkey, which cooks more quickly and evenly. Ask your butcher to do it for you to save time.

Bay leaves in the dry rub and fresh sage guarantee that this easy turkey recipe has tons of flavor. Leaving the turkey uncovered in the fridge creates the crispiest skin. Look for a heritage, organic or natural turkey, which won't contain the sodium solution that's pumped into most conventional turkeys.

During the autumn season in Italy, turkey is often deliciously paired with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World, and once domesticated, returned there to breed as the classic festive bird. It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.

This roast turkey recipe is flavored with sage and served with gravy made extra-tasty with the lemony pan drippings from the turkey and bay leaves in the giblet stock. The salt rub in this recipe acts as a “dry brine,” plumping and seasoning the meat for moist, juicy, flavorful turkey.

A rub made of herbs, lemon zest, and garlic infuses every bite of this juicy bird. It's accompanied by a rich homemade gravy made from pan drippings and a touch of cream.

A glaze of bourbon and mustard is sweetened with brown sugar and is rubbed under and brushed over the turkey skin to infuse the roasting meat with a subtle richness.

This elegant entrée is a refreshing change of pace from heavier holiday foods. Serve it on a cool bed of fresh salad greens.