Bon appetit thanksgiving

Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash…

These Glazed Shallots Are Thanksgiving's Sleeper Hit Recipe | Bon Appetit

There's a reason we named this one of our best recipes.

42 Thanksgiving Appetizer & Dip Recipes That Won't Spoil Your Appetite | Bon Appetit

The most perfect buttery herbed mashed potatoes. Made simply with cream, fresh herbs, a little garlic, and a good amount of butter. Each bite is perfect and so delicious. The secrets? Crème fraîche for creaminess, and herbed brown butter for incredible flavor. The best part is that you can make these mashed potatoes ahead of time for easy entertaining!

Everything you want from a Thanksgiving stuffing, with just enough heat to keep you coming back for more.

A sprinkle of chocolate chips and a splash of bourbon turn up the volume on classic pecan pie.

If you're going to make one Thanksgiving turkey this year (if any at all), please let it be this one. Yes, this recipe involves breaking down the bird into parts before roasting, which means removing the legs and wings and part of the backbone so the turkey can lie mostly flat on a large rimmed baking sheet. This method may sound tedious—we promise it’s easy to do following our step-by-step, or you can ask your butcher to do it—but it has many benefits.

This stovetop green bean and mushroom recipe is perfect for when you want green bean casserole, but have absolutely no space left in the oven.

These Roasted Carrots with Candied Pecans and Goat Cheese are delicious! They make the perfect side dish for the fall and holiday season!