Turkey 3 Ways

This holiday season, choose one of our favorite ways to prepare your holiday turkey from roasted whole to fried pieces.


With a basic ratio, making a gravy from roasted turkey drippings or broth is incredibly simple. Our perfect gravy uses 1 tablespoon of flour per cup of liquid (drippings or broth). To make gravy, measure desired amount of liquid and calculate amount of flour. In a saucepan, whisk together half of liquid and all flour; cook, whisking constantly, over medium-high heat for 3 minutes. Whisk in remaining liquid until smooth. Cook, whisking occasionally, until thickened, about 5 minutes. Salt to taste. Starting with 2 cups liquid will yield about 1½ cups finished gravy.



Using a roasting bag is a simple, foolproof way to create a tender and oh-so-juicy turkey. Since the turkey is roasted inside the bag, all of the drippings and some steam is trapped inside as it cooks, helping ensure the meat doesn’t dry out. The bags can typically be found in grocery stores or online during the holiday season.


Cooking individual pieces on a sheet pan is our go-to method for delicious and easy turkey during the holidays. With a shorter bake time, cooking doesn’t have to take all day.


There’s no need to hassle with the equipment or safety hazards of frying a whole turkey. By using pieces—any of your favorite cuts— and treating them like fried chicken, you can enjoy the crispy results with ease of mind and execution.


Bourbon-Peach Glazed Roasted Turkey

A sticky glaze made on the stovetop from peach preserves takes this incredibly juicy turkey to new heights. If you’re not in the mood for peaches, almost any fruit jam can be substituted.


Mayo-Herb Turkey Breasts

Instead of butter, a thin coating of seasoned mayo is brushed onto the turkey, infusing the meat with flavor and keeping it juicy If you don’t love mayo, don’t worry. The finished turkey doesn’t carry the spread’s taste—it’s just herby and delicious.


Sweet Tea-Brined Fried Turkey

Letting the turkey sit before frying allows time for the coating to set and brings the temperature of the turkey up, which aids in the frying process.


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