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  Learn how to make turkey gravy from pan drippings from your perfectly roasted Thanksgiving turkey.

Behold, your latest favorite turkey, whether on your Thanksgiving table or your Super Bowl bash or your next backyard barbecue.

This is the real deal: a proper, old-fashioned roast turkey. Simple, straightforward, unfussy, with crisp skin and tender, juicy meat. Talk about a reason to give thanks.

Turkey legs are slowly braised in a spice-infused stock to become more seductive than you'd ever imagined. Not your grandma's Thanksgiving now, is it?!

Everyone needs a classic, foolproof, go-to turkey gravy recipe. This is it. And all it takes is pan juices or drippings from your turkey, stock, butter, and flour. And a lot less time and effort than you'd imagine.

The number one complaint of folks who don't like turkey burgers is dryness. Number two is blandness. This recipe is neither.

The surest way we know to guarantee moist turkey? Brine it. Preferably with this boozy brandy-infused brine. (Hiccup.)

So crazily satisfying you may just find yourself making Thanksgiving dinner more than once a year.

Even better than the ones at the Renaissance fair that you walk around gnawing off the bone. All it takes is a simple brine and a little patience.

"These hit the flavor spot." "Delicious." "I’ll make these again." That's what folks are saying about this recipe.

This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.

It's not just about how lovely a turkey imbued with smoke would be. It's also about how lovely more space in the oven on Thanksgiving would be.

If ever there was an unabashedly, unapologetically girlie burger, this is it. Still, we’ve seen guys polish them off without complaint.

Wondering what tell-tale signs to look for before you yank the hen from the oven? Our Never Cook Naked Columnists have answers.

Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird...minus the traditional hand-wringing.

This turkey meatloaf is not the dry, crumbly meatloaf of your childhood. Thanks to an immodest amount of barbecue sauce, this pleasing rendition turns out moist and lovely and craveable.

This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.

The operative word in this turkey recipe is simple. Although that word doesn't convey how crisp-skinned, monstrously moist, sigh-inducingly tender, and really quite quick this turkey also is.

This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.

A riff on the classic sausage and broccoli rabe pairing, this mixes it up with a little more healthfulness and the intriguing shape of cavatelli (though to be honest, any pasta will do).