Over 30 Thanksgiving Recipes You Can Trust
Welcome to the motherlode
Here we are, about a week away from Thanksgiving, and we’re here to help you in the home stretch. Below, we have a robust collection of dishes you may want to consider cooking for Thanksgiving dinner: Is it a radical rethinking of the holiday menu? No. Could you cook a different Thanksgiving meal every year for the next five years using only the recipes listed here? Absolutely.
A few words of advice regarding whether you should brine your turkey: It can be a bit of a hassle, but brining is worth it for more flavor and a juicier bird. That said, a large turkey requires a container big enough to handle the task and a lot of fridge real estate.
The dry-brine is easier than a wet-brine, for sure. Liberally sprinkle both sides of meat with kosher or sea salt and rub it in. (Adding a few herbs or some minced garlic at the same time never hurts.) Cover loosely with foil or parchment paper and let it rest on a rimmed baking sheet for up to an hour at room temperature, or in the refrigerator, covered, for up to 24 hours. Then rinse the meat well, dry, and proceed with the recipe, omitting additional salt until you taste before serving.
Aside from turkey, we’ve added a few plant-based options that we love for the main course, which include Autumn Millet Bake and an Autumn Galette with Brussels Sprouts and Chestnut Cream.
As for sides, we’d recommend pairing every starchy side with a vegetable one: Better yet, plan a menu with an eye for color as well as texture, so it’s not too much mush-on-mush.
To access the full recipes, members can just click on the titles. Don't forget about Friday, November 19 from 1 to 3 p.m. EST, when we'll have our discussion about the holiday. Bring us your questions and comments: We'd love to help quell your turkey anxiety, recommend our favorite sides, and hear about your alternative feasts (one of our friends is having an afternoon pizza fest instead of turkey)!
MEAT- AND PLANT-BASED TURKEY ALTERNATIVES
Perfect Roast Beef
Leg Of Lamb with Moroccan Spices
Pork Tenderloin Simmered in Peanut Sauce
Autumn Millet Bake
Autumn Galette with Brussels Sprouts and Chestnut Cream