8 Super Tasty Thanksgiving Recipes (2024)

If you love to eat turkey sandwiches days after Thanksgiving has passed, this is the recipe for you. It contains 12 servings of tender turkey, plus plenty of herb-filled stuffing and a savory, slimmed down gravy.

PREP TIME 30 minutes
TOTAL TIME 5 hours 45 minutes
SERVES 12 + turkey leftovers

12–14 lb whole turkey, fresh or frozen and thawed
4 Tbsp olive oil
8 c chopped onions (about 3 lg)
1 c chopped celery (about 3 lg ribs)
2 1/2 tsp poultry seasoning
2 c dry white wine
7 1/2 c reduced-sodium chicken broth
1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted
3/4 c chopped fresh flat-leaf parsley
1/4 c unsalted butter, melted
1/4 c all-purpose flour

1. Remove turkey from refrigerator 1 hour before roasting. Remove neck and giblets (discarding liver) and reserve for poultry stock. Rinse turkey and pat dry. Transfer breast side up to rack set in heavy roasting pan.

2. Heat 1 Tbsp of the oil in large saucepan over medium heat and brown neck and giblets until golden, 4 minutes. Add 1 cup of the onions, 1/4 cup of the celery, and 1/2 tsp of the poultry seasoning. Cook 5 minutes. Add 1 cup of the wine and reduce by half. Pour in 7 cups of the broth and bring to a boil. Simmer until reduced to 5 cups, about 1 hour. Strain through sieve set over another saucepan and keep poultry stock warm.

3. Heat 1 Tbsp of the remaining oil in large pot over medium heat. Add 6 cups of the remaining onions and remaining 3/4 cup celery and 2 tsp poultry seasoning. Cook about 4 minutes. Add 2 cups of the reserved poultry stock and bring to a simmer. Remove pan from heat and stir in bread, parsley, and butter, tossing to combine well. Season and let cool.

4. Set oven rack to lowest position. Heat oven to 425°F. Season turkey inside and out. Fill cavity with 5 cups of the stuffing and neck with 1 cup. Pull skin over opening and secure with wooden picks. Using kitchen string, tie drumsticks together and tuck wing tips under body. Spoon remaining stuffing into oiled 1 1/2 qt baking dish and drizzle with remaining 1/2 cup broth. Cover with foil and chill.

5. Coat turkey with olive oil spray. Pour 1 cup of the remaining poultry stock in bottom of pan and roast turkey 30 minutes. Reduce heat to 350°F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165°F, 2 1/2 to 3 hours longer. Transfer to cutting board. Tent with foil and let stand 30 minutes before carving.

Bake stuffing in dish, covered, 20 minutes. Uncover and bake until golden, about 20 minutes longer.

6. Pour turkey juices into fat separator and let stand 10 minutes. Spoon off and discard fat that rises. Meanwhile, heat remaining 2 Tbsp oil and 1 cup onions in roasting pan and cook 3 minutes. Sprinkle flour over top and cook, whisking constantly, 2 minutes. While whisking, add remaining 1 cup wine, scraping up brown bits, and cook until reduced by half, about 2 minutes. Add 1 1/2 cups reserved pan juices and remaining 2 cups poultry stock and bring to a boil. Simmer 30 minutes, stirring occasionally, until thickened and reduced to 3 cups. Cover and keep warm.

7. Carve turkey. Serve with stuffing and gravy.

NUTRITION (per serving; about 5 oz turkey without skin, 1 scant cup stuffing, and 1/4 cup gravy): 504 cal, 49 g pro, 33 g carb, 3 g fiber, 15 g fat, 5 g sat fat, 706 mg sodium

If you’re looking for a lighter take on the traditional turkey, roast this white meat only bird. Oranges and lemons add a fresh aroma and citrusy flavor to make a moist piece of meat.

PREP TIME 15 minutes
TOTAL TIME 2 hours
SERVES 8

1 whole bone-in turkey breast (about 5 lb)
1 lemon, sliced
1 sm navel orange, sliced
10 leaves fresh sage
3 c reduced-sodium chicken broth
2 Tbsp olive oil
2 Tbsp all-purpose flour
1 Tbsp unsalted butter

1. Heat oven to 425°F with rack in center position. Rinse turkey and pat dry. Separate skin from breast meat with fingers, starting at rounder end of breast. Slide 2 slices each of lemon and orange and 5 sage leaves on each side of breast between skin and meat.

2. Place turkey on oiled rack in roasting pan. Put remaining citrus slices in bottom of pan. Add 1 cup broth. Coat breast with olive oil spray and season. Roast 30 minutes. Reduce heat to 375°F and roast until meat thermometer inserted into thickest part (without touching bone) registers 165°F, about 45 minutes longer. Transfer to cutting board and tent with foil.

3. Strain turkey juices in sieve set over fat separator and let stand. Discard fat. Add enough broth to juices to get 2 1/2 cups. Heat oil in saucepan over medium heat. Add flour, whisking, and cook 2 minutes. Slowly add broth mixture, whisking until smooth. Bring to a boil. Simmer until reduced to 2 cups, 15 minutes. Remove from heat and swirl in butter until melted. Season.

4. Slice turkey and serve with pan juices.

NUTRITION (per serving; about 5 oz turkey with skin and 1/4 cup gravy): 371 cal, 60 g pro, 3 g carb, 0 g fiber, 11.5 g fat, 3 g sat fat, 327 mg sodium

Stressed about prepping the turkey in time? This superquick recipe can be made in 15 minutes and stored in the fridge overnight. Roast it for an hour and you’ve got a fruit-filled turkey that’s to die for! (Try pairing your perfect turkey with one of these healthier Thanksgiving recipes.)

PREP TIME 15 minutes
TOTAL TIME 1 1/2 hours
SERVINGS 12

2 Tbsp olive oil
2 med onions, chopped (3 c)
2 Tbsp chopped fresh rosemary
1 Tbsp minced garlic
1 c dried cranberries (5 oz)
1/2 c dry white wine
1/2 lb prepared cornbread, cut into cubes (3 c) and toasted
2 boneless, skinless turkey breast halves (2 1/4 lb each), butterflied and pounded to 12" (about 1/2" thick)
2 Tbsp all-purpose flour
2 Tbsp Dijon mustard
2 c apple cider
1 c reduced-sodium chicken broth

1. Heat 1 Tbsp of the oil in nonstick skillet over medium heat. Add onions, rosemary, and garlic and cook, stirring, about 6 minutes. Add cranberries and wine and simmer until reduced by half, about 3 minutes. Transfer to bowl and toss with cornbread. Chill stuffing until completely cool.

2. Heat oven to 400°F with rack in center position. Lay 1 turkey breast out flat, with a long side facing you. Spoon half of stuffing evenly down the long side, 1/2" from edge. Roll up breast over stuffing to form a log. Tie in 1" increments with kitchen string. Put seam side down on oiled rimmed baking sheet. Repeat with other breast and remaining stuffing. Season with sea salt and pepper.

3. Roast turkey 30 minutes. Reduce heat to 375°F and continue to roast until meat thermometer inserted 2" into center registers 165°F, about 25 minutes longer. Transfer to cutting board, tent with foil, and let stand 15 minutes before slicing.

4. Transfer any juices from baking sheet to saucepan. Add remaining 1 Tbsp oil and heat over medium heat. Sprinkle flour over top, whisking constantly, and cook 2 minutes. Whisk together mustard and 1/2 cup of the cider and add to pan with remaining 1 1/2 cups cider, whisking until smooth. Whisk in broth and bring to a boil. Simmer gravy, whisking occasionally, until thickened and reduced to 2 1/2 cups, about 5 minutes. Season to taste.

5. Cut each roulade into 18 slices, arrange on a platter, and drizzle with some of the gravy.

NUTRITION (per serving; 3 slices roulade and a generous 3 Tbsp gravy): 328 cal, 42 g pro, 25 g carb, 2 g fiber, 4.5 g fat, 1 g sat fat, 302 mg sodium

Determined to make your juiciest bird yet? Brining your turkey will ensure a moist and tender bird every time. The addition of honey and thyme create a natural sweetness that will have you licking your fingers.

PREP TIME 10 minutes
TOTAL TIME 2 hours 30 minutes + brining time
SERVES 12 + turkey leftovers

1/2 c kosher salt
1/2 c honey
1/2 c pickling spice
1 lg onion, sliced
1 whole bone-in turkey breast (about 5 lb)
2 bone-in turkey legs with thighs (about 5 lb)
4 sprigs fresh thyme
4 c reduced-sodium chicken broth
2 Tbsp olive oil
3 Tbsp all-purpose flour

1. Bring 4 cups water and salt, honey, pickling spice, and onion to a boil. Simmer 10 minutes. Pour into 6 to 8 qt stockpot. Add 8 cups cold water with ice. Let brine cool completely.

2. Rinse turkey breast and legs and add to cooled brine in pot. Chill, covered, at least 12 hours or overnight.

3. Heat oven to 425°F. Remove turkey from brine (discarding brine) and pat dry. Set breast skin side up on oiled rack in roasting pan. Coat with olive oil spray and top with half of the thyme. Pour 1 cup of the broth in bottom of pan. Repeat with legs, olive oil spray, thyme, and broth in another roasting pan with rack. Roast in upper and lower thirds of oven 30 minutes. Reduce oven to 400°F and roast until meat thermometer inserted into thickest part (without touching bone) registers 165°F, about 1 hour longer. Transfer turkey to cutting board and tent with foil.

4. Pour turkey juices into fat separator (remove thyme sprigs) and let stand 10 minutes. Spoon off and discard fat that rises. Add enough broth to pan juices to measure 3 cups. Meanwhile, heat oil in saucepan over medium heat. Sprinkle flour over top and cook, whisking constantly, 2 minutes. Gradually add pan juice mixture, whisking until smooth. Simmer, whisking occasionally, until thickened and reduced to 2 1/2 cups, about 15 minutes. Cover and keep warm.

5. Slice meat from turkey breast and thighs and arrange with drumsticks on a large platter. Serve with gravy on the side.

NUTRITION(per serving; about 5 oz turkey with skin and a generous 3 Tbsp gravy) 325 cal, 55 g pro, 2 g carb, 0 g fiber, 9.5 g fat, 2.5 g sat fat, 375 mg sodium

Sweet potatoes are an excellent source of disease-preventing vitamin A, but can often get drowned in unhealthy add-ins. We used citrus to play up the natural sweetness of these fiber-rich potatoes, so you can skip the marshmallows and added sugar.

DO AHEAD: Prepare recipe through step 2, and chill the mashed sweet potatoes up to 2 days in advance.

PREP TIME 15 minutes
TOTAL TIME 1 1/2 hours
SERVINGS 8

3 lb sweet potatoes
2 Tbsp unsalted butter, melted
1 1/2 tsp finely grated orange zest
2 Tbsp lemon juice
2 Tbsp orange juice
1 Tbsp minced garlic
1/2 tsp allspice
1/2 c whole wheat bread crumbs
1/3 c pecan halves, coarsely chopped
1/4 c chopped scallion greens
2 Tbsp finely grated Parmesan

1. Heat oven to 400°F with rack in center position. Prick potatoes several times with fork and wrap each in foil.

2. Roast potatoes until very tender, about 45 minutes. Carefully unwrap foil and halve potatoes. Scoop flesh into bowl. Mash potatoes with butter, zest, juices, garlic, allspice, and sea salt to taste.

3. Toss together bread crumbs, pecans, scallions, and Parmesan in bowl.

4. Reduce heat to 375°F and grease 1 qt shallow glass pie plate or ceramic baking dish. Spoon potatoes into dish and top with crumb mixture. Bake until crumbs are golden and potato mixture is hot, about 30 minutes.

NUTRITION (per serving): 230 cal, 5 g pro, 39 g carb, 6 g fiber, 7 g fat, 2.5 g sat fat, 98 mg sodium

Get plenty of healthy grains in this easy prep casserole. Cranberries add tangy seasonal flavors, and leeks contain the same cancer-fighting, heart-protective compounds (called flavonoids) found in onions and garlic but have a more subtle taste.

DO AHEAD: Prepare the rice and chill up to 1 day in advance

PREP TIME 10 minutes
TOTAL TIME 50 minutes
SERVES 8

1 c wild rice blend
2 1/2 oz goat cheese, at room temperature
2 lg eggs
1/2 c reduced-fat sour cream
2 tsp Dijon mustard
1 Tbsp olive oil
4 leeks, white and light green parts, chopped
1 Tbsp minced garlic
1 c dried cranberries
2 tsp chopped fresh thyme

1. Prepare rice per package directions, omitting any fat. Drain if necessary and put in large bowl. Whisk cheese, eggs, sour cream, and mustard in separate bowl.

2. Heat oven to 350°F with rack in center position. Lightly oil 1 1/2 to 2 qt baking dish.

3. Heat oil in large skillet over medium heat. Add leeks and garlic. Cook 2 minutes. Stir in cranberries and thyme. Add to bowl with rice and fold in cheese mixture. Put in baking dish and cover with foil.

4. Bake 25 minutes. Remove foil and bake until golden, 10 to 15 minutes longer.

NUTRITION (per serving) 234 cal, 8 g pro, 37 g carb, 3 g fiber, 7 g fat, 3 g sat fat, 98 mg sodium

This oh-so-simple side dish uses only 4 ingredients to create a craveable side dish. Plus, a serving of these savory sprouts supplies nearly a day's worth of vitamin C.

DO AHEAD: Trim and quarter the brussels sprouts and slice the onions up to 1 day in advance.

PREP TIME 5 minutes
TOTAL TIME 30 minutes
SERVINGS 8

1 1/2 lb brussels sprouts, trimmed and quartered
1 Tbsp olive oil
1 1/2 lb red onions, thickly sliced
1/4 c balsamic vinegar

1. Heat oven to 450°F. Line large baking sheet with nonstick foil.

2. Spread brussels sprouts in single layer on prepared pan and toss with oil. Roast in upper third of oven, stirring occasionally, 12 minutes.

3. Add onions to pan, tossing to combine, and roast until vegetables are tender and golden brown, about 10 minutes longer. Drizzle with vinegar, tossing to combine, and roast 2 minutes longer. Transfer to serving bowl and season to taste with sea salt and pepper.

NUTRITION (per serving) 85 cal, 3 g pro, 15 g carb, 4 g fiber, 2 g fat, 0.5 g sat fat, 24 mg sodium

The squash and watercress in this eye-catching salad provide lutein and zeaxanthin, antioxidants shown to reduce the risk of cataracts and age-related macular degeneration. The easy maple vinaigrette is the perfect sweet and savory combo for a fall salad. (Here are10 more easy, brilliant squash recipes.)

DO AHEAD: Make the vinaigrette, roast the squash, and chill both up to 1 day in advance.

PREP TIME 10 minutes
TOTAL TIME 30 minutes
SERVES 8

3 acorn squash (3 3/4 lb total), halved, seeded, and each cut lengthwise into 12 wedges
2 Tbsp maple syrup
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
2 tsp Dijon mustard
2 bunches watercress, tough stems discarded
1/2 c pomegranate seeds (with juice)

1. Heat oven to 400°F. Line 2 baking sheets with foil and lightly coat with oil.

2. Arrange squash cut side down in single layer on prepared pans. Roast in upper and lower thirds of oven, turning once and switching pans halfway, until tender, about 20 minutes. Let cool on pans.

3. Whisk maple syrup, vinegar, oil, and mustard until well combined (makes 1/2 cup). Divide squash among 8 plates and top with watercress. Sprinkle with pomegranate seeds (and any juice) and drizzle with vinaigrette. Season to taste with pepper.

NUTRITION (per serving): 106 cal, 2 g pro, 23 g carb, 3 g fiber, 2 g fat, 0.5 g sat fat, 41 mg sodium