Rediscover comforting humble cuts all over again with this delicious short ...

This Thanksgiving star has plenty of herbs and a rich mushroom gravy for a ...

A diner favorite made easy for weekday cooks. Serve with buttermilk biscuit ...

This three-step do-ahead gravy helps everything taste better.

A roux—flour and fat cooked together—deepens the gravy's flavor ...

The foundation of this étouffée-like dish is a brown roux that lend ...

Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavo ...

Pan juices, the flavorful liquid and crispy bits left in the roasting pan, ...

This super-savory gravy can be made a day ahead.

Two quintessential autumn ingredients—sage and cider—flavor thi ...

Grilling the turkey frees up the oven for the rest of the feast.

A little bit of clementine peel adds a citrus note to the turkey.

These ribs would be delicious served with mash potatoes.

At Vancouver's Fuel restaurant, the chicken is served with jalapeño bi ...

Smoked salt and paprika give this turkey a smoky southwestern flavor that p ...

In this impressive standing roast, Irish whiskey adds complexity to the gra ...

A bacon-herb butter is placed under the turkey skin before roasting, which ...

This Thanksgiving bird has subtle Asian flavors.

This classic turkey tastes of sage, rosemary, and thyme.

Be sure to rub the turkey with the spice mixture the day before roasting.

Both the turkey and the gravy get big-time flavor from earthy dried porcini ...

Salty Italian bacon flavors both the turkey and the gravy. Does it get any ...

This gets a delicious lift from lemon in the butter, in the gravy, and unde ...

This delicious no fuss turkey requires no basting or stuffing.