Turkey of the World
The turkey is American twice over: Mexico domesticated it, then Europe took it home and sent it back as a holiday roast. Puebla still braises it in mole, Britain made it Christmas dinner, Puerto Rico seasons it like pernil, and the US argues every November over brining, spatchcocking, frying and smoking. Every bird here goes to 165°F, the USDA way.
🦃 TURKEY CALCULATORThaw time, roasting time and when it goes in the oven, by weightWork it out →Mole Poblano with Turkey (Mole Poblano de Guajolote)
Poached turkey under Puebla's dark, glossy mole: three dried chiles, charred vegetables, nuts, seeds, fruit, spices and a little Mexican chocolate, simmered for two hours.
Yucatecan Turkey in Black Chile Broth (Pavo en Relleno Negro)
Yucatán's jet-black turkey stew: turkey simmered in a broth darkened with recado negro, a paste of chiles toasted until nearly burnt, served with slices of "but," a pork and beef roll with whole egg yolks in the middle.
British Christmas Roast Turkey with Pigs in Blankets
Britain's Christmas bird, the Delia Smith way: buttered, covered in streaky bacon, roasted inside a loose foil tent, then unwrapped for a hot finish, with chipolata sausages wrapped in more bacon on the side.
Portuguese Christmas Roast Turkey with Oven Rice (Peru Assado no Forno)
Maria de Lourdes Modesto's Christmas turkey: soaked overnight in salted water with lemon, stuffed with bread, eggs and cured ham, roasted without a drop of basting, and served with oven rice that soaks up the drippings.
Puerto Rican Pavochón (Turkey Seasoned Like Pernil)
A Thanksgiving turkey with the flavor of a Puerto Rican pork roast: garlic, oregano, olive oil and adobo spread under the skin, butter tucked in, two days in the fridge, then basted with dark beer.
Classic Roast Thanksgiving Turkey
The plain American centerpiece: a buttered, salted and peppered turkey roasted breast side down first, flipped, and finished breast side up until the thermometer reads 165°F. No basting, no fuss.
Dry-Brined Turkey (the Judy Bird)
The Los Angeles Times' famous no-bucket brine: a few tablespoons of salt rubbed on three days ahead, the bird kept in a bag in the refrigerator, then dried uncovered so the skin roasts crisp.
Spatchcocked Roast Turkey
Cut out the backbone, press the bird flat and roast it hot: a 12 to 14 lb turkey is done in about 80 minutes, with crisp skin all over and breast and legs finishing together.
Cajun Deep-Fried Turkey
Louisiana's outdoor turkey: injected overnight with butter, onion and garlic juice, hot sauce and beer, then lowered into a big pot of peanut oil at 350°F and fried in about 3 to 4 minutes a pound. Outdoors only, with a fire extinguisher.
Smoked Turkey with Vinegar Pepper Mop (Rodney Scott Style)
A Carolina pitmaster's holiday bird: spatchcocked, rubbed with a sweet-hot barbecue seasoning, smoked low over wood on a kettle grill and mopped with tangy pepper vinegar.
Roast Turkey Breast with Lemon and Thyme
For a small table: a bone-in turkey breast with garlic, thyme and lemon butter spread under the skin, roasted hot and then gently, ready in about 1 1/2 hours.
Turkey Giblet Pan Gravy
Real gravy from the bird: a giblet broth made while the turkey roasts, a nutty brown roux, and the roasting pan deglazed with white wine so every browned bit ends up in the sauce.
Leftover Turkey Tetrazzini (30 Minutes)
The day-after dinner named for an opera star: spaghetti tossed with leftover turkey, peas, browned mushrooms and a quick sherry, cream and Parmesan sauce, all on the stove in about 30 minutes.
Kentucky Hot Brown, Inspired by The Brown Hotel
Inspired by, not official: Louisville's open-faced roast turkey sandwich, smothered in Pecorino Romano Mornay sauce, broiled until bubbling and topped with crossed strips of bacon.