Turkey

With its use of dried porcini in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine example of his signature style: deeply flavorful seasonal cooking. You can make the turkey stock for the gravy up to two days ahead.

Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds.

The trick to having a turkey ready in two hours is to use a hot oven and a small turkey. I learned this recipe originally from Julia Child, but I've changed it along the way. The turkey should be no more than 14 pounds. If the roasting pan is more than 2 inches larger than the turkey, the juices may burn. (If you use a larger pan, add a little broth to the pan as needed.) Always remove any bags or parts from the large and small cavities before cooking, and start with a clean oven to avoid excess smoking. Because I make my turkey broth months ahead of time and freeze it, I can use that for the bird and the gracious amount of gravy. After Thanksgiving, I make another broth or stock from the turkey bones, leftover skin, and parts. I even add any leftover gravy, and freeze that whole stock for yet another turkey.

Chipotles give these burgers — from Hal's Bar & Grill in Venice, California — a terrific kick.

Serve steamed rice with this dish to sop up all the garlicky sauce. You'll be amazed at how much the turkey tastes like veal—at a fraction of the cost.

Most turkey breasts are sold with the bone and skin still attached. Another option is to ask your butcher to bone it for you — the weight of the turkey breast without the bone should be 4 to 5 pounds.

In Italian cooking, meat (usually breast of veal) that is flattened and then rolled around a filling is known as braciola. The recipe below applies this preparation to turkey breast - an American touch - using a distinctly Italian stuffing.

This recipe uses a combination of direct and indirect heat, which can be accomplished using a charcoal or gas grill. If you have a gas grill, you can easily use it to roast the peppers.

Mashed Yukon Gold potatoes, brussels sprouts tossed with slivered pimiento, and gingered baked apples are updates of American classics that would go well with this turkey twist on Salisbury steak.

For cool contrast to the spicy soup, serve an orange, red onion and avocado salad sprinkled with ground cumin, fresh lime juice and olive oil. Complete the main course with corn bread, and end with vanilla pudding topped with cocoa powder and chopped pecans.

Can be prepared in 45 minutes or less.

Edible wild mushrooms, are featured in a rich-tasting gravy for this delicious turkey. Because it is cooked slowly at a low temperature, the turkey is extremely moist and flavorful. Apply the spice rub one day ahead. Uncork a bottle of Oregon Pinot Noir.

Can be prepared in 45 minutes or less.

Jim Fobel, cookbook author, says, "During my high school years, I always had two Thanksgiving dinners: one with my family at midday, and another later at the home of my girlfriend, Susie Mednick. Her mother cooked the turkey on a bed of caramelized onions, which mixed with the turkey drippings to produce the best gravy I’ve ever tasted. This gravy features those onions along with my mother's favored seasonings: sage and nutmeg." Watch how to prepare and carve your bird with our streaming video demonstration.

Ask your butcher to cut up the wings for you.