Turkey

Lady apples—a small, hard winter apple that's yellow with a reddish cheek—are often used decoratively but we love them for their flavor. They're widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

Can be prepared in 45 minutes or less.

Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain adapts traditional en escabreche cooking to low-fat turkey.

This simple but sophisticated preparation is the star of the Thanksgiving table. Watch how to prepare and carve your bird with our streaming video demonstration.

Gingersnaps thicken the gravy and add nice sweetness and spice. Start the gravy while the turkey roasts, then add the pan juices when it's done and waiting to be carved.

If you cannot get turkey breast already packed, buy a whole turkey and use the breasts for this dish and the thighs for Turkey Chili.

This is based on a classic Italian dish, vitello tonnato, in which chilled slices of veal are topped with a puree of tuna, anchovies, capers, and lemon. Here, the veal is replaced by sliced turkey, and the sauce can be made up to a day ahead. (Buy good-quality turkey breast from the deli section of the market.)

Can be prepared in 45 minutes or less.

Here, turkey stands in for the traditional veal in a do-ahead entré. Have your butcher bone, roll and tie the turkey breast.

This turkey is roasted in true French fashion with black truffles and shallots. Prepare the truffle butter and rub it over the turkey the day before roasting. A red Burgundy complements the earthy truffle flavor.

Potato salad, grapes or fresh figs, and brownies round out this lunch. To make things even easier, use raw onions.

This is not a traditional chili and has no connection with any Mexican or Texas recipe. It was devised simply as an experiment and turned out to be delicious.