Nut Free

It's all about the layers and ruffles in this dramatic seasonal pie.

These delectable, crispy wings are part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

This super-moist turkey breast is part of our over-the-top Thanksgiving bird; for the rest of the recipes, click here.

These crispy roasted turkey legs are easy to pop in the oven; serve with a super-moist sous vide turkey breast or on their own for a smaller feast.

This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

The swirly meringue topping on this pie is stable enough to make a day ahead and keep chilled—even if you've bruleed it.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.

Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!