Turkey

Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

Roasting the turkey under foil for the first 1 1/2 hours infuses lots of moisture and flavor into the bird.

Prepare the giblet gravy while the roasted turkey rests.

Broiling the tomatoes adds rich flavor to the sandwich. This recipe can easily be cut in half. For convenience, use your favorite tomato sauce.

Classic Italian stock vegetables enhance this amber-gold broth for an unbeatable gravy that really complements the turkey.

This quick stock, which uses the turkey's neck, heart, and gizzard to enrich purchased turkey or chicken stock, makes enough for the stuffing, mole sauce, and turkey and gravy.

We come back to this basic stock recipe year after year because we love the depth and dark hue that come from roasting the meat and vegetables beforehand—they translate to a terrific gravy.

If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level—maple syrup caramelizes on the surface, creating a superthin, almost glasslike, slightly sticky coating all over. And because the syrup is steeped with black peppercorns before glazing, it adds a nuanced floral quality along with a hint of heat.

This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey. And as a special treat for the kids (or the kid in you), make individual-size pies, using eight 10- to 12-ounce gratin dishes.

The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat—and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière.

This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist. Be sure to start the turkey at least one hour and up to eight hours ahead to allow for marinating time. The easiest way to do this is to spread on the mole before you go to bed and let the turkey marinate in the fridge overnight.

All of the gravy recipes here call for this enhanced stock. What makes it so special? Instead of water, canned chicken broth gets the recipe off to a flavorful start. Simmered with vegetables and the turkey neck, heart, and gizzard, this stock is the key to great gravy.

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

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

This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons.