Thanksgiving Turkey Tuesday: Oldies but Goodies

Everyone’s favorite food-focused holiday is right around the corner and we’ve rounded up a few tested turkey recipes from some of our 2013 Festival chefs to help you get a leg up (no pun intended, really) as you prep your plans for next week’s feast.

Whether you prefer the classic roast and dressing combination or are looking to add some spice to your table, you’ll want to check out these delicious takes on turkey.

Jonathan Waxman’s Sage Brined Roast Turkey

Courtesy Todd Coleman for

Expert chef Jonathan Waxman shares the secret of his herb-infused holiday bird with Bay leaves and sprigs of both sage and thyme add aromatic oomph to the brine itself, while the accompanying oyster (and bacon)-filled dressing lend complexity to the traditional Thanksgiving turkey.

Jack Gilmore’s Chile Rubbed Fried Turkey

Last year, father-son chefs Jack Gilmore (Jack Allen’s Kitchen, Austin) and Bryce Gilmore (Barley Swine, Austin) gave Texas Monthly a peek into their Thanksgiving Day traditions and favorite foods. In a culinary family such as this, there is obviously plenty of emphasis on getting the dishes just right. The proof? To mark the occasion, it’s custom for them to prepare not one, not two, but three types of turkeys! For a twist on the traditional turkey, check out Jack Gilmore’s Chile Rubbed Fried Turkey.

Tim Love’s Pancetta-Wrapped Roasted Turkey

Courtesy Tina Rupp for FOOD&

Texas-based grill-master Tim Love is a bonafide expert when it comes to inventive meat combinations, and this Pancetta-Wrapped Roasted Turkey is the perfect example. A little bit spicy, this recipe adds a flavorful kick to your classic roasted turkey.

Andrew Zimmern’s Perfect Turkey

Say goodbye to unevenly cooked roasted turkey with these quick and helpful turkey tips from Andrew Zimmern.

Bon appetit!