Collection: Thanksgiving Recipes

Plan on about 1 to 1½ pounds of whole, bone-in turkey per person, or a little more if you want leftovers. For a boneless turkey breast, about ½ pound per person is plenty. A 12-pound bird comfortably serves 8 to 10 people.

Stuffing is cooked inside the turkey, while dressing is baked separately in a pan, though many families use the names interchangeably and dressing is the more common term in the South. Baking it on the side is easier, safer, and gives you crispy edges. If you do stuff the bird, the center of the stuffing needs to reach 165°F.

Pour the drippings into a measuring cup and let the fat rise to the top. For each cup of gravy, whisk 2 tablespoons of that fat with 2 tablespoons of flour in a saucepan for a minute or two, then slowly whisk in 1 cup of drippings and stock. Simmer until thickened, then season with salt, pepper, and a pinch of sage or poultry seasoning.

Let it rest 20 to 40 minutes, loosely tented with foil, so the juices settle back into the meat. The rest also frees up your oven to finish baking the sides.

Refrigerate leftovers within 2 hours of serving. Cooked turkey, stuffing, and sides keep 3 to 4 days in the refrigerator, and cooked turkey can be frozen for 2 to 6 months. Reheat leftovers to 165°F before serving.