Club sandwiches, like burgers or fried chicken, come in a myriad of styles and spinoffs. Some prefer turkey to chicken, rye bread to white, or aioli to mayonnaise. This recipe isn't a true classic club, as it has avocado, cheese, and mustard, but I consider it to be the best. Here, smoky turkey and bacon complement the buttery flavors of the ripe avocado and cheddar cheese. This sandwich — Read more

Turkey pot pie is a necessary indulgence in the world of dieting and salads we all seem to be living in. Yoo Eatz gives us a straightforward, weeknight-friendly recipe for a comforting pot pie. This holiday season came and went like the whirlwind it always is, and I sit here in the aftermath realizing that I have plenty of recipes to catch up on. So let's take a mini jaunt down memory lane to Read more

Sitting on a mound of leftover turkey? No worries! Bake up a tasty turkey pot pie that's bound to satisfy the whole family. When it comes to pot-pie filling, once you have your roux, you can use the leftover turkey or even experiment with using the leftover side dishes too. I kept my pot pie really simple with onions, celery, and leftover roasted sweet potatoes but I can only imagine that if your Read more

What's one to do with all that leftover turkey? You could settle for turkey sandwiches smothered in stuffing and cranberry sauce, or you could make a healthier choice and toss it into a tasty broth for a healthy serving of turkey soup! Got left over celery and carrots? You can toss that stuff in there, too. A filling warm stew, it's the perfect way to wind down the Thanksgiving holiday and take a Read more

There's a first time for everything, and for a few brave souls out there, 2011 will be the first Thanksgiving in which you claim responsibility for the turkey. If it's your turn to cook the big bird this year, and you're worried about how it's going to turn out, fear not: we've got answers to every question you may have, whether it's about thawing, pan size, cooking temperature, or brining. Now Read more

You may find this hard to believe, but my real Thanksgiving dinner — not the dry test runs that I prepare beforehand in my kitchen as a food editor, but the one I sit down to on Nov. 24 with my family — is incredibly humble. It's usually just the four of us, sitting around a table, eating a turkey and a few understated (but no less satisfying) sides. That's the Thanksgiving I grew up with, Read more

We may be living and breathing Thanksgiving plans this week, but we've got nothing on the experts answering phones over at the Butterball Turkey Talk Line, who stand by each holiday season to answer your every turkey conundrum. I recently dialed the company's talk line headquarters in Naperville, IL, where I caught up with veteran talk-line expert Marty Van Ness. She's been offering turkey Read more

Generally, I stick to basting or butter rubs to ensure a moist bird, but many Thanksgiving cooks swear by brining. The Culinary Institute of America certainly does: they recommend brining as the very best method to ensure bold flavor and moistness. Essentially a brine is a seasoned aromatic liquid in which the turkey bathes before roasting. This technique is often used in preparing all kinds of Read more

Turkey Day is right around the corner (we're pretty excited for that Tryptophan-induced nap that we all enjoy after stuffing our faces), and heritage turkeys are quickly becoming the talk of the town. You may be wondering what the deal is with these birds. Why is everybody talking about them? Why should we leave our old supermarket turkeys behind? Do they taste better? How should they be Read more