New York Magazine

Coating a turkey with a Moroccan chile-spice mix brings a North African flair to the traditional bird.

When you have the butcher remove the bones, you can slice straight through your turkey and get the stuffing and meat all in one.

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

Turn this turkey into a bona fide Butterball. Pamper it with a salty bath and herbed butter. Don't expect leftovers.

Allow the pasture-raised, brined turkey to cool slightly before serving, to ensure the ideal flavor and texture.

The star, of course, is the turkey, but it deserves a dose of the perfect gravy.

The goat-cheese with bacon-infused maple syrup and arugula bridges the gap between a cheese course and dessert, Dufresne says. “And,” he notes, “it tastes good.”

An aromatic and extra-crisp-skinned addition to your holiday table.

Candied kumquats, cider-vinegar sauce, and braised Swiss chard gild this recipe for beautifully dark and crispy duck.

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

The striking presentation of this roast is as satisfying as its rich rosemary-flecked flavor.

Update the traditional feast by stuffing this wild bird with the same filling you'd use for turkey.

“I originally thought of turkey tetrazzini, making noodles with the turkey, but that needed special equipment,” Dufresne says, so he simplified to spaetzle—then tossed most of the rest of the meal in with it.

Puffy and crispy balls of all-American country ham make savory garnish for soup or hearty hors d'oeuvre.

In a play on Peking duck, turkey is stuffed with Asian spices and roasts it until the skin is crispy.

One of Ng's signature dim sum recipes.

This game bird smoked with tea leaves, brown sugar, and cinnamon is paired with an Asian slaw.

The chef serves this green with bacon, and stirs in butter at the last moment—a Gallic touch that makes the chard silky.

The result of slow-cooking a turkey breast in a vacuum-sealed pouch is flavorful and moist meat.

Grilled quail, with its festive garnish of beets, pomegranate, and greens, is a harbinger of the holidays.

Stuffed guineau hens make a fine French substitute for a Thanksgiving feast.

This stuffing gains its richeness from chestnuts and pork suasage.

Chicken or guinea hen may be substituted for the pheasant, and this juniper-infused dish will still be delicious.

Kurt Gutenbrunner grew up in Austria, where roast Christmas goose is traditional, so he started serving it last year.

Though the Maccioni-family Thanksgiving has evolved into an Italian-American tradition, with appetizers like this, it's one that translates equally well in any language.