I make this stock every year before Thanksgiving. It is the foundation for my turkey gravy, stuffing and turkey soup the next day. Any leftover makes for unbeatable pot pies. It is worth every minute it takes for the flavor boost to gravy, stuffing and soup!

Take those turkey bones to the next level and make some excellent stock to use as the base in other dishes or make bone broth as a heath beverage.

It's a little odd that even though I never grew up with the turkey on Thanksgiving tradition, I've been designated turkey-roaster ever since getting married. On the plus side, this has provided plenty of practice. Above is this year's version. I've learned two keys to great turkey over the years: 1) dry brining in salt overnight results in juicier meat and crispier skin, and 2) you need to rest the bird at least an hour to allow the juices to redistribute.

A simple recipe to serve a juicy and prefectly cooked turkey

The British Embassy in Japan is hosting a campaign called "Food is GREAT: A Taste of Britain" for people to experience British cooking firsthand. There is more information on Facebook.http://www.facebook.com/oishii.igirisuYou can also use ground pork instead of sausage meat. After seasoning with salt and pepper, let it sit for 30 to 60 minutes before baking. Please spoon the cooked juices over the meat as it's baking. The opening where the turkey was stuffed will burn easily, so please cover with aluminum foil. You can optionally use carrots, onions, or turnips to accompany the turkey. Recipe by British Embassy

I know cooking a turkey for 10 hours might seem like madness, but I assure you that it will be the most tender and moist turkey ever

I have been making this for years and it's a big hit in our house.

For thanksgiving & Christmas, we usually have turkey dinner. The first time we did do the stuffing, but not so popular so I just cook plan turkey.

I've been roasting turkeys for several years now, and not a just on thanksgiving. While I will say that smoking a turkey is the absolute best you can get (yes, even over frying), sometimes you want those traditional autumn flavors of sage and thyme with salty crackly turkey skin that comes from a traditional roasting process. I use a dry brine and place a compound butter under the skin to give the meat an extra layer of herbed flavor. The turkey is spatchcocked, which not only cuts down the cooking time and exposes the skin for crisping that typically get soggy with a whole bird roast, but it allows the turkey to lay flat so you can fit other things in the oven while it's cooking.

This is my version of a recipe I saw somewhere once that was good for leftover turkey. I typically use a low-fat ground turkey the rest of the year when Thanksgiving leftovers are not to be had. You'll see I use egg whites or "egg beaters" egg substitute to reduce the fat. Serve with rice pilaf, roasted red potatoes or mashed potatoes. Freeze and reheat in a toaster oven for a quick meal another day. Use gluten-free breadcrumbs if you wish.

I created this thanksgiving leftover pizza years ago. Everyone enjoys it and asks when I'm making it. I don't always wait for leftovers. You can make it whenever you want! I make my own dough and put the sage right in the dough.