"Placing chopped, fresh herbs under, rather than on top of the skin, helps infuse the meat with flavor. As an added bonus, the turkey will perfume your house with a delectable aroma as it cooks."

This simple preparation brings out the very best in your turkey. Apples and vegetables lend their sweet goodness to the bird as it roasts, and the glaze, which simmers on the stove while the bird roasts (or may be made ahead, if you’d rather have the burner for other things) gently intensifies in flavor until it is time to baste. This no-fail glaze gives the bird beautiful sable brown color, and warm, savory flavor.

The caramelized sugars in the cola make an irresistible sweet glaze for your holiday ham. Be sure to get a ham big enough for leftovers—it is nearly as good sliced up for sandwiches or fried with eggs as it is when presented in its full glory just out of the oven.

Nearly every bit of advice out there for roasting a turkey recommends brining the bird overnight to ensure that it is moist and tender. One of my favorite alternatives to having a giant ziplock bag of salty water in the fridge is the dry brine! An easy sprinkle of salt over the turkey is all you need for moist and tender meat. As an added bonus there’s not the struggle with the lifting the bird out of a giant bag of water. The resulting roasted turkey also has a super crispy crackling skin! I’ve add a touch of lemon zest to the salt brine to give it a little dimension. Overnight time is recommended for a wet brine (you don’t want to overbrine it) but with a dry brine, 2 or 3 days is perfectly fine and in fact, the longer you dry brine, the crisper the skin.

A rosemary citrus rub with a sweet and tart cranberry glaze provides you with an updated take on roasted turkey while staying in your Thanksgiving comfort zone. Cranberry-Dijon Glazed Turkey is packed full of flavor with homemade cranberry sauce and pan gravy to serve on the side.

Prior to roasting the turkey, brine your turkey for up to 12 hours.

The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.

The glazed ham, surrounded by golden apple slices, makes a beautiful centerpiece for your holiday meal.

This is the perfect treatment for heritage birds, which can be tougher but more flavorful than mass produced frozen turkeys. The brine tenderizes the meat while the robust flavors of the maple cider glaze stands up to the stronger tasting meat. But the recipe is not just for heritage birds: standard turkeys are also made tender and flavorful.