Turkey

Using turkey meat rather than just bones adds a deep richness to this stock. Although you have to buy the extra parts, you'll be happy you did; great stock is the key to outstanding gravy, and everyone knows you can never have too much of that at Thanksgiving.

A high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.

We liked turkey best in this easy one-dish meal, but if removing tendons from the drumsticks seems too laborious, substitute 1 1/2 pounds of smoked ham steak. Trim the steak, discarding any bone, then cut into 1-inch pieces.

A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup — perfect for cold nights and holiday nostalgia.

This is best done on a large gas grill fitted with a thermometer — it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit the turkey on a V-rack.

Instead of calling for slices of roast veal—which would take some work—I went for white-meat turkey, an easily found option (I bought mine at a deli), and one that doesn't differ all that much in taste and texture from cold veal.

We made our potpie in an oval baking dish, but you could also use a square or rectangular one.

Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)

Because Gruyère is somewhat salty, use unbrined roast turkey in this dish. Also, and old-fashioned turkey gravy (no cider or soy sauce) will enhance the gratin best.

You'll need metal turkey-lacing pins (sold at supermarkets) to secure the roulade. Because they grow up to be portobellos, crimini are sometimes labled baby bellas. They are often sold in 6-to 8-ounce containers.

No rolling required: Here the tortillas are layered with the filling (New Mexico-style) so that each person gets a neat stack. Rewarm the turkey in broth or water in the microwave, or in a skillet on the stove.

The milder flavor and softer aroma of Turkish bay leaves are preferable in this dish.

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.

These are especially good when made with leftover grilled turkey.

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.