Name: Roast Turkey with Sage Butter
Yield: Serves 12
Ingredients: 8 slices bacon (about 1/2 pound); 1 cup (2 sticks) unsalted butter, room temperature; 3 tablespoons chopped fresh sage or 3 teaspoons dried; 1 16-pound turkey; 3 cups chopped leeks (white and pale green parts only; about 2 medium); 8 large fresh sage sprigs; 3 bay leaves, crumbled; 4 1/2 cups (about) canned low-salt chicken broth; Fresh sage and parsley sprigs

Bacon was a staple meat for the pioneers. (They stored it in bags surrounded by bran for insulation.) As a result, the cured meat has found its way into a variety of heartland dishes. This all-American bird embellished with sage and bacon is a good example.

Watch how to prepare and carve your bird with our streaming video demonstration.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.