Lulu's Copycats

Brined 3 days, rubbed with pumpkin pie spice and cumin, then fried at 350F: Sunny Anderson autumn fried turkey cooks in 50 minutes. Real done temps inside.

Double dredged, pan fried at 325F and served over skillet milk gravy: these chicken fried turkey legs give every guest a whole drumstick. Times and tips inside.

Spiced yogurt, toasted chickpea flour and a hot finish at 400F: this tandoori turkey stays juicy and gets a charred crust. Timing, salt and serving tips inside.

Pancetta, rosemary, fennel and juniper rolled inside a boned bird: this Tuscan turkey roulade roasts in about 2 hours and slices into neat rounds of crisp skin.

Dry brined, rubbed in a guajillo paprika paste and honey glazed on the grill: Molly Yeh sweet and smoky turkey keeps your oven free. Real cook times inside.

Herb butter roasted, then lacquered in a smoky cranberry, orange and chipotle glaze: this roast turkey with cranberry orange glaze feeds 12. Recipe inside.

Cider brined, roasted low under foil, then browned in orange rosemary butter: this roasted Thanksgiving turkey stays juicy. Plus the real serving count.

Roasted one hour at 500F, then left in a switched off oven: this Trisha Yearwood no baste no bother roasted turkey needs no basting. Plus the safety fix.

Herbed turkey breast seared and pressure cooked in 15 minutes: this Instant Pot Thanksgiving turkey breast with gravy keeps your oven free. Serves 8 people.

This juicy mayo roasted turkey swaps butter and basting for a seasoned mayo rub, roasting low under foil, then hot at 425F. Ready in about 3 hours total.