Shredded cooked turkey replaces the more traditional shredded pork in this riff on carnitas tacos, served with a sauce inspired by Cuban mojo.

To enhance turkey's flavor and moistness, and to create an exceptionally crisp skin, Justin Chapple rubs the bird with a salt, sugar and spice mix before roasting.

This simple cranberry sauce features brown sugar and rice vinegar for a sweet-tart flavor. Its equally delicious served alongside roast turkey with the big meal or slathered on leftover turkey sandwiches.

Braising drumsticks is as simple as roasting a whole bird and the gravy is equally delicious, but there’s no worry of over-cooking, plus you can prepare the dish ahead and serve it whenever you are ready.

Cranberries only need to be cooked for a few minutes before they burst and form a terrific cranberry sauce. Melissa Rubel Jacobson has a number of recipes for them. To mold the sauce so it's sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent.

This chunky sauce gets its nuanced acidity from fresh cranberries, juicy orange segments, plenty of ginger, and a splash of balsamic.

This classic turkey is rubbed with an aromatic shallot-sage butter, then stuffed with a nutty chestnut-apple stuffing.

Roasting a whole turkey is always tricky, since the breast can dry out while the dark meat finishes cooking. To get around that problem, Melissa Rubel Jacobson roasts turkey breast by itself. With the right amount of cooking, it's always juicy, especially when marinated in a combination of lemon and yogurt.

Smoking a turkey breast results in smoky, juicy meat with a deeply golden skin. Applying the lemon-oregano rub under and on top of the skin ensures that the flavors permeate throughout the meat. The meat is very juicy when it comes out of the smoker, so make sure to allow it to rest for the full 20 minutes before carving and serving it, so the juices have a chance to redistribute.