Here you will find links to Thanksgiving-related recipes as well as a collection of conveniently open-source recipes listed in their entirety below.
My Preferred Techniques
Personally, as a man who cooks a Thanksgiving turkey every year, I now always dry-brine and spatchcock (aka butterfly) the bird. Brining really helps with the never-ending quest to keep a turkey moist, but wet brining is a hassle and gross and can cause foodborne illness. Dry brining – which amounts to nothing more fancy that covering the turkey with a few simple seasoning ingredients the night before – eliminates these problems while still producing juicy meat. (That you can get a moist turkey by both dunking it in liquid and by covering it in desiccating powders is just one of those mysteries of science.)
Spatchcocking, meanwhile, addresses the other major difficulty of turkey cookery, which is that a turkey is essentially a sphere and a conventional oven is always going to struggle to cook the inside of that sphere without overcooking its outside. This leads to the classic problem of having either undercooked dark meat or painfully dry white meat. Spatchcocking, or cutting out the backbone of the turkey in order to lay it flat, makes that ball horizontal and allows for wonderfully balanced white and dark meat.
Links to Other People’s Recipes