| Week 1: Fried turkey (November 1)
Turkey Four Ways
Turkey is the star of the Thanksgiving show, no question.
Primeval pleasure: boiled in oil
You have to be something of a guy to throw a 15-pound turkey into a roiling pot of oil.
Thanksgiving alfresco
Emeril's Deep-Fried Cajun Turkey
Handling the bird
There is basic information you'll need to know before handling turkey, regardless of how you plan to cook it. Clip and save this handy list of dos and don'ts. Our series "Turkey 4 Ways" begins today and continues in Taste through Nov. 19.
Week 2: Smoked turkey (November 8)
Smoked turkey a Pilgrim could love
The technique can be tricky, but cooking your Thanksgiving bird outdoors on your grill lends a taste of traditional Americana that's worth the effort.
Thanksgiving, basted in tradition
Smoke-Grilled Cider-Basted Turkey
Brine a turkey for delicious, moist white meat
The age-old problem with cooking a turkey is that the white meat is often dry compared with the moist, tasty dark meat. That's why they invented gravy, folks.
Chat about food
Want to share a fabulous Thanksgiving recipe or find out what others are making this year? How about reviewing a recipe you've tried from the St. Petersburg Times' Taste section?
Week 3: Fancy roasted turkey (November 15)
Not Grandma's turkey dinner
SideBern's chef challenges Thanksgiving tradition with a turkey marinated in ancho chilies and citrus, a bread stuffing with plantains and chorizo and a pumpkin pie flavored with curry and chai tea.
One World Thanksgiving
The natural sedative L-tryptophan, found in turkey meat, is often blamed for making diners sleepy after the Thanksgiving meal. Could it also be that the same old menu is boring your guests into slumber?
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