Best 5 Ways to Dress Up Your Thanksgiving Turkey

Stick to Food Network's best-ever turkey recipes to put an impressive spin on your holiday bird.

The Thanksgiving turkey is the centerpiece of your holiday spread and has the potential to be the most-remembered component of the feast, so when it comes to picking a recipe to help you make the bird, you want one you can trust. That's where Food Network comes in. Stick to these classic, tried-and-true recipes to transform your turkey into a holiday showstopper — best of all, each is a can-do pick from one of your favorite chefs, like Anne Burrell, Alton Brown and Bobby Flay. Read on below to get their top turkey recipes, then visit Thanksgiving Central for more holiday inspiration.

5. Big, Brined Herby Turkey — The secret to Anne's super-moist bird is her brining method. She lets the turkey chill in a salt water-herb bath for three days so the meat has a chance to absorb flavor before it cooks.

4.  Good Eats Roast Turkey — With a 5-star rating and nearly 5,000 user reviews, Alton's no-fail turkey is the ultimate in Thanksgiving simplicity. After brining the bird, he roasts it first at 500 degrees F so it develops a golden-brown exterior, then lowers the temperature as the meat turns moist and finishes cooking.

3. Memphis Fried Turkey — Follow the Neelys' lead and put a down-home spin on Thanksgiving this year with the help of their deep-fried turkey. This impressive bird boasts a bold spice rub and extra-crispy skin.

2. Black Pepper-Pomegranate Molasses Glazed Turkey — Since Bobby's tangy glaze with mustard and pomegranate molasses contains sugars that can burn if cooked too long, Bobby waits until the last 15 minutes of cooking to brush it on the meat.

1.  Maple-Roasted Turkey with Sage, Smoked Bacon and Cornbread Stuffing — Thanks to a bacon blanket on top of the skin and a fresh herb butter beneath it, there's no shortage of flavor in Tyler's crowed-pleasing turkey (pictured above). He stuffs the bird with cornbread-onion stuffing, roasts it for a few hours and serves the dish alongside lemon-scented gravy for an indulgent finish.

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