The Kitchen's Best Thanksgiving Recipes

If you don’t want to make a whole bird, GZ’s five-star turkey breast recipe is a go-to pick. The herby, earthy sauce on top features dried apricots and cherries.

Before making the batter, Dan Langan microwaves the diced apples to partially cook them. He says that doing this prevents shrinking while the apples bake in the blondies.

Add some decorative flair to GZ’s cinnamon-scented cocktail by making homemade Cranberry Ice Cubes.

Jeff garnishes this ooey-gooey bread bowl with sweet and tangy pomegranate seeds, which balance the richness of the buttery brie.

Jeff uses a flour paste made of heated-up bread flour and water to ensure the dough stays moist while baking for extra soft and fluffy rolls.

Turn your Thanksgiving leftovers into a hearty pie. Katie uses puff pastry to create a buttery, flaky crust.

In order for the skin to turn crackly and crispy, it needs to be dry, which is why Jeff Mauro does two things to ensure it's rid of excess moisture: First he coats the bird in an herb-laced salt mix for several days, then he leaves it uncovered in the refrigerator the night before cooking.

Katie Lee combines classic baked potato fixings like sour cream, chives and cheddar to create a comforting filling for hollowed-out spuds.