Recipezaar: Whole Turkey recipes

Brining the Dry Way, Not As Messy As Wet Brining

Mon, 19 Nov 2007 19:28:04 -0500

Do you find that brining your turkey gives you the wonderful flavor and moistness you want, but a lot of mess and hassle as well? I found a dry brining method based on the Zuni Cafe cookbook that seems to work wonders, dry wonders! It's much less awkward than brining with gallons of salt water! Cook time is time the bird brines in the fridge. -- posted by Mirj

Barbecued Turkey

Mon, 19 Nov 2007 22:16:24 -0500

I found this last year and stuffed it away until I was brave enough to try it. I work on Thanksgiving so I won't be trying it this year, perhaps another brave soul will :) -- posted by Crystal L

Homemade Giblet Stuffing for Turkey or Chicken

Tue, 20 Nov 2007 17:31:52 -0500

In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking. -- posted by Summerwine

Roasted Savory Turkey

Tue, 20 Nov 2007 17:55:22 -0500

NOTE: If you purchase a frozen turkey, you must defrost it in the refrigerator, and it can take several days to completely defrost, depending on the size of your bird. Make sure you read the instructions on the turkey packaging so that you allow yourself enough time before turkey day! Also, you should never try to defrost a turkey on your kitchen counter or in the kitchen sink this promotes the growth of harmful bacteria. -- posted by abdulsater

Maple Apple Roasted Turkey

Tue, 20 Nov 2007 18:42:24 -0500

Sweet, juicy, delicious maple apple roast turkey. This has become a family tradition since the recipe has become so popular in our household. The gravy works great on the turkey and stuffing along with mashed potatoes if desired. -- posted by papurdawl

Maple Brined Turkey

Tue, 20 Nov 2007 18:47:06 -0500

This recipe is off of the foodnetwork.com site. I have made a maple brined turkey before and it was absolutely delicious. Not sweet, not salty but very moist. Posted this recipe so I wouldn't lose it again! -- posted by wirkwoman1

Brine Roasted Turkey

Wed, 21 Nov 2007 02:07:37 -0500

I was going through the recipes on here and I found two that I liked. So I combined them and figured Ive give it a try for Thanksgiving this year. The two recipes that I combined are Recipe #13961 Honey Brined Herb Roasted Turkey by Mirj and Recipe #76199 Brined and Roasted Whole Turkey by Joanie Grow. -- posted by Danielle K.

Hot and Spicy Roasted Turkey

Wed, 21 Nov 2007 19:15:53 -0500

I had this at a friend's house, for Thanksgiving a few years ago and I've been hooked ever since. This is the only way to roast your whole turkey, especially if you love spicy foods. Can also be made using two whole chickens. -- posted by Chef #357222

Kidd Kraddick's Famous Brown Bag Turkey

Wed, 21 Nov 2007 22:34:15 -0500

Kidd Kraddick is my favorite morning radio show, have been listening to him for about 13 years. He posts this recipe every year for Thanksgiving. No this turkey recipe wont burn your house down because you are using a brown paper bag...but it will taste GREAT! -- posted by Natalie S.

Mouthwatering Herb Roasted Turkey

Fri, 23 Nov 2007 11:00:15 -0500

I have made several turkeys in the past, but I wanted this year's bird to be extra special. So I search many recipes and finally decided on 5 of them. I combined what I like the most in all of them to make this wonderful tasting turkey. -- posted by Nasseh

Chez Panisse Turkey Brine

Fri, 23 Nov 2007 21:41:32 -0500

Makes enough brine for a 12- to 16-pound turkey A basic brine is water and salt, and often sugar. But the extra ingredients in this recipe from the famed Chez Panisse restaurant in Berkeley will add flavor to the stuffing and gravy if it's made with the drippings. However, there won't be a distinct flavor difference in the turkey meat itself. The sugar, however, will promote browning, so if the bird is getting too dark during roasting, you can tent it with some foil. -- posted by HotChaiLatte

Turkey With Herbes De Provence and Citrus

Sun, 25 Nov 2007 01:33:01 -0500

Another Giada classic from TVFN. I can't believe this is not posted here yet, this is a wonderful recipe! -- posted by ~Robyn~

Moe's Turkey Bone Soup

Sun, 25 Nov 2007 02:32:17 -0500

This is a recipe I think came from a local newspaper, but I'm not sure. I've been making it for over 10 years whenever I have the remains of a roast turkey. -- posted by Cook & Lace

Next-Day Turkey Pot Pie

Mon, 26 Nov 2007 19:25:43 -0500

I use this recipe to get rid of all that left over turkey after Thanksgiving. You can do this with any leftover poultry maybe even beef or pork though I'm not trying it. ^>^ -- posted by Chef Shelton

Roast Turkey With Fresh Thyme Rub and Maple Glaze

Tue, 27 Nov 2007 16:30:45 -0500

Roasted turkey with a hint of sweetness, delicious! -- posted by RecipeNut

No-Fail Roasted Turkey

Tue, 27 Nov 2007 17:04:03 -0500

In-laws coming over for Thanksgiving where YOU have to roast the turkey for the first time? Nervous and jittery are you? Not to worry! Just follow these detailed instructions and you'll fly by! The only thing is, your mother-in-law might get jealous because you produced a much better turkey than she ever did. *.* This is an equally good and easy recipe for veteran cooks too -- delicious, tender, VERY juicy, and super eye appeal. It took me several years to hone the details of this recipe but, now, I'm pleased with the final result and I think I'll stay with this one for awhile. Cooking time does NOT include the brining process so give yourself 12-24 hours for this if you can, although you CAN skip the brining if you're pressed for time. I hope you enjoy it as much as we do! And serve your bird with Recipe #146456 -- posted by Bone Man

" Flipped" Roast Turkey

Tue, 27 Nov 2007 18:02:06 -0500

Of all the recipes I've posted on 'zaar, one of the most popular is Recipe #98395. For the last several years, I've thought about trying the method described with a turkey, but I always wimped out at the last minute. Since you only get one chance each year to do the Thanksgiving feast right, it's a little scary to try new stuff. This time, though, I was on a roll. Since everything else was coming together so well, I finally decided to take a risk on the turkey. When it came out of the oven, 10 people were standing in my kitchen, and they sort of collectively gasped. One of our (non-family) guests asked, "Where did you get that turkey? And what did you do to it? It looks like something out of a magazine!" :) To my absolute delight, it tasted as good as it looked! Everybody said it was the juiciest, most flavorful turkey they'd ever eaten. So, yeah, "flipping the bird" works even when it's The Big Bird! Cook time is a total guess. You'll need to check the temp. -- posted by highcotton

Deep Fried Turkey Flavor Injector Marinade

Tue, 27 Nov 2007 19:26:57 -0500

Dominick came up with this delicious creation. It was a big hit! -- posted by Dominick & Amanda

Turkey Pot Pie

Wed, 28 Nov 2007 16:18:49 -0500

Good and easy comfort food. Great way to use up that Thanksgiving turkey--chicken works great too. -- posted by SCOOBYBOO

Cream of Turkey Soup

Sat, 01 Dec 2007 02:08:14 -0500

This is a nice and tasty cream of turkey soup. Perfect for leftover turkeys bones -- posted by Phil Smith

Homemade Turkey Soup

Sat, 01 Dec 2007 02:19:26 -0500

This is another great recipe for all that extra turkey on the bone. It is also low fat! -- posted by RecipeNut

Next Day Turkey Soup

Fri, 07 Dec 2007 02:12:15 -0500

A recipe by - Michael Chiarello & Food network. -- posted by Starfire (aka Wendy)

Honey, Butter, and Orange Injected Smoked Turkey

Wed, 12 Dec 2007 14:18:58 -0500

My family hardly ever eats turkey anymore that I haven't smoked. I tried this injection at Thanksgiving, and it is the best I've done yet. Enjoy. -- posted by Scotty Moore

Gilded Saffron and Butter Basted Roast Turkey With Herb Garland

Wed, 12 Dec 2007 15:16:46 -0500

Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes Merry Christmas! -- posted by French Tart

Kittencal's Blasted Rapid Roast 2-Hour Whole Turkey

Wed, 12 Dec 2007 17:32:40 -0500

No more waiting around for hours for your turkey to cook, it will be cooked in a short time and with perfect results! this method will seal in juices to produce a juicy tender turkey, this is for unstuffed turkeys only and do not use this method for turkeys weighing over 16 pounds, cooking time is only estimated it will depend on the size of the turkey used --- a 14-pound unstuffed turkey should be cooked in 1-1/2 hours, and a 16 pound turkey should be cooked in just under 1.75 hours --- do *not* allow the water in your pan to evaporate or it will start to smoke, I advise to use your above-oven fan while cooking the turkey, and I strongly suggest to only use margarine for this since butter tends to scorch at high heat, if you are brining the turkey firstly then omit the salt --- also see my recipe#221743 -- posted by KITTENCAL

Overnight High-Heat Turkey

Fri, 14 Dec 2007 17:39:55 -0500

Here's a HIGH-heat alternative--that kills those pesky salmonella bugs--leaving behind nothing but a tasty, moist bird. Original recipe comes from *Southern-Style Christmas* by Lucinda Secrest McDowell. Cooking time includes baking one hour plus overnight resting. -- posted by Debber

Emeril's Brined and Roasted Turkey

Tue, 18 Dec 2007 02:23:39 -0500

I first made this turkey for Thanksgiving in 2001. It was the best turkey I had ever had, and I have never been tempted to use another recipe since. It is worth the extra work involved. **Note** Prep and cook time do not include brining time. -- posted by Whatcha Cookin', Mom?

Turkey With Sausage-Pecan Stuffing

Fri, 21 Dec 2007 17:02:05 -0500

I have betrayed my Southern heritage! You see, here in the South, we make Dressing - not Stuffing. All my life I was served dressing at Thanksgiving and Christmas and I just can't help it - I don't like it!! When I became a grown-up, I broke Southern tradition and tried making stuffing - this is the first recipe I tried (from Taste of Home) and I have been hooked ever since. The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffing! If I have them, I also add some dried cranberries to the stuffing mixture. I have switched my turkey recipe (I now make Emeril's Brined and Roasted Turkey #272414), but this is still my official stuffing for the holidays! And even though I have switched, this is still a good turkey as well. : ) -- posted by Whatcha Cookin', Mom?

Moist Roast Turkey With a Port Gravy

Thu, 27 Dec 2007 18:52:20 -0500

made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can't think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing. -- posted by The Flying Chef

Roast Turkey With Paprika and Thyme

Fri, 28 Dec 2007 19:42:27 -0500

From Real Simple. -- posted by dicentra

Roast Turkey - Alton Brown/Giada De Laurentiis

Thu, 03 Jan 2008 01:15:24 -0500

A fusion of recipes from Alton Brown and Giada DeLaurentiis. Like Alton, I believe that Stuffing Is Evil - bake it separately for food safety! -- posted by DrGaellon

Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils

Thu, 03 Jan 2008 15:13:17 -0500

A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), potatoes and assorted beans and lentils. You can add any vegetables that you have available; leeks and celery are also great in this broth. I use a special dried pulses mixture that I buy in the UK called Soup and Broth Mix - this is made up of mixed dried peas, mixed dried beans, mixed lentils, mixed dried vegetables and pearl barley. This broth can be frozen, but ONLY if the turkey was fresh and not frozen before roasting - and once defrosted, it can only be reheated once. I have used a high proportion of pulses to broth ratio in this recipe, as we like it very thick and chunky - please adjust the pulses to your own requirements and preferences. -- posted by French Tart

Grilled Whole Turkey

Tue, 22 Jan 2008 22:39:30 -0500

Easy and delicious. So loved by my family that I make our Thanksgiving turkey on the grill! -- posted by Viclynn

Ship Wreck Casserole

Tue, 29 Jan 2008 02:20:57 -0500

Kathy's recipe -- posted by Macklander

Mom's Turkey Cooked in Reynolds Roasting/Cooking Bag

Tue, 29 Jan 2008 20:04:38 -0500

this is my favorite way to make turkey-comes out moist and wonderful -- posted by petlover

Perfect Roast Turkey

Sun, 03 Feb 2008 21:19:18 -0500

I have made this turkey two Christmases in a row and have had rave reviews from all our guests! Its an adaptation of Nigella's recipe. It takes some time and preparation but is well worth it. Its super tender and super juicy. We always have loads of leftovers (due to the sheer size of the bird we buy) but they never last more than a few days and our place is always full until its all gone! It goes perfectly with my mushroom and chestnut stuffing and home-made cranberry sauce. enjoy! Note prep time does not include time in brine. -- posted by MissMandie

Smoked Turkey Basted With Cascabel Paste Oil

Tue, 12 Feb 2008 20:08:25 -0500

Recipe by Tera Sol Foods. Use the slightly nutty flavor cascabel chiles for this delicious and simple turkey recipe. Chile cascabel are bright to dark red large round chiles. The name means "rattle" because of the shape and the seeds make a rattling sound when you shake the chile. Cascabels have a slightly nutty flavor and are typically toasted on a comal and added to meat sauces and salsas -- posted by TxGriffLover

Mom's Roast Turkey

Wed, 05 Mar 2008 23:57:30 -0500

My mom is the best cook, hands down. This is her perfect turkey recipe. Enjoy! -- posted by mrsteacher22

Grilled Turkey

Tue, 25 Mar 2008 02:18:58 -0400

This is a nice twist to the traditional turkey. My brother-in-law found a recipe for the turkey on the grill and we have modified it. Now we don't cook it in the oven anymore even in the winter. This is the juciest turkey we have ever had! -- posted by kbhmom

Rotisserie Turkey

Wed, 02 Apr 2008 01:36:45 -0400

To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone. Preheating must be done before rotisserie grilling your turkey. A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit. The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates. The turkey must be trussed properly so the wing and legs don't get caught as it turns. The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor. A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting. Check for doneness with a meat thermometer before removing the turkey from the heat source. -- posted by ~Rita~

Turkey in a Garbage Can

Sun, 27 Apr 2008 01:35:19 -0400

This recipe is courtesy of Chef #308515 in response to Recipe #297241 and both are simply a modified dutch oven" method of primitive cooking. John states you will also need 2 Layers of clean tinfoil, about three feet square, on the ground for this recipe. For more info on primitive cooking, please visit Chef #408454's http://www.recipezaar.com/bb/viewtopic.zsp?t=252818. -- posted by 2Bleu (Bird&Buddha)

Roast Turkey With Citrus Herb Butter

Mon, 28 Apr 2008 01:29:20 -0400

A citrus herb butter adds moisture, flavour and creates a delicious crust. -- posted by StreetChef

Smoked Turkey in a Bag

Fri, 30 May 2008 20:26:01 -0400

from the Brown's Chapel Baptist Church cookbook -- posted by katybugkaren

Tijuana Turkey

Wed, 16 Jul 2008 17:53:58 -0400

A great mexican take on roasted turkey! -- posted by sunnysweet

Brown Sugar-Cured Turkey With Wild Mushroom-Shallot Gravy

Fri, 15 Aug 2008 19:59:56 -0400

I love to try new turkey recipes during the year to experiment before the holidays. I'm finally getting around to posting some that I've tried before. This one is quite good, but a little more work than most. However, parts of it can be prepared a day ahead. Plan ahead for this one - the turkey needs sit in the refer for 24 hours with the herb mixture before cooking. -- posted by lazyme

Grand Marnier Turkey

Mon, 18 Aug 2008 00:44:26 -0400

Here's another turkey recipe that I have made in the past. I didn't actually use the cooking bag, but used a large roaster with a vent in the lid. I did need to add a little liquid to the bottom of the pan to deglaze the yummy parts that stuck to the pan. DH liked it which was surprising, because he is a true believer that a turkey isn't worth making if it isn't stuffed with a bread stuffing, lol. -- posted by lazyme

Roast Turkey With Bacon, Tarragon and Applejack Gravy

Mon, 18 Aug 2008 00:52:49 -0400

I've made this turkey for a crowd and it was a huge hit. There are a lot of steps, but several of them can be done the day before. My group really enjoyed the gravy, but for me, it was a tad bit sweet because of the applejack. If you don't care for sweeter gravies, I would 1/2 the applejack and add as you taste. Just giving a warning because it's a lot of work to put together a turkey dinner - and it should be great!! -- posted by lazyme

Roast Turkey With Grand Marnier Apricot Stuffing

Mon, 18 Aug 2008 00:56:26 -0400

Here's another good turkey and dressing recipe. DH loves stuffings and gobbles this one up. I've never really liked using the giblets (I think it's a mind thing, lol), but I am convinced that they really add a lot of flavor. -- posted by lazyme

Roast Turkey With Prosciutto-Hazelnut Crust

Mon, 18 Aug 2008 00:58:41 -0400

Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts and also flavors the gravy. My guests have given this turkey rave reviews. You can make the Prosciutto butter and gravy base 1 day ahead. -- posted by lazyme

Maple-Glazed Turkey With Dijon Gravy

Mon, 18 Aug 2008 01:14:41 -0400

Another great turkey recipe. This gravy is exceptional. Some of the work can be done the day before to save time. -- posted by lazyme

Spiced Turkey Stew (Leftover)

Fri, 03 Oct 2008 19:07:54 -0400

A really easy casserole dish using leftover turkey with warming flavours of cardamom, coriander and fennel. Serve with mashed potatoes and vegetables or plain rice. -- posted by English_Rose

Turkey Slice (Leftover)

Thu, 09 Oct 2008 18:45:30 -0400

This tasty slice is a great way to use up leftovers. -- posted by English_Rose

Turkey Stew With Dumplings

Tue, 14 Oct 2008 13:51:54 -0400

A great stew to help use up turkey leftovers! -- posted by **Kelly**

Apple Cider Brined Turkey

Mon, 03 Nov 2008 23:03:31 -0500

FROM the www.chefscatalog.com website - Diane Morgan, The Thanksgiving Table (Chronicle Books, 2001). If you would like to purchase this book, please visit Chronicle Books. "Trust me here - you will never again complain, nor hear complaints about dry meat if you make brining the first step in the preparation of your holiday bird. Brining requires nothing more than boiling water with salt, sugar and spices; cooling the mixture; then soaking the turkey in the brine for 12 to 24 hours." -- posted by senseicheryl

Turkey With Pistachio Stuffing

Mon, 03 Nov 2008 23:21:29 -0500

Rick Brown is a host of Barbecue America, a travel and cooking show on public TV. I have made this a couple times before and it is truly awsome! -- posted by Moontan Master!

Roast Turkey With Maple Herb Butter

Mon, 03 Nov 2008 23:44:37 -0500

I have been making this turkey every Thanksgiving for the last 15 years or so! It always produces a tender, moist meat and flavorful skin, and I can't imagine making turkey any other way. The key is that you must use PURE maple syrup (not pancake syrup) and FRESH pressed apple cider (not apple juice). I usually make the maple herb butter the day before, so it's ready Thanksgiving morning. You can make it up to 2 days ahead, if you like. I also stuff my turkey, but if you don't, just add some chopped onion, celery and carrots to the cavity when roasting. -- posted by JackieOhNo!

Smoked Turkey

Wed, 05 Nov 2008 18:48:02 -0500

A new twist on an American holiday classic. -- posted by tgsssl

Turkey for All Seasons

Tue, 11 Nov 2008 01:04:46 -0500

Just about all of us have made a whole turkey in different ways. Some like it the traditional way, in the oven, deep frying is always popular now a days. Then there's me, like like grilling. -- posted by Moontan Master!

Roast Turkey With Pomegranate-Port Wine Sauce

Tue, 11 Nov 2008 12:21:33 -0500

This is a contemporary way to do the holiday turkey. I found this in a cooking club of america magazine. A great wine to serve with this dish is a hearty zinfandel, something from the Sonoma County would be perfect. Check out my menu for some good pairings. -- posted by SaffronMeSilly

Safeway's Two Hour Turkey

Fri, 14 Nov 2008 18:23:42 -0500

Our local Safeway is called Genuardi's and they've been advertising this recipe all over the place. I think it's worth giving a try. This can be done with a Turkey as large as 24lbs. -- posted by CHRISSYG

Roast Turkey With Herb Butter & Caramelized Onion-Balsamic G

Sun, 16 Nov 2008 23:48:32 -0500

From Bon Appetit. I really do not have a clue regarding serving amounts and prep time. All a guess. I just know it tastes good! Enjoy! -- posted by SwissItalian

Roast Teriyaki Turkey

Mon, 17 Nov 2008 20:52:12 -0500

Found in an http://www.asianfoodgrocer.com Asian Food Grocer email, placed here for safekeeping. -- posted by Nozomarenu

Brined, Herb Grilled Turkey

Wed, 19 Nov 2008 16:11:49 -0500

I heard about brining from a couple of friends who like to cook and thought I'd try it out. I did some research on the web and came across this brining solution from Emeril. I have always grilled my turkeys with great results. -- posted by big daddy cook

Mom's Perfect Roast Turkey

Wed, 19 Nov 2008 16:24:29 -0500

This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird. -- posted by Rubyscarab

Turducken

Fri, 21 Nov 2008 19:49:27 -0500

Hadice's DH here, hello all. I have been making this recipe every year for the past 4-5 holiday seasons. My family demands I make it at least once a year. I got the recipe from the Salmon family website. Turducken is a chicken in a duck in a turkey. The birds are de-boned and placed one inside the other, layered with stuffing. The outer layer, the turkey, is then trussed up and sewn together to appear as a regular turkey. When you slice it down the middle you will see, in layers, turkey, stuffing, duck, stuffing, chicken, stuffing. A sure crowd pleaser. It is a challenging recipe, time consuming and labor intensive. De-boning the birds is intimidating but gets easy with a little practice. This is a labor of love, but well worth it for a special meal that will have friends and family talking about it until next year. I recommend sticking to the recipe on your first attempt. It is an expensive project to screw up by adding crazy ingredients that don't work. In addition to the food items, you will need a large roasting pan with rack, cotton string to truss up the turkey, a large needle and cotton thread to sew the turkey together and 1-2 sq ft. of cheese cloth to keep the stuffing in. -- posted by Hadice

Plain Ole Turkey

Fri, 21 Nov 2008 20:00:22 -0500

Come on - who needs all the extra stuff - just put that turkey in the oven and cook it! -- posted by Chef #379453

Roast Turkey With White Wine and Rosemary

Fri, 21 Nov 2008 20:05:51 -0500

This recipe has been tested by Country Living This Thanksgiving classic, basted in white wine and rosemary, will hold center stage on any dinner table. Arrange fresh herbs, seasonal fruit, and vegetables for colorful and easy-to-assemble holiday garnishes. -- posted by Engelis

Oven Roasted Turkey With Sage Butter - Tyler Florence

Thu, 27 Nov 2008 00:41:57 -0500

I made this last year for Thanksgiving, my very first bird...it was absolutely amazing and made me look super impressive! I am making it again this year too. My husband said I had too, LOL! I found this recipe on the Food Network in 2007. The key to my turkey last year, however, was I Brined it with Recipe#13961 and finished it using this recipe and even made Caramelized Onion and Cornbread Stuffing as a Dressing, which goes along with this Turkey. Another Tyler Florence ULTIMATE! Note: Cooking time does not include the step of Brining it the night before if you choose to do so. Enjoy! -- posted by DoveChocolatierinKY

Roast Turkey

Sun, 30 Nov 2008 01:52:35 -0500

Roast Turkey -- posted by Mrs. Bacon

How to Make the Most Delicious Turkey Ever - by Elise Bauer

Sun, 30 Nov 2008 22:35:31 -0500

This recipe is from an email from Ron at the www.recipesecrets.net website. The main source for this recipe can be found at http://www.elise.com/recipes/archives/000037moms_roast_turkey.php. Here is what Elise has to say: "My mom's turkey is unlike others. The breast meat isn't dried out, requiring cupfuls of gravy to taste good, but moist and flavorful. I've been watching her make our family turkey for years. Finally a few years ago she let me make it, giving instructions the entire time. Mom's method is to buy the best quality turkey available (organic, free-range, etc.) and cook it breast-side down. She also cooks the turkey stuffing separately, not in the cavity, which makes it easier to cook the turkey more evenly." -- posted by senseicheryl

Roast Turkey Rubbed With Achiote-Chipotle Butter

Sun, 30 Nov 2008 23:06:16 -0500

This holiday centerpiece is from chef John Manion of Mas restaurant. If you wish, substitute homemade turkey stock made with the turkey neck and giblets, carrots, onions, celery and one 7-ounce can of chipotles in adobo for the canned chicken stock called for here. Manion also likes to brine the bird overnight in salted water seasoned with brown sugar, achiote paste and vinegar. Do it if you have time. To brine it, I use about 1 gallon of water. Heat it up and dissolve 1 cup of salt into it, 1/2 cup white vinegar, 3 tablespoons brown sugar and some achiote paste. Let the turkey sit in the brine for 10-12 hours before roasting. -- posted by Carrlin

45 Minute Roast Turkey (Mark Bittman)

Mon, 01 Dec 2008 00:00:23 -0500

Another great recipe from Mark Bittman. Its almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450°F (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked (the legs are more exposed; the wings shield the breasts), and moister than birds cooked conventionally. But it works only for relatively small turkeys. -- posted by blucoat

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Mon, 01 Dec 2008 19:47:19 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgium Cookbook. This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentationa beautiful, dark golden brown turkey that everyone oohs and ahhs over. Its not that hard, just takes a little extra work. And the extrasmaking the forcemeat stuffing beforehand and the gravy at the endare worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine. -- posted by Belgophile

Mustard Plaster Turkey With Mashed Potato Stuffing

Mon, 01 Dec 2008 20:12:11 -0500

Yup, that's right mustard plaster! It's not just for clearing up congestion anymore. Now you can make a lovely, moist turkey with it! -- posted by BothFex

Bacon Wrapped Roasted Turkey

Wed, 03 Dec 2008 00:16:48 -0500

This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make! -- posted by MrsM1021

Cranberry and Apricot Stuffing for Turkey or Chicken

Mon, 08 Dec 2008 18:19:25 -0500

There is nothing better than a home made stuffing, none of that rubbish from a box LOL. Do enjoy! -- posted by djmastermum

Leftover Turkey and Brie Baguette

Wed, 10 Dec 2008 19:06:22 -0500

As an alternative, after arranging the Brie on top of the turkey, place under a preheated grill for 2-3 minutes or until the cheese begins to melt. Top with the grapes and salad, cover with the lid and serve immediately. -- posted by English_Rose

Mexican Turkey Salad (Leftover)

Wed, 10 Dec 2008 19:15:43 -0500

Another great way to use up leftover turkey! -- posted by English_Rose

Turkey Leftovers Pie

Thu, 11 Dec 2008 18:36:55 -0500

Serve with baked beans. As the pie is intended to make maximum use of tasty leftovers, the quantities of ingredients given should only be taken as a guide. If, for example, you have more leftover turkey and less stuffing than suggested, adapt the quantities accordingly and by all means include any leftover chipolatas and bacon rolls as well! Tip: The pie can be made using cold ingredients if you prefer. Mix the turkey and bread sauce together and spoon into an ovenproof dish. Place the stuffing evenly between the turkey chunks, season and spoon over the gravy in an even layer. Top with the mash and grated cheese and bake in a 350°F oven for 35-40 minutes until piping hot and golden brown on top. -- posted by English_Rose

Turkey Pizza

Mon, 22 Dec 2008 18:21:12 -0500

Fresh! Healthy! With a hint of lime and chilli or fresh mint and cranberry; your choice. Make sure you use mozzerella cheese so that the pizza will come out of the oven dry and delecious not soggy and greasy. -- posted by Tigg

Cilantro-Lime Leftover Turkey Stew

Tue, 23 Dec 2008 00:11:46 -0500

This recipe makes a tangy flavor-filled meaty soup that is a great way to use what is left of the Thanksgiving Bird after the family carnivores are finished with it. I have been developing this recipe since late 2001 when I lost my job right after the 9/11 disaster and had too much time on my hands. This stew has now become a family favorite. Very low fat and nutritious, it makes for a complete meal. It is not suited as a side dish to a main course. -- posted by Biker_chef

Perfect Christmas Turkey

Tue, 23 Dec 2008 00:29:08 -0500

This recipe is from Better Homes And Gardens, I plan on making it this year for Christmas. -- posted by Sara 76

Adobo Turkey With Red-Chile Gravy

Fri, 02 Jan 2009 23:52:06 -0500

Tired of the same old turkey? Let this recipe spice up your next Thankgiving. From Gourmet Nov. 2008 -- posted by cookiedog

Roast Turkey With Oyster Stuffing

Sun, 11 Jan 2009 12:39:16 -0500

I like oysters, but I didn't know I'd like them in stuffing. I like the combination of leeks and oysters. This recipe came from Betty Crocker's Old-Fashioned Cookbook. You can substitute 2-8 ounce cans oysters for the shucked oysters. -- posted by AmyZoe

My Favorite Turkey Chili

Fri, 16 Jan 2009 00:05:40 -0500

I've been making this for YEARS!!! I've got this written on an OLD recipe card... it's yellowed and stained.... I've used it ALOT!!! and made it many many times... unfortunately.. since my cooking style is using a recipe as a GUIDE.. (I'm alot like Rachael Ray, I don't really "measure" I just pour, and say... that LOOKS like the right amount.. LOL it comes out tasting a BIT different each time.. but ALWAYS AMAZING!! everyone LOVES it!! Because I've had it since I was a teenager, I honestly can't tell you where I got this recipe from... I just know it's always been a favorite. All of that being said... please know, I have rarely used the exact measurements.. and I've always played around with the ingredients... adding things, not putting some things in sometimes... this is a great STARTER recipe.. and play with it as you like.. WONDERFUL for leftover turkey.. as it's not the SAME OLD "Leftover Turkey Sandwiches" (not that I don't like those...) (Love you, Mom) -- posted by PamperedChefAngie

Turkey Cakes With Apple Relish

Thu, 22 Jan 2009 13:52:14 -0500

So why not turkey cakes? These seemed like a fun way to use up some leftover turkey. They are really verey good - how can they be bad? Cuisine At Home Newsletter 11/27/2008 edition of eRecipes. -- posted by Manami

Roast Turkey With Caramelized Onion Balsamic Gravy

Thu, 23 Apr 2009 01:00:46 -0400

We made this for Passover and it was a great hit! Cooked in a Nesco oven (you can keep it breast side up) it was roasted to perfection with gorgeous skin and juicy tender meat. The gravy was delicious and tangy and no lumps. -- posted by baezus

Butter-Injected Turkey

Thu, 18 Jun 2009 14:18:25 -0400

Epicurious | November 1999 -- posted by Chef #1298498

Herbed Turkey With Roasted Garlic Gravy

Tue, 23 Jun 2009 11:45:49 -0400

Make the garlic herb rub up to a day ahead and rub under the skin of the turkey, then let the turkey chill. After you cook the turkey, cover it with foil to keep it warm whiel you bake the sweet potato casserole and sourdough stuffing. -- posted by Chef #1298498

Best Way Unbrined Turkey

Tue, 23 Jun 2009 16:27:33 -0400

Convection cooking recipe -- posted by Chef #1298498

Grilled Turkey Burgers With Sweet Pickles & Spicy Cole Slaw

Thu, 27 Aug 2009 02:48:01 -0400

Sara Fosters "Casual Cooking" - what makes this book something of a gem, however, is the way Foster weaves her satchel full of recipes for dips, vinaigrettes, pasta sauces, purees - all fresh, herb-y and rather stunning , throughout most of the chapters! :) -- posted by Manami

Cristina Ferrare's Turkey

Tue, 01 Sep 2009 14:24:01 -0400

This will be the best turkey you ever have. I saw Cristina Ferrare making it on the Oprah Show. Oprah called it her favorite turkey. So I gave it a try and it was juicy and delicious. The cook time dose not include marination time. If you are making a larger/smaller turkey adjust cooking time and amount of marinade. -- posted by Maya's Mama

Grilled Turkey Burgers With Cheddar and Smoky Aioli

Sun, 06 Sep 2009 09:11:18 -0400

I took the ground turkey meat and added, a Moroccan-spiced aioli to keep the burgers moist, which gives them tons of flavor. Bon Appetit Cover on Magazine, August 2009. Smoked Paprika was used and this you can find in the spice aisle at your supermarket. Recipe comes from the Bon Appetit Test Kitchen.;) -- posted by Manami

The Only Thanksgiving Turkey Recipe You'll Ever Need

Thu, 01 Oct 2009 01:13:01 -0400

It has taken several years and taking bits of pieces from here and there for me to make the perfect turkey, but It is so moist and has a wonderful flavor and always gets rave reviews. It's labot intensive but worth the effort in the end -- posted by GingerlyJ

Roast Turkey With Red Currant Jelly and Citrus Glaze

Fri, 02 Oct 2009 16:29:50 -0400

Every Thanksgiving for many years, we've experimented making different turkey recipes. This is one that the whole family enjoyed. Begin preparing the turkey a day ahead as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. From Bon Appetit, May 2004. -- posted by lazyme

Roast Turkey With Prosciutto, Rosemary and Garlic

Fri, 02 Oct 2009 16:36:09 -0400

Every Thanksgiving, we've tried a different turkey recipe. This is a good one that we have tried. A mixture of prosciutto, rosemary and plenty of garlic rubbed under the skin of the turkey gives it a distinctively delicious taste. True garlic lovers can squeeze some of the pan-roasted garlic into the gravy for even more flavor. Begin the meal with an appetizer of chilled shrimp with lemon and dill, and offer a radicchio salad as a first course. Pour a Chianti Classico Riserva. From Bon Appetit, December 1995. -- posted by lazyme

Roast Turkey With White-Wine Gravy

Fri, 02 Oct 2009 16:39:22 -0400

We make a different turkey recipe every year for Thanksgiving. This is one that went over well with the family. From Gourmet November 1997. -- posted by lazyme

The Pastry Queen's All Sold out Chicken Pot Pie

Mon, 05 Oct 2009 16:46:48 -0400

This is a FABULOUS recipe by The Pastry Queen, Rebecca Rather, from her cookbook "The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Cafe." She says she can never make enough of these wonderful pot pies to satisfy her loyal customers. After trying this recipe, I can certainly see why. PURE comfort food here! When fall comes, this is what you'll be craving. I usually take two days to put these together--stewing the chicken and sauteeing the vegetables on the first day; making the cream sauce and the crust the second day. Do not be intimidated by the crust! It's just a top crust and hangs over the side of the dish in a rustic, country fashion. Very, very easy to roll out and work with. Also, don't buy any special oven proof bowls for this recipe--I always make it in two 9" pie plates and it fills them nicely. I add about 10 minutes to the bake time, but watch carefully so they don't burn. This recipe is super flexible; feel free to add in your favorite vegetables. I always add carrots to mine--I love the sweetness they add--a perfect contrast to the savory flavor of the pie. -- posted by Chef SuzyQ

Roasted Brined Turkey

Fri, 23 Oct 2009 10:57:44 -0400

Once I had this recipe I never looked for another method of cooking a turkey. The turkey comes out moist, flavorful, and with a beautiful golden brown color. It is a bit time consuming, but worth the effort. -- posted by Jencathen

Drunk Turkey

Wed, 11 Nov 2009 23:52:07 -0500

This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning. -- posted by Chef Melisa J