Recipezaar: Whole Turkey,Thanksgiving recipes

The Perfect Turkey

Thu, 24 Feb 2005 20:00:20 -0500

I made this for my big family Thanksgiving dinner a couple years ago. Since then, I've been the designated turkey maker. This turkey is so juicy and full of flavor, you'll never want another turkey again. -- posted by Splash035

Roast Turkey in Peanut Butter

Mon, 13 Jun 2005 17:28:37 -0400

Check for allergies if making this for company! It sounded so unusual that I had to copy it! It could be something different for Thanksgiving! -- posted by Oolala

Smoked Holiday Turkey

Mon, 19 Sep 2005 16:44:54 -0400

My father first did this years ago and perfected it over time. He made the mistake of giving them for gifts one year and was swamped with so many requests that he had to stop doing it. This has been the standard turkey at our family's holiday dinners for 25 years. -- posted by Cocinero

Roast Turkey With Sage, Onions, and Giblet Gravy

Fri, 14 Oct 2005 18:58:25 -0400

From Ladies Home Journal - the picture looks very yummy -- posted by mariposa13

Best Turkey Ever!! (Brined)

Mon, 24 Oct 2005 17:01:35 -0400

My dad has made this turkey for the past 3 years at Thanksgiving. This is my 1st Thanksgiving at home and I plan on doing it as well. The meat comes out completely juicy and its just amazing!! -- posted by Jenninjapan

Apple-Rosemary Roasted Turkey

Mon, 31 Oct 2005 18:36:45 -0500

onderful turkey for the holidays. I prefer my turkey cold rather than hot. -- posted by southern chef in louisiana

Hickory-Smoked Bourbon Turkey

Thu, 03 Nov 2005 00:39:49 -0500

This is a great way to make your holiday turkey this year. It takes a little work, but belive me it's well worth it. -- posted by southern chef in louisiana

Benny Sauce Marinated Turkey

Thu, 03 Nov 2005 20:05:00 -0500

This is a great new way to prepare your turkey, -- posted by southern chef in louisiana

Grilled Lemon-Garlic Turkey

Tue, 08 Nov 2005 04:55:31 -0500

A wonderful way to cook your turkey for the holidays or any time you cook one. -- posted by southern chef in louisiana

Herb-Roasted Turkey With Maple Gravy

Fri, 11 Nov 2005 16:51:23 -0500

This recipe was created by Lee Hefter of Spago Beverly Hills. He explains in his Spago Family Thanksgiving article that adding maple syrup to the gravy makes it go better with all the traditional Thanksgiving side dishes. Cooking Tips: Roast the bird for 20 minutes per pound for a stuffed turkey and 16 minutes per pound for an unstuffed one. The bird is done when an instant-read thermometer inserted in the thickest part of a thigh registers between 160° and 180° and the juices run clear. Remove the turkey from the oven when its temperature is 10 degrees lower than desired as the temperature will rise as the bird rests. Youll need plenty of turkey stock or canned low-sodium chicken broth and roasting pan juices to make enough gravy. To get lots of pan juices, roast your turkey at 350° and baste with some stock; if the bird does not seem to brown adequately, you can always raise the oven temperature during the last half hour for faster browning. If your gravy is too thin, simply make a smooth paste with equal parts flour and unsalted butter, a mixture known in French as beurre manié (BURR mon-YAY). Bring the gravy to a boil and whisk in bits of the paste until you get the thickness you desire. If your gravy seems too thick, gradually whisk in more stock. -- posted by NcMysteryShopper

Alsatian-Brined Turkey With Riesling Gravy

Sun, 13 Nov 2005 21:34:04 -0500

A wonderful turkey for a special occasion! The favors of this turkey will impress all that are lucky enough to dine at your table. This recipe is from Grace Parisi and is a Food and Wine Staff Favorite. WINE: A rich Alsace Riesling will match the spices in this Alsatian-flavored turkey. Pick one with depth and complexity such as the 2002 Domaine Weinbach Cuvée Sainte Catherine. Or try a tart and fruity red like the 2001 Sokol Blosser Willamette Valley Pinot Noir from Oregon. -- posted by NcMysteryShopper

Bacon-Roasted Turkey With Sweet-Onion Gravy

Sun, 13 Nov 2005 21:35:17 -0500

In keeping with his motto that "everything is better with bacon," Chef Robert Stehling of Charleston's Hominy Grill makes a bacon-herb paste that he stuffs under the turkey skin to produce an incredibly moist and smoky bird. MAKE AHEAD: The turkey can be prepared through Step 2 and refrigerated overnight. Bring the bird to room temperature before roasting. Wine: Both fruity, low-tannin reds and round, not-too-oaky whites will complement the smoky bacon here. Pick a spicy Pinot Noir, such as the 1999 Byron Sierra Madre Vineyard, or a creamy Chardonnay, such as the 2000 Acacia. -- posted by NcMysteryShopper

Perfect Roast Turkey (Brine)

Sun, 13 Nov 2005 21:37:35 -0500

Note that you'll need to brine this turkey for 10 to 12 hours before roasting it. Don't worry if a small portion of the turkey is not submerged in the brine. MAKE AHEAD: The turkey can be prepared through Step 2 and refrigerated for up to 8 hours. This recipe is from Pam Anderson of The Perfect Recipe: Thanksgiving -- posted by NcMysteryShopper

Smoked Turkey With Sweet Coffee Glaze

Sun, 13 Nov 2005 21:45:56 -0500

All you need to smoke this turkey is a grill with a lid and a bag of hickory chips. Braising the turkey results in marvelously complex flavors; sweet, bitter and herbaceous. We used french roast and 1 1/2 cups brown sugar and 1 cup cane syrup (Highly recommend). Recipe adapted from Allison Vines-Rushing and Slade Rushing From Rushing Home for Thanksgiving WINE: Try a Virginia Riesling such as Windham Riesling (2005) with this complex dish. -- posted by NcMysteryShopper

Fried Turkey Brined in Cayenne and Brown Sugar

Mon, 14 Nov 2005 13:37:00 -0500

Deep-frying a turkey is not as hard as it sounds and it yields an exquisitely moist and crispy bird much quicker then roasting. Use a deep fryer that is made for a turkey that comes with a thermostat and a metal basket for lowering and removing the turkey. Heating the oil can take up to an hour, so plan accordingly. A 12-pound turkey cooks in just 36 minutes (3 minutes per pound). Recipe by Allison Vines-Rushing and Slade Rushing from Rushing Home for Thanksgiving. 36 hours for brining. WINE: A medium-light Gewürztraminer is ideally suited to the spicy brine and the deep fried turkey. Try a Lynskeys Gewürztraminer Marlborough Wairau Peaks Vineyard 2002 or the German, Machmer Bechtheimer Stein Gewürztraminer Spätlese 2003. -- posted by NcMysteryShopper

Paprika Turkey With Pumpkin Seed Bread Salad

Mon, 14 Nov 2005 13:37:19 -0500

Perfect for any holiday or special occasion worth remembering. Make sure the turkey is completely dry before rubbing with the paprika butter. The paprika butter can be formed into a log, wrapped in plastic or wax paper and refrigerated for up to 3 days or frozen for up to 1 month. MAKE AHEAD: Prepare the bread salad through Step 2 earlier in the day and store it at room temperature in a covered container. Reheat the scallion mixture and toss with the toasted bread just before serving. Wine: A Medium-light Gewürztraminer is ideally suited the hot paprika in the glaze, while its fruitiness will complement the turkey meat. Look for Machmer Bechtheimer Stein Gewürztraminer Spätlese 2003 from Germany or the Lynskeys Gewürztraminer Marlborough Wairau Peaks Vineyard 2002 from New Zealand. Recipe adapted from Marcia Kiesel of Food and Wine. -- posted by NcMysteryShopper

Awesome High Heat Holiday Turkey

Mon, 14 Nov 2005 20:35:08 -0500

You must try this for your holiday turkey, you will not be disappointed! This is the only way we make turkey, EVER! Especially since oven space is valuable around the holidays. Why high heat? Heat cooks. Opening the cavity will allow the heat to cook the bird from the inside as well as the outside. Seasoning? Why? Herbs and spices create a crust on the skin that seals in the flavor and juices, you pick what seasoning. Breast side down? Why? The rack keeps the turkey from steaming on the bottom of the pan. Why metal? It conducts heat better than glass or ceramic. Why foil? High heat can cook too well. Loosely covering the top of the turkey will keep it from burning. Why liquid? To catch the juices and fat as they drip from the turkey so that they will not burn from the high heat of the oven and stick on the bottom of the pan. You will be able to use this liquid as a base for your gravy. 5 rules for HHT: 1) Don't salt!!!!!!!! Why suck the moisture out? 2)Don't let the bird touch the pan! We want to roast, not stew. When it sits on the bottom of the pan, instead of a rack, or it is squeezed into a too small pan, the hot air is unable to envelop the turkey, causing it to cook in it's own juices 3)Don't Baste the bird! It will break caramelization, slow down cooking and use up the pan juices 4) Don't poke with a fork to turn or check the bird! Piercing the meat will allow the flavorful meat juices to escape 5) Don't cover the bird with cheesecloth! We don't care what Martha says, covering the bird with cheesecloth will prevent browning. It will make a mighty tasting cheesecloth, though, if you are into that kinda thing! Then spoon the stuffing in. What about stuffing? Use Chef Marc's easy method: Using oven mitts, place the turkey, cavity up, into a five-gallon plastic container From Chef Marc on KGO-AM. -- posted by kiwidutch

Lets Talk Turkey

Wed, 23 Nov 2005 13:24:32 -0500

As a young bride, I didn't have a clue what to do with a turkey or even a whole chicken. I made many mistakes (I even left the gizzards in the body cavity) but I've come a long way since then! When posting this recipe, I'm including the basics for preparation of the bird, my recipe for pan gravy, a simple cooking timetable and carving instructions. Since my family isn't fussy about stuffing, I do a smaller amount to fill the neck cavity only. I hope this will help new brides ....... and seasoned pros! -- posted by CountryLady

Kittencal's Best Brown Sugar Turkey Brine

Tue, 13 Dec 2005 15:59:59 -0500

This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612 -- posted by KITTENCAL

Homestyle Turkey, the Michigander Way

Tue, 07 Mar 2006 08:54:02 -0500

I've been using this recipe for the past few years. It's easy, tasty and always gives me a moist bird. Originally from allrecipes. -- posted by sugaree

BBQ Turkey

Sat, 15 Apr 2006 14:33:12 -0400

My wife has told me to only cook turkey like this from now on. -- posted by mtodryk

Oleta's Turkey Dry Rub

Sat, 20 May 2006 14:43:23 -0400

My ex's step-mother was a BOMB in the kitchen. For Thanksgiving she rubbed the turkey down with this before cooking. Talk about some good eatin! Prep time is quick, but passive time will depend on how large your bird is, so the 2 hours are a guess. -- posted by Redneck Epicurean

Roast Turkey With Sage and Thyme

Mon, 17 Jul 2006 20:36:47 -0400

Happy Thanksgiving! -- posted by KittyKitty

Maple Butter Turkey

Wed, 20 Sep 2006 19:24:46 -0400

My husband got stuck with the job of preparing the turkey one Thanksgiving. This recipe was given to him by our boss. The turkey came out juicy and tender, and everyone loved it. We used thyme and sage for the herbs, but use any herb you like. Cooking time will vary according to the weight of your bird. -- posted by SaraStar

Juicy Roast Turkey

Tue, 26 Sep 2006 16:27:00 -0400

The rub makes this turkey absolutely delicious! The roasting technique comes from Fine Cooking Magazine, issue #60, but the rub is my own. This makes enough rub for a 15 to 20 lb turkey. All the herbs called for are dried, but if you are lucky enough to have fresh, by all means use that - just in larger quantities. No stuffing here, but you can certainly make some on the side. -- posted by evelyn/athens

Brined and Roasted Thanksgiving Turkey With Simple Gravy

Wed, 18 Oct 2006 20:24:40 -0400

For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time. -- posted by Alan in SW Florida

Roasted Turkey With Stuffing

Mon, 06 Nov 2006 18:55:18 -0500

This is the recipe I used to make my first Thanksgiving dinner, 2005. Increase ingredients/cooking time to the size of your turkey. From Martha Stewart's magazine. -- posted by DecemeberMom

Thanksgiving Roast Turkey W/Herb Butter and Caramelized Onion-Ba

Thu, 16 Nov 2006 17:47:04 -0500

If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices. -- posted by Cooks4_6

Cajun Deep Fried Turkey

Thu, 16 Nov 2006 18:37:26 -0500

Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too! -- posted by Olha

Brined Roasted Turkey

Sat, 18 Nov 2006 18:53:40 -0500

I kind of mixed the ingrediants from the different brines, cavity fillings and vegetable roasting rack from several different Food TV recipes. This made the moisest turkey ever. -- posted by Sherri L.

Rachael's Two Small Roasted Turkeys Dinner

Sat, 18 Nov 2006 20:53:39 -0500

Another excellent recipe by Rachael Ray. The choice of seasonings make this turkey just a little different. -- posted by Sandylee

Roasted Butter Herb Turkey

Fri, 24 Nov 2006 21:48:16 -0500

Saw this on the food network. I'm planning on making it for a holiday dinner party this year. It looked SO good! -- posted by Jfoxe

Kittencal's Perfect Roasted Whole Turkey (Great for Beginners)

Thu, 07 Dec 2006 15:44:08 -0500

Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064 -- posted by KITTENCAL

Pomegranate-Citrus Turkey

Sun, 10 Dec 2006 13:16:26 -0500

Haven't tried but sounds good! -- posted by Riverlivin'

Turkey Mercedes

Thu, 28 Dec 2006 15:40:49 -0500

This delicious turkey is marinated with the flavors of Cuba. The recipe is foolproof and the turkey is the best you'll ever taste! -- posted by MilkAndCookies

Molasses Brined Turkey With Gingersnap Gravy

Tue, 03 Apr 2007 16:37:31 -0400

This is from epicurious and the best turkey I've ever had. The breast meat was succulent and moist, without adding salt, even 3 days later. I was afraid the gravy would be too un-traditional for my guests but they didn't have a clue about the ingredients, just that it was the unbelievably good! -- posted by Cinrand

Cider-Basted Turkey With Roasted Apple Gravy

Sat, 29 Sep 2007 17:39:42 -0400

From Bon Appetit. I personally thought that the gravy was a little too sweet, but my guests really liked it. -- posted by lazyme

Never- Fail Basic Brining Recipe

Mon, 01 Oct 2007 19:22:24 -0400

No more dry, flavourless turkey! Make sure your next holiday turkey is moist and flavourful, with a crisp, golden skin! Here is the brining recipe I use. I got this from the TV Show "America's Test Kitchen" about 8 years ago and it has never failed me. This method works best with a 12 to 14 lb turkey because the smaller turkeys cook more evenly than large birds. The taste has never been salty and the breast meat is very juicy; you could shave it if you wanted! The preparation time includes the brining and "drying" time. Edited to add: For planning purposes, I usually start the brining process approximately 24 hours prior to my planned serving time ie: 4:00 pm Saturday afternoon for a Sunday evening dinner. The turkey can be cooked and carved earlier in the day or timed to finish so you can carve at the table. NOTE: The turkey must be roasted unstuffed. With this method of cooking the internal temperature of the stuffing will not get hot enough to kill any bacteria that may be present. Prepare your dressing separately. -- posted by J. Ko

Rotisserie Chicken or Turkey

Mon, 08 Oct 2007 22:40:12 -0400

I cannot say enough about this way of cooking poultry. The outside skin is crisp and the inside is fall off the bone juicy. -- posted by Tiggrr

Roast Brined Turkey

Tue, 09 Oct 2007 00:05:49 -0400

My mom uses this recipe for her catering business and always gets a lot of compliments. It makes a very moist, herby turkey. (Works great with two bone-in, skin-on turkey breasts, too). -- posted by Battle in Seattle

Easy Smoked Turkey

Tue, 09 Oct 2007 00:09:12 -0400

Every bit as good as any fancy meat store. We always buy an extra turkey when they're on sale, for this purpose. Makes great snacky food for when company's over, for sandwiches, game day--whatever. It will be a pretty pink color when done cooking. YUM! Note: Don't pay much attention to the nutritional info. Yes, the sodium will still be high, but this isn't taking into account that you're not actually eating all of this stuff. -- posted by Battle in Seattle

Tuxedo Turkey

Tue, 16 Oct 2007 22:03:48 -0400

This takes advantage of that extra store bought pie crust left over from making a pumpkin pie with a bottom crust only. Besides its cute. Black food coloring can be found in stores that sell cake decorating supplies. -- posted by Nyteglori

Salt & Pepper Grilled Turkey - Martha Stewart

Thu, 25 Oct 2007 14:34:26 -0400

From the Thanksgiving edition of Living 2007. Placed here for safe keeping to make this Thanksgiving. -- posted by Pixie's Kitchen

Turkey Brine and Seasoning

Tue, 30 Oct 2007 00:42:03 -0400

This is a fantastic way to make your turkey have GREAT flavor. We use it every Thanksgiving and people simply rave over the wonderful flavor our turkey has. -- posted by Wendelina

How to Cook a Perfect Turkey

Wed, 31 Oct 2007 18:19:51 -0400

i find this helpful when I cook the annual bird. This is from the National Turkey Federation. -- posted by "Food:The Way To Anyone's Heart"

Turducken (A Chicken in a Duck in a Turkey)

Fri, 02 Nov 2007 18:53:44 -0400

A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The birds can be deboned the day before to save some time since this recipe requires a long slow cook time. -- posted by Karen From Colorado

Apricot-Kahlua Glazed Roasted Turkey

Thu, 08 Nov 2007 01:30:24 -0500

This is a simple glaze for roasted turkey that makes a wonderful sweet rich gravy from the drippings. -- posted by Nodakian

Thanksgiving Turkey

Thu, 08 Nov 2007 14:25:39 -0500

This is not some recipe I found, it is just my personal way of marinating / seasoning any kind of meat. I use a flavor injector, an electric Roasting oven, some oven bags, foil, ties, pop-up timer and a basting brush. * I use this same seasoning for a pork roast for Christmas ;) -- posted by Kitty Kat Cook

Honey Brined Smoked Turkey

Fri, 09 Nov 2007 22:53:11 -0500

Recipe courtesy Alton Brown, 2004 See this recipe on air Tuesday Nov. 13 at 12:00 AM ET/PT. Show: Food Network Specials Episode: All Star Thanksgiving -- posted by Punkinfaery

Roast Turkey With Herb Butter and Caramelized-Onion Gravy

Mon, 12 Nov 2007 01:19:59 -0500

Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey! -- posted by Cooks4_6

Full-Flavored Roast Turkey

Tue, 13 Nov 2007 16:29:00 -0500

Start by soaking the turkey in brine. I need 1 1/2 gallons of water to cover the turkey in the bucket I use. A larger container may require more water. Just remember the ratio -- 1 cup kosher salt (and 2/3 cup sugar) per gallon of water -- and increase accordingly. Don't worry if a bit of the turkey is not submerged. Just place the turkey, breast down, in the water, and let part of the back sit above the water. Sugar is optional, but it helps the bird brown beautifully. -- posted by Cree #2

Dry-Cured Rosemary Turkey

Fri, 16 Nov 2007 17:41:18 -0500

From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey. -- posted by Chef Tweaker

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

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

Turkey Brine

Tue, 20 Nov 2007 18:01:11 -0500

You have never tasted a turkey so divine as a turkey that has been brined first. Making the brine is fast and easy and it can be suited to your taste by adding or eliminating certain ingredients. Please try it! I promise you won't be disappointed! -- posted by Brandi homemaker

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Portuguese Turkey Stuffing

Thu, 08 Oct 2009 11:04:57 -0400

This is for stuffing the Portuguese Turkey. Recipe found on New York Time Site. Portuguese cornmeal bread can be found at Portuguese bakery shops. It may also be sold at some Super Markets. Turkey recipe "Recipe #393686" -- posted by daisygrl64

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

Fool-Proof Thanksgiving Turkey and Gravy

Wed, 02 Dec 2009 11:43:05 -0500

I have made this five years in a row and always get compliments about it being the most tender turkey people have ever had. Basting isn't required until the end, so it's a really low-maintenance recipe! And the gravy (my personal favorite part of Thanksgving) is to die for! I have used the same measurements for up to a 14-pound turkey. Serving size and yield were hard to estimate because we always have way more gravy than needed...I settled on 10. Note that because of the broth used, you should not stuff the turkey with stuffing. -- posted by Robyn's Cookin'