5 Terrific Turkey Recipes

Good Morning Everyone! Tomorrow Is Also A Special Day Because Its The First Day Of Christmas Posts! It Is Also Thanksgiving! Thanksgiving Is Probably One Of My Favorite Holidays! What Is Your Favorite Holiday? Well Onto Today’s Post! Today I Will Be Posting 5 Terrific Turkey Recipes! Hope You Enjoy! Don’t Forget To Read The FIRST CHRISTMAS POST Tomorrow Morning! 

                                        Enjoy This Post!

 

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   Herb and Citrus Butter Roasted Turkey

Oven management on the big day can be hectic, but don’t stress. Bake your sides once the bird comes out of the oven. The turkey will stay warm for about an hour, leaving you plenty of time to finish cooking the meal.

Recipe Credit-  Delish

Picture Credit- Picture Link

Herb and Citrus Butter Roasted Turkey

Oven management on the big day can be hectic, but don't stress. Bake your sides once the bird comes out of the oven. The turkey will stay warm for about an hour, leaving you plenty of time to finish cooking the meal.
Course Main Course
Keyword Thanksgiving
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Author delish.com

Ingredients

INGREDIENTS

  • 1 lemon
  • 1/2 c. butter
  • 1/2 shallot
  • 8 large sage leaves
  • 2 tbsp. fresh thyme leaves
  • 1 tbsp. rosemary leaves
  • 1 clove garlic
  • 1 fresh whole turkey
  • 1 medium onion
  • 2 carrots
  • 2 celery ribs
  • Kitchen string
  • 1 c. dry white wine
  • 1 c. low-sodium turkey or chicken broth
  • 1/4 c. all-purpose flour

Instructions

DIRECTIONS

  1. Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter.
  2. Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
  3. Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
  4. Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
  5. Transfer turkey to a serving platter. Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
  6. Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.

 

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               Maple Cider Glazed Turkey

 This Maple Cider Glazed Turkey is so delicious it just might become your new go-to family recipe for Thanksgiving turkey!

Recipe Credit- A Family Feast

I Found This Recipe On- Country Living

Picture Credit- Picture Link

Maple Cider Glazed Turkey

We believe that a fresh turkey is far better than a frozen and thawed turkey if you want to serve a juicy bird at your meal. You will pay more, but we feel it is worth it to spend the extra dollars for a special holiday meal.
Course Main Course
Keyword Thanksgiving
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Author afamilyfeast.com

Ingredients

INGREDIENTS

  • 1 12-14 pound fresh turkey see note
  • 1 cup apple cider
  • 12 tablespoons butter softened
  • 6 tablespoons maple syrup divided
  • 2 tablespoons Dijon mustard divided
  • ½ teaspoon salt
  • 1 large carrot quartered
  • 1 large onion quartered
  • 1 large stalk celery quartered
  • 2 whole garlic cloves cut in half
  • 2 cups vegetable or chicken stock

Instructions

INSTRUCTIONS

  1. Rinse and pat dry the turkey and place in a roasting pan in a V-shaped rack. The neck and gizzards will not be used for this recipe.
  2. Place the cider in a small sauce pan and bring to a boil. Boil until it is reduced to 2 tablespoons. Cool to room temperature.
  3. Preheat oven to 350 degrees F.
  4. In a small bowl, mix the softened butter with four tablespoons of the syrup, one tablespoon of the reduced cider, one tablespoon of the mustard and the salt.
  5. This mixture will be placed under and over the skin so if it is too lose, use a turkey baster to squirt under the skin, otherwise use your hands to spread. Do this by running your fingers under the skin around the front and back of each breast and as far as you can into the thighs and legs without tearing the skin to loosen the skin. Then place ¾ of the mixture under the skin you loosened. Take the remaining butter mixture and rub all over the outside skin.
  6. Place the carrot, onion, celery and garlic around the outside edges of the rack and pour the stock into the bottom of the pan. These will help flavor your gravy but will have no effect on the taste of the turkey. Do not place anything into the cavity of the turkey.
  7. Place an instant read thermometer into the thickest part of the breast and set the temp to alarm at 150 degrees F. (don’t worry, it will be cooked longer, this is just to remind you to put the glaze on)
  8. Place it in the oven uncovered for 45 minutes.
  9. While the turkey is cooking, mix the remaining tablespoon of cider, tablespoon of mustard and two tablespoons of maple syrup together to make the glaze. Set this aside for later in the recipe.
  10. After 45 minutes, cover the turkey with a tent of tinfoil and bake until the internal temperature reaches 150 degrees, about two hours for a 12 pound turkey, give or take depending on the size of your bird.
  11. Remove the foil and glaze the skin of the turkey and place back in the oven until the internal temperature has reached 160 degrees. If the turkey is already very browned, then keep the foil on. If not, leave off for the remaining cooking time.
  12. Once at 160 degrees F, (about 2½ to 3 hours total), remove from the oven and tent loosely with foil. Do not remove the probe of the thermometer until after the turkey has rested.
  13. Let rest for at least 20 minutes before carving.
  14. If making gravy, remove the turkey to a platter to rest, pour water or stock into the pan and cook over stove burners to loosen the brown bits. Cook for about ten minutes to extract flavor from the vegetables. Thicken with a paste of butter and flour and continue to cook for three minutes. Season and strain into a gravy boat, discarding the solids.

 

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     Very Classic Dry-Brined Roast Turkey

If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

Recipe Credit- Epicurious

Picture Credit- Picture Link

Very Classic Dry Brined Roast Turkey

If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Course Main Course
Keyword Thanksgiving
Servings 8
Author epicurious.com

Ingredients

INGREDIENTS

  • 3/4 cup Diamond Crystal or 7 tablespoons Morton kosher salt
  • 3 tablespoons light brown sugar
  • 1 12–14-pound turkey, neck and giblets removed, patted dry
  • 2 sprigs rosemary
  • 2 garlic cloves crushed
  • 1/2 cup 1 stick unsalted butter
  • 2 teaspoons soy sauce

Instructions

PREPARATION

  1. Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
  2. Place oven rack in lower third of oven; preheat to 425°F. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.
  3. Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
  4. Reduce oven temperature to 350°F and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

 

aromatic-lemon-apple-herb-turkey-2

         Lemon, Apple, and Herb Turkey

This aromatic lemon, apple and herb turkey is moist, tender, delicious and the perfect centerpiece for your holiday meal! Easy to make and bursting with flavor.

Recipe Credit- Tangled With Taste

I Found This Recipe On- Country Living

Picture Credit- Picture Link

Aromatic Lemon, Apple And Herb Turkey

This aromatic lemon, apple and herb turkey is moist, tender, delicious and the perfect centerpiece for your holiday meal! Easy to make and bursting with flavor.

Course Main Course
Keyword Thanksgiving
Author tangledwithtaste.com

Ingredients

Ingredients

  • 1 Turkey 12-18lbs, although you can go bigger, you may have to adjust ingredients accordingly
  • Lemon and herbs brine
  • 1.5 heaping cup salt
  • 1.5 gallons water
  • 8 bay leaves
  • 1/2 c molasses -or- 3/4 c brown sugar
  • 6 lemons washed and quartered
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 Tbs minced garlic
  • Combine all ingredients in large pot and bring to a boil for 2-3 minutes or until salt and sugar is dissolved. Remove from heat and let cool completely.
  • Herb Butter
  • 1/2 cube softened butter 4 TBS Butter
  • 1 c chopped parsley
  • 1 tsp salt
  • Combine all ingredients and mix well
  • Aromatics
  • 1 red apple sliced
  • 1 onion quartered
  • 1 tsp or 1 stick of cinnamon
  • 2 sprigs rosemary
  • 6 sage leaves
  • 1.5 c Gingerale

Instructions

Instructions

To Brine your turkey

  1. Soak turkey in brine 1.5 hours per pound. Once bird has soaked for required time, remove bird from the brine and rinse well with cold water. Discard your brine. At this point you can either put bird in the refrigerator overnight, or cook immediately.

When ready to cook you Turkey

  1. Preheat your oven to 500 degrees Fahrenheit.

How to apply the herb butter

  1. Place your bird on the rack in your roasting pan. Pat dry with paper towels. At the rear end of the bird, slide your fingers into the space between the skin and the meat. Slowly pry the two apart starting at the rear and working your way up to the neck on the breast side of the bird. Stuff your herb butter into this pocket you have just created.

The Aromatics

  1. Combine all aromatic ingredients into a microwave safe dish and microwave on high for 5 minutes. This will steep your ingredients. Add the steeped aromatics to the turkey's cavity.

Crispy Turkey skin

  1. Tuck the wings underneath the bird. Coat the skin liberally with canola oil. Salt the skin generously.

Roast that sucker

  1. Roast the turkey on the lowest level of your oven at 500 degrees Fahrenheit for 30 minutes. Then cover the breast portion of your turkey with a foil shield and reduce the oven temperature to 350 degrees Fahrenheit. Cook until the thickest part of the turkey breast reads at 163 degrees Fahrenheit. (a 14-16 pound turkey usually takes approx. 2.5 hours AFTER the 30 minute high roast)
  2. When you remove your turkey from oven, let rest 20-30 minutes before carving.

Recipe Notes

TURKEY BRINE

You should brine your turkey 1.5 hours per pound. However that time changes under the following circumstances:

  • Fresh turkey: If you’ve purchased a fresh (never-been-frozen) turkey you should only brine it for about 1 hour per pound.
  • Turkey with 8% solution of salts and spices: Occasionally frozen turkey’s from certain brands have ben “slightly pre-brined” in an 8% solution. If your turkey has that note on it, then cut your personal brining time down to 1 hour per pound.
  • Pre-brined turkey: Certain retailers sale actually fully brined turkeys. If you’ve purchased a fully brined turkey then you can fully skip that step in this process and go straight to herb butter and aromatics.

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Perfect Roast Turkey

                                          A Simple Yet Traditional Turkey Recipe!

Recipe Credit- Food Network

Picture Credit- Picture Link

Perfect Roast Turkey

Course Main Course
Keyword Thanksgiving
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings 8
Author foodnetwork.com

Ingredients

Ingredients

  • 1/4 pound 1 stick unsalted butter
  • 1 lemon zested and juiced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 fresh turkey 10 to 12 pounds
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon halved
  • 1 Spanish onion quartered
  • 1 head garlic halved crosswise

Instructions

Directions

  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

 

Thank You So Much For Reading Today’s Terrific Post! If You Enjoyed This Post A Like Would Be Appreciated!  Don’t Forget To Read The First Christmas Post Either! Have A Great Day!

 

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