Thanksgiving turkey recipes

Thanksgiving is less than a week away and it is time to start preparing for the big feast! One of the most popular foods on thanksgiving is turkey, so I decided to share with you my favorite turkey recipes that you and your family are guaranteed to love! Even if you do not like turkey you can use these recipes to marinade a chicken or some tenders. 

ENJOY 🙂


Best Thanksgiving turkey recipe

Ingredients    serves 6-8

  • One 11-pound turkey, thawed
  • 6 tablespoons unsalted butter, cut into 1 tablespoon parts
  • 1 1/2 yellow onions, peeled and halved
  • 4 garlic cloves, peeled
  • Dry Rub: 
  • 2 teaspoons salt
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard

Directions

  1. Preheat your oven to 325° F.
  2. In a bowl, combine the salt, thyme, sage, paprika, pepper, and ground mustard until evenly incorporated.
  3. Remove the turkey from its packaging. From the bird’s cavity, remove the neck and the bag containing the gizzards and heart. (You can keep these items to make stock or discard them.)
  4. Use a few paper towels to dry off the skin of the bird and inside the cavity.
  5. Lift the skin over the turkey breast (on the side closest to the legs) and slide your hand under the skin separating it from the breast meat. Do this on both sides of the breast.
  6. Insert three pats of butter under the skin on one side fo the turkey breast spreading them around evenly. Repeat on the other side.
  7. Sprinkle the dry rub all over the turkey – breast, legs, wings, anything you can see. Using your hands press the rub into the skin a little. If you have any extra rub sprinkle it inside the cavity.
  8. Place the onion halves and garlic cloves inside the turkey’s cavity.
  9. Transfer the bird to your roasting pan. (Note: use a pan with a rack to keep the bottom of the turkey from getting soggy.)
  10. Take a good sized piece of foil and place it over the turkey breast. (You want to make sure to the foil piece is big enough to fit over the whole breast.) Press down and mold the foil to the breast., let the ends stick out if the foil’s a bit big.
  11. Place the turkey in the oven and roast for 2 hours. Carefully remove the foil from the turkey. Increase the oven temperature to 400 degrees and cook the turkey for another hour, or until the internal temperature of the breast reaches 165 F and the skin is golden and crispy.
  12. Remove the turkey from the oven and let it rest briefly before carving.
  13. Note : The cooking time in this recipe is for up to a 12-pound turkey. Add 15 minutes of cook time at 325 F for each additional pound

Recipe Credit : Yellow Bliss Road


Pressure Cooker Turkey Recipe

Ingredients  – 10 Servings

  • 2 teaspoon garlic powder
  • 2 teaspoon paprika
  • 2 teaspoon sage, rubbed
  • 2 teaspoons Sicilian sea salt
  • 1 teaspoon black pepper, ground
  • 1 teaspoon thyme leaves 
  • 1 bone-in turkey breast, (about 5 pounds), fresh or frozen, thawed
  • 2 tablespoons butter, melted
  • 1 cup chicken stock

Directions 

  1. Mix seasonings in small bowl; set aside. Rinse turkey and pat dry. Sprinkle 1 tablespoon of the seasoning mixture under skin of turkey.

  2. Melt butter on sauté setting of electric pressure cooker (instant pot). Place turkey, skin side down, in pot. Cook 8 to 10 minutes or until skin is browned all over, turning occasionally. Turn turkey, skin side up. Carefully add stock around turkey. Sprinkle turkey with remaining seasoning mixture. Close lid.

  3. Set to cook for 30 minutes on high pressure or until turkey is cooked through (internal temperature reaches 165°F). Vent pot and release pressure before opening. (Check manufacturer’s manual for safe operating directions.) Transfer turkey to platter or carving board and slice. Reserve turkey drippings to make Perfect Turkey Gravy.

  4. Perfect Turkey Gravy: Remove turkey drippings from pot; measure 1 cup. Mix 2 packages Turkey Gravy Mix and 1/4 cup flour in pot. Gradually stir in 3 cups water and 1 cup turkey drippings with wire whisk until smooth. Stirring frequently, cook on sauté setting until gravy comes to boil. Reduce heat to warm setting; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

  5. Recipe Credit : McCormick


  6. Herb and Butter Roasted Turkey  Ingredients     serves 6-8

  • 1(14-16) pound turkey,giblets + neck removed, patted dry
  • 2 sticks (1 cup) unsalted butter,softened
  • 2tablespoonsfresh sage,plus more for stuffing the bird
  • 2 tablespoonsfresh thyme,plus more for stuffing the bird
  • 3 tablespoons fresh parsley
  • zest of 1 lemon
  • 3teaspoons salt
  • 1 1/2teaspoonspepper
  • 1piecelarge of double lined cheesecloth
  • 2lemons,halved
  • 1garlic head,tips sliced off
  • 1onion,halved
  • 7-8cupslow sodium chicken or turkey broth 
  • White Wine Pan Gravy

  • 1 cup white wine,divided

  • 4 tablespoons butter

  • 6tablespoons flour

  • drippings from the turkey

  • 2-3 cups chicken or turkey broth,as needed
  • 1tablespoonfresh sage
  • salt + pepper,to taste

Directions 

  1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and rinse the bird off, pat dry and allow to come to room temperature.
  2. To make the compound butter, finely chop the sage, thyme + parsley and add to a bowl with the butter. Add the lemon zest, salt and pepper, mix well to combine, making sure the butter is smooth and the herbs evenly mixed throughout (you can also add everything to a food processor and mix it that way).
  3. Preheat the oven to 450 ° F. Position a rack in the lower third of the oven.
  4. Place the turkey in a large roasting pan.
  5. Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub half of the compound butter under the skin of the bird, spreading some of the butter on top of the skin as well. Take the remaining butter and melt it over the low heat on the stove or in the microwave. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheese cloth has soaked up the butter. Lay the cheesecloth over the bird, covering most of the bird. Drizzle any remaining butter over the turkey.
  6. Pour about 4 cups of chicken broth into the bottom of the roasting plan. Place the roasting pan in the oven and roast for 45 minutes at 450 °F. After 45 minutes reduce the oven temperature to 350 °F. and continue cooking for another 2 hours (until the turkey registers 160 °F. on a meat thermometer), adding 1-2 cup of broth half way through roasting. I like to baste the turkey with the drippings 2-3 times throughout cooking and when doing so rotate the roasting pan.
  7. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a baking sheet, tent loosely with foil and let rest 20-30 minutes before slicing.
  8. To make the gravy, strain the liquid from the roasting pan, skimming off most of the fat. I like to pour the broth into a 4 cup measuring cup and then place in the freezer for 10 minutes. This helps the fat rise to the top of the surface. Once you have skimmed the fat, add enough broth to equal about 4-5 cups total of drippings/broth.
  9. Place the roasting pan over two burners and add a slash of wine (about 1/2 cup) to deglaze the pan. You want to scrape up all those brown bits on the bottom of the pan. Once the pan is throughly deglazed, add the butter and once melted, add the flour whisking to combine. Cook stirring constantly, until the mixture is golden, around 5 minutes.
  10. Increase heat to medium high and add the remaining 1/2 cup of white wine, whisking as you go to let the wine reduce down. Slowly add reserved broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook, continuing to stir, until the gravy has thickened to your desired thickness, around 8 to 10 minutes. Season to taste with salt and pepper. Serve warm with the turkey.

Recipe Credit : Half Baked Harvest


Friday (the day after thanksgiving) will be my last Thanksgiving related post and then my Christmas ones will start! Also, I have posted so many thanksgiving related posts so I will leave them linked if you want to read them, they offer a lot of great advice for preparing and how to make it less stressful.  

Thank you so much for reading my post, if you have any questions leave a comment down below and I will respond, also if you are new please follow my blog and join me on my blogging journey 🙂 Have a wonderful day:)

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