The countdown has commenced! There are less than 2 weeks until Turkey day ……. Thanksgiving! It seems so unreal that the Holiday season is upon us. Christmas is peeking around the corner and over these next few weeks thousands of turkeys are going to be bought :). This brings me into my next topic……. TURKEY! For those of us who love turkey you are going to take special interest in today’s post. Honestly hour: I myself and not a turkey lover, sorry but Ham has stolen my heart 🙂 But that doesn’t mean I still don’t make Turkey for Thanksgiving. Every year we have family over so as you can imagine, pie’s are flying out of the oven, cranberries are being pounded, and Turkey’s are being stuffed. That is why I wanted to post these recipes today.
Since so many people all around the world indulge in Turkey not just on Thanksgiving but all year round I wanted to share with my readers, “5 terrific Thanksgiving turkey recipes”. Hopefully some of you decide to use one of these recipes or take inspiration from them. If you do then please @ me on instagram “@diy.lifestyle.co because I would love to hear how they turned out!
HAPPY FRIDAY everyone, enjoy your weekend and ENJOY today’s post 🙂
P.S : on my most recent blog post ( click to view 7 Delicious Thanksgiving side dishes.) I discuss new features I added to my blog, so be sure if you want to know them to read the beginning of the post. Okay, this time I am serious, now, ENJOY the post. 🙂 🙂 🙂
Smoked Whole Turkey
- 1 fresh whole turkey (15 to 17 pounds), patted dry with paper towels
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
- Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
- Place the turkey in the grill or smoker and cook for 45 minutes.
- Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
- Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
I found this recipe on food network
Spanish spiced Turkey
- 1 Bird
- 4 quarts water
- 1 cup salt
- 1 cup sugar
- Carrots & Onions for roasting
- Fresh thyme
- 2 Cups OJ
- 1 small yellow onion
- 4 cloves of garlic
- Salt, to taste
- Honey, to taste
- 4 cups stock
- OJ Zest
- Pine Nuts
- Fennel seed
- Cumin seed
- Smoked Spanish Paprika
- White Pepper
- Mustard Seeds
- Chili flakes
- Cheese cloth
- Bring to a boil the water, sugar and salt. Cool and then immerse turkey in the brining liquid for about an hour.
- Toast pine nuts until golden on the stovetop.
- In another pan, saute onions & garlic until soft and fragrant.
- Add orange juice and stock and reduce by ⅓, stirring frequently.
- Season with honey and salt according to your preference. Pour over the apricots and prunes and allow fruit to soak.
- Strain fruit, reserving the liquid, and stir in the toasted pine nuts. Using cheesecloth and string, wrap and tie the prunes, apricots and pine nuts into a bundle.
- Combine spices in a bowl.
- Stuff bird, sitting in a roasting pan, with bundle and rub with spices. Arrange onions, carrots, and fresh thyme around the turkey.
- Roast at 375F for about 2 hours, or until done, depending on the size of the bird.
- Baste occasionally with the strained orange sauce while roasting.
- When serving, remove the cheesecloth insert and arrange its contents around the turkey with the carrots and onions. Garnish with fresh thyme.
I found this recipe on noshing with the no lands
Paleo Thanksgiving Turkey with Fresh Herb Rub
- 10 lb fresh turkey
- 2 ribs celery , cut in chunks
- 2 large carrots , cut in chunks
- 1 medium onion , roughly chopped
- 2 bay leaves
- 1 sprig thyme
- 1 bunch rosemary , fresh, finely chopped
- 1 bunch thyme , fresh, finely chopped
- 1 bunch sage , fresh, finely chopped
- ½ cup olive oil, or, coconut or avocado oil
- 1 tbsp kosher salt
- Finely chop the rosemary, sage, thyme. Then add the herbs, salt, and oil together in a small bowl and rub it all over the skin of the fresh turkey
- Add the the onions, carrots, celery, and bay leaves in a large roasting pan.Put the turkey on top of the vegetables and refrigerate overnight if you have time, this will help the skin dry out and become nice and crispy.
- Preheat your oven to 450 degrees F. Cook time is about 17 minutes per pound.
- Put 1 cup water into the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin becomes brown, about 40 minutes.
- Reduce the oven temperature to 350F for the rest of the cook time.
- Baste the turkey every 30 minutes with the pan juices, add a little more water to the roasting pan, if needed. Once it has browned you can loosely tent the turkey with foil to prevent it from getting too dark and drying out.
- Remove the turkey from the oven when an insta read thermometer inserted in the thickest part of the turkey registers 160F. Make sure that the thermometer is not touching a bone when doing the reading.
- When the turkey is fully cooked remove it from the oven and let it rest for at least 30 minutes. Cover loosely with aluminum foil while it’s resting.
I found this recipe on noshtastic
Stuffed roasted turkey breast
- 3 quarts water
- ¾ cup maple syrup
- ¾ cup Kosher salt
- 1 fresh bunch of thyme
- 3 bay leaves
- 2 garlic cloves, crushed
- 2 Tbsp. black peppercorns
- 1 large turkey breast, 3-4 lbs.
- ½ onion, chopped
- 1 Tbsp. butter
- 2 slices stale bread or the ends off the loaf
- ¼ cup dried cranberries
- ¼ cup pistachios
- 1 tsp. poultry seasoning plus more for the outside
- salt and pepper to taste
- ¼ cup white wine or chicken broth
- Olive oil
- For the brine place all ingredients except turkey in a large stock pot. Bring to boil and cook until salt dissolves. Remove from heat and allow to cool completely.
- Once cool, put the turkey in the brine and refrigerate overnight.
- When ready to roast. Remove the turkey from the brine and pat dry. Cook the onion in the Tbsp. of butter until translucent and then let cool.
- Break the bread into small pieces and place into a bowl with the cranberries, pistachios, poultry seasoning, salt, pepper and white wine or chicken broth. Add the cooked onion and mix well.
- Preheat the oven to 400F. Lay the turkey skin side down. In the smaller one third of the turkey breast lay in the stuffing and roll the larger side over. Slide twine under the breast and tie off in 3-4 places. Place the breast in a small roasting pan. Rub the outside with olive oil and massage with poultry seasoning to evenly coat.
- Roast for 1 hour and 30 min. or until thermometer reads 165F. Remove from oven and let rest for 10 min. Slice and serve with your favorite gravy.
I found this recipe on noshing with the no lands
Turkey Roulade with Apple-Cranberry stuffing in a Bacon Weave
Ingredients for Apple-Cranberry Stuffing:
- ¼ cup Orange Juice
- ½ cup Sweetened Dried Cranberries
- 2 teaspoons Olive Oil
- 1 tablespoon Unsalted Butter
- ½ medium Yellow Onion , peeled and finely chopped
- 1 ½ large Celery Stalks , finely chopped
- 1 large Garlic Clove , minced
- ½ large Granny Smith Apple , peeled, cored and finely chopped
- 2 teaspoons fresh Thyme leaves , diced
- 1 ½ teaspoons fresh Sage leaves , diced
- 1 ½ teaspoons Italian Parsley leaves , diced
- ½ cup Panko Bread Crumbs (I used Ian’s Gluten-Free Panko Crumbs)
- ¼-½ cup Chicken Broth* (see Notes below)
- 1/8 teaspoon Kosher Salt
- 1/8 teaspoon freshly ground Black Pepper
Ingredients for the Roulade:
- 1 full Turkey Breast , skinless, deboned and butterflied (6-8 pound breast before removing skin and bone; net weight of the skinless, boneless breast should be 1 ½ to 2 pounds)
- 1 package thick center-cut Smoked Bacon
- 1 teaspoon Kosher Salt
- ½ teaspoon freshly ground Black Pepper
- Parchment paper
- Heavy duty Foil
Instructions for making the Apple-Cranberry Stuffing:
- Microwave the orange juice for 20 seconds on High (or until it is very warm). Combine the orange juice and dried cranberries in a small bowl covered with plastic wrap. Set aside
- In a large skillet, combine the olive oil and butter over medium high heat. Once the butter has melted add the onion and celery and sauté until softened and onions are translucent (3-4 minutes).
- Add the garlic and apple; sauté and additional 1-2 minutes. Turn off heat and pour the orange juice and cranberries into the skillet. Using a stir together scrapping any browned bits from the skillet into the mixture.
- Add the thyme, sage, parsley, panko crumbs, 1/2 cup chicken broth (if making it gluten-free), salt and pepper to the mixture and stir to fully combine. NOTE for those making this WITH gluten with actual panko crumbs: the absorbency of wheat panko crumbs and gluten-free panko crumbs may vary. If making this with wheat panko crumbs, start with ¼ cup chicken broth. The stuffing when combined should be wet, not soupy and not just moist. If after adding ¼ cup the mixture seems to need more moisture, add more broth 1 tablespoon at a time.
Instructions for making the stuffed Turkey Roulade and Bacon Weave:
- Preheat the oven to 325 degrees and place an oven rack in the middle of the oven. Equip a baking sheet with an oven proof rack (for cooking or cooling baked goods).
- Place a piece of parchment paper (12 ½ inches by 16 inches; standard baking sheet size) on top of a larger piece of heavy duty foil. Construct a 6 slice by 6 slice Bacon Weave on the parchment paper.
- Cover the bacon weave with a large piece of plastic wrap and using a rolling pin roll the bacon mat so it is a uniform thickness, and all slices touch without any gaps. Do not over roll as thin bacon can break. The mat will be much larger than before rolling it. Set aside to assemble the turkey roulade.
- Cover a hard work surface (counter top or large cutting board) with a piece of plastic wrap larger than the turkey breast and place the turkey breast on the plastic wrap. Using a flat meat tenderizer or a rolling pin, gently pound the turkey breast to a ½ inch thickness. The uniform thickness allows consistent cooking of the roulade.
- Sprinkle the 1 teaspoon salt and ½ pepper evenly over the exposed side of the turkey breast. Spoon the stuffing onto the turkey breast and spread it evenly, leaving a ¾ inches (approximate) of the turkey breast exposed between the edge of the stuffing and edge of the turkey breast all around the stuffing.
- Starting on one of the long sides of the turkey breast, gently roll the breast over the stuffing until the stuffing is fully enclosed.
- Gently lift the rolled breast onto one edge of the bacon weave. Using the parchment paper underneath the bacon, roll the bacon and the turkey breast onto the bacon weave, being careful to not roll the parchment into the bacon covered turkey breast. Should the bacon weave not fully cover the ends of the roulade, wrap an additional piece of bacon around each end, tucking the end of the roulade inside. Refer to photo below.
- Twist the ends of the parchment to seal the roulade. Wrap the foil underneath the parchment paper around the whole assembly and crimp the ends closed. It will look like a large sausage!
- Place the sealed roulade onto the prepared backing sheet and place it into the preheated oven for approximately 1 hour and 30 minutes until the internal temperature (the inside middle of the roulade) registers 155 degrees F. Notes on taking the temperature: temperature can be taken by inserting an instant read thermometer through the foil and parchment; do not unwrap the roulade. Test in a few places for an accurate reading.
- When the roulade has reached in internal temperature of 155 degrees F, slit open the top foil and parchment being careful not to slice the bacon weave (kitchen scissors are great for this). Peel back the parchment and foil to full expose the roulade (it is not necessary to remove the roulade from the cooking rack to do this). Poke holes in the foil abound the base of the roulade to allow any rendered bacon fat to drip into the pan below.
- Leaving the roulade in the middle of the oven, turn the Broiler on High and allow the bacon to crisp up (it will be fully cooked at this point but will not have browned); approximately 5 minutes (refer to photo). Remove the roulade and allow it to rest for 15 minutes before serving.
12. Cut 1/2 inch slices horizontally to serve.
I also kept the links they used on their site in the directions portion of this recipe, so when you are making it you can click on the link and they will explain how to do that step.
Thank you so much for reading today’s blog post. If you would like me to do a part two of this post then make sure to either leave a comment or like the post. Thank you and a big welcome to all the new followers to my blog! I am so happy you decided to join me on my blogging journey 🙂
Have a wonderful weekend everyone and I will see ya’ll for Monday’s post!
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