Thanksgiving Turkey Recipes » Thanksgiving turkey recipes

Thanksgiving Turkey Recipes Introduction

head chef — Wed, 30 Sep 2009 00:31:59 +0000

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With autumn quickly approaching, one of my favorite holidays is near; Thanksgiving. And nothing says thanksgiving more than turkey but you need some time tested Thanksgiving turkey recipes that will help turn that ordinary turkey into a great turkey.

There are numerous ways to cook a turkey and many Thanksgiving turkey recipes to choose from. You have the traditional all day in the oven turkey recipe to more modern recipes like deep fried turkey and smoked turkey. There are assorted recipes, basting, rubs and marinades that you can use in your Thanksgiving turkey recipes. All have their own pros and cons depending upon what equipment you have and what flavor and texture you are striving for.

One thing to keep in mind is that no matter what method you use to cook your Thanksgiving turkey, it will continue to cook for an extra few minutes after you remove it from the heat source. This important step can be the deciding factor between having moist flavorful Thanksgiving turkey and dry flavorless Thanksgiving turkey.

There are many resources for you to find Thanksgiving turkey recipes for just about any method of cooking a turkey that you want to have for your holiday and we hope to be one of your favorites. Be sure to bookmark us and check back often.

Click Here to see more great Thanksgiving recipes.

Additional Resources:

Thanksgiving Dinner Recipes- What Mistakes Should You Avoid? – Have you invited your guests and worked out your menu? Look for more informative and enjoyable posts at Healthy Foods at FiveStarWayofLiving.com. Thanksgiving Dinner Recipes- What Mistakes Should You Avoid?
Top 10 Post Thanksgiving Recipes – Listverse – Thanksgiving is a mere dozen or so days away, and everyone is gearing up for the family feast held thereupon. The only real issue after all the hubbub and craziness dies down, mainly that following week, is what to do with the remaining …

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How to Cook Turkey: Part 1 – Prep and Roasting

head chef — Fri, 27 Aug 2010 02:08:18 +0000

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Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

Duration : 0:4:10

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Betty’s Fat-Free Thanksgiving Turkey Gravy Recipe

head chef — Fri, 27 Aug 2010 02:08:17 +0000

In this video, Betty demonstrates how to make fat-free gravy from the stock of her Thanksgiving Roast Turkey. This gravy is smooth, and does not contain giblets. If you want giblet gravy, cook the giblets (and neck) in salted water (which will make a nice turkey broth), and cool enough to chop into pieces and to remove meat from the neck. Stir as much of the chopped giblets into your finished gravy as you like. Heat to boiling, and then serve.

Ingredients:

turkey stock from roast turkey (The amount of stock you have will depend on the size of turkey and your cooking procedure. You need to be flexible in making gravy from stock, so that it will be of perfect thickness and consistency.)
1/4 cup cornstarch (have more available for adjusting thickness)
1 cup cold water (have more available for adjusting thickness)
salt, if needed

Spoon off all excess fat from the top of the turkey stock. Strain the stock, in order to remove scraps left from the roasting procedure. Place the stock in a medium-sized saucepan. Mix 1/4 cup cornstarch with 1 cup cold water, and add to turkey stock. Bring to a boil over low heat, stirring constantly. Continue to boil and stir until gravy is thickened. When heating or cooking your gravy, you may find that it is too thick or too thin. To thin the gravy down, add water, a little at a time, and stir. To thicken gravy, mix some cornstarch with a small amount of cold water, place a few tablespoons of hot gravy into the cornstarch/water mixture and stir quickly. Repeat this step a couple of times, and then add the mixture to the gravy. It should thicken up without lumps. When gravy is done, taste it for salt, and add salt, if needed. The turkey stock is usually plenty salty. While hot, immediately pour into a gravy boat and serve. Yum!

Duration : 0:4:36

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Video Recipe: Perfect Turkey

head chef — Tue, 10 Aug 2010 23:40:58 +0000

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Visit http://www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates the perfectly-cooked Thanksgiving turkey.

Duration : 0:7:22

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Cajun Smoked Turkey & Pork Roast Recipe by the BBQ Pit Boys

head chef — Tue, 20 Jul 2010 11:20:59 +0000

This Cajun style Turkey and Pork Loin holiday roast, smoke tender and moist, will give your guests a Holiday or Thanksgiving Turkey and Pork dinner they’ll never forget. It’s that good. Watch how easy it is to do with a few tips and techniques by the BBQ Pit Boys.

Duration : 0:14:57

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Betty’s Thanksgiving Roast Turkey Recipe

head chef — Fri, 16 Jul 2010 03:26:24 +0000

In this video, Betty demonstrates how to make a Thanksgiving Roast Turkey. This is a 12-pound frozen turkey, thawed in the refrigerator for 4 days, prepared with butter and salt, and then roasted in a covered roasting pan in the oven for 4 hours. During the last hour of roasting, the turkey is basted with its own juice occasionally. During the last half hour of roasting, the lid of the roasting pan is removed, to brown off the turkey. The turkey is done when a meat thermometer, inserted into the deepest part, reads 185 degrees. If you follow the instructions in this video, you will come out with a golden brown turkey with lots of delicious roast turkey and turkey stock for gravy for Thanksgiving Day! Let the cooked turkey rest for 15 to 20 minutes before carving. I will be uploading a video of my husband, Rick, carving the turkey tomorrow. Also, I will be making and uploading fat-free gravy from the turkey stock. Happy Thanksgiving Day from Betty and her family!!!

Duration : 0:9:20

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Thanksgiving Turkey Recipe Tips – Brining Part 1 of 2

head chef — Thu, 24 Jun 2010 11:42:22 +0000

Looking for a great Thanksgiving turkey? Brining is a great way to get a crispy skin without drying out your meat.

Atlanta area butcher David Widaski shares some of the techniques of brining in this video to help you with the process to make your best Thanksgiving turkey recipe ever.

As a side note, you typically don’t want to brine self-basting turkeys, as they are loaded with shortening. Note the technique to help maintain the shape of your turkey for optimal table presentation.

If you have any turkey preparation questions and are in the Atlanta area, feel free to call David at the Smokehouse at 770-529-4646 or visit www.MyGourmetSteaks.com.

You can also brine other poultry like duck, grouse, cornish hens, quail and goose. The smaller the bird, the less time you need to brine it.

Epicuriosdotcom suggests using a plastic bag to brine, which is an option.

Duration : 0:2:32

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Thanksgiving turkey recipe: How to roast a turkey

head chef — Wed, 26 May 2010 02:51:05 +0000

http://www.howdini.com/howdini-video-8009414.html

Thanksgiving turkey recipe: How to roast a turkey

Roasting a tender, juicy, delicious turkey for your holiday feast is a skill everyone appreciates. Yet too often, polite guests are offering their admiration while choking on a piece of meat with the consistency of a wallet. Scott Cutaneo, who trained with the greats – Daniel Boulud, Alain Ducasse and Michel Guerard -; is the chef-proprietor of the four-diamond (AAA) Le Petit Chateau in tony Bernardsville, N.J. Here’s his simple recipe for how to roast a turkey.

Step-by-step guide to roasting turkey:
1. Add onions, celery and carrots to bottom of roasting pan, and then sprinkle a few sprigs of thyme over the vegetables. (You could put a rack on the bottom of the turkey, but we like to use different vegetable and herbal aromatics as a base for the turkey. It also adds flavor to the broth that is made by adding water to produce a great sauce or jus.)

2. Place the turkey on top of the vegetables.

3. Truss the turkey by wrapping the string around the back, crisscrossing and wrapping it twice around the legs, and then tying it under the neck.

4. Tuck the wings under the body of the turkey. (Trussing and tucking in the wings keeps everything tight to the body of the bird, which produces a more evenly cooked bird.)

5. Brush the turkey with the oil and butter mix. (This enables the salt and pepper to adhere to the skin, and it also helps keep the turkey moist, tender and tasty.)

6. Sprinkle on salt and pepper.

7. Add two inches of water on the bottom to the roasting pan.

8. For a 12 to 14 pound turkey, place in a 375 degree, preheated oven for a total of approximately three hours.

9. After roasting the turkey for hour and a half, take the turkey out of the oven to see how the cooking process is going. To achieve a more golden brown, baste with some of the broth that has been pooling on the bottom from the stock of turkey and the vegetables. (It’s important not to baste your turkey too much. You lose oven heat while you’re basting, and it really doesn’t add flavor to the meat — or make it more tender.) You just want to make sure the skin is golden brown.

10. Put the bird back into the oven.

11. After roasting at 375 degrees for another hour and a half, take it out of the oven and check the turkey’s temperature. (Take the temperature at the back of the breast, and insert the thermometer all the way in, making sure it isnt touching a bone, until the temperature reading stabilizes.) The ultimate goal is 165 degrees, but we want to remove the turkey from the oven sooner than that — at around 155 degrees — because all poultry will continue to cook when it’s removed from the oven. You don’t want an overcooked bird!

12. Remove the roasted turkey from the oven and cover with aluminum foil so it doesnt lose its heat, and continues to cook.

13. Let your bird rest for around 45 minutes before serving and get ready to savor a perfectly cooked, tender, juicy, moist and delicious roasted turkey!

Keywords:
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Duration : 0:4:17

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Thanksgiving Dinner Recipes | Easy Three Cheese Turkey Stuffing Recipe

head chef — Sun, 15 Nov 2009 02:36:59 +0000

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Thanksgiving Dinner Recipes: Easy Three Cheese Turkey Stuffing Recipe

What You Need:

3 C water
3 tbsp. butter
3 (6 oz.) pkgs. stuffing mix
3 eggs
1 (4 oz.) pkg. Monterey Jack cheese, shredded
1 (4 oz.) pkg. mozzarella cheese, shredded
1 (4 oz.) pkg. Cheddar cheese, shredded

How to Make It:

Place the water in a large pot over high heat and bring to a steady boil.
Add the butter and stir to help melt.
Add the stuffing mix and stir until completely moistened.
Cover the pan and remove it from the heat.
Allow the stuffing to stand 5 minutes or until all the water is absorbed.
Place all 3 types of cheese in a large mixing bowl.
Toss to mix the cheese together well.
Break the eggs into a separate bowl and beat together with a fork.
Place 1 C of the cheese mixture into the eggs and mix with a fork until well combined.
Pour the egg cheese mixture into the stuffing and mix together well.
Butter a 2 qt. casserole dish on the bottom and up the sides.
Spread the stuffing into the prepared casserole dish.
Sprinkle the remaining cheese mixture over the top being sure to go all the way to edges of the casserole.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Bake the stuffing 18 minutes or until the cheese on top has melted and the top is a light brown.

This Thanksgiving Dinner Recipe Serves 12

Add any cooked vegetable such as broccoli or carrots to this dish. You can also add leftover turkey or chicken for a special after Thanksgiving treat.

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Thanksgiving Dinner Recipes | Corn Bread Dressing Thanksgiving Casserole Recipe

head chef — Sun, 15 Nov 2009 02:22:59 +0000

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Thanksgiving Dinner Recipes: Corn Bread Dressing Thanksgiving Casserole Recipe

What You Need:

1 3/4 C cornmeal
3 1/4 tbsp. flour
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt, divided
2 tsp. sugar
6 large eggs
1 3/4 C buttermilk
1 1/4 tbsp. bacon drippings
3 1/4 tbsp. butter
1 small yellow onion, chopped
2 1/2 tsp. garlic, minced
1 celery stalk, diced fine
1 (8 oz.) pkg. herb seasoned stuffing mix
1 (10 ounce) can corn nibblers, drained well
1 1/4 C cooked bacon, crumbled
2 (14 oz.) cans chicken broth
1/4 tsp. pepper
1/4 C Parmesan cheese, grated

How to Make It:

Place the cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and the sugar into a large mixing bowl.
Toss to combine well.
Break in 2 eggs and pour in the buttermilk.
Whisk until the mixture is just moistened through.
Set the oven temperature to 425 degrees and allow preheating.
Reheat the bacon drippings to very hot.
Pour the hot drippings into the cornmeal mixture and quickly mix in thoroughly.
Place the cornmeal mixture into a cake pan.
Bake 20 minutes or until a nice golden brown.
Reduce the oven temperature to 350 degrees.
Melt the butter in a skillet over medium heat.
Add the onion, garlic and celery and cook for 4 minutes or until tender.
Break the remaining 4 eggs into a large mixing bowl and slightly beat with a fork.
Break the cornbread up into the eggs.
Add the onion mixture, stuffing mix, broth, corn and crumbled bacon.
Mix with a wooden spoon until just combined.
Add the remaining salt and pepper and stir to incorporate.
Butter a large rectangular baking dish on the bottom and sides.
Spread the mixture into the prepared pan.
Sprinkle the Parmesan cheese over the top of the casserole.
Bake 55 minutes or a golden brown.

This Thanksgiving Casserole Recipe Serves 12

This recipe makes more than one rectangular pan can hold. Place the extra in a 9 in. casserole dish and bake at the same temperature for 40 minutes.
Freeze the extra to use for another meal. To cook thaw and bake as you normally would. Add some leftover turkey to the frozen casserole after it has thawed to make a great leftover turkey casserole.

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