Thanksgiving Turkey Recipes

Posts Tagged ‘thanksgiving dinner recipe’

Herb Thanksgiving Turkey Recipe with Honey Apricot Glaze

What You Need:

3/4 C unsalted butter, room temperature
3 tbsp. + ½ tsp. sage, chopped fine
1/2 tsp. salt
1 tsp. pepper
1 (21 lb.) turkey
4 C turkey broth, divided
2 C apricot preserves
2 tbsp. gingerroot, minced
2 tbsp. honey

How to Make It:

Place the butter in a small sauce pan.
Sprinkle in 3 tbsp. sage and the salt and pepper.
Heat on low temperature until the butter has melted being sure to stir constantly.
Clean the turkey by removing the neck and giblets and rinsing it under cold water.
Pat the entire turkey dry with paper towels.
Bring the oven temperature up to 400 degrees F.
Place a rack into a large roasting pan and pour 2 C of the broth into the pan.
Baste the turkey inside and out and with the melted butter mixture.
Tie the turkey legs together loosely with string.
Pour any remaining butter into the roasting pan with the broth.
Place the turnkey on the rack in the roasting pan.
Roast 40 minutes on 400 degrees F.
Reduce the oven temperature to 325 degrees F and roast for 90 more minutes.
Be sure to baste the turkey about every 30 minutes with the pan drippings.
If the drippings evaporate during roasting add more broth 1 C at time.
Place the apricot preserves in a sauce pan and place the pan over medium heat.
Stir in the minced gingerroot and the honey.
Bring the mixture to a light boil.
Reduce the heat to low and continue simmering for 15 minutes.
Mixture will reduce during cooking time.
After 90 minutes, brush the turkey completely with the apricot glaze.
Cover the turkey with an aluminum foil tent and continue roasting 50 minutes.
Remove the foil tent; brush the turkey again with the remaining glaze and roast an additional 20 minutes or until the turkey reaches an internal temperature of 180 degrees.
Place the roasted turkey on a platter and allow it to stand 30 minutes before carving.

This Thanksgiving Turkey Recipe Serves 30

Lemon Rubbed Roasted

Thanksgiving Turkey Recipe

What You Need:

1 (15 lb.) whole turkey, thawed
2 lemons cut in halves
1 tsp. salt
1 tsp pepper
1 onion, quartered
2 celery stalks, cut in chunks
2 carrots cut in chunks
2 parsnips cut in chunks
1/2 tsp. parsley
3 tbsp. butter, melted

How to Make It:

Place the oven on 400 degrees and allow it to heat while preparing the turkey.
Remove the giblets and neck from the turkey and save for another use or discard.
Run under cool water both inside and out and pat dry.
Use 2 lemon halves and rub the inside of the turkey squeezing the juice into the turkey as you rub.
Sprinkle the turkey cavity with 1/2 tsp. salt and 1/2 tsp. pepper being sure to cover well.
Place the onion, celery, carrots and parsnips into the cavity of the turkey.
Sprinkle with the parsley.
Tie the legs together with twine and secure the neck skin over the back of the turkey.
Rub the remaining 2 halves of lemon over the outside of the turkey again squeezing out the juice as you rub.
Baste the turkey all over on the outside with the melted butter.
Sprinkle the remaining salt and pepper over the turkey.
Place the turkey, breast side down, on a rack in a large shallow roasting pan.
Put the turkey into the preheated oven for 30 minutes.
Reduce the heat of the oven to 350 degrees and continuing roasting 2 hours.
Reduce the heat again to 225 degrees and turn the turkey over so the breast will brown.
Continue roasting 1 hour 30 minutes or until the internal temperature reaches 170 degrees in the breast area of the meat.
Allow the turkey to rest 30 minutes before carving.

This Thanksgiving Turkey Recipe Serves 15

Citrus Butter

Thanksgiving Turkey Recipe

What You Need:

1 (12 lb.) whole turkey, thawed
6 tbsp. unsalted butter, softened
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. thyme
Juice from one fresh lemon
Juice from one fresh orange
1 onion, quartered
2 stalks of celery cut in large pieces
3 bay leaves
2 garlic cloves, unpeeled
2 C chicken broth

How to Make It:

Clean the turkey by removing the giblets and neck and running the turkey under cool water both inside and out.
Pat the turkey dry with paper towel being sure to also dry the inside of the turkey well.
Set the oven temperature on 325 degrees and allow the oven to heat while preparing the turkey.
Place the butter in a small mixing dish and add the salt, pepper and thyme.
Pour the juice from the lemon and orange into the dish.
Stir until combined noting that not all of the juice will incorporate into the butter.
Spread the butter over the outside and inside of the turkey being sure to cover the whole turkey.
Place the prepared onion, celery, bay leaves and garlic into the cavity of the turkey.
Secure the skin to the back of the turkey, turn the wing tips in and tie the legs together with twine.
Fill a roasting pan with the broth, place a rack in the pan and place the turkey on the rack.
Roast the turkey 45 minutes being sure not to open the oven during this time.
After 45 minutes, baste the turkey with the pan juices.
Continue roasting 2 hours basting every 20 minutes.
The turkey is done when the internal temperature of the thigh reaches 180 degrees.

This Thanksgiving Turkey Recipe Serves 12

Herb Seasoned Roasted

Thanksgiving Turkey Recipe

What You Need:

2 tbsp. butter, softened
1 tbsp fresh sage, chopped
1 tbsp. fresh thyme, chopped
1 tbsp. garlic, minced
1 apple, peeled, cored and cut into wedges
1 onion, cut into wedges
1 (12 lb.) whole turkey, thawed
2 (14 oz.) cans chicken broth, divided

How to Make It:

Place the softened butter into a mixing bowl.
Add the sage, thyme and garlic and mix until all the ingredients are incorporated together well.
Prepare the turkey by removing the neck and giblets and rinsing under cold water.
Drain any excess water from the turkey cavity and pat the outside dry with paper towel.
Rub the butter mixture over the entire turkey.
Fill the turkey cavity with the onion and apple wedges.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the prepared turkey on the rack in the roasting pan.
Set the oven temperature on 350 and allow the oven to preheat.
Loosely tent foil over the turkey breast.
Pour 1 C of the broth into the bottom of the pan and if there are any apple and onion wedges left over place them in the pan also.
Bake 1 hour and then remove the foil.
Add the remaining chicken broth to the pan and return the turkey to the oven.
Continue roasting for 2 hours or until the internal temperature of the breast reaches 170 degrees.
Remove from the oven and allow standing 20 minutes before carving.

This Thanksgiving Turkey Recipe Serves 12

Use a roasting pan that fits the turkey size.  The pan should be 3 to 4 inches deep with 2 inches open on each side the turkey.  If it’s too wide the juices will evaporate too quickly.  Also be careful with the weight of the pan.  Make sure you can safely lift the pan with the bird in and out of the oven.

Roasted Lemon Rosemary Herbed Thanksgiving Turkey Recipe

What You Need:

2 tbsp. oil from a jar of oil packed sun dried tomatoes, divided
4 tsp. fresh rosemary, chopped
1 tbsp. garlic, minced
2 tsp. lemon peel, grated
1 (12 lb.) whole turkey, thawed
3 (14 oz.) cans chicken broth, divided
1 large onion, cut into wedges, divided
6 oil packed sun dried tomatoes, chopped and divided
1/4 tsp. salt
1/4 tsp. pepper
1 lemon, quartered
3 garlic cloves, crushed

How to Make It:

Place 2 tbsp of the oil from the tomatoes into a mixing bowl.
Add the rosemary, minced garlic and lemon peel.
Use your hands to loosen the skin of the turkey over the breast area.
Rub the oil mixture under the skin and over the flesh of the turkey.
Place the turkey in the refrigerator for 1 hour.
Place 1 C of the broth, half of the onion wedges and half of the sun dried tomatoes in the bottom of a roasting pan.
Place a rack that has been sprayed with a non stick cooking spray into the pan.
Bring the oven temperature to 350 degrees.
Rub the turkey with the remaining 1 tbsp of oil.
Sprinkle the salt and pepper over the entire turkey.
Place the turkey on the rack in the roasting pan.
Squeeze the lemon over the turkey and then place them in the turkey cavity.
Add the remaining onion, tomatoes and crush garlic in with the lemons.
Place a foil tent over the breast area of the turkey.
Roast 1 hour and then remove the foil.
Pour the remaining broth into the bottom of the pan and return the turkey to the oven.
Roast an additional 2 hours or until the internal temperature of the thigh reaches 180 degrees.
Allow the turkey to rest 25 minutes before carving.

This Thanksgiving Turkey Recipe Serves 12