anheuser busch thanksgiving

A step-by-step guide on how to season and roast a turkey in an oven roasting bag.

How To Cook a Turkey in an Oven Bag

all-purpose flour

basil

garlic powder

sage

thyme

onion powder

black pepper

salt

(12-

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

What to Know about Roasting a Turkey in a Bag Use an oven roasting bag, not a brining bag You will still need a roasting pan A 12 to 15-pound turkey will take to 2 to 2 1/2 hours to roast The turkey is ready when the thigh meat registers at least 165ÂºF and the breast meat registers at least 150ÂºF

The Kitchn

Meghan Splawn

Step 1

Heat the oven and prepare the roasting bag. Arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 350°F. Coat the inside of 1 oven roasting bag with cooking spray. Add 2 tablespoons all-purpose flour, twist to close briefly, and shake to coat the bag with the flour. Set the bag in a roasting pan and roll it back to ready the opening for adding the turkey.

Step 2

Combine the herbs and seasoning in a small bowl. Combine the 1 teaspoon basil, 1 teaspoon garlic powder, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon onion powder, and 1/2 teaspoon black pepper in a small bowl and stir to combine. Place 1 tablespoon kosher salt in a second small bowl.

Step 3

Season the turkey. Remove the neck and giblets from 1 (12- to 15-pound) whole turkey, or save for another use. Pat the cavity and the outside of the turkey dry with paper towels and place breast-side up on a cutting board or rimmed baking sheet. Season the outside and cavity of the turkey generously with the salt — it&#x27;s okay if you don&#x27;t use the full amount called for here. Season the exterior of the turkey with the dried spice rub.

Step 4

Seal the turkey in the bag. Place the turkey breast-side up in the roasting bag inside the roasting pan. Close the bag tightly with either the included closure (for some this is an oven safe zip-tie; for others it&#x27;s a twist tie). If you&#x27;ve lost the closure, simply tie a knot in the end of the bag. Make sure that any ends of the bag are tucked inside the roasting pan. Using scissors, cut 6 (1/2-inch) vents in top of the bag.

Step 5

Roast the turkey for 2 to 2 1/2 hours. Roast the turkey undisturbed for 2 to 2 1/2 hours. Check the temperature of the turkey by inserting a probe thermometer into one of the bag&#x27;s vents and into the thickest part of a thigh not touching bone. The turkey is ready when the the thigh registers at least 175°F and the breast at least 180°F.

Step 6

Rest the turkey in the bag. Remove the turkey from the oven. Let rest, still sealed in the bag, for 15 minutes. Use caution when cutting open the bag, as some steam can remain in the bag. Carve the turkey as desired.

How to safely thaw a frozen turkey in the refrigerator or with cold water in time for Thanksgiving.

How to Thaw a Turkey

turkey,

How to Thaw a Frozen Turkey There are two methods for thawing a frozen turkey: in the refrigerator or with cold water . The safest way to thaw a turkey is in the refrigerator, with a thawing time of 24 hours for every 5 pounds of turkey. Another way of thawing turkey is with a cold water, which requires a thawing time of 30 minutes for every 1 pound of turkey.

Emma Christensen

Step 1: How to Thaw a Turkey in the Refrigerator:

Place the turkey on a roasting rack in a roasting pan. This will catch any juices that may leak from the turkey’s packaging as it thaws. The rack helps to elevate the turkey and provide circulation on all sides for even thawing, but isn’t strictly necessary if you don’t have one or are using a different pan.

Step 2: How to Thaw a Turkey in the Refrigerator:

Transfer the turkey to the refrigerator. Make sure there is nothing touching or leaning against the turkey. Do not place anything else in the pan with the turkey; juices may leak from the turkey as it thaws and can contaminate anything else in the pan.

Step 3: How to Thaw a Turkey in the Refrigerator:

Thaw the turkey completely in the fridge. Total thawing time will depend on the size of your turkey; refer to the chart in this post. If you have time, give yourself a day or two as a buffer just in case your turkey takes longer to thaw than expected. Thawed turkeys can be kept for up to 2 days in the refrigerator.

Step 1: How to Thaw a Turkey in Cold Water:

Place your turkey in a large plastic bag. The packaging on your turkey isn’t necessarily waterproof. To prevent the turkey from getting waterlogged during this quick-thaw process, put it in a large plastic bag to protect it.

Step 2: How to Thaw a Turkey in Cold Water:

Place the turkey in a large pot or bucket. Make sure the turkey fits inside the pot and can be fully submerged.

Step 3: How to Thaw a Turkey in Cold Water:

Fill the pot with cold water. Do not use warm or hot water to speed thawing — this puts the turkey within the “danger zone” (40°F to 140°F) for longer than is safe, and your risk of food poisoning increases drastically. Weigh the turkey down with a pot or other heavy pan if it floats.

Step 4: How to Thaw a Turkey in Cold Water:

Weight the turkey down with a pot or other heavy pan if it floats. Change the water every 30 minutes. Continue until the turkey is thawed. Refer to the chart in this post.

This stuffing is packed with in-season wild mushrooms and an earthy blend of herbs, and is so cozy and comforting it will warm you right up.

How To Make Wild Mushroom Stuffing

bread

unsalted butter, divided,

leeks,

celery stalks, thinly sliced

mixed wild mushrooms,

sage leaves

kosher salt, divided

parsley leaves and tender stems

low-sodium vegetable or chicken broth

eggs

Make ahead: The bread can be dried out in the oven a few days before and stored in an airtight container at room temperature, or just left out on the baking sheets overnight to dry at room temperature instead. The stuffing can also be completely assembled, topped with butter, covered tightly with buttered aluminum foil, and refrigerated overnight. When ready to bake, let the baking dish sit out on the counter as the oven heats. Bake for the same amount of time.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days of frozen for up to 1 month.

Grace Elkus

Heat the oven and prepare the baking dish. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Meanwhile, coat a 9x13-inch or other 3-quart baking dish with butter and set aside.

Toast the bread dry. Divide the bread cubes between 2 rimmed baking sheets and spread into a single layer. Toast until the bread is completely dry, 10 to 12 minutes. Set aside to cool. 

Cook the leek and celery until tender. Melt 4 tablespoons of the butter in a 12-inch high-sided skillet over medium heat. Add the leek and celery and cook, stirring occasionally, until beginning to soften, 6 to 7 minutes. 

Add the mushrooms and herbs. Increase the heat to medium-high. Add the mushrooms, sage, thyme, black pepper, and 1 1/4 teaspoons of the salt. Cook until the mushrooms are golden-brown, tender, and any liquid released is almost evaporated, 15 to 18 minutes.

Mix the bread with the mushroom mixture. Transfer the mushroom mixture to a very large bowl. Add the bread cubes and parsley, and toss to combine.

Whisk the eggs and broth, and mix in. Place the broth, eggs, and remaining 1/4 teaspoon salt in a medium bowl or large liquid measuring cup and whisk to combine. Pour over bread and mushroom mixture and use your hands or a large spoon to gently toss until all the bread is evenly moistened.

Step 7

Transfer to the baking dish and top with butter. Transfer to prepared baking dish and spread into an even layer. Cut the remaining 2 tablespoons of butter into small pieces and dot the top of the stuffing with the butter. 

Step 8

Cover and bake. Cover the baking dish tightly with a lightly buttered piece of aluminum foil. Bake until warmed through and slightly puffed, 20 to 25 minutes.

Step 9

Uncover and bake at 425°F until crispy. Increase the oven temperature to 425°F. Uncover and bake until the top is golden-brown and crisp, 20 to 25 minutes more. Sprinkle with more thyme leaves before serving.

Thanksgiving Slaw

vegetable oil

apple cider vinegar

maple syrup

Dijon mustard

red onion, finely chopped

green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage

almonds,

cranberries

parsley

Kosher salt

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.Half recipe: To make half the amount of slaw, use the following amounts:Dressing: 3 tablespoons vegetable oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, 1/4 teaspoon kosher salt, 1/4 small red onion, finely choppedSalad: 1 (about 14 oz) bag shredded green cabbage or coleslaw mix, 1/3 cup EACH toasted sliced almonds, dried cranberries, and coarsely chopped fresh Italian parsley leaves

Christine Gallary

Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.

Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.

Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.

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The idea of serving salad at Thanksgiving is, in theory, a good one — you want something light, crunchy, and refreshing to balance out the roast turkey and rich sides. The reality, however, is that most salads need to be tossed at the last second and eaten quickly before wilting — not the best choice when there's a lot going on in the kitchen already and the food might sit out for a few hours. This easy, colorful slaw is the answer to this dilemma. It won't wilt like other green salads and can sit out for a while, making it a great addition to the Thanksgiving buffet.

Crunchy Thanksgiving Slaw

These mouthwatering smashed potatoes are tossed in a garlic butter mixture and baked until golden and crispy. 

Garlic Butter Smashed Potatoes

baby Yukon gold potatoes (10 to 14)

unsalted butter

garlic, grated (about 1 tablespoon)

parsley leaves

Make ahead: The potatoes can be boiled and refrigerated for up to 2 days before roasting.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Scrub the potatoes clean and place in a large saucepan. Add enough cold water to cover potatoes by about an inch. Stir in 2 tablespoons of the kosher salt, place over high heat, and bring to a boil. Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 20 to 25 minutes. Drain and set aside. 

Add enough cold water to cover potatoes by about an inch. Stir in 2 tablespoons of the kosher salt, place over high heat, and bring to a boil. 

Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 20 to 25 minutes. Drain and set aside. 

Arrange 2 racks to divide the oven into thirds and heat to 500°F. Place the butter in the now-empty pot and melt over low heat. Remove from heat and stir in the garlic, parsley, pepper, and remaining 3/4 teaspoon kosher salt. 

Pour the potatoes and any extra melted butter mixture onto a rimmed baking sheet. Using the bottom of a lightly greased drinking glass or measuring cup, press down on each potato until it splits open and is flattened to 3/4-inch thick.

Roast on the lower rack until the bottoms are golden-brown, about 10 minutes. Move to the higher rack and roast until the tops are brown and crispy, 10 to 15 minutes more. Serve warm. 

https://cdn.jwplayer.com/previews/iGaRgTSm

I used to be obsessed with discovering new ways to cook potatoes. Now I'm just obsessed with creating new varieties of smashed potatoes. Ever since I first came upon the brilliant technique, in which small boiled potatoes are smashed, slathered with oil, and baked until crispy, I can't stop experimenting. My kitchen has turned into a smashed potato factory, and each piping-hot batch is better than the last.

Buttery Smashed Potatoes

Smooth, creamy, buttery garlic mashed potatoes in the slow cooker. 

Recipe: Slow Cooker Garlic Butter Mashed Potatoes

russet potatoes, peeled and thinly sliced

kosher salt,

garlic,

heavy cream

chives,

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Place the potatoes and salt in a 6-quart or larger slow cooker. Add enough cool water until the potatoes are just covered. Cover and cook until the potatoes are very tender, 4 hours on the HIGH setting or 7 to 8 hours on the LOW setting. Meanwhile, make the garlic butter.

Place the butter in a small microwave-safe bowl and microwave on HIGH until melted, about 45 seconds. Stir in the garlic, cover with plastic wrap, and set aside to infuse for 4 hours (the butter will solidify). If you&#x27;re cooking on LOW, refrigerate the garlic butter.

Carefully remove the crock from the slow cooker and drain the potatoes. Return the drained potatoes to the slow cooker and turn to the WARM setting if it has one (otherwise, use LOW). Add the cream and use a potato masher to mash the potatoes to your desired consistency. Taste and season with more salt as needed. At this point, you can keep the potatoes warm for several hours in the slow cooker on the WARM setting. 

Right before serving, reheat the butter in the microwave to melt again. Remove the garlic, then pour the melted butter over the potatoes. Garnish with chives, if desired.

https://cdn.jwplayer.com/previews/IVAZ9DEv

Nothing quite encapsulates everything we love about comfort food more than smooth, creamy, buttery garlic mashed potatoes. Oh, and to make it easy on you, we made this in the slow cooker, which means you can make these rich, satisfying potatoes a regular occurrence at your dinner table. Here's how to do it.

Slow Cooker Buttery Mashed Potatoes

Like the boxed stuff, but so much better. This is the only stuffing recipe you&#x27;ll need on Thanksgiving — or any day.

Thanksgiving Stuffing (Our Best-Ever)

(about 1-pound) loaf unsliced sourdough, Italian,

onions

celery

garlic

low-sodium turkey, chicken, or vegetable broth, divided

Make ahead: The stuffing can be completely assembled and refrigerated for up to 24 hours. Bake covered for 35 minutes. Uncover and bake until the top is crisp and golden brown, about 15 minutes more.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Faith Durand

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x13-inch or 3-quart baking dish with unsalted butter.

Tear or cut 1 (1-pound) loaf bread into rough 1-inch pieces (10 to 12 cups). Arrange the bread in an even layer on a rimmed baking sheet, it’s ok if the pieces of bread are touching. Bake until the bread is completely dry and lightly toasted, about 30 minutes. Let cool completely.

Dice 2 medium yellow onions (about 3 cups) and 4 medium celery stalks (about 1 1/4 cups). Mince 4 garlic cloves. Pick the leaves from 1 small bunch fresh sage and finely chop until you have about 2 tablespoons. Pick the leaves from 1 small bunch fresh thyme sprigs and finely chop until you have 3 tablespoons. Pick the leaves from 1/2 medium bunch fresh parsley and coarsely chop until you have about 1/4 cup.

Melt 4 tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the onions, celery, garlic, and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until very soft and light golden brown, 8 to 10 minutes. Add 1/2 cup of the low-sodium broth and cook, scrape up any browned bits, until reduced by about half, about 30 seconds. Remove the pan from the heat, add the herbs, and stir to combine.

Place the remaining 2 cups low-sodium broth, 2 large eggs, 1/2 teaspoon black pepper, and remaining 1/2 teaspoon kosher salt in a large bowl, and whisk to combine. Add the bread and onion mixture, and stir until all of the liquid is absorbed.

Transfer the mixture to the baking dish and spread into an even layer. Cut the remaining 2 tablespoons unsalted butter into small pieces and arrange over the stuffing. Cover the baking dish tightly with aluminum foil.

Bake until an instant-read thermometer inserted into the center of the stuffing registers 155°F to 160°F, about 25 minutes. Uncover and bake until the top is crisp and golden-brown, about 15 minutes more.

This was my first time making stuffing and it turned out great! 

I love a soft yet crispy and savory stuffing, and making this dish from scratch instead of relying on the boxed stuff is a major upgrade! Thanks for this simple and straightforward recipe.

https://cdn.jwplayer.com/previews/EaGCaHPW

Turkey gets the magazine covers and the big platters, but let's be real — stuffing is the star of the show, at least on my table. And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better. Here's how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It's remarkably simple, and oh so good.

Thanksgiving Stuffing

Creamy cheddar béchamel tossed with noodles, leftover turkey, and veggies, all baked to perfection. It&#x27;s comfort food at it&#x27;s finest.

Turkey Noodle Casserole

Cooking spray

egg noodles

yellow onion, diced

carrots (from 2 medium)

celery (from 3 stalks)

black pepper, plus more as needed

milk

cayenne pepper

sharp cheddar (1 pound), divided

cooked, shredded turkey (1 pound)

sour cream

sauce,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.Chicken noodle casserole: Use shredded, cooked chicken instead of turkey if desired.

Nealey Dozier

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x13-inch baking dish with cooking spray; set aside. Bring a large pot or Dutch oven of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain, rinse under cold water, and set aside in the strainer.

Melt the butter in the now-empty pot over medium-high heat. Add the onions, carrots, celery, salt, and pepper. Sauté until the onions are tender, 8 to 10 minutes. Add the garlic and cayenne and cook for 1 minute more.

In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery and sauté until tender and softened, about 10 minutes. Add the garlic and cook for another minute.

Add the flour and stir until it’s absorbed and the &quot;raw&quot; tasted is cooked out, about 1 minute. Slowly pour in the milk and cook, stirring frequently, until it comes to a simmer and starts to thicken, about 6 minutes. Remove from the heat, add 3 cups of the cheese, and stir until melted.

Add the noodles, turkey, and sour cream, and gently stir to combine. Taste and season with salt, pepper, and cayenne as needed. Transfer to the baking dish and spread into an even layer. Sprinkle with the remaining 1 cup cheese.

Bake until the casserole is warmed through and the cheese is melted and bubbling, about 30 minutes. Place on a wire rack and let cool 5 minutes before serving. Serve with lots of hot sauce if desired.

We tried every method out there to come up with the very best.

Creamy Vegan Mashed Potatoes

Yukon gold potatoes, well-scrubbed

fresh chives, or 2 medium scallions

kosher salt, divided, plus more as needed

(1 stick) salted vegan butter,

Make ahead: These potatoes can be made up to 2 hours ahead, and kept in the pot covered. Reheat over low heat before serving. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Prep the ingredients. Peel 5 pounds Yukon gold potatoes and cut into large chunks. Place the potatoes in a large pot or Dutch oven and add enough coold water to cover by about 1 inch. Mince 2 garlic cloves. Finely chop 1 small bunch fresh chives until you have 2 tablespoons, or thinly slice 2 medium scallions until you have 1/4 cup.

Cook the potatoes. Cover the potatoes. Bring to a boil over medium-high heat. Uncover and add 1 teaspoon of the kosher salt. Reduce the heat to maintain a simmer and cook until the potatoes are tender and a paring knife slides easily through the center, 20 to 25 minutes. 

Reserve some of the cooking water and drain the potatoes. Transfer 3 cups of the cooking liquid into a heat-safe measuring cup. Drain the potatoes in a colander. 

Warm the butter, salt, and garlic. Place the garlic, 8 tablespoons vegan butter, and remaining 1 teaspoon kosher salt in the now-empty pot. The heat from the pot and the still-warm, but off, burner should be enough to melt the butter. If needed, melt the butter over low heat, then remove the pan from the heat. 

Rice or mash the potatoes into the garlic butter. Return the potatoes to the pot and mash or rice them directly in the pot. Once the potatoes are mostly mashed, add 1 1/2 to 2 cups of the reserved cooking liquid and mash to desired consistency. 

Taste, season, and garnish. Taste the potatoes and season with more kosher salt and black pepper as needed. Garnish with the chives or scallions and more vegan butter just before serving. 

A great simple recipe. So nice to be able to use the cooking liquid here rather than pouring it down the drain!

So many smart tips - will be using the potato cooking water to mash potatoes from now on. 

Recipe: Thanksgiving Stuffing Breakfast Strata

Chicken or turkey broth (as needed)

parsley (optional, to garnish)

This recipe is easily scaled — just pick a baking dish that will accommodate your leftover stuffing and use however many eggs will fit on top, spaced one inch apart.

Coco Morante

Preheat the oven to 375ºF and grease a 9-inch square baking dish with butter, oil, or cooking spray. If your stuffing has dried out overnight, re-moisten it with a splash or two of broth.

Spoon the stuffing into the baking dish, taking care not to pack it down too much. Using the back of the spoon, make nine impressions in the stuffing, roughly 1/4 cup deep and about an inch apart. Crack an egg into a small bowl, then pour it into one of the impressions in the stuffing. Repeat with remaining eggs.

Bake until the egg whites are just set and the yolks are still molten, about 35 minutes. Garnish with chopped parsley and serve.

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How To Cook a Turkey in an Oven Bag

How to Thaw a Turkey

How To Make Wild Mushroom Stuffing

Thanksgiving Slaw

Garlic Butter Smashed Potatoes

Recipe: Slow Cooker Garlic Butter M...

Thanksgiving Stuffing (Our Best-Eve...

Turkey Noodle Casserole

Creamy Vegan Mashed Potatoes

Recipe: Thanksgiving Stuffing Break...

Top 10 anheuser busch thanksgiving recipes from across the web

The most viewed anheuser busch thanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Cook a Turkey in an Oven Bag

How to Thaw a Turkey

How To Make Wild Mushroom Stuffing

Thanksgiving Slaw

Garlic Butter Smashed Potatoes

Recipe: Slow Cooker Garlic Butter M...

Thanksgiving Stuffing (Our Best-Eve...

Turkey Noodle Casserole

Creamy Vegan Mashed Potatoes

Recipe: Thanksgiving Stuffing Break...

The most viewed anheuser busch thanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine