turkey recipe

Foolproof Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress! Step by step for how to cook the perfect turkey.

Easy, No Fuss Thanksgiving Turkey

turkey

onion (, peeled and quartered)

lemon (, quartered)

apple ((your favorite kind), quartered)

rosemary (*)

thyme (*)

sage (*)

unsalted butter (, softened)

salt

black pepper

garlic (, minced)

herbs

If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.

Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.

Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)

Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.

Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.

Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.

Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.

Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.

Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.&nbsp;

(I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)

***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.

Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/

Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

https://content.jwplatform.com/videos/0ls4m8OL.mp4

Foolproof Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress! The world’s simplest Thanksgiving Turkey recipe.

Thanksgiving Turkey

CAJUN TURKEY WINGS

turkey wings pieces

Cajun seasoning

tsp black pepper

garlic powder

Worcestershire sauce

½ onion, finely chopped

celery stalk, finely chopped

green bell pepper, finely chopped

carrot,

water

chicken bouillon

thyme

bay leaf

tsp oil

cornstarch

Parsley

This no-bake recipe for Campbell’s Chicken Tetrazzini is made with cooked pasta, chicken cubes in a creamy cheese and mushroom sauce.

Campbell's Chicken Tetrazzini

lb pasta (uncooked)

tbsp butter

flour

milk

chicken

mushrooms (sliced)

onions (chopped finely)

French’s Original Fried Onions

10.5 oz Campbell's® cream of mushroom soup

garlic (minced)

tsp pepper

chicken broth

pasta water (reserved)

Cook pasta noodles according to box instructions. Set aside 1 cup of pasta water. Drain pasta but do not rinse.

While pasta is cooking, in a large pot, add butter and flour. Stir together on medium heat for about 5 minutes or until slightly golden.

Add milk slowly to roux and allow the flour-butter mixture to thicken.

Add the rest of the ingredients, except pasta, cheese, pasta water and chicken stock. Stir well.

Next, add the pasta water and chicken stock. Again stir well.

Cook everything together for about 5 minutes on a slow simmer.

Next add the pasta. Stir while cooking for a 1-2 minutes.&nbsp;

Turn off the heat and add the grated cheese. Stir well.

Serve immediately! Enjoy!

Turkey a la King is an easy one-pot meal that comes together in under 20 minutes. It&#039;s a deliciously creamy Leftover Turkey recipe that you&#039;ll want to make all year long.

Turkey A La King

butter (salted

red pepper (green

green onions (may substitute other variety)

mushrooms (I

tbsp flour

chicken broth (14.5 oz can works)

cream (half-n-half

tsp salt

turkey (cooked, shredded or diced)

Turkey a la King

In the bottom of a large skillet, melt the butter. Add the red pepper, onion, and mushrooms. Saute until al dente or 5 minutes on medium-high.

Stir in flour. Continue stirring until smooth. Add the chicken stock.

Slowly drizzle in the cream, and stir using a spatula until the mixture starts to thicken.

Add the cooked turkey.  Stir to combine. Add salt and pepper to taste.

Serve immediately.

Turkey a la King is an easy one-pot meal that comes together in 20 minutes. It’s a deliciously creamy Leftover Turkey Recipe that you'll want to make all year.

Recipe: https://hostessatheart.com/turkey-a-la-king/

Turkey A La King Recipe

These Cajun Roasted Turkey Thighs with beautiful brown crispy skin are moist, delicious and a perfect alternative to making a whole turkey

Cajun Roasted Turkey Thighs

unsalted butter (softened)

tsp kosher salt

tsp Cajun spice blend

t tsp black pepper

onion

Preheat oven to 350 degrees.

Meanwhile soften butter.  Make a batch of homemade Cajun spice blend or use your favorite store brand. You&#039;ll also need 4 medium sized slices of onion (not 4 onions). Set aside

Wash turkey thighs and pat dry with paper towels making sure they are completely dry.

Divide soften butter and rub over entire surface of each turkey thigh.  Season each side of each thigh generously with kosher salt, the Cajun spice blend, and black pepper.

Add sliced onions in skillet then lay turkey thighs on top of bed of onions.

Place thighs in the oven to roast for 1hr and 30 minutes to 1hr and 45 minutes.  Oven temperatures may vary which can result in your thighs roasting upward to 2 hours.  Baste thighs with pan juices every 30 to 40 minutes during cooking process.

You can check for done-ness by inserting a meat thermometer into the thickest part of the thigh.  If the thermometers reads 180 degrees, they are done.  You can also check by gently pressing the thighs with your fingers after recommended cooking time.  If the juices run clear, the thighs are most likely done.

One pot and 30 minutes is all you will need to make this delicious and hearty, quick-cooking chowder, loaded with turkey and corn.

Turkey Corn Chowder

butter

olive oil

yellow onion, (diced)

carrot, (thinly sliced)

(peeled potatoes

salt, (or to taste)

pepper, (or to taste)

(14.75-ounces) cream style sweet corn

(15.25-ounces) sweet corn, (rinsed)

2% milk

parsley (, for garnish)

Heat butter and olive oil in a large soup pot over medium-high heat.

Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.

Stir in the turkey and potatoes; season with thyme, salt and pepper.

Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.

Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.

Remove from heat.

Let stand several minutes.

Give it a stir and taste for seasonings; adjust accordingly.

Garnish with chopped parsley.

Serve.

Leftover turkey is quite dry, given it&#039;s a lean meat. So smothering it in a creamy sauce for a Turkey Pot Pie is the ideal way to repurpose perfectly good leftovers! This is like a cross between Chicken Pot Pie and Cheesy Garlic Bread. While the filling is delicious, that buttery garlicky cheesy topping steals the show. I just love how it gets soaked with the creamy white sauce!!Use whatever veggies you want. And of course, chicken is a straight up simple substitute for turkey if that&#039;s what you have.

Garlic Bread Leftover Turkey Pot Pie

/ 5 oz mushrooms

/ 4 tbsp butter

onion (, finely chopped (brown, white, yellow))

carrot (, peeled, chopped into 1cm/ 1/3" pieces)

tbsp flour ((plain/all purpose))

milk ((any fat % fine))

(600 grams) cooked chopped turkey or chicken

peas

tsp chicken stock

/ 4 tbsp salted butter

garlic garlic

bread

tbsp parmesan cheese (, grated (optional))

mozzarella

Preheat oven to 180°C/350°F (all oven types)

Topping: Stir together melted butter and garlic. Place bread chunks in a bowl, drizzle over butter, toss. Set aside.

Brown mushrooms: Heat oil in an oven-proof skillet over high heat. (Note 3) Add mushrooms and cook until browned - about 4 minutes. Remove.

Sauté garlic &amp; onion: Lower heat to medium high. Melt butter in same skillet. Add onion and garlic, cook for 2 minutes.

Add carrot then cook for 1 minute.

Add flour, cook for 1 minute. You&#039;ll have a pasty mix. Don&#039;t worry if it looks dry (depends how sweaty your onions get).

Make roux: While stirring, add half the milk and mix quickly to dissolve the paste into the liquid (this happens quite quickly). Add remaining liquid and stir. Add stock powder, salt and pepper, stir.

Thicken sauce: Cook for 2 - 3 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken. Thickness test: coat back of wooden spoon, you should be able to draw a line across it (see video, Note 3)

Add turkey, peas and mushrooms, and mix into sauce.

Top with bread, spread to cover surface. Grate over parmesan if using, top with melting cheese.

Bake: Bake for 12 - 15 minutes or until the cheese gets some brown spots. Tent foil over so it doesn&#039;t stick to the cheese, then bake for a further 10 minutes.

Serve: Sprinkle with additional parmesan if desired, then serve!

Learn how to make the juiciest turkey!&nbsp; All it requires is a few key tricks and a good set of thermometers to have a juicy turkey recipe people will rave over.&nbsp;

Juicy Turkey Recipe

paprika

oregano

basil

onion powder

Use an instant read thermometer to test the internal temperature of the turkey to make sure that no part of it is frozen. Internal temperatures should be above 32 degrees F. Remove the turkey from its packaging and place onto a roasting pan. Discard neck and gizzards.

Fill two plastic sandwich bags with ice. Clip them together and place them on the bird so that the ice can chill both breasts. Let sit at room temperature for 1 hour, then discard ice bags. Preheat an oven to 350 degrees.&nbsp;

Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place slices of butter in between the skin and the meat.&nbsp;

In a small bowl, stir together paprika, oregano, basil, salt, pepper, onion powder, and garlic powder. Sprinkle over the skin of the entire turkey and rub in to coat.&nbsp;

Insert an oven safe thermometer probe so that the tip of the probe is in the center of the breast of the turkey. The probe should be inserted from the neck area and be parallel to the roasting pan.

Bake in the preheated 350 degree oven until the internal temperature of the breasts reaches 150-155 degrees. Baste 1 to 2 times if desired.&nbsp;

Use an instant read thermometer to test different parts of the bird for doneness and to ensure that the breast meat really is 150-155 degrees in the center. The dark meat in the legs should register between 175 and 180 degrees F.&nbsp;

Once the internal temperatures reach their desired level, let the turkey rest 20 minutes before carving.&nbsp;

Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It&#8217;s unbelievably moist and juicy, too. It&#8217;s easiest to use a roasting pan with a rack. Since we&#8217;re only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you&#8217;ll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).

Garlic Herb Roasted Turkey Breast with Orange

garlic cloves, finely chopped

rosemary leaves

thyme leaves

sage leaves

Dijon mustard

orange juice

lemon juice

orange, sliced

This came out perfectly, without a doubt the best turkey I've made. It wasn't the least bit dry, and it was full of flavor.

This juicy roast turkey recipe is easy to prepare and delivers a perfectly juicy, incredibly flavorful turkey every time.

Garlic herb roast turkey

kg (8.8lb) turkey (Giblets removed)

tbsp salt

tsp smoked paprika

rosemary

herbs ((sage, thyme and rosemary))

garlic bulbs (halved)

chicken stock

Combine salt, paprika, garlic powder, salt, pepper and dried herbs together then cover the turkey all over with it and scatter the remaining seasoning in the cavity of the turkey.

Place the turkey in a large dish (I just used a large roasting dish). Place in the fridge and allow to dry-brine for up to 24 hours.

On the day of roasting, take the turkey out of the fridge at least an hour before roasting and allow to come up to room temperature.

Preheat the oven to 200°C/390°F.

Gently loosen the breast skin then add softened butter and sage leaves under the skin.

If the butter is soft enough, you can just spread it over the breast by pressing it gently.

Place lemon slices, fresh sage, thyme and rosemary in the cavity then tie the legs together. Drizzle the turkey with olive oil and place in a large roasting dish.

Pour stock around the turkey and add halved garlic bulbs and more sage, thyme and rosemary. Place the turkey in a preheated oven and roast until the turkey is golden brown and cooked through. 

If the meat reaches 74ºC/165ºF in the breast, thigh and drumstick, your turkey should be perfectly cooked. Allow to rest then carve.

Place the turkey on a large platter and add fresh herbs, the roasted garlic and lemon halves to decorate. Orange halves and pomegranate are also beautiful around a turkey. Serve with all the sides and gravy.

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

Top Tags

Easy, No Fuss Thanksgiving Turkey

CAJUN TURKEY WINGS

Campbell's Chicken Tetrazzini

Turkey A La King

Cajun Roasted Turkey Thighs

Turkey Corn Chowder

Garlic Bread Leftover Turkey Pot Pi...

Juicy Turkey Recipe

Garlic Herb Roasted Turkey Breast w...

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