“Don’t wait. The time will never be just right”

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Thanksgiving Day Turkey Choices

thanksgiving-day-turkey-choices

Thanksgiving Day Turkey Choices – These Thanksgiving turkey recipes prove there’s more than one way to serve your main attraction. -It’s never too early to plan your Thanksgiving menu, especially with talk of food shortages, particularly turkeys under 16 pounds.

If you usually brave the grocery store to buy your holiday bird, consider ordering your turkey online this year.

Thanksgiving dinner features a lot of food items you can buy pretty far in advance.

Thanksgiving Day Turkey Choices – These Thanksgiving turkey recipes prove there’s more than one way to serve your main attraction. – Raw frozen turkeys stay good in the freezer for up to two years and cooked turkeys for about three months.

For Southern side dishes and desserts, you can start grabbing frozen and non-perishable goods, such as canned pumpkin and frozen cranberries.

Then, when the week of Thanksgiving rolls around, all you need to purchase is fresh produce.


Thanksgiving Day Turkey Choices – These Thanksgiving turkey recipes prove there’s more than one way to serve your main attraction.

If you’re into traditional turkey, there are loads of tips and techniques to make the classics super juicy and delicious.

Thanksgiving Day Turkey Choices – These Thanksgiving turkey recipes prove there’s more than one way to serve your main attraction. – Whatever you’re after, this lineup of Thanksgiving turkey recipes has you covered.


Thanksgiving-Day-Turkey-Choices-Ingredients-Cooking-Instructions

Thanksgiving-Day-Turkey-Choices-Barbecue-Roast-Turkey

Thanksgiving Day Turkey Choices Barbecue Roast Turkey


Let bottled barbecue sauce do some of the heavy lifting. It’ll contribute sweet, tangy flavor to the turkey as it roasts.

Start to Finish – 3 hours, 30 minutes
MAKES12-14 servings


Barbecue Roast Turkey Ingredients


1 (12-to 14-pound) turkey
1 tablespoon kosher salt
1 cup bottled barbecue sauce,
divided, plus more for basting
1 cup apple cider or juice
2 apples, halved
1 onion, peeled and halved
1 head garlic, halved


Barbecue Roast Turkey Instructions


Preheat oven to 425 F.

Pat turkey dry with paper towels.
Remove organs and neck from turkey cavity; reserve for another use.
Place turkey breast-side up on a roasting rack set inside a large roasting pan.
Sprinkle with salt, including inside the cavity.
Gently loosen the skin over the breast, thighs and legs.
Spoon 1/3 cup of the barbecue sauce underneath the skin and inside the cavity.
Stuff cavity with apples, onion and garlic.
Tuck the wing tips beneath the bird and tie the legs.
Spread remaining barbecue sauce on skin.
Pour apple cider or juice into base of roasting pan.

Tent with foil and roast for 30 minutes, then reduce oven temperature to 350 F.
Roast about 2 to 2. hours more (exact times will depend on weight of turkey), periodically turning the pan and basting the turkey with pan juices, until a probe thermometer inserted into the thigh (without touching bone) registers 165 F.
Remove foil for final 30 minutes of roasting to brown skin.
Remove from oven, let turkey stand for 20 minutes before carving.


Cider-Brined-Apple-Butter-Roast-Turkey-Cooking-Instructions

Thanksgiving Day Turkey Choices – Cider Brined Apple Butter Roast Turkey


Brining results in extra-plump, and a more flavorful bird.

Start to Finish – 3 hours, 30 minutes

MAKES 12-16 servings


Cider Brined Apple Butter Roast Turkey Cooking Ingredients


Cider-Brined Apple Butter Roast Turkey
For the Brine
2 quarts apple cider
1 cup kosher salt
1 cup maple syrup tablespoon whole black peppercorns
1 bay leaves
1 quart cold water

For the Turkey
1 (12-to 14-pound) turkey
1/2 cup unsalted butter, at room temperature
1/4 cup apple butter
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 apples, halved
1 onion, peeled and halved


Cider Brined Apple Butter Roast Turkey Cooking Instructions


To prepare brine, in a large stockpot over high heat, bring cider to a boil.
Add in salt, maple syrup, peppercorns and bay leaves, stirring about 2 minutes.

Remove from heat, stir in cold water, and cool to room temperature, about 3 hours.

Remove organs and neck from turkey cavity; reserve for another use.

Place turkey in a brining bag or a large bucket that will fit inside your refrigerator.

Pour cooled brine over turkey and refrigerate for 12 hours, turning occasionally to make sure turkey is fully submerged.

Preheat oven to 425 F.To prepare the turkey, remove from brine (discard), rinse and pat dry with paper towels.

Place turkey breast side up on a roasting rack set inside a
large roasting pan.

Gently loosen the skin over the breast, thighs and legs.

In a small bowl, combine butter, apple butter, sage, thyme, salt and pepper and spoon half of the butter mixture underneath the skin and inside the cavity.

Stuff cavity with apple and onion.

Tuck the wing tips beneath the bird and tie the legs.

Roast turkey for 30 minutes, then reduce oven temperature to 350 F.

Roast about 2 hours more (exact time will depend on turkey weight), periodically turning the pan and basting turkey with pan juices.

With a rubber spatula, spread remaining butter mixture on skin and roast 30 minutes more, until a probe thermometer inserted into the thigh registers 165 F.

Tent with foil if the skin begins to become too dark during roasting/basting.

Remove the turkey from the oven, let turkey stand for 20 minutes before carving,


Thanksgiving-Day-Turkey-Choices-Cranberry-Glazed-Roast-Turkey

Thanksgiving Day Turkey ChoicesCranberry-Glazed Roast Turkey


Maple syrup sweetens the comb111at1on of tangy cranberry and orange.

Start to Finish 3 hours, 30 minutes
Serves 12-16 servings


Cranberry-Glazed Roast Turkey Ingredients


For the Turkey
1 (12-to 14-pound) turkey
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 onions, peeled and halved
1 orange, halved
1/2 cup chicken stock

For the Glaze
1 cup canned jellied cranberry sauce
1/2 cup orange juice
1/4 cup maple syrup


Cranberry-Glazed Roast Turkey Cooking Instructions


Cranberry-Glazed Roast Turkey Instructions
Preheat oven to 425 F.
Remove organs and neck from turkey cavity; reserve for another use.
Pat turkey dry with paper towels.
Place turkey, breast-side up, on a roasting rack set inside a large roasting pan.
Sprinkle with salt and pepper, including inside the cavity. Stuff cavity with onion and orange.
Tuck the wing tips beneath the bird and tie the legs.
To prepare the glaze, place cranberry sauce in a microwave-safe bowl and microwave in 20-second bursts to loosen.
Whisk together with orange juice and syrup.
Brush 1/3 of the glaze on skin.
Pour stock into base of roasting pan.

Roast turkey for 30 minutes, then reduce oven temperature to 350 F.
Roast about 2 to 2. hours more (exact times will depend on weight of turkey), periodically turning the pan, basting the turkey with pan juices. and brushing with remaining glaze, until a probe thermometer inserted into the thigh (without touching bone) registers 165 F.

Tent with foil if the skin begins to become too dark during roasting/basting.

Remove from oven, let turkey stand for 20 minutes before carving.


Brined-Roast-Turkey-Cooking Instructions

Thanksgiving Day Turkey ChoicesHoney & Fall Spice-Brined Roast Turkey


Here, the brine is the key-it imparts wonderful holiday flavors of cloves, cinnamon and star anise to the bird.

Start to Finish 18 hours
MAKES 12-16 servings


Honey & Fall Spice-Brined Roast Turkey Ingredients


For the Brine
2 1/2 quarts water 1 cup kosher salt
1 cup honey
Zest and juice of 1 orange
1 (3-inch piece) fresh ginger, peeled and sliced
1 tablespoon whole black peppercorns
5 whole cloves 4 star anise 2 cinnamon sticks
3 bay leaves
2 onions, peeled and quartered
4 garlic cloves, peeled and crushed

For the Turkey
1 (10-to 12-pound) turkey
1/2 cup unsalted butter, melted
1 teaspoon sea salt
1/2teaspoon ground black pepper


Honey & Fall Spice-Brined Roast Turkey Cooking Instructions


To prepare brine, in a large stockpot, bring water to a boil over
high heat.
Add all remaining brine ingredients, stirring well to dissolve the honey, about 2 minutes. Remove from heat and cool to room temperature (about 3 hours).

Remove organs and neck from turkey cavity; reserve for another
use.
Place turkey in a brining bag or a large bucket that will fit inside your refrigerator.
Pour cooled brine over turkey and refrigerate for 12 hours, turning occasionally to make sure turkey is fully submerged.

Preheat oven to 425 F.
To prepare the turkey, remove from brine (discard), rinse and pat dry with paper towels.
Place turkey breast.side up on a roasting rack set inside a large roasting pan.
Tuck the wing tips beneath the bird and tie the legs.

Roast turkey for 30 minutes, then reduce oven temperature to 350 F.
Brush turkey with melt butter and sprinkle with sea and pepper.
Roast about 2 hours more (exact time will depend on weight of turkey), periodically turning the pan ap turkey with melted butter and pan juices, until a probe thermometer inserted into the thigh (without touching bone) registers 165 F.
Tent with foil if the skin starts to become too dark during roasting/basting.

Remove from oven, and let turkey rest for 20 minutes before carving.



Thanksgiving-Day-Turkey-Choices-Maple-Chipotle-Roast-Turkey

Thanksgiving Day Turkey ChoicesMaple-Chipotle Roast Turkey


Canned chipotle chiles in adobo sauce give this turkey a spicy, smoky kick

Start to Finish 3 hours, 30 minutes
Makes 12-14 servings

Maple-Chipotle Roast Turkey Ingredients
1 (12-to 14-pound) turkey
1/2 cup unsalted butter, at room temperature
3 canned chipotle chiles in adobo sauce, minced
2 tablespoons maple syrup
Zest and juice of 1 lime
2 teaspoons cumin
1 tablespoon kosher salt
2 teaspoons ground black pepper
3 heads garlic, halved
1 cup lower-sodium chicken stock


Maple-Chipotle Roast Turkey Ingredients


For the Brine
2 1/2 quarts water 1 cup kosher salt
1 cup honey
Zest and juice of 1 orange
1 (3-inch piece) fresh ginger, peeled and sliced
1 tablespoon whole black peppercorns
5 whole cloves 4 star anise 2 cinnamon sticks
3 bay leaves
2 onions, peeled and quartered
4 garlic cloves, peeled and crushed

For the Turkey
1 (10-to 12-pound) turkey
1/2 cup unsalted butter, melted
1 teaspoon sea salt
1/2teaspoon ground black pepper


Maple-Chipotle Roast Turkey Cooking Instructions


Preheat oven to 425 F.
Pat turkey dry with paper towels.
Remove organs and neck from turkey cavity; reserve for another use.
Place turkey, breast-side 1up, on a roasting rack set inside a large roasting pan.
Gently loosen the skin over the breast, thighs and legs.
In a small bowl, mix butt 1er-, chipotles and adobo, syrup, lime zest and juice, cumin, salt and pepper; spoon half of the mixture underneath the skin and inside the cavity. Stuff cavity with garlic.
Tuck the wing tips beneath the bird and tie the legs.
Spread remaining chipotle mixture on skin. Pour chicken stock into base of roasting pan.
Tent wjth foil and roast for 30 minutes, then reduce oven temperature to 350 F.
Roast about 2 to 2. hours ,more (exact times will depend on weight of turkey), periodically turning the pan and basting the turkey with pan juices,
until a probe thermometer inserted into the thigh (without touching bone) registers 165 F. Remove foil for final 30 minutes of roasting to brown skin.
Remove from oven, let turkey stand for 20 minutes before carving.



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