It wouldn’t be Thanksgiving without turkey, right? If you’ve always done your bird the same way, maybe it’s time to try something different. Bring on the heat with a Southwestern rubbed turkey or a Cajun fried turkey. If you need more oven space for pies and casseroles cook the turkey in your Crock-Pot. For the juiciest turkey around, you can brine the meat in a combination of fruit juice and herbs so that it’s plumped with flavor. Then again, you don’t have to do a whole bird at all: Cook a turkey breast to trim your cooking time. Now to the big question – what to do with all the turkey leftovers?
Billed as the world’s simplest Thanksgiving turkey recipe from the Food Network, this version has only a few ingredients. Stuff the inside of the bird with onions, apples, herbs and carrots. Baste the entire bird with melted butter – yes, plenty of butter. This recipe will walk you through step-by-step dishing up the perfect turkey.
Add some zip to your holiday bird with this Southwestern rubbed turkey recipe from Eating Well. Make a mix of smoked paprika, cumin seeds, cinnamon and ground pepper to rub all over the outside of the turkey. Keep the Southwest theme going by adding green chiles to the stuffing and a little cayenne pepper into the gravy. Caliente!
Who says you have to cook your bird in the oven? Try this recipe for Crock-Pot whole turkey from CrockPot365. If you want the skin crispy, you can put the turkey under the broiler after it’s done cooking. Either way, the meat becomes melt-in-your-mouth tender out of the slow cooker.
Let the flavors of apple cider, rosemary, garlic, and oranges seep into your turkey. This recipe for my favorite turkey brine from the Pioneer Woman guides you through soaking your turkey in a savory marinade for 16 to 24 hours before you start roasting it.
Forget making the whole turkey! If everyone around your house likes the white meat, just cook the turkey breast. The best part about this oven-roasted turkey breast recipe from Betty Crocker? It roasts a lot faster than cooking up the whole bird!
You’ve probably heard the buzz about fried birds. Here’s how it’s done: Load up a fryer with five gallons of peanut oil and bring it to high heat. It’s frying time. With this recipe for the perfect Cajun fried turkey from What’s Cooking America, you’ll have the crispiest turkey skin ever.