12 Thanksgiving Turkey Recipes for Every Taste, Including Roasted, Smoked, Brined, and Glazed
By Lynn Andriani,
21 hours ago
Consider these traditional and more modern recipes for the centerpiece of your Thanksgiving dinner.
So, you want to cook a Thanksgiving turkey. You came to the correct place—our collection of turkey recipes runs the gamut, from traditional to unorthodox and everything in between.
Aside from choosing a recipe to follow on this holiday, you'll also need to determine how big of a turkey to buy. A good ballpark figure is 1 to 1 1/2 pounds of turkey per person—but keep in mind that everyone loves leftovers. Another important tip: If you've purchased a frozen turkey, consider putting it into the refrigerator to thaw a week before Thanksgiving. It needs one day in the fridge for every 4 pounds.
And while all of our recipes include cooking times, it's helpful to know that if you're taking the most common cooking route—which is roasting the bird—you should plan on roughly 20 minutes per pound. Be sure to let the turkey rest for at least 30 minutes before carving for optimal flavor (and then be ready to gobble it up).
Believe it or not, you can cook a turkey in an hour if you spatchcock (or butterfly) it. When the turkey's backbone is removed and the halves are flattened, the meat cooks amazingly fast.
Fragrant spices such as coriander seeds, bay leaves, juniper berries, fennel seeds, and peppercorns permeate the buttermilk brine for this holiday centerpiece.
You'll need a smoker for this low-fuss, oven-free method, but it produces a Thanksgiving turkey that's supremely moist with a lightly smoked taste and burnished, crispy skin. We marinate the turkey with citrus and herbs to infuse the meat with a depth of flavor.
This recipe for upside-down turkey is a fun way to prepare your Thanksgiving meal, and it allows the juices to trickle down onto the breast meat, rendering it extra moist and juicy. For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting.
This herb butter turkey recipe is surprisingly easy to prepare. Before going into the oven, the bird is coated in a simple, flavorful butter rub mixed with rosemary, sage, and thyme, which makes the skin crispy and golden and the meat moist and flavorful.
Roasted Turkey Rubbed With Coriander, Black Pepper, and Fennel
Louise Hagger
You might not have tried this Thanksgiving turkey technique before, but it's time to start. Cooking the bird in pieces means everything is roasted to perfection; the breasts get a head start in the oven while you sear the legs on the stove. Then, put them together to finish in a roasting pan, where the legs braise in liquid. The result is juicy white meat and succulent dark meat—all with crisp, flavorful skin, courtesy of a spicy overnight rub.
This is a simple roast turkey recipe for beginners or anyone who doesn't want to roast an entire bird. Just be sure you use a bone-in turkey breast—it's the key to moist, juicy meat.
Roasted with lemon zest, rosemary, and thyme, this turkey has a light, fragrant taste that's welcome on any Thanksgiving table. If you can find them, fresh bay branches make a dramatic bed when you bring the bird to the table.
A turkey roulade is easier than roasting a whole turkey—and everyone gets stuffing in each bite of turkey. Boneless turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs. The finishing touch is a layer of bacon slices, which encases the roulade and keeps it moist while roasting.
A dry-brined turkey is easier to prepare than a wet-brined one—and the clean-up process is easier, too. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey.
Try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird. Brush it on the bird during the last hour of cooking, so you can give it a crunchy, sweet crust.
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