Herb-Roasted Turkey
This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges for a showstopping Thanksgiving turkey.
Southwestern Stuffed Acorn Squash
Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.
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Spatchcock Turkey with Sage & Thyme
When it comes to cooking a whole turkey quickly and evenly, spatchcocking--removing the entire backbone from the bird and splaying it open--is a great technique. This skin on this spatchcocked turkey gets crispy and browned because nearly all of the skin is exposed. This recipe uses a simple blend of oil, fresh herbs and spices for classic roasted turkey flavor. Look for a small turkey, about 12 pounds, as it fits better in most roasting pans.
Herb-Roasted Turkey & Vegetables
Turkey is flavored with fragrant herbs and roasted alongside potatoes, carrots and onions. Leftovers--which can be refrigerated or frozen--are perfect for sandwiches or soups!
Honey-Sesame Turkey Meatloaves with Broccolini
Adding cooked veggies to these mini meatloaves helps the lean turkey stay juicy.
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Roast Turkey with White Wine Gravy
The secret to this flavorful gravy is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.
Traditional Herbed Roast Turkey
A medley of fresh herbs and vegetables flavors the turkey while adding minimal carbs, calories, and fat in this recipe.
Herb-Roasted Turkey Breast with Garlic
Bone-in, skin-on turkey breasts, also called split breasts, are inexpensive, flavorful, and nice for (just enough) leftovers. Try this any time of year!
Hilary Meyer
Cider-Brined Spatchcock Turkey
Brining is a classic way to prep roast turkey for the oven. It infuses the meat with so much flavor from apple cider, celery, onion, oranges and fresh herbs. Spatchcocking is the technique of removing the backbone of a turkey or chicken and pressing the bird flat. It's a convenient way to speed up the roasting time and it results in evenly browned, moist turkey.
Slow-Roasted Rosemary Turkey with Peppercorn Gravy
A rub made of herbs, lemon zest, and garlic infuses every bite of this juicy bird. It's accompanied by a rich homemade gravy made from pan drippings and a touch of cream.
St. Louis Slinger
This is a slimmed-down recipe makeover of the famous St. Louis breakfast hangover cure. The healthy turkey chili is sans beans, but feel free to add a can of rinsed beans during the last 20 minutes in Step 1 if you like.
Roasted Turkey Legs
Roasted turkey legs are a great alternative to a full turkey when your holiday gathering is small. Here, we stick with all the traditional Thanksgiving flavors using only dark meat that stays moist when it's cooked. A simple pan gravy pulled together while the turkey legs rest completes the dish. (This recipe serves 8 but is easily halved to serve 4—or 2 with plenty of leftovers.)
