Roasted turkey recipes for your festive Thanksgiving and Christmas menu
Roasted turkey recipes vary from one family to another and are often passed from one generation to the next. This is the traditional main course for Thanksgiving and Christmas and the perfect roasted turkey is a delicious treat that everyone loves. In a previous article we told you how to roast a turkey, so today we shall look at some delicious and mouthwatering recipes.
Turkey meat is much appreciated as it is rich in nutrients and vitamins. It contains:
- Vitamins from the group B (B6, B2, B12), A, E that are responsible for many functions within the body.
- Protein which is essential for muscle building and responsible for the proper functioning of organs and metabolic processes.
- Phosphorus – prevents joint diseases and is important for bones. The amount of phosphorus is rather significant and is almost equal to the amount contained in fish.
- Tryptophan – improves the functions of the central nervous system.
- Iron, potassium, calcium participate in the blood cell formation while copper, chromium, zinc and cobalt promote the work of all internal organs.
- Folic acid – it is necessary for the healthy formation and development of the child in the womb.
In addition, turkey meat has low cholesterol (74 mg per 100 g), it does not cause allergies, and therefore is ideal for children.
Table of Contents
Roasted turkey recipes and ideas
Turkey meat is widely used in cooking. It is very tender and not fat at all, so cooking turkey does not require any special culinary skills. A large number of dishes are prepared from turkey meat. It can be boiled, fried, baked, stewed and added to various salads. Turkey breasts are stuffed with mushrooms, vegetables, fruits or nuts. Of course, most often roasted turkey recipes are associated with Thanksgiving and Christmas feasts, so we prepared some ideas for you.
Classic roasted turkey recipe
1 (20 lb) fresh turkey
1 stick unsalted butter, melted, plus more if needed
3 cups of water
1 tbsp salt
1 tsp freshly ground black pepper
Preheat oven to 325°F.
Remove giblets and neck from turkey. Discard liver or save for another use.
Rinse turkey inside and out with cold water; pat dry with paper towels.
Tie the ends of drumsticks together with kitchen twine and tuck wings under the bird.
Place the turkey on a roasting rack set in a roasting pan.
Generously brush the bird all over with melted butter and sprinkle inside and out with salt and pepper.
Cover breast area with aluminum foil. Add the water to pan.
Bake, basting every 45 minutes until a thermometer inserted in meaty part of thigh registers 165°F. Add water in the roasting pan when it evaporates to prevent drippings from scorching.
During last hour of roasting, remove and discard foil.
Let the turkey rest for at least 30 minutes before carving.
Transfer turkey to a large platter and serve.
Thyme roasted turkey
1 (14 pound) whole turkey, fresh or frozen, thawed
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon thyme leaves
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon oil (melted butter)
Preheat oven to 325°F.
Place a roasting rack in roasting pan.
In a bowl, mix garlic, paprika, thyme, pepper and salt.
Place turkey, breast-side up, in prepared pan.
Brush turkey with oil or melted butter.
Sprinkle spice mixture evenly all over the bird and let sit for at least one hour.
Roast until internal temperature in thigh reaches 165°F, basting occasionally with pan juices.
Remove turkey from oven.
Let it rest for 30 minutes to an hour.
Transfer to platter or carving board and slice.
Roasted turkey with maple and whiskey glaze and traditional stuffing
100 g butter
1 medium onion, sliced
3 tbsp fresh sage leaves, chopped
6.5 kg Whole Turkey, giblets reserved for gravy
Salt and black Pepper
For the maple and whiskey glaze:
200 ml Irish Whiskey
300 ml Maple syrup
1 tbsp Vegetable Oil
For traditional stuffing:
110 g Butter
1 large Onion, finely chopped
175 g Fresh breadcrumbs
4 tbsp Fresh flat leaf parsley, chopped
1 tbsp Fresh thyme, chopped
1 tbsp Oregano,dried
Salt and black pepper
To make the traditional stuffing, melt the butter in a large frying pan over medium heat and add the onion. Saute the onion for 3 to 4 minutes, until softened and translucent.
Meanwhile, put the breadcrumbs and herbs in a large bowl and mix. Pour the heated butter and onion over the breadcrumb and herb mixture. Season to taste.
Preheat the oven to 200°C/400°F.
Soften the butter in a bowl, add the sage and seasoning and mix well. Rub some butter underneath the turkey breast skin. Scatter the onion slices over the base of a roasting pan.
Add the stuffing to the turkey.
Place the turkey on a large roasting tray and put it in the preheated oven.
Roast until internal temperature in thigh reaches 165°F. You can check with a skewer inserted into the meat nearest the bone and if the juices run completely clear, your turkey is ready. If the turkey is browning too quickly, you can cover it with tin foil and then remove it for the last 20 minutes.
For the last 20 minutes of the cooking time, combine the maple and whiskey glaze ingredients in a small bowl and pour it over the breasts.
Take the turkey out of the oven, cover it loosely with tin foil to keep it warm.
Allow the meat to rest for 30 minutes, then carve and serve.
Marinated Turkey Recipe
2 cups water
1-1/2 cups chicken broth
1 cup soy sauce
2/3 cup lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1 teaspoon pepper
2 large oven roasting bags
1 turkey (12 to 14 pounds)
Combine water, chicken broth, soy sauce, lemon juice, garlic, ginger and black pepper. Set aside and refrigerate 1 cup for basting.
Place the roasting bags inside one another and place the turkey inside the inner bag.
Pour in marinade. Seal the bags and place in a roasting pan. Refrigerate overnight, turning several times.
Remove turkey, drain and discard marinade. Let it sit at room temperature for at least one hour before cooking.
Preheat oven to 325 F.
Place turkey on a rack in a large roaster. Tuck wings under turkey and tie ends of drumsticks.
Bake uncovered until a thermometer inserted in a thigh reads 165°F. Baste with reserved marinade every 35-45 minutes. When the turkey begins to brown cover it lightly with aluminum foil.
Remove turkey from oven and cover with aluminum foil. . Let stand 20 minutes before carving.
Carve, transfer the meat to a platter, and serve.
Juicy roasted turkey
10 lb / 5 kg whole turkey, thawed
For dry brine rub:
2.5 tbsp salt
2 tsp dried thyme
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
10 tbsp unsalted butter , melted
1 tbsp (in total) sage, rosemary and thyme, finely chopped
3 garlic cloves, minced
2 heads of garlic , halved horizontally
1 onion, halved
2 small bunch mixed herbs, sage, rosemary, thyme, parsley
1.5 cups dry white wine
Salt and pepper
Mix together the ingredients for the dry rub.
Pat the turkey dry with paper towels inside and out. Remove giblets.
Sprinkle 1 teaspoon of salt inside and use you hand to spread it. Rub 1 teaspoon of the rub mixture on the underside.
Rub the remaining rub mixture on the turkey.
Wrap the turkey in cling wrap or place the turkey in a sealable plastic bag. Place the bird in a baking pan and refrigerate for 24 hours.
Unwrap turkey and pat dry. Leave it at room temperature for 30 min to one hour before roasting.
Preheat oven to 220C/425F.
Place the onions and garlic in a roasting pan and place a roasting rack on top.
Stuff bunch of herbs + 2 garlic halves + 3 tbsp butter inside the turkey. Tie drumsticks together with kitchen twine.
Place turkey breast side down on the rack. Brush with a bit of melted butter. Sprinkle with salt and pepper.
Pour the wine in roasting pan.
Roast for 30 minutes and flip the turkey. Brush with butter, sprinkle with a little salt and pepper.
Lower the temperature of the oven to 165C/325F. Roast turkey 45 minutes.
Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
Roast the turkey until a thermometer inserted between the breast and leg reads 165F/75C. Cover loosely with foil if browning too much.
Remove from the oven, cover loosely with foil and rest for 30 minutes.
Carve and serve.
Lemon and rosemary roasted turkey
1 12- to 14-lb turkey, thawed
1 head garlic, halved horizontally
1 lemon, halved
4 small onions, quartered
8 sprigs fresh rosemary, plus more for serving
Salt and pepper
3 tbsp. softened butter or olive oil
2 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
3/4 cup chicken broth
Remove giblets and neck of turkey from cavities.
Pat turkey dry with paper towels.
Stuff garlic, lemon, half of onions, and 6 sprigs rosemary into main cavity.
Strip leaves off 1/2 sprig of rosemary, chop, and place in a small bowl. Add 2 tablespoons salt and mix to combine. Rub rosemary mixture all over turkey. Place the baking sheet and turkey into a large plastic bag and refrigerate overnight or up to 2 days.
Preheat oven to 375°F. Remove turkey from the plastic bag and tie legs together with kitchen twine.
Pat turkey with paper towels until very dry and rub with butter. Season with 1/2 teaspoon pepper.
Place turkey neck, carrots, celery, and remaining onions and rosemary sprigs in a large roasting pan. Place a roasting rack in the pan and put turkey on top.
Roast turkey until a thermometer inserted into thickest part of thigh registers 165°F. If the bird is browning too quickly, cover it loosely with aluminum foil.
Let the turkey rest for at least 30 minutes.
Carve, garnish and serve.
Roasted turkey with cornbread and sausage stuffing
1 14-pound brined or kosher turkey, neck and giblets removed (reserve for gravy), rinsed well and patted dry
For the stuffing:
1 tablespoon vegetable oil or unsalted butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon picked fresh thyme leaves
6 cups cornbread, cut into 1-inch cubes
1 cup turkey or chicken stock
In a medium pan over medium heat cook sausages, breaking them apart into 1/2-inch pieces as they cook.
Remove sausages to a plate, drain and discard rendered oil.
Wipe pan clean and heat oil or butter over medium setting.
Add onion, carrots, and celery and cook about 10 minutes or until softened. Transfer to a large mixing bowl.
Add herbs, cornbread, and chicken stock. Cool to room temperature.
Preheat oven to 425 degrees.
Place turkey on a roasting rack in a large roasting pan.
Fill turkey with the stuffing and tie legs together with kitchen twine. Cover loosely the turkey breast with foil.
Roast 30 minutes. Turn oven temperature down to 350 degrees and roast 1-1/2 hours. Remove foil and roast 30 minutes. Check internal temperature at the thigh and cook to 165 F.
Remove from oven and tent with foil. Let rest for 30 minutes before carving.