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Turkey Recipes for Thanksgiving

Thanksgiving is just around the corner. It is a national holiday celebrated in the United States and Canada, and now several other countries also observe similar celebrations.

People celebrate this event as a way of giving thanks for all the blessings they get this year and for the preceding year.

Turkey Recipes

The most common food that we serve our family and friends at Thanksgiving is turkey, so here are three turkey recipes for all of you thanksgivers.

TURKEY IN A BAG

A very easy Thanksgiving recipe from AllRecipes where you put the turkey inside an oven bag, and the turkey is cooked in a moist environment because all the juice of the turkey remains in the bottom of the bag. You can also make gravy out of the turkey’s juice.

Turkey Recipes

Image from: Marella in AllRecipes

Recipe by: DYCLARK

Ingredients:

  • 12 pounds whole turkey
  • salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • Five stalks celery
  • Two large onions, quartered

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse turkey and remove giblets. Salt and pepper to taste.
  3. Sprinkle the bottom of a turkey size oven bag with flour. Place the turkey, celery, and onions in the bag. Seal the bag and poke several holes in it with a fork.
  4. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

SAGE AND GARLIC ROAST TURKEY

Sage + Poultry = Perfect Combination. Perfect for Thanksgiving.

Turkey Recipes

Image and Recipe by BettyCrocker.com

Ingredients:

  • 12- to 14-lb turkey, thawed if frozen
  • 2 tablespoons butter or margarine, melted
  • 1 ½ teaspoons parsley flakes
  • 1 teaspoon dried sage leaves
  • ½ teaspoon paprika
  • ½ teaspoon seasoned salt
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse ground pepper
  • 1 cup water
  • Fresh sage and small apples, if desired

Directions:

  1. Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold the wings across back of the turkey, so tips are touching. In a small bowl, mix remaining ingredients except for water, fresh sage and apples.
  2. On a rack, place turkey, breast side up in a shallow roasting pan. Brush with butter mixture. Insert an ovenproof meat thermometer, so the tip is in thickest part of inside thigh and does not touch bone. Add water to roasting pan.
  3. Cover turkey loosely with foil or roaster cover; roast 3 hours. Uncover; roast 45 minutes to 1 hour 30 minutes longer. Turkey is done when the thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with sage and apples.

CIDER ROAST TURKEY

Want the best highlight for your Christmas or Thanksgiving table? Cider roast turkey will be the best pick with tender glazed apples and pear.

Turkey Recipes

Image and Recipe by Jane Hornby in BBC Good Food

Ingredients:

For the turkey

  • 4½ -6kg/10-13lb turkey, giblets removed and kept
  • 450g stuffing
  • Two leeks, trimmed and halved
  • Two carrots, halved
  • 50g butter, softened
  • 300ml dry cider

For the gravy

  • 300ml dry cider
  • 600ml chicken stock
  • 2 tbsp quince or redcurrant jelly

Directions:

  1. Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
  2. Put the leeks and carrots along the bottom of a roasting tin in a single layer – this will make a trivet for the turkey to sit on and add flavor to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin – if the vegetables look like they’re burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
  3. To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

We hope that you enjoy these recipes, and don’t forget us in your Thanksgiving day!

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