Top 10 Thanksgiving Turkey Recipes for Holiday Cooking

The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your holiday meal. These recipes range from traditional to unique and there is even a beginner turkey recipe!

Recipe #1

Traditional Oven Turkey

Kraft Foods© Recipe

1 frozen turkey (12 lb.), thawed

3 Tbsp. oil

1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary

3 cups water

Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.

PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.

RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.

GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.

For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.

Recipe #2

Turducken

Foster Farms© Recipe

This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.

INGREDIENTS

3 pounds Foster Farms Whole Young Chicken

salt and pepper to taste

Creole seasoning to taste

1 (4 pound) duck, boned

16 pounds Foster Farms Fresh Whole Turkey, boned

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.

2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.

3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.

4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.

5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Recipe #3

Holiday Champagne Turkey

Foster Farms© Recipe

Summary

A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.

INGREDIENTS

1 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed

1/2 cup butter, cubed

2 apples, cored and halved

1 tablespoon garlic powder

salt and pepper to taste

2/3 (750 milliliter) bottle champagne

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.

3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Recipe #4

Perfect Turkey

Summary

This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!

INGREDIENTS

1 (18 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed

2 cups kosher salt

1/2 cup butter, melted

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

2 sprigs fresh thyme

1 bay leaf

1 cup dry white wine

DIRECTIONS

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Recipe #5

Latino Lime Glazed Turkey with Chipotle Gravy

Recipe by: Chef/GM Chris Ottens of Novell, a Bon Appetit Management Co.

Citrus Glaze

3/4 Cup unsalted butter

1/2 Cup honey

4 Tablespoons orange zest

4 Tablespoons lime zest

2 Tablespoons fresh thyme, chopped

4 Teaspoons canned chipotle chilies, chopped

1 Tablespoon ground cumin

1 Teaspoon salt

Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.

Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.

Vegetables

2 Tablespoons unsalted butter

4-1/2 Cups chopped sweet onions

1 Packet giblets (turkey neck, gizzard and heart)

2 Cups coarsely chopped peeled carrots

2 Cups coarsely chopped celery (with leaves)

1-1/2 Cups chopped plum tomatoes

Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.

Sauté until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.

Glazed Turkey

22 to 24-pound WHOLE TURKEY, fresh or frozen (thawed)

9 Cups TURKEY STOCK

Set a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.

Blot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.

Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.

Loosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.

Add 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.

Secure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.

Add 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.

Remove turkey from the oven and allow it to stand for 20 minutes before carving.

Chipotle Gravy

1/2 Cup flour

1 Cup TURKEY STOCK

Strain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.

Spoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.

Stir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.

Gradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.

Reduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.

Recipe #6

Holiday Turkey with Sage and Sherried Cider Gravy

Recipe provided by Volk Enterprises, Inc.

Ingredients 2 12-Pound WHOLE TURKEYS, fresh or frozen (thawed)

As needed salt and freshly ground black pepper

1 Large lemon, cut in quarters

14 Large fresh sage leaves

4 Slices multi-grain bread

1 Large Granny Smith apple, wedged

1 Large sweet onion, wedged

1 Cup unsalted butter, softened

1 Pint water

1 Pint dry sherry

1 Pint sparkling apple cider

2/3 Cup flour

1++ Quart TURKEY BROTH As needed assorted fresh sage leaves Roasted Turkeys

1. Preheat oven to 425 degrees F.

2. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper.

3. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer.

4. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys.

5. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans.

6. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh.

7. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil.

Sherried Cider Gravy

1. Skim fat from pan juices, reserving 1/2 cup fat.

2. On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.

3. Bring sherry mixture to a boil and remove pan from heat.

4. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.

5. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.

6. Whisk in additional stock to thin gravy if desired.

7. Season gravy with salt and pepper.

8. Discard the cavity ingredients before serving. Garnish turkey with sage.

9. NOTE: Provides 32-34 servings at 6 ounces per portion.

Recipe #7

CAJUN DEEP-FRIED WILD TURKEY

Recipe from John Maynard (Courtesy of NWTF)

1 (10-15 lb.) unstuffed turkey

5 gallons peanut oil

2 tbsp. Cajun seasoning

1 stick butter or margarine

1/2 tsp. garlic powder

1/2 tsp. cayenne pepper (optional)

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.

Recipe #8

Honey Smoked Turkey

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

INGREDIENTS

1 (12 pound) Fresh Whole Turkey

2 tablespoons chopped fresh sage

2 tablespoons ground black pepper

2 tablespoons celery salt

2 tablespoons chopped fresh basil

2 tablespoons vegetable oil

1 (12 ounce) jar honey

1/2 pound mesquite wood chips

DIRECTIONS

1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.

2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Recipe # 9

Maple Roast Turkey and Gravy

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

INGREDIENTS

Turkey

14 pounds Fresh Whole Turkey, neck and giblets reserved

2 cups chopped onion

1 cup chopped celery

1 cup coarsely chopped carrots

Maple Butter Mixutre

2 cups apple cider

1/3 cup real maple syrup

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh marjoram

2 1/2 teaspoons grated lemon zest

3/4 cup butter

alt and ground black pepper to taste

Gravy

2 cups chicken stock

3 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

1 bay leaf

2 tablespoons apple brandy (optional)

DIRECTIONS

1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.

3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Recipe #10

Easy Beginner's Turkey with Stuffing

This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.

INGREDIENTS

12 pounds Fresh Whole Turkey

2 tablespoons vegetable oil

Stuffing Mix

1 (6 ounce) package dry bread stuffing mix

1 cup water

1 tablespoon butter

1 cup chopped celery

1/4 cup chopped onion

4 slices toasted white bread, torn into small pieces

salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.

2. Prepare stuffing according to package directions. Mix in water.

3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.

4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.

5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Nicole Anderson offer Free information and FREE RECIPES at Food-recipes.com [http://www.diabetic-food-recipes.com/Thanksgivingrecipes.html]. Download free recipes and get great cooking tips!

Crock Pot Recipes for Your Turkey Leftovers

The age-old question of 'what to do with this left-over turkey' lives on today, but with the revival of the slow cooker, we now have more options for stretching our food dollars by creating some delicious crock pot turkey recipes.

Today's turkey crock pot recipes are creative and fun to cook, and should be taken advantage of throughout the year, not just during the holiday season. Gather your ingredients, plop em' in your crock pot in the morning before you leave for work, and when you arrive home in the evening your meal is waiting, and your home smells fantastic! Using leftover frozen turkey makes meal prep even easier. Here are some Turkey Crock Pot Recipes that your family will love.

Crock Pot Turkey Stew

1 large bag of frozen mixed veggies

2 lbs boneless, skinless turkey, cut into bite size pieces

2 tbl flour

1 cup chicken broth

1-1/2 tbl tomato paste

1 tsp Worcestershire sauce

1/4 cup chopped fresh parsley

Salt and pepper to taste

Place veggies and turkey into crock pot. Mix flour, broth, tomato paste, Worcestershire sauce, salt and pepper in a bowl and then add to crock pot. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey that has stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

Crock Pot Turkey Sandwiches

6 c. shredded turkey

3 c. shredded cheese

1/2 c. Miracle Whip

1 onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

Mix everything together and cook in crock pot for 4 hours. Stir twice during cooking, remembering not to have the top off very long. If the mixture is really thick, add some hot water at end of cooking. Serve on hoagie buns.

Visit 'Family Crock Pot Recipes' http://familycrockpotrecipes.com for delicious slow cooker recipes. Stop by 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com for easy dinner recipes and more.

No More Dry Turkey Recipes - Cook a Juicy and Tender Turkey That Everyone Will Never Forget

Turkey is the Main dish when it comes to thanksgiving. So you want it to be the best looking and the most tender, juiciest eye appealing dish on the table. People will never forget that juicy turkey. I take pleasure in preparing my turkey. I love turkey it's one of the healthiest meats to eat. To keep my turkey nice and moist I use my butter seasoning juice. Ok, here we go.

You will need: A Turkey

Butter

Roasting Pan

Aluminum Foil

Season salt

Garlic powder

Onion Powder

Pepper

First let your turkey defrosts all night. You can let it defrost in the fridge. Once it is defrosted, take it out of the wrapper and rinse thoroughly. Turn oven on 300 to 350 degrees. Unloop the legs from the skin and remove the heart, liver and etc pack from inside of the turkey. You will need a roasting pan for the turkey. Place the turkey in the pan and poke holes into the turkey. Poke holes all over the turkey, the legs, wings, breast and butt. If you're using an aluminum roasting pan, be careful not to poke a hole in i. It takes a turkey three and a half to four hours to cook. Depending on how much the turkey weighs.

The Butter Seasoning Juice

You need a stick and a half of butter. Melt butter in medium bowl in microwave or on the top of the stove in a small pot. If you are melting the butter on the stove make sure you turn the eye on the stove down to low heat. If you are melting the butter in the microwave. Use a microwaveable bowl with a top to melt it. It will not take the butter long to melt in the microwave, so put the microwave on 30 seconds.

Pour three tbsp of seasoning salt, tbsp of garlic powder, onion powder and a tsp of pepper into the butter and stir. Pour the seasoning all over the turkey while rubbing it. Rub it to make sure the butter juice gets all over the turkey and through the holes. This will keep the turkey moist and make it tender. Place the top of the roasting pan over the turkey and put it in the oven. If you have an aluminum pan that does not have a top use aluminum foil to cover the turkey. Cover it tight; fold the foil under the rim of the pan so that it does not come loose.

Every half an hour to forty minutes baste the turkey with the butter juice that it is cooking in. This keeps it from drying out. Keep basting until turkey is done, the turkey usually comes with a pop out timer that'll pop out to let you know when it's done. That's it you are finished and you can congratulate yourself on a job well done.

Happy Thanksgiving!

For More recipes or interesting topics Health, Recipes and Relationships Blog

Mom's Turkey Stuffing Recipe With Sausage and Apple

We have a big gathering at our house every Thanksgiving. Planning the meal is the first place to start. Here is a typical menu for our feast: deviled eggs, cheese tray, pumpkin, dip, turkey, mashed potatoes, gravy, stuffing, cranberry sauce, broccoli-cauliflower gratin, sweet potatoes, creamed corn, fruit salad, rolls and pies. Luckily everyone likes to bring a dish! Even more fun is selecting the wine. I like to include Sauvignon Blanc, Chardonnay, Pinot Noir, and Cabernet Sauvignon. In addition we also have a some beer, sodas, and lemonade on hand.

Every Thanksgiving my family looks forward to the homemade stuffing. My mom made it for year's and has now passed the recipe down for my brother to make.

TURKEY STUFFING - SAUSAGE & APPLE

6 cups freshly crumbled french bread

1 pound pork sausage meat (without casing)

2 medium onions diced

1 cup celery diced

2 cups apples diced

2 eggs slightly beaten

2 tbsp poultry seasoning

1 tsp thyme

1/4 cup melted butter

2 cups turkey stock (or more)

Tear apart french bread into breadcrumbs. Place on baking sheet and toast at 350 degrees in the oven. Brown sausage meat and set aside. Saute onions and celery in meat fat until soft, not brown. In large mixing bowl combine bread, apples, sausage meat, onions, celery, slightly beaten eggs. Add poultry seasoning. Salt and pepper to taste. Mix well. Add melted butter and turkey stock to moisten as desired.

Bake at 350 degrees for 20 minutes. Add turkey juices as desired. Or stuff in turkey and it can cook with the bird!

Kristie Patel is an author for PuddlesCollection.com, a leading special occasion wear retailer for girls party dresses and boys suits.

A Secret Tangerine Glazed Turkey Recipe - Just in Time For the Holidays

This is a non traditional turkey recipe for non traditional people. The subtle twist of tangerine makes this a bird to remember.

Ingredients:

10 pounds whole turkey, neck and giblets reserved

3/4 cup unsalted butter, softened

3/4 cup canola oil

1 1/2 cups tangerine juice

2 1/4 cups turkey stock

3 tablespoons all−purpose flour

2 cups Sausage, Apple and Dried Cranberry Stuffing Cooking

Instructions: You want to start off by preheating the oven to 425F. Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the neck cavity loosely with the stuffing. Fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with the remaining stuffing. Tie the drumsticks together (truss) with butcher's twine. Spread the turkey with 1/2 of the butter (6 tablespoons) and season it with salt and pepper. Place turkey in a shallow roasting pan; roast for 25 minutes. While that is taking place, in a saucepan, melt the remaining butter (6 tablespoons) with the oil and tangerine juice; allow mixture to cool. Reduce the oven temperature to 325F. Baste the turkey with the pan juices and drape it with a piece of cheesecloth soaked in the tangerine−oil mixture.

Roast the turkey for one hour before basting the turkey with the tangerine−oil mixture and pan juices (over the cheesecloth) every 20 minutes for 2 1/2 hours more (or until juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180−185F. Discard the cheesecloth and the trussing string from turkey. Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan; let stand for 25 minutes before carving and spooning out stuffing into a serving dish. Skim the fat from the remaining pan juices and reserve 1/4 cup.

Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits. In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the "roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve. All that's left is to add chopped giblets and transfer to gravy boat and serve. Viola... One golden, tangy, and ready to serve Tangerine Glazed Turkey.

Justin Brown is the chief writer for [http://baltimorecaterers.net] of Maryland where you can find hundreds of free unique recipes and Baltimore's best catering service.

Thanksgiving Turkey Recipe, Juicy Edition

INGREDIENTS

1 whole turkey (12 to 16 lb), fresh or frozen, thawed

1 Tbsp stick butter, melted

½ tsp each salt and pepper

2 Cans of chicken broth

1-2 Packages of each, fresh Sage, fresh Thyme, and fresh Rosemary

1 Package of Parsley

Garnish: fresh herbs

PREPARATION:

Day 1

First you will need to thaw the Turkey. Follow the instructions on the package your bird came in. remove any and all giblets, neck etc. Save it if you want to make the giblet gravy, I throw it away. I brine my Turkey to give it maximum flavor and to make sure that it is very moist. I take a very large pan and add about 2-3 Tablespoons of salt, and 2 Tablespoons of fresh, chopped Sage, Thyme and Rosemary. I will then add about 1 to 2 gallons of water and submerge the bird into the solution for about 12-18 hours. You will need a container that is large enough for your turkey, and small enough to be able to refrigerate for the entire brining time period. Once you are through with the brining process, rinse and dry turkey inside and out with paper towels.

Day 2

You are now ready to cook your Turkey. Preheat your oven to 325°F. You'll need a shallow roasting pan with rack to let heat flow below the bird to help with even cooking. You will need to tie or clamp legs together, they now have rubber bands now that you can use that will work in any oven less than 550 degrees. I like using them better than the chefs twine. You will twist wing tips under back and brush skin with butter and sprinkle with salt and pepper. In the cavity of the Turkey I like to put fresh Sage, Thyme and Rosemary. You will now place the Turkey breast side up on rack in pan and add the broth to the roasting pan. You will roast for about 3 to 3 3/4 hours, basting every 30 minutes with juices from the pan. If your pan juices start to dry up add more broth, or water if needed. If the breast starts to get too brown, cover loosely with foil. Start checking turkey about 1 1/4 hours before it should be done.

To make sure your Turkey is done you want an internal temperature of at least 160 degrees. When you pull your turkey it should have carry over cooking to take the internal temperature up to 165 degrees. When it has reached this temperature your bird is done, you can leave your thermometer in at this point, but make sure it is not hitting a bone. This will give you a false read on the temperature of your bird, and make for a Turkey that has not been cooked all the way. When you are sure that your Turkey is fully cooked you will want to remove from the oven and add to your Turkey to a serving platter. Let rest at least 30 minutes before serving for juicier meat and easier carving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com

Thanksgiving Recipe - How A Vegetarian Can Enjoy Thanksgiving Without The Turkey

Can Thanksgiving be good without turkey? Yes. So, if you're a vegetarian, you need not miss a bit of the fun and ravishment. The core of Thanksgiving lies not in the food, but in the belief and the celebration. What matters is you're with family and friends and having a good time. You may not get a chance to be with your close ones during the rest of the year. So, whether vegan or not, this is the time to forget everything in the world - remember to be thankful, and cook a great Thanksgiving recipe.

How To Cook For A Vegetarian

For a vegetarian, turkey on the table is unappetizing. You need to plan a menu with lots of sides and perhaps a substitutes.

If you think vegetarian meals take more time to prepare and taste bland, then think again. A vegetarian dish can be one of the simplest to prepare. All you need to do is substitute the meat with something vegetarian. The rest of the recipe can remain the same. This way, you enjoy the goodness of a meat dish without actually eating meat.

A table laden with deliciously prepared Thanksgiving dinner recipes consisting of beans, potatoes, squash, vegetables, breads, cookies, cakes, and pies looks as appealing as the one laden with a big fat turkey.

If you cannot do without the turkey, you can get tofu turkeys that are available in stores, strictly for vegetarians. You can even prepare this Thanksgiving recipe at home.

Food Substitutes For Vegetarians

Soy milk or rice milk for dairy milk
Vegan margarine for butter
Vegetarian marshmallows that do not contain gelatin because gelatin is obtained from animals
Avoid all gelatin-based desserts and casseroles

The wonderful thing is that you can make any Thanksgiving recipe without anybody noticing that you haven't used a single ingredient derived from animals, including dairy. You can even share these recipes through a Thanksgiving post.

Seven Quick Tips For A Vegetarian Thanksgiving Dinner

Prepare appetizers with warm pita bread and veggies.
Make vegetable lasagna. For this you can use carrots, diced zucchini, and tiny broccoli pieces instead of meat.
Cook a hash brown casserole with green beans and corn. Add almonds to the beans while baking.
Flavor your mashed potatoes with cheddar cheese and garlic. Use mushroom gravy or vegan margarine as dips.
Use French bread and bake your favorite recipe.
Get black olives, red onions, diced tomatoes, grated carrots, and bell peppers and toss a scrumptious salad.
For the dessert, prepare the traditional pumpkin pie. It's better to make the crust at home because crust from the store may contain lard.

With so many options for vegetarians, the turkey-eaters may get curious and turn to a vegetarian Thanksgiving recipe this holiday. What's more you can make your menu stand out of the usual dishes. Cooking innovative vegetarian Thanksgiving dinner recipes is a surefire way to surprise your guests and give their taste buds that much wanted change!

Perfect Turkey

"A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!"



Ingredients



* 1 (18 pound) whole turkey, neck and giblets removed

* 2 cups kosher salt

* 1/2 cup butter, melted

* 2 large onions, peeled and chopped

* 4 carrots, peeled and chopped

* 4 stalks celery, chopped

* 2 sprigs fresh thyme

* 1 bay leaf

* 1 cup dry white wine



Directions



1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.