As you get ready to send out your Thanksgiving invitations, thinking about preparing all the food can be a little overwhelming. For those of you who prefer a simple, delicious, classic turkey, check out our first recipe. If you are interested in cooking a more gourmet style bird, check out our second recipe listed below.

Simple Brined Roasted Turkey Recipe

I can personally attest to the deliciousness of this turkey. If you like simple, tender moist turkey, you’ll love this method.
It’s just a basic brine and you’ll need the following:

1 pint of whiskey (wild turkey)
2 c of kosher salt
2 c of sugar
1 to 2 c of turkey or chicken stock for basting
Enough water to submerge the turkey entirely
1 cooler or large airtight container big enough for your turkey (5 gallon bucket)

  • In a medium bowl, mix whiskey, salt and sugar until dissolved. Fill cooler part way with cold water and add in whiskey mixture.
  • Place turkey in the cooler.
  • Add enough ice cold water to cover turkey completely.
  • Let it brine overnight.
  • Remove the turkey from the brine and rinse well under cold running water.
  • Pat dry with paper towels, inside and out.
  • Discard brine
  • Place breast side down in a large, heavy roasting pan, and rub on all sides with butter.
  • Season lightly inside and out with salt and pepper.
  • Loosely tie the drumsticks together with kitchen string.
  • Cook turkey per instruction for weight.
  • Bast with 1/2 to 3/4 c turkey or chicken stock every hour (
  • Turkey is done when an instant read thermometer reads 165 F when inserted at large section of the thigh.
  • Before slicing the turkey, let meat rest for about 15 min to allow the juices to spread through the bird. Enjoy!

Maple-Roasted Turkey with Sage Butter Recipe

Courtesy of Tyler Florence at foodnetwork.com

Ingredients
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

  • Preheat the oven to 350 degrees F and remove the top rack of the oven.
  • Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
  • Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels.
  • Sprinkle the cavity and skin liberally with salt and pepper.
  • Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go.
  • Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine.
  • Shingle the bacon strips over the breast so it’s totally covered.
  • Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
  • In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin.
  • Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes.
  • Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound).
  • About 1/2 hour before you think the turkey is done, remove the foil so that it can brown.
  • When done take the turkey out of the oven and put the roasting pan on the stove-top.
  • Transfer the turkey to a serving tray to rest at least 20 minutes before carving.
  • Serve with Turkey Gravy.

Either of these turkey recipes is sure to make your Thanksgiving dinner delicious. Check out our article on Thanksgiving Dinner Ideas to help complete your menu!

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