As you get ready to send out your Thanksgiving invitations, thinking about preparing all the food can be a little overwhelming. We’ve compiled a few simple turkey recipes to take the stress out of your Thanksgiving cooking. 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.
Thanksgiving Dinner Invitations
Simple Turkey Recipes
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!
Courtesy of Tyler Florence at foodnetwork.com
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 simple 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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