We've covered the cocktails, appetizers, and sides. Now it's time to talk turkey. Of all my years of cooking one, I have had two "fails." My first married Thanksgiving, I cooked the bag of "giblets" in the turkey with the stuffing. The second turkey turmoil was the bird that never got done. In the end it was great, but the crowd was "hangry" by the time I served it. I have two tips I can offer from experience. First, cook a fresh organic turkey and second, create a compound butter of your choosing, and slather it under the skin of your bird. Let's get cooking!
Prosciutto Wrapped Turkey Roulade
We start off this recipe roundup with my favorite of the bunch. The recipe author says it best: "The delicate sweet/salty flavor really elevates the turkey into a memorable dish that will get you all the oohs and aahs from your delighted guests."
Olivia's Cuisine
Olivia's Cuisine
Why not blueberries? We use cranberries liberally on Thanksgiving. Not only is this a beautiful dish, the pops of flavor are said to be incredible.
Feasting At Home
I would second this (e)motion! Click the link below or image above to see how to do this.
Williams Sonoma
Before you turn your nose up, mayo adds moisture to anything you mix it into. I have never made a cake without adding some. This was a hint from my mother-in-law. The author promises this method produces the the most moist turkey you ever made.
She Wears Many Hats
This recipe had me at the words "make ahead." Nothing can make me more nervous than making the gravy at the last minute, while your kitchen is full of hungry people. This recipe can be started before your guests arrive and finished with the pan drippings.
Half Baked Harvest
Doesn't this sound like the perfect blend of sweet and savory. It looks delightful!
Salt & Wind
Don't you love the aroma of mulled wine simmering? Then you can imagine how the scent of this turkey will fill
your home.
Runway Chef
Every year Thomas Keller serves a Thanksgiving feast at his Napa Valley restaurant, Bouchon Bistro, for veterans in the community. What a guy! Before cooking he divides the turkey in pieces to maximize flavor and texture. Click below to get the recipe of heroes.
Saveur
Pretty as a picture isn't it? The preparation of this turkey begins with dry brining, which is something I had not heard of until now. The cider glaze is sure to add Fall flavor!
How Sweet Eats
Pancetta Sage Turkey With Pancetta Sage Gray
In my view, a turkey can't have too much sage. I can just imagine how this turkey smells as it cooks. The pan gravy pairs perfectly with this roast.
Sounds like a wonderful combination, doesn't it? I have done Maple before, so I know it does work. This recipe is for those of you looking for a shortcut. I personally would use a fresh turkey.
Foxes Love Lemons
An Italian brown gravy recipe that is perfect for Thanksgiving turkey and mashed potatoes. The rosemary must really add a depth of flavor.
Gourmet Project
There is one thing you can count on, my turkeys always have wine involved. This turkey is gorgeous! Heather has slathered the turkey (under the skin) with cinnamon orange butter (yum) The red wine used is Zinfandel which is reduced and then becomes the glaze. Sounds so good!
Heather Christo
Have you ever had a grilled turkey? My sister is a master at this technique, and it is so good! Fire up the grill and leave the oven for your sides.
Fine Cooking
If you want to be really unconventional, this is an exotic choice.
Food and Wine
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