Here are five standout turkey recipes that cover a range of flavors and techniques. Whether you’re hosting a traditional feast, looking for something new, or trying to save time, these recipes have you covered!
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### 1. **Classic Herb-Roasted Turkey**
**Ingredients:**
- 1 whole turkey (12–14 pounds)
- 1/2 cup butter, softened
- 1 tbsp each fresh rosemary, thyme, and sage, chopped
- Salt and black pepper
- 1 large onion, quartered
- 2-3 celery stalks, chopped
- 2-3 carrots, chopped
- 4 cups chicken or turkey broth
**Instructions:**
1. Preheat oven to 325°F (165°C).
2. Pat the turkey dry and season it with salt and pepper inside and out.
3. Mix softened butter with fresh herbs, then spread under the skin and over the turkey.
4. Place the onion, celery, and carrots in the roasting pan. Set the turkey on top.
5. Roast for 13–15 minutes per pound, basting every 30 minutes with broth.
6. Rest for 20 minutes before carving.
**Tips:** This recipe keeps the turkey classic and flavorful, with herbs that enhance the natural taste of the meat.
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### 2. **Citrus and Herb Butter Turkey**
**Ingredients:**
- 1 whole turkey (12–14 pounds)
- 1/2 cup butter, softened
- Zest and juice of 1 orange and 1 lemon
- 1 tbsp each fresh rosemary and thyme, chopped
- Salt and black pepper
- 1 large onion, quartered
- 2 cups chicken broth
**Instructions:**
1. Preheat oven to 325°F (165°C).
2. Mix butter with orange and lemon zest, juice, herbs, salt, and pepper.
3. Rub butter mixture all over the turkey and under the skin.
4. Place onion in the roasting pan and add the turkey on top.
5. Roast for 13–15 minutes per pound, basting with broth.
6. Let the turkey rest for 20 minutes before carving.
**Tips:** This recipe adds a bright, citrusy twist that pairs beautifully with the rich turkey flavors.
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### 3. **Garlic and Rosemary Brined Turkey**
**Ingredients:**
- 1 whole turkey (12–14 pounds)
- Brine: 1 cup salt, 1/2 cup sugar, 6 garlic cloves, 2 sprigs rosemary, 10 cups water
**Instructions:**
1. In a large pot, dissolve salt and sugar in warm water. Add garlic and rosemary, then cool to room temperature.
2. Submerge the turkey in the brine, refrigerating for 12–24 hours.
3. Preheat oven to 325°F (165°C).
4. Remove turkey from brine and pat dry. Rub with butter or olive oil.
5. Roast for 13–15 minutes per pound, basting occasionally.
6. Rest the turkey for 20 minutes before carving.
**Tips:** Brining ensures moist, flavorful meat with a subtle garlic and rosemary aroma.
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### 4. **Spatchcocked (Butterflied) Turkey for Faster Roasting**
**Ingredients:**
- 1 whole turkey (12–14 pounds), backbone removed and flattened
- Olive oil or melted butter
- Salt, pepper, and any preferred seasonings (like smoked paprika, garlic powder)
**Instructions:**
1. Preheat oven to 450°F (230°C).
2. Rub the spatchcocked turkey with oil or butter and season with salt, pepper, and other spices.
3. Place on a rimmed baking sheet or roasting pan, skin side up.
4. Roast for about 1.5–2 hours, until the meat reaches an internal temperature of 165°F in the thickest part.
5. Rest for 15 minutes before carving.
**Tips:** Spatchcocking the turkey speeds up cooking time, gives a beautifully crispy skin, and cooks more evenly.
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### 5. **Maple Glazed Turkey with Apple Cider**
**Ingredients:**
- 1 whole turkey (12–14 pounds)
- 1/4 cup maple syrup
- 1/2 cup apple cider
- 1/4 cup melted butter
- Salt, pepper, and fresh thyme
**Instructions:**
1. Preheat oven to 325°F (165°C).
2. Season the turkey with salt and pepper.
3. In a bowl, combine maple syrup, apple cider, butter, and thyme. Brush over the turkey.
4. Roast for 13–15 minutes per pound, basting with the maple-cider mixture every 30–40 minutes.
5. Rest the turkey for 20 minutes before carving.
**Tips:** This recipe delivers a slightly sweet and caramelized finish that complements the savory flavors of the turkey.
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These recipes can easily be adjusted for different sizes of turkeys, and many can also be adapted for smoked or grilled variations if you want something a bit different! Enjoy!
