Gobble, Gobble...How do you like your Turkey - Spiced, Roasted, Fried, or Glazed? Look no farther, here are 5 perfect recipes that are sure to make the star of the menu a tasty work of art
Honey & Spiced Turkey
- 2 tsp. chili powder ,½ tsp. garlic powder, ¼ tsp. ground allspice, ¼ tsp. ground cumin, ¼ tsp. salt,⅛ tsp. ground red pepper, 2 tbsp. honey, 1 tsp. water, 1 (14 - 16-lb.) Fresh or Frozen Whole Turkey, thawed if frozen, 2 tbsp. vegetable oil
1.Preheat oven to 325°F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside.
- 2.Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
- 3. Place turkey, breast up, on flat roasting rack in roasting pan about 3 inches deep. Brush turkey with oil. Roast turkey 3 to 3½ hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast.
- 4. Uncover turkey breast and brush turkey with honey-spice mixture during the last 45 minutes of baking. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F. Let turkey stand 15 minutes before carving.
- Apple Glazed Roast Turkey
- 1 cup apple jelly,1 cup apple juice, ¼ cup white balsamic vinegar, ¼ cup honey, ½ tsp. salt 1 (16-18 lb.) Fresh or Frozen Whole Turkey, thawed if frozen
- Preheat oven to 325°F. Combine jelly, juice, vinegar, honey and salt in small, heavy saucepan. Bring to boil. Reduce heat and simmer until reduced to 1-¼ cups, about 15 minutes, stirring occasionally. Reserve ¼ cup mixture for gravy. Set remaining mixture aside for basting turkey.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Drain juices from turkey. Pat dry with paper towels.
- Turn wings back to hold neck skin against back of turkey.
- Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity.
- Brush turkey with some glaze mixture. Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Bake 2 hours.
- Uncover turkey breast and brush turkey with additional glaze mixture. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F. Let turkey stand 15 minutes before carving.
- Roast Turkey Spicy Rub
\- 3 tbsp. firmly packed light brown sugar, 3 tbsp. kosher or sea salt, 3 tbsp. chili powder, 2 tsp. black pepper, 2 tsp. roasted cumin, 2 tsp. garlic powder, 2 tsp. crushed red pepper flakes, 1 tsp. ground coriander,1 (12 to 14 lb.) Butterball® Whole Turkey, thawed if frozen, 6 tbsp. canola oil.
- Combine all ingredients except turkey and oil. Blend well. (May be prepared 2 to 3 days in advance. Store mixture in an airtight container at room temperature.)
- Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Turn wings back to hold neck skin in place. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan.
- Brush outside of the turkey with half of the oil; rub outside and inside cavity with spice mixture. Cover and refrigerate 12 hours or overnight.
- Preheat oven to 325°F.
- Brush spiced turkey with remaining 3 tbsp. of oil. Bake approximately 3 hours*, or until meat thermometer reaches 180°F when inserted in the thickest part of the thigh. Remove turkey from oven.
- Let turkey stand 15 minutes before carving.
- Spiced Seasoned Turkey with Mango Salsa
- 1½ tbsp. ancho chile powder,1 tbsp. ground coriander,1½ tsp. brown sugar,1½ tsp. ground ginger,1¼ tsp. kosher salt, divided,1⅛ tsp. ground black pepper, divided,1 tsp. garlic powder,1 tsp. onion powder,1 tsp. ground cinnamon,1 tsp. ground allspice,½ tsp. ground cloves,1 (12 lb.), Fresh or Frozen Whole Turkey, thawed if frozen,Non-stick cooking spray,4 medium mangoes, peeled, pitted and finely chopped,3 green onions, sliced,3 tbsp. chopped fresh cilantro,1 jalapeño pepper, seeded, finely,chopped,3 tbsp. lime juice,3 tbsp. canola oil,¼ tsp. salt,⅛ tsp. ground black pepper
- Get directions here
Brown Sugar Brined Deep Fried Turkey
3 cups firmly packed brown sugar
1½ cups Dijon-style mustard
¼ cup salt
2 tbsp. cayenne pepper
2 gal. cold water
1 bunch fresh thyme
1 head garlic, separated into cloves and crushed
3 gal. peanut oil for frying
1 (10 - 12 lb.) Butterball® Whole Turkey, thawed if frozen
get directions here
3 cups firmly packed brown sugar
1½ cups Dijon-style mustard
¼ cup salt
2 tbsp. cayenne pepper
2 gal. cold water
1 bunch fresh thyme
1 head garlic, separated into cloves and crushed
3 gal. peanut oil for frying
1 (10 - 12 lb.) Butterball® Whole Turkey, thawed if frozen
get directions here
