I take pleasure in the quest for turkey recipes so that I might unearth—at the end of a long, webby search—just the right ones for my holiday table. This assortment of flavorings and techniques, some of my favorites, will get you started on the path toward that delicious destination.
To perfection, with a few simple steps, the classic method of oven roasting is done. Tandoori turkey is another matter entirely.
Instead of traditional spices, we ventured into the unknown and came up with a very unique blend that no one has ever tried before—unlike anything you would ever find in Asia or North America. It has layers of flavor.
There is the homey, wonderfully rich bacon-wrapped turkey, and there is the equally unique turkey with five-spice powder.
The 18 Best turkey recipes
1. Oven-Roasted Turkey
A dish of classic oven-roasted turkey is made using a whole turkey, generously slathered in unseasoned butter and olive oil, and profusely seasoned with salt and pepper. The cavity of the bird is stuffed with lemon, onion, and garlic.
Ingredients
1 whole turkey (12-14 pounds)
1/2 cup unsalted butter, softened
2 tablespoons olive oil
Salt and freshly ground black pepper
1 lemon, quartered
1 medium onion, quartered
4 garlic cloves, crushed
Instructions
1. Set your oven to 325°F (165°C) to get it preheating. Next, make sure you take out all the pieces, including the giblets, that belong inside the turkey. Then, wipe down the outside of the turkey with a bunch of paper towels, making it as dry as possible.
2. Rub the turkey, both inside and outside, with the butter and oil. The butter and oil should be softened and spread over every bit of surface. The turkey should be anointed with salt and pepper. “Stuff” the cavity with the listed ingredients.
3. Put the turkey breast side up in a large roasting pan on a rack. Roast in the preheated oven until the thickest part of the thigh reaches an internal temperature of 165°F (74°C), about 3 to
3.5 hours.
4. Take the turkey from the oven and permit it to rest for a minimum of 20 minutes before carving.
2. Deep-Fried Turkey
A crispy, deep-fried turkey is an exciting alternative to the traditional roasted bird. This delicacy is made by using a whole turkey, preferably 10 to 12 pounds in weight.
It is seasoned using a simple blend of salt, black pepper, garlic powder, onion powder, and paprika. The frying is done in peanut oil.
Ingredients
10–12 pound whole turkey, thawed, with giblets removed
2 gallons peanut oil for frying
1/4 cup salt
1/4 cup black pepper
3 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon paprika
Instructions
1. The turkey should be dried completely with paper towels on the inside and outside. Salt, black pepper, garlic powder, onion powder, and paprika should be mixed together and then rubbed all over the turkey.
2. In a big pot or fryer made for turkeys, heat the oil to 350°F (175°C). Lower the bird into the hot oil carefully, ensuring it is entirely under the surface.
3. Cook the turkey in hot oil for around 3 to 4 minutes for each pound of turkey, keeping a constant temperature, until the thickest part of the breast registers 165°F (74°C) on an instant-read thermometer.
4. Gently take the turkey from the hot oil and allow it to come down from its cooking heat. The oil-dripped turkey needs to rest. Let it rest for 20-30 minutes before attempting to carve it.
3. Smoked Turkey
A tasty dish, smoked turkey is made by infusing a whole turkey with a blend of smoked paprika, garlic powder, and onion powder, mixed with either olive oil or melted butter, and then slow-smoking it to tender, juicy perfection.
Ingredients
1 whole turkey (12-14 pounds)
1/2 cup olive oil or melted butter
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons smoked paprika
2 tablespoons garlic powder
1 tablespoon onion powder
Instructions
1. The turkey is prepared by taking out the giblets and drying it well with paper towels. Rub the turkey everywhere with olive oil or melted butter.
2. In a small bowl, blend together salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the spice blend all over the turkey, ensuring it’s evenly coated.
3. Set your smoker for 225 degrees Fahrenheit. Arrange your turkey on the rack, breast side up. Smoke it for a period of time that you determine based on its weight. You might use 30 to 40 minutes per pound as a guideline. Every so often, check the internal temperature of the breast to see if it’s reached 165 degrees. If it has, let the turkey rest for a while; and then, carve it. If it hasn’t, well… continue to smoke!
4. Turkey Breast with Herbs
I prepare a savory and aromatic turkey breast; it is perfect for a special occasion or a warm family dinner. Marinate it in olive oil, fresh rosemary, thyme, garlic, and lemon zest; then slow-roast it.
You would never imagine such a moist turkey breast could be so tender.
Ingredients
1 turkey breast (about 2 to 3 pounds)
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 lemon, zested and juiced
Instructions
1. Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a petite bowl, combine the olive oil, rosemary, thyme, and zest of lemon. Stir in salt and freshly ground pepper to taste. This meatloaf as written is very basic; feel free to dress it up with chopped vegetables, nuts, cheese, or other seasonings.
2. Put the turkey breast in a roasting pan. Make sure the herb mixture gets into every nook and cranny of the turkey breast, as it is essential for ensuring that the turkey is flavorful.
3. Cook the turkey in the preheated oven for 1 to
1.5 hours, or until the internal temperature reaches 165°F (74°C).
4. After cooking, take it out of the oven and permit it to rest for 10 minutes prior to cutting and serving.
5. Cajun Turkey
A whole turkey is generously seasoned with a spicy mix of Cajun seasoning, garlic powder, onion powder, paprika, and salt, then brushed with melted butter, to make the flavorful and juicy centerpiece that is Cajun turkey.
Ingredients
1 whole turkey (12-14 pounds)
1/4 cup Cajun seasoning
1/2 cup unsalted butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
Salt to taste
1 tablespoon paprika
Instructions
1. Set your oven to 325°F (165°C) to start. Then, take the turkey and remove the giblets. Next, dry the turkey with paper towels.
2. In a tiny bowl, blend the Cajun seasoning, garlic powder, onion powder, paprika, and salt. Gently free the turkey’s skin and rub the mixture evenly under the skin and all over the turkey.
3. Baste the turkey with melted butter and set it on a rack in a roasting pan. Roast the turkey in an oven preheated to 325 degrees F (165 degrees C) for 3 to 3 1/2 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh.
4. Allow the turkey to rest for a minimum of 20 minutes before beginning to carve.
6. Brined Turkey
Turkey that has been brined is a whole turkey immersed in a combination of kosher salt, brown sugar, water, black peppercorns, minced garlic, and fresh rosemary for 12 to 24 hours. The flavor and juiciness of the turkey are enhanced by the process.
Ingredients
1 whole turkey (12-14 pounds)
1 cup kosher salt
1/2 cup brown sugar
4 quarts water
1 tablespoon black peppercorns
4 cloves garlic, minced
2 sprigs fresh rosemary
Instructions
1. In a big pot, mix together water, kosher salt, brown sugar, whole black pepper corns, chopped garlic, and sprigs of rosemary. Stir until fully dissolved.
2. Place the turkey in the brine, making sure it is entirely enveloped. If need be, use a plate to hold the turkey under the surface of the brine. Put the container in the refrigerator and let the turkey soak in the brine for 12 to 24 hours.
3. Take the turkey out of the brine. Rinse it under cold running water, allowing it to slosh about some; that will help remove excess salt from the surface. Then, pat it dry with paper towels or a clean kitchen towel.
7. Turkey Stuffed with Vegetables
Turkey Stuffed with Vegetables
is a dish featuring a whole turkey roasted to perfection with a mix of flavors contributed by not only the turkey but also by carrots, celery, onions, and mushrooms. These vegetables perform their usual supporting role in enhancing the flavors of the type of meat they are cooked with.
But there is no usual level of flavor enhancement here. If anything, these vegetables render the turkey even tastier than it might otherwise be.
Ingredients
- 1 whole turkey (approximately 12-14 pounds)
- 3 cups diced carrots
- 2 cups diced celery
- 2 cups diced onions
- 1 cup sliced mushrooms
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
1. Set the oven to 325 °F (165 °C) to heat up. Take the turkey and rinse its surface with clean water. Pat it dry with paper towels. Season the interior and the exterior of the turkey with salt and pepper to taste.
2. In a big bowl, mix together the carrots, celery, onions, mushrooms, and olive oil. Toss until the vegetables are well coated and evenly mixed in with the oil.
3. Fill the turkey’s cavity with the vegetable stuffing. Tie the legs together and tuck the wings under the turkey’s body.
4. Put the turkey on a rack in a roasting pan and roast in a preheated oven for about 3 to
3.5 hours, or until the internal temperature is 165°F (74°C) and the juices run clear. Let the turkey rest for 20 minutes before carving.
8. Bacon-Wrapped Turkey
A turkey wrapped in bacon is a delicious dish. Whole turkeys wrapped in lattice work of bacon make for very succulent birds.
Seasoning the turkey with a mixture of butter, rosemary, thyme, and garlic powder yields a very fragrant and savory turkey. This is truly the the only bacon-wrapped turkey recipe you’ll ever need.
Ingredients
1 whole turkey (12-14 pounds)
1 pound bacon (sliced)
1/2 cup butter (softened)
3 tablespoons fresh rosemary (chopped)
3 tablespoons fresh thyme (chopped)
1 tablespoon garlic powder
Salt and pepper to taste
Instructions
1. Set your oven to 325°F (165°C) to begin with. Get a turkey of approximately 12 pounds (
5.4 kg). Dry it with paper towels, and rub it inside and out with salt and freshly ground black pepper.
2. In a basin, blend the butter that has softened, the rosemary that has been minced, the thyme, and the powdered garlic. With fingers, gently pry apart the skin of the turkey from the breast meat and spread the herbed butter beneath the skin.
3. Cover the turkey breast completely with bacon by laying bacon strips over the turkey in a lattice pattern. Any bacon that hangs over the edge can be tucked under the turkey.
4. Put the turkey on a roasting rack in a roasting pan. Put the pan in the preheated oven. Roast the turkey, basting occasionally with pan juices, until the deepest part of the thigh registers 165°F on an instant-read thermometer. Carve turkey after 20 minutes of resting time.
9. Citrus-Roasted Turkey
Citrus-Roasted Turkey
is a dish featuring a whole turkey steeped in the zesty flavors of quartered oranges and lemons. Infusing the turkey with the citrusy flavors of orange and lemon makes for an incredibly flavorful turkey.
These flavors infuse the meat whole, so every bite is bursting with flavor. And as if that wasn’t enough, turkey and its stuffing is a dish that can serve so many people.
Ingredients
1 whole turkey (12-14 pounds)
2 oranges, quartered
2 lemons, quartered
1 cup unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
Instructions
1. Set your oven to 325 degrees Fahrenheit (165 degrees Celsius). Wash the turkey thoroughly; use your own hands to make sure you have cleaned every part of the turkey’s exterior and interior. Once you feel confident your turkey is clean, dry it off with towels made of paper.
2. In a bowl, blend together the butter, garlic, and thyme until smooth. Slather the garlic-thyme butter all over the turkey (it will help to get under the skin, too).
3. Pack the turkey’s body cavity with quarters of orange and lemon.
4. Cook the turkey in the preheated oven, occasionally basting it with the pan juices, until the thickest part of the turkey thigh registers 165°F (74°C) on a meat thermometer. This will take about 3 to
3.5 hours. Let the turkey rest for 20 minutes before carving.
10. Spatchcock Turkey
Spatchcock Turkey involves removing the backbone of a whole turkey and flattening it for even cooking. I utilize extra virgin olive oil, kosher salt, and freshly ground black pepper to demote flavor precursors to the meat.
Likewise, I add minced garlic and fresh rosemary and thyme to flavor the cavity, as well as use them in the rub.
Ingredients
1 whole turkey (12-14 pounds)
1/4 cup olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme#
Instructions
1. Heat your oven to 450°F (232°C). Put a rack on a large, rimmed baking sheet.
2. To spatchcock a turkey, use kitchen shears to cut along either side of the backbone and remove it. Then, to achieve a flat bird, press down firmly on the breastbone with your hands. This takes a fair bit of effort, but it is well worth it. A flat, spatchcocked turkey cooks much more evenly and is far less likely to dry out.
3. In a tiny basin, blend olive oil, salt, pepper, garlic, rosemary, and thyme. Apply this blend uniformly over the whole turkey, ensuring you get it underneath every bit of skin.
4. Put the turkey on the baking sheet you prepared, with the skin side up. Place it in the oven that you preheated to 350°F (175°C). Roast the turkey in that oven for
1.5 to 2 hours, or until the thickest part of the turkey reaches a temperature of 165°F (74°C), as measured by an instant-read meat thermometer. After that, let the turkey rest for 20 minutes before carving.
11. Turducken
Turducken is a culinary wonder that layers a boneless chicken and duck breast inside a whole turkey. Seasoning it with salt, pepper, Cajun spices, and stuffing, creates a uniquely tasty feast.
Ingredients
A whole turkey (approximately 10 to 12 pounds)
A duck breast (approximately 4 to 5 pounds, boneless)
A whole chicken (approximately 3 pounds, boneless)
Salt and pepper
A cup of your favorite stuffing
Cajun seasoning
Olive oil
Instructions
1. Start by prepping the meats. The turkey should be laid out flat, with the skin side down. It should then be seasoned very generously with salt, pepper, and Cajun seasoning.
2. Position the duck breast so that it is lying flat in the middle of the turkey. Make sure the skin side is down. Go ahead and give the breast a little love with salt, pepper, and Cajun seasoning that you can’t get from any other region. Then, like a good turkey should, facilitate the layering of stuffing.
3. Place the chicken without bones on top of the duck, season with salt, pepper, and Cajun seasoning, and then add another layer of stuffing.
4. Make sure the turkey is reshaped properly. You want all the layers of the poultry to be secure, tied up with kitchen twine for extra support. Lightly coat the outside with olive oil, then pop the whole thing into an oven that’s been preheated to 375 degrees Fahrenheit, or 190 degrees Celsius, for 3 to 4 hours. What you’re looking for when you remove the turkey is that it reads 165 degrees Fahrenheit, or 74 degrees Celsius, on the inside.
12. Pesto-Rubbed Turkey
Turkey breast rubbed with pesto sounds like a dish that would appeal especially to turkey haters. (Pesto-Rubbed Turkey is indeed a dish that turkey haters could love.) But what of turkey lovers?
Could they also enjoy this pesto-infused version of a turkey breast? We might as well infuse some love of pesto into the turkey breast too.
Ingredients:
3 to 4 pounds turkey breast, skin on
1 cup basil pesto
2 tablespoons olive oil
1 lemon, zested and juiced
Salt and pepper, to taste
4 cloves garlic, minced
Fresh basil leaves, for garnish (optional)
Instructions
1. Set the oven to 375°F (190°C). Put the turkey breast in a roasting pan or on a baking sheet.
2. In a tiny dish, blend the olive oil with the lemon zest and juice, the chopped garlic, salt, and pepper. This will give you a very smooth mixture. Then add the garlic-lemon sauce and the basil pesto to the pasta. Toss it all together well.
3. Rub the pesto mixture all over the turkey breast carefully, so there is even coverage everywhere, even under the skin, for extra flavor.
4. Cook the prepped turkey in the preheated oven for
1.5 to 2 hours, or until it’s done all the way through and registers 165°F (75°C) internally. Then, allow your main dish to rest for about 15 minutes while you prep your sides. If you want a turkey that looks as good as it tastes, garnish with fresh basil leaves (or whatever herbs you have around, really) and serve.
13. Maple-Glazed Turkey
A glaze of pure maple syrup, along with melted butter, apple cider vinegar, and Dijon mustard, makes Maple-Glazed Turkey a sumptuous centerpiece for any holiday gathering. Roasting it to juicy perfection is a must.
Ingredients
1 whole turkey (about 12-14 pounds)
1 cup pure maple syrup
1/2 cup butter, melted
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
Instructions
1. Set your oven to 325 degrees Fahrenheit (165 degrees Celsius) to preheat. Take out the giblets and neck, and then dry the turkey with paper towels. Inside the turkey, on either side of the cavity, sprinkle salt and then pepper.
2. In a bowl, mix the maple syrup, melted butter, apple cider vinegar, and Dijon mustard together. Brush the turkey with some of the glaze.
3. Put the turkey on a roasting rack in a pan made for roasting and roast it for around 3 to
3.5 hours. Every half hour, baste the turkey with the glaze and every half hour, baste it. A thermometer, when inserted into the thickest part of the turkey, should read 165 degrees Fahrenheit (75 degrees Celsius), meaning the turkey’s good to eat. After it has rested a bit (it won’t hold together if you don’t let it rest), carve it.
14. Coffee-Rubbed Turkey
Coffee-Rubbed Turkey features a tantalizing blend of finely ground coffee, smoked paprika, and brown sugar. This one-of-a-kind rub lends a delicious depth and smoky scent to a flawlessly roasted turkey, making it a show-stopping centerpiece.
Ingredients
2 tablespoons finely ground coffee
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 whole turkey (about 12-14 pounds), thawed
Instructions
1. Combine the coffee, smoked paprika, brown sugar, salt, black pepper, and garlic powder in a small bowl to create the coffee rub.
2. Dry the turkey with paper towels, making sure to get into the folds and crevices to eliminate any moisture. Then rub the turkey all over with the coffee mixture, making sure it is evenly distributed all over the turkey. Pay attention to the turkey’s cavities and the areas around the legs and wings.
3. Set your oven to 325 degrees Fahrenheit (165 degrees Celsius) to preheat. The turkey will then sit on a roasting pan rack and the cooking will commence. After about 3 to 4 hours of roasting, check that the internal temperature of the thickest non-bone part of the thigh has reached 165 degrees Fahrenheit (74 degrees Celsius). If it has, your turkey is done.
4. After cooking, allow the turkey to sit for a minimum of 20 minutes prior to slicing and serving.
15. Asian Five-Spice Turkey
Asian Five-Spice Turkey is a dish that’s hard to match. Juicy, flavorful, and unlike any other turkey you’ve tasted, this Asian take on the traditional holiday bird makes use of the classic spices in quintessential Asian cooking—star anise, cloves, Chinese cinnamon, Sichuan (or less spicy) pepper, and fennel—mixed into one great-tasting powder.
Not only is the bird flavorful, but also the brine (soy sauce, water, and sugar) ensures that the meat is juicy as well. Here’s the recipe.
Ingredients
1 whole turkey (10-12 pounds)
3 tablespoons Asian five-spice powder
2 teaspoons salt
1 tablespoon soy sauce
2 tablespoons vegetable oil
4 cloves garlic, minced
2 inches fresh ginger, minced
Instructions
1. Set your oven to 325°F (165°C) to make it hot in advance.
2. In a small bowl, combine the five-spice powder, salt, soy sauce, vegetable oil, garlic, and ginger to create a marinade.In a small bowl, mix together the five-spice powder, salt, soy sauce, vegetable oil, garlic, and ginger. These ingredients make up the marinade.
3. Dry the turkey with paper towels and then rub the marinade generously over the entire turkey.
4. Put the turkey in a roasting pan and put that in a preheated oven set to 325°F (160°C). Roast for something like 3 to
3.5 hours, give or take. The turkey’s internal temperature should reach 165°F (75°C) when it’s ready to serve. Let the bird rest for 20 minutes before carving and serving.
16. Bourbon-Glazed Turkey
A bourbon-glazed turkey makes for an elevated holiday centerpiece. It’s not your everyday roast, but it is surprisingly simple to put together.
The glaze—made with bourbon, soy sauce, butter, maple syrup, garlic, and rosemary—adds a touch of elegance and a whole lot of flavor.
Ingredients
- 1 whole turkey (12 to 14 pounds)
- 1 cup bourbon
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
Instructions
1. Set your oven to 325°F (165°C) to preheat. Use paper towels to dry off the turkey and place it in the roasting pan. The turkey should be on a roasting rack inside the pan.
2. In a small bowl, combine the bourbon, maple syrup, soy sauce, melted butter, minced garlic, and rosemary. Brush the turkey all over with the glaze.
3. Approximately 3 to 4 hours, serve it up basting every half hour with the bourbon glaze, and until, when you jab a themometer into the thigh, not the leg, you get a reading of hot enough for you.This is all Brooks.Richness of flavor—from the brine to 3D glaze—to me, is very much in the Brooks camp. Ingredients work together in ways that are not always obvious but that yield big rewards.
4. Take the turkey out of the oven and allow it to rest for a minimum of 20 minutes before you start to carve it. Then, enjoy the taste of bourbon-glazed turkey.
17. Peruvian-Style Turkey
Peruvian-Style Turkey infuses traditional holiday poultry with vibrant Latin flavors. The centerpiece of the dish has an aromatic and flavorful essence created by a marinade made with ají amarillo paste, olive oil, lime juice, garlic, and cumin.
Ingredients
1 whole turkey (about 12-14 pounds)
1 cup ají amarillo paste
1/2 cup olive oil
1/4 cup lime juice
3 cloves garlic, minced
1 tablespoon ground cumin
Salt and pepper to taste
Instructions
1. In a bowl, combine aj\u00ed amarillo paste, olive oil, lime juice, minced garlic, ground cumin, salt, and pepper to form a marinade.
2. Massage the marinade into the turkey, coating every part of it, even under the skin and inside the cavity. Immediately put the turkey in the refrigerator and let it marinate for at least 4 hours, preferably overnight.
3. Set your oven to 325°F (163°C). Put the turkey on a roasting rack inside a roasting pan, and roast it for about 3 to 4 hours (or a bit more if needed), until the temperature registers a safe 165°F (74°C) in the thickest part of the thigh.
4. Allow the turkey to sit for approximately 20 minutes prior to cutting it into pieces. Accompany it with any of a variety of side dishes.
18. Tandoori Turkey
Flavorful and completely nontraditional. This is how the author of the recipe cards describes Tandoori Turkey.
I would have to agree, having prepared it for the past several Thanksgiving holidays; Tandoori Turkey has been the centerpiece of our Thanksgiving table since 2005. Tone down the tandoori and it still works.
Hold the tandoori altogether, and you might still end up with a fabulous lemon-garlic turkey. Refinement.
Ingredients
1 whole turkey (10-12 pounds)
1 cup plain yogurt
2 tablespoons tandoori masala
1 tablespoon ginger-garlic paste
2 tablespoons lemon juice
2 tablespoons vegetable oil
Salt to taste
Instructions
1. In a big bowl, combine the yogurt, tandoori masala, ginger-garlic paste, lemon juice, vegetable oil, and salt. This will be the marinade.
2. Ensure an even coating of marinade all over the turkey. If desired, use the following instructions to slide the marinade under the turkey skin. This will enhance the flavor even more, as the skin will no longer serve as a barrier to flavor penetration. After marinating, the turkey is covered and placed in the refrigerator for at least 4 hours. The turkey can also marinate overnight.
3. Set your oven to 325°F (165°C) to preheat. In a roasting pan, place the turkey that has been soaking in a marinade and put it on a rack in the pan. Cover the turkey with foil.
4. Cook the turkey in the oven, occasionally basting with the juices from the pan, until the internal temperature in the thickest part of the breast reaches 165°F (74°C). This will take about 3 to 4 hours. For a crispier skin, remove the foil in the last 30 minutes. Let it rest before carving.
