As the Thanksgiving holiday approaches, you’re likely thinking of ways to prepare a delicious meal. If you’re having guests over, or if you’re hosting a family gathering, you’ll need to prepare a turkey. In this article, we’ll provide you with a few turkey recipes to keep your guests happy. If you’re not sure how to prepare a turkey, don’t worry. We’re going to provide you with a few turkey recipes to keep your guests happy.
With Thanksgiving just a few days away, you’re probably looking for a few leftover turkey recipes to throw into the mix. If that’s the case, this collection of Thanksgiving turkey recipes has you covered no matter what you’re looking for. After selecting a meal, make sure to review your butchering techniques using our guide to cutting a turkey. Then you can relax knowing that you have this Thanksgiving covered. After you’ve finished your Thanksgiving meal, don’t forget to review our guide to how to carve a turkey.
Spatchcock Turkey With Anise and Orange
EXISTENT TIME 30 minutes
ENTIRE TIME: two and a half hours + at least six hours of relaxation
There are numerous (countless!) recipes for Thanksgiving turkey available. However, this roast spatchcock turkey dish is “for individuals who want a turkey that truly tastes delicious, and not a turkey that just looks beautiful,” as former BA test kitchen director Carla Lalli Music put it. Watch her prepare this dish — and know that it’s for individuals who want a turkey that truly tastes delicious, and not a turkey that just looks beautiful.
A whole turkey can be butterflyed or spatchcocked, which has several beneficial effects. Increased surface area helps cook the dark and white flesh equally, preserving the juicy texture of the entire chicken by exposing more of the bird to heat. The total cooking time is halved as a result. Last but not least, it makes the skin even more crispy and golden brown, so you get the best of both worlds: a crispy skin and a juicy, tender chicken. If you ask, most butchers will remove the backbone for you, but if you prefer to do it yourself, this video demonstrates how to spatchcock a 12–14-pound turkey (make two if you have a big party). The moment has come to get some sharp kitchen shears or poultry shears if you don’t already have any. If you’re using a frozen bird, make sure to let it thaw first.
Although the entire cooking time for this dish is only an hour and a half, you will still need to be present so that you can continuously baste the turkey throughout the cooking process. Use a meat thermometer to check the internal temperature of the meat and look for a reading of 165° in the thickest region of the thigh and breast. In order to preserve the juices, let the cooked turkey rest for 30 minutes, wrapped with aluminum foil, after which you can carve and serve it.
8 to 10 Servings
5 tsp. aniseed
½ cup kosher salt
¼ cup finely grated orange zest, plus 4 wide strips orange zest
2 Tbsp. dark brown sugar
1 Tbsp. coarsely chopped fresh rosemary, sprig reserved
1 Tbsp. fresh thyme leaves, sprigs reserved
2 tsp. freshly ground black pepper
1 12–14-lb. turkey (neck, giblets, and backbone removed and reserved)
2 medium onions, quartered
4 large carrots, peeled, halved
4 celery stalks
3 heads garlic, halved
½ cup olive oil
To toast the aniseed, toast it in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes. Let cool, then finely grind in a spice mill or a mortar and pestle. (Alternatively, chop with a knife.)
Salt, sugar, grated zest, chopped rosemary and thyme leaves, pepper, and 4 teaspoons aniseed should all be finely minced in a food processor. Start by pulsing the salt, sugar and zest, then add the herbs and pulse again to combine. Finally, pulse in the pepper and aniseed.
In a food processor, finely mince the following ingredients: salt, sugar, grated zest, chopped rosemary and thyme leaves, pepper, and 4 tablespoons aniseed. Salt, sugar, and zest should be pulsed first, followed by the herbs and another pulse to blend. Add the anise and pepper lastly by pulsing. Then, adjust the seasoning to taste.
Set the oven to 450 degrees. In a roasting pan, arrange the carrots, celery, onions, garlic, thyme, and rosemary sprigs. Wash the turkey thoroughly, pat it dry, and then arrange it on top of the vegetables with the skin-side up. Allow it to rest for 30 minutes at room temperature. Now, set the oven to 450 degrees. In a roasting pan, arrange the carrots, celery, onions, garlic, thyme, and rosemary sprigs. Wash the turkey thoroughly, pat it dry, and then arrange it on top of the vegetables with the skin-side up. Allow it to rest for 30 minutes at room temperature.
In the meantime, in a small saucepan, heat oil, orange zest strips, and remaining aniseed. Allow the mixture to cool slightly, then add the sugar and vanilla. Allow the mixture to continue to cool.
Oil the turkey, then place the turkey in a roasting pan and bake it for 30 minutes. Reduce the oven temperature to 350° and continue to roast the turkey for an additional hour or so, brushing the skin with oil every 20 minutes. After an hour, brush the skin with more oil, then continue to roast the turkey, brushing the skin every 20 minutes, until it is deeply golden and crisp and an instant-read thermometer inserted into the thickest part of the thigh reads 165°. Before carving, transfer to a platter, tent with foil, and allow to rest for at least 30 minutes.