I need a good turkey recipe, I need to change my year to years recipe, can ya help me?

Question

I need a drastic change this year, I mean the whole menu.

Answer 1

Enjoy!

Have a good Thanksgiving meal!

Answer 2

The muffinman is correct,I've tried brining my turkey this Thanksgiving and it was the best and the only way I will cook it for now on,so moist and juicy.There are lots of recipes for this and some with instructions on how to roast the turkey,like breast side down first and turning the turkey on each side ,I had a perfectly browned delicious turkey.

Answer 3

Perfect Roast Turkey

1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core

Preheat the oven to 350 degrees.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.

--Ina Garten

Answer 4

Baked turkey is baked turkey! Are you looking for a complete change? Not another turkey recipe? Try Cornish hens or a baked ham. Nobody said you have to have turkey at thanksgiving. I sometimes boil a hen and make chicken and dumplings or a big pot of seafood gumbo. What makes thanksgiving special are the friends and family you share it with. Start your own traditions!

Answer 5

If you have cable TV, I highly recommend checking out the Food Network. The link below is for a recipe from Alton Brown for the single best roasted turkey I've ever made. I've done this recipe 2 years straight and I believe I will be continuing to use this recipe forever. I haven't had a dry turkey since.
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Awww! MuffinMan beat me to it! Listen to MuffinMan! You won't be disappointed!

Answer 6

I use an oven bag for cooking the Turkey and use this recipe------comes out juicy and delicious, cooks in less time...won't cook a Turkey any other way but this!

Herb Roasted Holiday Turkey
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337

Answer 7

Hmm... It looks like you have a lot of turkey recipes. Here is a twist on the yams though. I like to make them with Grand Marnier and orange juice instead of the traditional brown sugar and marshmallows. Put butter, pulp-free OJ, honey, cinnamon, and Grand Marnier in a skillet and add the yams. Use a little cornstarch and water to thicken the sauce if you want.

Answer 8

Take one thawed or fresh turkey, cut slits in skin and add one stick of butter under the skin. Put turkey in a cooking bag and add one bottle champagne (you can use any cheap champagne)
place turkey in a 350 degree oven and bake 20 minutes for each pound the turkey weights. It is easy and the turkey is juicy and tender and tastes wonderful!

Answer 9

a million. believe 2. verbal replace (had to function this using fact it incredibly is needed to me) 3. admire 4. Romance 5. endurance 6. Sharing 7. Humor 8. exhilaration 9. Tenderness 10. Compatibility

Answer 10

Thanksgiving Dinner Menu and Plan

When you follow our plan and prepare some of the feast in advance, Thanksgiving Day becomes a lot more relaxing.

THE MENU
Maple-Glazed Turkey
Cranberry Grape Compote
Cider Gravy
Chestnut and Apple Stuffing
Pumpkin Pie
The Shopping List
Here are grocery lists for each recipe along with a list of pantry items.
# Pantry Items salted and unsalted butter
# table and coarse salt
# ground pepper
# granulated sugar
# light-brown sugar
# all-purpose flour
# large eggs
# vanilla extract

Maple-Glazed Turkey
# 1 whole turkey (about 12 pounds), fresh or frozen
# 1/3 cup pure maple syrup

Cranberry Grape Compote
# 1 package (12 ounces) cranberries, fresh or frozen
# 3 cups seedless red grapes
# Cider Gravy 3 stalks celery
# 3 carrots
# 2 medium onions
# 1 bay leaf
# parsley
# 1 bottle (12 ounces) hard cider or apple cider

Chestnut and Apple Stuffing
# 2 loaves Italian bread (about 10 ounces each)
# 2 medium onions
# 2 stalks celery
# 2 large Gala or Fuji apples
# 2 cans (14.5 ounces each) reduced-sodium chicken broth
# fresh sage
# 1 jar (7 ounces) dry-packed cooked chestnuts

Pumpkin Pie
# pumpkin-pie spice
# 1 can (15 ounces) solid-pack pumpkin
# 1 cup half-and-half
# 1 cup heavy cream
# 2 tablespoons pure maple syrup
The Schedule
Make-ahead dishes and ingredients will ease your stress when the holiday—and all your guests—arrive.
Up to 2 Days Ahead
·Prepare Cranberry Grape Compote up to two weeks ahead; refrigerate. Make Pumpkin Pie; refrigerate.
1 Day Ahead
·Dry bread for Chestnut and Apple Stuffing; cool, then store at room temperature in a resealable plastic bag.
·Make giblet broth for Cider Gravy; cool, then cover and refrigerate.
5 Hours Ahead
·Make stuffing, using dried bread. Stuff turkey and place in oven; transfer extra stuffing to a baking dish; cover and refrigerate.
1 Hour Ahead
·Remove turkey from oven; make Cider Gravy, using giblet broth.
·Bake extra stuffing.
·Remove compote from refrigerator.
Just before serving
·Remove stuffing from turkey; carve turkey.
·Reheat gravy, if necessary; whisk smooth.
·Remove pie from refrigerator; make whipped cream

For the complete recipes visit Martha Stewart Living

Answer 11

in old florida families its common to have turkey marinated in adobo -- its a tangy citrus marinade made of sour oranges or lime and orange if you can't find sour oranges. for just a couple cups here is my recipe -- maybe if you keep sloshing it for a couple days that would work. you can use it on chicken or pork too!

1/2 cup lime juice
1 cup orange juice
1/2 cup white wine (like a cheap chenin blanc or portuguese vinho verde)
1/4 garlic head smashed
1 tablespoon oregano
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon cumin
1/2 teaspoon corriander

i keep traditional food stuff but cook them differently -- like oven roast potatoes with red peppers and sweet onions herbed with oregano, thyme, and marjoram.

sauteed greenbeans with refreshed dried cranberries spritzed with a bit or orange and/or lime juice after they are cooked are really really good.

try fresh fruit cobblers for desert. its easier than a pie -- you just need a top crust and can make that easily enough with bisquick and nobody will know the difference.

if you go to foodnetwork.com and search "topics" for thanksgiving you will get a billion ideas from all their cooks.