I Tried Four Famous Turkey Recipes And Found The Very Best One (2024)

FAQs

What is the best turkey in the world? ›

Our Favorite. The Grassland Pasture-raised Turkey was one of our favorite turkeys among all the birds we tested. In fact, we found it to be one of the best turkeys we've ever roasted, with ample breast, thigh, and drumstick meat. It is a sure bet for your holiday table that's bound to impress even the pickiest in-laws.

Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine. Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

Turkey Sandwiches

One of the most classic and beloved ways to enjoy leftover turkey is by making a delicious sandwich. Whether you prefer a simple turkey and mayo combo or a more elaborate creation with cranberry sauce and stuffing, the options are endless.

Don't cook stuffing inside the turkey.

Then you can fill the cavity of the turkey with things that will give it flavor (and add flavor to the drippings/stock): salt and pepper and any mixture of onion, apple, carrots, celery, or citrus.

Butterball turkeys are of the highest quality product and will be sure to impress your guests. Here's why Butterball is the right choice, especially for the holiday season: Butterball turkeys are always tender and juicy because we take the extra step of individually pre-brining them based on size.

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

An easy turkey tip: Peel and quarter an onion or two and nestle it into the cavity of your turkey. Alliums like onions and shallots add flavor and a bit of moisture to poultry. The onion and shallot flavor also pairs well with other onion-infused sides like dressing and green bean casserole.

Preheat the oven to 450 degrees F. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.

Don't butter your bird

Placing butter under the skin won't make the meat juicier, though it might help the skin brown faster. However, butter is about 17 percent water, and it will make your bird splotchy, says López-Alt. Instead, rub the skin with vegetable oil before you roast.

Should I put a stick of butter in my turkey? ›

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey. I'm Kelly Senyei with http://www.epicurious.com, and this is how to put butter under turkey skin.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Fat is also the reason the dark meat usually has more flavour. So, if it's taste you're after, the leg is best – though the dark meat contains more calories (and fat) than white meat. With this in mind, the underside of the turkey, which acts as the base during cooking, similarly has some of the most flavourful meat.

Choosing light meat without the skin is the healthiest way to eat turkey. It's also important to choose fresh over processed turkey. One cup of light meat turkey already contains more than 18% of your daily recommended dose of sodium. Processed turkey can have more than 35% of that recommended dose.

It most likely comes down to the size of the bird. I make a turkey three or four time a year because we like turkey, but I make smaller turkeys; usually 10-12 pounds. Many do not have the time. It takes several hours to roast a bird, then it has to set for awhile before you can carve it (which is also time consuming).

Bourbon Red turkeys have an absolutely beautiful red plumage, but even better, out of all of the heritage bred turkeys, they have the best tasting meat with full flavor and deliciousness. This breed was developed in the 1800s in Bourbon County, Kentucky. Depending on sex, they can weigh between 12 and 23 pounds.

If you have access to a butcher or a farmer who can sell you a fresh turkey (meaning never frozen) or a heritage breed turkey (historic breeds, raised naturally) the taste will be superior, but the price tag will reflect that.

Butterball Fresh Whole Turkey is all natural*, never frozen, gluten free, and raised without hormones on American farms. Every fresh turkey is pre-brined before packaging for meat that's always tender and juicy. *All natural means minimally processed and no artificial ingredients.

What Is the Most Popular Turkey Brand? Butterball is among the most popular, likely due to its affordability and accessibility. Other common brands include Honeysuckle, Jennie-O, Boar's Head, Perdue, Pilgrim's Pride and Applegate Farms.