Top Rated Roast Turkey Recipes

Order your turkey far enough in advance to make sure you get a fresh, rather than frozen, bird. Buy it from someone whom you trust, as lying about whether a bird has ever been frozen is common. It makes sense to buy a bird that's larger than you need so you'll have plenty left over for sandwiches, creamed turkey, soup, and the like. Take the bird out of the refrigerator 3 to 4 hours before it is scheduled to go in the oven. A room-temperature turkey will roast more quickly and evenly. 
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Garlic
Suzanne Goin, the chef at Lucques in Los Angeles, California, slathers her turkey with a roasted garlic butter, then adds lots of fresh herbs before the bird goes into the oven, yielding a bird with lots of flavor. Adapted from Suzanne Goin.
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Basic Turkey
Try a recipe search for ‘Turkey’ on any food site and you’ll find this holiday bird brined, fried, grilled, roasted, buttered, truffle-stuffed, duck fat-rubbed, or seasoned in endless ways. But where’s the easy, straightforward recipe?  Most chefs will tell you that a good-quality product doesn’t need much work; in fact, the less you do, the more it will stand out. That's also what we believe here at The Daily Meal. It’s fun to experiment and try new recipes, but sometimes simple wins.   So we turned to chef-instructor Sabrina Sexton for a basic turkey recipe. No fancy tricks, no crazy rubs, just an easy way to cook a good-quality bird. - Yasmin Fahr
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Roast Turkey with Spice Rub
This simple technique from Butterball is an easy way to spice up your Thanksgiving turkey. Click Here to See More Thanksgiving Recipes
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For the traditionalists, sometimes all you want is a simple roasted turkey. We chose Freddy Vargas', of James Beard Award-winning Scarpetta in Beverly Hills, herb roasted turkey. He knows how to add flavor to a bird without overdoing it, with a brine of toasted spices and flavorful spice rub under the skin for roasting.
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Herb Roasted Turkey
Thanksgiving is hands-down my favorite holiday. Bar Americain is open each year for Thanksgiving, and we typically serve about 600 people before the day is over. No matter how many wonderful selections we offer on the abbreviated holiday menu, without fail turkey is the biggest seller — partly because people love it and partly, I think, out of a sense of tradition. This is the turkey that I serve at Bar Americain, with only the dressing and sides changing from year to year. 
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Thanksgiving Turkey: Mayonnaise Roasted Turkey
Roasted turkey, brined turkey, dry-brined turkey, healthy turkey, bacon-wrapped turkey, turkey stuffed with stuffing, turkey cooked with compound butter, herbs and spices, smoked turkey, jerk turkey, barbecue turkey, paper-bag turkey, beer-can turkey, turducken, you've tried them all, and of course, you've considered tackling the risks of doing a fried turkey too. You’ve heard of every variation known to man, thought about what temperature to cook the turkey at and for how long, hoped for a moist turkey breast and oohs and ahs from your guests. But when thinking about doing something different, but perhaps not too much more difficult than your traditional Thanksgiving turkey, have you ever considered a mayonnaise-roasted Turkey?Maybe. But probably not.At least, we’ve thought about all the preparations above, but never heard of a mayonnaise-roasted turkey until one member of The Daily Meal staff Sharon Gitelle was inspired by a recipe by Amy of She Wears Many Hats. The photo looked gorgeous; the skin thin, golden and crispy, covered with herbs and healthy crust of salt and pepper. The meat in the picture pulls away from the edges of the legs, the skin is condensed all crispy and crunchy — mayo-crusted turkey skin — like some oil and egg augmented chicharrón-like Turkey gribenes.It had to be experimented with. So, inspired by She Wears Many Hats, and armed with a cause (feeding The Daily Meal’s staff during its inaugural potluck Thanksgiving) we set out undaunted by the idea of trying a first-time recipe as the central dish of a public event. After all, armed with The Daily Meal’s Guide to Thanksgiving, its survival and SOS guides, its guides to temperatures, cooking times, and emergency solutions, how could things go wrong? We used our convection oven, but you can use the turkey cooking times for a conventional oven for the recipe too.And go wrong they didn’t. The following recipe for a 16- to 18-pound turkey was a hit. It was quick. It was easy. It was messy. It was a success. And it was simple too: Mayonnaise, herbs, seasoning, and some celery and onion. That’s all!The turkey breast was as moist 15 minutes after cutting it as it was when Editorial Director Colman Andrews carved it. The skin was crunchy and delicious, and the flavor, well… you didn’t get mayonnaise, but you did get a savory herbaceousness.“Mayonnaise you might ask? Mayonnaise-roasted? That sounds outrageous!”Well, how would it sound if someone suggested they would use an egg glaze and drizzle olive oil over your Thanksgiving turkey? Pretty delicious, right? Well that’s the idea behind this turkey recipe, one that we thank Amy for inspiring and which we tweaked here and there to suit our bird, and maybe this or next Thanksgiving, yours.Arthur Bovino is The Daily Meal's executive editor. Read more articles by Arthur, reach him by email, or click here to follow Arthur on Twitter.
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Roasted Turkey Tenderloins
In the mood for a Thanksgiving meal, but can't wait until the big day? Try making turkey tenderloins fo rdinner. This roasted turkey tenderloin recipe takes one third of the time of a big Thanksgiving turkey, but promises to have all of the flavors. This savory dish is all you need for a mini Thanksgiving dinner. 
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This is the turkey. I’ve been perfecting this for many years now. I must say, it is a showstopper, and delicious to boot, because I treat it well. I send my turkey to a bacon spa. It gets a salt scrub, a bacon butter deep tissue massage, a hand-woven bacon spa robe, some time in the sauna and a little tanning to finish it off.
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Roast Turkey
The secret to this exceptional bird is an old-fashioned, inexpensive, enameled metal oval roaster with a lid, found in most supermarkets. It simultaneously roasts and braises the turkey, so the meat stays moist even as it cooks quickly. Uncover the pan at the end to crisp the skin. This recipe has been adapted from the 2011 Gourmet Live Holiday Special Edition.
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Winner of Bravo’s Top Chef All Stars, chef Richard Blais developed this roasted turkey recipe for Dannon using their Oikos plain Greek nonfat yogurt. If you can’t get your hands on Dannon, any Greek yogurt will do. The yogurt-based glaze makes the perfect basting liquid and gives a sweet, tangy flavor to the turkey’s skin.
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Apple-Shallot Roasted Turkey
Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.
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