Top Rated Thanksgiving Turkey Recipes

Thanksgiving Turkey
When the food magazines come out the month before Thanksgiving, all you see on the covers are the huge, golden brown, perfect-looking turkeys. I have trouble believing that they taste as good as they look. Turkeys have a variety of different muscles that require different cooking methods to be served at their peak. As a chef, I prefer to break down my turkey and serve each part at the height of its flavor rather than carry a whole bird to the table. So I’ve broken it down for you here.The drumsticks are smoked and then roasted for maximum tenderness and flavor. The thighs and wing flats are braised with a white mirepoix until they are so tender and juicy they practically melt in your mouth. Finally, the breasts are injected with a flavorful marinade made with mayonnaise. I love this technique because the mayonnaise doesn’t liquefy and run out of the meat; it stays in there throughout the marinating period and oven time, so you end up with moist, juicy, perfectly seasoned white meat. This is one turkey dinner that is much more than the sum of its parts.HOME: Recipes to Cook with Family and Friends courtesy Little, Brown and Company Copyright © 2015 by Bryan Voltaggio
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If your oven fails this holiday, you can cook your turkey in the diswasher.  When and why did David first try this? In 1982, he was serving as a private chef for a family in Oslo, Norway. The group of chefs caught a 10-pound salmon — as per the request from the family to have cold poached salmon on the buffet that Sunday evening. After realizing they did not have a pot large enough to cook it in, David seasoned and wrapped the salmon and then hung it on the top rack of the dishwasher where the glasses typically go. Three cycles later, he was rewarded with a perfectly poached fish and has been experimenting ever since. For more turkey talk, head over to The Daily Meal's Guide to Thanksgiving
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Prunes
I will, as I always do, cook duck for Thanksgiving. The reason is the fat. A duck may look slimmer, but when cooked it rarely dries out, while a turkey that’s leaner often does. To choose a leaner meat may be a good idea in general, but I definitely prefer something tastier. Related: A Toast of Trumpets  If you think the duck renders too much fat while baking, I suggest you spoon off the overflow for use in other treats. Potatoes fried in duck fat are heavenly and a duck-fat omelette is marvelous. When done right, duck fat even stores really well. Related: Carmelized Apple Tart  I also recommend using all the parts that come with it. The liver can be chopped up and sautéed with shallots, coriander, and cumin or seasoned with lime and cilantro for a perfect appetizer. The neck (and head and feet) and rest of the giblets make a great base for a stock (see below). This week’s recipe is my own creation, but I learned the baking method from both my mother and Elizabeth David (French Provincial Cooking, 1960). Happy Thanksgiving. — Johanna Kindvall Related: Bacon Cups 
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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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"After all of the heavy eating on Thanksgiving Day, it is normal to feel full for the remaining week. But, with a bounty of leftovers, it is the perfect opportunity to feed your friends and keep the Thanksgiving entertainment going. I like to make my friends delicious Turkey BLTs with Sriracha Mayo. It is a great way to use my leftover turkey. The sandwiches aren't too heavy, so there are no flashbacks of too much stuffing and pumpkin pie."
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I'm proud to say that I've never cooked a turkey the traditional way in my entire life. Here’s why: When you break down the whole bird into parts, you can cook each part in the most forgiving and painless way possible. Simply brine and smoke the breast and marinate and braise the legs, and boom — it's done! When it comes time to serve that bird, you’ll be the hero who cooked a juicy, tender Thanksgiving turkey that everyone will talk about for years to come. I’ll be damned if anyone cooks a whole turkey again after trying this process. — Adam SappingtonRecipes and Photos from HEARTLANDIA by Adam and Jackie Sappington. Copyright © 2015 by Adam Sappington and Jackie Sappington. Photography © 2015 by John Valls. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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Leftover Thanksgiving Turkey Tacos
If you have loads of leftover turkey and you’re not sure what to do with it, you can use turkey in your next taco recipe. Make a cranberry and tomatillo chutney (using your leftover cranberry sauce, of course) and you’ll have a hearty and delicious post-Thanksgiving lunch option.
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Thanksgiving Turkey Gravy
There’s no such thing as Thanksgiving without gravy. Instead of using flour to thicken my gravy, I use tapioca starch. It’s a softer thickener that doesn’t solidify, so I never run the risk of gravy that tastes like pudding. I like a judicious amount of cream in my sauce; I think it makes everything taste that much better. This gravy is smooth and delicious, especially if you take the time to make your own stock. Even better, it’s easy to whip together, which is good because it’s the last thing I make before I sit down at the table.HOME: Recipes to Cook with Family and Friends courtesy Little, Brown and Company Copyright © 2015 by Bryan Voltaggio.
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Ingredients: Roasting Turkey (usually 10-15 lbs) 2 tablespoons vegetable oil 3 sticks of salted butter Salt and Pepper (to taste) Cheese Cloth Baster Bulb Rinse turkey and pat dry. Place turkey in roasting pan. Drizzle the vegetable oil over the ...
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