Balsamic Vinegar
A balsamic vinegar reduction adds a rich caramel sweetness, and a shiny dark sheen, to the roasted bird. Adapted from “Lidia’s Family Table,” by Lidia Bastianich.
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5
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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5
Chef Dean Fearing from Fearing's Restaurant in Dallas, Texas glazes his roast turkey with a sweet syrup made with tangerine juice, ginger, and sage.Recipe adapted from Dean Fearing.
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4.75
Easy Roast Turkey
Make the perfect Thanksgiving bird with this juicy turkey recipe. Prepping this delectable turkey only takes 20 minutes—but be prepared, the buttery goodness will have your guests asking for more after just a single bite.Recipe courtesy of McCormick
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4.5
Rosemary-scented roast turkey
Follow these steps for an aromatic and delicious holiday dinner. This recipe by Emily Nunn appeared in the Chicago Tribune.
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4.5
Roasted turkey with pomegranate-thyme glaze
Make pomegranate this holiday season's flavor MVP. Plus, oven-roasting is one of the simplest methods for preparing a Thanksgiving turkey. This recipe from "The New Way to Cook Light" and adapted by Judy Hevrdejs appeared in the Chicago Tribune.
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4.5
Roast turkey kissed with maple and smoke
Finish off this sweet and smokey turkey with smoked salt and ground black pepper to taste. This recipe by Louisa Chu and JeanMarie Brownson appeared in the Chicago Tribune.
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4.5
The white meat and dark meat of a turkey cook at different rates, so it takes some strategy to end up with gloriously browned whole bird on a shiny platter straight out of a Norman Rockwell painting.This recipe by Nick Kindelsperger was originally published in the Chicago Tribune
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4.384615
The Barefoot Contessa's Herb-Roasted Turkey Breast Recipe
Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist. Adapted from "Barefoot Contessa How Easy is That?" by Ina Garten.For this recipe and more, click here for 25 ways to cook a turkey.
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3.37745
Roasted Turkey Tenderloins
In the mood for a holiday meal, but can't wait until the big day? Try making turkey tenderloins for dinner. This roasted turkey tenderloin recipe takes one third of the time of a big Thanksgiving or Christmas turkey, but promises to have all of the flavors. This savory dish is all you need for a mini holiday dinner. Guy Fieri's Bacon-Roasted Turkey recipe.For our 101 best Thanksgiving recipes click here.
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3.333335
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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3.333335
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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3.333335