Let's say you're hungry — really hungry — and those tiny chicken wings whose meat you have to nibble off aren't going to cut it, but you want the wings taste and feel. Turkey wings are barbecued wings for a giant, or, for Super Bowl 2012, a Giants fan. Click here to see 7 Creative Ways to Make Wings.
Fried turkey is the answer to a Thankgiving under the gun. There is no need to wake up at the crack of dawn to put the turkey in the oven. Let that bird brine for 36 hours then pop it in a cauldron of hot fat (outside, of course). And you've got turkey on the table in under 2 hours. It's not just any turkey. It has juicy meat all over, even the breasts. Don't feel guilty about the frying, you probably only eat turkey once a year. Serve it with a healthy array of sides if that makes you feel better. You'll need to invest in an outdoor turkey frying kit.For Turkey 35 Ways Gallery, click here.
The pinnacle of the Thanksgiving meal is, of course, the turkey — and we want to make sure that you are fully equipped and prepared to cook it just right. Don’t get wrapped up in Turkey Day chaos. Take a deep breath, relax, and follow this easy recipe to cook a juicy and moist turkey.For Turkey 35 Ways Gallery, click here.
This turkey made its way into chef Craig Deihl’s recipe collection by way of a staff meal at his Charleston restaurant Cypress. He explains that while many people don’t do it on Thanksgiving, the brine is the single most important part of getting a perfectly moist turkey, and adds, "The brine makes the difference between a good turkey and a great one." After trying his recipe, we believe him.Click here to see A Gluten-Free Thanksgiving.For Turkey 35 Ways Gallery, click here.
Making turkey stock is a great way to use the leftover turkey carcass from your Thanksgiving bird. Since Hanukkah coincides with Thanksgiving this year, upcycling the turkey stock as a base for matzo ball soup just makes sense. The stock can also be frozen, either in quart containers to make soup later on, or in ice cube trays so you can use small amounts of stock to enrich sauces, pastas, and risottos.
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.
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.
Turkey tenderloin is a great recipe to make during busy weeknights because you can just throw it in the oven and let it cook. It’s best to marinate the tenderloin beforehand to impart flavor — this recipe calls for soy sauce and mustard.
For thoe who love Thanksgiving, turkey is a welcomed dinner any day of the week. But who wants the hassle of having to cook an entire turkey? Turkey tenderloins are the perfect solution for your Thanksgiving cravings. Smother them in this savory lemon, basil marinade for a super flavorful dish.
We go to my wife’s family’s Thanksgiving dinner every year and it’s one of my rare days off from cooking, but the truth is that I love to smoke turkey and I don’t believe in waiting for Thanksgiving to enjoy it. It’s an excellent way to feed a crowd at any celebration. And I believe dark meat and white meat are equally delicious, so I make sure I get some of both. Encourage your guests to do the same. And if you’ve never considered it before, you might try pulling the meat off the bird the same way you would when making pulled chicken to have pilled turkey sandwiches. They’re good, too.
Kahlua Turkey is really all about the gravy that you get from it. You take equal parts of apricot jam and kahlua, and mix them together in the food processor, then baste your turkey with it. I usually do 1/2 cup of apricot jam and 1/2 cup of kahlua. Roast your turkey as usual. I will say, you do not get a crispy skin on your turkey with this recipe, and i know that's what some people are after. You want the drippings from the pan. Drain them into a separtor to get the fat off(use that to make the gravy, and add more if necessary). I use equal parts of fat and flour to make my gravy, along with chicken stock I've either made ahead of time, or just low sodium canned. Whichever works best for you. I usually make 6-8 cups of gravy.