From Classic to Creative: 3 Thanksgiving Turkey Delights

Recipe 1: Classic Roast Turkey with Herb Butter

Ingredients:

1 whole fresh turkey (12-14 pounds)

1 cup unsalted butter, softened

2 tablespoons fresh sage, chopped

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

Salt and pepper to taste

1 onion, quartered

1 lemon, halved

4 cloves garlic, smashed

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Rinse the turkey and pat it dry with paper towels.
3. In a bowl, mix the softened butter, chopped herbs, salt, and pepper.
4. Carefully loosen the skin over the turkey breast and rub the herb butter mixture underneath the skin.
5. Season the turkey cavity with salt and pepper and stuff it with the onion, lemon, and garlic.
6. Tie the turkey legs together with kitchen twine.
7. Place the turkey on a rack in a roasting pan.
8. Roast in the preheated oven, basting every 30 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
9. Let the turkey rest for 20-30 minutes before carving.

Recipe 2: Cranberry Glazed Roast Turkey

Ingredients:

1 whole fresh turkey (12-14 pounds)

1 cup cranberry sauce

1/2 cup orange juice

1/4 cup brown sugar

2 tablespoons Dijon mustard

Salt and pepper to taste

Orange slices and fresh cranberries for garnish

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Rinse the turkey and pat it dry with paper towels.
3. In a saucepan, combine cranberry sauce, orange juice, brown sugar, and Dijon mustard. Simmer until it thickens slightly.
4. Season the turkey with salt and pepper.
5. Brush the cranberry glaze over the turkey, reserving some for basting.
6. Roast the turkey in the preheated oven, basting every 30 minutes with the cranberry glaze until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
7. Garnish with orange slices and fresh cranberries before serving.

Recipe 3: Herb-Crusted Smoked Turkey

Ingredients:

1 whole fresh turkey (12-14 pounds)

1/4 cup olive oil

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

2 tablespoons fresh sage, chopped

1 tablespoon smoked paprika

Salt and pepper to taste

Wood chips for smoking (hickory or applewood work well)

Instructions:

1. Prepare your smoker according to the manufacturer's instructions and preheat it to 225°F (107°C).
2. Rinse the turkey and pat it dry with paper towels.
3. In a bowl, mix the olive oil, chopped herbs, smoked paprika, salt, and pepper.
4. Rub the herb mixture all over the turkey.
5. Place the turkey in the smoker and add the wood chips.
6. Smoke the turkey for about 30 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
7. Allow the turkey to rest for 20-30 minutes before carving.