Easy turkey recipes for dinner

Easy turkey recipes for dinner

Turkey recipe

For Thanksgiving, I wanted to cook up something special. But when in doubt in the kitchen, I rely on a tried-and-true favorite from my childhood’s Thanksgiving.


Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. (Source:

Slice the turkey and serve.

How to cook a perfect Roast Turkey without brining this holiday season! Dried out breasts and meat are a thing of the past with our perfect Turkey Recipe. Slathered with a garlic herb butter then oven roasted to get the most perfect, juicy meat and golden brown skin. (Source: cafedelites.com Many people brine their turkey for hours, sometimes days, or cook their turkey on roasting racks. We generally don’t do any of that, preferring to roast it belly down right at the beginning to keep those important juices recirculating through the meat. (Source:cafedelites.com cOne of our most loved and favoured holiday dinner is a juicy roast turkey. With each Thanksgiving through the years, my mother learned the art of roasting turkey and became well-known for her succulent roasts. (Source:afedelites.com)))

After the success of our Garlic Herb Butter Roast Chicken, it was high time to share with you all our perfect roast turkey recipe. (Source: cafedelites.com We create our own ‘roasting rack’ with garlic heads halved horizontally, so some of the flavoured pan juices cook right into the breast from the outside keeping it moist. The white meat roasts away from the heating element, preventing your turkey from drying out. (Source:cafedelites.com cFirst, if you have a frozen turkey, you will need defrost it COMPLETELY in the refrigerator with the plastic packaging or bag intact. Place it in a large, deep roasting pan to prevent leaks running through your refrigerator shelves while it defrosts. Allow 24 hours for every 3–4 pounds (or 1.5-2 kg). (Source:afedelites.com)))

cafedelites.com)In short, your turkey will need 2-3 days to completely defrost depending on the size of your bird. (Source:


A quicker method for defrosting is to submerge the turkey in cold water (30 minutes per pound or 500g). Make sure your turkey is in a leak proof bag to submerge it in and change the water occasionally to keep it cool.

A meat thermometer is crucial to help you know exactly when your turkey is cooked through. (Source: cafedelites.com Place turkey, breast-side down, over garlic, lemon and herbs. The aromatics will continuously cook through the meat — from the inside and outside. (Source:cafedelites.com cIf you love stuffing, cook it separately instead of stuffing it in the cavity to prevent the juices from absorbing into the stuffing instead of the meat. Stuffing generally adds more cooking time to your turkey which can also dry out the meat. (Source:afedelites.com)))

Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices. (Source: cafedelites.com Roast the turkey, breast-side down, uncovered, at 390°F (200°C) for fan forced ovens, or 425°F (220°C for standard ovens for 30 minutes. (For a turkey over 15 pounds, you will need 45 minutes.) (Source:cafedelites.com cBrush turkey again with remaining butter and roast for 30 minutes. (Source:afedelites.com)))

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