Turkey Recipes

Turkey Roasting Recipes…

Turkey is one of those birds that has a significant place in our life for festive and celebration seasons. It is not difficult to produce an outstanding cooked turkey now a days and part of the reason is because of the expert breeding that has been developed by the suppliers over the years, our roasted Thanksgiving Turkey can now be prepared with confidence that it will be juicy, tasty and delicious.

Below are some recipes to bring an enjoyable eating experience for your family and guests and, also check out my further links to help you on your way.

Right…Turkey Roasting Recipes…

Firstly, below are a few basics for roasting in an oven that apply to all your turkey cooking.

  1. Bring your turkey to room temperature and while the oven is preheating, take your bird out of the fridge and bring it to room temperature for even cooking.
  2. Use a Pan with an Oven Rack. This allows the air to circulate around the bottom of your turkey in the oven giving an even cook.
  3. Pat your turkey down with paper towels. Patting your turkey down just soaks up any excess juices, give the seasonings and basting a good start to infuse the meat and will get the skin to crisp up nicely.

1. A Good Basic Recipe


  1. 1 12-14 lb/5.4-6.3 kg. whole turkey, neck and giblets removed 
  2. kosher salt
  3. Freshly ground black pepper
  4. 2 onion, cut into wedges
  5. 1 bunch thyme
  6. Small handful of rosemary sprigs
  7. 1 small handful sage leaves
  8. 1 head garlic, halved crosswise
  9. 1/2 cup melted butter
  10. 2 cup chicken broth(optional) or water


  1. Position rack to the lower third of your oven and preheat oven to 450°F/230°C.
  2. After patting dry, season the cavity generously with salt and pepper. Place into the cavity the onion, thyme, rosemary, sage and garlic. Truss the legs together with kitchen twine and tuck the wing tips under the body.
  3. Brush butter all over turkey and season generously with salt and pepper.
  4. Place turkey breast side up on a roasting rack inside of a large pan. Pour chicken broth or water into the pan.
  5. Cover with aluminium foil and transfer to oven and immediately reduce oven heat to 350°F/180°C.
  6. Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, removing the covering foil for the last 30 to 40 minutes for the skin to crisp up.
  7. For confirmation that the turkey is cooked check until the juices run clear when you pierce between the leg and thigh with a skewer or temperature thermometer. The meat temperature should be 165°F/75°C.
  8. Remove from oven and cover cooked turkey with aluminium foil and let rest for 20 minutes before carving.

2. Ranch Seasoned Roast Turkey

From Delish.com

Erika Lapresto


  1. 1 12-14 lb/5.4-6.3 kg. whole turkey, neck and giblets removed 
  2. 2 sticks butter
  3. 2 packets ranch seasoning mix


  1. Preheat oven.
  2. As it heats, drain any excess juices from turkey and pat it dry with paper towels, then set aside.
  3. Mix butter and ranch seasoning until it forms a paste. Spread butter under the skin of the turkey as much as you can, as well as on top of it.
  4. Place turkey breast-side up on a rack within the roasting pan.
  5. Cover turkey lightly with tin foil, then take it off during the last half hour of cooking so the skin can crisp up nicely
  6. Cook for about 20 minutes per pound, 350°F/180°C or until the thermometer reads 180°F/82°C in the thigh and 165°F/75°C in breast meat.
  7. Cover with aluminium foil and let stand 20 minutes before carving.

3. Pomegranate Glazed – Black Pepper Turkey

From foodnetwork.com/bobby flay


Turkey Glaze:

  1. 1 1/2 cups pomegranate molasses
  2. 3/4 cup prepared horseradish, drained
  3. 3 tablespoons Dijon mustard
  4. 1/2 teaspoon kosher salt
  5. 1 1/2 teaspoons coarsely ground black pepper


  1. 1 (about 15 lbs/6.8 kg) defrosted turkey
  2. 1 stick (1/2 cup) unsalted butter, softened
  3. Salt and freshly ground black pepper
  4. 4 cups homemade chicken stock or low-sodium canned broth


  1. Preheat oven.
  2. Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavours to infuse .
  3. Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry.
  4. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan.
  5. Roast for about 45 minutes at 450°F/230°C, until slightly golden brown. Reduce the heat to 350°F/180°C and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 165°F/75°C.)
  6. During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze.
  7. Remove the turkey from the oven, brush with the remaining glaze, loosely tent aluminium foil cover and let rest 20 minutes before slicing.

3. Garlic and Lemon Roast Turkey

From natashaskitchen.com


  1. Anything from 11-15 lbs/5-6.8 kg will work, but bake time will need to be adjusted
  2. Salt & Pepper for the inside and outside of the bird
  3. 1 large onion quartered (no peeling)
  4. 4 garlic cloves halved (no peeling)
  5. 1/2 bunch parsley
  6. 1 lemon quartered

For the Flavoured Butter:

  1. 1 cup 2 sticks unsalted butter, softened
  2. 2 Tbsp olive oil not extra virgin, plus more to drizzle the top
  3. 4 Tbsp fresh lemon juice from 1 large lemon, plus 1/2 Tbsp lemon zest
  4. 3 large garlic cloves pressed
  5. 1/4 cup freshly chopped parsley
  6. 1/2 Tbsp salt I used sea salt
  7. 1/2 tsp black pepper freshly ground


  1. Preheat oven.
  2. As it heats, drain any excess juices from turkey and pat it dry with paper towels.
  3. Season inside turkey cavity generously with 1 tsp salt and 1/4 tsp pepper.
  4. In a mixing bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with fork until combined (lemon juice doesn’t easily blend into butter, but keep mixing a few minutes and it will happen).
  5. Separate skin from the turkey breast by carefully pushing your fingers under skin from the front and the back of the turkey. Do not tear the skin.
  6. Stuff 2/3 of the butter mix under skin then massage over the top of the skin to spread the butter around.
  7. On the outside of turkey rub with remaining 1/3 butter mixture. Drizzle turkey with olive oil and generously season with salt and pepper for a crisp, salty
  8. Stuff turkey with quartered lemon, 1/2 bunch parsley, quartered onion, and 4 halved garlic cloves, and tie turkey base and legs together with kitchen string; crossing the legs to better close up the turkey cavity.
  9. Cover turkey lightly with tin foil and place into the oven.
  10. Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, removing the covering foil for the last 30 to 40 minutes for the skin to crisp up.
  11. For confirmation that the turkey is cooked check until the juices run clear when you pierce between the leg and thigh with a skewer or check with temperature thermometer. The meat temperature should be 165°F/75°C.
  12. Remove from oven and cover cooked turkey with aluminium foil and let rest for 20 minutes before carving.

4. Maple-Glazed Turkey with Bacon and Sage Butter

From fivehearthome.com


  1. 1 12-14 lb/5.4-6.3 kg fresh or frozen turkey defrosted
  2. 3/4 cup (1 1/2 sticks) butter, at room temperature
  3. 3 tablespoons finely chopped fresh sage leaves
  4. salt & freshly ground black pepper
  5. Optional aromatics to stuff inside turkey (such as whole garlic cloves, quartered onion, cut lemons, oranges, or apples, etc.)
  6. 1 cup pure maple syrup
  7. 1/4 cup hot water
  8. 8 strips bacon
  9. 1/4 cup flour
  10. 3 cups chicken stock/broth (OR turkey stock/broth)
  11. 1/2 lemon


  1. An hour before roasting, take turkey out of fridge, unwrap, and remove bag of giblets and/or neck (check both neck cavity and body cavity).
  2. Place turkey on a rack in a large roasting pan, breast side up, pat dry with paper towels.
  3. Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven.
  4. Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
  5. Liberally sprinkle the turkey, inside and out, with salt and pepper.
  6. Carefully slide your fingers under the skin of the breast and drumsticks to lift it away from the meat. Slip spoonfuls of sage butter underneath the skin and gently smooth over the top of the skin to spread out the butter in a thin layer. Repeat everywhere that you can reach under the skin until all of the butter has been used.
  7. If you are stuffing your bird, fill it with dressing without packing too tightly (cook leftover dressing in a separate baking dish). If you aren’t stuffing your bird, you may place a few aromatics inside the cavity (use a head of garlic, peeled and separated into cloves, and a large quartered apple). Truss the turkey legs.
  8. Combine maple syrup and hot water. Use a basting brush to baste the entire turkey
  9. Cover with foil and place turkey in the oven for 2 hours, basting with maple syrup every 30 minutes.
  10. After 2 hours, remove the turkey from the oven and insert an oven-safe meat thermometer into the meatiest part of the thigh (without touching the bone).
  11. Baste the turkey with syrup once more and arrange the strips of bacon over the top of the turkey with no gaps in between them, until they cover the entire breast. Return the turkey to the oven without foil cover for about 30 minutes, then baste with syrup again (bacon and all).
  12. Continue cooking, watching the bacon closely so that it turns crisp but does not burn. If the bacon is done before the thermometer inserted in the turkey reads 165°F/75°C, shield the bacon with foil (as well as any other parts of the turkey that are brown enough, which might end up being the whole turkey) and continue cooking until the turkey is done. A 12 lb/5.4 kg turkey should take about 3 to 4 hours to cook.
  13. Once the temperature of the turkey reaches 165°F/75°C and the juices are running clear, tilt the turkey in the pan so that the liquids run out of the cavity. Transfer turkey to a cutting board, tent with foil, and allow to rest for 30 minutes.
  14. In the meantime, skim the excess fat from the pan drippings. Pour the drippings into a medium pot, scraping brown bits at the bottom of the roasting pan from the turkey but leaving behind any burnt maple syrup sludge.
  15. Set pot over medium heat and whisk flour into the drippings until smooth. Gradually add chicken stock while continuously stirring. Raise heat to high and bring to a simmer while stirring regularly, until gravy is thickened to your preferred consistency. Season with salt and pepper, to taste, and a squeeze of fresh lemon juice.

5. Cajun Rub Turkey Recipe

From epicurious.com 


  1. 1 whole 12-14 pound turkey, well-chilled
  2. 3 tablespoons paprika
  3. 5 tablespoons kosher salt
  4. 2 tablespoons garlic powder
  5. 2 tablespoons freshly ground black pepper
  6. 1 1/2 tablespoons onion powder
  7. 1 tablespoon cayenne red pepper
  8. 1 tablespoon dried oregano
  9. 1 tablespoon dried thyme


  1. Pre-heat oven to 425°F/220°C.
  2. Prepare the rub. Combine the paprika, kosher salt, garlic powder, freshly ground black pepper, onion powder, cayenne red pepper, oregano and thyme in a medium-sized mixing bowl. Using a whisk, blend well.
  3. Pat dry turkey with paper towels and rub mixture all over the cold turkey-both on, under the skin and inside cavity generously. Let the rub sit on the turkey for 10 minutes before placing it in the oven.
  4. Cover with foil and place the turkey on a rack in a roasting pan in the lower portion of the pre-heated oven, legs toward the back if possible. Roast turkey for 15 to 20 minutes and then reduce the heat to 325°F/160°C, and roast the turkey for about 3 to 4 hours, basting with the pan juices every 20 minutes or so. Remove the foil for the last 30 minutes for a nice crispy skin.
  5. Remove the turkey from oven and cover with foil. Let rest for 30 minutes before carving.

6. Basic Deep-Fried Turkey Recipe

From seriouseats,com

Deep-frying a turkey is a bit of an undertaking, but the result is a juicy bird with potato-chip-crisp skin. Follow closely the instructions provided with your turkey fryer, and use caution: Be careful at it is risky to work with so much hot oil.


  1. 1 turkey, about 12 pounds /5.5 kg, giblets removed
  2. 2 to 4 gallons /7.8 to 15 L peanut oil
  3. Kosher salt and freshly ground black pepper
  4. Other desired seasonings (optional)


  1. Pat dry turkey with paper towels
  2. Generously rub with salt, pepper and desired seasonings inside cavity and on the whole outside of the bird.
  3. If Using an Outdoor Frying Rig: Place turkey on frying rig according to manufacturer’s instructions, with legs pointing down. Place turkey into empty frying vessel.
  4. Add water, measuring as you go, until turkey is barely submerged.
  5. Remove turkey and dry well with paper towels.
  6. Discard water and dry frying pot well (very important), then fill with equivalent amount of oil with the measured calculation of water used.
  7. Ignite turkey fryer and heat oil to 350°F/177°C.
  8. Turn off gas completely and slowly lower turkey into hot oil (process should take at least 1 1/2 minutes).
  9. When turkey is fully submerged, reignite turkey fryer and adjust flame to maintain steady 325 to 350°F/163 to 177°C.
  10. Fry until an instant-read thermometer inserted into thickest part of breast registers 145°F /63°C, should take about 25 to 30 minutes.
  11. Allow excess oil to drip back into pot and transfer turkey to a clean disposable aluminium tray or rimmed baking sheet, season with a little more salt and pepper, wrap with foil and allow to rest at least 10 minutes before carving and serving.

These are a few recipes to get you going and there are many other great recipes on the net.

Follow my Turkey Stuffings Recipes and Turkey Brine Recipes for other ideas and they can also be used for your chicken cooking ventures as well. Jazz up your roast meal and try something different.

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