#ShareASale As the holiday season gets closer, finding the perfect Thanksgiving turkey recipe is key. This guide has 39 tasty turkey recipes to make your holiday meal special. You’ll find everything from classic roasted turkeys to new ideas like lardo-wrapped and soy-ginger marinated birds.

Whether you like to cook in the oven, smoke, air-fry, deep-fry, or grill, we’ve got you covered. We’ll walk you through each recipe, sharing tips and tricks to make your turkey the star of the show.

Key Takeaways

• Discover a variety of Thanksgiving turkey recipes, including roasted, fried, smoked, and roulade options.
• Learn techniques like dry brining, marinating, basting, and using rubs to enhance the taste and tenderness of the turkey.
• Explore creative flavor profiles, such as Cajun seasoning, cured lardo, soy-ginger, and bourbon-brown sugar.
• Understand cooking methods, including oven-roasting, smoking, air-frying, and grilling, to achieve desired textures and flavors.
• Get tips on turkey sizing, thawing, and cooking temperatures to ensure a perfectly cooked bird.

1. Legendary Roasted Turkey

For a standout Thanksgiving centerpiece, try the legendary roasted turkey recipe by Edna Lewis and Scott Peacock. It’s a brined and roasted turkey that’s tender, juicy, and has savory, seasoned skin. It’s the perfect centerpiece for your holiday feast.

The secret to this classic roasted turkey is the brining. It adds flavor and keeps the meat moist. Edna Lewis and Scott Peacock have perfected this method over the years. Their turkey is a hit every Thanksgiving.

Brined and Roasted to Perfection

The recipe uses a flavorful brine with salt, sugar, and herbs and spices. After soaking in these flavors, the turkey is roasted. To get a golden-brown, crispy-skinned turkey, baste it with butter or oil.

Whether you’re hosting a big event or a small family dinner, this brined turkey is a must. It’s the star of your Thanksgiving table. Its delicious aroma and juicy meat will have everyone asking for more.

“This recipe delivers the perfect blend of juicy meat and crispy skin, making it the quintessential Thanksgiving centerpiece.”

2. Turkey Roulade with Radicchio and Speck

This recipe for a turkey roulade is a stunning centerpiece for Thanksgiving. It uses a whole deboned turkey (except for the legs) filled with garlicky radicchio, salty speck, Parmesan, and toasted walnuts. It’s a bit time-consuming but the result is a dish that will wow your guests.

To make this turkey roulade, debone the turkey, keeping the legs. This step is a bit tricky but it’s worth it for the presentation. Then, mix sautéed radicchio, shallots, and garlic with Parmesan, toasted walnuts, and parsley.

1. The active time for this recipe is 1 hour and 10 minutes, with an additional 12 hours of refrigeration time before roasting.
2. You’ll need a 10 to 12-pound turkey, along with 3 1/2 teaspoons of fine sea salt, 1 teaspoon of black pepper, 1/4 cup plus 1 tablespoon of olive oil, and about 3 cups of radicchio.
3. Other key ingredients include 1/2 cup of shallots, 8 garlic cloves, 1 1/2 cups of Parmesan cheese, 3/4 cup of chopped walnuts, and 2/3 cup plus 1 tablespoon of flat-leaf parsley.

After preparing the filling, roll the deboned turkey around it. Tie it up with kitchen twine to keep its shape. Then, refrigerate it briefly before roasting at 350°F and 375°F. Baste it often until it reaches 165°F. The result is a moist, flavorful, and stunning centerpiece for your Thanksgiving feast.

“The turkey roulade is a showstopper, combining the classic flavors of Thanksgiving with a unique and impressive presentation.”

3. Crispy Lardo-Wrapped Turkey

Thanksgiving turkey just got a flavor boost, thanks to Chef Amy Thielen. She uses cured lardo (pork fatback) under the bird’s skin. This makes the turkey extra crispy and keeps it moist and juicy.

The method is easy but changes everything. Thielen brines the turkey for 12 hours. Then, she puts lardo slices under the skin for even coverage. As it roasts, the fat melts, basting the meat and crisping the skin.

The result is a turkey that’s both savory and crispy. It’s a feast-worthy centerpiece. Thielen’s turkey is a lesson in texture and flavor, making the traditional bird even better.

Chef Amy Thielen’s lardo-wrapped turkey is a showstopper. It’s crispy on the outside and juicy on the inside. This recipe is perfect for anyone wanting to impress at Thanksgiving.

4. Smoked Grilled Turkey

Cooking your Thanksgiving turkey on the grill is a smart move. It saves oven space for other dishes. This method adds a smoky flavor and crispy skin, making it a great alternative to oven-roasting.

For the best results, use a fresh turkey under 15 pounds. Plan for 1 to 1 1/2 pounds of grilled turkey per person. This includes bones, skin, and parts you won’t eat.

To smoke the turkey, heat your grill to 225 degrees Fahrenheit. Use a meat thermometer to check the turkey’s internal temperature. Aim for 165 degrees Fahrenheit. Smoke it for 30 minutes per pound, using wood chips like apple, cherry, or hickory for flavor.

Before smoking, thaw the turkey, remove the innards, and tie the legs. Apply a flavorful herb rub. Don’t stuff the turkey to ensure even cooking. Add aromatics like onions, herbs, and citrus to the grill or smoking chamber.

Let the charred turkey rest for 15 minutes before slicing. This makes it tender and juicy.

“Smoking the turkey on the grill is a game-changer. The combination of smoke and char creates an unbeatable flavor that will have your guests raving.”

Save the drippings for basting the turkey and enhancing your gravy. Keep the smoking area moist by adding water to the drip pan as needed.

5. Thanksgiving Turkey Recipes with Spicy Dry Rub

For a moist and flavorful Thanksgiving turkey, try a spicy dry rub. Mix smoked paprika, cayenne, garlic, herbs, and brown sugar for a bold seasoning. Add a fragrant compound butter under the skin for a juicy turkey.

Spicy Turkey Dry Rub

To make the perfect spicy turkey dry rub, mix these ingredients:

• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 2 tablespoons garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 2 tablespoons brown sugar
• 1 teaspoon sea salt

Rub this blend all over your turkey, under the skin too. For extra moisture, make a compound butter with herbs, lemon, and butter. Rub it under the skin for a juicy turkey.

Use this turkey dry rub and compound butter for a flavorful, moist turkey. Enjoy this spicy turkey rub at your holiday feast!

“The turkey was the most flavorful and tender I’ve ever made. The rub really penetrated the meat, and the compound butter kept it so moist. My guests were raving about it!” – Sarah, Home Cook

6. Dry-Brined Roast Turkey

Make your Thanksgiving dinner special with a dry-brined roast turkey. This method is easier than wet brining and gives you a crispy skin and juicy meat. Just rub the turkey with a salt-based mix, then chill it for 24 to 72 hours before roasting.

Dry brining pulls moisture from the turkey, letting the seasonings get deep into the meat. Use 1 tablespoon of salt for every 5 pounds of turkey. For a 12-16 pound turkey, use 3 tablespoons of kosher salt and add herbs and spices as you like.

To dry brine, pat the turkey dry and rub the salt mix all over, including the cavity and under the skin. Put the turkey on a baking sheet or roasting pan and chill it uncovered for 24 to 72 hours. This step makes the turkey’s proteins change, keeping it moist and flavorful.

When it’s time to roast, take the turkey out of the fridge and let it sit at room temperature for 30 minutes. Heat your oven to 425°F, then roast the turkey for 20 minutes. Lower the heat to 325°F and cook until the thigh’s thickest part reaches 165°F. This should take 2.5 to 3 hours for a 12-16 pound turkey.

Let the turkey rest for 20-30 minutes before carving. You’ll get a beautifully browned, juicy turkey that will wow your guests. Dry brining is a simple way to elevate your Thanksgiving turkey.

7. Soy-Ginger Roasted Turkey

Renowned chef Joanne Chang draws inspiration from her childhood to create a stunning Thanksgiving turkey. She maritates and bastes the soy-ginger turkey with a mix of soy sauce, sesame, honey, and ginger. This gives the bird a beautiful mahogany color and a taste that honors her Asian-American heritage.

Preparing Chang’s Joanne Chang turkey is a labor of love. It takes 2 hours and 30 minutes from start to finish. The turkey needs 45 minutes of active preparation, 2 hours of roasting, and 20 minutes to rest. The glaze, which takes 40 minutes to cook down, is the secret to its flavor.

The glaze is a mix of 1 cup (235ml) dark soy sauce, 1 cup (235ml) Shaoxing wine, and 1 cup (225g) sugar. It’s simmered until it’s lightly syrupy. This ensures a deep, caramelized coating on the turkey.

Chang’s soy-ginger turkey is the perfect centerpiece for your Thanksgiving feast. It combines the holiday’s comforting traditions with the vibrant flavors of her Asian-American heritage. Your guests will be amazed by the turkey’s stunning look and unparalleled flavor.

8. Smoked and Spice-Rubbed Turkey

For a Thanksgiving turkey with deep, complex flavors, try a recipe that combines smoking the bird with a bold, spice-based dry rub. The smoking process adds a lovely smoky aroma. The rub, made with paprika, cayenne, garlic, and herbs, creates a well-balanced, craveable crust on the skin.

This smoked and spice-rubbed turkey recipe requires a bit more effort than a traditional roasted turkey. But the results are well worth it. The key is to dry-brine the turkey by rubbing it with salt and refrigerating it for at least one night before cooking. This helps the meat retain its juices during the smoking process.

The smoking method involves maintaining a temperature between 250 and 300°F for about 2 1/2 hours. Natural hardwood like cherry, pecan, or applewood is used to impart a subtle smoky flavor. The spice rub recipe includes a blend of brown sugar, smoked paprika, onion powder, garlic powder, and other seasonings to create a delectable crust on the smoked turkey.

Smoking a whole spice-rubbed turkey can take around 30 minutes per pound. So, a 13-pound bird would require approximately 6-7 hours of smoking time. The turkey should be cooked until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.

“Smoking the turkey is a labor of love, but the results are so worth it. The meat is incredibly juicy and flavorful, with a beautiful smoke-infused crust that’s simply irresistible.”

Whether you’re hosting a Thanksgiving feast or looking for a show-stopping main dish, this smoked and spice-rubbed turkey is sure to impress your guests. With its rich, complex flavors and perfectly cooked texture, it’s a turkey recipe that will have everyone coming back for seconds.

9. Smoked Salt-Cured Turkey Breast

Try a smoked and salt-cured turkey breast for a stunning turkey centerpiece. It’s easy to make and has a golden, crispy skin and flavorful meat. A lemon-oregano rub under and on top of the skin boosts the flavor.

Brining the turkey breast is key to keeping it moist. Use pink salt (Insta Cure #1 or curing salt) to protect the meat and add color and flavor during smoking.

Smoking the Turkey Breast

Smoke the turkey at 225°F with mild flavored wood like apple, cherry, or pecan. It takes about 4 hours, or 45 minutes per pound, until it reaches 165°F. Always check the internal temperature, not just the time.

Let the turkey rest for 15 minutes before slicing. The smoked, salt-cured turkey breast is great on its own or in many dishes. It’s a delicious addition to your Thanksgiving table.

“From the first cured turkey made, the tenderness and flavor were incredible.”

Conclusion

This article has covered many delicious Thanksgiving turkey recipes. You’ll find everything from classic roasted birds to new, tasty ways to prepare turkey. These recipes are perfect for making your holiday meal unforgettable.

Whether you like traditional flavors or something new, these recipes have you covered. You’ll learn about brining, seasoning, and smoking to make your turkey the best part of your Thanksgiving.

From Edna Lewis and Scott Peacock’s brined turkey to Amy Thielen’s lardo-wrapped turkey, there’s a lot to try. You can choose from a spicy rub, a soy-ginger marinade, or a smoky, salt-cured turkey. There’s something for everyone.

When planning your Thanksgiving menu, remember the tips from this article. Learn how to cook a turkey that’s juicy and perfectly cooked. With these tips, your Thanksgiving feast will impress your guests. Let the turkey be the highlight of your holiday meal.