5 Different Turkey Recipes to Try This Thanksgiving

On Thanksgiving, one dish stands out above all others. You can’t have a proper Thanksgiving dinner without a juicy, golden turkey as the centerpiece. The leftovers are perfect for making turkey sandwiches, soups, and casseroles as you watch football, shop online, and binge-watch your favorite shows. Nothing beats a classic holiday turkey, which you fill and bake at 4 a.m. Of course, maybe you are on the hunt for something special this holiday season (or at least less time-consuming). Protein is an essential macronutrient for several bodily processes, including muscular growth, enzyme and hormone production, and satiety (the sense of fullness).

Compared to lean meats like chicken and beef, turkey has a relatively low-fat content (6 grams per serving of breast meat, compared to 7 grams in chicken breast). In addition, one serving provides roughly 45 percent of the recommended daily intake of selenium, a crucial antioxidant that improves reproductive and thyroid health, and 6 percent of the daily iron requirements. Oh, and what about tryptophan, the substance said to help you sleep after eating turkey? While it is true that tryptophan increases melatonin levels, turkey is not a very effective sleep aid. Contrary to popular belief, chicken is a better source of tryptophan than turkey. Plus, when combined with the other proteins in meat, tryptophan’s sedative effects are mitigated.

Slow-Roasted Turkey

Do not attempt this dish if your cooking space is limited, you have just one oven, or you are pressed for time. This slow-roasted turkey dish is perfect for Thanksgiving if you have a wide kitchen island and two ovens. It cooks for an excruciatingly long 11 hours (plus four days of air-drying the bird, so it gets super crispy in the oven). If you serve supper a little later than usual this year, you could strike gold.

Giada’s Turkey Breast Porchetta

It is not a lot of fun to carve a turkey in front of an audience, and many of us are opting for smaller birds this year in light of the COVID-19 outbreak. Like a filled and roasted pork shoulder, this boned, stuffed, and wrapped breast is juicy inside and crisp on the exterior. Furthermore, it’s a breeze to cut into slices and serve. It’s important to remember to season the turkey breast a day before roasting it. First, you should mince half a teaspoon of fennel seeds. 

Mix 1 1/4 teaspoons of the salt and the orange zest in a small dish. Apply the salt mixture all over the turkey. You may marinate the turkey breast overnight in the fridge if you put it in a gallon-sized plastic bag. Turn the oven temperature up to 400 degrees Fahrenheit. Take the turkey breast out of the refrigerator 20 minutes before cooking to enable it to reach room temperature.

Spread the butter and open the turkey breast. Submerge the bird in the fennel-panko stuffing. To keep the turkey breast in its intended form, roll it up. Wrap with thread at four intervals of approximately two inches.

Roast Spatchcock Turkey

Spatchcocking a turkey (sounds violent, but it won’t fight back!) and then cooking it in a big roasting pan on a flat rack reduces the cooking time of a standard Thanksgiving turkey by half.

Spicy Turkey Meatloaf

The mix of soy sauce, ketchup, spicy brown mustard, rice vinegar, and Worcestershire sauce in the loaf (plus the Spicy Sriracha Glaze on top) makes something that we want to eat every night of the week out of ground turkey, which isn’t usually the most interesting on its own.

Cajun Roasted Turkey and Gravy

One quart of water should be brought to a boil over high heat in a big saucepan. Pour in the beer and whisk in the salt, sugar, and a third of a cup of the spice combination until the sugar is dissolved. Put in 2 sprigs of rosemary and turn off the stove. Pour the remaining 5 quarts of cold water to chill the brine into a large container to accommodate the turkey. Ensure the turkey is well-soaked in the brine before placing it in the refrigerator. 

Keep in the fridge for 12+ hours, preferably overnight, covered with a tight lid or plastic wrap. Take the turkey out of the brine and dump it, but save the rosemary sprigs and wipe the skin dry with a clean towel. Put half of the chopped celery, bell pepper, onion, and rosemary sprigs you brought earlier in a bowl and set aside, then stuff the turkey’s main cavity with these ingredients.

Perhaps you are known as the “turkey whisperer” in your family. Maybe you have never had to worry about making the ideal turkey for Thanksgiving before, but this year you have to. You want to wow your followers with a memorable dinner you prepare on the grill, smoker, or stovetop. Lastly, read more about travel and food around the world here.