Celebrate Thanksgiving with one of our Thanksgiving Recipes which includes Thanksgiving Dinner Recipes, Thanksgiving Turkey Recipes and many more Thanksgiving Recipes. These Thanksgiving Dinner Recipes, Thanksgiving Turkey Recipes will help make your holiday a fun and tasty one!

ThanksGiving Recipes

Golden Brown Turkey

10 to 12-lb Turkey* 
½ cup butter or margarine, melted 
½ cup butter or margarine 
1 cup finely chopped onion 
3 cups finely chopped celery 
¾ cup finely chopped parsley 
1 tablespoon salt 
1 tablespoon poultry seasoning 
1 teaspoon paprika 
½ teaspoon pepper 
1 egg, slightly beaten 
12 cups fine fresh white-bread crumbs 

Preheat oven to 325°F. Remove giblets from turkey; set aside for gravy. Wash and dry turkey very well inside and out.  Make old-fashioned Dressing: Melt 1/2 cup butter in skillet over low heat. Add onion and celery:  sauté until golden, about 5 minutes. Toss lightly with rest of dressing ingredients in large bowl just until well mixed.  Spoon dressing into neck cavity. Bring skin of neck over back: fasten with poultry pin. Spoon dressing into body cavity. Do not pack. Bake any leftover dressing in covered casserole. 

Insert about 5 poultry pins, at regular intervals, to draw body opening together. With long piece of twine, lace cavity closed, boot lace fashion; tie with knot. 

Bend wing tips under body or fasten wings to body with poultry pins. With twine, tie ends of legs together. Brush turkey all over with some of melted butter.

Insert meat thermometer in inside of thigh at thickest part. Turn, breast side down, on rack in shallow roasting pan.  Roast, uncovered, 2 hours. Turn breast side up. Saturate cheesecloth square with rest of melted butter; place over turkey breast. (Or brush turkey with rest of butter; cover breast loosely with square of foil.) Roast 2 to 2-1/2 hours longer. 

As cheesecloth dries out, moisten with pan drippings. (Or brush turkey with drippings.) 

Turkey is done when meat thermometer registers 185 to 190°F; leg joint should move freely when twisted, and fleshy part of drumstick should feel soft.

 

Place turkey on heated platter; remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes.  Meanwhile, make Giblet Gravy. 

Makes 15 or 16 servings; about 12 cups dressing.

Spicy Turkey Roast

Yield: 10 servings

1 Frozen Whole Boneless Turkey 4lbs, thawed as package Directs
8 (to 10) large cloves garlic
3 T Rosemary
1 t Paprika
1 T Coarsely ground black pepper
1 t Coarse Kosher style salt
2 T Olive oil
Rosemary sprigs, for garnish, optional
Red pepper, for garnish, optional

Remove mesh from the turkey. Lay turkey out as flat as possible on a cutting board, placing the skin side down. Combine the garlic, rosemary, pepper and salt in the work bowl of the food processor with the steel blade in place, or in blender. Turn motor on. Add the oil, processing until coarsely chopped. Spread half the garlic mixture over the inside of the turkey. Reroll the turkey. Tie firmly with string every two inches to return the meat to its original log shape. Spread evenly with the remaining garlic mixture. Place on rack in roasting pan. Roast at 350F for 1 1/2 to 2 hours until a meat thermometer inserted in the center registers 170F. A long log shape takes less time than a more compact roast. Remove from oven. Let stand 20 minutes before removing string. Cut thin slices to serve. Garnish with rosemary and red pepper. Scrape up cooking juices from bottom of pan. Spoon over meat, or thicken with flour and add chicken broth for gravy, if desired.

Sweet/Hot Mustard for turkey

Ingredients:
1 qt Mayonnaise jar (empty)
Mayonnaise
Prepared Mustard
1 bottle horse radish
4 chopped garlic cloves
4 tbs sugar

Fill jar 3/4 full with mustard. Add horse radish garlic and sugar.
Fill jar to top with mayonnaise. Season with sugar to taste.

Serve with turkey. Great on sandwiches.

Turkey Soup:

1 turkey carcass with bits of meat left on (from 13 - 20 lb. turkey)
2 bay leaves
1 onion diced (med to large depending on size of turkey)
4 carrots (2 grated and 2 chopped)
2 stalks celery (with leaves - use innner stalks) chopped
5 peppcorns whole

Roast carcass at 400 - 450 degrees for 45 minutes (brings out flavor of bones). Break up carcass into large dutch oven add remaining ingrediants and water to cover. Bring to a boil and simmer for 6 - 8 hours, adding water to keep ingediants covered. Remove bay leaves, peppercorns and bones. Salt and pepper to taste. Serve in a bowl with cooked rice or noodles. Additional vegetables can be added at serving such as mixed vegetables.

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