Best 3 Juicy Thanksgiving Turkey Recipes

Thanksgiving turkey is a classic dish that can be intimidating to prepare, but with the right recipe, you can achieve a juicy, flavorful turkey that will be the star of your holiday table. The key to a juicy turkey is a combination of proper cooking techniques and a well-chosen recipe. Whether you prefer a traditional oven-roasted turkey, a crispy fried turkey, or a moist smoked turkey, there is a recipe out there that will suit your taste and skill level. With careful preparation and attention to detail, you can create a Thanksgiving turkey that will be remembered for years to come.

Let's cook with our recipes!

JUICY THANKSGIVING TURKEY

Juicy Thanksgiving Turkey image

My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!

Provided by Kirsten

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 3h20m

Yield 20

Number Of Ingredients 13

Ingredients

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g

JUICY TWO-STAGE THANKSGIVING TURKEY MARINADE

Juicy Two-Stage Thanksgiving Turkey Marinade image

This recipe has two different marinades that are started on Tuesday morning. This is a marinade recipe only, and makes a pre-Thanksgiving marinade for a juicy turkey with lots of flavor.

Provided by jaclynfarr

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time P2DT25m

Yield 15

Number Of Ingredients 17

Ingredients

1 cup salt
1 cup orange juice
1 cup brown sugar
1 gallon water
1 (3 inch) cinnamon stick
1 (15 pound) turkey, thawed if purchased frozen
3 oranges, sliced
3 lemons, sliced
½ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped fresh parsley
1 tablespoon whole cloves
¼ cup garlic powder
2 (3 inch) cinnamon sticks
2 tablespoons paprika
¼ cup olive oil
3 tablespoons ground black pepper

Steps:

On the Tuesday morning before Thanksgiving, whisk together salt, orange juice, brown sugar, a cinnamon stick and water in a large nonreactive container with a cover, such as a large stainless steel stockpot. Stir until salt and sugar dissolve, about 5 minutes. Place the turkey into the brine, cover, and refrigerate overnight.
The next day, remove turkey from the first marinade, shake off excess, and pat the bird dry. Discard the brine. Clean the stockpot or brining container.
In the clean stockpot, make the marinade by stirring together together sliced oranges, sliced lemons, onion, green bell pepper, parsley, cloves, garlic powder, cinnamon sticks, paprika, olive oil, and pepper. Place the turkey into the stockpot and rub the marinade into the turkey. Cover and refrigerate overnight.
On Thanksgiving Day, remove turkey from the marinade and shake off the excess. Discard the remaining marinade. Roast the turkey using your favorite method.

Nutrition Facts : Calories 814.1 calories, Carbohydrate 27.1 g, Cholesterol 267.6 mg, Fat 35.7 g, Fiber 3.6 g, Protein 93.3 g, SaturatedFat 9.8 g, Sodium 238.1 mg, Sugar 19.8 g

JUICY CHAMPAGNE THANKSGIVING DAY TURKEY

Juicy Champagne Thanksgiving Day Turkey image

Phenomenal recipe for cooking the bird on Thanksgiving day. I used this recipes last year and received rave reviews for the moist and flavorful meat. Enjoy.

Provided by Mardimus

Categories Whole Turkey

Time 3h20m

Yield 1 15 lb turkey, 20 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 lb) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14 1/2 ounce) can chicken broth
1 (750 ml) bottle champagne

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.
Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.
Truss if desired, and place the turkey into the roasting pan.
Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.
Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.
Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Tips:

Thaw the turkey properly: Place the frozen turkey in the refrigerator for 24 hours per 4-5 pounds of turkey. For faster thawing, submerge the sealed turkey in cold water, changing the water every 30 minutes. Cook the turkey immediately after thawing.
Choose the right size turkey: A good rule of thumb is to allow 1 pound of turkey per person. If you have a smaller turkey, you can cook it at a higher temperature for a shorter amount of time.
Season the turkey generously: Rub the turkey inside and out with salt, pepper, and your favorite herbs and spices. You can also add a flavorful compound butter or oil under the skin.
Cook the turkey at the right temperature: The ideal internal temperature for a cooked turkey is 165°F (74°C) in the breast and 175°F (80°C) in the thigh. Use a meat thermometer to check the temperature in several places.
Let the turkey rest before carving: Once the turkey is cooked, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more moist and flavorful turkey.

Conclusion:

With careful planning and attention to detail, you can prepare a juicy and flavorful Thanksgiving turkey that will be the centerpiece of your holiday feast. Remember to thaw the turkey properly, season it generously, cook it at the right temperature, and let it rest before carving. By following these simple tips, you can ensure that your turkey is a culinary success.