Type what you have

Ingredients

• ✓ turkey
• charcoal briquette
• hickory chip

Instructions

1. 1 Place charcoal into the bottom pan of the smoker. Light coals and wait for temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
2. 2 Pat the turkey dry with paper towels. Soak hickory chips or chunks in a pan of water.
3. 3 Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Cover the smoker and maintain the temperature at 240 degrees F (115 degrees C). Do not lift the lid frequently, as this will release heat and smoke. Continue smoking until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 6 hours.
4. 4 Remove the turkey from the smoker. Cover loosely with foil and let rest for before carving.

By Glenn

Ingredients

• ✓ turkey
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard giblets. Rinse turkey and pat dry. Place turkey upside-down (with breast facing down) in a roasting pan.
3. 3 Place 1/2 of the butter in the cavity of the turkey. Cut remaining butter into pieces and rub over the outside of the skin. Pour water into the pan and cover with foil.
4. 4 Cook in the preheated oven until the internal temperature of the thighs has reached 180 degrees F (80 degrees C), 3 to 3 1/2 hours.

By Darlene

Ingredients

• ✓ turkey
• peanut oil
• creole seasoning
• onion

Instructions

1. 1 Fill a turkey fryer or large stockpot with enough oil to fry turkey, leaving room for oil to rise when turkey is added. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with clean paper bags.
2. 2 Pat turkey dry with paper towels. Rub seasoning inside cavity and outer surfaces. Make sure hole at the neck is open at least 2 inches so oil can flow freely into cavity.
3. 3 Turn off heat source. Place onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at bone and juices run clear, about 45 minutes, or 3 1/2 minutes per pound.
4. 4 Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into thickest part of thigh, near bone, should read at least 165 degrees F (74 degrees C), but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.

By Meredith

Ingredients

• ✓ turkey
• peanut oil
• salt
• black pepper

Instructions

1. 1 Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
2. 2 Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
3. 3 Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
4. 4 Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
5. 5 Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
6. 6 Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

By sgtsquarepants

Ingredients

• ✓ turkey
• kosher salt
• black pepper
• stuffing
• heavy cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over.
3. 3 Season turkey with salt and black pepper. Press stuffing all over the surface of the meat.
4. 4 Fold long edges of the turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and transfer turkey to a large roasting pan.
5. 5 Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours.
6. 6 Remove from the oven and transfer turkey to a platter. Remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
7. 7 While the turkey is resting, place the roasting pan over medium-high heat and stir cream into the pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl.
8. 8 Slice turkey crosswise and top slices with gravy.

By John Mitzewich

Ingredients

• ✓ turkey
• vegetable oil
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Prepare an outdoor grill for indirect medium-high heat.
2. 2 Remove and discard giblets. Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to a tucked position.
3. 3 Brush turkey with oil. Season inside and out with Italian seasoning, salt, and pepper. Place turkey, breast-side up, on a metal grate inside a large roasting pan.
4. 4 Place the roasting pan over indirect heat on the preheated grill. Grill until the internal thigh temperature is 180 degrees F (85 degrees C), 2 to 3 hours.
5. 5 Remove from the grill and let turkey stand 15 minutes before carving.

By Bob Cody

Ingredients

• ✓ turkey
• salt
• black pepper
• onion
• celery

Instructions

1. 1 Gather the ingredients.
2. 2 Pat turkey dry with paper towels. Season inside and outside of turkey with kosher salt, focusing on breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
3. 3 Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
4. 4 Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours. This step helps the skin crisp beautifully during roasting.
5. 5 Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
6. 6 Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
7. 7 Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
8. 8 Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

By hello angie

Ingredients

• ✓ turkey
• aluminum foil
• wood
• metal garbage can
• lid

Instructions

1. 1 Lay about 3 long sheets of heavy-duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
2. 2 Fill the lid of the garbage can with a large pile of charcoal, then light. Place the whole turkey (thawed, of course) onto the stake, legs down. Turn the garbage can upside down and place over the turkey. Place piles of lighted coals on the top and around the sides of the can.
3. 3 Cook for at least 1 1/2 hours or until coals go out. Do not lift the can during cooking. Brush the charcoal off the can and lift off carefully, as some heat may rush out when you do. An instant-read thermometer inserted into the thickest part of the thigh should read at least 180 degrees F (83 degrees C).

By GLORIA2003

Ingredients

• ✓ turkey
• water
• butter
• seasoned salt
• black pepper
• chicken bouillon granules

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey into a roasting pan with the breast facing up.
3. 3 Bring water to a boil in a large pot. Stir in butter, seasoned salt, pepper, and bouillon cubes until butter melts and bouillon dissolves.
4. 4 Draw 30 milliliters liquid into a marinade injector; inject all over turkey. Pour remaining liquid into the bottom of the roasting pan. Cover the pan with aluminum foil.
5. 5 Bake on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).
6. 6 Remove turkey from the grill, cover, and let rest in a warm area for 10 to 15 minutes before slicing.

By scoobyj45

Ingredients

• ✓ turkey
• stuffing
• butter
• salt
• black pepper
• turkey stock

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
2. 2 Remove turkey neck and giblets; pat dry with paper towels. Place breast-side up, on a rack in a large roasting pan.
3. 3 Loosely fill cavity with stuffing. Rub skin with butter; season with salt and pepper.
4. 4 Pour 2 cups of turkey stock into the roasting pan.
5. 5 Loosely tent turkey with aluminum foil; roast for 2 ½ hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
6. 6 Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 ½ hours more.
7. 7 Let stand for 20 to 30 minutes before carving.

By Syd

Ingredients

• ✓ turkey
• sage
• garlic powder
• bacon
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in a large baking dish.
2. 2 Sprinkle sage and garlic powder over entire turkey.
3. 3 Wrap turkey completely with bacon.
4. 4 Place turkey on the rack in the prepared baking dish. Pour water into the dish.
5. 5 Bake turkey in the preheated oven, basting every 45 minutes with juices in the baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).

By Alex Bega

Ingredients

• ✓ turkey
• onion
• red wine
• salt
• pepper

Instructions

1. 1 In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.
2. 2 Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.
3. 3 Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.
4. 4 Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.

By Dave Hartmann

Ingredients

• ✓ turkey
• kosher salt
• bread
• butter
• sage
• rosemary
• thyme

Instructions

1. 1 Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.
3. 3 Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.
4. 4 Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.
5. 5 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.
6. 6 In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.

By John Mitzewich

Ingredients

• ✓ turkey
• neck
• giblet
• butter
• cola-flavored carbonated beverage
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Wash the turkey well, and pat dry with paper towels. Use your hands to slather the whole turkey, front and back, with butter. Make sure to butter the wing tips and leg ends. Place the turkey into a roasting pan, and pour the cola over the turkey. Sprinkle the whole turkey with salt and black pepper.
3. 3 Roast the turkey for 4 to 5 hours, checking for doneness after 4 hours. Baste the turkey every 30 minutes with the turkey drippings. If the breast skin browns too quickly, cover it with aluminum foil. 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.

By Leslie Eickhoff-Davis

Ingredients

• ✓ turkey
• butter
• apple
• garlic powder
• salt
• pepper
• champagne

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
3. 3 Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

By Sarah

Ingredients

• ✓ turkey
• canola oil
• turkey gravy
• egg roll wrapper
• potato
• stuffing
• cranberry sauce

Instructions

1. 1 Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).
2. 2 Stir turkey and gravy together in a large bowl until well combined.
3. 3 Lay an egg roll wrapper on a clean work surface with one corner pointing up (so it forms a diamond shape). Spoon 2 tablespoons mashed potatoes, 2 tablespoons turkey mixture, 2 tablespoons stuffing, and ½ tablespoon cranberry sauce in a vertical line in the center of the wrapper.
4. 4 Dip your fingertips in a small bowl of water and moisten the edges of the wrapper. Fold the top and bottom corners over the filling, then fold in one side and roll tightly to seal. Repeat with remaining wrappers and filling.
5. 5 Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

By fabeveryday

Ingredients

• ✓ turkey
• butter
• water
• chicken bouillon
• parsley
• onion
• seasoning salt

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. 2 Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. 3 In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. 4 Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C).
5. 5 For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
6. 6 Serve and enjoy!

By Robin C

Ingredients

• ✓ turkey
• pastry
• mixed vegetable
• cream of chicken soup
• cheddar cheese
• seasoned salt
• seasoned pepper blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.
2. 2 Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.
3. 3 Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.
4. 4 Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

By KatieIng

Ingredients

• ✓ turkey
• pie crust
• cream of chicken soup
• water
• turkey gravy mix
• mixed vegetable
• potato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Press pie crust into the bottom of a 9x13-inch baking dish, then layer turkey meat over crust; spoon cream of chicken soup over turkey.
3. 3 Bring 1 cup of water to a boil in a saucepan over medium heat and stir in mixed vegetables; cook until vegetables are tender, about 5 minutes. Whisk dry gravy mix with remaining 1 cup of water, then stir gravy mixture into mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour vegetables and gravy over cream of chicken soup layer in the pan. Spread mashed potatoes over the top of pie.
4. 4 Bake in the preheated oven until filling is bubbling, about 45 minutes.

By PABBYDOG

Ingredients

• ✓ turkey
• salt
• black pepper
• all-purpose flour
• celery
• onion
• turkey bag

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove and discard giblets.
4. 4 Rinse turkey and pat dry.
5. 5 Season turkey with salt and pepper.
6. 6 Sprinkle the bottom of the turkey bag with flour.
7. 7 Place turkey in the bag and add celery and onions.
8. 8 Seal the bag and transfer into a roasting pan; poke several holes in the bag with a fork.
9. 9 Bake in the preheated oven until turkey is cooked and the juices run clear, about 3 to 3 1/2 hours. An instant-read thermometer inserted into the thigh meat should read 180 degrees F (85 degrees C).
10. 10 Enjoy!

By dyclark

Ingredients

• ✓ turkey
• bacon
• egg
• milk
• vegetable oil
• tomato
• tomato
• monterey jack cheese
• hollandaise sauce
• parsley

Instructions

1. 1 Place bacon into a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, allow to cool, and crumble the bacon.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Whisk eggs and milk in a bowl until smooth.
4. 4 Heat vegetable oil in an omelet pan or skillet over medium heat and pour in egg mixture. Swirl the pan to coat the bottom of the skillet evenly with the eggs. Cook until the omelet is barely set but the edges are not hard, 1 to 2 minutes.
5. 5 Gently flip the omelet over and cook the other side, about 1 more minute.
6. 6 Place omelet onto a broiler-safe baking sheet; top the omelet with crumbled bacon, diced tomato, deli turkey, and Monterey Jack cheese.
7. 7 Fold the omelet in half to enclose the fillings and place the omelet under the broiler until the cheese bubbles, about 2 minutes.
8. 8 Place omelet onto a serving platter and arrange the tomato slices on the omelet. Pour hollandaise sauce over the omelet and sprinkle with parsley flakes to serve.

By pillsburydoughboy

Ingredients

• ✓ turkey
• olive oil
• sage
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack on a rimmed baking sheet.
2. 2 Place turkey, breast-side down, on a cutting board. Using a pair of sharp heavy-duty kitchen shears, cut along one side of backbone.
3. 3 Repeat on the other side of backbone. Remove backbone and reserve for making turkey stock for gravy.
4. 4 Press firmly down onto both sides of turkey breast to flatten.
5. 5 Put turkey, breast-side up, on the roasting rack. Tuck wing tips behind breast. Pat skin dry; rub oil over entire turkey. Season with sage, thyme, rosemary, salt, and pepper.
6. 6 Roast in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes.
7. 7 Increase the oven temperature to 400 degrees F (200 degrees C); continue roasting until skin is crisp and golden, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
8. 8 Remove turkey from the oven, cover loosely with a double sheet of aluminum foil; let rest, 10 to 15 minutes before slicing.

By foodelicious

Ingredients

• ✓ turkey
• olive oil
• garlic powder
• basil
• sage
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Clean turkey and pat dry with paper towels. Place in a roasting pan with a lid.
3. 3 Combine olive oil, garlic powder, basil, sage, salt, and pepper in a small bowl. Use a basting brush to apply the herb mixture all over the outside of the uncooked turkey. Pour 2 cups water into the bottom of the roasting pan.
4. 4 Cover the pan and roast in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C) with an instant-read thermometer, 3 to 3 1/2 hours.
5. 5 Remove turkey from the oven, and allow to stand for about 30 minutes before carving.
6. 6 Serve hot and enjoy!

By LISAKHAMM

Ingredients

• ✓ turkey
• bread stuffing mix
• water
• onion
• celery
• sage

Instructions

1. 1 Prepare stuffing according to package directions, and set aside in a large bowl.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bring water to boil in a medium saucepan over medium heat, and stir in onion, celery, and sage. Boil 10 minutes, or until onion is soft. Stir into prepared stuffing.
4. 4 Rinse turkey, and pat dry. Loosely fill body and neck cavities with stuffing mixture.
5. 5 Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and stuffing is at least 165 degrees F (75 degrees C).

By VICKI C

Ingredients

• ✓ turkey
• butter
• chicken soup base
• apple
• sweet onion
• butter
• garlic
• dry white wine

Instructions

1. 1 Preheat a gas grill for low heat. If using charcoal, arrange coals for indirect heat and maintain low, steady temperature.
2. 2 Pat turkey dry with paper towels. Rub turkey all over with softened butter, inside and out, Repeat with chicken base.
3. 3 Toss apples, onions, butter cubes, and garlic together in a large bowl until evenly combined. Stuff turkey with apple mixture and place into a disposable aluminum roasting pan. Fold turkey skin around the neck area to cover the hole. Turn turkey over and pour wine into the opening at the other end until turkey is full or the bottle is empty.
4. 4 Turn turkey so the breast is facing up. Insert a pop-up timer or heat-safe meat thermometer into the breast. Cover the pan loosely with aluminum foil.
5. 5 Place the roasting pan on the preheated grill and close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill.
6. 6 Just before turkey reaches the correct temperature, remove the aluminum foil so it can brown during the final minutes of cooking. If it starts to brown too much, replace the foil.
7. 7 Remove from the grill; tent with foil and let rest 20 to 30 minutes before carving.

By Julie G

Ingredients

• ✓ turkey
• water
• apple cider
• kosher salt
• sugar
• olive oil
• thyme
• poultry seasoning

Instructions

1. 1 Rinse turkey inside and out with cold water; pat dry with paper towels.
2. 2 Combine water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring until salt and sugar dissolved. Submerge turkey in brine, cover container, and refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Remove turkey from brine; discard brine. Place turkey, breast-side up, in a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over breast and thighs with your fingers.
5. 5 Whisk olive oil, thyme, and poultry seasoning together in a small bowl; rub over turkey and underneath loosened skin. Cover turkey loosely with aluminum foil.
6. 6 Cook in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 ½ hours. Remove foil about 45 minutes before end of cook time to brown skin. Rest turkey before carving, 30 to 45 minutes.

By Lauren

Ingredients

• ✓ turkey
• water
• chicken bouillon powder
• garlic powder
• onion powder
• poultry seasoning
• parsley
• paprika

Instructions

1. 1 Preheat an outdoor grill for indirect medium heat and lightly oil the grate.
2. 2 Place turkey, breast-side down, onto the preheated grill. Sear on both sides until skin is golden to dark brown.
3. 3 In a large roasting pan, mix water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika together.
4. 4 Place turkey, breast-side down, into the roasting pan and scoop seasoning mixture over top. Cover the pan tightly with foil and place onto the grill.
5. 5 Grill until no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove from the grill and let stand for 15 minutes before carving.

By Rtarver

Ingredients

• ✓ turkey
• ✓ turkey
• onion
• roasted red pepper
• whiskey
• garlic
• chipotle chili
• adobo sauce
• roasting bag

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir onion, roasted red peppers, whiskey, and garlic together in a bowl. Place mixture inside turkey cavity. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub 1/2 of the chipotles on the outside of the turkey, and place the rest inside the cavity. Place turkey into a roasting bag, close the bag according to the directions, and place into a roasting pan.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest in a warm area for 10 to 15 minutes before slicing.

By Dreamthief

Ingredients

• ✓ turkey
• cream cheese
• sour cream
• spinach
• cream of celery soup
• salt
• black pepper
• stuffing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine turkey, cream cheese, sour cream, spinach, condensed soup, salt, and pepper in a pan over medium heat. Cook, stirring frequently, until hot, 7 to 8 minutes. Transfer mixture to a 3 1/2-quart baking dish and top with leftover stuffing.
3. 3 Cover and bake until heated through, about 30 minutes.

By kirstin

Ingredients

• ✓ turkey
• green onion
• mayonnaise
• salsa
• sourdough bread
• pepper jack cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, mayonnaise, and salsa in a small bowl until well combined.
3. 3 Spread sauce over each bread slice. Layer turkey and pepper Jack cheese on 4 bread slices. Top with remaining bread slices to make 4 sandwiches.
4. 4 Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in hot butter until bottoms are lightly toasted. Add remaining butter to the skillet, then flip sandwiches over. Cook until browned on the other side and cheese is melted.

By Mom22GreatKids