- 1/4 cup Wild Turkey bourbon
- 1 1/2 teaspoons sweet vermouth
- 1 1/2 teaspoons dry vermouth
- 1 1/2 teaspoons ground allspice and nutmeg
Shake bourbon, sweet vermouth, and dry vermouth with ice in a cocktail shaker. Serve in a Martini glass with a spice-sugared rim (mix sugar with ground allspice and nutmeg). Garnish with orange peel.
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27 Delicious Thanksgiving Turkey Recipes Perfect for Holiday Season
Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.
It’s Thanksgiving morning. You wake up to delicious smells and lots of excitement, knowing your family and friends will gather around your table in only a few short hours.
So you scurry to the kitchen, put the coffee on, and begin to cook even more delicious foods.
However, you are most excited about your turkey. Why? Because turkey is usually the main focus of every Thanksgiving dinner.
However, how will you top last year’s turkey dish? How will you make the most delicious turkey that your friends and neighbors have ever had?
Well, this year I’m making it easy. I’ll be bringing you the internet’s best Thanksgiving Turkey recipes. Then you can scroll through them, decide which ones will knock your loved one’s socks off, and then get busy cooking.
The fruity one
Many helpful souls online point me in the direction of the English colonial curry (hey, don’t shoot the messenger) in Delia Smith’s Christmas Collection, which is very similar to that in Helen Lawson’s version in her 1970 book, How to Make Good Curries, as favoured by Sue Vickers-Thompson, who also got in touch on Twitter. Both are fairly simple affairs, as befits a time when Indian ingredients were harder to come by in this country Smith’s uses just turmeric, ginger and Madras curry powder in the way of spices, with a base of onion and celery fried in turkey fat, and a creamy sauce made from flour-thickened stock flavoured with grated creamed coconut and mango chutney.
Delia Smith’s turkey curry is a decidedly retro affair. Thumbs: Felicity Cloake.
Most retro of all, as far as my guests are concerned, is the fruit content – as well as chutney, the sauce boasts apple and sultanas, the last of which, in conjunction with curry powder, instantly transports us back a couple of culinary decades. Not in a bad way, you understand this is pure nostalgic pleasure, but we agree we’d like something a little bit zingier to shake our palates out of their festive comfort blankets.
How to Roast a Turkey
Whether you're roasting your first bird for Friendsgiving or hosting for the 26th time, use this handy guide to roast the perfect holiday turkey. This foolproof method has been tested (and tested and tested) by the Delish kitchen&mdashit's the best. Find our top tips below.
Choose the right size turkey.
Buy about 1 1/4 lb. turkey per person. We have an easy-to-read chart so you don't have to read through an annoyingly long article while shopping for your turkey.
Adjust the cook time based on the size of your bird.
A 12- to 14-lb. turkey needs 3 to 4 hours in the oven. But an 8-pounder will likely only need 2 hours 45 minute. The cook time depends on a number of things, including whether or not the bird is stuffed (this recipe isn't), how big it is, and if it has been thawed. According to the USDA, a frozen turkey requires about fifty perfect more time in the oven than a fully thawed turkey. Find out exactly how long yours needs with our turkey cook time chart.
Bring the turkey to room temperature.
While the oven is preheating, bring your bird to room temperature. This ensures even cooking.
Use a roasting rack.
Though you don't technically need one, a roasting racks allows the air to circulate around the bottom of your turkey in the oven, which means that soggy skin is way less of a risk.
Start with a super hot oven, then reduce the temperature.
We like to blast the turkey with extremely hot heat (450°) for the first 30 minutes to get the skin really crispy, then we drop the temp to 350º so that it doesn't burn.
Use more butter than you feel comfortable with.
Before the bird goes in the oven and while it roasts, add A LOT of butter. It's key for crispy, flavorful, golden skin.
Still need to plan your sides? We've got everything you need to complete your Thanksgiving menu.
Perfect Super Moist Turkey Recipe – The Cooking Process
I’m not a fan of Thanksgiving stuffing that gets cooked in your turkey.
It slows down the roasting process, as well as, not adding much to the flavor of the bird.
But, I’m all for putting in some tasty vegs.
Onions, celery, carrots, garlic, and lemons, all work wonders at adding flavor to the turkey as it cooks.
Another key to a delicious, juicy turkey is to baste as it cooks.
Basting is also the key to delicious pan drippings and gravy!
I love the combination of melted butter, chicken broth, and a little bit of cooking sherry for this turkey.
Rich and flavorful, just as Thanksgiving and the holidays should be.
Butter serves two purposes in this recipe.
It also serves as a vessel for the seasonings. I like to keep things simple, but effective.
Rosemary, thyme, salt, pepper. garlic powder, turmeric, cayenne pepper, and a hint of lemon juice.
I bake the turkey in a deep baking pan with roasting rack at a lower oven temperature.
To ensure that the turkey cooks, but doesn’t brown too quickly, I cover the bird with cheesecloth that has been dipped into the delicious basting liquid.
I keep the cheesecloth on until about the last hour of cook time. Then it gets removed to allow the turkey to turn a deep golden brown.
Making it magazine (or at least Instagram) worthy!
The only thing left to do is finish cooking, let the turkey rest for 20-30 minutes while you finish all your Thanksgiving side dishes, carve, and serve!
Hopefully, this recipe will give you the courage to try your hand at wowing your guests (and yourself) with this beautiful and delicious turkey.
Watch out Martha Stewart, there is a new sheriff in town!
Classic Turkey Club
Diner fans already know a classic turkey club transforms the humble sliced turkey sandwich into an experience. Crisp lettuce, crunchy bacon, juicy tomato, and, of course, tender turkey all come together for a truly perfect sandwich. Use leftover sliced roast turkey for an even tastier lunch.
- 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
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.
Place rough chopped veggies in the bottom of your roasting tray and coat with olive oil, mix and set aside.
In a small bowl, combine together the fresh chopped herbs, grated garlic, salt, pepper and butter, mix until it's all well combined.
Rub the butter mixture under the skin of the turkey and all over the outside as well, season with a bit more salt all over.
Place the turkey in the roasting pan on top of the veggies and roast for 2 hours.
Remove from the oven and baste it well, cover with aluminum foil and cook for 1 and a half hours making sure to baste it every 30 minutes. Remove from the oven and baste it will one last time. Put it back in for 15 more minutes or until the internal temperature of the thickest part of the turkey (between the thigh and breast) reaches 170°F when tested with a meat thermometer. Let it rest for 30 minutes before carving.
What to serve this with
Maintain a constant roasting temperature
After placing the turkey in the oven, it&rsquos common for the temperature to drop by about 25 to 50 degrees. It&rsquos crucial to maintain around 425ºF (218ºF) after flipping and brushing to ensure the meat cooks through. I will turn the oven temperature up 25 to 50 degrees during transitions. Then turn it back down to 425 degrees to maintain the temperature.
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