The holidays are supposed to be a time of peace, solidarity and feasting. But they can also be downright stressful, as it turns out. Having the shopping, cleaning, decorating and of course – cooking can become too much to manage.
But don’t be afraid! I am here to help make Thanksgiving dinner as hassle-free as possible. Yeah – I mean turkey. The centerpiece of the Thanksgiving evening show that can redeem the holiday.
I am going to show you the easiest, best turkey recipe to make your guests beg for seconds without messing up your brain.
Keep reading!
Simple Recipes I Talk Often About
What’s the first rule of easy turkey? Keep it basic!
The possibilities are almost limitless as to how complicated the task could be, but why go maniac when you don’t need to? Do start with a recipe that’s simple and experiment when you are done with the basics.
Here are three quick tips that work miracles every time:
Roast Turkey
The idea of roasting a turkey might seem scary but it is definitely the easiest way to prepare the main course.
Here’s how:
• Put turkey in fridge completely to chill 1-2 days before frying. This is so important!
• Suck giblets and neck from holes. Pour or pour into gravy.
• Rinse the turkey on paper towels. Sprinkle inside and out with a good amount of salt and pepper.
• Place turkey breast side down on roasting rack in shallow roasting pan. Pack with foil and fold open.
• Roast at 325°F, 15 minutes per pound of turkey. A thermometer inserted into the thickest region of the thigh should register 165°F.
• Chill for 30 minutes before carving.
It is that simple. The only special ingredients you need is a roasting pan, such as this one from Amazon. Just leave it all to the oven and soak in the succulent, aromatic output.
Smoke the Turkey
Smoke your Thanksgiving turkey for an extra savory treat. It is straightforward:
Follow these steps:
• Thaw turkey and remove giblets. Rinse well.
• Rub 2 tbsp brown sugar, 2 tsp each onion/garlic powder, 1 tsp salt, 1/2 tsp pepper.
• Brush turkey with veggie oil, both inside and out. Spread spice blend over it.
• Smoke 225-250°F for 15 minutes per pound, to 165°F.
• Wait 30 minutes and slice.
The flavors of smoked turkey is remarkably complex. If you don’t already have a smoker, go get an inexpensive option like the Masterbuilt Electric Smoker from Amazon. That will also be handy for many meals to come!
Slow Cooker Turkey
For the tastiest turkey ever make it in a slow cooker! So here are the quick tips:
• Place turkey breast-side down in the oven. Put 1 cup of broth into the bottom.
• Add 3 Tbsp each of melted butter and chopped herbs, including sage, rosemary, and thyme. Pour on turkey.
• Simmer on low 8-10 or high 5-6 hours, until 165°F.
• Drain juices and let rest 30 minutes before serving.
The turkey literally cooks itself in a slow cooker. Pick up a multipurpose programmable cookware set like this Crockpot Express Crock from Amazon, and voila.
Turkey Hacks
Once you’ve decided on your favorite way to cook, here are a few tips and shortcuts:
• Trussing binds wings and legs close to the body, cook evenly. Go with kitchen string or your butcher to do it.
• Brining keeps the turkey super moist and tender. Rinse in saltwater for 8-12 hours before grilling.
• Flavor injectors spray marinades into the meat. Try spicing with broth, wine, herbs, etc.
• Baking bags boil the turkey through – very moist!
• Meat thermometer eliminates guesswork – stick it in just before roasting.
• Cover with foil if they brown too quickly or become dried out.
Don’t be afraid to play around with your turkey recipe, and streamline it. The aim is savory, tender meat with no headache and no stress!
Get Prepped Ahead
Prep time and some prework will help you to save so much time the day of the event.
You can do this next:
• Make stuffing 1 day in advance and store at room temperature. Bake until ready to serve.
• Slice aromas such as celery, carrots, and onions in advance. Keep sliced in the fridge.
• Soak the turkey for 1-3 days if you are doing it this way.
• Put together a rub for dry brining or smoking the turkey. Place in a jar.
• Prepare gravy, save drippings. Put in the freezer and refrigerate.
• Prepare any other meals you’ll be able to plan ahead such as cranberry sauce, pies, etc.
• Set table and prep serving platters/dishes in the morning.
Take what you can do ahead of time for a lazy Thanksgiving Day. You can do it!
Keep Extras Simple
It’s the turkey that gets the show. Sides and other recipes, go easy:
• Green bean casserole – No dressing and canned beans. Done.
• Shredded potatoes- Prep ahead or use instant. Don’t worry about the avian!
• Stuffing – Stovetop over roasting the turkey.
• Cranberry sauce – Can’t go wrong! Or stovetop quick meal.
• Gravy- Add flavor using drippings or instant packets to save time.
• Pumpkin pie- Get ready-made or canned pumpkin puree.
The turkey cuisine is the time and hard work element. Reduce the rest and concentrate your efforts there.
Takeaway
Let’s review the key points for effortless, delicious turkey:
• Thaw completely before use.
• Roast, smoke or slow cook as desired.
• Truss, brine or inject for added moisture and flavor.
• Take the food to a thermometer for an ideal doneness.
• Wrap with foil or it will become dry.
• Prepare sides and recipes ahead of time.
• Don’t complicate anything – the turkey should stand out!
• Sit back and make time to have a good time and not perfection.
Know your stuff, outline your strategy and don’t be afraid to shortcut. You’ll have a Norman Rockwell-style turkey before you know it!
Frequently Asked Questions
What’s the best way to quickly thaw a frozen turkey?
A frozen turkey thaws best in a tap water. Put the turkey (wrapped) in a large bowl and put in cold tap water.
Change the water every 30 minutes until the turkey is thawed. This normally takes about 4-6 hours for a 20-pound turkey. Only make sure the turkey stays frozen at 40 degrees or less.
Can I brine a kosher turkey?
You can but kosher turkeys are already salted for you as they are prepared kosher. This will make a brined kosher turkey salty. To add extra moisture and flavor, dunk a kosher turkey in a waterless broth or marinade rather than brining it.
What if my turkey is half frozen on Thanksgiving morning?
Don’t be afraid! Put it back in the fridge and let it defrost. (It can be left in cold water and the water should be changed every 30 minutes). (To get the turkey thawed completely, take 20-30 minutes per pound of a partially frozen turkey.) Cook the way you’d normally do when it’s completely thawed.
Is it safe to cook a turkey straight from frozen?
No, you can cook a frozen turkey up without thawing it. Just make sure to plan extra cooking time. Roast 325°F for 45-60 minutes/lb, until thighs are 165°F. Rest 30- 60 minutes before carving. The cooled turkey will take much longer to roast than the frozen one.
Is it safe to cook a turkey straight from frozen?
“Yes! Install a double fire: warm one side and cool the other. Place turkey over indirect heat, breast side up. Grill on indirect medium heat for 15-20 minutes per pound until 165°F. Be sure to coat in oil or melted butter, lest they get dried out.
What is the best place to put leftover turkey?
Cut the meat completely off the bones and store in shallow bowls for 2 hours or less after roasting.
Eat turkey leftover within 3-4 days. To keep longer, pack turkey in freezer bags or foil and freeze. The frozen turkey lasts about 4 months.
Can I cook a dressing-stuffed turkey?
It’s more hazardous because the stuffing takes longer to brown. Stuffed turkeys: Heat 325°F until thighs are 165°F, then cool for 30 minutes. : Check the interior surface of the stuffing to make sure it’s at least 165°F. Separately cook dressing for extra safety.
Are there any small turkeys I could roast instead of a big one?
Yes, more small turkeys do the trick! Estimate the total combined weight. BAKE – roasted, stacked up on racks, at 325°F for 15 minutes per pound. Allow to rest 30 minutes and then carve. Stagger them if you need to fit them into your oven.
How can I stop the breast from becoming dry?
Close the breast with foil halfway through roasting for slow-cooking. Or breast-side down for half the time, then breast-side up for rest. The turkey is also spreadable because it is left out after cooking to dry.
Why does leftover turkey need to be heated up?
Cut or shred the turkey and put in a baking dish with a little broth or turkey gravy. Cover and bake at 350°F until soft, 20 minutes. Or microwave 30-second batches, stirring every 30 seconds. Don’t get hot as it will dry out.