Best 3 Juicy Thanksgiving Turkey Recipes

Thanksgiving is the perfect holiday to gather with loved ones and enjoy a delicious, home-cooked meal. And what's the centerpiece of any Thanksgiving feast? A juicy, perfectly roasted turkey, of course! This article provides a collection of mouthwatering Thanksgiving turkey recipes that will make your holiday dinner a truly special occasion.

From classic recipes like Herb Roasted Turkey and Spatchcock Turkey to unique and flavorful options like Maple Brined Turkey and Chipotle Turkey, this article has something for everyone. Each recipe includes step-by-step instructions, helpful tips, and beautiful photos to guide you through the cooking process.

Whether you're a seasoned pro or a beginner in the kitchen, you'll find a recipe here that's perfect for your Thanksgiving celebration. So gather your family and friends, preheat your oven, and get ready to enjoy the best Thanksgiving turkey you've ever tasted!

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use a fresh or thawed turkey: A fresh turkey will produce the most flavorful and juicy meat. If using a frozen turkey, thaw it in the refrigerator for 2-3 days before cooking.
Brine the turkey: Brining the turkey helps to add flavor and moisture to the meat. You can brine the turkey in a simple solution of water, salt, and sugar for 12-24 hours before cooking.
Roast the turkey breast-side up: This will help the breast meat to stay moist and juicy. You can cover the breast with foil during the first half of cooking to prevent it from drying out.
Use a meat thermometer: The best way to ensure that the turkey is cooked all the way through is to use a meat thermometer. Insert the thermometer into the thickest part of the breast and thigh. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
Let the turkey rest before carving: Let the turkey rest for 15-20 minutes before carving. This will help the juices to redistribute throughout the meat, making it more flavorful and easier to carve.

Conclusion:

Roasting a juicy and flavorful Thanksgiving turkey is a skill that takes time and practice. By following these tips, you can ensure that your turkey turns out perfectly cooked every time. So don't be afraid to experiment with different recipes and techniques until you find one that you love.