Turkey Beyond Thanksgiving

Four Delicious Ways to Prepare Turkey for Thanksgiving and Everyday Meals

TURKEY MAY BE THE CENTERPIECE OF THANKSGIVING DINNER, BUT IT DESERVES A PLACE ON THE TABLE THROUGHOUT THE YEAR. FROM A BEAUTIFULLY ROASTED WHOLE BIRD TO SMALLER CUTS THAT ARE EASIER TO PREPARE, TURKEY OFFERS PLENTY OF OPTIONS FOR HOME COOKS. ITS MILD FLAVOR WORKS WELL WITH EVERYTHING FROM FRESH HERBS AND LEMON TO RICH ONION GRAVY. WHETHER YOU ARE FEEDING A CROWD OR PREPARING A SIMPLE FAMILY DINNER, THERE IS A WAY TO COOK TURKEY THAT FITS THE OCCASION.

These four recipes offer something for every table. A classic whole turkey is perfect for a holiday gathering, while a roasted breast makes a smaller meal more manageable. Slow roasted legs deliver tender, flavorful dark meat, and a boneless thigh roast makes a satisfying alternative to traditional beef roast.

CLASSIC OVEN ROASTED TURKEY

Yields, 1 whole turkey, approximately 10 to 12 lb. Serves, 8 to 10

Ingredients

• 1 whole turkey, 10 to 12 lb, fully thawed
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh sage, chopped
• 4 garlic cloves, minced
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 large onions, quartered
• 2 carrots, cut into large pieces
• 2 celery stalks, cut into large pieces
• 1 lemon, halved
• 1 cup chicken broth

Instructions

1. Preheat the oven to 325°F. Remove the turkey from its packaging, take out the neck and giblets, and pat the turkey dry with paper towels. In a small bowl, combine the olive oil, rosemary, thyme, sage, garlic, salt, and pepper. Rub the mixture evenly over the turkey, including underneath the skin covering the breast where possible.
2. Place the onions, carrots, and celery in the bottom of a large roasting pan. Set the turkey breast side up on a roasting rack over the vegetables. Place the lemon halves inside the turkey cavity and tuck the wing tips underneath the bird. Pour the chicken broth into the bottom of the pan.
3. Roast uncovered for approximately 2 3/4 to 3 1/2 hours, checking the temperature toward the end of cooking. If the skin begins to brown too quickly, cover the turkey loosely with aluminum foil. The turkey is ready when a meat thermometer registers at least 165°F in the thickest part of the breast and innermost thigh, without touching the bone. Check the temperature in several places.
4. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 25 to 30 minutes before carving. This allows the juices to settle and makes the turkey easier to slice.

CRANBERRY GLAZED TURKEY BREAST

Yields, 1 bone-in turkey breast, approximately 5 to 6 lb. Serves, 6 to 8

Ingredients

• 1 bone-in, skin-on turkey breast, 5 to 6 lb., fully thawed
• 2 tbsp. olive oil
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. garlic powder
• 1 medium onion, sliced
• 1 cup chicken broth
• 1 cup whole berry cranberry sauce
• 1/3 cup orange juice
• 2 tbsp. honey
• 1 tbsp. Dijon mustard
• 1 tbsp. apple cider vinegar
• 1 tsp. orange zest

Instructions

1. Preheat the oven to 350°F. Pat the turkey breast dry with paper towels. Rub the olive oil over the turkey, then season it evenly with the salt, black pepper, and garlic powder. Spread the sliced onion in the bottom of a roasting pan and place the turkey breast on top, skin side up. Pour the chicken broth into the bottom of the pan.
2. Roast for 45 minutes. While the turkey roasts, make the glaze. In a small saucepan, combine the cranberry sauce, orange juice, honey, Dijon mustard, apple cider vinegar, and orange zest. Bring to a gentle simmer over medium heat and cook for 4 to 5 minutes, stirring occasionally, until smooth and slightly thickened.
3. After the turkey has roasted for 45 minutes, brush it generously with some of the cranberry glaze. Return it to the oven and continue roasting, brushing with more glaze every 20 minutes, for another 45 minutes to 1 hour, or until the thickest part of the breast reaches 165°F without touching the bone. If the glaze begins to darken too quickly, cover the turkey loosely with aluminum foil for the remainder of the cooking time.
4. Transfer the turkey breast to a cutting board and let it rest for 15 to 20 minutes before slicing. If desired, spoon a little of the pan juices over the sliced turkey and serve with any remaining warm cranberry glaze on the side.

SLOW ROASTED TURKEY LEGS WITH ONIONS AND PAPRIKA

Yields, 4 whole turkey legs Serves, 4

Ingredients

• 4 whole turkey legs, approximately 1 to 1 1/2 lb. each
• 3 tbsp olive oil
• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 large onions, sliced
• 4 garlic cloves, smashed
• 1 cup chicken broth
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 325°F. Pat the turkey legs dry with paper towels. In a small bowl, combine the olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture over all sides of the turkey legs.
2. Spread the sliced onions and smashed garlic across the bottom of a large roasting pan. Arrange the turkey legs on top in a single layer and pour the chicken broth around the meat. Cover the pan tightly with aluminum foil and roast for approximately 2 to 2 1/2 hours, until the meat is tender and a fork slides easily into the thickest portion.
3. Remove the foil and increase the oven temperature to 425°F. Continue roasting for another 15 to 20 minutes, until the skin is browned and slightly crisp. The turkey must reach at least 165°F, but dark meat becomes more tender when cooked to approximately 175°F to 185°F. Remove the pan from the oven and let the turkey rest for 10 minutes. Spoon the softened onions and some of the cooking juices over the legs. Sprinkle with fresh parsley before serving.

BONELESS TURKEY THIGH ROAST WITH ONIONS AND MUSHROOMS

Yields, 1 rolled turkey roast, approximately 3 lb. Serves, 5 to 6

Ingredients

• 3 lb boneless, skinless turkey thighs
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 2 large onions, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup chicken broth
• 1/2 cup dry red wine
• 2 sprigs fresh thyme
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Preheat the oven to 325°F. Place the boneless turkey thighs on a cutting board and trim away any large pieces of excess fat. Arrange the thighs together, overlapping the edges slightly, and roll them into a compact roast. Secure with kitchen twine at several points so the roast holds its shape during cooking. In a small bowl, combine the salt, pepper, garlic powder, and paprika. Rub the seasoning evenly over the outside of the turkey roast.
2. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Add the turkey roast and brown for approximately 2 to 3 minutes per side, turning carefully to develop color on the outside. Transfer the roast to a plate. Reduce the heat to medium, add the sliced onions, and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden. Add the mushrooms and continue cooking for another 5 to 7 minutes, until they release their moisture and begin to brown. Stir in the minced garlic and tomato paste, cooking for another minute.
3. Pour in the red wine, scraping the bottom of the pot to loosen the browned bits. Simmer for approximately 2 minutes, then add the chicken broth and thyme sprigs. Return the turkey roast to the pot, placing it on top of the onion and mushroom mixture. Cover tightly and transfer to the oven. Cook for approximately 1 1/2 to 2 hours, turning the roast once halfway through, until the thickest part reaches at least 165°F and the meat is tender.
4. Remove the turkey roast from the pot and let rest on a cutting board for 15 minutes. Remove and discard the thyme sprigs. Place the pot over medium heat. In a small bowl, mix the cornstarch with the cold water until smooth. Stir the mixture into the simmering pan juices and cook for 2 to 3 minutes, until the gravy thickens slightly. Remove the kitchen twine and slice the turkey roast. Arrange the slices on a serving platter and spoon the onion and mushroom gravy over the meat.