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Favorite Thanksgiving turkey recipe

Favorite Thanksgiving turkey recipe

Thanksgiving turkey recipes

While Thanksgiving is traditionally about taking a moment to be thankful for the bountiful harvest, it has emerged in recent years as a day of reflection on what we’re thankful for. Whether it’s family, friends, food, a roof over our heads, there’s always something to be thankful for.

This year, when you’re taking a moment between looking up Thanksgiving turkey recipes, think of where you were one year ago, and think of where you are now. Surely, there’s something to be thankful for. Even if it’s just that things didn’t get worse, there’s always something.

Besides expressing what we’re thankful for, one of the most popular ways to celebrate this awesome Fall holiday is by having a feast. This feast often includes turkey, potatoes, sweets, vegetables and more. For those of you who need a little mealtime inspiration, here are our favorite Thanksgiving turkey recipes:

Roast turkey


1 cup kosher salt

½ cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 ½ tsp. allspice berries

1 ½ tsp chopped, candied ginger

1 gallon very cold water

1 red apple, sliced

½ onion, sliced

1 cup water

4 sprigs rosemary

1 cinnamon stick

5 leaves sage

Canola oil


  1. Thaw turkey, remove innards

  2. Combine vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large pot over medium/high heat. Stir occasionally to dissolve solids and bring to a boil. Remove from heat, cool to room temperature and refrigerate. You just made the brine!

  3. The night before you want to eat, combine brine, water and ice in a 5-gallon bucket. Place thawed turkey breast down in the brine. Make sure bird is fully immersed and covered. Refrigerate or set in cool area for 8-16 hours, turning the bird once halfway through.

  4. Preheat oven to 260 degrees C. Remove bird from brine and rinse with cold water. You can discard the brine.

  5. Place turkey on roasting rack inside a half sheet pan and pat dry.

  6. Combine apple, onion, cinnamon stick and 1 cup of water and microwave on high for 5 minutes. Add this mixture to turkey’s cavity, as well as the rosemary and sage.

  7. Tuck wings underneath and coat skin liberally with oil.

  8. Roast turkey on lowest rack of oven for 30 minutes.

  9. Reduce temperature to 176 degrees C. Cook until thickest part of turkey breast reaches 72 degrees C. This usually takes about 2 ½ hours.

  10. Let turkey rest, loosely covered with foil or a large bowl for 15 minutes before carving.


Brown sugar glazed turkey


2 medium carrots, chopped

2 celery stalks, chopped

1 large yellow onion, chopped

½ stick unsalted butter, room temperature

Coarse salt and ground pepper

⅔ cup cider vinegar

½ cup packed dark brown sugar

½ tsp. grated orange zest, plus 2 tablespoons orange juice


  1. Thaw turkey, remove innards (save neck and giblets)

  2. Chop neck and giblets into 2-inch pieces, discard liver.

  3. Pat turkey dry

  4. Let turkey sit at room temperature for 30 minutes

  5. Preheat oven to 218 degrees C

  6. Put neck, giblets carrots, celery, onion in metal roasting pan, place in oven on lowest rack possible

  7. Put roasting rack over roasting pan and coat with cooking spray for turkey

  8. Tuck wings under turkey’s body

  9. Rub turkey with 2 tablespoons butter, season with salt and pepper

  10. Place turkey on rack in roasting pan with veggies

  11. Roast for 30 minutes or until golden brown

  12. Reduce heat to 176 degrees C and add 2 cups of water to pan with veggies. Roast until thickest part of turkey’s thigh is 51 degrees C, or about an hour.

  13. While turkey is roasting, bring vinegar, brown sugar and orange juice to a boil in small sauce pan, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy (about 10 minutes). Remove from heat and whisk in 2 tablespoons butter and orange zest.

  14. When internal temperature of turkey reaches 51 degrees C, brush turkey with glaze.

  15. Rotate pan and roast, and brush turkey with glaze every 15 minutes until thickest part of thigh reaches 74 degrees C (30-40 minutes).

  16. Remove turkey from oven, cover with foil and let rest for 30 minutes before carving.

  17. Serve turkey with veggies from roasting pan