There’s nothing quite like feeling thankful whilst indulging in a delicious Thanksgiving dinner surrounded by loved ones.
Traditional Thanksgiving turkey recipes have their charm, but maybe let this be the year you elevate your grandma’s traditional turkey recipe. Culinary innovation has led to kitchen creativity and now there are a multitude of ways to serve Thanksgiving turkey. From frying to grilling, the possibilities are endless.
Here are two recipes that may turn into new, beloved, Thanksgiving traditions:
Deep Fried Turkey:
Recipe credit: ASpicyPerspective.com
Whole Turkey (thawed completely)
Turkey Injecting Marinade
Turkey Dry Rub Seasoning
Dry Rub Seasoning:
3 tablespoons lemon pepper seasoning
1 tablespoon poultry seasoning
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
1. Thaw the turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill the deep fryer halfway with oil and heat to 375°F. Remove giblets and neck. If present, remove and discard the plastic leg holder and pop-up timer. Rinse the turkey thoroughly with warm water, or completely cover it with warm water and soak for no more than 30 minutes to ensure the cavity is free of ice.
2.Set out a small bowl for the dry rub. In the bowl, combine all the dry seasonings and mix well.
3. Set out a measuring pitcher for the injecting marinade. In the pitcher combine the oil, water, lemon juice, mustard, salt, poultry seasoning and garlic powder. Whisk well to emulsify the mixture.
4.Pat the turkey completely dry on the outside and inside of the cavity with paper towels. Using a marinade injection syringe, inject 1/2 cup of the marinade in each breast. Inject 1/4 cup marinade into each leg and thigh.
5.Sprinkle the turkey generously with turkey dry rub seasoning, completely coating the outside of the turkey and the inside of the cavity.
6. Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into hot oil, being careful not to splatter the hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired internal temp (minimum 165°F), remove it from the oil.
7. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing it for carving. The turkey can remain in the basket to cool until ready to serve.
Recipe credit: HowSeatEats.com
2 onions, halved
2 to 3 sliced lemons
1 bulb of garlic, top sliced off
1 large bunch of fresh herbs, including sage, thyme, and rosemary.
8 to 12 tablespoons unsalted butter, softened (enough to cover the entire turkey)
Dried herbs (sage, thyme and rosemary)
2 cups chicken stock
1. The night before grilling the turkey, remove any giblets and the neck and pat the turkey dry with paper towels. Place the turkey in a large baking dish.
2. Remove the turkey from the fridge one hour or so before grilling
3. Preheat grill to medium-high heat, about 450°F. Prepare a stack of disposable foil roasting pans (about 2 or 3 pans) stacked together.
4. Place the turkey in a roasting pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb, and a bunch of fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.
5. Rub the turkey all over with the softened butter. Sprinkle it with salt and pepper. OPTIONAL: sprinkle on dried herbs, such as thyme, sage and rosemary.
6. Pour 1 to 2 cups chicken stock into the bottom of the roasted pan. Add the other lemon wedges and onions.
7. Place the roasting pan on the grill and turn the center burner to medium-low. Close the lid and keep the temperature between 425 to 450 °F during cooking time.
8. Grill the turkey for 2.5 to 3 hours, checking the turkey every 30 minutes. Halfway through the cook time, rotate the roasting pan and add more stock to the bottom of the pan if needed.
9. After 2.5 hours, check the turkey. Cook the meat until the temperature taken in the thigh reaches 180 °F. Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.