Thanksgiving is all about family, gratitude, and, of course, food. The star of the show is often turkey, but choosing how to cook your Thanksgiving turkey can be a tough decision. Whether you’re looking for a classic Thanksgiving turkey, something smoky, or an adventurous twist, here are three delicious ways to prepare your bird, all guaranteed to impress your guests.
Three Thanksgiving Turkey Recipes
1. Classic Roasted Turkey
Juicy on the inside and beautifully crisp on the outside, a traditional oven roast is a classic way to cook your Thanksgiving turkey.
Ingredients:
- 1 whole TBS turkey (12-14 lbs)–Don’t forget to pre-order it!
- Salt and pepper to taste
- Fresh herbs (rosemary, thyme, sage)
- Butter or olive oil
- Garlic cloves, crushed
- Onion, quartered
- Lemon, halved
Instructions:
1. Prep:
Preheat your oven to 325°F (163°C). Remove the turkey giblets and pat the bird dry.
2. Season:
Rub the turkey with butter or olive oil, and season generously with salt and pepper. Place the fresh herbs, garlic, onion, and lemon inside the cavity for extra flavor.
3. Roast:
Place the turkey on a roasting rack, breast side up. Roast for about 13 minutes per pound, basting every 30 minutes for a golden skin.
4. Finish:
When the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, remove the turkey from the oven and let it rest for 20 minutes before carving.
Pro Tip: Brining your turkey overnight adds moisture and flavor, making for an even juicier bird.
2. Herb-Infused Smoked Turkey
For a smoky, rich flavor, try smoking your turkey! This method infuses the bird with a deep, delicious flavor and keeps it moist and tender.
Ingredients:
- 1 whole TBS turkey (12-14 lbs)–Don’t forget to pre-order it!
- Olive oil
- Salt and pepper
- 1/4 cup fresh herbs (rosemary, thyme, sage), finely chopped
- Wood chips (hickory or applewood)
Instructions:
1. Season:
Rub the turkey with the olive oil, salt, pepper, and herbs.
2. Prep the Smoker:
Soak wood chips in water for about 30 minutes, then preheat the smoker to 225°F (107°C). Place a water pan in the smoker to keep the bird moist.
3. Smoke:
Place the turkey breast side up on the smoker rack. Smoke for 30-40 minutes per pound or until the internal temperature reaches 165°F (74°C).
4. Rest and Serve:
Let the turkey rest for 15-20 minutes before carving.
Pro Tip: If you want a crispier skin, briefly roast the turkey at 400°F (204°C) after smoking.
3. Deep-Fried Turkey
For a fast and flavorful option, try deep-frying your turkey. This method gives the turkey extra crispy skin while keeping the meat incredibly juicy.
Ingredients:
- 1 whole TBS turkey (10-12 lbs for safety in the fryer)–Yep, don’t forget to pre-order it!
- Salt and pepper
- Cajun seasoning (optional)
- 3-4 gallons of peanut or vegetable oil
Instructions:
1. Prep the Bird:
Season the turkey with salt, pepper, and your preferred seasoning. Make sure it’s completely dry to prevent splattering.
2. Heat the Oil:
In a large, outdoor deep fryer, heat the oil to 350°F (177°C). Ensure you have a fire extinguisher nearby and a safe setup.
3. Fry:
Carefully lower the turkey into the oil, making sure it is fully submerged. Fry for about 3-4 minutes per pound.
4. Rest and Carve:
Remove the turkey when it reaches an internal temperature of 165°F (74°C). Let it rest for 15-20 minutes before carving.
Pro Tip: Always use the fryer outdoors on a flat surface, away from any structures, and ensure the turkey is completely thawed before frying. Pre-order your Turkey from The Butcher Shop
There’s no wrong way to cook a Thanksgiving turkey, especially when it comes from The Butcher Shop. Whether you’re doing a classic roast turkey, taking it easy with the fan-favorite TBS fully cooked smoked turkey, or going a non-traditional route with lamb or seafood, we’ve got you covered. All our meats are locally sourced so that you can put the freshest food on your Thanksgiving table. Visit our website to learn more, or call us at 541-830-3369 to pre-order your Thanksgiving ingredients. We’re taking your holiday pre-order through November 20 or while supplies last.