Need a new way to spruce up those Thanksgiving leftovers? Well, look no further because this ultimate pizza is made with turkey, Brussels sprouts and includes a savory makeover to your traditional cranberry sauce. This pizza will make you wish it was Thanksgiving every week.
This pot pie is inducement enough to cook a turkey, and makes the days after Thanksgiving as delicious as the feast itself. Using sweet potato instead of regular has a surprisingly big—and delicious—impact on the flavor, thanks to their earthy-sweet flavor.
This sweet and sassy sauce keeps even two-day old leftover turkey moist and flavorful. You can make a bigger batch, depending on how much turkey you have left, and freeze it in the sauce.
Removing the backbone and opening the turkey up more than just a beautiful presentation: it also helps the turkey cook faster and more evenly.
Minneapolis is famous for its “Juicy Lucy”—a thin burger with an oozing cheese filling. Have lots of napkins on hand—and be sure to wait a minute or two after you take these off the fire before you bite into them to avoid getting burned!
Nearly every bit of advice out there for roasting a turkey recommends brining the bird overnight to ensure that it is moist and tender. One of my favorite alternatives to having a giant ziplock bag of salty water in the fridge is the dry brine! An easy sprinkle of salt over the turkey is all you need for moist and tender meat. As an added bonus there’s not the struggle with the lifting the bird out of a giant bag of water. The resulting roasted turkey also has a super crispy crackling skin! I’ve add a touch of lemon zest to the salt brine to give it a little dimension. Overnight time is recommended for a wet brine (you don’t want to overbrine it) but with a dry brine, 2 or 3 days is perfectly fine and in fact, the longer you dry brine, the crisper the skin.
One of the biggest dilemmas in roasting a turkey is how to keep the breast from becoming dry and overcooked while making sure the thigh and legs are fully cooked. Brining ensures overall juicy meat in general while the technique of first roasting the bird upside down allows for the dark meat to get a jumpstart on the cooking. It also means the breast self-baste in the beginning with the natural juices running down over it. Turning the turkey right side up halfway through the roasting ensures a beautiful browned skin bird, ready for presentation. Don’t worry if the breast has indentations from the roasting rack once you flip it over. As it continues to cook, it will plump up.
The secret to a moist turkey is soaking it in a brining solution overnight before cooking. The aromatics added to the brine infused the turkey with subtle flavors of herbs and warm spices.
A rosemary citrus rub with a sweet and tart cranberry glaze provides you with an updated take on roasted turkey while staying in your Thanksgiving comfort zone. Cranberry-Dijon Glazed Turkey is packed full of flavor with homemade cranberry sauce and pan gravy to serve on the side.
Light and flaky mashed potato biscuits smothered with flavorful buttermilk turkey gravy and topped with a poached egg to transform holiday leftovers into an exciting breakfast or brunch.
Prior to roasting the turkey, brine your turkey for up to 12 hours.
Pumpkin is the secret ingredient that gives this smoky chili savory-sweet, creamy richness.
A can of fire-roasted tomatoes transforms ground turkey into taco filling. Fire-roasted tomatoes vary in heat by the brand, try a few to pick your favorite. Raisins add sweet contrast to the heat.
With crunchy iceberg lettuce as the “bun” around a turkey patty—plus tomato, onion, avocado, cheese, and ranch sauce—this burger is low on carbs but high in flavor.
When the classic post-holiday turkey sandwich meets up with a classic deli favorite, a new tradition is born. Long live the new king of the day after!
A healthier version of the classic meat ragu gets smoky depth without a lot of added calories or fat, thanks to the judicious use of bacon.
Placing chopped, fresh herbs under, rather than on top of the skin, helps infuse the meat with flavor. As an added bonus, the turkey will perfume your house with a delectable aroma as it cooks.
This is the perfect treatment for heritage birds, which can be tougher but more flavorful than mass produced frozen turkeys. The brine tenderizes the meat while the robust flavors of the maple cider glaze stands up to the stronger tasting meat. But the recipe is not just for heritage birds: standard turkeys are also made tender and flavorful.
Reserve pan drippings from your holiday bird for turkey gravy – an essential element to any Thanksgiving meal.
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