Thanksgiving Dinner Recipes

Here are some Thanksgiving dinner recipes from our Thanksgiving-Ecards site - to help you make your Thanksgiving Day a fun and tasty one! Try these Thanksgiving Dinner Recipes and enjoy the dinner with your friends and family.

Dry-Cured Rosemary Turkey (with leftovers) (14 servings)

INGREDIENTS:-

3 tablespoons sea salt or kosher salt
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried juniper berries
1 tablespoon black peppercorns
2 teaspoons anise seeds
1 turkey (14 to 15 lb.)
12 fresh rosemary sprigs (3 in. each)
12 cloves garlic, peeled
1/2 cup (1/4 lb.) unsalted butter, at room temperature

Pan Gravy (Makes about 5 1/2 cups (serving size: 1/4 cup))
(This recipe goes with Dry-Cured Rosemary Turkey)

Pour 2 tablespoons vegetable oil into a 5- to 6-quart pan over medium-high heat. Add turkey wing tips and neck and brown well, 4 to 7 minutes.

Add 4 1/2 cups low-sodium chicken broth and bring to a boil; cover, reduce heat, and simmer about 1 hour. Remove wings and neck. While roasted turkey rests, pour pan juices into a 1- to 2-quart glass measure. Skim off and reserve fat. Add turkey wing broth to make 4 cups; if you don't have enough, add water. Return 1/3 cup fat (if not enough, add butter) and 1 clove peeled and minced garlic to unwashed roasting pan; set over two medium-hot burners. Add 1/2 cup all-purpose flour and stir until bubbly and smooth. Stir in the 4 cups broth and 1 cup whipping cream; scrape pan sides and bottom to loosen browned bits. Whisk gravy until smooth and boiling, 4 to 7 minutes. Add salt to taste.

DIRECTIONS

1. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds.

2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.

3. Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours.

4. Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer.

5. Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey.

Grilled Turkey

The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

PREP TIME 30 Min
COOK TIME 3 Hrs
READY IN 3 Hrs 45 Min

Servings - 10

INGREDIENTS

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste
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DIRECTIONS

1. Prepare an outdoor grill for indirect medium-high heat.

2. Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.

3. Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.