It’s All About That Turkey

Thanksgiving is the only day that turkey is being appreciated so much that people come up with hundreds of recipes to cook it. No Label Business Magazine is glad to offer you the turkeylicious and trusted recipes provded by Betty Crocker. Bon appetit. 

1. Roast Turkey with Fresh Thyme Rub and Maple Glaze

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 20 min
Total time: 4 hrs 35 min
Servings: 12

Ingredients
  • 1 whole turkey (12 lb), thawed if frozen
  • 3 tablespoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons butter or margarine
  • 2 tablespoons real maple syrup or maple-flavored syrup
  • Fresh thyme sprigs, apricot slices and Rainier cherries, if desired
Directions
  1. Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. On rack in shallow roasting pan, place turkey, breast side up.
  2. In small bowl, mix thyme, salt, allspice, pepper and oil. Rub thyme mixture over turkey. Tuck legs under band of skin at tail (if present), or tie together with heavy string. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.
  3. Roast uncovered 1 hour. When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey. Roast 2 hours 30 minutes longer.
  4. In small microwavable bowl, microwave butter on High 45 seconds or until melted. Stir in maple syrup.
  5. Cut band of skin or remove tie holding legs to allow inside of thighs to cook through. Brush turkey with butter-syrup mixture; roast uncovered 20 to 30 minutes longer, brushing with butter-syrup mixture again after 10 minutes.
  6. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with thyme sprigs, apricot slices and cherries.

2. Beer and Rosemary Roasted Turkey

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 25 min
Total time: 4 hrs 0 min
Servings: 12

Ingredients
  • 1 whole turkey (12 to 14 lb), thawed if frozen
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can or bottle (12 oz) dark beer
  • 1/2 cup cold water
  • 1/4 cup all-purpose flour
Directions
  1. Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In shallow roasting pan, place turkey, breast side up.
  2. In medium microwavable bowl, stir together butter, mustard, rosemary, salt, pepper and beer. Microwave uncovered on High 1 to 1 1/2 minutes, stirring after 30 seconds, until well mixed. Brush about 1/3 of mixture evenly over surface of turkey. Fasten drumsticks together with cotton string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  3. Roast uncovered 2 1/2 to 3 hours, brushing with additional beer mixture and pan juices every 30 minutes. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If necessary, cover turkey breast with heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excess browning.
  4. Let turkey stand 15 to 20 minutes for easier carving. Remove skewers before slicing.
  5. Meanwhile, measure drippings and enough water to make 2 cups. In 2-quart saucepan, heat drippings to boiling. In small cup, stir together cold water and flour until smooth. Stir flour mixture into boiling drippings. Continue stirring 2 to 3 minutes longer or until gravy is thickened and bubbly.

3. Herb Roasted Turkey

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 15 min
Total time: 2 hrs 45 min
Servings: 12

Ingredients
  • 1 (12 to 14 lb) whole turkey
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 sprigs oregano
  • 1 lemon, halved
  • 2 carrots, halved
  • 4 celery stalks, halved
  • 2 cartons (32 oz each) Progresso™ chicken broth
  • 4 cups water
  • 3/4 cup all-purpose flour
  • 3/4 cup butter
Directions
  • 1 Heat oven to 375°F.
  • 2 Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
  • 3 Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.
  • 4 While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.
  • 5 Carve turkey as desired, and serve with gravy.

4. Sage and Garlic Roast Turkey

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 15 min
Total time: 5 hrs 0 min
Servings: 12

Ingredients
  • 12- to 14-lb turkey, thawed if frozen
  • 2 tablespoons butter or margarine, melted
  • 1 1/2 teaspoons parsley flakes
  • 1 teaspoon dried sage leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarse ground pepper
  • 1 cup water
  • Fresh sage and small apples, if desired
Directions
  1. Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In small bowl, mix remaining ingredients except water, fresh sage and apples.
  2. On rack in shallow roasting pan, place turkey, breast side up. Brush with butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Add water to roasting pan.
  3. Cover turkey loosely with foil or roaster cover; roast 3 hours. Uncover; roast 45 minutes to 1 hour 30 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with sage and apples.

5. Herb Roasted Turkey with Cranberry Gravy

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 20 min
Total time: 2 hrs 45 min
Servings: 12

Ingredients
Herb Roasted Turkey
  • 1 (12 to 14 lb) whole turkey, thawed if frozen
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 sprigs fresh oregano
  • 1 lemon, halved
  • 2 carrots, halved
  • 4 celery stalks, halved
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 4 cups water
Cranberry Gravy
  • 2 cups sweetened dried cranberries
  • 1 cup water
  • 1/4 cup sugar
  • 2 teaspoons chopped fresh sage leaves
  • 3/4 cup all-purpose flour
  • 3/4 cup butter
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
Directions
  1. Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey. Pour 1 carton broth and 4 cups water over vegetables and herbs.
  2. Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
  3. Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
  4. While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.

6. Cherry-Glazed Turkey with Dried Cherry-Apple Stuffing

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 30 min
Total time: 5 hrs 25 min
Servings: 12

Ingredients

Turkey
  • 1 whole turkey (12 lb), thawed if frozen
  • 2 tablespoons chopped fresh sage leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Stuffing
  • 1/2 cup butter or margarine
  • 1 large onion, finely chopped (1 cup)
  • 1 package (16 oz) herb-seasoned stuffing mix
  • 2 medium red apples, chopped (2 cups)
  • 1 1/2 cups dried cherries
  • 1 cup chopped pecans
  • 2 1/2 cups Progresso™ chicken broth (from 32-oz container)
Glaze
  • 1/2 cup cherry preserves or jam
  • 1/4 cup ruby port or chicken broth

Directions

  1. Heat oven to 325°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin.
  2. In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients.
  3. Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer.
  4. Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string.
  5. On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  6. Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.
  7. Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F).
  8. Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

7. Roast Turkey with Stuffing

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 25 min
Total time:  4 hrs 45 min
Servings: 14

Ingredients
Bread Stuffing
  • 1/4 cup butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium stalks celery, chopped
  • 8 cups dry bread cubes (about 11 slices bread)
  • 2 tablespoons finely chopped fresh parsley, if desired
  • 2 tablespoons poultry seasoning or dried sage leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • About 1/2 cup Progresso™ chicken broth (from 32-oz carton) or water
Turkey
  • 1 whole turkey (14 to 18 lb), thawed if frozen
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine, melted
Directions
  1. Move oven rack to lowest position. Heat oven to 325°F. In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender.
  2. In large bowl, mix bread cubes, parsley, poultry seasoning, 1 teaspoon salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it absorbs juices from turkey). Set aside. (Stuff turkey just before roasting).
  3. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with 1/2 teaspoon salt.
  4. Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
  5. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole dish sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole dish with turkey at 325°F for last 35 to 40 minutes of roasting time or until thoroughly heated (165°F).
  6. Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush 3 tablespoons melted butter over turkey. Do not add water or cover turkey.
  7. Roast uncovered 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F. If necessary, cover turkey breast with tent of heavy-duty foil during last 1 hour 30 minutes to 2 hours of baking to prevent excessive browning.
  8. Let turkey stand 15 to 20 minutes for easier carving. Remove skewers. Remove stuffing; place in serving bowl.

8. Brined Whole Turkey

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 15 min
Total time:  12 hrs 45 min
Servings: 14

Ingredients
  • 2 gallons cold water
  • 2 cups kosher salt or 1 cup table salt
  • 1 whole turkey, not prebasted (12 to 14 pounds), thawed if frozen
  • 1 medium onion, cut into fourths
  • 1 medium carrot, coarsely chopped
  • 1 medium celery stalk, coarsely chopped
  • 1 teaspoon dried thyme leaves
  • 3 tablespoons unsalted butter, melted
Directions
  1. Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
  2. Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
  3. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
  4. Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
  5. Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
  6. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.

9. Herb-Scented Roast Turkey with Cornbread Stuffing

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 45 min
Total time:  5 hrs 50 min
Servings: 16

Ingredients
Stuffing
  • 1/2 cup butter or margarine
  • 3 medium celery stalks, chopped (1 1/2 cups)
  • 3/4 cup chopped onion
  • 9 cups 1/2-inch cubes cornbread or soft bread
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
Turkey
  • 1 whole turkey (12 lb), thawed if frozen
  • 1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
  • 1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, finely chopped
  • 1/4 cup butter or margarine, melted
Directions
  • 1 Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
  • 2 Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack–stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • 3 In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
  • 4 Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
  • 5 Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare  a gravy if desired.
  • 6 To serve, garnish turkey with fresh herb sprigs, if desired.

10. Glazed Roast Turkey with Cranberry Stuffing

photo credit: Betty Crocker

photo credit: Betty Crocker

Prep. time: 45 min
Total time:  5 hrs 55 min
Servings: 18

Ingredients
Stuffing
  • 1 cup butter or margarine
  • 3 medium celery stalks (with leaves), chopped (1 1/2 cups)
  • 3/4 cup finely chopped onion
  • 9 cups soft bread cubes (15 slices) or cornbread cubes
  • 1/2 cup dried cranberries or raisins
  • 2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
Turkey
  • 1 whole turkey (12 lb), thawed if frozen
  • 2 tablespoons butter or margarine, melted
Cranberry-Apple Glaze
  • 1 can (8 oz) jellied cranberry sauce
  • 1/4 cup apple jelly
  • 1/4 cup light corn syrup
Directions
  1. Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
  2. Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack–stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  3. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
  4. Roast uncovered, following or approximate total cooking time. Thermometer will read 165ºF when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165ºF when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)
  5. In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
  6. Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.

Source: Betty Crocker

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