Top 10 Holiday Turkey Recipes for Your Thanksgiving Dinner

The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your holiday meal. These recipes range from traditional to unique and there is even a beginner turkey recipe!

1 frozen turkey (12 lb.), thawedSeparate yolks and egg-whites. Blend yolks with salt, sour cream and flour thoroughly, pouring milk gradually. Beat up egg-whites and stir with the mass carefully. Grease the pan with butter and pour the batter in. Bake in the well heated oven. Drachona is served with melted butter and green parsley.Recipe #101. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.1 Teaspoon salt2. On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.Ingredients

• 200 g ham.
• 2 ea eggs hard boiled.
• 50 g butter.
• mustard.
• salt, pepper.

RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.1. Skim fat from pan juices, reserving 1/2 cup fat.3/4 cup butter2 tablespoons vegetable oil4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.Spread mustard on every ham slice and fry in butter, then out every slice on fried piece of bread and sprinkle with chopped greens.4 carrots, peeled and choppedIngredients

• Ham.
• Bread.
• Chopped greens (dill, parsley).
• Mustard.

6. Whisk in additional stock to thin gravy if desired.Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.Microwave Omelette12 pounds Fresh Whole TurkeyLatino Lime Glazed Turkey with Chipotle Gravy4. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.5. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.1 bay leafMaple Roast Turkey and GravyLoosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.2 Cups coarsely chopped celery (with leaves)PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.1 Pint dry sherryCitrus Glaze1 cup dry white wineSlice a roll. Beat up eggs with milk and salt. Heat oil in the pan and put well soaked in milk bread slices (30 c). Fry on every side until light brown. Sprinkle with cheese if there is.1. Preheat oven to 425 degrees F.6. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh.1/2 tsp. cayenne pepper (optional)CAJUN DEEP-FRIED WILD TURKEY3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.Traditional Oven TurkeyRecipe #3Ingredients

• 3 eggs.
• a pinch of salt.
• 1 1/2 cups flour (add more to make batter thick).
• 100 ml water.
• 100 g butter.

1/2 cup butter, cubedDrachona is a round cake from eggs. That was a very popular dish for farmers family. Drachona is a very healthy dish and can be a wonderful breakfast for your family.1 cup coarsely chopped carrots2 Cups coarsely chopped peeled carrots2 tablespoons chopped fresh marjoramPut sliced pumpkin in boiling milk and cook for 15 minutes. Add washed millet, salt, sugar and, stirring regularly, cook for 15 minutes until it is dense. Put cooked porridge in double boiler or in the oven for 15-20 minutes.1/2 Cup flourPerfect TurkeyWhisk eggs in a deep bowl. Combine flour with milk and stir until homogenous. Pour the mass into eggs; season to taste and add chopped greens. Grease microwave mold with butter and pour in the liquid. Cook in a microwave 100% power for 3 minutes. Leave it until dense. Cut the omelette into halves, turn them down and top with a slice of ham and cheese. Bake in a microwave 100% power for 30-40 sec. Serve hot.2/3 (750 milliliter) bottle champagneGrenki1 (4 pound) duck, bonedReduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.1 tablespoon garlic powderSpoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.This dish has proved its gustatory qualities. Golden, palatable cheese balls will be to everyone�s liking. It is served perfectly for breakfast and lunch.1 (18 pound) Foster Farms Fresh Whole Turkey, neck and giblets removedHam & Egg RollsWonderful appetizer and a rich dish for breakfast. Decorate sandwiches with green and different vegetables bright in colours and they will attract all the attention of your guests.2 cups chicken stock1 Tablespoon ground cuminAs needed salt and freshly ground black pepper2 tablespoons chopped fresh basilTurkey1 Large Granny Smith apple, wedgedStuffing MixSherried Cider GravyIngredients

• 400 g squash.
• 200 g flour.
• 2 ea eggs.
• salt to taste.
• 50 g butter.

Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.2 sprigs fresh thyme3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.Ingredients

• 200 g millet.
• 750 g milk.
• 500 g pumpkin.
• 1 ts sugar.
• 1/2 ts salt.

Easy Beginner's Turkey with Stuffing5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.Kutia with Rice and RaisinsGlazed Turkey4 Tablespoons orange zestRecipe by: Chef/GM Chris Ottens of Novell, a Bon Appetit Management Co.4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.Like all vacations, you'll need to plan a camping one too! First you have to decide on shelter. Are you using a tent, a RV or a cabin? I would recommend a tent for first time or light campers. Tents only cost between $60-$200 dollars. They provide protect against bugs and rain. Next I would bring a sleeping bag. You'll need something to keep warm at night. And then I would take a pad. Pads are soft and bring comfort to any camping trip.2 cups apple ciderFigure out everything you're going to need and write it down. There's nothing worse then getting to the camping ground and realize you forgot to pack a tent.1 (12 ounce) jar honey2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.4 Slices multi-grain breadSweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.Recipe #614 Large fresh sage leavesHiking, fishing, there is so much to do when camping. Some camping grounds even offer swimming and show movies at night. Another great camping perk is watching the sunset or start glazing. Since most camp grounds are away from city lights, the stars will be amazing.2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemaryThaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.8. Discard the cavity ingredients before serving. Garnish turkey with sage.Peel the eggs; cut in halves. Roll each half of egg in a slice of ham. Secure with wooden pick. Arrange lettuce leaves around ham and egg rolls on serving plate. Decorate with mayonnaise and garnish with pickles.2. Prepare stuffing according to package directions. Mix in water.4 stalks celery, chopped1 Pint water2 cups kosher salt7. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil.1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).1 Large lemon, cut in quartersAdd 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.4 slices toasted white bread, torn into small pieces1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.Ingredients

• 1 c flour.
• 3 c milk.
• 1/2 ts soda.
• 2 tb vegetable oil.
• salt and sugar to taste.
• 2-3 eggs.

2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.Camping is an excellent vacation filled with all sorts of fun things to do.Mix eggs with 3 cups of milk . Add salt and flour and mix thoroughly. The dough can be drained so that there are no flour lumps in it. Pour vegetable oil into a saucer. Peel an onion and cut it into 2 parts; take one part with a fork and dip it in oil. Use it every time for greasing the pan with vegetable oil. Heat the pan. Grease it. Pour thin layer of batter evenly. Add more flour if you are not successful with thin bliny. Cook until light brown, about 2 minutes on each side. Servings: 2-3. Bliny can be served with butter, sour cream, black or red caviar, fillet of sturgeon, lox, and salmon.Kraft Foods© Recipe1 Large sweet onion, wedgedRecipe #81 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removedAdd 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.2 1/2 teaspoons grated lemon zest1 cup chopped celeryRecipe #4Ingredients

• 90 g sifted flour.
• 180 g water.
• 120 g hard cheese.
• 45 g butter.
• 2 ea eggs.
• 1 tb milk.
• salt.

Maple Butter MixutreCreole seasoning to taste1/2 tsp. garlic powderSmall, palatable and piquant sandwiches will decorate not only your morning table, but also the holiday table.1 (10-15 lb.) unstuffed turkey9. NOTE: Provides 32-34 servings at 6 ounces per portion.Ham and Egg Rolls is an excellent dish for the holiday table. Palatable appetizer will diversify your holiday menu best of all.Put oatmeal flour in a pan and pour over warm water and stir thoroughly so there are not any lumps. Leave to swell for 6-8 hours, then add honey and salt to taste and cook on low heat, stirring regularly until dense. Pour hot kissel into molds and leave to congeal. Serve with cold milk.Cook crumbly rice: sort out, wash under running water, pour over water and bring to a boil. Drain the water, wash under cold water and cook in a large quantity of water until soft. Drain the water and cool down. Combine rice with salt, sugar and cinnamon. Add to the rice well washed and scalded raisins, stir carefully, heat on low heat. Cool down and serve.Gravy3. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer.Recipe from John Maynard (Courtesy of NWTF)3 cups waterHoliday Turkey with Sage and Sherried Cider GravyOatmeal Kissel2 tbsp. Cajun seasoning2 tablespoons apple brandy (optional)1 Cup TURKEY STOCK1/4 cup chopped onionA bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.alt and ground black pepper to taste1 Cup unsalted butter, softened1 teaspoon chopped fresh thymeGRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180�F when inserted in the thickest part of the thigh and 170�F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.DescriptionBliny is a Russian traditional dish. They are baked in a great quantity at Shrove (carnival) - last week before Lent. Bliny making was a real sacred mystery. People told fortunes on the dough, kept their recipes of Bliny in secret. The first Bliny were put on the window-sills for poor people and pilgrims. The foreigners were very surprised at how many Bliny Russians could eat. At Shrove mother-in-law must bake a lot Bliny for her son-in-law. The most popular Bliny were made from buckwheat flour. Good Bliny must be very very thin. The thinner Bliny are the perfect your skill is.Recipe #7Recipe #15. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.Separate yolks from egg whites. Grate cheese finely, season to taste Pour water in a pan and add chopped butter. Heat the pan until butter is melted. And quickly stir in the flour. Then heat the pan, stirring constantly, for 4-5 minutes. Take the pan off the heat. Pour in yolks and whites, one at a time and add grated cheese, stir thoroughly. Grease a baking sheet with butter and sprinkle with flour. Divide the cheese dough into 12 parts and shape small balls. Brush the balls with a yolk beaten with 1 tb milk. Bake in a preheated oven 210C for 25 minutes. The turn off the heat and let the balls cool down in the oven.For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.Ingredients

• 1 1/2 c rice.
• 1 c raisins.
• water.
• cinnamon.
• sugar.
• salt to taste.

Galushki is an Ukranian dish, as well as kletski. They are fried in butter, breadcrumbs and served with sour cream both as an independent dish and in soup or broth. There is a monument to galushka, pierced on the fork in a small town of Canada.This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.2 tablespoons ground black pepper3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.3. Bring sherry mixture to a boil and remove pan from heat.6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.INGREDIENTSTo make your camping trip smoother, plan a few months ahead of time. It may not seem like that much goes into a camping trip, but after just figuring out what to bring, it begins to be over welling.2 apples, cored and halvedBeat eggs with beater until smooth. Add salt. Gradually add melted butter and flour until you have a thick batter. Cook the dumplings either in soup or broth. Put 2 l soup into a pot and bring to a boil. Wet spoon often in the liquid, cut the batter on a board and drop it into liquid. Cook dumplings until they come to top. Put into a dish and butter lightly.Recipe #51. Preheat oven to 350 degrees F (175 degrees C).Copyright © 2002 � 2004 Annas Agency�22 to 24-pound WHOLE TURKEY, fresh or frozen (thawed)1-1/2 Cups chopped plum tomatoes3 Tbsp. oil1 cup waterStir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.Remove turkey from the oven and allow it to stand for 20 minutes before carving.3/4 Cup unsalted butterFried Ham in Bread Slices4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.MethodHoney Smoked TurkeyMeasure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.Ingredients

• 8 ea eggs.
• 1 c milk.
• 2 tb sour cream.
• 1 tb flour.
• 2 tb butter.
• salt.

The last major camping item is food. Depending on what your planning to eat, you can bring a variety of things. The most basic is a cooler and a bag of charcoal. Cooler for drinks and charcoal for a grill. You can make basic camping food such as steaks, ribs, hot dogs and hamburgers. If you plan on making dishes then you can bring a propane stove and a skillet. With it you can make a lot of stove-top meals. If you're really skilled at camp cooking, then you can bring a Dutch Oven for baking.Grind cold eggs, ham in the mincer. Add butter, salt, pepper and mustard to your taste. Stir thouroughly. Spread the mass on a bread slice 1/5 inch thick and cover with another one.1/2 pound mesquite wood chips3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.2 Tablespoons unsalted butter2 cups chopped onion2/3 Cup flourIngredients

• 3 ea eggs.
• 1/2 l milk.
• 1 ea white bread loaf.
• oil to fry.
• salt.

CheeseballsGhalushki Poltavskie4 Tablespoons lime zestChipotle Gravy1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.16 pounds Foster Farms Fresh Whole Turkey, bonedStrain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.3 tablespoons all-purpose flourRecipe #23 pounds Foster Farms Whole Young ChickenSecure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.4-1/2 Cups chopped sweet onionsKutia is a traditional Christmas dish, that not only decorates the table but serves as ritual dish.LatkesLatkes is an excellent vegetable dish that will serve as a delicious breakfast main course as well as a light garnish with meat dishes.

5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Author: Nicole Anderson