Thanksgiving Turkey Recipes: Fabulous Day

March 18, 2006 (Press Release) -- Most cooks have their favorite, method for cooking Thanksgiving turkey to perfection. Popular turkey recipes include: traditional turkey roast, pre-brined or deep fried turkey, and Cajun style turkey.

If you’re confused or overwhelmed, don't panic! Sticking to the traditional methods of either quick or slow roasting will ensure a lovely Thanksgiving dinner.

Thanksgiving Turkey Dinner with Oyster Stuffing
For one 12 lb. turkey (weight after trussing)

Oyster Stuffing (Based on Oyster Stuffing Recipe, Bonny Wolf, NPR)
• 10 cups bread cubes
• 1 stick unsalted butter
• 2 cups chopped onions
• 1 cup chopped celery
• 1/2 cup parsley
• 1 teaspoon sage
• 1 teaspoon thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 pint raw oysters (or chopped scallops if preferred)
To prepare:
• Heat the butter in large skillet. Add onions and celery. Cook for about five minutes or until tender. Remove pan from heat and add spices.
• Stir in bread cubes and drained oysters. Use liquid from the oysters to moisten the mixture, if required.
• Stuff the turkey neck immediately before roasting. Alternatively, bake the oyster stuffing separately in a well-buttered baking dish at 175 °C (350 °F) for about 30 minutes.
To roast the turkey:
• Remove neck, giblets and liver. Reserve these for making stock. Rinse the turkey and pat dry.
• Press the stuffing into the neck cavity. Secure skin with wooden cocktail sticks.
• Weigh the turkey including stuffing to calculate cooking time. Allow 20 minutes per pound, plus 20 minutes standing time after cooking.
• Coat the turkey with butter or oil. Place strips of bacon across the breast and thighs to prevent the meat from drying out. Season lightly with salt and black pepper (no additional salt required if cooking brined turkey) and a sprinkling of freeze-dried mixed herbs. Place the turkey on a rack in a deep roasting pan. Cover loosely with a foil tent.
• Roast the turkey in a preheated oven at 375 °F (190 °C), basting frequently to retain moisture. Alternatively, roast the turkey at 425 °F (220 °C) for thirty minutes, then reduce to 325 °F (160 °C) for the remaining cooking time. Remove foil, 30 to 40 minutes before cooking is complete to allow the breast to crisp to a golden brown.
• Test to see if the turkey is cooked by piercing the thickest part of the thigh with a fine skewer. The juices will run clear when the turkey is cooked.
• Remove from pan and place on a warm carving plate. Cover loosely with foil and leave to stand for about 20 minutes.

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