Good Eats Roast Turkey

from Alton Brown on FoodNetwork.com. Prepping the bird between brine and oven took about 45 minutes. I used a turkey roasting bag to contain the bird and brine so I used about 3/4 of the brine.

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket or a turkey roasting bag. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Simplest Turkey

Not sure where I got this one from but my meat thermometer didn't work so well last Thanksgiving and I had to eyeball it when it was ready - definitely took longer than the recipe states.

Preheat the oven to 325 degrees F.

Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper.

Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter.

Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F.

Let rest while you make the gravy.

Homemade Gravy - Ina Garten recipe

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Turkey Waldorf Salad

Great for leftover Thanksgiving turkey. Good as a wrap or over lettuce.

2c shredded leftover turkey
2 stalks celery, sliced
1 apple or pear, chopped
1c raisin/dried cherry mix
1/2c pecans, toasted, chopped
1/2c light mayo
1tsp honey
1/4tsp salt

Whisk together mayo, honey and salt. Toss together.

Turkey Cutlets with Avocado Sauce

Sauce:
2 medium ripe avocados
2 tbl water
2 tbl lemon juice
1 tbl olive oil
1 tsp salt

Combine all in food processor, process until smooth. Will keep 1 day in fridge.

Turkey:
3/4c flour
2 tsp lemon zest
3/4 tsp salt
1/2 tsp black pepper
8 (4oz) turkey cutlets
3 tbl olive oil

Combine zest, flour, salt and pepper, coat cutlets. Heat 1 tbl oil in large pan over medium heat. Cook cutlets until browned (about 3 or 4 minutes depending on thickness).