Let’s be honest, the turkey is the star of the show on Thanksgiving and it can be a little intimidating. But have no fear I have the easiest, no fuss turkey recipe to share today!

This tried a true recipe from the Pioneer Woman is a favorite of mine because it is slow cooked with an herb butter rub. This makes it perfectly browned, amazingly juicy, and absolutely delicious! You will love this roasted Thanksgiving turkey and so will your dinner guests!  

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PW Roasted Thanksgiving Turkey

Ingredients

• 1 20 lb turkey thawed
• 1 orange
• 1 stick 1/2 cup butter, softened
• 2 rosemary springs leaves stripped and minced
• 1 tsp salt
• 1 tsp black pepper

Instructions

• Preheat oven to 275 degrees.
• Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine.
• Cover the whole pan with heavy aluminum foil, tucking it underneath the pan.
• Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.)
• Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin.
• Combine with butter, rosemary, salt and pepper.
• After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.)
• Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered.
• Increase the oven temperature to 350 degrees and return the turkey to the oven, basting every 30 minutes.
• Continue roasting the turkey until the thermometer reads 165 to 168 (about 2 1/2 more hours), then remove the turkey from the oven.
• Carve and serve.

Notes

If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness.

Recipe from www.thepioneerwoman.com 

The original recipe calls for a 20lb turkey but for my little family we downsized

to a 12lb bird and it was perfect. Just adjust the cooking time (10 minutes per lb). 

Pat the turkey dry and place in a roasting pan (with a rack if you have one). Cover with aluminum and put in the oven at 275 degrees. 

Bake for 10 minutes per lb, so if you have a 20lb turkey bake for 3 1/2 hours. 

When the turkey is close to being down with it’s first roasting, prepare the butter rub.

Thinly slice orange peel and dice rosemary.

In a medium bowl combine the softened butter, rosemary, orange peel, salt and pepper.

After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.)

Smear the butter mixture all over the skin, in crevices, etc so that it’s totally covered.

Increase the oven temperature to 350 degrees and return the turkey to the oven, basting every 30 minutes.

Continue roasting the turkey until the thermometer reads 165 to 168 (about 2 1/2 more hours for a 20 lb turkey), then remove the turkey from the oven.

I like to add to a decorative platter with rosemary springs and orange slices and stuffed with stuffing. 

When you are ready to eat, carve and serve.

The perfect Thanksgiving plate- a little bit of everything!

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Snow days are happening more and more here. In fact, last week my kids went to school a whopping ONE day. Yep, one day of school and four and then the weekend at home with Mom. Stuck inside because it was mushy and icy outside. After day three two I already needed a solo tropical vacation far, far away but I had to settle for a hot shower, good book, and cup of coffee for 30 minutes locked in my room. Ah, Mom life. The one awesome thing about snow days though- hot drinks and big ol’ bowls of soup while watching our fave movies on the couch. Seriously, it does not get any better than that. 

This is how this ultimate creamy and comforting soup Crock-Pot Hash brown Potato and Turkey Soup was created. It was snow day number three and I had lots of leftover turkey {it’s never ending} and a big bag of frozen hashbrowns. All the ingredients are items I had on hand and I mixed them all up in my handy dandy Crock-Pot and called it a day. Five hours later dinner was ready. Dang, I love easy meals when I really don’t feel like cooking! Hope you enjoy this as much as we did. The kids even had seconds. Mom win!

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Crock-Pot Hash Brown Potato and Turkey Soup

Makes 6 servings

Ingredients

• 1 32 oz bag Southern style hashbrown potatoes
• 2 cups cooked turkey chopped
• 1 10 oz can cream of chicken soup
• 1 8 oz package cream cheese cubed
• 1 32 oz box chicken or turkey broth
• 4 slices bacon cooked and chopped
• 1 cup cheddar cheese, plus more for garnish shredded
• 1/2 cup green onions, plus more for garnish diced

Instructions

• In a large Crock-Pot add all ingredients and toss to coat.
• Cover and cook on low for 4-5 hours.
• To serve, ladle into bowls and garnish with green onions and shredded cheddar.

Start with a bag full of frozen hashbrowns. I have used both shredded hash browns and Southern style cubed potatoes.

I like the Southern style larger potatoes and thicker texture in the soup the best.

I love making this soup with leftover holiday turkey.

I chopped up about 2 cups of meat. It is delicious with chicken and ham too.

Two types of cheese make this extra rich and creamy. I add one block of cubed cream cheese and one cup of shredded cheddar. 

Bacon makes everything better, right?

Once you have added potatoes, turkey, both cheeses, bacon, green onions, and cream of chicken soup to the Crock-Pot now pour in your broth.

Chicken or turkey broth both work for this recipe. 

Stir well then cover and cook on low for 4-5 hours. 

To serve, ladle into bowls and garnish with green onions and shredded cheddar. 

Serve warm and enjoy!

Creamy and comforting and perfect for the cold winter nights!

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Last year for Thanksgiving I was lucky enough to be chosen to host a Kikkoman sponsored Houseparty called Brine A Juicy Bird! They sent me lots of goodies included their soy sauce, which I have grown up using, along with recipes for delicious Thanksgiving creations. We decided “what the heck let’s try it!” and made a Soy Sauce Brined Turkey for our Thanksgiving meal. And guess what?! It was AMAZING! Tender, juicy, flavorful, and delicious! I love cooking my turkey this way now and it is so easy- who knew?!

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Soy Sauce Brined Turkey

Yield: Makes 12-16 servings

Ingredients

• 12-16 pound turkey thawed

For the brine:

• 2 gallons cold water
• 10 ounces Kikkoman® Soy Sauce
• 1/2 cup kosher salt
• 1/2 cup sugar

For the roast:

• 1 stick butter softened
• 2 tablespoons dried sage
• 1 tablespoon dried thyme or poultry seasoning
• 1 large sweet onion peeled and quartered
• 4 cloves garlic peeled

Instructions

• Remove giblets and turkey neck; rinse turkey inside and out.
• In a large stock pot or 5 gallon container, mix water with remaining brining ingredients.
• Stir well until all salt dissolves.
• Place turkey in the pot, cover with a lid and marinate in the refrigerator for at least 8 hours or overnight.
• The next day...preheat oven to 325 degrees.
• Remove turkey from brine, rinsing well.
• Pat dry then rub butter in thick layers all over and under the skin.
• Rub on seasonings then stuff with onion and garlic.
• Place on a roasting rack inside a large baking pan.
• Follow cooking instructions according your turkey {I baked a 12lb turkey for 3 1/2hrs}.
• Tent with foil 1/2 way through.
• Remove from oven, carve, and serve.

Notes

Adapted from kikkoman.com

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Grilled Turkey Legs

Ingredients

• 1 3- pack turkey legs
• seasoning of choice to taste {I used McCormick Grill Mates Cowboy Rub}
• 1 Smokin- O's wood ring {I used Mesquite flavor}

Instructions

• Preheat your grill to high {about 400+ degrees}.
• Put your Smokin-O's ring on top of the grates, directly over the flame.
• Closed lid and wait 10 minutes.
• Meanwhile season your turkey legs liberally with any seasoning blend you like. I use a Cowboy Rub.
• Now turn the heat down on your grill to about medium low {325-350 degrees}.
• Place turkey legs on the grate above or next to the Smokin- O's ring.
• Cook for 20 minutes, then flip and cook for another 20 minutes or until skin is brown and crisp and the meat is cooked through.
• Remove to a platter and serve warm.

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This Thanksgiving Leftover Pizza maybe be better than our original Thanksgiving dinner!

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Thanksgiving Leftovers Pizza

Makes 4 servings

Ingredients

• 1 Mama Mary's® Pizza Crust {I used Original}
• 2 cups roasted turkey chopped
• 1 cup sliced mushrooms
• 1 cup green beans cooked {or substitute green bean casserole for beans and mushrooms}
• 1 large sweet potato baked then mashed {or substitute sweet potato casserole and omit next 2 ingredients}
• 1/2 tbsp butter
• 2 tbsp brown sugar
• 1 1/2 cups cheddar cheese shredded and divided {I used Cabot® cheese}
• 1/4 cup cranberry sauce warmed
• 1/2 cup French fried sliced onions
• olive oil to drizzle

Instructions

• Preheat oven to 425 degrees.
• Place pizza crust on a pizza pan or large baking sheet.
• Drizzle with olive oil and brush to spread all over the bottom and sides of the crusts.
• In a bowl mix together baked sweet potato {remove from the skin} then add brown sugar and butter.
• Mash and mix together until smooth. You can also use sweet potato casserole instead.
• Spread sweet potatoes on the bottom of the pizza, covering the crust evenly.
• Top with cubed turkey. I add about 2 cups worth of leftover roasted turkey.
• Next sprinkle sliced mushrooms and cooked green beans on top. You can also use leftover green bean casserole instead.
• Now add 1 cup of shredded cheese, sprinkled all over.
• Place pizza in the oven and bake for 5 minutes.
• Remove from oven and and sprinkle of 1/2 cup French fried onions and another 1/2 cup cheese.
• Bake for another 5 minutes, or until golden and melted.
• Remove from oven and drizzle with warm cranberry sauce.
• Cut into eight slices and serve warm.

The post is brought to you by Activate by Bloglovin and its advertiser. All opinions are mine alone.

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Bourbon Glazed Kentucky Hot Brown Turkey Burgers

Makes 4 burgers

Ingredients

• 16 oz ground turkey
• 8 pieces of bacon cooked crisp
• 1 large tomato sliced
• salt/pepper to taste
• 1/2 tsp garlic powder
• 4 brioche buns sliced open and toasted
• 2 tbsp green onions diced for garnish

For the bourbon glaze:

• 1/4 cup bourbon
• 1 tbsp maple syrup
• 1 1/2 tbsp Saucy Mama Champagne Honey or Dijon Mustard
• 1 tbsp brown sugar

For the cheese sauce:

• 1 cup white cheddar shredded
• 2 tbsp Parmesan cheese shredded
• 1 cup heavy cream
• 1 tbsp butter
• 1 tbsp flour
• 1/4 tsp nutmeg
• 1/4 tsp garlic powder
• salt/white pepper to taste

Instructions

• Mix the bourbon, maple syrup, brown sugar, and mustard together in a small bowl. Set aside.
• Form ground turkey into 4 patties and season both sides with salt, pepper, and garlic powder.
• Heat a grill pan or large skillet over medium heat.
• Spray with nonstick spray then add burger patties.
• Cook for until browned then flip, spraying pan again.
• Cook for 2 minutes then baste all burgers with bourbon glaze. Continue to cook until cooked through and browned.
• Meanwhile melt butter in a large saucepan over medium heat. Whisk in flour, stirring constantly for one minute.
• Add heavy cream and continue whisking.
• Bring to a boil, and cook for two more minutes, stirring constantly.
• Remove from heat, and stir in both the white cheddar cheese and Parmesan.
• Season with salt, pepper, and nutmeg.
• To assemble burgers:  Place a burger patty on top of the bottom toasted bun, add a thick slice or two of tomato, two pieces of bacon {break in half} and then drizzle with cheese sauce and garnish with green onions. Add top bun.
• Repeat with remaining burgers and serve hot with lots of napkins.
• Serve with mashed potatoes for the final Hot Brown ingredient.

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Tuscan Turkey Soup

Serves 4-6 

Ingredients

• 1/2 cup onion chopped
• 2 cloves garlic minced
• 1 lb ground turkey
• 2 14.5 oz cans chicken broth
• 1 14.5 oz can stewed diced tomatoes
• 1 15 oz can kidney beans drained and rinsed
• 1/2 cup orzo pasta uncooked
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/4 tsp pepper
• 6 oz pkg fresh baby spinach
• garnish: shredded Parmesan cheese
• olive oil

Instructions

• Coat a large saucepan with non-stick spray; heat over medium heat.
• Add olive oil and onion and garlic; sauté for 5 minutes, or just until tender.
• Add turkey and cook for 5 minutes.
• Add remaining ingredients except spinach and garnish.
• Bring to a boil; reduce heat, and simmer for 20 minutes, or until orzo is tender.
• Stir in spinach; cook for 3 minutes, or until spinach wilts.
• Ladle soup into bowls; top with a sprinkle of cheese.

Notes

Recipe from "Hometown Christmas" by Gooseberry Patch.

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