Looking for a great turkey recipe?

I am hosting a thanksgiving day party and I am looking for a great tasting recipe for my turkey? Is there anybody that can forward me a recipe for anything other than a for a tradtional turkey recipe.Looking for a great turkey recipe?
Stuff some apples and onions in side of your turkey the apples make your turkey taste really good i thought it was wierd but it turned out really goodLooking for a great turkey recipe?
Bourbon Marinade and Glaze





Use this marinade and glaze for baked chicken or turkey pieces. The baking times depend on the size of the chicken or turkey pieces.





INGREDIENTS:


turkey legs and thighs, or chicken pieces, 6 to 8 pounds


.


Marinade


1 cup dry red wine


1/3 cup bourbon


1/3 cup dry sherry


1/2 cup soy sauce


3 tablespoons vegetable oil


2 tablespoons sugar


1 tablespoon finely minced ginger


.


Glaze


1 cup bourbon


2/3 cup honey


2/3 cup ketchup


1/4 cup (packed) brown sugar


PREPARATION:


Combine marinade ingredients large bowl; add turkey or chicken pieces, turning to coat all pieces. Cover and refrigerate for 1 hour.


Preheat the oven to 325掳.





Take chicken or turkey pieces from marinade and arrange in a large roasting pan.








Pour 1/2 cup of the marinade over the pieces.


Bake for 40 to 60 minutes, depending on size of pieces, until tender. Baste with pan juices and turn every 15 to 20 minutes.





Turn oven temperature up to 450掳.





Combine the glaze ingredients in a bowl, blending well. Brush the turkey or chicken pieces generously with the glaze. Bake for 15 to 30 minutes longer, brushing and turning every 5 minutes. Chicken or turkey pieces should be tender and juices should run clear when pierced with a fork.





Serves 6 to 8.





One More





Roast Turkey With Oyster Dressing


An old-fashioned Thanksgiving Dinner turkey with oyster dressing. The dressing is baked in a separate pan, with oysters, bread crumbs, chopped vegetables, butter, and poultry seasonings.


INGREDIENTS:


1 turkey, 12 to 14 pounds, prebasted, thawed according to package directions


vegetable oil


salt and pepper


.


Oyster Dressing


1 1/2 pints shucked oysters


1 cup butter


3/4 cup chopped onions


12 cups fresh bread crumbs (16 to 18 slices)


1 1/2 cups chopped celery, with some leaves


2 1/2 teaspoons salt


1 scant teaspoon ground black pepper


1/2 teaspoon dried leaf thyme


1/2 to 1 teaspoon poultry seasoning


PREPARATION:


Remove giblets and neck from inside turkey; discard giblets or use to make gravy or soup. Preheat oven to 325掳.


Rinse turkey and drain well; pat dry with paper towels. Skewer neck skin to back of turkey.





With turkey breast-side up, lift wings toward neck, then fold under back of turkey so they stay in place. Tie legs and tail together with string or press drumsticks under band of loose skin. Brush turkey all over with the vegetable oil.


Insert meat thermometer into the center of thigh, close to body, not touching bone. Place turkey, breast side up, on a rack in large open roasting pan. Roast for 3 1/2 to 4 1/4 hours. Start checking for temperature the last hour of cooking.





Meanwhile, prepare oyster dressing (see instructions below).





When bird is nicely browned, cover loosely with a ';tent'; of foil. Remove foil near the end of roasting time and brush with pan drippings. The turkey is done when meat thermometer or instant-read thermometer reaches about 180 to 185掳. The thickest part of the leg should feel soft and loose from the bone when lightly pinched with paper towel covered fingers. Remove turkey to a warm platter and let stand for about 15 minutes before carving.


Serves 10 to 14.





Oyster Dressing:


About 1 1/2 hours before serving time, prepare oyster dressing. Drain oysters, reserving 1/2 cup of oyster liquor; set aside. Coarsely chop the oysters; set aside.





In a large saucepan or Dutch oven over medium high heat, melt butter. When butter is hot, cook the chopped onions until tender, about 5 minutes. Remove from heat. Stir in reserved oysters and liquor. Stir in the 12 cups of bread crumbs, chopped celery, 2 1/2 teaspoons salt and 1 teaspoon pepper, and the herbs. Spoon mixture into a well greased 13x9-inch baking pan. Cover tightly with foil and bake in the oven with the turkey for 1 hour. Remove foil and bake 20 minutes longer, until nicely browned.





Hope these help.


Happy Thanksgiving.
Here's a great rub for the outside, and also rub under the skin %26amp; in the cavities:





2 t salt, 1 t paprika, 1/2 t onion powder, 1/2 t thyme, 1 t pepper, 1/4 t (or more if you want spicier) cayenne pepper, 1/2 t garlic powder.





This is enough for a large chicken--you should probably double it.


It has a fabulous flavor!





For next year, buy or borrow a turkey fryer--deep fried turkey is sooo moist %26amp; yummy!
Put Saddam in oven at 350 degrees 20-25 minutes a pound.
Good Eats Roast Turkey Recipe courtesy Alton Brown


See this recipe on air Thursday Nov. 23 at 11:00 AM ET/PT.





Show: Good Eats


Episode: Romancing the Bird (A Good Eats Thanksgiving)























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


1/2 tablespoon allspice berries


1/2 tablespoon candied ginger


1 gallon 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 all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.


Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.





A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.





Remove bird from brine and rinse inside and out with cold water. Discard brine.





Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.





Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving