Thanksgiving Day is not Thanksgiving without turkey. These Turkey recipe or
Thanksgiving recipes gives you a no fail way of cooking Thanksgiving turkey or any day turkey.
 Grilled Turkey
(8-10 servings)
INGREDIENTS
- 1 (12-pound) whole turkey
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons kosher or coarse-grain sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
- 1 large onion, quartered
- 2 (14-ounce) cans low-sodium chicken broth
- Additional chicken broth
- 2 tablespoons all-purpose flour
- Garnishes: fresh rosemary sprigs, apple slices, nuts
DIRECTIONS
Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours.
Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.
Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.
Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired.
 BBQ Turkey
(12 Servings)
INGREDIENTS
- 2 cups butter, divided
- 1 (15 pound) whole turkey, neck and giblets removed
- 1/4 cup chicken soup base
- 3 sweet onions, peeled and cut into wedges
- 5 apples, cored and cut into wedges
- 2 tablespoons minced garlic, or to taste
- 1 (750 milliliter) bottle dry white wine
DIRECTIONS
- Preheat a gas grill for low heat.
- Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
- Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
- Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.
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