Turkey Isn’t Just for Thanksgiving – Great New Recipes

Roast turkey in a pan

Tired of the same old turkey dinner? Here’s your chance to try something new – on Thanksgiving, or any other day of the year. These tried-and-true turkey recipes are not only amazingly delicious, but surprisingly simple. Watch this slideshow for some twists on tradition guaranteed to bring out the best in your bird.

  • Citrus Herb Roasted Turkey

    1

    Prep Time:  20 minutes     Cook Time:  3-4 hours     Makes:  14 servings

    This delicious new way to prepare turkey will make you wonder why you’d never thought of it before!  Guests will be impressed by how moist your turkey tastes, leaving them begging you for the secret.

    Ingredients:

    • 1 whole turkey, approximately 16-20 Lbs.
    • 1 tablespoon flour
    • 2 celery ribs, chopped
    • 1 large onion, chopped
    • 2 tablespoons salted butter
    • 2-3 tablespoons Italian seasoning
    • 2 teaspoons salt 
    • 2 oranges, sliced into quarters
    • 2 lemons, sliced into quarters
    • 3 sprigs of rosemary
    • 8 sage leaves
    • Pepper

    Prep:

    1. PREHEAT oven to 350°F.
    2. PLACE flour in Reynolds® Oven Bag and shake to coat; place the bag in a roasting pan. Add raw celery and onion to bag and; set aside.
    3. COMBINE butter, Italian seasoning, and salt in small bowl; brush onto skin.
    4. PLACE sliced orange, lemon, rosemary, and sage in cavity of bird.
    5. PLACE turkey in bag on top of celery and onion. CLOSE oven bag with nylon tie (included in package); cut six 1/2-inch slits in top of bag. Tuck ends of oven bag in pan.

    Cook:

    1. BAKE for 3 to 3 1/2 hours, or follow cook times on the turkey package. To confirm turkey is fully cooked, poke a meat thermometer through the oven bag and into the thickest part of the thigh (not touching bone). Thermometer should read 175°F.
    2. REMOVE from oven. Let turkey rest in oven bag for 15 minutes.
    3. CAREFULLY cut the oven bag open and remove the turkey using 2 carving forks, and place onto platter.
    4. SLICE and serve.

    REYNOLDS KITCHENS TIP:  Using an oven bag will trap in moisture and natural juices, and seals in the herbal citrus flavors. Not only is turkey tender every time, the bag itself cuts back on overall cooking time, as there’s no need to continuously baste—and clean up is easy!

  • Lemon Herb Roasted Turkey

    2

    Rosemary and thyme pair perfectly with tangy citrus flavors in this juicy and tender roasted chicken.

    Prep: 25 minutes

    Roast: 3 hours to 3 hours 45 minutes at 325°F

    Stand: 20 minutes

    Ingredients:

    • ¼ cup butter, softened
    • 2 tablespoons chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme
    • 1 teaspoon finely shredded lemon peel
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 12- to 14-pound fresh or frozen turkey (thawed, if frozen)

    Instructions:

    PREP:

    1. PREHEAT oven to 325°F. Line a roasting pan that is at least 2 inches deep with 18-inch wide Reynolds Wrap® Heavy Duty Aluminum Foil*. Place a roasting rack in the pan.
    2. COMBINE butter, rosemary, thyme, lemon peel, salt, and pepper in a bowl; set aside.
    3. REMOVE neck and giblets from turkey; rinse turkey and pat dry. Place turkey on the rack in the prepared roasting pan. Tuck drumstick ends under band of skin across the tail if available. If there is no band of skin, tie drumsticks securely to the tail. Twist wing tips under back. Rub butter mixture over turkey on all sides, rubbing some under the skin. Insert an oven-going thermometer into the center of an inside thigh muscle. The thermometer should not touch bone.
    4. MAKE a foil tent by placing a sheet of heavy duty aluminum foil over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan.

    COOK:

    1. ROAST turkey for 1½ hours. Remove foil; cut band of skin or string between drumsticks so thighs will cook evenly. Continue roasting 1½ to 2¼ hours or until the thermometer registers 175°F.
    2. REMOVE turkey from oven and re-cover it with a clean sheet of foil and let stand 20 minutes to let juices settle for easier slicing.

    *It's easy to make a wide sheet of foil if you don't have the 18-inch-wide foil. Tear off two sheets of aluminum foil to the desired length. Lay both sheets on counter, one sheet on top of the other. Make four to five ½-inch folds down the length of one side of the foil. Open loose ends to make one wide sheet. Use as you would 18-inch-wide foil.

    REYNOLDS KITCHENS TIP:

    Turn your holiday turkey into a moist and flavorful favorite at the dinner table. While roasting, a turkey tented with heavy-duty foil will keep its flavor and won’t burn or dry out. Make sure to leave your turkey under the tent while resting to keep in the heat and seal in the juices.  Plus, you can wrap leftovers in foil for quick and easy reheating the next day!

    Number of Servings: 14

    Nutrition Facts (per serving) : 537 cal., 23 g total fat (8 g sat. fat), 301 mg chol., 388 mg sodium, 0 g carb., 0 g fiber, 0 g sugar, 7

  • Roast Turkey Breast Stuffed with Apples

    3

    Prep: 15 minutes

    Roast: 1 hour 15 minutes to 1 hour 30 minutes at 400°F

    Stand: 10 minutes

    Ingredients:

    • 1 boneless turkey breast (2½ to 3 pounds)
    • ½ teaspoon salt, divided
    • ½ teaspoon black pepper, divided
    • ¾ cup dried apples, snipped
    • ¾ cup thinly sliced onions
    • 1 tablespoon finely shredded lemon peel
    • 1 tablespoon snipped fresh sage
    • 1 teaspoon snipped fresh thyme
    • Fresh sage leaves
    • 1 tablespoon olive oil

    PREP:

    1. PREHEAT oven to 400°F. Set aside a Reynolds® Bakeware Roaster Pan.
    2. CUT a slit horizontally through the thickest part of the breast to, but not through, the other side. Open up like a book and sprinkle turkey evenly with ¼ teaspoon salt and ¼ teaspoon pepper.
    3. COMBINE dried apples, onions, lemon peel, snipped sage, and thyme in a medium bowl. Spoon stuffing into the turkey. Fold shut. Tie in several places with heavy 100% cotton kitchen string or secure with metal skewers. Insert a few whole sage leaves under the skin. Rub oil over skin; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.

    COOK:

    1. ROAST, uncovered in roaster pan, 1¼ to 1½ hours or until an oven-safe meat thermometer registers 165°F. Remove turkey.
    2. COVER with aluminum foil; let stand 10 minutes before carving.

    REYNOLDS KITCHENS TIP:

    Add an extra bit of flavor to your next holiday meal! Bake this tender, juicy Roast Turkey Breast Stuffed with Apples in a bakeware pan for a quick and delicious dinner and even faster cleanup.

    Number of Servings: 8

    Nutrition Facts (per serving) : 252 cal., 11 g total fat (3 g sat. fat), 91 mg chol., 214 mg sodium, 5 g carb., 1 g fiber, 4 g sugar, 31 g pro.

    Daily Values: 2% vit. A, 6% vit. C, 3% calcium, 10% iron

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