11 ways to put a spin on this year’s Thanksgiving turkey
Whether you’re new to Thanksgiving prep or are a seasoned chef, cooking a delicious turkey is of utmost importance. Here are 11 standout ways to cook this year’s bird.
We all know some version of the story of Plymouth, the pilgrims, and the Native Americans, but many people don’t realize that Thanksgiving also has roots in bountiful harvests as well as Mayan and Aztec traditions of sacrificing turkeys. Since 300 BCE, autumnal merriment has included the gathering of loved ones around a turkey-centric meal.
Today, the celebration has a much warmer and softer sentiment: practicing gratitude while in the presence of loved ones. It has become the breath of fresh—or rather, warm and savory—air that allows us all to settle into a calm, loving feast before the spendier December holidays. So, for novice and seasoned cooks alike, properly cooking the turkey is a task not to be taken lightly. You will need a fresh turkey, a large roasting pan, a good knife (pro tip: try an electric carving knife), seasonings of preference, a reliable meat thermometer, and plenty of butter (summon your inner Paula Deen!).
So, without further ado, here are 11 ways to make the turkey all the gobble at your Thanksgiving feast.
Traditional
Sometimes, tried-and-true is the way to go. There is something comforting about heating up the oven only to pull out a crispy bird, allowing the aroma to fill the room. If this is your preferred method, maybe mix it up a bit and try a hot-sauce-infused turkey, a star-anise blend, or even a mayonnaise mix to get that skin extra crisp.
Roasting with a bag
Tired of dry turkey? Yearning for effortlessly juicy and tender turkey? Roasting turkey in a bag is one go-to trick for a flawless feast with minimal effort. You can get an oven roasting bag—not to be confused with a brining bag—at most grocery stores.
Basic how-to: Start by coating the inside of the bag with flour to prevent sticking. Next, season the turkey to your liking before placing it inside the bag. Using the tie that came with the bag, seal and vent the bag before placing it in the roasting pan, carefully adjusting it so the bag does not touch the walls of the oven, since plastic can melt! Cook the turkey in the bag, according to weight, until the final 15 minutes. At this point, remove the bag, pour the drippings out for gravy, and allow the turkey to roast, uncovered, for the remaining time.
Online recipes: Try this straightforward recipe, or this one that includes steps for a stuffing.
Difficulty: Beginner
Brining
Brining is a sophisticated yet classic approach to achieve a tender, flavorful turkey that involves a little extra planning and a little extra fridge space (or a cooler!). Soaking a turkey in brine allows the meat to absorb the salt and aromatic liquid, actually altering the molecular structure. This results in a tender bite, even in the traditionally drier parts of the bird. You will need a thawed turkey, a large bowl, and 12-72 hours before it is time to cook. Note: This is a great way to prepare wild turkey, which can otherwise be tougher and gamier when cooked using other methods.
Basic how-to: While there is both wet and dry brining, wet brining is straightforward and foolproof. For each gallon of water necessary to submerge the turkey, add one cup of salt, along with sugar and seasonings for extra flavor. Allow the turkey to sit in the brine within the fridge for 12-72 hours, depending on the size of the bird.
Online recipes: The Pioneer Woman offers easy-to-follow steps, while All Recipes offers more depth for the brine.
Difficulty: Beginner to intermediate
Rub
This is arguably the most straightforward and traditional way to roast a turkey. It involves picking out the right herbs, loading up on butter and/or mayonnaise, and letting the oven crisp the skin.
Basic how-to: Start by salting and peppering the bird. Next, mix herbs into butter to create your very own compound butter. Stuff the bird with apples, celery, lemons, and fresh herbs, and then place it in a roasting pan atop sliced carrots and more celery. Tie the legs of the bird with twine before adding some pads of butter underneath the skin. Finally, rub the bird with a generous layer of compound butter before putting it into the oven. Yes: butter, butter, butter. This works great on a Butterball turkey.
Online recipes: Try a classic version or this twist for extra crispy skin.
Difficulty: Beginner
Daring
These three approaches are for those with a little more kitchen savvy who want to take the turkey to the next level. They do require different cookware and cook times, so be prepared to plan this out in advance.
Deep Frying
Although roasting turkey is a healthier approach, you could deep fry just about anything and wind up with a delicious result. That is why more and more people are taking to frying their Thanksgiving turkeys. This can be done in a special turkey fryer that operates with electricity or in a large pot on top of the stove. Either works, but one can be done outside and is therefore objectively less messy.
Basic how-to: After seasoning the thawed turkey with salt, pepper, and any other spice you prefer, heat a high-smoke-point oil, such as peanut or avocado, to 375℉. Make sure the bird is completely dry to avoid any splatter—oil and water do not react well when mixed together. Drop the bird in and cook it for 3-4 minutes per pound, or until the internal temperature reaches 180℉.
Online recipes: Follow a basic how-to or one that includes an injectable marinade.
Difficulty: Intermediate
Smoking
Just because it’s legal doesn’t mean we’re talking about that kind of smoking. Nope. This approach rivals that turkey leg you devoured at the Renaissance Faire last spring and does require a larger chunk of time. It is so worth it, though (if you have a smoker on hand, that is).
Basic how-to: Start with either a dry brine or a rub to season the bird. It is important not to skip this step. Next, prep the smoker with the desired wood—such as native mesquite or traditional applewood—and set the heat to reach 225-250℉. The turkey can be cooked directly on the smoker or in a roasting pan, depending on the desire to keep the drippings. This method takes 30-40 minutes per pound to reach the desired internal temperature.
Online recipes: Try this home cook’s guide or this one from Butterball.
Difficulty: Beginner to intermediate
Grilling
Something about charcoal grills just makes meat taste better, and that goes for turkey, too. While this method runs the risk of running on the dry side, a brine beforehand ensures moisture retention, allowing for full flavor and juicy texture at the same time.
Basic how-to: Be sure to brine the bird for at least 12-24 hours to retain moisture levels. Next, butterfly the bird for a more even cook. Light your chimney of charcoal, infusing the lit coal with your favorite wood chips to add a smoky flavor. Now get ready to grill for the next 3-4 hours, a welcome task in Arizona’s typically ideal November weather.
Online recipes: This recipe details how to properly cut the bird while this recipe hails from a renowned chef.
Difficulty: Intermediate to Advanced
For the brave
Although this section highlights but one idea, it takes a very brave person to tackle the turdunken. This is meat on meat on meat—and anything but traditional.
Turducken
Of myth and lore, you, too, can try your hand at the legendary turducken. Tur-who? Turducken. That is a turkey, stuffed with a duck, stuffed with chicken, and cooked to perfection. Since duck is so fatty, combining these three birds creates a one-of-a-kind flavor profile that is anything but dry. Honor its origin by seasoning with Cajun spices.
Basic how-to: Start by deboning the three birds, or buy a pre-packaged version if you can find it. Next, you will brown sausage and stuffing mix to add between the different layers of birds before seasoning each layer liberally and ultimately folding the three birds and layers all together. All recipes vary in how to cook. Some suggest cooking each layer to a certain point while others encourage roasting all together. Regardless of the recipe, the result is one unforgettable meat experience.
Online recipes: Try the one from the New York Times, this version, or even this one.
Difficulty: Advanced
Leftovers
While many people love leftover turkey and cranberry sammies the weekend following the feast, others prefer a different flavor profile altogether. Here are creative ways to use that leftover turkey.
Mole with turkey
Making a rich mole sauce (pronounced mole-ay) is an excellent way to change the feel of leftover turkey. Pour generously over shredded meat and add a tortilla or some beans and rice for a satisfying post-Thanksgiving meal reimagined.
Enchiladas
Enchiladas are surprisingly easy to make. You just buy tortillas and some enchilada sauce, follow a basic chicken enchilada recipe, and swap out the chicken for shredded leftover turkey. Even non-turkey lovers will love this one.
Traditional soup
If you are the host, you will likely be left with the carcass. Don’t be so quick to toss it. Sauté mirapoix—carrots, onions, and celery—in a large pot, add the carcass, and fill with water to fully submerge the carcass. Boil on low for a few hours for delicious homemade stock before removing the bones. Next, add in some of that leftover turkey meat, diced potatoes, a can of diced tomatoes (or dice your own, I just take the lazy way after Thanksgiving cooking), sliced mushrooms, leafy greens such as kale, collards, or chard, juice from a whole lemon, and any herbs and spices your heart desires. Cook until the potatoes are done, and you have a delicious pot of soup to eat, and then freeze it for a lazy winter meal.
Shepherd’s pie spin
You may have heard of Shepherd’s pie, which includes either ground beef or lamb, carrots and peas, and mashed potatoes. This is a traditional use-what-you-have meal that hails from Ireland and is truly meant to help use up leftovers. Since most Thanksgiving meals include mashed potatoes and green beans, it is easy to put a delicious spin on shepherd’s pie by using turkey for the meat, mixing cheese into the leftover mashed potatoes, and mixing carrots and/or peas into the green beans.
We did it last year to make an easy meal for the remaining out-of-town guests, and other than incorrectly gauging how long it would take for the mashed potatoes to heat up, it was a hit!
Cheers
Hosting Thanksgiving is an absolute honor. It is a chance to be a safe space for friends and family to gather, a chance to further cooking skills, and a chance to curate the ultimate menu. If you are new to the game or simply want to lighten the load, consider asking your guests to bring a side dish for a potluck-style dinner. Asking guests to bring the pie, the rolls, or a simple salad can take enough off the host’s plate—no pun intended—to actually have time to visit and enjoy those in attendance. If cooking the whole meal excites you, no worries, you’ll eventually regain your sanity once the day has passed.
No matter where you go, what you cook, or how you choose to celebrate, may your holiday season be filled with warmth, love, and gratitude. Happy Thanksgiving!
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