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    You are in: Home / Cookbooks / Thanksgiving: The Bird
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    Thanksgiving: The Bird

    [Cover photo by Bergy.] Includes recipes for brines and rubs. If (like me), instead of turkey, your desire for Thanksgiving runs to goose, look for a recipe in Duck or you're gonna to get goosed! (unfortunately, I can't sell my relatives on this, so nowadays I eat turkey or I'd be eating alone.) Other cookbooks in the Thanksgiving cookbooks series include The Stuffing and the Gravy , The Side Dishes , The Cranberries , The Dessert , The Beverages and The Leftovers .
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    Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey.

    Recipe #46262

    15 Reviews |  By Bergy

    With Thanksgiving, Christmas etc sneaking up on us I thought it may be helpful for new cooks to have an easy step by step recipe for roasting a Turkey. This is a straight forward basic recipe. Add to the preparation time the time to make the stuffing and gravy. Happy cooking

    Recipe #12077

    2 Reviews |  By Keolani

    Trust me. It really works! This method, developed by a local chef, results in a juicy delicious bird in 2 hours (well, 2-3 depending on the size of the bird) I'm posting this because my mom and sisters have done this for years but this is my first time hosting Thanksgiving (yikes) and I don't want to loose the recipe before I use it.

    Recipe #104571

    This is the way I have cooked my turkey for the last 40 years and my Mother and Aunt before me. It turns out just wonderful.

    Recipe #4807

    This procedure results in a turkey that is extrememly moist and so tender that it isn't really suitable for formal carving. The method is so easy, however, that you'll find yourself serving turkey all year round, not just during holidays.

    Recipe #112968

    When I eat roast turkey, I want a basic recipe, no special herbs or brines. Slow roasted straight up, browned to perfection. Just the way Grandma used to do it when I was a little girl. I begin the stuffing preparation the night before. Don't let the long instructions scare you off, I explained each step for beginner cooks.

    Recipe #145103

    This recipe I adapted from a magazine Taste of Home's Light & Tasty. The aroma is great and the oil and juice under the skin keep it nice and moist. The chopped veggies add great flavor to the gravy.

    Recipe #22235

    7 Reviews |  By lazyme

    Very moist turkey from Bon Appetit Every-Night Cooking. The turkey roasts on a bed of caramelized onions that mixes with the turkey drippings to make a delicious gravy. It can also be made with a whole chicken.

    Recipe #180027

    This recipe came from a couple of my fellow Watkins associates, Cheryl and Thad Overturf.

    Recipe #103257

    Thanksgiving Day instructions posted for Wei...

    Recipe #104824

    I wanted to try something different fot Thanksgiving this year and this recipe was a winner! The turkey breast was moist and the flavor was incredible and it make a really good gravy! Oh my. My 7lb. turkey breast was done in 2 hours and 15 minutes. I got this recipe from

    Recipe #104965

    2 Reviews |  By mocooks

    From a KC Star newspaper article, originally a MS recipe

    Recipe #89844

    I use bacon to cover my turkey while cooking to form a seal on the bird and keep it moist inside. The bacon drippings soak into the stuffing as it cooks giving it a fabulous flavor! BUT...the true trick is to cook the bird breast side down...yes you heard right...BREAST SIDE DOWN! Who made up the silly rule that the breast should be up anyways? I "accidently" cooked it this way 3 years ago and it was the juiciest turkey we had ever had, because the breast cooked in the juices all day it didn't dry out at all! Try it...I guarantee you'll love it!

    Recipe #104707

    This is based on a recipe from Pampered Chef that used just the Turkey Breast. I tailored it for our Thanksgiving whole turkey and the result was a beautiful, delicious, and moist bird that my mother-in-law raved about. The apples inside really keep it moist and add flavor. I've inherited the responsibility for making the turkey every year now!

    Recipe #104889

    54 Reviews |  By Fauve

    I first tried this recipe for Thanksgiving this year, and may I assure you, the name is more than fitting! Tender, juicy, fragrant and, yes, perfect! I don't think I've ever smelled a more heavenly smell from my kitchen. I'm sure I'll be making this turkey recipe for my family's big holidays from now on.

    Recipe #104958

    9 Reviews |  By Cynna

    This recipe was simply too wonderful not to share.A warning, this is a looong and drawn out recipe and it does take some time. It is certainly worth the effort and I'm sure your family will praise you for this feast.

    Recipe #105642

    From the National Turkey Federation. This is also a low-carb recipe.

    Recipe #13996

    We make two turkeys at Thanksgiving every year -- one smoked and one done this way. It makes the best gravy I have ever had! I never stuff my turkey so I can't vouch for how the stuffing tastes after roasting this way. It's a keeper at our house!! Cooking time depends on teh size of your turkey. Remember to thoroughly cook poultry -- use a meat thermometer!

    Recipe #105738

    The secret for my buttery tasting moist turkey, is the injector! Yes the large "syringe looking" injector usually used for injecting cajun spices into meats. The result is a very moist turkey, every time! Cook times are based on the size turkey you have. I usually cook a 12 to 15 pounder. I've based cook times on 12 to 15 pound turkey.

    Recipe #102731

    A passed along recipe - that never fails to produce a crispy skin turkey with very moist insides!

    Recipe #132145

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