Let's Talk Turkey! 3 Ways to Cook the Perfect Bird

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Thanksgiving is the cherished opportunity to gather with the people we love and share the traditional autumn feast. It's also every cook's shining moment to prepare a memorable meal made from recipes that we remember fondly from our parents’ and grandparents' kitchens. 

I love the old tried-and-true dishes I've inherited from the family recipe box, but every now and then, I like to explore new ways to prepare food for the big feast. As much as I enjoy roasting the bird in the oven, there are other unique ways to cook the meat — braised, grilled, smoked, upside-down, covered with a cheesecloth, fried or as a turkey roulade.

You can't go wrong with any of these methods if you follow the correct cooking times. Done right, they all produce a tender, juicy turkey.

While I picked my favorite recipes from online sources, the stuffing, the other star of the show, comes from my own mix-and-match recipes. The right flavor mixture in stuffing, chosen to complement the way the meat has been cooked, is the key to a successful feast.

Here are some of my favorite ways to prepare a Thanksgiving turkey and stuffing recipes that pair well with the bird.

*The following cooking methods for turkeys require a bird that has been completely thawed, rinsed and patted dry with the neck and giblets removed from the cavity. For extra moist meat, dry-brine the bird using roughly 1/4 cup of kosher salt rubbed onto the skin and then let it sit in the refrigerator for 24 hours. Be sure to wipe off all the salt before cooking your turkey.


Grilled Turkey

A grilled turkey is one of the easiest ways to prep your bird for the big feast. You'll need a 12-pound turkey as well as a large roasting pan, chicken broth and seasonings. After searing the bird on the grill, the remaining cooking time in a covered roasting pan is roughly 3 to 4 hours. It needs to rest for 15 minutes before serving.

 
Vegetarian Cauliflower Rice Stuffing

This light, vegetable stuffing is a perfect, healthy side dish for any grilled meat. It's also an excellent choice for those who prefer gluten-free or keto-friendly foods.

Serves 4-6

1 tablespoon olive oil

1 small onion, diced

1 cup celery, diced

1 cup carrots, diced

3 cups cauliflower rice

3 cups mushrooms, chopped

1-2 cloves garlic minced

1 teaspoon dried sage

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon fresh parsley, chopped

1/4 cup vegetable broth

Heat oil in a large skillet over medium heat. Sauté onion, celery, and carrot until tender, about 8 minutes. Add cauliflower rice, mushrooms, and garlic. Mix well and cook another 7-8 minutes more. Add all seasonings, then stir in the broth. Heat until all the liquid is absorbed and then serve.

 
Fried Turkey

A deep-fried turkey produces the crispiest skin and juiciest meat you'll ever have. It also cooks in half the time of a roasted bird, plus frees up our oven for all the side dishes. However, deep-frying can be tricky and should always be done outdoors in a safe area away from any structures. You'll need a 12-15 pound turkey and plenty of oil to cover the bird in the fryer. The turkey will take 3 1/2 minutes per pound to cook or until a thermometer inserted in the thigh reaches 165 degrees. For complete instructions, check out this informative turkey frying method here.


Macadamia Nut, Orange and Honey Stuffing 

The sweet, tangy crunchiness of this stuffing pairs well with the tender meat of a fried turkey, adding a unique spin on the traditional bread, chestnut and cranberry stuffing usually served with a bird.
 
Serves 6-8

2 tablespoons butter

1 large onion, finely diced

1 1/2 cups fresh breadcrumbs

3/4 cup macadamia nuts, chopped

Juice of 1 orange plus the rind, grated

2 tablespoons honey

2 eggs

1 teaspoon dried rosemary

1 teaspoon dried sage

1/2 teaspoon dried thyme

Salt and pepper to taste

Preheat oven to 350. Melt butter in a pan and sauté onions until transparent (about 4-5 minutes). Pour onions into a large bowl and add the remaining ingredients. Mix well then place in a greased casserole dish. Bake for 30-40 minutes or until golden brown.


Smoked Turkey

If you enjoy the smoky flavors of a juicy turkey leg from the local Renaissance festival, then you'll love this recipe from Bobby Flay. It requires a 15-17 lb. turkey, plus some oil, seasonings, honey and apple cider vinegar. Cook time in the smoker is 3 1/2 to 4 1/2 hours, depending on the size of the bird.


Sausage, Apple, Cranberry and Pecan Stuffing

This sausage and apple stuffing is the perfect complement to the smokey flavors of a turkey that has been cooking in a smoker for several hours. Nothing says Thanksgiving better than the mix of savory and sweet stuffing combined with a smoked bird.

Serves 8-10

5 1/2 cups white bread, cubed

1 pound pork sausage

1 onion

2-3 stalks celery, diced

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 large apple, diced

3/4 cup dried cranberries

1/2 cup pecans, chopped

1/3 cup fresh chopped parsley

4 tablespoons melted butter

1 cup chicken or turkey stock

Preheat oven to 350. Place cubed bread in a single layer on a baking sheet and toast in the oven for 5-7 minutes. Pour into a large bowl and set aside. Cook sausage and onion together in a skillet, breaking up the lumps. Cook for 6-8. minutes until browned. Stir in the celery, sage, rosemary, and thyme. Cook for 2 more minutes. Pour this into the bowl with the bread. Add apple, cranberry, pecans, and parsley. Drizzle butter and stock over all and stir until well blended. Pour into a greased casserole dish, cover with foil, and bake for 30-40 minutes.

Delight your Thanksgiving guests with any of these delicious recipes and they'll be eagerly anticipating an invite to your next holiday feast.

 
How do you typically cook your turkey for Thanksgiving? Let us know in the comments below.