Dinner – Page 6 – Family Feast

You’ll find 13 reliable roast turkey recipes that make a moist, flavorful centerpiece with simple steps you can follow. Start with classic herb-roasted or brined-and-butter-rubbed birds, or try spatchcocking for faster, even cooking. There are glazes, spice rubs, and a porchetta-style roll for special occasions, plus tips on brining, basting, and temperature checks so your turkey won’t dry out—pick one and learn the key steps next. Classic Herb-Roasted Turkey With Lemon and Garlic A bright, aromatic herb-roasted turkey with lemon and garlic — crispy skin, juicy meat, and a fragrant citrus-herb punch. Ingredients: 1 (10–12 lb) whole turkey, neck and giblets removed 4 tbsp unsalted butter, softened 2 tbsp olive oil 2 tsp kosher salt 1 tsp freshly ground black pepper 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme leaves, chopped 1 tbsp fresh sage, chopped 1 lemon, halved 1 head garlic, halved crosswise 1 onion, quartered 2 carrots, cut into large pieces 2 celery stalks, cut into large pieces 1 cup low-sodium chicken or turkey broth 1/2 cup dry white wine (optional) Kitchen twine for trussing (optional) How to Make: Preheat oven to 325°F (165°C). Pat the turkey very dry inside and out with paper towels. In a small bowl, mix the softened butter, olive oil, salt, pepper, rosemary, thyme, and sage. Gently loosen the skin over the turkey breast with your fingers and spread about half the herb butter directly under the skin over the breast meat. Rub the remaining herb butter all over the outside of the turkey. Stuff the cavity with the halved lemon, halved garlic head, and quartered onion. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the carrots and celery in a large roasting pan and set a rack on top; put the turkey on the rack breast-side up. Pour the broth (and wine, if using) into the bottom of the pan to keep the pan juices from burning. Roast the turkey uncovered, basting occasionally with pan juices, about 13–15 minutes per pound, until a meat thermometer in the thickest part of the thigh reads 165°F (74°C). If the skin browns too quickly, tent the turkey loosely with foil. Remove the turkey from the oven and let it rest, tented, for 20–30 minutes before carving to lock in juices. Carve and serve with the pan juices or make gravy from the drippings. Enjoy the fragrant, juicy turkey — perfect for a festive table and big smiles all around! Brined and Butter-Rubbed Thanksgiving Turkey Crisp-skinned, ultra-moist turkey thanks to a savory brine and a herby butter rub. Ingredients: 1 (12–14 lb) whole turkey, neck and giblets removed 1 cup kosher salt 3/4 cup brown sugar 1 gallon (16 cups) cold water, plus extra ice as needed 1/2 cup whole black peppercorns 6 bay leaves 6 cloves garlic, smashed 1 large onion, quartered 4 sprigs fresh rosemary 6 sprigs fresh thyme 6 sprigs fresh sage Zest of 2 lemons and 2 oranges 1 cup (2 sticks) unsalted butter, softened 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage 1 tablespoon grated lemon zest (from 1 lemon) 1 tablespoon grated orange zest (from 1 orange) 2 teaspoons kosher salt (for butter rub) 1 teaspoon freshly ground black pepper (for butter rub) 2 tablespoons olive oil 2 carrots, roughly chopped (for roasting pan) 2 celery stalks, roughly chopped (for roasting pan) 1 large onion, quartered (for roasting pan) 1 cup low-sodium chicken or turkey stock (for basting/roasting) How to Make: In a large pot or container, dissolve kosher salt and brown sugar in 1 gallon cold water; add peppercorns, bay leaves, smashed garlic, quartered onion, rosemary, thyme, sage, and citrus zest. Stir and chill until very cold. Submerge the turkey breast-side down in the brine; weigh it down if needed. Refrigerate or keep on ice for 12–16 hours. Remove turkey from brine, discard brine, and pat turkey very dry inside and out with paper towels. Let stand uncovered in refrigerator for 4 hours or at room temperature for 1 hour to dry the skin (this helps crisping). Preheat oven to 325°F (163°C). Arrange carrots, celery, and onion in the bottom of a roasting pan and drizzle with 1 tablespoon olive oil. In a bowl, combine softened butter, chopped rosemary, thyme, sage, lemon and orange zest, 2 teaspoons salt, and 1 teaspoon pepper. Mix until smooth. Gently loosen the skin over the turkey breast and rub about two-thirds of the herbed butter directly onto the meat under the skin; spread the remaining butter over the skin and legs. Tuck wing tips under and tie legs together with kitchen twine. Place the turkey breast-side up on a rack set over the prepared roasting pan. Brush the skin lightly with remaining olive oil. Roast the turkey uncovered, basting with pan juices and 1 cup stock every 45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). For a 12–14 lb bird expect about 3 to 3 1/2 hours; start checking temperature about 2 1/2 hours in. If skin is browning too quickly, tent the turkey loosely with foil. Remove foil for the last 20–30 minutes to re-crisp the skin if needed. When done, transfer turkey to a cutting board, tent loosely with foil, and rest 20–30 minutes before carving. Use pan drippings to make gravy if desired. Enjoy slicing into a juicy, golden bird that’s full of herb and citrus flavor — happy Thanksgiving! Citrus and Thyme Spatchcocked Turkey Bright, zesty, and herb-scented — this spatchcocked turkey roasts fast and stays juicy. Ingredients: 1 whole turkey (10–12 lb), backbone removed and flattened (spatchcocked) 3 tbsp olive oil 4 tbsp unsalted butter, softened Zest and juice of 2 oranges Zest and juice of 2 lemons 4 cloves garlic, minced 2 tbsp fresh thyme leaves (or 2 tsp dried thyme) 1 tbsp fresh rosemary, finely chopped (optional) 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika (optional, for color) 1 large onion, quartered 2 carrots, cut into large pieces 2 celery stalks, cut into large pieces 1 cup low-sodium chicken or turkey stock (or water) Extra orange and lemon slices for stuffing under the skin and in the cavity How to Make: Preheat your oven to 425°F (220°C). Pat the spatchcocked turkey very dry with paper towels. In a small bowl, combine olive oil, softened butter, orange zest and juice, lemon zest and juice, minced garlic, thyme, rosemary (if using), salt, pepper, and smoked paprika. Mix into a spreadable paste. Gently loosen the skin over the breasts and thighs with your fingers and spread about half the citrus-herb butter under the skin. Rub the remaining butter all over the outside of the turkey. Tuck a few orange and lemon slices under the skin where possible and place a couple more inside the cavity. Scatter the onion, carrots, and celery in a large roasting pan to form a bed. Pour the stock into the pan. Set the turkey, breast-side up, on the vegetable bed and press it flat so it lays evenly. Roast in the preheated oven for 1 to 1¼ hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden brown. If the breast browns too quickly, tent loosely with foil for the last 15–20 minutes. Remove the turkey from the oven and transfer to a cutting board. Let it rest 15–20 minutes before carving. Meanwhile, skim any fat from the pan juices and spoon them over the carved meat or use them to make a quick gravy. Carve, serve with citrus slices and extra thyme, and enjoy the bright, savory flavors. This citrus-and-thyme spatchcocked turkey is bright, juicy, and guaranteed to disappear fast — happy feasting! Maple-Bourbon Glazed Turkey Sweet, smoky, and glossy — this Maple-Bourbon Glazed Turkey brings cozy comfort with a boozy, caramelized finish. Ingredients: 1 whole turkey (10–12 lb), thawed and patted dry 1 tsp kosher salt (for cavity) 1/2 tsp black pepper (for cavity) 4 tbsp unsalted butter, softened 2 tsp kosher salt (for skin/basting) 1 tsp freshly ground black pepper (for skin/basting) 1 medium onion, quartered 1 orange, quartered 4 sprigs fresh rosemary 4 sprigs fresh thyme 4 cloves garlic, smashed 1 cup pure maple syrup 1/2 cup bourbon 1/4 cup Dijon mustard 2 tbsp apple cider vinegar 2 tbsp soy sauce 2 tbsp brown sugar 1/2 tsp crushed red pepper flakes (optional) 1 cup low-sodium chicken or turkey stock (for pan and occasional basting) How to Make: Preheat oven to 325°F (165°C). Position rack low enough for the turkey to fit. Season the cavity with 1 tsp kosher salt and 1/2 tsp pepper, then stuff with onion, orange, rosemary, thyme, and garlic. Rub the outside of the turkey with the softened butter; sprinkle the skin with 2 tsp kosher salt and 1 tsp pepper. Tie the legs together and tuck the wing tips under the bird. Place turkey breast-side up on a roasting rack in a shallow pan. Tent the turkey loosely with foil and roast for about 2 hours (rough estimate: 13–15 minutes per pound), adding 1 cup stock to the pan to keep drippings from burning. Meanwhile, make the glaze: in a small saucepan combine maple syrup, bourbon, Dijon mustard, apple cider vinegar, soy sauce, brown sugar, and red pepper flakes. Bring to a simmer over medium heat and cook 6–8 minutes until slightly thickened. Remove from heat and set aside. After the initial 2 hours, remove the foil. Brush a few tablespoons of glaze over the turkey and continue roasting. Every 20–25 minutes, brush more glaze over the breast and exposed parts, and spoon pan juices back over the turkey to keep it moist. Roast until the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer and juices run clear (usually total time about 3–3½ hours for a 10–12 lb bird). During the last 10–15 minutes, you can broil briefly (watch closely) to caramelize the glaze for a glossy finish. Transfer turkey to a cutting board, tent loosely with foil, and rest 20–30 minutes before carving. Meanwhile, pour pan drippings into a saucepan, skim fat, and simmer with any remaining glaze and a splash of stock to make a quick gravy if desired. Carve and serve slices with extra glaze or gravy on the side. Enjoy the sticky, boozy-sweet goodness — this turkey disappears fast, so save yourself a big slice! Garlic and Herb Compound Butter Roast Turkey Garlic-and-herb compound butter makes this roast turkey irresistibly savory, juicy, and aromatic. Ingredients: 1 whole turkey (10–14 lbs), thawed and giblets removed 1 cup (2 sticks) unsalted butter, softened 6 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, leaves removed and chopped 2 tablespoons fresh parsley, chopped 1 tablespoon lemon zest 1 teaspoon kosher salt (plus extra to season turkey) 1 teaspoon freshly ground black pepper (plus extra to season turkey) 1 medium lemon, halved 1 small onion, quartered 2–3 sprigs fresh rosemary and 2–3 sprigs fresh thyme (for cavity) 1 cup low-sodium chicken or turkey broth (optional, for the roasting pan) Olive oil or melted butter for brushing Kitchen twine (for trussing) How to Make: Preheat your oven to 325°F (165°C). In a bowl, mix softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, 1 tsp salt, and 1 tsp pepper until smooth. Pat the turkey dry with paper towels and loosen the skin over the breasts with your fingers, being careful not to tear it. Spread about two-thirds of the compound butter under the skin over the breasts and thighs; rub the remaining butter over the outside of the turkey. Season the cavity and outside lightly with additional salt and pepper. Stuff the cavity with lemon halves, quartered onion, and the extra rosemary and thyme sprigs. Tuck wing tips under the bird and tie the legs together with kitchen twine. Place the turkey on a rack in a roasting pan; pour 1 cup broth into the pan if desired to keep drippings from burning. Brush the turkey lightly with olive oil or melted butter and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (about 13–15 minutes per pound). Every 45 minutes, baste the turkey lightly with pan juices; if the skin is browning too fast, tent with foil. When done, remove the turkey from the oven and tent loosely with foil; let rest 20–30 minutes before carving so juices redistribute. Serve slices with the pan juices or gravy and enjoy the garlicky, herb-packed flavor—your guests will be coming back for seconds! Browned Butter and Sage Turkey Browned Butter and Sage Turkey — golden, nutty, and fragrant with autumn herbs. Ingredients: 1 (12–14 lb) whole turkey, thawed and giblets removed 1 cup (2 sticks) unsalted butter 12–15 fresh sage leaves 1 large onion, quartered 1 lemon, halved 6 garlic cloves, smashed 2 cups low-sodium chicken or turkey broth 2 teaspoons kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper 2 teaspoons dried or fresh thyme (or a small handful fresh sprigs) 2 tablespoons olive oil Optional: 1–2 carrots and 2 celery stalks, roughly chopped (for the roasting pan) How to Make: Preheat the oven to 325°F (165°C). Pat the turkey dry inside and out with paper towels. Season the cavity with 1 teaspoon salt and 1/2 teaspoon pepper, then stuff with onion, lemon, and half the garlic. Tie the legs with kitchen twine and tuck the wing tips under the bird. In a small saucepan, melt the butter over medium heat. Cook, stirring, until it turns golden brown and smells nutty, about 4–6 minutes. Remove from heat and add the sage leaves to crisp for 30 seconds, then stir in the thyme. Let the browned butter cool slightly, then brush or spoon about two-thirds of it over the turkey, getting under the skin where possible and coating the outside. Reserve the remaining browned butter. Rub the turkey all over with olive oil and season generously with the remaining salt and pepper. Place chopped carrots and celery (if using) in the roasting pan, add the remaining garlic cloves, and pour the broth into the pan. Set the turkey on a rack over the vegetables. Roast the turkey, basting every 45 minutes with pan juices and the reserved browned butter as needed. Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 3 to 3 1/2 hours for a 12–14 lb bird. If the skin browns too quickly, tent the turkey loosely with foil to prevent burning. When done, transfer the turkey to a cutting board and let it rest for 20–30 minutes before carving to keep it juicy. Spoon some pan juices over the carved turkey and serve with extra browned butter drizzled on top. Enjoy a plateful of rich, buttery, sage-scented turkey that’s bound to disappear fast! Orange and Rosemary Roast Turkey Bright, fragrant roast turkey with a citrusy rosemary kick — perfect for gatherings. Ingredients: 1 (12–14 lb) whole turkey, thawed and giblets removed 2 large oranges, halved (plus 1 orange for zest and juice) 1 small bunch fresh rosemary, stems separated (about 6–8 sprigs) 8 cloves garlic, smashed 1 large onion, quartered 4 tbsp olive oil 4 tbsp unsalted butter, softened 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp dried thyme (or 1 tbsp fresh thyme leaves) 1 cup low-sodium chicken or turkey broth 1 tbsp honey (optional, for glazing) Kitchen twine for trussing How to Make: Preheat oven to 325°F (160°C). Pat the turkey dry inside and out with paper towels. Rub the outside with olive oil, then season all over with salt, pepper, and thyme. Mix softened butter with orange zest, minced rosemary leaves (reserve a few sprigs), and a little black pepper; rub this under the skin over the breast. Stuff the cavity with orange halves, smashed garlic, quartered onion, and remaining rosemary sprigs. Tie the legs together with kitchen twine and tuck the wing tips under. Place the turkey breast-side up on a rack in a roasting pan; pour the broth into the pan. Roast until internal temperature reaches 165°F (74°C) in the thickest part of the thigh — about 3 to 3½ hours for a 12–14 lb bird — basting every 45 minutes with pan juices. If using honey, brush a thin glaze over the skin during the last 20 minutes to encourage a glossy, golden finish. Remove the turkey from the oven and tent loosely with foil; let rest 20–30 minutes before carving. Carve and serve slices with pan juices and extra rosemary for garnish — your kitchen will smell irresistible. Slow-Roasted Low-and-Slow Turkey Slow-Roasted Low-and-Slow Turkey — melt-in-your-mouth turkey with crispy skin and tender, juicy meat. Ingredients: 12–14 lb whole turkey, thawed and giblets removed 4 tbsp unsalted butter, softened 2 tbsp olive oil 2 tsp kosher salt 1 tsp freshly ground black pepper 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary) 1 tbsp fresh sage, chopped (or 1 tsp dried sage) 1 lemon, halved 1 medium onion, quartered 4 garlic cloves, smashed 1 cup low-sodium chicken or turkey broth 1/2 cup white wine (optional) Kitchen twine for trussing (optional) How to Make: Preheat oven to 275°F (135°C). Pat the turkey dry with paper towels, inside and out. Gently loosen the skin over the breast with your fingers to create a pocket. Mix the softened butter, olive oil, salt, pepper, thyme, rosemary, and sage into a paste. Rub half the herb butter under the breast skin and spread the rest all over the outside of the turkey. Stuff the cavity with lemon halves, onion quarters, and smashed garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack in a roasting pan; pour broth and wine (if using) into the pan. Roast low and slow at 275°F for about 30-35 minutes per pound, basting once or twice with pan juices after the first hour. Check doneness with an instant-read thermometer: 165°F (74°C) in the thickest part of the thigh. If you want crisper, browner skin, increase oven to 425°F (220°C) for the last 20–30 minutes, watching closely. Remove turkey from oven and tent loosely with foil; let rest 30–45 minutes before carving to keep it juicy. Serve up slices of this slow-roasted beauty and enjoy the compliments — it’s worth the patience! Mustard and Herb Crusted Turkey Mustard and Herb Crusted Turkey — bright, savory, and perfectly golden. Ingredients: 1 whole turkey (10–12 lb), thawed and patted dry 1/2 cup Dijon mustard 1/4 cup whole-grain mustard (optional for texture) 1/2 cup unsalted butter, softened 3 tablespoons olive oil 3 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme leaves, chopped 2 tablespoons fresh parsley, chopped Zest of 1 lemon 1 tablespoon lemon juice 1 1/2 teaspoons kosher salt (plus more for seasoning cavity) 1 teaspoon freshly ground black pepper 1 teaspoon smoked paprika (optional) 1 large onion, quartered 1 lemon, halved 3–4 sprigs fresh rosemary and thyme for the cavity 1 cup low-sodium chicken or turkey stock (for the roasting pan) How to Make: Preheat oven to 325°F (165°C). Position the rack in the lower third of the oven. Season the turkey cavity with a pinch of salt and pepper, then stuff with quartered onion, halved lemon, and herb sprigs. Tuck the wing tips under and tie the legs together with kitchen twine for even cooking. In a bowl, mix Dijon and whole-grain mustards, softened butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, pepper, and smoked paprika until smooth. Loosen the skin over the breast gently with your fingers and spread some of the mustard-herb mixture directly onto the meat under the skin. Rub the remaining mustard-herb mixture all over the outside of the turkey, coating evenly. Place the turkey breast-side up on a rack in a roasting pan; pour 1 cup of stock into the bottom of the pan. Roast for about 13–15 minutes per pound, basting occasionally with pan juices; if the crust browns too quickly, tent loosely with foil. Start checking internal temperature about 30 minutes before the end time; the turkey is done when the thickest part of the thigh reaches 165°F (74°C). Remove turkey from oven and let rest loosely tented with foil for 20–30 minutes before carving to keep it juicy. Enjoy carving this herby, mustard-crusted beauty — juicy slices and a crispy, flavorful crust await! Porchetta-Style Rolled Turkey Breast Crispy, herb-stuffed porchetta-style rolled turkey breast — all the porchetta flavor with turkey’s lean, juicy meat. Ingredients: 1 boneless turkey breast (about 3–4 lb), butterflied and pounded to an even thickness 2 tbsp olive oil 1 tbsp kosher salt 2 tsp freshly ground black pepper 1 tbsp fennel seeds, lightly crushed 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh sage, finely chopped 2 tsp fresh thyme leaves, chopped 4 garlic cloves, minced Zest of 1 lemon 1/4 cup chopped flat-leaf parsley 2 tbsp Dijon mustard (optional, for a sticky layer) Kitchen twine for tying 1 cup low-sodium chicken or turkey stock (for roasting pan) 1–2 tbsp butter, cut into small pieces (optional, for basting) How to Make: Preheat oven to 375°F (190°C). Lay the butterflied turkey breast flat, skin-side down. Pound gently so thickness is even. In a bowl, mix olive oil, salt, pepper, crushed fennel, rosemary, sage, thyme, minced garlic, lemon zest, parsley, and Dijon if using. Spread the herb mixture evenly over the turkey, leaving a small border at the edges. Roll the turkey tightly from one long side into a log and tie at 1–2 inch intervals with kitchen twine to secure. Season the outside lightly with a bit more salt and pepper and rub with a little olive oil. Place the roll seam-side down on a rack in a roasting pan; pour stock into the pan (not over the roll). Roast for about 1 to 1¼ hours, or until an instant-read thermometer in the center reads 160°F (71°C). If the skin browns too fast, tent loosely with foil. Optional: in the last 15 minutes, dot the top with butter to promote browning and flavor. Remove from oven and let rest, covered loosely, for 15 minutes. This lets juices redistribute and carry you to turkey nirvana. Slice into 1/2-inch rounds and serve with pan juices spooned over or gravy on the side. Enjoy slices of herby, crisp-edged porchetta-style turkey — perfect for a showstopping centerpiece or hearty sandwiches! Cajun-Spiced Roasted Turkey A zesty Cajun-spiced roast turkey that’s crispy on the outside, juicy inside, and full of bold Southern flavor. Ingredients: 1 whole turkey (10–12 lb), thawed and giblets removed 3 tbsp olive oil 3 tbsp unsalted butter, softened 2 tbsp Cajun seasoning (store-bought or homemade) 1 tbsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp dried thyme 1 tsp dried oregano 1/2 tsp cayenne pepper (adjust to taste) 1 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 1 lemon, halved 1 onion, quartered 4 garlic cloves, smashed 3–4 sprigs fresh thyme or rosemary (optional) 1 cup low-sodium chicken or turkey broth (for the roasting pan) How to Make: Preheat oven to 325°F (165°C). Pat the turkey dry inside and out with paper towels. In a small bowl, mix olive oil, softened butter, Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, oregano, cayenne, salt, and pepper into a paste. Loosen the turkey skin over the breast gently with your fingers and rub about half the spice paste directly onto the breast meat. Rub the remaining paste all over the outside of the turkey. Stuff the cavity with lemon halves, quartered onion, smashed garlic, and fresh herb sprigs if using. Truss the legs with kitchen twine and tuck the wing tips under the body to promote even cooking. Place the turkey on a rack in a roasting pan and pour 1 cup of broth into the bottom of the pan. Roast the turkey uncovered for about 13–15 minutes per pound, basting loosely with pan juices every 30–45 minutes; tent with foil if the skin gets too dark. Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 2¼–3 hours for a 10–12 lb bird. Remove the turkey from the oven and let it rest, loosely tented with foil, for 20–30 minutes before carving to lock in juices. Carve the turkey and serve with pan juices or your favorite gravy. Enjoy the spicy, smoky kick — dig in and savor every juicy bite! Honey-Soy Glazed Asian-Inspired Turkey Sweet-savory honey-soy turkey with a hint of ginger — easy, juicy, and perfect for weeknight feasts. Ingredients: 1 whole turkey breast (about 4–5 lb), skin on 1/4 cup honey 1/4 cup low-sodium soy sauce 2 tbsp rice vinegar (or apple cider vinegar) 2 tbsp sesame oil 1 tbsp fresh ginger, grated 3 garlic cloves, minced 1 tsp Sriracha or other chili sauce (optional, for heat) 2 tbsp brown sugar 2 tbsp water 2 green onions, sliced (for garnish) 1 tbsp toasted sesame seeds (for garnish) Salt and black pepper, to taste 1–2 tbsp olive oil (for rubbing) How to Make: Preheat the oven to 375°F (190°C). Pat the turkey breast dry and rub with olive oil, salt, and pepper. In a bowl, whisk honey, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, Sriracha (if using), and water until smooth. Place the turkey breast on a roasting rack in a baking dish or sheet pan. Brush about half of the honey-soy glaze all over the turkey, reserving the rest for basting and finishing. Roast the turkey for about 60–75 minutes, or until an instant-read thermometer reads 160°F (71°C) in the thickest part of the breast. Every 15–20 minutes, brush the turkey with more glaze to build a sticky, caramelized coating. If the skin is browning too quickly, loosely tent with foil for the last 15 minutes. When the internal temperature hits 160°F, remove the turkey from the oven and let it rest 10–15 minutes; it will carry over to 165°F and stay juicy. Slice, drizzle with the remaining warm glaze, and sprinkle with sliced green onions and toasted sesame seeds. Serve up slices of this glossy, Asian-inspired turkey and watch everyone go back for seconds! Beer-Can (Standing) Deeply Aromatic Roast Turkey Crisp-skinned, fall-off-the-bone turkey with a savory beer-steam twist. Ingredients: 1 whole turkey (10–14 pounds), neck and giblets removed, patted dry 1 can of beer (12 oz) — use a lager or pale ale 3 tablespoons olive oil or melted butter 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) 1 tablespoon fresh sage, chopped (or 1 teaspoon dried) 1 large onion, quartered 1 head garlic, halved horizontally 2 carrots, halved 2 celery stalks, halved Zest of 1 lemon 2 tablespoons unsalted butter, softened (optional, for under-skin) Kitchen twine and a beer-can or stout-compatible roast stand (beer-can chicken-style roaster or a heatproof can holder) How to Make: Preheat oven to 325°F (165°C). Pat the turkey dry inside and out with paper towels. Mix olive oil (or melted butter), salt, pepper, rosemary, thyme, sage, and lemon zest. If using, loosen the skin over the breast gently with your fingers and smear softened butter under the skin for extra juiciness. Rub the herb mixture all over the turkey, including under the skin and inside the cavity. Stuff the cavity with onion, garlic, carrots, and celery for added flavor and aroma. Open the beer can and pour out (or drink) about 1/3 so it won’t overflow; poke a few holes in the top if needed. Place the beer can in the holder or a stable roasting stand and carefully impale the turkey breast-side up onto the can so it stands upright. Transfer the standing turkey to a rimmed baking sheet or roasting pan to catch drips. Roast in the preheated oven about 12–15 minutes per pound, or until the thickest part of the thigh reaches 165°F (74°C). If the skin browns too quickly, tent loosely with foil. When done, carefully remove the turkey from the oven and let it rest standing or laid on its side for 20–30 minutes to let juices redistribute. Remove the beer can and roast holder, carve, and transfer to a platter. Serve slices with your favorite sides and enjoy the deeply aromatic, juicy turkey — cheers to a festive centerpiece! Conclusion You’ve got plenty of solid options, so pick one that fits your time and taste, and remember that “measure twice, cut once” applies in the kitchen. Brine or butter-rub for moist meat, don’t crowd the pan, and use a probe thermometer to hit 165°F in the thickest part. Rest the turkey 20–30 minutes before carving. Slice against the grain, serve warm, and save drippings for gravy. Simple steps, reliable results.