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Recipes for Busy Moms Recipes for Busy Moms

*~ Turkey ~*

Posted by on Oct. 21, 2010 at 8:22 PM
  • 17 Replies


        Herb-Roasted Turkey

 Herb-Roasted Turkey Recipe

  • 12-14 Servings
  • Prep: 10 min. Bake: 4 hours


  • 1 turkey (14 pounds)
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 18 sprigs fresh thyme, divided
  • 4 medium onions, sliced
  • 4 celery ribs, sliced
  • 2 medium carrots, sliced
  • 3 bay leaves
  • 1 tablespoon peppercorns
  • 1/2 cup butter, melted
  • 1 teaspoon minced fresh sage or 1/2 teaspoon rubbed sage
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon minced chives


  • Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs.
  • Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting every 20 minutes.
  • Cover and let stand for 20 minutes before carving. Discard bay leaves and peppercorns; thicken pan drippings for gravy if desired. Yield: 12-14 servings.
by on Oct. 21, 2010 at 8:22 PM
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Replies (1-10):
by on Oct. 22, 2010 at 8:36 AM


by Silver Member on Oct. 22, 2010 at 4:05 PM

 Wow! That looks really yummy.

by on Oct. 22, 2010 at 5:25 PM

 I agree!  I wish Thanksgiving was at my house this year.  I do definitely try this one.

Quoting carolina_gal:

 Wow! That looks really yummy.


by on Oct. 22, 2010 at 5:30 PM

Yummmm, Thank you I will try this, for our Thanksgiving Dinner this year. :) 

by on Oct. 23, 2010 at 10:45 AM

This looks great. I can almost smell it cooking. Lol. Thanks for sharring

by on Oct. 25, 2010 at 2:38 PM

I make this every year my family loves I also use chicken broth it falls off the bone.

by on Nov. 8, 2010 at 7:17 PM

Roast Turkey with Brown Sugar and Mustard Glaze


Serves 10

  • 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
  • Coarse salt and ground pepper
  • 4 cups  Pecan Cornbread Dressing* recipe follows*
  • 2 tablespoons butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/4 cup spicy brown mustard


  1. Preheat oven to 350 degrees with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with dressing; fold skin over, and secure with skewers or trussing needles, if necessary. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with salt and pepper.
  2. Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour, and then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees, 1 to 2 hours more.
  3. Remove foil; increase heat to 400 degrees. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more times, until thermometer registers 165 degrees, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).
  4. Transfer turkey to a platter; reserve pan with drippings for gravy (opposite). Cover turkey loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.

Pecan Cornbread Dressing


     Serves 10

  • 1 1/2 cups coarsely chopped pecans
  • 4 tablespoons butter, plus more for baking dish
  • 1 large onion, finely chopped
  • 3 celery stalks, finely chopped
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe  Buttermilk Cornbread *recipe to follow*
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, beaten
  • 2 cups reduced-sodium chicken broth, heated


  1. Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
  2. To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
  3. If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.

Buttermilk Cornbread

Buttermilk Cornbread

Serves 10

  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 3 large eggs
  • 2 1/2 cups low-fat buttermilk


  1. Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
  2. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
  3. Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

by on Nov. 8, 2010 at 7:21 PM


Stuffed Turkey Breast


  Serves 6

  • 1 cup chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 teaspoon grated lemon zest
  • Coarse salt and ground pepper
  • 1 (about 1 3/4 pounds) boneless, skinless turkey breast
  • 4 slices (4 ounces) bacon
  • 1 pound white potatoes, well scrubbed and cut into 1-inch chunks
  • 4 (about 8 ounces) carrots, peeled, halved lengthwise, and cut into 1-inch pieces


  1. In a small bowl, combine parsley, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice breast almost in half horizontally, leaving it attached on one side. Open like a book; season inside and out with salt and pepper. Stuff turkey (below) with herb mixture; cover with bacon slices, tucking ends under the turkey.
  2. Combine potatoes, carrots, and 1/2 cup water in a microwave-safe dish. Place turkey on top. Cover, and cook on high 15 minutes.
  3. Stir vegetable mixture; return dish to microwave. Cook, uncovered, until turkey is 160 degrees.on an instant-read thermometer (juices should run clear when meat is pierced with a knife) and vegetables are tender, 5 to 10 minutes more. Let turkey rest 5 minutes before slicing crosswise and serving with vegetables.

by on Nov. 8, 2010 at 8:23 PM

Maple Roast Turkey with Riesling Gravy

     Maple Roast Turkey with Riesling Gravy

     After the first 30 minutes of roasting, if no butter has accumulated in the roasting pan, melt four tablespoons unsalted butter and add three tablespoons turkey stock; baste with this mixture.

 Serves 8

  • 1 fourteen-pound fresh turkey, neck and giblets removed and reserved for stock
  • Salt and freshly ground black pepper
  • Cornbread Sourdough Stuffing *recipe to follow*
  • 6 tablespoons unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/4 cup pure maple syrup
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup Riesling wine
  • 2 cups homemade turkey stock, or low-sodium canned chicken broth, skimmed of fat
  • 2/3 cup seedless red and green grapes, each cut in half


  1. Heat oven to 425 degrees.with rack in lowest third of oven. Wash turkey inside and out with cold running water, and pat dry with paper towels. Tuck wing tips under body. Generously season neck, body cavities, and underside with salt and pepper.
  2. Loosely fill the neck cavity with the stuffing. Using wooden skewers or toothpicks, secure the flap. Holding the turkey upright, loosely fill the body cavity with stuffing. Pull the legs together, and tie them with kitchen twine. Heap on additional stuffing so that it is bulging out of the cavity. Generously sprinkle salt and pepper over the bird, and set it on a rack in a roasting pan.
  3. Cut a double layer of cheesecloth to fit over the entire turkey. Melt 4 tablespoons butter. Place cheesecloth in the butter, completely soaking cloth. Drape cheesecloth over the bird.
  4. Place turkey in the oven, and roast 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees. and loosely cover bird with a large piece of aluminum foil; roast 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 180 the leg and 170 the breast, about 3 hours.
  5. During the last half hour of roasting, place grated ginger in a small, double layer of cheesecloth; squeeze juice into a small saucepan. Add maple syrup and 1 tablespoon butter. Heat the mixture until the butter has melted and is bubbling. Remove the maple-syrup glaze from heat.
  6. Remove foil tent and cheesecloth from bird, and discard. Brush glaze over bird several times during last half hour. Remove turkey from the oven, and transfer to a carving board. Let rest 30 minutes before carving.
  7. In a small bowl, combine the remaining 1 tablespoon butter with flour, and mix together until smooth; set aside. Pour pan drippings into a fat separator or glass measuring cup, and let stand 10 minutes. If using a fat separator, carefully return juices to pan; discard fat. If using a measuring cup, use a spoon to skim fat from top, and return juices to pan.
  8. Place the roasting pan on top of the stove over medium-high heat. Pour wine into the pan, and, using a wooden spoon, stir up any brown bits on bottom. Cook liquid until reduced by half, about 6 minutes. Add turkey stock, and cook until reduced again by half, about 7 minutes.
  9. Pass the gravy through a cheesecloth-lined sieve, and pour into a small saucepan. Whisk in the reserved butter-flour mixture until the butter has melted. Reduce heat to medium-low, and let gravy simmer until slightly thickened, about 8 minutes. Add red and green grapes to the gravy; serve gravy with turkey.

Cornbread Sourdough Stuffing

Stuffs one 14-poundurkey

  • 6 tablespoons unsalted butter
  • 1 medium onion, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 2 carrots, peeled, cut into 1/4-inch dice
  • 1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice
  • Cornbread, cut into 1/2-inch cubes
  • 1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes
  • 3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram
  • 1 cup pitted prunes, cut into 1/2-inch dice
  • 5 dried pears, cut into 1/2-inch dice
  • Salt and freshly ground black pepper
  • 1/2 cup  homemade turkey stock, or low-sodium canned chicken broth, skimmed of fat


  1. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat.
  2. In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper.
  3. Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.


Makes 1 eight-inch square loaf

  • 1 tablespoon unsalted butter
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 2 large eggs


  1. Heat oven to 425 degrees.with rack in center. Butter an 8-inch-square baking pan, and set aside.
  2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.
by on Nov. 8, 2010 at 8:40 PM

Roasted Brined Turkey

     Roasted Brined Turkey

  Trussing the turkey ensures even cooking; lining the cavity with cheesecloth before adding the stuffing means easy removal later (simply transfer the stuffing to a baking pan, and return it to the oven to finish cooking while the turkey rests). To check for doneness, insert a meat thermometer in several different places; don't disregard the resting time, which allows the juices to redistribute.

Serves 8 to 10

  • 1 fresh whole turkey (18 to 20 pounds), brined
  •  turkey brine
  •  Porcini, Chestnut, and Sausage Stuffing *recipe to follow*
  • 1 stick (8 tablespoons) unsalted butter, melted
  • Coarse salt and freshly ground pepper, to taste


  1. Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast side up, on a rack set in a roasting pan. Let stand at room temperature for up to 1 hour.
  2. Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
  3. Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
  4. Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, and then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand for 30 minutes before carving.

Porcini, Chestnut, and Sausage Stuffing

     Porcini, Chestnut, and Sausage Stuffing

     If you forget to leave the bread on the counter overnight to dry, toast it in an oven heated to 200 degrees for 30 minutes. This recipe makes a generous amount of stuffing. If the entire batch doesn't fit (loosely packed) inside the turkey, bake the leftovers in a separate dish.

Makes about 9 cups

  • 1 cup dried porcini mushrooms
  • 1 1/2 cups boiling water
  • 1/2 pound slab bacon, finely chopped
  • 1 small onion, finely chopped (1 cup)
  • 1 leek, white and pale-green parts only, rinsed well and finely chopped
  • 3 celery stalks, finely chopped (1 1/2 cups)
  • 1 garlic clove, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound sweet Italian sausages, casings removed
  • Liver from turkey, coarsely chopped
  • 5 cups cubed, crustless white bread, dried overnight
  • 2 cups coarsely chopped peeled chestnuts
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups  giblet stock or chicken stock
  • Coarse salt and freshly ground pepper, to taste


  1. Combine porcini with boiling water, and let soak for about 30 minutes.
  2. Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 minutes. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 minutes.
  3. Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 minutes. Transfer mixture to plate with bacon.
  4. Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 minutes. Add liver, and cook until browned, about 2 minutes. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using.)
  5. Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper, and toss. Let stand for 10 minutes, allowing bread to soak up liquid.

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