The Only 'Recipe' You'll Need This Thanksgiving (2024)

FAQs

Should I use salted or unsalted butter for my turkey? ›

Room temperature butter—you can use unsalted or salted butter. Just bear in mind how you're preparing your turkey. If you brined it with plenty of salt, consider using unsalted butter. I like to dry brine my turkey, so I use unsalted butter and add just a pinch of kosher salt to the butter.

Thanksgiving-type celebrations were common at the turn of the 19th century with many opting to put a turkey on the table instead of slaughtering a useful animal like a hen or cow that was producing other needed products, according to Britannica. Turkeys at the time, and still today, were raised to be meat birds.

Place turkey, breast side up, on flat rack in shallow roasting pan (2 to 2½ inches deep). Evenly spread ¼ cup butter mixture between skin and breast meat of turkey, being careful not to tear skin. Season cavity of turkey with remaining 1 teaspoon salt and 1 teaspoon pepper.

Why isn't the butter sticking to the turkey? The bird may be condensating or your butter may be too cold and firm. Make sure the turkey comes to room temperature for an hour and pat it with paper towels to remove moisture before you butter it.

The real reason we don't eat turkey eggs is economic: 1) turkeys don't lay every day, and, 2) they eat way more than chickens. Due to this, turkey eggs would cost something like $10/dozen. If you know someone that raises turkeys, definitely try out eggs. They are very delicious!

The centerpiece of contemporary Thanksgiving in the United States is Thanksgiving dinner (informally called turkey dinner), a large meal generally centered on a large roasted turkey.

The Auburn, also known as the Light Brown, is a breed of domestic turkey. A heritage turkey, the Auburn is one of the rarest varieties currently in existence. It has been referenced by name in written records since the 18th century, and is named after the light reddish-brown color of its plumage.

The Saturday before Thanksgiving should be a shopping and cleaning day. Shop for the food items you'll need for the meal.

How many dishes should I serve with the turkey? For 4 people, choose 1-2 appetizers and 3 sides. For 8 people, choose 1-3 appetizers and 3 sides. For 16 people, choose 2-3 appetizers and 3 or more sides.

Is turkey better 325 or 350? ›

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).

You can use salted butter instead of unsalted butter if that's all you've got — especially if you're making something simple like cookies where the chemistry of adding salt in a specific amount and at a certain time won't have a meaningful impact on the outcome (as it would with yeasted bread).

If you're baking and swapping in salted butter, the excess water from salted butter may make more of an impact. This is because extra water can have an effect on how gluten reacts and forms within dough. Consider slightly lessening any additional water the recipe may call for.

And they always use unsalted butter, a practice adhered to so strictly that it's rare to find a recipe that calls for the salted variety. Whenever a unicorn salted butter recipe does emerge—usually some kind of cookie, and often chocolate chip—it causes some combination of shock, outrage, and annoyance.

There's nothing worse than bland turkey on Thanksgiving.

It seems obvious, but whether you go the route of fancy compound butters and fresh herbs and citrus and spices—which are all lovely ways to make your turkey, well, yours—the only molecules small enough to actually penetrate the meat of the bird is salt.