Here's some favorite turkey recipes of ours.

Turkey Recipe Ingredients:
  • 9 to 13-lb Turkey*
  • ½ cup butter, melted
  • Old-Fashioned Dressing,
  • ½ cup butter
  • 3 cups finely chopped celery
  • ¾ cup finely chopped parsley
  • 1 cup finely chopped onion
  • 1 tbls. salt
  • 1 tbls. poultry seasoning
  • 1 ts. paprika
  • ½ ts. pepper
  • 1 egg, slightly beaten
  • 12 cups fine white-bread crumbs

Preheat oven to 325°F. Remove giblets from turkey and set aside to use as gravy. Wash and dry turkey inside out. Make old-fashioned dressing by melting 1/2 cup butter in skillet over low heat. Add celery and onion and sauté until golden, about 5 minutes. Toss lightly with rest of dressing ingredients in large bowl just until well mixed. Spoon dressing into neck cavity. Bring skin of neck over back: fasten with poultry pin. Spoon dressing into body cavity. Do not pack. Bake any leftover dressing in covered casserole. Insert about 5 poultry pins at regular intervals to draw body opening together. With long piece of twine, lace cavity closed, boot lace fashion; tie with knot. Bend wing tips under body or fasten wings to body with poultry pins. With twine, tie ends of legs together. Brush turkey all over with some of melted butter. Insert thermometer in inside of thigh at thickest part. Turn, breast side down on rack in shallow roasting pan. Roast uncovered for 2 hours. Turn breast side up. Saturate cheesecloth square with rest of melted butter and place over turkey breast. (Or brush turkey with rest of butter; cover breast loosely with square of foil.) Roast 2 to 2-1/2 hours longer. As cheesecloth dries out you can moisten with pan drippings. (Or brush turkey with drippings.) Turkey is done when meat thermometer registers 185 to 190°F; leg joint should move freely when twisted, and fleshy part of drumstick should feel soft. Place turkey on heated platter; remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes. Meanwhile you can make Giblet Gravy. Makes about 15 or 16 servings and about 12 cups dressing.

*If frozen, let thaw, still in wrapper, in refrigerator 2 to 3 days.

Smoked Turkey Recipe :
  • 1 Turkey (14 - 16 pounds)
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 1/2 tsp. pepper
  • 3 cups mesquite or hickory wood chips soaked in water for an hour.
Clean turkey and lay out to dry. Mix the lemon juice and olive oi, than add the spices. Prepare grill by arranging 75 hot coals in a circle. Put tin foil pan in the middle of the coals, and add a cup of water. Put turkey in the pan, breast up. Brush the turkey with marinade, than place heat thermometer into breast (don't hit the bone). Put two cups of the presoaked wood chips into hot coals and close grill. Open the grill vents 1/4 to 1/2 way to let it smoke and let it go for an hour. Brush turkey with marinade, and add more wood chips). Let it smoke for another hour to hour and a half. Turkey temperature should be 175 degrees. You can add more coals to apply more heat. Make sure you check the thighs (should see clear fluides). If not, flip turkey upside down and grill for another 10 minutes. Let turkey stand for 20 minutes before carving and serving.