17 Yummy best turkey for thanksgiving recipe to try this year

Hunting for the perfect turkey this Thanksgiving? You’ve come to the right place. Whether you crave crispy skin, juicy meat, or bold flavors, our roundup of 17 best recipes has something mouthwatering for every table.

Classic Roast Turkey

The secret to a perfect Thanksgiving turkey isn't complicated—it's all about a simple butter baste and a hot oven. Trust me, this classic roast turkey will be the star of your table with golden, crispy skin and juicy meat every time.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 180 minutes

Ingredients

For the Turkey

1 whole turkey (12-14 lbs), thawed
1 cup unsalted butter, softened
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
4 cloves garlic, minced
1 tablespoon salt
1 teaspoon black pepper
1 lemon, halved
1 onion, quartered
4 sprigs fresh rosemary
4 sprigs fresh thyme

For Basting

1/2 cup unsalted butter, melted
1/2 cup chicken broth

Instructions

Preheat your oven to 425°F. Place a rack in the lower third of the oven.
Remove the turkey from its packaging, take out the giblets and neck, and pat the turkey dry with paper towels inside and out.
In a small bowl, mix the softened butter with chopped rosemary, thyme, sage, garlic, salt, and pepper until well combined.

Starting at the neck, carefully loosen the skin from the breast and thighs using your fingers, then spread the herb butter evenly under the skin.
Rub any remaining butter all over the outside of the turkey.
Stuff the cavity with lemon halves, onion quarters, and the rosemary and thyme sprigs.

Tie the turkey 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.
Roast at 425°F for 45 minutes to start browning the skin.

Reduce the oven temperature to 350°F. In a small saucepan, melt the 1/2 cup butter and mix with chicken broth for basting.
Baste the turkey every 30 minutes with the butter-broth mixture. Tip: Tent the turkey loosely with foil if the skin is browning too quickly.
Roast until the thickest part of the thigh reaches 165°F on an instant-read thermometer, about 1 hour 45 minutes to 2 hours more (total 2.5-3 hours).

Remove the turkey from the oven, tent with foil, and let it rest for 20-30 minutes before carving.
Tip: Resting is crucial—it redistributes the juices so the meat stays moist.

Once rested, you'll get beautifully juicy meat and crackling crisp skin. Serve it with a simple pan gravy made from the drippings, or pile slices onto soft rolls for the best leftover sandwiches.

Smoked Turkey

Here’s the secret to the best smoked turkey you’ll ever make—low and slow over hickory for deep, smoky flavor and impossibly crispy skin. Perfect for holidays or any backyard gathering, this whole turkey will steal the show.

Serving: 12 | Prep Time: 30 minutes minutes | Cooking Time: 5 hours minutes

Ingredients

For the Brine

1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
2 tablespoons black peppercorns
4 cloves garlic, smashed
2 bay leaves

For the Turkey

1 whole turkey (12-14 pounds), thawed
1/4 cup olive oil
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
Hickory wood chips, soaked in water for 30 minutes

Instructions

Brine the turkey: Combine water, salt, brown sugar, peppercorns, garlic, and bay leaves in a large pot. Heat and stir until salt and sugar dissolve. Cool completely. Submerge turkey in brine, cover, and refrigerate for 12-24 hours.

Remove turkey from brine, rinse inside and out with cold water, and pat dry with paper towels. Let sit at room temperature for 30 minutes.
Preheat smoker to 225°F for indirect cooking. Add soaked hickory chips to the smoker box or coals.
Mix olive oil, smoked paprika, garlic powder, onion powder, cayenne, and black pepper in a small bowl. Rub the mixture all over the turkey, including under the skin.

Place turkey breast-side up on the smoker grate. Insert a probe thermometer into the thickest part of the thigh, avoiding bone.
Smoke at 225°F for about 5 hours, or until the internal temperature reaches 165°F in the thigh and 155°F in the breast. Add more soaked wood chips every 45-60 minutes to maintain smoke.
Tip: For crispy skin, increase smoker temperature to 350°F for the last 30 minutes of cooking, watching the internal temp closely.

Tip: Baste the turkey with a butter-herb mixture (2 tbsp melted butter + 1 tsp thyme) every hour to keep it moist. Skip if you prefer extra crispy skin.
Tip: Let the turkey rest uncovered for 20 minutes before carving to redistribute juices. Tent loosely with foil if you want to keep it warm longer.

Finally, the payoff: impossibly juicy meat with a delicate hickory smoke and skin so crispy it shatters. Serve with a tangy cranberry BBQ sauce or pile onto soft rolls for killer smoked turkey sliders.

Deep-Fried Turkey

Kicking off your holiday feast with a showstopper? Deep-fried turkey is the way to go. It’s crispy on the outside, juicy inside, and cooks in about half the time of oven roasting. Let’s fire up the pot!

Serving: 12 | Prep Time: 30 minutes minutes | Cooking Time: 45 minutes minutes

Ingredients

For the Turkey

1 whole turkey (10-12 lbs), thawed and patted dry
3 to 4 gallons peanut oil (enough to fully submerge turkey)

For the Spice Rub

2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp cayenne pepper (optional, for heat)

Instructions

Remove the neck and giblets from the turkey cavity. Rinse the turkey inside and out, then pat extremely dry with paper towels—any moisture can cause dangerous oil splatter.
In a small bowl, combine all rub ingredients. Rub the mixture all over the turkey, including under the skin and inside the cavity. Let it rest at room temperature for 30 minutes while you prepare the oil.
Fill a large propane deep-fryer pot with peanut oil—do not fill past the max fill line. Heat the oil to 350°F over medium-high heat. Use a deep-fry thermometer to monitor temperature.

Carefully lower the turkey into the hot oil using the fryer’s hook or a sturdy basket. Ensure the turkey is fully submerged. Fry for 3–4 minutes per pound (for a 12-lb bird, about 45 minutes). Maintain oil temperature at 325–350°F.
Check for doneness: the internal temperature in the thickest part of the thigh should reach 165°F. Carefully lift the turkey out, let it drain on a rack for 15 minutes before carving.
Let the turkey rest for 15 minutes before carving. This allows juices to redistribute for the moistest meat.

Once you take that first bite of shatteringly crisp skin and tender, juicy meat, you’ll understand the hype. Serve with classic sides like cornbread dressing or collard greens—your guests will be begging for the recipe!

Spatchcock Turkey

Gone are the days of dry, unevenly cooked turkey. Spatchcocking—aka butterflying—is the secret to a bird that roasts flat, cooks faster, and gets that ultra-crispy skin you dream about. Slather it with herbed butter under the skin for maximum flavor, and you’ve got a Thanksgiving-worthy dinner any night of the week.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 75 minutes

Ingredients

For the Turkey

1 whole turkey (12–14 lbs), thawed if frozen
2 tbsp kosher salt
1 tsp black pepper

For the Herb Butter

1/2 cup unsalted butter, softened
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
3 cloves garlic, minced
1 tsp lemon zest

Instructions

Place the turkey breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Reserve for stock if desired.
Flip the turkey over and press firmly on the breastbone with your palms until you hear a crack and the bird lies flat. Tuck the wing tips under the breasts.
In a small bowl, mix the softened butter, rosemary, thyme, garlic, lemon zest, salt, and pepper until well combined.

Gently loosen the skin over the turkey breasts and thighs by sliding your fingers underneath, being careful not to tear the skin. Spread about 3/4 of the herb butter directly onto the meat under the skin.
Rub the remaining butter all over the outside of the turkey. Pat the skin dry with paper towels to ensure crispiness (a dry skin = crispy skin!).
Place the spatchcocked turkey on a wire rack set inside a rimmed baking sheet. Refrigerate uncovered for at least 4 hours or overnight to dry out the skin further.

Preheat the oven to 425°F (if you refrigerated overnight, pull the turkey out 30 minutes before roasting to take the chill off).
Roast the turkey for 50–75 minutes, until the thickest part of the thigh registers 165°F on an instant-read thermometer. (Tip: check temp in the thigh and breast; if the breast hits 160°F and the thigh is still under, cover the breast loosely with foil and continue roasting.)
Let the turkey rest on the rack for 15 minutes before slicing. (Tip: Resting locks in the juices so carving doesn't spill them all over the board.)

Picture this: juicy, tender meat from edge to edge, and a crackling golden skin that shatters with every bite. The herb butter seeps into every nook, making the breast meat just as flavorful as the dark. Serve it with a side of roasted vegetables or a simple arugula salad, and drizzle the pan juices over everything for a no-fuss, impressive meal.

Turkey Brine Recipe

Ready to take your Thanksgiving turkey to the next level? This easy brine recipe guarantees a juicy, flavorful bird every time. Forget dry turkey—this salt-sugar solution with herbs and citrus locks in moisture and adds a subtle, aromatic boost.

Serving: 12 | Prep Time: 15 minutes minutes | Cooking Time: 0 minutes (brining time: 8-24 hours) minutes

Ingredients

For the Brine

1 cup kosher salt
1/2 cup granulated sugar
2 gallons cold water, divided
2 bay leaves
1 tablespoon black peppercorns
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 orange, quartered
1 lemon, quartered

Instructions

In a large pot, combine kosher salt, sugar, and 1 gallon of cold water. Bring to a simmer over medium heat, stirring until salt and sugar dissolve completely. Remove from heat.
Add bay leaves, peppercorns, rosemary, thyme, orange, and lemon to the pot. Let the brine cool to room temperature. Tip: Speed this up by placing the pot in an ice bath.
Pour the cooled brine into a clean 5-gallon bucket or large stockpot. Add the remaining 1 gallon of cold water and stir to combine.

Place your fully thawed turkey (12-14 lbs) into the brine, making sure it's fully submerged. If needed, weigh it down with a plate or heavy bowl. Tip: Brine in a food-safe plastic bag set in a bucket for easier cleanup.
Cover and refrigerate for 8 to 24 hours. Don't brine longer than 24 hours or the meat can become too salty. Tip: Set a timer so you don't forget!
Remove turkey from brine and rinse thoroughly under cool running water. Pat dry inside and out with paper towels. Discard brine. Your turkey is now ready to roast as usual.

Butter-soft and packed with herb-citrus flavor, this turkey will be the star of your table. Try serving it with a simple pan gravy or roasted root vegetables for a complete meal. Your guests will think you spent all day on it—but now you know the secret.

Gluten-Free Roast Turkey

Kicking off your holiday feast with a gluten-free roast turkey doesn't mean sacrificing flavor or juiciness. This recipe uses simple, celiac-safe ingredients and a classic roasted vegetable bed to create a stunning centerpiece.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 180 minutes

Ingredients

For the Turkey

1 whole turkey (12-14 lbs), thawed
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
4 tbsp unsalted butter, melted

For the Vegetable Bed

2 large carrots, peeled and cut into 2-inch chunks
2 celery stalks, cut into 2-inch chunks
1 large onion, cut into wedges
4 cloves garlic, smashed

For the Gravy

2 cups gluten-free chicken broth
2 tbsp cornstarch
2 tbsp water

Instructions

Preheat your oven to 350°F. Remove the turkey from the fridge 30 minutes before roasting to let it come to room temperature.
Pat the turkey dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, thyme, rosemary, and paprika.
Rub the spice mixture all over the turkey, including under the skin where possible.

Brush the melted butter over the entire turkey skin for browning and moisture.
Place the carrot, celery, onion, and smashed garlic in the bottom of a large roasting pan. Set a roasting rack on top. Place the turkey on the rack, breast side up.
Roast for about 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Tip: If the skin is browning too quickly, tent the turkey loosely with foil after 1.5 hours.

Once done, transfer the turkey to a cutting board and let it rest for 20-30 minutes. This locks in the juices.
Meanwhile, make the gravy: Pour the pan drippings into a fat separator or a glass measuring cup. Skim off the fat, leaving about 2 tablespoons in the pan. Place the pan over medium heat (or transfer drippings to a saucepan).
Add the 2 cups chicken broth to the pan and bring to a simmer, scraping up browned bits. In a small bowl, whisk cornstarch and water to make a slurry. Slowly whisk the slurry into the simmering broth.

Cook, stirring constantly, until the gravy thickens, about 2 minutes. Taste and adjust salt and pepper if needed.
Carve the rested turkey and serve with the gravy. Tip: For extra crispy skin, after resting, place the turkey under the broiler for 2-3 minutes right before carving.

Bet you'll love how the simple herb rub creates a crisp, golden skin while the meat stays tender and juicy. Spoon the rich, gluten-free gravy over the turkey and roasted carrots for a classic feel—perfect with mashed potatoes or a fresh green salad.

Keto Turkey with Cauliflower Stuffing

Cooking a whole turkey for a keto holiday doesn’t mean missing out on flavor or comfort. This recipe keeps the turkey juicy with a butter rub and pairs it with a low-carb cauliflower stuffing that’s just as satisfying as the classic version.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 180 minutes

Ingredients

For the Turkey

1 whole turkey (12–14 lbs), thawed
1/2 cup unsalted butter, softened
2 tsp salt
1 tsp black pepper
2 tsp garlic powder
2 tsp dried rosemary
2 tsp dried thyme
1 cup chicken broth (for basting)

For the Cauliflower Stuffing

1 large head cauliflower, cut into florets
3 tbsp olive oil
1 medium onion, diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 cup chicken broth
1/4 cup chopped fresh parsley
1 tsp dried sage
1/2 tsp salt
1/4 tsp black pepper

For the Almond Flour Gravy

2 tbsp butter
2 tbsp almond flour
2 cups turkey drippings (or chicken broth)
1/4 tsp xanthan gum (optional, for thickening)
Salt and pepper to taste

Instructions

Preheat your oven to 325°F. Remove the turkey from the fridge 1 hour before roasting to bring it to room temperature—this helps it cook evenly.

Pat the turkey dry with paper towels. In a small bowl, mix 1/2 cup softened butter, 2 tsp salt, 1 tsp pepper, 2 tsp garlic powder, 2 tsp rosemary, and 2 tsp thyme. Rub this mixture all over the turkey, including under the skin of the breast and over the legs. Tip: Slip your fingers under the skin to spread the butter directly onto the meat for extra flavor.
Place the turkey on a rack in a roasting pan. Pour 1 cup of chicken broth into the bottom of the pan. Roast uncovered for about 3 hours, basting every 30 minutes with pan juices. The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F. If the skin browns too quickly, tent loosely with foil.
While the turkey roasts, make the stuffing. Spread cauliflower florets on a baking sheet and roast at 400°F for 20–25 minutes, until tender and lightly browned. Let cool, then chop into small pieces.

In a large skillet, heat 3 tbsp olive oil over medium heat. Add 1 diced onion and 2 diced celery stalks; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute more.
Add the chopped cauliflower, 1/2 cup chicken broth, 1/4 cup parsley, 1 tsp sage, 1/2 tsp salt, and 1/4 tsp pepper to the skillet. Cook for 3–4 minutes, stirring, until the liquid is mostly absorbed. Keep warm.
After the turkey rests for 20 minutes, make the gravy. Pour the pan drippings into a fat separator or skim off the fat. Melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp almond flour and cook for 1 minute, stirring constantly.

Gradually whisk in 2 cups of drippings (supplement with chicken broth if needed). Bring to a simmer; it will thicken slightly. For a thicker gravy, sprinkle 1/4 tsp xanthan gum while whisking. Season with salt and pepper.
Carve the turkey and serve with the cauliflower stuffing and gravy. Tip: For crispier skin, after roasting, increase oven temperature to 425°F and roast an additional 10–15 minutes (watch closely!).

You’ll love how the buttery turkey skin contrasts with the tender meat, while the savory stuffing has that perfect herby bite. The almond flour gravy ties it all together with a silky, rich texture. Serve it with extra roasted vegetables for a complete keto holiday meal that even non-keto guests will enjoy.

Turkey Roulade

Got a special dinner coming up? This turkey roulade looks super fancy but is actually pretty easy to make. Boneless turkey breast rolled up with spinach and cheese, then roasted until golden and sliced into elegant spirals.

Serving: 6 | Prep Time: 25 minutes minutes | Cooking Time: 50 minutes minutes

Ingredients

For the Roulade

2 lbs boneless, skinless turkey breast butterflied to about 1/2-inch thickness

1 tbsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
5 oz fresh spinach
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)

For Roasting

1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Kitchen twine

Instructions

Preheat your oven to 375°F.
Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, cook 2-3 minutes until softened.
Add spinach to the skillet and cook 2-3 minutes until wilted. Remove from heat and let cool slightly.
Transfer spinach mixture to a bowl. Stir in mozzarella, Parmesan, sun-dried tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using.

Lay the butterflied turkey breast flat on a cutting board. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Spread the spinach-cheese mixture evenly over the turkey, leaving a 1-inch border around the edges.
Roll the turkey tightly from one long side, tucking in the filling as you go. Use kitchen twine to tie the roulade in 4-5 places to secure.

Rub the outside of the roulade with 1 tbsp olive oil and season with extra salt and pepper if desired.
Place the roulade seam-side down on a baking sheet lined with parchment paper.
Roast for 45-50 minutes, or until the internal temperature reaches 165°F. Let rest 10 minutes before slicing. Tip: Use a meat thermometer for accuracy.

Slice the roulade into 1/2-inch thick rounds. Tip: Letting it rest helps the slices hold their shape. Serve warm.

Each slice reveals a beautiful spiral of spinach, cheese, and sun-dried tomatoes. The turkey stays juicy and the crispy exterior adds a nice contrast. Serve with a simple salad or roasted potatoes for a complete meal.

Turkey Crown

When you're craving a classic roast turkey but don't need to feed a crowd, a turkey crown is the way to go. It's just the breast, bone-in, roasted to golden perfection with crispy skin and juicy meat. Perfect for a smaller Thanksgiving or a cozy Sunday dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

For the Turkey

1 (4-5 lb) bone-in turkey crown
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary

For the Aromatics and Pan

1 onion, quartered
2 carrots, cut into 2-inch chunks
2 celery stalks, cut into 2-inch chunks
3 cloves garlic, smashed
1 cup low-sodium chicken broth

Instructions

Preheat your oven to 375°F. Pat the turkey crown dry with paper towels—this helps the skin get crispy.
In a small bowl, mix together 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, and 1 tsp dried rosemary.

Rub the oil mixture all over the turkey crown, getting under the skin if possible. Don't forget the sides.
Place the quartered onion, carrot chunks, celery chunks, and smashed garlic cloves in the center of a roasting pan.
Set a wire rack over the vegetables, then place the turkey crown on the rack, breast side up.

Pour 1 cup low-sodium chicken broth into the bottom of the pan—not over the turkey.
Roast the turkey for about 1 hour 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the breast reads 160°F. Tip: Start checking at 1 hour 30 minutes.
If the skin is browning too quickly, tent loosely with foil for the last 30 minutes.

Once done, remove from oven and let rest for 15-20 minutes before slicing. Tip: Resting allows juices to redistribute—don't skip it!
While the turkey rests, strain the pan drippings (discard veggies) and use them to make gravy if desired. Tip: Skim off excess fat first.

Each slice has that irresistible crispy skin and tender, juicy meat—no dry turkey here! Serve it with your favorite sides like mashed potatoes and green beans, or shred leftovers for sandwiches. Enjoy the simplicity of a smaller roast without sacrificing flavor.

Herb-Roasted Turkey Legs

Believe it or not, turkey legs aren't just for state fairs. You can make incredibly tender, flavor-packed turkey legs at home with just a few simple ingredients. This oven-roasted version is seasoned with rosemary and thyme, and it cooks low and slow until the meat practically falls off the bone.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the herb rub

2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper

For the turkey legs

4 turkey legs (about 3/4 pound each)

Instructions

Preheat your oven to 325°F. Line a baking sheet with aluminum foil for easy cleanup.

In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper. Mix into a paste.
Pat the turkey legs dry with paper towels. This helps the rub stick and promotes browning.
Rub the herb mixture all over the turkey legs, getting under the skin if possible (just loosen the skin gently with your fingers).

Place the turkey legs on the prepared baking sheet, spacing them apart. For extra moisture, add 1/4 cup of chicken broth to the pan — not directly on the legs.
Roast uncovered for 1 hour. Then baste the legs with the pan juices. Tip: Basting keeps the meat moist and adds flavor.
Continue roasting for another 45-60 minutes. The internal temperature should reach 165°F, and the meat should be very tender when pierced with a fork. If the skin isn't crispy enough, broil for 2-3 minutes at the end.

Let the turkey legs rest for 10 minutes before serving. This allows the juices to redistribute.

Don't these look incredible? The skin is crispy and golden, while the meat inside is so tender it shreds with a fork. Serve them up with mashed potatoes or a simple salad — or just eat them like a caveman, bone and all. Trust me, you'll want to make these again and again.

Turkey Meatballs in Cranberry Sauce

Need a cozy, crowd-pleasing dinner that feels special without the fuss? These turkey meatballs simmered in a sweet-tart cranberry glaze are your answer. They're baked, not fried, so you get juicy texture with minimal mess.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Meatballs

1 lb ground turkey (93% lean)
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for greasing)

For the Cranberry Glaze

1 cup canned whole berry cranberry sauce
1/4 cup ketchup
2 tbsp brown sugar, packed
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1/4 tsp red pepper flakes (optional)

Instructions

Preheat your oven to 400°F. Line a rimmed baking sheet with foil and lightly brush with olive oil to prevent sticking.
In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, onion powder, salt, and pepper. Mix gently with your hands until just combined — overmixing makes meatballs tough.

Roll the mixture into 1.5-inch meatballs (about 24 total) and place them on the prepared baking sheet, spacing evenly.
Bake for 12 minutes until lightly browned and cooked through (internal temp 165°F). Tip: For extra browning, switch to broil for the last 2 minutes.
While meatballs bake, make the glaze: In a medium saucepan over medium heat, whisk together cranberry sauce, ketchup, brown sugar, vinegar, Worcestershire, and red pepper flakes (if using). Cook until bubbling, then reduce heat and simmer 3 minutes until thickened slightly.

When meatballs are done, transfer them to the saucepan with the glaze. Gently toss to coat each meatball evenly. Return the saucepan to low heat and simmer 2 minutes to meld flavors.
Serve immediately over egg noodles, rice, or with toothpicks as an appetizer. Tip: Garnish with fresh parsley or chopped pecans for crunch.

Because the meatballs are baked first, they stay tender and juicy under that glossy cranberry blanket. The sweet-tart glaze cuts through the richness of the turkey, making every bite balanced. Leftovers are fantastic stuffed into a crusty roll for a next-day cranberry meatball sub.

Leftover Turkey Pot Pie

Zapped from Thanksgiving leftovers? This turkey pot pie is the ultimate comfort food. With a flaky crust and creamy vegetable filling, it's like a warm hug in a dish. Let's make it!

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the filling

3 cups shredded leftover turkey
2 tablespoons unsalted butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 cup frozen peas
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)

For the crust

1 box (14.1 oz) refrigerated pie crusts (2 crusts)
1 large egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste—this is your roux base.
Gradually pour in the chicken broth while whisking to prevent lumps. Then add the milk and continue whisking until the mixture thickens, about 3-4 minutes.
Stir in the shredded turkey, frozen peas, dried thyme, salt, and pepper. Remove from heat and stir in the fresh parsley if using. Set aside.

Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1/2-inch overhang. Pour the turkey filling into the crust.
Place the second pie crust on top. Press the edges together and crimp with a fork to seal. Cut 4-5 slits in the top crust to allow steam to escape—this prevents a soggy bottom.
Brush the top crust with the beaten egg wash for a golden, shiny finish. For extra flakiness, chill the assembled pie in the fridge for 10 minutes before baking.

Place the pie on a baking sheet to catch any drips and bake for 35-45 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too fast, cover them with foil halfway through.
Let the pie cool on a wire rack for at least 10 minutes before serving. This helps the filling set so it doesn't run everywhere when you cut into it.

A forkful of this pot pie gives you tender turkey, creamy veggies, and that flaky crust in every bite. Serve it up with a side salad or just enjoy it solo—it's pure comfort on a plate.

Turkey and Stuffing Casserole

Got leftover turkey and holiday stuffing cluttering your fridge? This Turkey and Stuffing Casserole layers it all together with creamy gravy for a cozy, one-dish meal that tastes like Thanksgiving dinner—minus the fuss.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Casserole Base

3 cups cooked turkey, shredded or cubed
3 cups prepared stuffing
2 cups frozen mixed vegetables (peas, carrots, corn), thawed
1 1/2 cups shredded cheddar cheese

For the Gravy Layer

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups turkey or chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt

For Topping

1 cup crushed cornflakes or panko breadcrumbs
2 tablespoons melted butter

Instructions

Preheat your oven to 375°F. Grease a 9×13-inch baking dish or spray it with nonstick spray.

Make the gravy: In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly.
Slowly pour in 2 cups turkey broth, whisking to avoid lumps. Bring to a simmer; cook 3–4 minutes until thickened.
Stir in 1/2 cup heavy cream, 1/2 teaspoon thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt. Remove from heat.

Layer the casserole: Spread the prepared stuffing evenly in the bottom of the baking dish. (Tip: If your stuffing is dry, moisten it with a splash of broth first.)
Scatter the 3 cups shredded turkey over the stuffing, then top with 2 cups thawed mixed vegetables.
Pour the gravy evenly over the turkey and vegetables. (Tip: Use a spatula to spread it gently into all the nooks and crannies.)

Sprinkle the 1 1/2 cups shredded cheddar cheese over the gravy layer.
Make the topping: In a small bowl, mix 1 cup crushed cornflakes with 2 tablespoons melted butter. Sprinkle over the cheese.
Bake uncovered for 30–35 minutes, until the casserole is bubbly around the edges and the topping is golden. (Tip: Let it rest 5 minutes before serving to set the layers.)

Under the crunchy, buttery topping, you’ll find creamy gravy hugging tender turkey and veggies, all layered over savory stuffing. Serve it with a side of cranberry sauce for extra pop, or turn it into a next-day brunch bake by adding a fried egg on top.

Sous Vide Turkey Breast

Really, there's nothing quite like a sous vide turkey breast. It comes out unbelievably moist and tender every time, and a quick sear gives it that beautiful golden crust. You're going to love how easy this is.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the Turkey

1 (2-3 lb) boneless, skinless turkey breast
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
2 tbsp unsalted butter
2 sprigs fresh rosemary

For Searing

1 tbsp olive oil
1 tbsp unsalted butter

Instructions

Fill a large pot or container with water and attach the sous vide immersion circulator. Set the temperature to 145°F.
Pat the turkey breast dry with paper towels. Season evenly on all sides with kosher salt, black pepper, garlic powder, and dried thyme.
Place the seasoned turkey breast in a vacuum-seal bag or a zip-top bag. Add 2 tbsp unsalted butter and the fresh rosemary sprigs. Seal the bag using a vacuum sealer or the water displacement method (slowly lower the bag into water to push out air, then seal just above the waterline).
Submerge the sealed bag in the preheated water bath. Cook for 2 hours (or up to 4 hours for an even more tender texture — tip: don't exceed 4 hours or the texture may become mushy).
After 2 hours, remove the bag from the water bath. Carefully open the bag and transfer the turkey breast to a plate. Pat it very dry with paper towels — this is crucial for a good sear. Discard the bag juices and rosemary.
Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a heavy skillet (cast iron works great) over medium-high heat until the butter is foaming but not browning.
Sear the turkey breast for 1-2 minutes per side, until a deep golden crust forms. Use tongs to hold the ends and sear the edges briefly.
Transfer the seared turkey to a cutting board. Let it rest for 5 minutes (tip: covering loosely with foil keeps it warm without ruining the crispy crust).
Slice the turkey breast against the grain into 1/2-inch thick slices. Serve immediately.

Crispy on the outside, juicy and tender on the inside — this turkey breast is a total game-changer. Slice it for sandwiches, toss it on a salad, or serve it as the centerpiece of a cozy dinner. You'll never dry turkey again.

Turkey Gravy from Drippings

So you've roasted a beautiful turkey, and now it's time for the best part: the gravy. This recipe uses the pan drippings to create a rich, silky sauce that's perfect for pouring over slices of white and dark meat.

Serving: 8 | Prep Time: 5 minutes minutes | Cooking Time: 10 minutes minutes

Ingredients

From the Pan

Pan drippings from roasted turkey (about 1/4 cup fat and 1 cup browned bits and juices)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
Salt and freshly ground black pepper to taste

Instructions

After removing the turkey from the roasting pan, pour the drippings through a fine-mesh strainer into a fat separator or a glass measuring cup. Let it sit for a minute so the fat rises to the top. Skim off the fat, reserving about 1/4 cup.
Place the roasting pan over two burners on medium heat. Add the reserved 1/4 cup fat to the pan. Sprinkle the flour evenly over the fat and whisk constantly for about 2 minutes, until the mixture turns a light golden brown. This is your roux—it thickens the gravy and adds a toasty flavor.
Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Add any remaining pan juices from the fat separator (not the fat). Continue whisking until the gravy comes to a simmer and thickens, about 3-4 minutes.
Taste and season with salt and pepper. Remember that the drippings are already salty, so go easy on the salt. For extra depth, you can add a splash of white wine or a teaspoon of Worcestershire sauce before the broth.
If you want a super smooth gravy, pour it through a fine-mesh strainer one more time. Serve hot, or keep warm in a gravy boat until ready to pour.

Buttery and velvety, this gravy clings to every bite of turkey, mashed potatoes, and stuffing. Don't let any leftovers go to waste—it's amazing on open-faced sandwiches the next day. Trust me, you'll be glad you made extra.

Slow Cooker Turkey Breast

During busy weeknights, a slow cooker turkey breast is my go-to for tender, shreddable meat without the fuss. Just toss it in with broth, garlic, and herbs, and let the magic happen while you're off doing other things.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

For the Turkey

1 bone-in turkey breast (about 5-6 lbs)
1 cup low-sodium chicken broth
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

Instructions

Pat the turkey breast dry with paper towels. This helps the seasoning stick and ensures better browning.
In a small bowl, mix together the minced garlic, thyme, rosemary, sage, salt, pepper, and olive oil to form a paste.
Rub the herb paste all over the turkey breast, making sure to get under the skin where possible for maximum flavor.
Pour the chicken broth into the slow cooker. Place the turkey breast in the slow cooker, skin side up.
Cover and cook on LOW for 4-5 hours, or until the internal temperature reaches 165°F in the thickest part of the breast. A meat thermometer is your best friend here—don't skip it!
Once cooked, carefully remove the turkey breast from the slow cooker and let it rest on a cutting board for 10-15 minutes. This keeps the juices from running out.
Shred the meat using two forks, discarding the skin and bones. If you prefer slices, let it cool slightly and carve against the grain.
For extra flavor, drizzle some of the cooking juices over the shredded meat before serving. The broth makes a great base for gravy too.

With its juicy, fork-tender meat and aromatic herb coating, this slow cooker turkey breast is perfect for sandwiches, salads, or simply served with mashed potatoes. The leftovers are fantastic—shred some on a bun with a swipe of cranberry sauce for an easy next-day lunch.

Paleo Turkey with Herb Rub

Very excited to share this Paleo Turkey with Herb Rub recipe! It's perfect for a grain-free, dairy-free holiday or Sunday dinner. The rub is packed with fresh herbs and the turkey roasts with colorful veggies for a one-pan meal.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 180 minutes

Ingredients

For the Turkey and Herb Rub

1 whole turkey (12-14 lbs), thawed if frozen
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
1 tbsp fresh sage, finely chopped
4 cloves garlic, minced
2 tsp salt
1 tsp black pepper
1/4 cup olive oil

For the Roasted Vegetables

2 large carrots, peeled and cut into 2-inch chunks
2 large parsnips, peeled and cut into 2-inch chunks
1 large sweet potato, peeled and cut into 2-inch chunks
1 large onion, cut into wedges
4 celery stalks, cut into 2-inch pieces
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup paleo-friendly chicken broth (optional, for deglazing)

Instructions

Preheat your oven to 350°F. Remove the turkey from the fridge and let it sit at room temperature for 30 minutes.
Remove the neck and giblets from the turkey cavity. Pat the turkey dry with paper towels—this helps the skin get crispy.
In a small bowl, mix the rosemary, thyme, sage, garlic, 2 tsp salt, 1 tsp pepper, and 1/4 cup olive oil to make the herb rub.
Gently loosen the turkey skin over the breast and thighs with your fingers. Spread half of the herb rub under the skin, then rub the remaining half all over the outside of the turkey.
Tuck the wing tips under the turkey and tie the legs together with kitchen twine. This ensures even cooking.
Place the turkey on a rack in a large roasting pan. Arrange the carrots, parsnips, sweet potato, onion, and celery around the turkey. Drizzle the vegetables with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss to coat.
Roast the turkey for about 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. If the skin is browning too fast, tent loosely with foil.
Tip: Let the turkey rest for 20 minutes before carving—this keeps the juices inside.
While the turkey rests, deglaze the pan: remove the turkey and veggies to a platter, place the roasting pan on the stove over medium heat, add 1/4 cup broth (or water) and scrape up the browned bits. Drizzle this over the carved turkey if desired.

Perfectly golden and juicy, this herb-rubbed turkey is a showstopper. The roasted veggies soak up all those savory drippings, making them irresistible. Serve with a fresh paleo cranberry sauce or a big green salad for a complete meal.

Conclusion

Ultimately, these 17 turkey recipes cover every craving—from classic to bold flavors. We’d love to hear which one becomes your new tradition. Drop your favorite in the comments and don’t forget to pin this roundup for next Thanksgiving! Happy cooking! 🦃

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