Thanksgiving Homestyle Turkey

Thanksgiving Homestyle Turkey Recipe

Are you prepared to create the ULTIMATE Thanksgiving turkey recipe? Believe me, it is simpler than you might imagine!

There is no need for brining or basting. With just a few straightforward steps, you will achieve a perfectly golden, succulent, and incredibly flavorful roasted turkey recipe that will astonish your family and guests.

Cooking a turkey for Thanksgiving tends to intimidate many individuals. I completely understand. I recall feeling daunted the first time I prepared a turkey. This apprehension arises from the desire to avoid ruining a significant holiday meal with all your friends and family present… would you agree?

However, here is the amusing part: cooking a turkey is genuinely quite simple! Consider it akin to preparing a very large chicken. While it may require a longer cooking time, the overall process is remarkably similar.

Certainly, some individuals opt for elaborate equipment, gadgets, smokers, and various flavors, but none of that is necessary to create a traditional, exceptionally flavorful, and juicy turkey. Simply adhere to my Thanksgiving game plan to determine what to purchase and when to cook. Then, follow the recipe and tips provided below. It’s that easy!

Roast Turkey Ingredients

Besides the turkey, you will only require herbs, aromatics, and a touch of seasoning. Simplicity truly is the best approach!

Turkey: Any whole frozen (or fresh) turkey available at the market is suitable. For guidance on the ideal size, please refer to the information below.

Fresh Herbs: Rosemary, thyme, and sage are traditional herbs for poultry. While dried herbs can be used, I believe that fresh herbs provide a more intense flavor.

Onion and Garlic: The onion is to be placed inside the turkey, while the garlic will be rubbed on the exterior. Together, these aromatics will enhance the meat and skin with savory richness.

Lemon: Inserting lemon wedges inside the turkey aids in keeping the meat moist and contributes a refreshing zest.

Butter: A substantial amount of butter ensures a juicy turkey without the necessity of brining. This certainly saves time!

Salt and Pepper: Essential for achieving a perfectly seasoned bird.

I also place vegetables beneath my turkey (such as celery, carrots, and onion) during roasting. This is not mandatory, but I highly recommend it. Not only will it elevate your turkey recipe, but it will also enhance the flavor of your turkey gravy!

Find the printable recipe with measurements below.

What Size Turkey to Buy?

The general guideline is to allocate 1 pound of turkey per person. Alternatively, consider 1 ½ pounds of turkey per person if you desire leftovers (and we always desire leftovers, don’t we?). It is advisable to have a bit more turkey than insufficient, so I suggest:

Less than 8 people: Although this will result in more turkey than necessary, I recommend purchasing a 10 to 12 pound turkey. Anything smaller will lead to paying more for bones rather than meat. Keep in mind, you can freeze turkey leftovers.

For 8 individuals: Acquire a turkey weighing between 10 to 12 pounds.

For 12 individuals: Acquire a turkey weighing between 14 to 18 pounds.

For 16 individuals: Acquire a turkey weighing between 18 to 24 pounds.

For more than 16 individuals: It is advisable to purchase two turkeys instead of one excessively large turkey.

Do Not Forget to Thaw the Turkey

The most significant error people commit is purchasing a frozen turkey the day prior to Thanksgiving. Avoid this mistake! Keep in mind that a large turkey requires ample time to defrost in the refrigerator. It takes approximately 24 hours for every 5 pounds of turkey to thaw properly. My suggestion is to buy your turkey at least a week before Thanksgiving. Subsequently, allow it to thaw in the refrigerator for 3 to 4 days before the main event.

No, You Do Not Need to Wash It

Washing the turkey will only lead to contamination of your sink and kitchen, creating a mess. We have previously discussed this regarding chicken, and the same principle applies here. Any bacteria present on the turkey will be eliminated in the oven during the cooking process.

Do Not Cook Stuffing Inside the Turkey

To achieve perfectly cooked stuffing and turkey, prepare them separately. Overfilling the turkey's cavity will prolong the cooking time. Moreover, it is preferable to fill the turkey with aromatics and herbs that enhance its flavor and moisture. Therefore, prepare your stuffing in a casserole dish instead.

Equipment Required

You will need three essential kitchen items to roast your turkey: a roasting tray, a thermometer, and a sharp knife.

Roasting Tray: You may opt for a high-end roasting tray, a reliable mid-range roasting tray, or a budget-friendly disposable roasting tray. All options are effective.

Thermometer: The same applies to thermometers. You can utilize a probe thermometer (which remains in the turkey), an instant-read thermometer (which I frequently use), or a standard meat thermometer.

Knife: Naturally, a sharp knife is crucial! I possess a carving knife and fork set that I recommend.

How to Prepare and Cook Turkey

Thaw the turkey and remove the giblets. Once your turkey has thawed, allow it to rest at room temperature for one hour. Remove the giblet bag and the neck, which can be found in the larger cavity and occasionally in the smaller one.

Ensure you have removed all areas to confirm you have everything. You may either save these items for gravy or choose to discard them.

Giblets being extracted from a Thanksgiving turkey.

Pat the turkey dry using a paper towel. Eliminating any excess moisture guarantees a crispier skin. Next, generously season the interior of the turkey with salt and pepper, and fill the cavity with quartered onion, lemon, and fresh herb sprigs. If you must, use less sage compared to the other herbs, as it is more intense.

Filling a Thanksgiving turkey with onions and herbs.

Prepare herb butter. Combine softened butter, garlic, salt, pepper, rosemary, and thyme in a small bowl to create the herb butter.

Combining herb butter in a bowl for roasting turkey.

Apply herb butter thoroughly. Gently slide your fingers under the skin of the turkey on top of the breasts to loosen it. Add approximately one-third of the herb compound butter and spread it evenly beneath the skin. Distribute the remaining herb butter all over the exterior of the turkey.

Applying herb butter to the Thanksgiving turkey.

Avoid trussing the legs! Resist the temptation to tie the turkey legs together. While it may create a visually appealing turkey, trussing hinders proper air circulation, resulting in uneven cooking of the meat. Therefore, even if your mother (and likely grandmother) did it, forgo this step.

Cook the turkey. Position the turkey on a roasting rack or atop a bed of vegetables (or both, which is my preferred method). After that, there is only one task remaining – cook the turkey!

Thanksgiving turkey resting on a roasting rack above vegetables.

Cooking Duration for a Turkey

Are you ready for some good news? Since we did not stuff the turkey, it will cook approximately 30 minutes faster. On average, anticipate about 15 minutes of cooking time per pound of turkey. However, keep in mind that the most reliable indicator is the temperature. Aim to cook the turkey to a temperature of 158° to 160°F (measured at the thickest part of the thigh or breast).

Here is a guideline:

For a turkey weighing between 10 to 14 pounds: 2 ½ hours to 3 ½ hours
For a turkey weighing between 14 to 18 pounds: 3 ½ hours to 4 ½ hours
For a turkey weighing between 18 to 22 pounds: 4 ½ hours to 5 ½ hours

Monitor your turkey when it reaches approximately 75% of the cooking time. Subsequently, check the internal temperature every 10 minutes. It is important to note that ovens may vary in temperature. If you observe that the skin is browning too rapidly, you may cover it with aluminum foil.

Always Allow Your Turkey to Rest

After removing the turkey from the oven, it is crucial to allow it to rest for a minimum of 30 minutes. This resting period enables the juices to redistribute throughout the meat, resulting in a juicier turkey. It is preferable to have a juicy turkey rather than a soggy cutting board!

Thanksgiving turkey presented on a plate with lemon wedges.

Carve and Serve Your Exquisite Bird

At this stage, the only task remaining is to appreciate your beautiful turkey, carve it, prepare some delicious turkey gravy, and impress your guests. Simply adhere to my guidelines on how to carve a turkey. For a comprehensive Thanksgiving meal, consider accompanying the turkey with:

Cranberry Sauce

Mashed Potatoes, Mashed Sweet Potatoes, or Mashed Cauliflower (for a low-carb alternative)
Sweet Potato Casserole
Honey Glazed Carrots
Creamed Corn
Nutritious Green Bean Casserole
Balsamic Bacon Brussels Sprouts

Do you require assistance with a schedule for the big day? Refer to my Thanksgiving game plan, and explore the Thanksgiving menu I have curated. Additionally, I offer a prime rib or honey baked ham if turkey is not your preference. And if you have turkey leftovers (which are always delightful), repurpose them into a turkey cobb salad or turkey casserole!

Common Questions

Why is the butter not adhering to the turkey?

Your turkey may be experiencing condensation, or the butter might be too cold and solid. Ensure that your turkey has been at room temperature for an hour and use paper towels to pat it dry, removing any moisture. Additionally, you can soften the butter in the microwave for 5 to 10 seconds, which will make it easier to spread.

What should I do if my turkey is cooking more quickly than anticipated, and it has already reached 165°F?

If you have measured the temperature in the thickest parts of the breast and thigh and it reads 165°F, then it is fully cooked. If the skin is not sufficiently golden, you can activate your top broiler for a few minutes to achieve the desired color.

What should I do if the skin of my turkey is burning, but the inside is not yet fully cooked?

Reduce the temperature of your oven and cover the turkey with aluminum foil. I also suggest purchasing an oven thermometer to ensure that your oven is not operating at too high a temperature.

What should I do if the top of the breast skin is browning more quickly than the rest of the turkey?

Ensure that your turkey is not placed too high in the oven. If possible, lower the rack. You can also cover that specific area with aluminum foil to prevent further browning.

What if I notice some pink meat inside, particularly around the joints?

It is normal for cooked turkey to have some pink coloration, especially if the bird is young. According to the USDA, you should rely on temperature rather than color. As long as your turkey has reached an internal temperature of 165°F, it is safe to consume.

I am confident that with this guide, you will become a master at preparing Thanksgiving turkey. If you try it, please share your results with me! I would love to hear your feedback in the comments below.

Lisa’s Tips

You can certainly opt for a turkey larger than 18 pounds, but you may require additional herb butter and a longer cooking time. If your turkey weighs less than 12 pounds, you might have some leftover herb butter, so consider reducing the amount used.

It is common for ovens to have temperature variations of up to 25 degrees, with some operating hotter and others cooler (my oven tends to be cooler). Therefore, it is advisable to check how your oven performs.

OTHER RECIPES

A nice Thanksgiving recipe to try !

Thanksgiving Recipe INGREDIENTS

* 1 (12 pound) whole turkey

* 6 tablespoons butter, divided

* 4 cups warm water

* 3 tablespoons chicken bouillon

* 2 tablespoons dried parsley

* 2 tablespoons dried minced onion

* 2 tablespoons seasoning salt

Thanksgiving Recipe INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.

2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely. The Thanksgiving recipe homestyle is ready to serve...enjoy it ! sweet-potato-souffle

Thanksgiving Homestyle Turkey Video :

Famous No Coffee Pumpkin Latte

This No-Coffee Pumpkin Latte delivers all the warmth and nostalgia of the famous pumpkin latte—without coffee or caffeine. Made with real pumpkin purée, cozy spices, and silky milk, it’s perfect for kids, evenings, or anyone avoiding caffeine but craving fall flavor.

🧡 Why This Latte Is So Popular

✔️ No coffee, no caffeine
✔️ Real pumpkin (not syrup only)
✔️ Naturally customizable (dairy-free, sugar-free)
✔️ Ready in under 10 minutes
✔️ Tastes just like a pumpkin spice latte—minus the espresso

📋 Ingredients (1 Large Mug)

1 cup milk (whole, oat, almond, or coconut)
2 tbsp pumpkin purée (100% pure pumpkin)
1–2 tbsp brown sugar or maple syrup (to taste)
¼ tsp pumpkin pie spice
(or ⅛ tsp cinnamon + pinch nutmeg, ginger, clove)
½ tsp vanilla extract
Pinch of salt (enhances flavor)
Whipped cream (optional)
Extra cinnamon or nutmeg, for topping

🔪 Instructions

1️⃣ Bloom the Pumpkin & Spices

In a small saucepan over medium heat, whisk together:
- Pumpkin purée
- Sugar or maple syrup
- Pumpkin pie spice
- Pinch of salt
Cook 1–2 minutes until fragrant and smooth (this removes raw pumpkin taste).

2️⃣ Add Milk & Heat

Slowly whisk in milk.
Heat gently until hot but not boiling.
Remove from heat and stir in vanilla extract.

3️⃣ Froth & Serve

Use a milk frother, blender, or whisk to foam.
Pour into a mug.
Top with whipped cream and a sprinkle of spice.

🌟 Famous Café-Style Flavor Upgrades

⭐ Extra Creamy

Replace ¼ cup milk with heavy cream or coconut cream

⭐ Starbucks-Inspired

Add ½ tsp pumpkin pie spice + extra vanilla
Finish with cinnamon sugar topping

⭐ Sugar-Free

Use monk fruit, stevia, or sugar-free maple syrup

⭐ Protein Latte

Blend in ½ scoop vanilla protein powder (heat gently)

🍂 Make-It-Yours Variations

Vegan: Oat or almond milk + coconut whipped cream
Kids’ Pumpkin Milk: Reduce spice by half, add more vanilla
Golden Pumpkin Latte: Add ¼ tsp turmeric + pinch black pepper
Iced Version: Chill and pour over ice with cold-foam topping

⭐ Pro Tips for Best Flavor

✔️ Use pure pumpkin purée, not pie filling
✔️ Always cook pumpkin with spices first
✔️ A pinch of salt makes it taste “café-level”
✔️ Frothing = luxury texture

🎯 Perfect For

Fall mornings & evenings
Kids and teens
Pregnant or caffeine-sensitive guests
Cozy Thanksgiving & holiday gatherings

OTHER RECIPES

A great Thanksgiving recipe to try !

INGREDIENTS

* 1 cup pumpkin puree

* 1 quart milk

* 1/4 cup white sugar

* 1 teaspoon ground cinnamon

* 1 tablespoon vanilla extract

INSTRUCTIONS

1. Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat.

Use a whisk to blend well. Heat to a simmer; do not boil.

The Thanksgiving recipe of coffee pumpkin latte is ready...enjoy Famous No Coffee Pumpkin Latte recipes !!!

sweet-potato-souffle

Famous No Coffee Pumpkin Latte Video :

Thanksgiving Makeover Fruited Wild Rice Pilaf Recipe

This Fruited Wild Rice Pilaf is a beautiful Thanksgiving makeover side—earthy wild rice, fluffy grains, sweet dried fruit, crunchy nuts, and fresh herbs. It’s lighter than stuffing, naturally gluten-free, and pairs perfectly with turkey, gravy, and roasted vegetables.

📋 Ingredients

For the Wild Rice Pilaf

1 cup wild rice (or wild rice blend)
2½ cups chicken or vegetable stock
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ cup celery, finely diced
½ cup carrot, finely diced
½ tsp kosher salt (adjust to taste)
½ tsp black pepper

Fruited & Nutty Add-Ins

½ cup dried cranberries
⅓ cup dried apricots, finely chopped
¼ cup golden raisins
½ cup toasted pecans or sliced almonds
1 tsp orange zest
2 tbsp fresh orange juice

Herb Finish

2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh chives or green onions, sliced

🔪 Instructions

1️⃣ Cook the Wild Rice

Rinse wild rice thoroughly.
In a saucepan, combine rice and stock.
Bring to a boil, reduce heat, cover, and simmer 40–45 minutes until grains burst and are tender.
Drain excess liquid if needed. Fluff and set aside.

2️⃣ Build the Pilaf Base

In a large skillet over medium heat, melt butter with olive oil.
Sauté onion, celery, and carrot until soft (6–8 minutes).
Add garlic; cook 30 seconds until fragrant.
Season with salt and pepper.

3️⃣ Combine & Layer Flavor

Stir cooked wild rice into the skillet.
Fold in dried cranberries, apricots, raisins, nuts, orange zest, and orange juice.
Cook 2–3 minutes until heated through and aromatic.

4️⃣ Finish with Herbs

Remove from heat.
Gently fold in parsley, thyme, and chives.
Taste and adjust seasoning.

🌟 Thanksgiving Makeover Touches

Turkey Drippings Boost: Replace ¼ cup stock with turkey pan drippings for deep holiday flavor
Roasted Squash Upgrade: Add 1 cup roasted butternut squash cubes
Cranberry-Orange Flair: Increase orange zest and finish with a drizzle of honey
Mediterranean Twist: Add toasted pine nuts and dried cherries

🍽️ Make-Ahead & Serving Tips

Make Ahead: Cook rice up to 2 days ahead; reheat with a splash of stock
Serve Warm or Room Temp: Perfect for buffet-style Thanksgiving
Leftover Magic: Stuff into peppers or serve under leftover turkey

⭐ Why This Dish Shines

✔️ Naturally gluten-free
✔️ Lighter than traditional stuffing
✔️ Sweet–savory balance
✔️ Beautiful holiday presentation

OTHER RECIPES

Thanksgiving Ingredients

* 1 small onion, chopped

* 1 celery rib, chopped

* 1 small carrot, finely chopped

* 1 garlic clove, minced

* 1 tablespoon butter

* 3/4 cup uncooked brown rice

* 1/3 cup uncooked wild rice

* 1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth

* 1-1/4 cups water

* 3/4 cup golden raisins and cherries

* 1 tablespoon minced fresh parsley

* 1/4 teaspoon salt

* 1/8 teaspoon dried thyme

* 1/8 teaspoon rubbed sage

* 1/8 teaspoon pepper

* 1/4 cup chopped pecans, toasted

Thanksgiving INSTRUCTIONS

* In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat.

* Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.

* Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving. Cool. Enjoy the Thanksgiving Makeover Fruited Wild Rice Pilaf Recipe !!

Thanksgiving Makeover Fruited Wild Rice Pilaf Video :

Thanksgiving Turkey with Sausage Stuffing Recipe

Classic, Juicy Roast Turkey with Savory Herb Sausage Stuffing (High-Value, Holiday-Perfect Recipe)

This Thanksgiving turkey recipe delivers crispy golden skin, tender juicy meat, and a rich, aromatic sausage stuffing packed with herbs, vegetables, and buttery bread cubes. Perfect for a centerpiece holiday feast and designed for reliable, crowd-pleasing results.

📋 Ingredients

For the Turkey

1 whole turkey (12–14 lb / 5.5–6.5 kg), thawed
½ cup (115 g) unsalted butter, softened
2 tbsp olive oil
1½ tbsp kosher salt
2 tsp black pepper
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1 tbsp fresh sage, minced
1 tsp paprika
1 onion, quartered
1 lemon, halved
1 head garlic, halved
2 cups turkey or chicken stock

For the Sausage Stuffing

450 g (1 lb) pork sausage (mild or sage)
10 cups day-old bread cubes (French or sourdough)
1 cup onion, finely diced
1 cup celery, diced
½ cup carrot, finely diced
3 cloves garlic, minced
½ cup unsalted butter
2 tsp fresh sage, chopped
1 tsp fresh thyme
½ tsp rosemary
1½ tsp salt
1 tsp black pepper
1½–2 cups chicken stock
2 large eggs, beaten

🔪 Instructions

1️⃣ Prepare the Sausage Stuffing

In a large skillet over medium heat, brown the sausage, breaking it into small pieces. Remove and set aside.
In the same pan, melt butter and sauté onion, celery, and carrot until soft (6–8 minutes).
Add garlic, sage, thyme, and rosemary; cook 30 seconds until fragrant.
In a large bowl, combine bread cubes, sausage, and vegetable mixture.
Stir in beaten eggs and enough stock to moisten (not soggy).
Season with salt and pepper. Set aside to cool completely.

2️⃣ Prepare the Turkey

Preheat oven to 325°F (165°C).
Remove turkey giblets and pat turkey completely dry.
Gently loosen the skin over the breast with your fingers.
Mix butter, olive oil, salt, pepper, herbs, and paprika.
Rub half of the butter mixture under the skin and the rest all over the turkey.

3️⃣ Stuff & Truss

Loosely fill the cavity with the cooled sausage stuffing.
Add onion, lemon, and garlic halves.
Truss legs with kitchen twine and tuck wings underneath.

⚠️ Tip: Any extra stuffing should be baked separately for food safety.

4️⃣ Roast the Turkey

Place turkey breast-side up on a rack in a roasting pan.
Pour stock into the bottom of the pan.
Tent loosely with foil.
Roast for 15 minutes per pound.
Remove foil during the last 45 minutes for golden skin.
Baste occasionally with pan juices.

5️⃣ Check for Doneness

Breast: 165°F (74°C)
Thigh: 175°F (80°C)
Stuffing: 165°F (74°C)

6️⃣ Rest & Serve

Let turkey rest 20–30 minutes before carving.
This ensures juicy slices and easier carving.

🌿 Flavor Variations

Apple Sausage Stuffing: Add 1½ cups diced apples
Southern Style: Add chopped pecans and cornbread
Herb-Forward: Double fresh herbs and add parsley
Spicy Kick: Use hot Italian sausage and a pinch of cayenne

🍽️ Serving Suggestions

Pair with:

Classic turkey gravy
Creamy mashed potatoes
Cranberry sauce
Green bean casserole
Dinner rolls with butter

⭐ Pro Tips for Success

✔️ Always start with a fully thawed turkey
✔️ Dry skin = crisp skin
✔️ Resting time is non-negotiable
✔️ Use a thermometer—don’t guess

OTHER RECIPES

Ingredients

* 2 pounds Italian turkey sausage links, casings removed
* 6 cups chopped cabbage
* 3 medium carrots, shredded
* 2 celery ribs, chopped
* 1/3 cup chopped onion
* 3 cups stuffing mix
* 3 cups seasoned stuffing cubes
* 1 cup reduced-sodium chicken broth
* 6 tablespoons egg substitute
* 1/4 cup half-and-half cream
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon pepper
* 1/8 teaspoon salt
* 1 turkey (12 pounds)

Directions

* In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender.

Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.

* Just before baking, loosely stuff turkey with 4 cups of stuffing.

Place remaining stuffing in a 13-in. x 9-in. baking dish coated with cooking spray; refrigerate until ready to bake.

Skewer turkey openings; tie drumsticks together.

Place breast side up on a rack in a roasting pan.

Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings.

Cover loosely with foil if turkey browns too quickly.

* Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. Enjoy !

VIDEO:

Lettuce, Orange, and Pecan Salad Thanksgiving

Lettuce, Orange, and Pecan Salad Thanksgiving

A bright, refreshing counterpoint to rich holiday dishes — featuring crunchy lettuce, sweet citrus, toasted pecans, and a silky orange-honey vinaigrette.

⭐ INGREDIENTS (Serves 6–8)

For the Salad

6 cups lettuce, chopped
- Best mix: butter lettuce, romaine, or spring greens
3 large oranges, segmented (supremed)
½ cup toasted pecans, roughly chopped
½ small red onion, very thinly sliced
½ cup dried cranberries (optional but very Thanksgiving)
¼ cup crumbled feta or goat cheese (optional for creaminess)
1 avocado, sliced (optional for richness)

For the Orange-Honey Vinaigrette

¼ cup fresh orange juice (from your segmented oranges)
2 tbsp white wine vinegar or champagne vinegar
1 tbsp Dijon mustard
2–3 tbsp honey (adjust sweetness to taste)
⅓ cup extra-virgin olive oil
½ tsp salt
¼ tsp black pepper
Zest of ½ orange
1 tsp poppy seeds (optional, adds texture and visual appeal)

🧑‍🍳 STEP-BY-STEP (Professional Method)

1. Prepare the Oranges (Key Step: Supreme the Citrus)

Slice off the top and bottom of each orange.
Stand it upright and cut off the peel and pith.
Slide the knife between each membrane to release clean segments.

Why supreming matters:
No bitterness, no chewy membrane — just juicy citrus bursts.

2. Toast the Pecans

In a dry skillet:

Add pecans
Toast on medium heat 3–4 minutes
Shake pan occasionally until fragrant

High Value Tip:
Warm nuts bring out oils and enhance crunch + aroma.

3. Make the Vinaigrette

Whisk together:

Orange juice
Vinegar
Dijon
Honey
Salt
Pepper
Orange zest

Slowly drizzle in olive oil while whisking until emulsified.
Stir in poppy seeds if using.

Taste + adjust:

More Dijon → sharper
More honey → sweeter
More zest → brighter

4. Build the Salad

In a large bowl or platter, gently layer:

Lettuce
Orange segments
Red onion slices
Dried cranberries
Toasted pecans
(Optional) Feta/goat cheese
(Optional) Avocado

5. Dress It Properly

Right before serving:

Drizzle about ⅔ of the vinaigrette
Toss lightly
Add more dressing as needed

Chef Note:
Do NOT overdress—this salad shines when crisp.

🍽️ SERVING SUGGESTIONS

Thanksgiving Pairing

This salad refreshes the palate alongside:

Turkey
Honey-baked ham
Stuffing
Mashed potatoes
Pumpkin dishes

Holiday Presentation

Serve on a wide white platter
Garnish with extra orange zest
Add a few whole pecans on top for visual contrast

🎉 VARIATIONS (High Value Options)

1. Maple Pecan Harvest Version

Replace honey with maple syrup
Add thinly sliced apple
Add roasted sweet potatoes cubed

2. Cranberry-Orange Deluxe

Use fresh crisp radicchio for color
Add candied pecans
Add a spoon of orange marmalade to the dressing

3. Creamy Holiday Dressing

Replace vinaigrette with:

2 tbsp mayonnaise
1 tbsp Greek yogurt
1 tbsp honey
1 tbsp orange juice
½ tsp Dijon

Whisk until smooth.

🔥 HIGH VALUE CHEF TIPS

Keep lettuce ice cold → gives best crunch.
Segment oranges ahead and store with juice.
Assemble just before serving to prevent wilting.
Choose quality olive oil → dressing tastes dramatically better.
Red onion soaking trick:
Soak slices in ice water 10 minutes to reduce sharpness.

🧊 STORAGE

Salad (undressed): 24 hours
Vinaigrette: 1 week refrigerated
Dressed salad: best eaten immediately

OTHER RECIPES

THANKSGIVING INGREDIENTS

3 heads Bibb or Boston lettuce, rinsed and torn
2 navel oranges, peeled and sliced into thin circles
3/4cup (about 3 ounces) toasted pecans, roughly chopped
4ounces goat cheese, crumbled (optional)
1/4cup orange juice
1tablespoon white wine vinegar
1 shallot, minced
1/4cup extra-virgin olive oil
1/2teaspoon kosher salt
1/4teaspoon black pepper

DIRECTIONS

Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper.

Add to the salad and toss.

Divide among individual salad plates.

The recipe is ready to serve ! Enjoy!

VIDEO:

Thanksgiving Turkey Cranberry Pinwheels Recipe

Creamy, savory, sweet, and festive bite-sized rollups with roasted turkey, cranberry sauce, herbs, and cream cheese — wrapped in soft tortillas and sliced into elegant spirals.

⭐ INGREDIENTS (Makes 24–32 pinwheels)

Base Filling

4 large flour tortillas (10–12 inch, soft and fresh)
8 oz (226 g) cream cheese, softened
¼ cup mayonnaise or Greek yogurt (for spreadability)
1 cup cooked turkey breast, finely chopped or shredded
½ cup whole-berry cranberry sauce (not gel)
½ cup shredded sharp cheddar or Monterey Jack (optional but flavorful)

Crunch + Freshness

⅓ cup celery, finely diced
⅓ cup green onions, thinly sliced
¼ cup dried cranberries, chopped
¼ cup pecans or walnuts, finely chopped (optional for holiday crunch)

Seasoning & Herbs

½ tsp garlic powder
½ tsp onion powder
¼ tsp salt (adjust depending on turkey saltiness)
¼ tsp black pepper
1–2 tsp fresh rosemary or thyme, minced
1 tbsp fresh parsley, finely chopped
1–2 tsp lemon juice (balances sweetness)

🧑‍🍳 STEP-BY-STEP (Professional Method)

1. Prepare the Cream Base

In a medium bowl, beat together:

Softened cream cheese
Mayonnaise/Greek yogurt
Garlic powder
Onion powder
Salt + pepper
Lemon juice

Beat until smooth, fluffy, and spreadable.

High Value Tip:
A well-whipped base prevents tearing the tortillas and ensures even filling.

2. Fold in the Flavor Components

Add and gently fold:

Turkey
Celery
Green onions
Dried cranberries
Nuts (if using)
Cheese (if using)

Do not overmix — chunks should stay visible.

3. Spread the Cranberry Layer

Spread a thin layer of whole-berry cranberry sauce over each tortilla — leaving ½ inch around the edges.

This acts like the “glue” and gives that Thanksgiving hit of sweetness + tartness.

4. Add the Cream Cheese–Turkey Mixture

Spread ¼ of the mixture over each tortilla, evenly and smoothly.

Keep the layer thin and even — too thick makes rolling difficult.

5. Roll Tightly

Starting from one side, roll each tortilla into a snug, firm log.

Pro technique:
Once rolled, wrap each log in plastic wrap and refrigerate at least 1 hour (or up to 12 hours).
This is crucial — it firms the filling and gives clean slices.

6. Slice Into Pinwheels

Use a very sharp knife
Trim the ends
Slice into ¾–1 inch pinwheels
Wipe the knife between cuts for perfect spirals

🍽️ SERVING IDEAS (Holiday Presentation)

Classic Display

Arrange spirals on a platter in a circular wreath shape. Garnish with:

Fresh rosemary sprigs
Cranberries
Orange zest

Charcuterie Board Style

Serve alongside:

Crackers
Grapes
Sliced apples
Cheddar cubes
Smoked almonds

Lunch/Brunch Style

Serve with:

Mixed greens
A light vinaigrette
Extra cranberry sauce on the side

🎉 VARIATIONS (High Value Options)

1. Turkey–Bacon Ranch Pinwheels

Add:

¼ cup ranch
½ cup cooked bacon
Omit cranberry sauce

2. Apple Herb Turkey Pinwheels

Add:

½ cup finely diced apple
Extra thyme
1 tbsp Dijon mustard

3. Sweet–Savory Deluxe

Replace cranberry sauce with:

Fig jam
Pepper jelly
Apple butter

Excellent with smoked turkey.

🔥 HIGH VALUE CHEF TIPS

Use room-temperature cream cheese → prevents tearing tortillas.
Dry turkey first → blot moisture so filling doesn’t become watery.
Use whole-berry cranberry sauce → better texture than smooth gel.
Chill before slicing → creates clean, professional spirals.
Wheat or spinach tortillas add color and help hold shape.

🧊 STORAGE

Refrigerator: 24 hours (best within 12 hours)
Do NOT freeze: tortillas become soggy
Keep tightly wrapped to prevent drying

OTHER RECIPES

An amazing Thanksgiving recipe to try !

Thanksgiving Recipe Ingredients

* 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
* 4 tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can)
* 4 slices (about 5 oz) thinly sliced turkey breast
* 2/3 cup shredded Monterey Jack cheese

Thanksgiving Recipe Instructions

* Heat oven to 375°F. Spray large cookie sheet with cooking spray.
* If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal.
* If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
* Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
* Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
* Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. And the Thanksgiving Recipe of turkey cranberry is ready to serve warm. ...enjoy the turkey !
Thanksgiving-recipes-homestyle-turkey.

VIDEO:

Thanksgiving Pumpkin Pie Dip Recipe

A creamy, no-bake dessert dip that tastes exactly like pumpkin pie filling — but lighter, fluffier, and party-friendly. Perfect for Thanksgiving appetizers, dessert boards, and fall celebrations.

⭐ INGREDIENTS (Makes ~3 cups, serves 8–10)

Base Mixture

1 cup canned pumpkin puree (NOT pumpkin pie filling)
1 package (8 oz / 226 g) cream cheese, softened
1 cup powdered sugar (sifted for smoothness)
1 cup whipped topping (Cool Whip) OR ¾ cup heavy cream, whipped
1 tsp vanilla extract

Spices (adjust to taste)

1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp allspice
¼ tsp cloves
Pinch of salt

(Or replace all spices with 1 tbsp pumpkin pie spice.)

Optional Enhancers (High-Value Additions)

2 tbsp maple syrup (adds shine + deeper fall flavor)
1–2 tbsp brown sugar (for richer caramel notes)
1–2 tbsp mascarpone (luxurious creaminess)
Zest of ¼ orange (elevates aroma)

🧑‍🍳 HOW TO MAKE IT (Professional No-Bake Method)

1. Whip the Base

In a mixing bowl, beat:

Softened cream cheese
Powdered sugar
Vanilla

Beat 2–3 minutes until very smooth, fluffy, and free of lumps.
This step determines the silkiness of your dip.

2. Add Pumpkin + Spices

Mix in:

Pumpkin puree
All spices
Salt
Optional maple syrup or brown sugar

Beat again until completely incorporated.

3. Fold in Whipped Topping

Use a spatula and gently fold in:

Cool Whip
OR
Freshly whipped heavy cream

Do NOT beat this part.
Folding preserves the airiness and creates the light, mousse-like texture.

4. Chill

Cover and refrigerate at least 1 hour, preferably 2–3 hours.

Chilling is key — it firms the dip, blooms the spices, and deepens the flavor.

🍂 HOW TO SERVE (Thanksgiving-Style Presentation)

Dippers

Graham crackers
Gingersnaps (amazing contrast!)
Apple slices
Pretzels
Vanilla wafers
Shortbread cookies
Cinnamon sugar pita chips
Marshmallows
Pumpkin bread cubes

Optional Garnishes

Cinnamon dusting
Crushed graham crackers
Toasted pecans
A swirl of whipped cream
Maple drizzle
Caramel sauce
Candied ginger bits

Charcuterie Board Style

Serve in a small pumpkin, hollowed out, for stunning holiday presentation.

⭐ HIGH VALUE TIPS & CHEF NOTES

1. Use full-fat cream cheese

Gives better stability and a richer holiday flavor.

2. Warm the pumpkin puree first

10–15 seconds in the microwave removes canned “rawness” and intensifies pumpkin taste.

3. Spice to your preference

For more bakery-style flavor, add more cinnamon.
For more pumpkin-pie authenticity, keep the balance of nutmeg + allspice.

4. Sweetness Control

If serving with sweet cookies, keep the dip slightly less sweet.
If serving with apples and pretzels, add the maple syrup for more sweetness.

5. Can be made ahead

Refrigerate up to 24–48 hours (flavor gets better).

🧊 STORAGE

Refrigerator: 3–4 days
Freezer: not recommended (texture changes)

OTHER RECIPES

A great Thanksgiving recipe to try !

Thanksgiving Recipe Ingredients :

* 1 package (8 ounces) cream cheese, softened
* 2 cups confectioners' sugar
* 1 cup canned pumpkin
* 1/2 cup sour cream
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon ground ginger
* Gingersnap cookies

Thanksgiving Recipe INSTRUCTIONS

* In a large bowl, beat cream cheese and confectioners' sugar until smooth.

Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.

Serve with gingersnaps.

Refrigerate leftovers.

The Thanksgiving recipe is ready to serve...enjoy !
thanksgiving-home style-turkey

VIDEO:

Sausage, Apple and Cranberry Stuffing

Ingredients (serves 8–10)

Bread Base

10 cups cubed bread (about 1 large loaf)
Sourdough, French bread, brioche, or country white all work great.
3–4 tbsp olive oil or melted butter (for toasting)

Meat & Produce

1 lb (450 g) pork sausage (mild or sage)
1 large onion, diced
3 celery stalks, diced
2–3 cloves garlic, minced
2 medium apples, peeled & diced (Honeycrisp, Fuji, or Granny Smith)
¾ cup dried cranberries

Herbs & Seasoning

2 tbsp fresh parsley, chopped
1–2 tsp fresh thyme, chopped (or ½–1 tsp dried)
1 tsp dried sage (or 1 tbsp fresh chopped)
¾–1 tsp salt
½ tsp black pepper
Optional: ¼ tsp nutmeg for a warm holiday flavor

Liquids

1 ¾–2 cups chicken broth (more if you prefer moist stuffing)
2 eggs, beaten
4 tbsp melted butter

Instructions

1. Toast the bread

Preheat oven to 300°F (150°C).
Spread bread cubes on a sheet pan, drizzle lightly with oil or butter, and bake 20–30 minutes, stirring once, until lightly crisp and dry.
This helps the stuffing absorb flavor without getting soggy.

2. Cook the sausage

Increase oven heat to 350°F (175°C).
In a large skillet, cook sausage over medium heat until browned; break it apart into small chunks.
Remove sausage and set aside (leave a little fat in the pan).

3. Sauté vegetables & fruit

Add onion and celery to the skillet; cook 5–7 minutes until softened.
Add garlic, apples, herbs, salt, and pepper; cook 3–4 more minutes.
Stir in dried cranberries.
Add sausage back into the pan and mix well.

4. Assemble the stuffing

Place toasted bread cubes in a very large bowl.
Pour the sausage-apple mixture over the bread.
Drizzle in melted butter.
Whisk chicken broth and eggs together, then pour over the mixture.
Gently fold until evenly moistened. Add more broth if needed—bread should be soft but not mushy.

5. Bake

Transfer to a greased 9×13-inch baking dish.
Cover with foil and bake 30 minutes.
Remove foil and bake 15–20 minutes more until the top is golden and crisp.

Tips & Variations

Make-ahead: Assemble the day before, refrigerate, and bake day-of. Add extra ¼–½ cup broth before baking if it looks dry.
Crunchy topping: Add toasted pecans or walnuts during the final bake.
More savory: Use sage sausage.
Sweeter: Add 1–2 tbsp maple syrup to the broth mixture.
Stuffing inside turkey: For food safety, bake stuffing separately and serve alongside.

OTHER RECIPES

A great thanksgiving recipe to try !

Thanksgiving Recipe INGREDIENTS

* 1 1/2 cups cubed whole wheat bread
* 3 3/4 cups cubed white bread
* 1 pound ground turkey sausage
* 1 cup chopped onion
* 3/4 cup chopped celery
* 2 1/2 teaspoons dried sage
* 1 1/2 teaspoons dried rosemary
* 1/2 teaspoon dried thyme
* 1 Golden Delicious apple, cored and chopped
* 3/4 cup dried cranberries
* 1/3 cup minced fresh parsley
* 1 cooked turkey liver, finely chopped
* 3/4 cup turkey stock
* 4 tablespoons unsalted butter, melted

Thanksgiving Recipe INSTRUCTIONS

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill...and the Thanksgiving recipe stuffing is ready to serve.....!
Thanksgiving--cranberry-ice.

VIDEO: