There’s no place like home-style when roasting the big bird. Instead of sage stuffing with turkey, stuff this bird with fresh sage and sprigs of thyme. — Beth Jacobson, Taste of Home Magazine, Milwaukee, WI
For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.—Shirley Bedzis, San Diego, California
If you're looking for a new twist on turkey, Ruby Bergschneider's recipe may just be the one. The Jacksonville, Illinois cook prepares a well-blended, salt-free rub that goes under the turkey skin. She removes the skin before eating, resulting in a low-fat entree. This recipe proves that you don't need a lot of salt for good flavor.
Marinating this turkey breast overnight gives it great flavor and a juicy tenderness. "This is the best turkey you will ever eat," assures Marvin Hayes from Delano, Minnesota. Leftovers-if there are any-taste terrific in the two delicious dishes that follow.
Trying out new recipes is such a "passion" of mine that my husband sometimes will ask to have something for dinner that he's actually seen before!
My Creole-Stuffed Turkey originated when my sister from Texas and her family—who love Southern cooking—were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.
Our home economists perch a turkey on top of whole onions, which can be served alongside the carved bird. The pairing of white wine and rosemary creates a mouth-watering gravy. —Taste of Home Test Kitchen, Greendale, Wisconsin