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Thanksgiving Turkey

Whether stuffed, roasted, brined, glazed or grilled, prepare the perfect Thanksgiving turkey with these family-favorite recipes. Your holiday spread will look, smell and taste better than ever with these variations on the star of Thanksgiving dinner.

Sage-Roasted Turkey & Corn Bread Stuffing

Sage-Roasted Turkey & Corn Bread Stuffing

Sage-Roasted Turkey & Corn Bread Stuffing

This is the best turkey stuffing you will ever eat, and I never have to worry about leftovers. —Betty Fulks, Onia, Arkansas

Herbed Turkey with Citrus Dressing

Herbed Turkey with Citrus Dressing

Herbed Turkey with Citrus Dressing

This tasty turkey recipe is a spin on traditional herb flavors. The citrus hints refresh your taste buds!—Susan Voigt, Plymouth, Minnesota

Orange Roasted Turkey

Orange Roasted Turkey

Orange Roasted Turkey

When we roast a turkey for the holidays, we use orange marmalade for a tangy glaze that gives the bird’s outer skin awesome flavor. —Lee Bremson, Kansas City, Missouri
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Champagne-Basted Turkey

Champagne-Basted Turkey

Champagne-Basted Turkey

I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey. —Sharon Hawk, Edwardsville, Illinois

Roast Turkey with Cider Gravy

Roast Turkey with Cider Gravy

Roast Turkey with Cider Gravy

We even used this basting sauce one year while camping on Thanksgiving Day and "baked" the turkey on a grill in a pan. It's such a great mix of ingredients! —Kathy Kirkland, Maryville, Tennessee

Buttery Lemon Turkey

Buttery Lemon Turkey

Buttery Lemon Turkey

A simple seasoned butter with a dash of hot sauce and a splash of lemon provides all the flavor you could want in a holiday turkey. Even novice cooks will find the recipe easy.—Sharon Tipton, Winter Garden, Florida

Fresh Herb-Brined Turkey

Fresh Herb-Brined Turkey

Fresh Herb-Brined Turkey

Brining a turkey is all about adding moisture for a tender, juicy bird. We flavor our brine with parsley, rosemary and a touch of thyme. —Felicia Saathoff, Vashon, Washington

Mushroom-Onion Stuffed Turkey

Mushroom-Onion Stuffed Turkey

Mushroom-Onion Stuffed Turkey

I created this superb Mushroom and Onion Stuffing for turkey and it became a family favorite almost overnight. The blend of fresh mushrooms, onions, wine, and half-and-half provide a unique addition to the traditional bread stuffing.—James Hayes, Ridgecrest, California

Herb-Brined Turkey

Herb-Brined Turkey

Herb-Brined Turkey

For an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time. — Scott Rugh, Portland, Oregon

Rosemary Roasted Turkey

Rosemary Roasted Turkey

Rosemary Roasted Turkey

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

Roasted Turkey with Maple Cranberry Glaze

Roasted Turkey with Maple Cranberry Glaze

Roasted Turkey with Maple Cranberry Glaze

I prepare turkey with a taste of Canada in mind. The sweet maple flavor comes through even in the breast meat. You may start to notice it's caramelized color after about 2 hours. That's when I cover it loosely with foil while it finishes cooking. The meat will stay tender and juicy. —Suzanne Anctil, West Vancouver, British Columbia
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