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Turkey recipes for Thanksgiving have as many varieties as there are places that celebrate the holiday. Here are some of my favorite southern turkey recipes that will work perfectly for your family on Thanksgiving.
You can also check out my Southern Fish and Seafood Recipes.
Classic Southern Stuffed Turkey
- 1 turkey (around 14 pounds)
- 2 onions, chopped
- 2 celery ribs, chopped
- 1/2 pound mushrooms, sliced
- 1/2 cup butter
- 1 can chicken broth
- 1/3 cup minced fresh parsley
- 2 teaspoons rubbed sage
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 12 cups bread cubes (unseasoned)
- melted butter
In a large skillet, sauté onions, celery and mushrooms in butter until tender. Add broth and seasonings and mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness.
Before baking loosely stuff turkey. Skewer turkey openings and tie drumsticks together with string. Place breast side up on a rack in a roasting pan. Brush with melted butter.
Bake turkey uncovered at 325 degrees for 4 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing. You can baste occasionally with pan drippings. Cover the turkey with foil and let stand for 15-20 minutes before removing stuffing and carving. Serves 12.
Easy Grilled Turkey
- 1 turkey (around 14 pounds)
- 1 tablespoon vegetable oil
- 2 teaspoons Italian seasoning
- salt and pepper to taste
Heat an outdoor grill for indirect med-high heat. Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
Place turkey breast side up on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 3 hours, to an internal thigh temperature of 180 degrees F. Remove turkey from grill and let stand 15-20 minutes before carving. Serves 12.
Southern Herb Roasted Turkey Breast
*The addition of Cayenne pepper gives this one a little spark.
- 1 (6 to 8-pound) fresh or frozen whole turkey breast
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 ½ teaspoon Cayenne pepper
- 1/4 teaspoon garlic powder
Preheat oven to 325 degrees. Rinse turkey breast in cold water and pat dry with paper towels.
Combine thyme, sage, Cayenne pepper and garlic powder in small bowl. Loosen skin of turkey breast by lifting gently and pulling away from meat, leaving attached at neck. Use a sharp knife to loosen connecting membrane. Rub herb mixture evenly over breast meat. Replace skin, tucking under bottom of turkey breast.
Place turkey breast, skin-side-up, on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of breast, roast uncovered until thermometer reaches 170 degrees (usually about 3 hours).
Remove from oven and let stand 15 minutes before carving. Serves 8 to 10.
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