Best Turkey Recipes & Turkey Meal Ideas - The Recipe Critic https://therecipecritic.com/turkey-recipes/ Tried and True Recipes for Families | Food Blog Wed, 12 Nov 2025 02:03:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Best Turkey Recipes & Turkey Meal Ideas - The Recipe Critic https://therecipecritic.com/turkey-recipes/ 32 32 53477294 Egg Roll in a Bowl https://therecipecritic.com/egg-roll-in-a-bowl/ https://therecipecritic.com/egg-roll-in-a-bowl/#comments Wed, 24 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=186463 If you haven’t tried egg roll in a bowl yet, you’re in for a treat. Everything you love inside of…]]>

If you haven’t tried egg roll in a bowl yet, you’re in for a treat. Everything you love inside of an egg roll in a lighter, healthier, no-wrapper version! It’s ready in 15 minutes, making it a perfect weeknight dish!

Serving portion of egg roll in a bowl with chopsticks.

Why This Recipe Is My Go-To Weeknight Dinner

  • Experience: I’m an egg-roll superfan who’s tested every shortcut and variation, from air-fryer egg rolls to this faster, lighter bowl version.
  • Speed: This is my real go-to on rushed nights. A 15-minute dinner that feeds the whole family without wrapping or frying anything.
  • Flexibility: I built this recipe to be customizable. Swap veggies, proteins, or seasonings, and it still delivers the classic egg-roll flavor you’re craving.

Egg Roll In A Bowl Ingredients

Overhead shot of labeled egg roll in a bowl ingredients.
  • Ground Meat: Use ground chicken, ground pork, or ground beef as an alternative to the ground turkey!
  • Coleslaw Mix: A premade mix makes it easy, but you can use shredded cabbage and matchstick carrots if you prefer.
  • Veggies: Finely diced mushrooms keep the turkey juicy and boost flavor, and you can add even more color and nutrition with bell peppers, snow peas, or bok choy. Use whatever you love.
  • Protein Swaps: Use ground turkey, chicken, or pork; all work well. For a vegan version, skip the meat and add more veggies.
  • Want a little heat? Add some sriracha or red pepper flakes.

Egg Roll In A Bowl Recipe

When I am too tired to think of something to make, this is what I go for. Easy, fast, filling, and a decently healthy option! My kids love it, and it makes great leftovers for lunches throughout the week.

  1. Cook Onion & Garlic: In a large skillet or wok, heat sesame oil over medium-high heat. Add minced onion and cook until translucent. Add minced garlic and fresh grated ginger, and cook for an additional 30 seconds.
  2. Cook Ground Turkey: Add ground turkey and cook for 7-8 minutes until browned.
  3. Add Coleslaw: Add coleslaw mix and stir well until the coleslaw starts to soften.
  4. Add Soy Sauce & Salt & Pepper: Add soy sauce and hoisin sauce, then mix to combine. Season to taste with salt and pepper, and garnish with green onions.
Onions, garlic and fresh ginger added to a skillet.
Ground turkey added to the skillet to brown.
Coleslaw mix added to the skillet to cook down.
Soy sauce being poured over the coleslaw and turkey mixture.

Alyssa’s Pro Tip

Serve Egg Roll in a Bowl Over Rice: If I want this meal to be more filling and go a little farther, I serve it over rice. My kids love it over rice!

Print

Egg Roll In A Bowl

A lighter, no-wrapper take on classic egg roll flavor, ready in about 10 minutes. Healthy, customizable, and perfect for busy weeknights or meal prep.
Course Dinner
Cuisine Asian American
Keyword deconstructed egg roll, egg roll in a bowl, egg roll in a bowl recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 201kcal
Author Alyssa Rivers

Ingredients

  • 2 teaspoons sesame oil
  • ½ cup minced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh grated ginger or 1 teaspoon dried ginger
  • 1 pound ground turkey
  • 1 (14-ounce) bag prepared coleslaw mix
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • ¼ cup chopped green onions
  • salt and pepper to taste

Instructions

  • In a large skillet or wok, heat the 2 teaspoons sesame oil over medium-high heat. Add the ½ cup minced onion and cook until translucent. Add 2 teaspoons minced garlic and 1 tablespoon fresh grated ginger, and cook for an additional 30 seconds.
  • Add 1 pound ground turkey and cook for 7-8 minutes until browned.
  • Add 1 (14-ounce) bag prepared coleslaw mix and stir well until the coleslaw starts to soften.
  • Add ¼ cup soy sauce and 2 tablespoons hoisin sauce and mix to combine.
  • Season to taste with salt and pepper to taste and garnish with ¼ cup chopped green onions

Video

Notes

Storage & Reheating Instructions
  • Refrigerate: Cool completely, then store in an airtight container for 4–5 days.
  • Reheat: Warm in the microwave, covering with a damp paper towel to keep the meat and veggies from drying out.

Nutrition

Calories: 201kcal | Carbohydrates: 11g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 1000mg | Potassium: 520mg | Fiber: 1g | Sugar: 5g | Vitamin A: 94IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg
Egg roll in a bowl all cooked and ready to serve.

Yummy Egg Roll Recipes To Try

I definitely love my egg rolls! They are so fun to make and full of flavor. A few that I love right now are Air Fryer Avocado Egg Rolls, or these yummy Philly Cheesesteak Egg Rolls, and these fun Strawberry Cheesecake Egg Rolls for dessert!

]]> https://therecipecritic.com/egg-roll-in-a-bowl/feed/ 9 186463 Thanksgiving Casserole https://therecipecritic.com/thanksgiving-casserole/ https://therecipecritic.com/thanksgiving-casserole/#comments Thu, 27 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=319649 This Thanksgiving leftover casserole is the best way to enjoy every last bit of your Thanksgiving dinner. I give you…]]>

This Thanksgiving leftover casserole is the best way to enjoy every last bit of your Thanksgiving dinner. I give you tips for keeping it moist, flavorful, and perfectly layered.

Someone lifting a serving of Thanksgiving leftover casserole out of the baking dish.

Why You Need This Recipe In Your Life

  • Everything bakes up perfectly. The layers actually stay distinct. You get crispy stuffing, creamy potatoes, and juicy turkey! No soggy leftovers here. Just classic Thanksgiving flavor.
  • No weird extras, just real leftovers. You don’t need to add cream soup or fancy ingredients, just what’s in your fridge!

Thanksgiving Leftover Ingredients

Overhead shot of labeled ingredients.
  • Vegetables: Use whatever leftover veggie side dish you have. Corn, peas, leftover roasted veggies, or even green bean casserole.
  • Cranberry sauce: Keep it on the side, or spread some over the turkey before adding mashed potatoes if you love the sweet & tart flavor.
  • Turkey: Use sliced or shredded turkey; light or dark meat will work, Use what you like according to your taste. You can even use rotisserie chicken here.

Thanksgiving Leftover Casserole Recipe

I hate having a fridge full of a bunch of Tupperware. This year, you can just layer everything into this casserole instead. You’ll save space in your fridge, and the best part? You have dinner ready to pop in the oven the next day!

  1. Prep & Layer Turkey: Preheat the oven to 400°F, then add a layer of turkey to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth if your turkey is dry.
  2. Add Mashed Potatoes: Spread mashed potatoes evenly over the turkey.
  3. Add Veggies: Sprinkle vegetables on top of the potatoes.
  4. Layer Gravy: Evenly pour leftover gravy over the top of the vegetables.
  5. Add Stuffing & Bake: Add a layer of leftover stuffing to the top of the casserole. Drizzle with some chicken broth if your stuffing is on the dry side. Cover with foil, then bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.
  6. Add Cranberry Sauce & Serve: Dollop cranberry sauce on top of the Thanksgiving leftover casserole, if desired, then serve.
Turkey slices layered on the bottom of a baking dish.
Mashed potatoes layered over the top of the turkey.
Green beans sprinkled on top of the mashed potatoes.
Gravy being poured over the top of the green beans.
Stuffing added to the top of the gravy covered green beans.
Thanksgiving leftover casserole all baked and topped with dollops of cranberry sauce.

Alyssa’s Pro Tip

Pro Tip: Keep it juicy! Add a splash of chicken broth to moisten turkey, thin your gravy that’s too thick, or moisten dry stuffing.

Print

Thanksgiving Casserole

This easy casserole transforms Thanksgiving leftovers into a hearty, comforting meal everyone will love.
Course Dinner, Main Course
Cuisine American
Keyword thanksgiving casserole, thanksgiving casserole recipe, thanksgiving leftover casserole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 294kcal
Author Alyssa Rivers

Ingredients

  • 3-4 cups sliced or shredded turkey
  • 3-4 cups mashed potatoes
  • 1 cup gravy
  • 2 cups leftover vegetables I used green beans
  • 3-4 cups stuffing
  • chicken broth as needed
  • cranberry sauce optional

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Add a layer of 3-4 cups sliced or shredded turkey to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth if your turkey is dry.
  • Spread a layer of 3-4 cups mashed potatoes evenly over the turkey.
  • Sprinkle 2 cups leftover vegetables over the potatoes.
  • Evenly pour 1 cup gravy over the top of the vegetables.
  • Add a layer of 3-4 cups stuffing to the top of the casserole. Drizzle with some chicken broth if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.
  • Dollop the top of the casserole with cranberry sauce if desired and serve.

Notes

Make Ahead & Storage Instructions
  • Make Ahead: Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.
  • Freeze: Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.

Nutrition

Calories: 294kcal | Carbohydrates: 38g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 38mg | Sodium: 582mg | Potassium: 607mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2563IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 2mg
Plated portion of Thanksgiving leftover casserole.

More Ways To Use Thanksgiving Leftovers

]]> https://therecipecritic.com/thanksgiving-casserole/feed/ 1 319649 Easy Turkey Gravy https://therecipecritic.com/turkey-gravy/ https://therecipecritic.com/turkey-gravy/#comments Wed, 05 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=73270 Rich, creamy, and ready in minutes, this turkey gravy is pure holiday comfort. Once you pour it over your turkey…]]>

Rich, creamy, and ready in minutes, this turkey gravy is pure holiday comfort. Once you pour it over your turkey and mashed potatoes, you’ll never skip making it from scratch again.

Turkey gravy with turkey next to it in a serving dish.

The Secret to Perfect Turkey Gravy

  • Real Flavor: Made with flavorful pan turkey drippings for that deep, roasted turkey taste you can’t get from a packet.
  • Smooth Texture: My classic roux technique makes it perfectly thick and lump-free every time.
  • Easy and Customizable: Works with or without drippings. Just use turkey stock for the same cozy, homemade flavor.

Homemade Turkey Gravy Ingredients

Overhead shot of labeled ingredients.
  • Cornstarch or flour? Substitute cornstarch for your flour if you prefer. Mix equal parts cornstarch and water.
  • Customize: This gravy can be customized with fresh minced herbs or a splash of wine.
  • No drippings? No problem. Use turkey stock or broth for flavor, then add flour or cornstarch to thicken, and follow the same steps. Your gravy will still taste amazing!

How to Make Turkey Gravy From Scratch

Making homemade gravy couldn’t be easier. Just a couple of ingredients and you’ll be drizzling it on top of everything this Thanksgiving! Or make my giblet gravy for a fun flavor-packed twist! Got leftovers? Use it in my Thanksgiving Casserole!

  1. Deglaze Pan: Add 1 cup chicken broth to the roasting pan with pan drippings. Heat over medium-high heat to deglaze, using a whisk or wooden spoon to scrape up all the browned bits from the pan. Skim off any large pieces of fat.
  2. Thicken: Whisk in the flour, then continue simmering until the lumps have dissolved and the gravy has thickened. Add an additional ½-1 cup of chicken broth to reach the desired thickness, then salt and pepper your turkey gravy to taste.
Someone whisking i chicken broth to the roasting pan with pan drippings.
Adding flour to the gravy mixture.

Alyssa’s Pro Tip

Smooth gravy: For a smoother gravy, strain the pan drippings. Whisking your gravy is a key step to achieving a smooth texture. If it is lumpy, pour it through a sieve before serving.

Print

Turkey Gravy

Rich, smooth, and full of flavor, this homemade turkey gravy comes together in minutes using simple ingredients and savory pan drippings.
Course Dinner, Main Course, Side Dish
Cuisine American
Keyword easy turkey gravy, gravy, Turkey gravy, turkey gravy recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 people
Calories 12kcal
Author Alyssa Rivers

Ingredients

  • pan drippings from a 12-14 pound turkey
  • 1 ½-2 cups chicken broth
  • ¼ cup all-purpose flour
  • salt and pepper to taste

Instructions

  • Whisk in 1 cup of the 1 ½-2 cups chicken broth to the roasting pan, with the pan drippings from a 12-14 pound turkey, then heat over medium-high heat to deglaze. Use a whisk or wooden spoon to scrape up all the browned bits from the pan, and skim off any large pieces of fat.
  • Whisk in ¼ cup all-purpose flour, then continue simmering until the lumps have dissolved and the gravy has thickened. Add an additional ½ – 1 cup of chicken broth to get the desired thickness. Season with salt and pepper to taste.

Video

Notes

Storing & Reheating Leftovers
  • Refrigerate: Store in an airtight container for 3–4 days.
  • Freeze: Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm on the stove over medium heat, or microwave in 30-second increments until heated through.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 2mg | Iron: 0.1mg
Pouring turkey gravy over the turkey

More Must-Make Holiday Sides

Getting ready for your holiday dinner? Don’t forget the sides! Try these favorites: Green Bean Casserole, Sweet Potatoes, or this easy Stuffing.

]]> https://therecipecritic.com/turkey-gravy/feed/ 10 73270 8 Thanksgiving Turkeys So Good You Might Forget the Sides https://therecipecritic.com/thanksgiving-turkey-recipes/ https://therecipecritic.com/thanksgiving-turkey-recipes/#respond Fri, 24 Oct 2025 12:00:00 +0000 https://therecipecritic.com/?p=317230 All right, real talk. The turkey can make or break Thanksgiving. It’s the main event, the centerpiece, the dish everyone…]]>

All right, real talk. The turkey can make or break Thanksgiving. It’s the main event, the centerpiece, the dish everyone pretends not to be nervous about. But this year? You’ve got options.

Whether you are feeding a large crowd or just a few at home, I have recipes for everyone! And they all taste INCREDIBLE.

A cooked golden turkey plated with herbs and fruits.

The Real Secret to a Perfect Turkey

The secret to a show-stopping turkey isn’t luck, it’s prep. Build flavor from the inside out with a seasoned turkey rub and a generous layer under the skin. Keep it juicy with a rich homemade gravy made from pan drippings, and always have a reliable meat thermometer on hand to nail the cook time.

Before You Start Cooking the Turkey

  • Give it time to thaw. A frozen turkey needs about one day in the fridge for every 4–5 pounds. Don’t rush it or you’ll end up with a half-frozen bird on Thanksgiving morning.
  • Let it come to room temp. Take the turkey out of the fridge an hour before cooking so it roasts evenly and doesn’t shock the oven.
  • Pat it dry. No matter the method, dry skin means better browning and crispier skin.
  • Check for the giblet bag. Yes, it’s in there. Don’t be the person who finds it mid-carve.
  • Use a meat thermometer. Aim for 165°F in the thickest part of the breast and 170–175°F in the thigh. It’s the only way to know it’s done.
  • Let it rest. Don’t skip this part. Cover it loosely with foil and let it sit for at least 20–30 minutes before carving so the juices stay in the meat, not on your cutting board.

Turkey In a Bag

4.80 from 5 votes
Thanksgiving dinner is made easy with this incredibly moist and perfectly cooked turkey in a bag. The oven-safe roasting bag creates a tender and golden turkey with just a few simple steps making this the BEST way to cook a turkey.
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Slow Cooker Turkey Breast

4.89 from 9 votes
Amazing juicy and perfectly tender turkey breast that slow cooks all day in the crockpot!
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Turkey Roulade

No ratings yet
Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey turns out incredibly moist and is infused with your favorite Thanksgiving flavors. It takes far less time than traditional turkey and will make Thanksgiving day easy and delicious!
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The Juiciest Roasted Turkey

5 from 8 votes
Look no further! This roasted turkey recipe is the absolute juiciest, fool-proof turkey recipe you will ever need.
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Dry Brine Turkey

No ratings yet
When you dry brine your turkey, you end up with a beautifully browned bird with crispy skin on the outside and juicy, flavorful meat on the inside!
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Spatchcock Turkey

No ratings yet
A Spatchcock Turkey cooks faster and more evenly, and will be the most tender and juicy turkey you've ever cooked! Roasted or smoked, this turkey will wow your guests come Thanksgiving day.
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Perfect Smoked Turkey

5 from 4 votes
Just in time for Thanksgiving, this perfect smoked turkey is juicy and tender with a subtle smoky flavor. A simple brine and fresh herbs make each bite burst with flavor!
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Juicy Air Fryer Turkey

No ratings yet
This juicy air fryer turkey is SOO GOOD and will have all of your guests asking for more! It's perfectly golden brown and dripping in flavor… You will never cook a turkey any other way again! 
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Tell Me Your Favorite Way to Cook a Turkey!

Everyone has their “can’t skip” turkey tradition. Maybe it’s the herb butter, maybe it’s the smoker, maybe it’s Grandma’s roasting bag. Share your favorite way to make the turkey shine in the comments. I love seeing how every family does it a little differently!

]]> https://therecipecritic.com/thanksgiving-turkey-recipes/feed/ 0 317230 How To Air Fry Frozen Meatballs https://therecipecritic.com/air-fryer-frozen-meatballs/ https://therecipecritic.com/air-fryer-frozen-meatballs/#comments Sat, 27 Sep 2025 00:00:00 +0000 https://therecipecritic.com/?p=170258 Okay, hear me out, frozen meatballs in the air fryer are a total game-changer. They come out crispy on the…]]>

Okay, hear me out, frozen meatballs in the air fryer are a total game-changer. They come out crispy on the outside, juicy on the inside, and taste like you made them from scratch (but without the effort). I use them ALL the time!

Air fryer frozen meatballs in the air fryer basket.

Why You’ll Never Cook Meatballs Any Other Way

  • No guessing, no stressing! Toss frozen meatballs in the air fryer, and they come out perfectly crispy on the outside and juicy on the inside.
  • Dinner in record time! Forget waiting on the oven. The air fryer gets them hot and golden in minutes, and cleanup is basically nothing.
  • So many uses! Sub sandwiches, pasta night, party appetizers. These meatballs are ready to use with whatever you’ve got going on.

Air Fryer Frozen Meatball Ingredients

Overhead shot of labeled ingredients.

How to Make Air Fryer Meatballs

You can quickly pop the meatballs straight from the freezer into the air fryer! They are perfect for an appetizer, an after-school snack, or on top of spaghetti for dinner. Here is my tried-and-true method for making the perfect meatball!

  1. Arrange: Place half the bag of frozen meatballs into the air fryer basket, then close and air-fry for 10 minutes at 400°F. (Cooking times may vary.)
  2. Cooking Meatballs: Shake the basket halfway through so the meatballs cook evenly. *Don’t skip this step! Cook the other half of the meatballs if desired. Enjoy as an appetizer or entree! Serve with your favorite sauce, BBQ, or marinara, or use them in any dish that requires meatballs.
Meatballs spaced out in the air fryer.
Cooked and read to enjoy!

Alyssa’s Pro tip

Don’t crowd: Cook the meatballs in a single layer, leaving a little space between them so they can crisp up on all sides. Continue to cook for an additional 1-2 minutes if you want an extra-crispy outside.

Print

Air Fryer Frozen Meatballs

The easiest way to make air fryer frozen meatballs! Perfectly crisp on the outside, tender and juicy inside.
Course Appetizer, Dinner
Cuisine Italian American
Keyword air fryer meatballs, Frozen Air Fryer Meatballs, Frozen Meatballs
Prep Time 2 minutes
10 minutes
Total Time 12 minutes
Servings 6
Calories 323kcal
Author Alyssa Rivers

Ingredients

  • 1 (26-ounce) bag frozen meatballs

Instructions

  • Place half of 1 (26-ounce) bag frozen meatballs into the basket of the air fryer.
  • Close the basket and air fry the meatballs for 10 minutes at 400 degrees Fahrenheit.
  • Shake the basket halfway through to evenly cook the meatballs.
  • Continue to cook for an additional 1-2 minutes if you want your meatballs extra crispy on the outside. Cook the other half of the meatballs if desired.
  • Enjoy as an appetizer or entree! Serve with bbq sauce, marinara sauce, on top of spaghetti, or in any recipe that requires meatballs.

Video

Notes

Storing and Reheating
  • Storage: Keep leftover meatballs in an airtight container in the fridge for 3–5 days.
  • Reheating: Pop them back in the air fryer at 400°F for about 5 minutes.

Nutrition

Calories: 323kcal | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 69mg | Potassium: 353mg | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
A meatballs with a toothpick being dipped into BBQ sauce.

More Air Fryer Recipes

]]> https://therecipecritic.com/air-fryer-frozen-meatballs/feed/ 3 170258 Ground Turkey Tacos https://therecipecritic.com/ground-turkey-tacos/ https://therecipecritic.com/ground-turkey-tacos/#respond Sat, 08 Mar 2025 13:00:00 +0000 https://therecipecritic.com/?p=288623 These ground turkey tacos are full of fiesta flavor, all with less fat! Don’t let ground turkey steer you away!…]]>

These ground turkey tacos are full of fiesta flavor, all with less fat! Don’t let ground turkey steer you away! No one will miss the beef once they taste this taco filling. The seasonings and flavors absorb perfectly into the meat.

Overhead shot of ground turkey tacos.

Reasons You’ll Love This Recipe

  • Easy to Make: You can have these tacos on the table in just 20 minutes. While the meat cooks, get all of your toppings ready for a quick, easy dinner.
  • Healthier Option: Typical tacos are made with ground beef, but I love using ground turkey in its place, especially when I can add lots of seasonings so you don’t lose out on flavor.
  • Taco Tuesday Meal: These tacos will be the perfect addition to your Taco Tuesday dinner. Make them with my Mexican corn salad, 7 Layer dip, guacamole, and strawberry horchatas.

Taco Tuesday

Does anyone else absolutely love Taco Tuesday? Not only am I a huge fan of tacos, but I love not having to think about what to make for dinner. I try to switch up the kind of tacos I make to keep it interesting. I’ve been trying to be more conscious about making healthier choices, so I was a little skeptical about how these turkey tacos would taste. No joke, these were amazing, and my whole family gobbled them up! You have to try them!

Ingredients Needed

Overhead shot of labeled ingredients for the meat.
Overhead shot of labeled topping option ingredients.

How to Make Ground Turkey Tacos

This ground turkey taco recipe is so simple, it only takes 20 minutes, and dinner is ready! It’s the perfect thing to make on busy weeknights.

  1. Cook: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and then cook and crumble until no longer pink. Add the garlic and cook for 30 seconds.
  2. Season: Add in the taco seasoning and stir until combined.
  3. Simmer: Add in the salsa and stir until combined. Let simmer for about 5 minutes, then divide evenly into flour tortillas and top with desired toppings.
Overhead shot of ground turkey cooking in a skillet.
Overhead shot of cooking ground turkey with taco seasoning added to it.
Overhead shot of turkey and taco seasoning with salsa.

Ground Turkey Taco Tips and Variations

  • What kind of salsa should I use? You can use a jarred salsa for convenience! Try not to use a chunky salsa. You need the moisture from a thinner salsa to help add moisture to the cooked meat! Use a salsa verde to switch it up!
  • Get creative with add-ins! I LOVE adding a can of diced green chilies and grilled onion to the meat! It adds so much flavor! Try adding corn, black beans, or chopped bell peppers! If you use canned corn or beans, make sure to drain the liquid before adding it to the meat. The add-ins make this ground turkey taco meat stretch farther and feed more people!
  • Toppings: I highly recommend these toppings because these tacos tasted amazing! Top each taco with shredded cheese, shredded lettuce, pico de Gallo, chopped cilantro, and guacamole. But you can use any toppings your family likes, including sour cream, tomatoes, avocado, lime, cheddar cheese, and refried beans.
Overhead shot of cooked ground turkey meat.

Storing Leftover Ground Turkey Tacos

Ground turkey tacos make great leftovers for lunch the next day! Make a big batch so you can enjoy these tasty tacos all week long. Here are some tips for storing leftovers.

  • In the Refrigerator: It’s easiest to store all of your taco fillings separately. Store the ground turkey filling in an airtight container in the fridge. It will last up to 5 days. Store the toppings in separate containers in the fridge; they should last a week.
  • To Reheat: Reheat the leftover meat filling in the microwave until warmed through. Add a splash of water or salsa to add moisture if needed.
Angle shot of ground turkey tacos on a serving plate.

Tasty Taco Recipes For You To Try

Print

Ground Turkey Tacos

These ground turkey tacos are full of fiesta flavor, all with less fat! Don't let ground turkey steer you away! No one will miss the beef once they taste this taco filling.
Course Dinner
Cuisine American, Mexican American
Keyword ground turkey taco meat, ground turkey tacos recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 People
Calories 160kcal
Author Alyssa Rivers

Ingredients

Meat

  • 1 ½ pounds lean ground turkey
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 3 tablespoons homemade taco seasoning or store-bought
  • ¾ cup salsa
  • flour or corn tortillas for serving

Optional Toppings

  • shredded cheese
  • shredded lettuce
  • Pico de gallo
  • chopped cilantro
  • guacamole

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 ½ pounds lean ground turkey and cook and crumble until no longer pink. Add 1 teaspoon minced garlic and cook for 30 seconds.
  • Add 3 tablespoons homemade taco seasoning and stir until combined.
  • Add ¾ cup salsa and stir until combined. Let simmer for about 5 minutes.
  • Divide evenly into tortillas and top with desired toppings.

Nutrition

Calories: 160kcal | Carbohydrates: 3g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 372mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

]]> https://therecipecritic.com/ground-turkey-tacos/feed/ 0 288623 Turkey Chili https://therecipecritic.com/turkey-chili/ https://therecipecritic.com/turkey-chili/#comments Thu, 02 Jan 2025 13:00:00 +0000 https://therecipecritic.com/?p=279656 Turkey chili is such a comforting, tasty meal! Packed with ground turkey, tender vegetables, hearty beans, and a blend of…]]>

Turkey chili is such a comforting, tasty meal! Packed with ground turkey, tender vegetables, hearty beans, and a blend of bold spices, it’s filled with the most delicious flavor. Great for making ahead and feeding a crowd!

Overhead shot of a bowl of turkey chili garnished with sour cream, avocado, cheese, lime slice, and tortilla strips.

Reasons You’ll Love This Recipe

  • Easy to Make: Turkey chili comes together with very little effort, all in one pot! I love making this cozy dish on busy weeknights when it’s cold outside!
  • High-Protein and Filling: This recipe is loaded with protein! There’s a whole 34 grams of protein in each serving!  
  • Great for Meal Prep: After the chili has had to sit, all of the flavors meld together, and It tastes even better the next day! This chili is great for quick lunches and dinners during the week. Pair it with jalapeño cornbread and top it with air fryer tortilla strips to complete the meal!

Feel-Good Food

This easy turkey chili is well-balanced, high in protein, loaded with fiber, and vitamin-rich vegetables. As I get older, I am always on the lookout for recipes that not only help me reach my goals but taste amazing and help me feel full and satisfied. This turkey chili delivers on all accounts!

Ingredients Needed for Turkey Chili

Turkey chili comes together quickly and easily with simple ingredients you probably already have in your pantry!

How to Make Turkey Chili

Grab your ingredients, pull out the soup pot, and let’s make chili! Cooking up turkey chili is an absolute breeze. Just sauté the veggies, brown the meat, and mix in the other ingredients. Then, let it simmer until it’s hearty, thick and flavorful!

  1. Sauté: Add the olive oil to a large pot and heat over medium-high heat. Add the onion, bell pepper, and garlic and cook until almost tender.
  2. Brown: Add the ground turkey and cook until browned and no pink remains.
  3. Combine: Add the chicken broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt, pepper, and cayenne, then stir to combine.
  4. Simmer: Bring the chili to a boil, then reduce the heat to low and simmer until it starts to thicken and flavors combine, for about 30 minutes. Serve with the toppings of your choice.
Overhead shot of celery and onion and garlic sautéing in a pot.
Overhead shot of ground turkey added to the veggies in the pot.
Overhead shot of beans, tomatoes and seasonings in the pot with the ground turkey and veggies.
Overhead shot of all ingredients simmering in a pot.

Turkey Chili Variations

Here are a few ideas for easily changing up this turkey chili recipe. You can customize it to make it exactly how you want!

  • Add some more vegetables! You can add diced potatoes, carrots, celery, mushrooms, or zucchini. A cup or two of any of these would add great flavor to this chili. Cook them in the pot with the onion and bell pepper before browning the turkey.
  • Want to change up the flavor? To change things up, you could try adding a couple of tablespoons of adobo sauce and a teaspoon or two of smoked paprika. If you want a smokey flavor, add ½ teaspoon of liquid smoke!
  • Not enough spice? To make it spicier, add a little more cayenne pepper! To simmer down the spice, omit the cayenne pepper completely. If it’s still too spicy, try adding a tablespoon of brown sugar or a spoonful of sour cream.
  • Give me all the toppings! The toppings are the best part! Top with lime wedges, sour cream, shredded cheese, fresh cilantro, diced tomatoes, avocado, Fritos or tortilla strips, jalapeños and/or red onions.
Overhead shot of turkey chili in a pot.

How to Store Leftovers

I love to meal prep this turkey chili because it stores well for days! Cook up a big batch to have ready for lunches or dinners throughout the week. It’s even tastier the next day!

  • Fridge: Store leftover turkey chili in the fridge in an airtight container for 5-7 days.
  • Reheating: Reheat in the microwave or on the stovetop until heated through and steaming.
  • Freezer: You can freeze turkey chili in an airtight container or a freezer ziplock bag for up to 3 months. Let it thaw overnight in the fridge before reheating and serving.
Close up shot of a bowl of turkey chili with avocado, lime, cheese sour cream and tortilla strips for garnish.

More Delicious Chili Recipes

During the winter months, my family is all about chili for dinner! There’s nothing better to warm you up on a chilly day. Here are some of our favorite recipes that I make all the time. I know your families will love them just as much as mine does.

Print

Turkey Chili

Turkey chili is such a comforting, satisfying meal! Packed with ground turkey, tender vegetables, hearty beans, and a blend of bold spices, it’s filled with the most delicious flavor.
Course Dinner, Main Course
Cuisine American
Keyword best turkey chili recipe, ground turkey chili, Turkey Chili, Turkey Chili Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 277kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds ground turkey
  • 1 tablespoon olive oil
  • 1 ½ cup diced onion, about 1 small onion
  • 1 cup diced green bell pepper, about 1 bell pepper
  • 2 teaspoons minced garlic, about 2 cloves
  • 2 cups chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes, not drained
  • 1 (15-ounce) can pinto beans, drained
  • 1 (15-ounce) can red kidney beans, drained
  • 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper

Instructions

  • Add the 1 tablespoon olive oil to a large pot and heat over medium-high heat. Add the 1 ½ cup diced onion, 1 cup diced green bell pepper, and 2 teaspoons minced garlic,and cook until almost tender. Add in the 2 pounds ground turkey and cook until browned and no pink remains.
  • Add in the 2 cups chicken broth, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can pinto beans, 1 (15-ounce) can red kidney beans, 3 tablespoons chili powder, 1 tablespoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper. Stir to combine.
  • Bring the chili to a boil, then reduce the heat to low and simmer it until it starts to thicken and flavors combine, about 30 minutes.
  • Serve with the toppings of your choice.

Nutrition

Calories: 277kcal | Carbohydrates: 26g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 1107mg | Potassium: 970mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1214IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 4mg
]]> https://therecipecritic.com/turkey-chili/feed/ 2 279656 How to Carve a Turkey https://therecipecritic.com/how-to-carve-a-turkey/ https://therecipecritic.com/how-to-carve-a-turkey/#respond Fri, 22 Nov 2024 01:00:00 +0000 https://therecipecritic.com/?p=274367 Learning how to carve a turkey is easier than you think! My step-by-step tutorial is here to help you along…]]>

Learning how to carve a turkey is easier than you think! My step-by-step tutorial is here to help you along the way. Impress your guests with your beautifully carved turkey.

Close view of a knife carving into a turkey.

Reasons to Learn How to Carve a Turkey

  • Step-by-Step Instructions: Follow my easy step-by-step tutorial to help you learn how to carve a turkey. My photos are SO helpful!
  • Beautiful Presentation: Displaying a beautifully carved turkey makes a turkey dinner incredibly special.
  • Get the Most Meat: There is delicious meat to be carved from every section of your bird. Knowing how and where to carve will maximize the meat you get out of your turkey. Use any extra meat for recipes like this soup or this casserole!

What to Know Before Carving a Turkey

Before you start carving your turkey, there are a few things you need to know! Follow my tips below so you’re prepped and ready to go before you cut into your beautiful bird.

  • Let it Rest: It’s important to let your turkey rest before carving! Remove the turkey from the oven and allow it to rest for 20-30 minutes. This allows the juices to be redistributed, making it super juicy and easier to carve.
  • Gather the Tools: You’ll need a sharp carving knife, a carving fork, a large cutting board with grooves to help catch juices, and a platter for serving.
  • Position the Turkey Breast Side Up: Place the turkey breast side up on the cutting board. If it’s large, you might want to stabilize it by placing a kitchen towel underneath.
  • Locate the Turkey Parts: I labeled the turkey and where to locate the pieces you will be cutting, carving, and removing. It’s super helpful if you’ve never carved a turkey before!
  • Remove the Twine: Use a pair of kitchen shears to snip the twine holding the legs together!
Top view of a roasted turkey on a platter with labeled pieces.

Let’s Get Carving!

Carving a turkey can be intimidating, but I promise you it’s easier than it looks! Once you locate the pieces on the turkey, it’s easy to see where to carve. Follow my tutorial below to help you along the way.

Remove the Legs

  1. Locate the Leg: The leg contains two parts: the drumstick and the thigh. Start by cutting through the skin between the leg and the body. Bend the leg away from the body to find the joint, then cut through it to remove the leg. Repeat on the other side.
  2. Separate the Thigh from the Drumstick: Identify the joint between the thigh and the drumstick. Cut through the joint to separate them.
First photo of a knife cutting into a turkey leg.
Second photo of both turkey legs removed from the turkey.

Carve and Slice the Breasts

  1. Cut Down the Center: Make a long, even cut down one side of the center of the breastbone.
  2. Follow the Curve of the Bone: Slice down to the rib cage, then follow the curve of the bone.
  3. Remove the Breast: Cut through and remove the breast completely from the bone. Repeat on the other side.
  4. Slice the Breast Meat: Slice the breast meat into even pieces against the grain. Aim for about ½ inch thick.
Third photo of the knife carving into the breast.
Fourth photo of the knife cutting along the curve of the bone.
Fifth photo of the knife cutting the breast completely off the bird.
Sixth photo of the breast being sliced.

Remove the Wings

  1. Cut Off the Wings: Hold the wing with one hand, and cut off the wings on both sides of the turkey using your knife.
Seventh photo of the knife cutting off the wing.

Turkey Carving Tips

Follow my carving tips to get the most out of your bird! I walk you through every step so that you can beautifully serve your turkey to your guests.

  • Rest the Turkey: The turkey needs time to rest to ensure the turkey remains moist, juicy, and full of that amazing flavor. Letting the turkey rest also helps the moisture redistribute throughout the meat and retain the tenderness. Let the turkey rest for about 20-30 minutes, and then it is ready to carve!
  • Use a Large Cutting Board: Be sure your cutting board is larger than your turkey. I like to use a cutting board with edges to catch the juices.
  • Natural Joints and Seams: If you’re unsure about where to cut, look for natural joints and seams.
  • Dark Meat: If you have guests who love dark meat, it’s located in the thigh meat and the leg meat of the turkey.
  • Practice: Practice makes perfect, so don’t worry if it’s not perfect the first time! Every year you’ll get better and better.
  • Save the Carcass: Don’t forget to save the carcass to make stock later!

What is the Best Knife For Carving?

The most important thing when carving your Thanksgiving turkey is to use a sharp knife! You can use a chef’s knife or a serrated knife to carve a turkey, but if you really want to make it easy, use an electric carving knife!

Ready to Plate and Serve

Now that you have your turkey pieces separated and removed from the turkey carcass, it’s time to arrange it on a platter and serve!

Top view of all the turkey pieces removed and labeled.

Storing Leftover Turkey

This roasted turkey recipe makes the BEST leftovers! I have some great suggestions for recipes using leftover turkey at the end of this post.

  • In the Refrigerator: Once the roasted turkey has cooled, place it in an airtight container and refrigerate for 3 to 5 days.
  • In the Freezer: After your turkey has cooled down, place it in a freezer bag. Lay your turkey flat in the bag, then zip or suction out all the air. Label the bag with the date, and store it for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.
  • To Reheat: To reheat in the oven, place in a baking dish at 350 degrees Fahrenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes until warm. Try not to overheat, as this will leave your leftover turkey dry and hard.

How Do I Serve Carved Turkey?

Once you carve your turkey, let’s make it look pretty! Place the sliced breasts in the center of your serving platter. Next, arrange the legs, thighs, and wings around the sliced breasts for a nice presentation! Garnish with fresh herbs, sliced apples and oranges, and fresh cranberries to give it that WOW factor!

Top view of the turkey carved and arranged on a platter for serving.

Recipes Using Leftover Turkey

There are SO many ways to use up your leftover turkey! It’s like the meal that keeps on giving. Use your leftover turkey in these tasty recipes that your family will enjoy all week long!

]]> https://therecipecritic.com/how-to-carve-a-turkey/feed/ 0 274367 Turkey Roulade https://therecipecritic.com/turkey-roulade/ https://therecipecritic.com/turkey-roulade/#respond Wed, 13 Nov 2024 13:00:00 +0000 https://therecipecritic.com/?p=269392 Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey…]]>

Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey turns out incredibly moist and is infused with your favorite Thanksgiving flavors. It takes far less time than traditional turkey and will make Thanksgiving day easy and delicious!

Close view of turkey roulade on a platter and sliced.

Reasons You’ll Love This Recipe

  • Make-Ahead Option: Assemble this turkey roulade the night before and pop it in the oven 2 hours before your guests arrive. This will make Thanksgiving dinner prep much easier!
  • Thanksgiving Meal Alternative: This turkey roulade takes far less time than a traditional whole turkey, and everyone will LOVE this alternative!
  • Moist and Flavorful: This all-in-one recipe combines both turkey and stuffing! The turkey stays moist, the outside gets crispy brown, and the stuffing adds classic Thanksgiving flavor!

Ingredients to Make Turkey Roulade

Roulade means “to roll” and the ingredients for this turkey roulade use a flat piece of meat and moist sausage stuffing. My homemade stuffing in this recipe is incredible! You could also try my Grandma’s Sausage Herb Stuffing.

Turkey

  • Boneless Turkey Breast:  You’ll need 1 large turkey breast. Make sure it is boneless and about 5-6 pounds. I prefer skin on!
  • Unsalted Butter: Unsalted butter allows you to control the salt flavor in the roulade.
  • Salt and Pepper: To season and enhance the flavor.
  • Sage, Parsley, and Thyme: Perfect seasonings to flavor the turkey.
Ingredients labeled to prep the turkey for the turkey roulade.

Sausage Stuffing

  • Pork Sausage: Casings removed or buy ground pork sausage!
  • Unsalted Butter: To help cook and soften the veggies.
  • Onion, Celery, and Carrot: Minced or diced small for the sausage. The classic combination of vegetables for stuffing.
  • Thyme, Parsley, Rosemary: Perfect seasonings to flavor the stuffing.
  • Salt and Pepper: To season and enhance the flavor.
  • Apple Cider Vinegar: Adds acidity to help brighten and enhance the flavors.
  • Chicken Broth: Adds moisture to the stuffing.
  • Stuffing Mix: One box of premade stuffing mix makes this so easy!
Ingredients listed to make the sausage stuffing for turkey roulade.

Turkey Roulade Recipe

My family went crazy over this turkey roulade and they asked if I could make it every year! It’s incredibly easy to assemble and the presentation is a show stopper, that I just might! Follow my step-by-step instructions to help you along the way.

  1. Prepare the Turkey: Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside. Butterfly the turkey breast by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.
  2. Mix Butter Rub: In a small bowl, mix the butter, salt, pepper, sage, parsley, and thyme. This is the rub for the outside of the turkey.
  3. Cook Veggies: For the sausage stuffing melt the butter in a large skillet over medium-high heat. Cook the onion, celery, and carrot in the butter until the vegetables are tender, about 4-5 minutes.
  4. Make Stuffing: Add the pork sausage, thyme, parsley, rosemary, salt, and pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes. Pour the apple cider vinegar and chicken stock into the skillet and stir to combine. Reduce the heat to low, add in the stuffing mix, and stir until the stuffing has absorbed all the liquid.

Assemble the Turkey Roulade

  1. Spread the Stuffing on Turkey: Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.
  2. Roll, Add Butter Rub, and Tie: Roll the turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade. Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it. Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.
  3. Bake: Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Baking time will depend on how big the turkey is. Be careful not to over bake the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.
First photo of the turkey breast butterflied and flattened.
Second photo of the butter rub.
Third photo of the veggies cooking in a pan.
Fourth photo of the stuffing in a pan.
Fifth photo of the stuffing spread on the flattened turkey breast.
Sixth photo of the turkey roulade rolled, buttered, and tied.
Seventh photo of the turkey roulade in a roasting pan to bake.

Turkey Roulade Tips

Don’t let this turkey roulade recipe intimidate you! Follow my step-by-step instructions and these tips to help you along the way.

  • Turkey Breast Tips: You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary. The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can’t find boneless turkey breasts. 
  • Make Ahead: You can prepare the roulade up to 24 hours in advance and store it in the fridge until you are ready to bake it. 
  • Stuffing: If you have a stuffing recipe that you prefer to use in this roulade, feel free to do so! As long as it’s not too chunky because you want to be able to spread it evenly and roll the roulade tightly around the stuffing. 
  • Foil: If the turkey is getting too dark but still not at the right temperature, cover it with aluminum foil. I check the temperature at 60 minutes then followed by every 10-20 minutes after that.
  • Make Gravy: If your roulade produces enough juice drippings from baking you can make my easy turkey gravy with it!
Top view of turkey roulade on a platter.

Storing Leftover Roulade

Follow my tips below for storing and reheating leftovers…if you’re lucky enough to have any!

  • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. 
  • To Reheat: Reheat portions in the microwave until warmed through.
  • In the Freezer: To store leftover turkey roulade in the freezer, make sure it’s completely cooled first. Place it in an airtight container and keep it frozen for up to 2 months. Thaw in the fridge overnight.
Close view of a slice of turkey roulade.

Perfectly Tasty Side Dishes

Because this turkey roulade already has stuffing inside, keep the sides simple! Here are some delicious ideas for you to make to complete this meal.

Print

Turkey Roulade

Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey turns out incredibly moist and is infused with your favorite Thanksgiving flavors. It takes far less time than traditional turkey and will make Thanksgiving day easy and delicious!
Course Dinner, Main Course
Cuisine American, Holiday, Thanksgiving
Keyword roulade, thanksgiving, turkey, turkey roulade recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 10 people
Calories 325kcal
Author Alyssa Rivers

Equipment

  • 1 roasting pan and rack insert

Ingredients

Turkey

  • 1 boneless turkey breast, skin on, 5-6 pounds
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon sage
  • ½ teaspoon parsley
  • ½ teaspoon thyme

Sausage stuffing

  • ½ pound pork sausage, casings removed
  • 3 tablespoons unsalted butter
  • ½ cup minced yellow onion, about ½ medium onion
  • ½ cup minced celery, about 1 ½ ribs
  • ½ cup minced carrot, about 1 medium carrot
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoon rosemary
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons apple cider vinegar
  • 1 ¾ cup chicken broth
  • 1 (6-ounce) box stuffing mix

Instructions

  • Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside.
  • Butterfly 1 boneless turkey breast, by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.
  • In a small bowl, mix 6 tablespoons unsalted butter,1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon sage, ½ teaspoon parsley, and ½ teaspoon thyme. This is the rub for the outside of the turkey.
  • For the sausage stuffing melt 3 tablespoons unsalted butter in a large skillet over medium-high heat. Cook ½ cup minced yellow onion, ½ cup minced celery, and ½ cup minced carrot, in the butter until the vegetables are tender, about 4-5 minutes.
  • Add the ½ pound pork sausage, 1 teaspoon thyme, 1 teaspoon parsley, 1 teaspoon rosemary, ½ teaspoon salt, and ½ teaspoon pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes.
  • Pour 2 tablespoons apple cider vinegar and 1 ¾ cup chicken broth into the skillet and stir to combine. Reduce the heat to low, add 1 (6-ounce) box stuffing mix, and stir until the stuffing has absorbed all the liquid.
  • Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.
  • Roll the Turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade.
  • Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it.
  • Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.
  • Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve. Baking time will depend on how big the turkey is. Be careful not to overbake the roulade.
  • When the roulade has temped out remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.

Notes

You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary.
If the turkey is getting too dark but still not at the right temperature, cover it with foil. I check the temperature at 60 minutes and then every 10-20 minutes after that.
The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can’t find boneless turkey breasts. 

Nutrition

Calories: 325kcal | Carbohydrates: 17g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1096mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1458IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

]]> https://therecipecritic.com/turkey-roulade/feed/ 0 269392 The Juiciest Roasted Turkey https://therecipecritic.com/best-oven-baked-turkey-recipe/ https://therecipecritic.com/best-oven-baked-turkey-recipe/#comments Tue, 12 Nov 2024 23:00:00 +0000 https://therecipecritic.com/?p=73190 Look no further! This roasted turkey recipe is the absolute juiciest, fool-proof turkey recipe you will ever need. You’ll have…]]>

Look no further! This roasted turkey recipe is the absolute juiciest, fool-proof turkey recipe you will ever need. You’ll have the confidence to make a perfect turkey every time. This deliciously seasoned turkey will be the star of your Thanksgiving meal!

Top view of roasted turkey on a platter.

Turkey Timeline

I want you to be as prepared as possible for turkey day! My turkey timeline breaks it down into the days, hours, and minutes leading up to roasting time.

  • 3-7 Days Before Cooking: Plan ahead to thaw the turkey! Place the frozen turkey in the refrigerator to thaw safely. Refrigerate your turkey for 24 hours for every 5 pounds. A 15-pound turkey will take about 3 days to thaw in the refrigerator. The thawing time also depends on the size of your turkey!
  • 2 Days Before Cooking: Check the turkey to make sure it is thawing correctly!
  • 4-5 Hours Before Serving: Watch the clock! Time the turkey to come out of the oven 30 minutes before serving. If you’re eating at 5:00 PM, make sure the turkey is prepped and in the oven by 12:30 PM.
  • 30 Minutes Before Cooking: Remove the turkey from the refrigerator about 30 minutes before preparing your turkey for roasting.

You Asked, I Answered

I asked all of YOU what your biggest turkey struggles are, and I took every response to heart when creating this recipe. The turkey is the star of the show, and the top question was, “How do I make it juicy and not dried out?”

Roasting a turkey can feel intimidating, but I’m here to help you feel totally confident. This method gives you juicy, flavorful meat every time! My son even said it’s the best turkey he’s ever had (and he can take down a whole turkey breast solo). Want another fun way to serve turkey? Try my Turkey Roulade, it’s packed with flavor and makes a stunning holiday centerpiece too!

Ingredients to Make a Juicy Roasted Turkey

I have tweaked and perfected the ingredients over the years, and these ingredients will help you achieve the most flavorful and juiciest, roasted turkey!

Turkey and Stuffing

  • Turkey: 12 to 20 pounds, thawed.
  • Onion: Delicious onion flavor absorbs into the turkey.
  • Garlic: Fresh garlic cloves add the best aromatic flavor!
  • Rosemary and Thyme sprigs: Bold fresh herbs add incredible flavor.
  • Apple: I love using a sweet crisp apple cut into quarters.
  • Lemon: Brightens the flavors! Use an orange for a delicious alternative.

Alyssa’s Pro Tip

Don’t cook traditional stuffing inside of your turkey! The turkey cooks at a different rate than the stuffing. It will result in an overcooked turkey and the stuffing may not be at a temperature that is safe to eat! Use onion, garlic, apple, lemon, and fresh herbs instead. This will add flavor and help retain moisture during the cooking process!

Top view of Ingredients labeled individually.

Herb Butter

  • Butter: Makes the turkey meat tender and rich in flavor. It also gives the skin its crispy and golden color!
  • Dried Herbs: Oregano, rosemary, sage, and thyme are the ultimate turkey seasonings! I prefer dried herbs because fresh herbs tend to burn on the top of the turkey. You’re welcome to use fresh!
  • Salt and Pepper: Balances the flavors in the turkey!
A top shot of ingredients laid out and labeled individually.

How to Thaw and Prep a Turkey

It is best to start with a completely thawed turkey. The rule of thumb is 24 hours for every 5 pounds of turkey. This can take 3-7 days, and I add an extra day just in case! If you need to speed up the process, thaw in cold water. You can check a turkey with a thermometer and it should read 32 degrees Fahrenheit throughout the bird. Anything colder and it might still be frozen. Remember to never thaw your turkey at room temperature! Once thawed, here are a few steps to prepare your turkey.

  1. Remove From Fridge: Remove your turkey from the refrigerator about 30 minutes prior to preparing. This will help it to bake more evenly! I place the turkey on a large baking sheet to catch any juices.
  2. Remove the Neck, Giblet Bag, and Plastic Cage: Remove the neck and giblet bag from the turkey cavity. Save them to make my incredible giblet gravy! Take off the plastic cage holding the legs together.
  3. Dry: Pat the turkey dry, soaking up any excess moisture with paper towels.
  4. Fold Under the Wings: Fold the wings under your bird. This will prevent them from burning and drying out.
First photo of the turkey on a sheet pan.
Second photo of the neck and giblets removed from the turkey.
Third photo of a paper towel patting the turkey dry.
Fourth photo of the wings tucking underneath the turkey.

Roasting Instructions for a Juicy Turkey

This recipe is super straightforward and you will become a turkey master with my step-by-step instructions! No more stressing about the turkey on Thanksgiving day.

  1. Prepare and Stuff the Turkey: Preheat the oven to 325 degrees Fahrenheit. To prepare the turkey, remove the neck, giblets, and plastic cage holding the legs together. Pat the turkey dry using paper towels then tuck the wings under the turkey. Stuff the turkey with the onion, garlic, apple, lemon, rosemary, and thyme.
  2. Combine the Herb Butter Mixture: In a small bowl combine the butter, thyme, oregano, rosemary, sage, salt, and pepper.
  3. Cover With Herb Butter: Rub the herb butter evenly all over the turkey.
  4. Under the Skin: Loosen the skin and spread the herb butter underneath the skin. (This infuses the turkey breast with incredible flavor and allows the flavors to go deeper into the turkey. The butter helps to keep the meat juicy, and can also help prevent it from drying out. Don’t skip this part!)
  5. Tie the Legs: Tie the legs together using kitchen twine or string.
  6. Place in a Roasting Pan: Position the prepared bird in a large roasting pan breast side up.
  7. Insert Thermometer/ Roast Turkey: Remove the pop-up thermometer from the turkey. Insert an oven-safe thermometer into the thickest part of the breast, about 2 inches deep. Be careful not to hit the bone! Cook for 15 minutes for each pound or until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear. Let the roasted turkey rest for 20 minutes before carving.
Fifth photo of the turkey being stuffed.
Sixth photo of the herb butter mixed.
Seventh photo of the herb butter spreading on the turkey.
Eighth photo of the herb butter spreading underneath the skin of the turkey.
Ninth photo of the legs being tied with twine.
Tenth photo of the turkey placed in a roasting pan.
Eleventh photo of the thermometer inserted into the turkey breast.

What if the Skin is Getting Too Dark?

If the skin on the top of your roasted turkey is getting too dark and crispy, here are some tips to help you out!

  • Tent with Foil: This helps protect the turkey breast from direct heat, but continues to cook the rest of the turkey evenly. Cover the turkey loosely with the aluminum foil, then remove it towards the end, if needed.
  • Check the Oven Temperature: The oven might be too hot for the turkey. I like to roast my turkey at 325 degrees Fahrenheit. If you need to reduce the oven temperature to slow the cooking process you can. A lower temperature also helps the turkey to cook more evenly.
  • Rack Placement: Make sure the turkey isn’t too close to the top element of the oven. Adjust or remove one of the racks if needed to make room for the turkey to roast. Place the turkey in the lower half of the oven.
Close side view of the turkey on a platter.

Why is My Roasted Turkey Too Dry?

The most common turkey struggle I hear about is having a dry turkey. Most of the time it’s because your roasted turkey has cooked for too long. You want to make sure the internal temperature of your turkey is 165 degrees Fahrenheit.

  • DO NOT Use the Pop-Up Timer: Immediately discard it when preparing the turkey. The pop-up timer will usually roast the turkey to 180 degrees Fahreneheit before it pops. That is far past the correct cooking temperature. The best way to watch the temperature is to use a leave-in thermometer or an instant-read thermometer.
  • Thermometer Placement: The best place to insert the thermometer is in the thickest part of the breast. Insert your thermometer about 2 inches into the breast being careful not to hit the bone.
  • Brining: Brining the turkey is also a great way to help the turkey retain moisture during the process. I recently dry-brined a turkey and it turned out incredible. I also have a great method for a wet brine turkey. Be sure to brine your turkey 24-48 hours before cooking.
  • Use Chicken Stock: Adding 1 to 2 cups of chicken stock to the bottom of the roasting pan will keep the turkey from drying out. It also helps when making your turkey gravy at the end. If you are planning to brine your turkey, then skip this tip.

How to Make Turkey Gravy?

This is one of my most asked questions! Making pan gravy is actually super easy! My Turkey Gravy is a simple recipe made with pan drippings, flour, and chicken broth. You just whisk it together over the stove and it comes together quickly! The flavors of the turkey make an incredible gravy. Salt and pepper to taste then pour it into your gravy boat!

Turkey gravy whisking in a pan.

How to Carve a Roasted Turkey

Follow my carving tips to get the most out of your bird! I walk you through every step so that you can beautifully serve your turkey to your guests.

  • Let it rest! This is an important step to ensure the turkey remains moist, juicy, and full of that amazing flavor. Letting the turkey rest also helps the moisture redistribute throughout the meat and retain the tenderness. Let the turkey rest for about 20-30 minutes, and then it is ready to carve!
  • Use a Sharp Knife: The most important thing when carving your turkey is to use a sharp knife. I like to use a chef’s knife or a serrated knife.
  • Legs and Thighs: I like to start with the legs (drumsticks) and thighs. Start cutting through the joint. Sometimes you have to twist to help loosen the joints. This helps me separate the leg better from the turkey. Once you cut the leg from the turkey, you can find the joint between the two and separate the leg from the thigh.
  • Breast: Slice close to the rib cage and remove the breast on each side. Once you have removed the whole breast, begin slicing even pieces against the grain. Repeat with the other breast.
  • Wings: Slice through the joint of the wing. Apply some pressure if needed and slightly twist the wing to help loosen the joint.
  • Excess Meat: Remove any excess meat left on the carcass then discard the carcass. Don’t forget to save the wishbone if you like that tradition like we do!
  • Plate: Plate everything together on a big beautiful serving platter.
Top view of the carved oven roasted turkey on a platter.

How to Store Leftover Roasted Turkey

This roasted turkey recipe makes the BEST leftovers! I love to make Leftover Turkey Casserole or Turkey Noodle Soup to use up the rest of my Thanksgiving dinner.

  • In the Refrigerator: Once the roasted turkey has cooled, place it in an airtight container and refrigerate for 3 to 5 days.
  • In the Freezer: After your turkey has cooled down, place it in a freezer bag. Lay your turkey flat in the bag and then zip or suction out all the air. Label your bag with the date, and store it for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.
  • To Reheat: To reheat in the oven, place in a baking dish at 350 degrees Fahrenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes until warm. Try not to overheat, as this will leave your leftover turkey dry and hard.
Top view of Thanksgiving dinner and oven roasted turkey on a plate.

Tried and True Thanksgiving Side Dishes

Print

The Juiciest Roasted Turkey

Look no further! This roasted turkey recipe is the absolute juiciest, fool-proof turkey recipe you will ever need.
Course Dinner, Main Course
Cuisine American
Keyword baked turkey, juicy turkey, oven roasted turkey recipe, turkey
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 15 people
Calories 68kcal
Author Alyssa Rivers

Ingredients

  • 1 (12-20 pound) turkey, thawed

Stuffing

  • 1 medium onion, quartered
  • 3 cloves garlic, peeled
  • 1 large apple, quartered
  • 1 medium lemon, sliced
  • 2 sprigs rosemary
  • 2 sprigs thyme

Herb Butter

  • ½ cup butter, softened
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Thaw 1 (12-20 pound) turkey, 3-7 days in advance in the refrigerator! Follow my thawing tips in the post.
  • Preheat the oven to 325 degrees Fahrenheit. To prepare the turkey, remove the neck, giblets, and plastic cage. Pat the turkey dry using paper towels then tuck the wings underneath the turkey.
  • Stuff the turkey with 1 medium onion, 3 cloves garlic, 1 large apple, 1 medium lemon, 2 sprigs rosemary, and 2 sprigs thyme.
  • In a small bowl combine ½ cup butter,1 tablespoon dried thyme, 1 tablespoon dried oregano , 1 tablespoon dried rosemary , 1 tablespoon dried sage, 1 teaspoon salt, and ½ teaspoon pepper.
  • Rub the herb butter evenly all over the turkey.
  • Loosen the skin and spread the herb butter underneath the skin.
  • Tie the legs together using kitchen twine or string.
  • Position the prepared bird in a large roasting pan breast side up.
  • Remove the pop-up thermometer and insert an oven-safe thermometer into the thickest part of the breast, about 2 inches deep. Be careful not to hit the bone!
  • Cook for 15 minutes for each pound or until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear. Let the turkey rest for 20 minutes before carving.

Notes

Updated on November 12, 2024
Originally Posted on October 20, 2019

Nutrition

Calories: 68kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 205mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
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