Sunday, Nov 18, 2018

Savory Thanksgiving Turkey


If I were in charge of  cooking the turkey this year, (which I wish I was because of this recipe)  this is the recipe I would use.  It makes the most tender, savory turkey meat you have ever tasted.  I’m drooling just thinking about how delicious it is.  It does take a few days to defrost and marinade the turkey, but it is so worth it.  Happy Thanksgiving!

Savory Thanksgiving Turkey

Defrost time: 24 hours

Marinate time: 24 hours

Yield: 10 servings

1 six- to seven-pound frozen turkey

3 quarts (12 cups) water

2 cups salt

1½ cups brown sugar

2 tablespoons rosemary

2 tablespoons thyme

1 oven bag


Defrost turkey in refrigerator for 24 hours. Combine all ingredients in a large stockpot (except for the turkey and oven bag) and bring to a boil on the stove.

Remove boiling water from the stove and cool. Place defrosted turkey in the stockpot and let it marinate for 24 hours in refrigerator.

After the turkey marinates, take out the innards (neck and plastic sack containing liver and giblets) and rinse the turkey with water.

Cover turkey with melted butter and sprinkle with rosemary and thyme. Lightly dust the inside of an oven bag with flour, then place turkey inside.

Cook turkey at 350ºF for 2½ hours, or according to directions on oven bag.

To carve the turkey, cut off wings and drumsticks, and slice turkey into ¾-inch thick pieces. Cube leftover turkey and freeze for turkey meals. (See recipe index.)

Question: What do I do with my leftovers?

Jenny, which leftover casserole would freeze better…crock-pot lasagna or chicken stuffing casserole? There is no way my family will finish both before they go bad.


Answer:  Both. They will both freeze well and be a delicious meal another night. The one thing you have to be careful of is to make sure the noodles are all the way covered in sauce when warmed again or they will turn hard like a rock. I also had 1/4 cup water to the foil pan you freeze lasagna in. The water soaks into the noodles so adding more water helps you have more sauce. Are you planning on putting these leftovers in zip top bags or foil pans to freeze?


I was thinking zip top bags, but I could do foil pans….


If you do foil pans, when you are ready to serve, you can defrost it in your fridge for 24 hours, then bake it at normal time and temperature.  You can also bake it frozen for 2 hours.   It usually takes that long to defrost in the middle. Check it periodically to make sure it is warmed through, as it is already cooked.  If you use zip top bags, (that is what I use most often)  just make sure you label with permanent marker what the food item is.   Everything turns the same color in the freezer.  To serve, I would remove casserole from the plastic zip top bag and put it in a microwave safe dish to re-heat. Does that all make sense?


Yes, it does. Thanks!


Also, this is a great recipe for leftover turkey:

Cheesy Turkey Bake

Yield: 2 casseroles (4 to 6 servings each)

2 cups chicken stock or broth

2 cups water

4 teaspoons dried minced onion

2 cups uncooked rice

2 cups frozen peas, thawed

4 cups cubed cooked turkey

2 cans (10¾ ounces each) condensed cheddar cheese soup, undiluted

2 cups milk

1 teaspoons salt

2 cups finely crushed butter-flavored crackers (about 60)

2/3 cube butter, melted

In a large saucepan, bring the stock, water, and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork. Divide rice between two greased 9-inch square baking pans. Sprinkle each with peas and turkey.

In a bowl, combine soup, milk, and salt until smooth; pour over turkey. Toss cracker crumbs and butter; sprinkle over the top. Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 350°F for 35 minutes or until golden brown.


To serve: Thaw in refrigerator for 24 hours. Bake, uncovered, at 350°F for 65 minutes or until heated through, or bake frozen for 2 hours.


Leave a Reply