I love how the salt holds in the juices n moisture of the turkey. Plus i use the gibblets n neck to make a homemade stock/gravy to go wit the turkey, just an idea to try.

Here's an easy to follow sous vide recipe for juicy and delicious Turkey without having to cut it up and cook in separate parts. No dry breast meat pieces here. Try it for your next holiday meal!**This sous vide recipe will take about 16 hours so begin the instructions the day before you want to serve your finished entrée.

Stuffing a fifteen pound whole turkey with cashew nuts, herbs and spices and ground beef and pork turns a young hen turkey into a twenty person dinner, and can be cooked in three hours on top of your stove in a large 16 quart stock pot.To make this large 20 person dinner feast for two people, divide all ingredients by ten.The carved meat, the stuffing and the gravy freeze well for a year, since no dairy or eggs are used in braising this turkey.Our family stovetop hunting camping recipe. Family tradition is a hunting-camping weekend the day after Thanksgiving. Taking the leftovers from Thanksgiving Day and eating them for breakfast and dinner. Reheats well.Served traditionally family style without cranberry sauce, with a bowl of the best turkey broth in the world, with beetroot salad, with fava beans, brabant potatoes and orchyard apple pie. An eight course dinner feast from cast iron pans and skillets on a stove top or campfire.I did not take this dinner to the hunt this year. A young couple delivered my annual firewood yesterday. Ten kids, they did not have money for Thanksgiving. i gave them my food.#KeepRecipesAlive

The annual frozen turkey sales have started again, time to make turkey goulash and freeze for the year.We are not fond of whole frozen turkeys as a dinner for two, too much meat, but when made into 24 goulash dinners with gravy and vegetables, herbs and spices, and frozen, great make-ahead dinners. No dairy products are used, stays fresh for a year when frozen. Served over home made pasta fettucini (see cookpad recipe), steamed potatoes or wild rice and a side of cranberry marmelade.

I've been roasting turkeys for several years now, and not a just on thanksgiving. While I will say that smoking a turkey is the absolute best you can get (yes, even over frying), sometimes you want those traditional autumn flavors of sage and thyme with salty crackly turkey skin that comes from a traditional roasting process. I use a dry brine and place a compound butter under the skin to give the meat an extra layer of herbed flavor. The turkey is spatchcocked, which not only cuts down the cooking time and exposes the skin for crisping that typically get soggy with a whole bird roast, but it allows the turkey to lay flat so you can fit other things in the oven while it's cooking.

The British Embassy in Japan is hosting a campaign called "Food is GREAT: A Taste of Britain" for people to experience British cooking firsthand. There is more information on Facebook.http://www.facebook.com/oishii.igirisuYou can also use ground pork instead of sausage meat. After seasoning with salt and pepper, let it sit for 30 to 60 minutes before baking. Please spoon the cooked juices over the meat as it's baking. The opening where the turkey was stuffed will burn easily, so please cover with aluminum foil. You can optionally use carrots, onions, or turnips to accompany the turkey. Recipe by British Embassy

This is how my mother did her turkey this year. There is no set quantity so its down to you.

Honestly THE BEST TURKEY OF MY LIFE!!! it was so juicy and soft.

My daughter wanted to try her hand at the big bird this year so grandpa went and got his baby a turkey. Because im not comfy with her using the oven, she got to use an old fashioned table roaster which works quite well might i add. Her bird came out great.

Turkey breast is one of the most popular deli meats. Roasting your own breast takes minutes to prepare and rewards you with juicy meat flavored with fresh summer herbs. This small roast can be a main course or it can be chilled and sliced as needed for sandwiches, salads, wraps, tacos the possibilitys are endless!