Whole Oven-Baked Turkey Recipes

A smoked turkey for Thanksgiving will be very juicy and tender, even without marinating, and the smoke flavor will be mild and subtle. If you don't have a smoker, you can use an outdoor grill and... read more

This recipe for a delicious, juicy turkey leaves behind a rich, savory juice after roasting. Use it to make a gravy for the bird! A bunch of traditional roasting herbs (thyme, parsley, rosemary, sage, and bay leaf) gives the turkey its special flavor. read more

Many people have their own favorite turkey recipe, but before cooking the holiday bird, Ree Drummond suggests soaking it in a brine made from unfiltered apple juice, coarse salt, brown sugar with the addition of garlic, bay leaf, - read more

Decorate your holiday table with a huge, golden-brown turkey, fragrant with herbs, apples, citrus, and garlic. All these ingredients are placed inside the bird before roasting, infusing it with their juices. During roasting, read more

The night before roasting, rub the entire surface of the turkey with a dry curing mixture made with black pepper, garlic powder, and dried dill and refrigerate overnight. Leave the turkey uncovered to allow the skin to dry thoroughly after roasting. read more

This recipe is a lifesaver if you're roasting a turkey at the last minute: the bird doesn't require marinating, but it turns out incredibly juicy, delicious, and flavorful. Your secret weapon is spiced butter infused with citrus zest. It will produce... read more

To give your turkey a Caribbean flavor, simply rub it with a sweet and spicy spice blend and grill it. To do this, combine brown sugar with cayenne pepper, ginger, garlic, and other aromatic spices and rub it all over. read more

A step-by-step recipe for making a traditional oven-baked Christmas turkey. read more

The secret to this recipe from Trisha Yearwood is to start the turkey in boiling water at a high temperature. After an hour, Trisha turns off the oven and lets the bird cook for a few more hours, unattended. read more

It's no wonder everyone loves time-tested recipes, and Ina Garten's turkey is no exception. She stuffs the bird with fresh thyme and lemon halves to ensure the meat is thoroughly infused with a subtle flavor. read more

• For the brine:
• For the herb butter:
• For the gravy:

Anne Burrell's secret to a super-juicy bird is the use of brine in her recipe. She soaks the turkey in cold, salted water with herbs for three days, allowing the meat to infuse with flavor before cooking. read more

Marcela Valladolid uses a special meat syringe to inject a mixture of chicken broth, melted butter, and tequila directly into the turkey breast, thighs, and legs, resulting in a juicy meat. read more

• Turkey marinade:
• Baking glaze:

With crispy golden skin and tender, juicy meat, Rachel's well-received turkey was marinated overnight in a sugar-herb marinade, then slow-roasted in the oven and finished with a thin layer of maple glaze - read more

Detailed recipe with photos.

• For the turkey:
• For the brine:
• For the filling:

A recipe for turkey marinated with ginger in a liquid brine and baked in the oven with rosemary. The bird is stuffed with red apples, combined with aromatic cinnamon, and sage, a spice that tenderizes the meat. read more

• Turkey
• Glaze

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

• For the lemon brine:

Detailed recipe with photos.

Detailed recipe with photos.

• For the turkey:
• For the sauce:

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

• Brine
• Sauce
• Turkey Rub

Ann Burrell's holiday turkey starts with a garlic-herb brine, which she soaks the bird in for several days before cooking. It not only adds flavor but also keeps the meat juicy. The night before cooking, she refrigerates the turkey, not... read more

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

• For the turkey:
• For the broth:
• For the sauce:

Detailed recipe with photos.

• For the marinade:
• For the sauce:
• 1 (4-5 kg) turkey

Detailed recipe with photos.

Detailed recipe with photos.

• For the glaze:
• For the turkey:

True to his passion for bold, rich flavors, Bobby Flay coats his turkey with a sweet and sour glaze. The key is to wait 15 minutes before brushing the bird with the glaze. If you wait any longer, the sugar in the glaze will... read more

Detailed recipe with photos.

Roast a flavorful whole turkey in the oven, South American style, with thyme, paprika, and cayenne pepper. read more