We are talking turkey today. Thanksgiving is just over a week out, but some turkey recipes can take up to 5 days of prep! Great Plains Communications has turned to our cable channel Food Network to find some of our favorite turkey preparations, if that is a wet brine, dry brine, no brine, or even just the turkey breasts for a smaller crowd.


Lemon and Herb Roasted Turkey

As Geoffrey Zakarian says in the video, “Don’t stress, because this is just a very big chicken.” Instead of worrying about room in your fridge for a wet brined turkey, this recipe requires just one shelf big enough for your roasting pan. The salt in the dry brine will dry out the skin to ensure it crisps in the oven and the seasonings provide a bright citrus note accompanied by familiar fall herb flavors.

 

Bobby Flay’s Cajun Brined Turkey

This recipe is if you are looking to jazz up the flavor profile a bit. Instead of using traditional thanksgiving herbs such as sage, rosemary and thyme, here Bobby Flay uses different chili powders and paprika for not only the brine but the dry rub as well.

 

Alton’s Butterflied Turkey How-To

A shorter cooking time, but also less area needed in the refrigerator – this recipe provides a new presentation of the turkey but still provides crispy skin and juicy meat. As Alton Brown explains, along with the other chefs in these videos, be sure to check the internal temperature of your turkey with a meat thermometer before assuming it is done. Do not rely on the pop-up “thermometers” that come with some turkeys.

 

Thanksgiving on 2 Sheet Pans

Maybe you are planning a Friendsgiving or your family is on the small side and a whole turkey would be way too much. This recipe provides season favorites such as sweet potatoes, cranberry sauce and beautifully roasted turkey breasts – all cooked on two sheet pans!

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