Best Turkey Recipes
Turkey shows up three ways in most kitchens. First, the holiday centerpiece that feeds 12 and takes 4 hours. Second, ground turkey for weeknight dinners that cook in 30 minutes. Third, leftover turkey that needs rescuing from the fridge before it goes bad.
This collection covers all three. The roasted turkeys range from traditional herb butter versions to bacon-wrapped showstoppers. Ground turkey recipes include everything from 21-minute meatballs to Greek-inspired burgers with tzatziki. For leftovers, you'll find creative solutions like cranberry pizza and mushroom gravy comfort food.
Timing varies wildly. A whole turkey needs 3-4 hours at 325F. Ground turkey cooks in 15-20 minutes. Turkey breast roasts in 90 minutes. Know your cut before you start cooking. The recipes below include exact times and temperatures for each preparation method.
The Recipes
Five-Spice Turkey Lettuce Wraps with Fresh Herbs
Ground turkey with Chinese five-spice, soy sauce, and ginger. Cook filling in 15 minutes. Butter lettuce leaves work better than iceberg for wrapping. Each person builds their own.
Cheesy Turkey Sausage Egg Muffins, 100 Calories
Whisk 8 eggs with 1/2 cup milk. Divide between 12 muffin cups with cooked turkey sausage and cheese. Bake 20 minutes at 350F. Each muffin has 12g protein.
Leftover Turkey in Mushroom Gravy - Comfort Food Recipe
Mushroom gravy starts with 2 tablespoons butter, 8 ounces sliced mushrooms. Add flour, then broth. Leftover turkey heats in the gravy for 5 minutes. Serve over mashed potatoes or noodles.
Thanksgiving Leftover Turkey and Cranberry Pizza with Mashed Potato
Spread leftover mashed potatoes as the base instead of tomato sauce. Top with turkey, cranberry sauce, and cheese. The 2-hour time includes making fresh dough. Store-bought saves 90 minutes.
Apple-Rosemary Turkey Brine, Overnight Cure
This brine uses 2 cups kosher salt, 1 cup sugar, 2 quarts apple cider. The turkey soaks 12-24 hours in the fridge. Pat completely dry before roasting or the skin won't crisp.
Spicy Turkey Burgers with Sriracha Mayo
Mix 1 pound ground turkey with 1/4 cup breadcrumbs, 1 egg, 2 teaspoons sriracha. Form into 4 patties, cook 6-7 minutes per side. The mayo combines 1/2 cup mayo with 1 tablespoon sriracha.
Baked Turkey Breakfast Sausage Patties
Mix ground turkey with sage, thyme, maple syrup, and red pepper flakes. Form into 12 patties, bake at 375F for 20 minutes. Freeze extras between parchment paper.
Turkey Sweet Potato Shepherd's Pie with Vegetables
Sweet potato topping instead of regular mashed potatoes. The filling cooks 20 minutes while sweet potatoes boil. Assembly and final bake takes another 30 minutes at 375F.
Easy Chocolate Rice Krispie Turkey Legs with Pretzel Bones
Shape Rice Krispie treats around pretzel rods while mixture is warm. Dip in melted chocolate. Kids can help with shaping. Makes 12 turkey legs in 25 minutes.
Keto Turkey Meatloaf with Almond Flour and Fresh Herbs
Almond flour replaces breadcrumbs, keeping carbs under 4g per serving. Bake at 350F for 60 minutes. Let rest 10 minutes before slicing or it falls apart.
Herb Butter Roasted Thanksgiving Turkey with Crispy Skin
The classic approach: compound butter under the skin, 325F for 3.5 hours. Start breast-down for the first hour to keep white meat moist. The herb butter has rosemary, thyme, sage, and 8 tablespoons of softened butter.
Cheesy Italian Turkey Meatloaf Cups with Garlic Green Beans
Individual portions in a muffin tin cook in 25 minutes instead of an hour. Each cup uses 1/4 pound turkey. Mozzarella in the center melts into a cheese pocket.
Bacon-Wrapped Herb Roasted Turkey with Crispy Skin
Wrapping the breast in bacon adds fat and prevents drying. Use thick-cut bacon, 12-14 strips for a 14-pound bird. The bacon gets crispy while the turkey cooks. Remove it for the last 30 minutes to brown the skin.
Garlic Herb Roasted Turkey Breast with Soy Marinade
Soy sauce, garlic, and herbs marinate for 4 hours. The soy adds umami and helps browning. Roast at 350F for 90 minutes. Works with bone-in or boneless breast.
Sheet Pan BBQ Turkey Meatballs with Pineapple
Bake at 400F for 25 minutes. Pineapple chunks caramelize alongside the meatballs. Brush with BBQ sauce twice during cooking. Makes 24 meatballs from 1.5 pounds turkey.
Herb Butter Roasted Turkey Breast with Stuffing
Stuffing cooks underneath the breast, absorbing drippings. Use day-old bread cubes, not fresh. The breast needs 20 minutes per pound at 350F. Stuffing should hit 165F.
Pan-Seared Mini Turkey Meatballs with Fresh Herbs
Tiny 1-inch meatballs cook in 21 minutes total. Brown in batches, don't crowd the pan. Fresh parsley, basil, and oregano keep them from tasting like cafeteria food.
Smoker Turkey with Cola and Hickory Wood
Low and slow at 225F for 30-40 minutes per pound. The cola goes in the water pan, not on the bird. Hickory chips every hour. Internal temp hits 165F after 8-10 hours for a 15-pound turkey.
Champagne-Brined Roast Turkey with Herb Stuffing
Similar salt-to-liquid ratio as traditional brine but replaces half the water with champagne. Use cheap sparkling wine, not the good stuff. The alcohol cooks off but leaves subtle flavor.
One-Pot Mediterranean Turkey Sausage and Rice Skillet
Remove casings from 1 pound turkey sausage. Brown it, add rice and broth, simmer 20 minutes. Olives and sun-dried tomatoes go in during the last 5 minutes.
Ham Turkey Club Stuffed Bread Bites with Colby Jack
Hollow out dinner rolls, stuff with deli turkey, ham, and cheese. Brush with garlic butter, bake 15 minutes at 350F. Makes 24 bites from 12 rolls.
Turkey and Wild Rice Soup with Caramelized Onions
Caramelize onions first, takes 15 minutes on medium-low. Wild rice blend cooks right in the soup. Add leftover turkey in the last 5 minutes just to heat through.
Slow Cooker Citrus Herb Turkey Breast with Vegetables
Set it and forget it for 6-7 hours on low. Orange and lemon slices go under and on top of a 6-pound breast. Root vegetables cook in the citrus-turkey juices below.
Spanakopita Turkey Burgers with Lemon Yogurt
Frozen spinach (squeezed dry), feta, and dill mixed into the turkey. The patties are delicate, so refrigerate 30 minutes before grilling. Lemon yogurt is Greek yogurt with lemon zest and juice.
Feta-Stuffed Turkey Meatloaf with Homemade Tzatziki
Create a tunnel through the center of raw meatloaf, stuff with crumbled feta. The tzatziki needs 2 hours in the fridge for flavors to meld. Cucumber must be squeezed completely dry.
Planning Tips
- 1
Buy your turkey 2 pounds heavier than you calculate. A 12-pound bird yields about 7 pounds of meat after cooking. Bones and liquid account for 40% of the weight.
- 2
Ground turkey comes in three fat levels: 99% lean, 93% lean, and 85% lean. The 99% tastes like cardboard. Use 93% for burgers and meatballs. Save 99% for recipes with added fat like egg muffins.
- 3
Defrost frozen turkey in the fridge, allowing 24 hours per 4-5 pounds. A 15-pound turkey needs 3 full days. Never defrost at room temperature.
- 4
Turkey burgers shrink less if you make a dimple in the center before cooking. Press your thumb into each patty. The dimple prevents the burger from puffing into a ball.
- 5
Use a probe thermometer that stays in the turkey while it cooks. Check thigh (175F) and breast (165F). The pop-up timers that come with some turkeys activate at 180F, which means overcooked meat.
- 6
Save turkey bones for stock. Roast them at 425F for 30 minutes first for deeper flavor. One carcass makes 3 quarts of stock. Freeze in ice cube trays for easy portioning.
Complete Menu Ideas
Traditional Thanksgiving for 12: Herb Butter Roasted Turkey (14 pounds), made-ahead gravy from turkey stock, classic sides. Start the turkey at noon for 6pm dinner. Everything else reheats while turkey rests.
Small holiday dinner for 4: Herb Butter Roasted Turkey Breast with Stuffing. The stuffing cooks under the breast, no need for a separate dish. Add roasted vegetables and cranberry sauce. Total cook time: 2 hours.
Weeknight turkey burger bar: Make Spicy Turkey Burgers and Spanakopita Turkey Burgers. Set out toppings: sriracha mayo, lemon yogurt, lettuce, tomatoes, pickles. Each person customizes their burger. Ready in 30 minutes.
Meal prep breakfast: Baked Turkey Breakfast Sausage Patties and Cheesy Turkey Sausage Egg Muffins. Make both on Sunday, eat all week. The patties freeze for up to 3 months. Egg muffins keep 5 days refrigerated.
Leftover transformation menu: Day 1 serves the roasted turkey. Day 2 makes Turkey and Wild Rice Soup. Day 3 creates Thanksgiving Leftover Pizza. Day 4 finishes with Turkey in Mushroom Gravy over noodles.
Frequently Asked Questions
What temperature should turkey be cooked to?
Dark meat (thighs, legs) needs 175F for the connective tissue to break down. White meat (breast) is done at 165F. Use a probe thermometer in the thickest part of the thigh, not touching bone. If your breast hits 165F before thighs reach 175F, tent the breast with foil and keep roasting. The 10-degree difference matters for texture.
How long does it take to cook a turkey?
Calculate 15 minutes per pound at 325F for an unstuffed turkey, 20 minutes per pound if stuffed. A 12-pound turkey needs 3 hours. A 20-pounder needs 5 hours. Add 30 minutes resting time. Start checking temperature 45 minutes before calculated time. Ovens vary by 25 degrees.
Can you cook turkey from frozen?
Yes, but it takes 50% longer. A frozen 12-pound turkey needs 4.5 hours instead of 3 hours. Remove giblet packet after 2 hours of cooking when cavity thaws. The skin won't get as crispy. For best results, thaw in the fridge 24 hours per 4 pounds of turkey.
Should I brine my turkey?
Brining adds moisture and flavor but requires fridge space and 12-24 hours. Use 1 cup kosher salt per gallon of water. A 14-pound turkey needs 2 gallons of brine. If you forget to brine, rub salt under the skin 2 hours before roasting. Not as effective but better than nothing.
How do I get crispy turkey skin?
Pat the skin completely dry with paper towels. Air-dry uncovered in the fridge overnight if possible. Rub with oil or butter. Start at 425F for 30 minutes, then reduce to 325F. Never cover with foil during roasting. Moisture is the enemy of crispy skin. Basted turkeys have soggy skin.