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Turkey Recipes

Movie Lounge Executive Chef Blythe Beck shows us how to cook a turkey that will impress the entire family.

Movie Lounge Executive Chef Blythe Beck shows us how to cook a turkey that will impress the entire family.

Here are the ingredients you'll need to glaze a turkey this Thanksgiving:

  • 3 cups honey
  • 1 lb butter
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 2 tbsp cayenne pepper
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 12-14 lb turkey

Combine the ingredients and bring to a boil. Baste the turkey every 15 minutes for two hours, and wait for juices to run clear from turkey. Chef Beck said did this turkey on the stove, but it can also be done in the oven. If it starts to get too dark or too sticky, add more butter.

To herb roast a turkey, you'll need the following ingredients:

  • 2 pats of unsalted butter
  • Fresh sage
  • 2 tbsp salt
  • 2 tbsp pepper

Slice the skin of the bird away from the bird with a sharp knife. Stuff with two pats of unsalted butter. Stuff sage inside turkey, you call also use thyme or rosemary. Season the outside of the bird with salt and pepper. Bake at 350 degrees or until juices run clear.

Here's how to Deep Fry a Turkey indoors, according to Butterball.com:

Deep-Frying Indoors

Using an electric fryer indoors is a great way to get that crispy texture and delicious flavor without having to brave the elements. Given the high temperatures and dangers, be sure to follow these simple instructions:

  • Completely thaw your turkey, or use a fresh turkey.
  • Take the wrapper off of the turkey, and remove and discard the neck and giblets.
  • Add oil to the fryer, but do not exceed the maximum fill line. Preheat oil in the fryer to 400° F.
  • While the oil is heating, pat the turkey dry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavors.
  • Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
  • Set the timer and cook the turkey about 3 to 4 minutes per pound.
  • Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.
  • When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.
  • Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.

Chef Beck says it's important to remember to make sure your turkey is thawed and pat it dry prior to cooking it. You also need to sanitize any area the raw turkey touched.

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