Why We Love Leftover Turkey Blog Header

Why We Love Leftover Turkey

Why We Love Leftover Turkey Blog Header

Warning: This list of recipes might cause your mind to be blown away with all the innovative ways to cook leftover turkey. Other things that may happen: a slight obsession with turkey might start, your mouth might water throughout the day as you think about your leftovers and you might find yourself so comfortable and full that you fall into a deep food coma. If you can live with all these symptoms, use (and reuse) these recipes every time you have some of that leftover bird. Here are five reasons we love leftover turkey:

1. Turkey Cranberry Sandwich


Turkey sandwiches are the most traditional of the leftover turkey dishes. They are easy to make and there’s no question about how delicious they are. This recipe is all those things – and more! You probably already have the cranberry sauce, cheese, bacon and red onions in your kitchen – all you need is to grab some of that leftover turkey meat. Gather all these ingredients together for this bold and hearty sandwich. Chop up the red onions and mix them in with the cranberry sauce. Grab two slices of your favorite bread and slather the mixture onto one slice, and mayonnaise onto the other. Stack up all the turkey, bacon, and cheese you want onto the sandwich and heat it up on a skillet or grill pan. Serve the sandwich once the cheese is perfectly melted and the bread is golden and crispy. This recipe will give you the most perfect turkey sandwich there ever was!

For the full recipe, visit here.

2. Turkey Hash with Sunny-Side Up Eggs


This dish is perfect for the morning following your turkey feast or any morning after. It’s also completely guilt free because it has less calories, fat, and sodium than traditional hash without losing any flavor. For this plate, you’ll need some unused peppers and potatoes from your kitchen. To be exact, you’ll need one pound of red potatoes, one small yellow onion, three cloves of garlic, and one red bell pepper. Don’t forget the turkey! All these ingredients come together beautifully from pan to plate. Top the turkey hash off with a fried egg and let breakfast begin!

Get the exact ingredients and directions here.

3. Turkey Pasta Bake


Invite family. Invite friends. Heck, invite the mailman because you’re going to want everyone to know about this delicious recipe! It’s a great way to use the mushrooms, cheese, and chicken broth in your fridge – even an unfinished bottle of white wine can be repurposed into this dish! Open up a bag of penne pasta and cook it per the instructions on the bag. Cook all the vegetables together in one pan. Add flour and white wine into the mix and stir occasionally. Make the sauce and add it into the bake. Serve in a casserole dish and your guests won’t believe that it’s your leftover turkey in this stunning pasta dish.

Click here to get specific instructions and measurements.

4. Turkey Cheese Dip


A perfect turkey twist to the classic cheese dip! This dip is decadent, perfect for cheese lovers, a great way to get rid leftovers…AND will be the most valuable snack at your next tailgate party as well. Football and turkey season all at once? Now that’s our favorite season – no doubt! For this recipe, you’ll need all the cheese, specifically colby-jack, parmesan, and monterey jack if you have it. You’ll also need garlic, an onion, mayonnaise, a round loaf of sourdough bread, and turkey. To get started, preheat the oven to 350F while you mix the cheese, onion, garlic, mayonnaise, and turkey into a bowl. Cut the top off the sourdough loaf and tear out the inside of the bread to form a bowl. Pour in all the mixed ingredients into your bread bowl and put it in the oven for 20 minutes. The cheese should have melted and turned a delicious golden color. Use the extra pieces of bread as bite-size pieces to dip into the cheese. Put this dish out for your next party and try to enjoy the game as much as you’ll be enjoying the dip.

Click here for full instructions.  

5. BBQ Turkey Pizza


We’re breaking all the rules with this one! But sometimes being a rebel works – especially if it results in something as appetizing as this pizza. Whether you have a lot or a little turkey left, this pizza will work regardless. The main ingredient of this delectable plate is the BBQ sauce. You will also need dough (homemade or store bought), cooked turkey pieces, gouda cheese (or whatever your favorite cheese is), salt, pepper, and olive oil. The rest is fun and easy! Lather your pizza dough with BBQ sauce then throw on all the toppings you want. Don’t forget the turkey! Bake it in the oven and serve to all the empty stomachs in your home. You’ll never want BBQ pizza with anything else after tasting this dish.

Find out how to make your own dough and the precise measurements here.

So don’t throw out that leftover Thanksgiving food; use these recipes instead and you might even find yourself wishing for more leftovers. A great meal can bring happiness to everyone and keep the holiday season going. Have fun getting creative with your leftover turkey.

Happy holidays and happy eating!


Kid Looks at Turkey at Thanksgiving Dinner

Delicious Crockpot Meal

6 Hearty Crock-Pot Meals After a Day on the Farm

Delicious Crockpot Meal

Every day on the farm is an adventure. There’s a lot of hard work and sweat involved. But there’s also a lot of good memories being made, especially when you’re on the farm with family. After the crops have been tended, the animals have been taken care of and the chores are done – it’s time to call it a day. What’s the best reward for making it through the busy day? A big meal that leaves everyone very satisfied and ready for what tomorrow brings. Make it easy on yourself by using a Crock-Pot. Here are 6 tasty Crock-Pot recipes that are perfect after a long day on the farm:


  1. Pulled Pork

Pulled pork sandwiches are a classic, and can be easily made in a Crock-Pot. After a long day, there’s nothing better than walking into a house to smell home-cooked BBQ still hot in the pot.




  1. Slow Cooker Cheesy Chicken Taquitos

Cut juicy pieces of chicken and mix it into a creamy concoction of smoky cheddar cheese, cream cheese, jalapeños, red peppers, onions, and other savory spices. With a side of flour or corn tortillas, you’ve got a hearty meal that everyone in your family can enjoy!



Make sure that your cutting board can handle sharp knives as they slice through fresh veggies and protein. Check out this tough board from LEM:



  1. Chili

This 5 star chili recipe is filled with protein-rich kidney beans, thick tomato paste, onions, and ground beef. Eat the chili on its own or with chips on the side for a satisfying crunch; your family won’t resist digging in!



  1. Hearty Salmon Chowder

Nothing makes you feel more like a wilderness expert than cooking fish you caught. If you caught salmon, why not use it for this delicious chowder recipe? This recipe pairs salmon with fresh herbs, onions, celery, potatoes and chicken broth. The heavy soup is a meal in itself that warms the heart in even the coldest winter nights.


  1. Mediterranean Roasted Turkey Breast

Craving turkey? Make it exciting by adding fresh, mediterranean flavors with this recipe. Sun-dried tomatoes, Greek seasoning, and Kalamata Olives help to make this slow-cooked turkey mouth-watering and unique.



  1. Best Ever Beef Stew

This Crock-Pot beef stew is the ultimate comfort food with big flavors of garlic, oregano, Worcestershire sauce, vegetables, and tender, fresh-cut pieces of beef. This recipe, rich and warming, will quickly become a favorite in the family.



If your family manages to not gobble down every last bite, the leftovers will make for another great meal. Grab some freezer bags to store the food. 


If you don’t already have a Crock-Pot, it’s time to get one! A Crock-Pot saves you time and effort as you make delicious, comforting food for your big group of hungry farmhands. Go to your local Big R to get your own or find yours online: Here

Pumpkin picking father and son

9 Ways to Celebrate Pumpkin Season


If you’ve been dreaming about fall since July, then now is the time to rejoice! Bring out your best scarves, jump into a big pile of leaves, and, most importantly, pick out the roundest pumpkins from the harvest. Though there are so many reasons to love fall, the best reason might be that it’s pumpkin season! There’s no greater way to celebrate the season than with pumpkin recipes, crafts and carving. Here are 9 ways to help you celebrate pumpkin season in all it’s glory.
Read more

2016 Indiana Deer Hunting Season Dates

Indiana Hunting Schedule 2016

Getting ready for the start of Deer or Duck Hunting season in Indiana? Whatever your game of choice may be, stay on track with this handy Indiana Hunting Schedule from Big R: Read more

2016 Illinois Deer Hunting Season Dates

Illinois Hunting Schedule 2016

Getting ready for the start of Duck or Deer Hunting season in Illinois? Catch the game you’re looking for with this handy Illinois Hunting Schedule from Big R: Read more

Winterizing Your Pool

How to prep your pool for winter

Cannonball! It’s time to make your last big splash as we head into the fall season! Is your pool ready for the colder months? Get it protected from damage caused by freezing temperatures and weather. Don’t live in an area that typically freezes? Best to play it safe and still take the proper precaution. If done correctly, winterizing your pool can save you time and effort when it comes to having it prepped for next summer’s BBQ and pool parties.

First thing’s first! Before closing your pool, be sure to brush and vacuum all the debris.  An Aquamate Leaf Skimmer can be used to easily pick up any leaves or bugs that are floating in the water.  Attach your garden hose to PoolMaster Pool and Spa Vacuum and lower it into the water to let the vacuum work its magic to clean the bottom of your pool.  Keep in mind that the water won’t be cleaned or sanitized in the off-season so get that water nice and clean! Don’t forget to remove any pool accessories that shouldn’t be left in the pool like toys, slides, vacuums, and heaters.

If you live in an area where freezing temperatures are common, make sure that the water level is at least 4 to 6 inches below the skimmer or tile line.  This prevents the skimmer from being easily damaged by any freezing water.  Freezing water expands and causes damage to the pool, plumbing, and filter system.  In freezing areas, add an antifreeze after draining the pool water a couple of inches.  Antifreeze prevents pipes from bursting or being damaged.  In areas that don’t experience frigid winters, you have two options when it comes to water level.  You can fill the pool with water to the point of overflowing, or drain the water to the level of the mouth of the skimmer and place a cover over the skimmer’s mouth.  Completely drained pools can crack from the pressure of the cold and will require costly repairs.

Balancing the water chemistry is the next step of the process.  It is very important to balance the pool’s pH, calcium hardness, and total alkalinity.  Having the right chemical balance helps prevent calcium deposits from staining the pool’s surface.  The pool should have a pH level between 7.2 and 7.6.  If it is higher, be sure to use a pH decreaser or a pH increaser if the level is lower.  AquaChek Pool & Spa Test Strips are quick and easy for pH testing as they give accurate results within 15 seconds.

Next, make sure the water hardness is adjusted to the proper level of calcium already in the water.  For all pool types, a calcium level between 175 and 225 parts-per-minute is ideal.  To decrease the calcium level, you can drain some of the current water and refill it with water containing a lower calcium level.  Add a calcium hardener to increase the level of calcium.  The next step is to adjust the alkalinity- the dissolved particles in pools with water that have a pH higher than 7.0.  If the total alkalinity is not balanced, the water may be murky next spring.  To keep the water looking clear and blue, use a winterizing chemical.  This prevents algae from forming.  This chemical will be effective even into the spring.

Plan to clean the pool as well as its filtration system. For sand filters, refer to the manufacturer’s directions for backwashing the filter correctly.  The directions should involve closing the filter’s valves, adding a filter cleaner, backwashing the filter an hour after adding the cleaner, removing the drain plug, draining the filter, and finally, closing the valve.  For cartridge filters, refer to the manual to see when it is time for you to replace your filter.  Some cartridge filters can be cleaned multiple times before needing to be replaced.  After removing the filter, spray it with water and soak it in a filter cleaner.

After cleaning the filter, turn off the filter pump and drain the equipment as directed by the manufacturer.  Don’t forget to drain water from any additional pumps, filters, or heaters.  If you use a chemical feeder, drain and completely empty it.  Any leftover chemicals can wear down the equipment.

The final step in winterizing your pool is covering it up.  Not only does a cover protect the pool, but it also helps keep your family safe from accidents.  The water in the pool will help support the cover.  The type of cover depends on your pool, but a good, solid cover will protect against any extreme weather- rain, snow, and ice.  You may want to use air pillows under the cover.  The air pillows create a tent with the cover which helps debris slide off instead of clumping together on the top of the cover.

These winterizing steps will help your pool stay clean and protected during the months as you dream of sunshine and warmer weather! Take care of your pool and it will take care of you.

Two Ladies Kayaking | Big R

Kayak & Boating Safety Tips

A day on the lake is refreshing, fun, and a perfect way to beat the heat waves. Before you seek refuge in your boat or kayak, get prepared and freshen up on your water safety knowledge. Be ready for the sun, water conditions, and a potential accident with these safety tips for kayaks and boats.


  1. Know Your Stuff– Make sure to take an on-water course before you head out to the lake. During the course, you will learn how to handle your kayak or boat and the rules of the water, as well as develop your safety skills. This knowledge may come in handy if you find yourself in an accident this summer. In 2015, the US Coast Guard counted 4,158 recreational boating accidents that involved 626 deaths, 2,613 injuries and approximately $42 million dollars of property damage. Protect your life and property by taking a 101 course.
  2. Suit Up– Are you wearing the correct gear for kayaking? If you’re planning to be on the water in the early morning or after dusk, it is especially important to wear brightly colored clothing, so other boaters and kayakers can see you in the dim light. Keep your PFD, personal flotation device, or life jacket on yourself and the kids at all times.
  3. Protect Your Skin– We know it’s a given, but sun protection is essential for a long day outside. The fresh air may feel nice, but having a sunburn the next day won’t be as welcome. Sunscreen and a hat will keep your skin safe from the harmful rays. Don’t forget to reapply the sunscreen every few hours for maximum protection.
  4. Check the Temperature– Cold water can be extremely dangerous! Even water in the 50-60 degree Fahrenheit range can initiate “Cold Water Shock.” Should you fall overboard, the sudden change in temperature can cause your body to increase your heart rate and blood pressure, potentially leading to cardiac arrest. Aside from water temperature, watch your local news to stay up-to-date on weather conditions. Rain or thunderstorms, rough winds, or a drop in temperatures can be a sign to hang up your paddle for the day and reschedule your lake trip.
  5. File a Float Plan– If an emergency were to occur, it’s always best to be on the safe side and have someone on shore know all important details. If this information is written down, emergency searchers will know where, when, and who to look for. What should you note? Make sure to include the name, address, and phone number of the trip leader, name and number of any passengers, kayak or boat description with registration information, and a trip itinerary. Leave your float plan with someone on shore, whether that be a family member, friend, or staff member at the local marina.
  6. Communication is Key– Brush up on your universal river signals, so you can communicate with others on the water. If you only remember three, make sure to know how to signal for “stop”, “emergency”, and “all clear.” A whistle can also come in handy to communicate to other boats or kayaks.
  7. Recognize & Avoid Hazards– Be familiar with traps that could endanger you and your crew. For kayakers, avoid trees, branches, other strainers, rocks, and low-head dams. It’s key to backwash in hydraulics and stay on the inside of the bends. For boaters, avoid strainers at all costs, be cautious around any bridge or contruction, and stay clear of fences and low power lines. Be especially cautious in boat marinas, as electrical appliances can leak voltage into the water causing death by Electric Shock Drowning, or ESD.


Whether with friends, family or the kids, make sure everyone returns home from your day on the water safe and sound. While a day on the lake is fun, a big dinner around the table with those you love is the icing on the cake.

For additional help finding all the equipment you’ll need for a day on the water, visit your friendly associates at your local Big R store.

Big R Store Coming to Lima, OH


8/16/16: Big R Stores, a general merchandise retailer, has announced the opening of its 19 th

store in Lima. The store will fill the vacant 110,000 square feet Wal-Mart property at 945 North

Cable Road while providing Lima shoppers with apparel, pet products, sporting goods, equine

products, lawn and garden items, home goods, and farm supplies among others. The store will

be pet-friendly as dogs are welcome to accompany their owners on shopping trips and the

store even sells chicks in the spring. Big R bills itself as carrying “everyday items for life’s

everyday things.”

The store, set to open in November, will create approximately 70 jobs in the Lima community.

Joda Crabtree, a Co-Owner at Big R, stated that he’s hoping to hire management for the new

store locally. “We’re excited to serve the Lima community and really want to hire locally

whenever we can,” Mr. Crabtree explained. “This is our first store in Ohio and we couldn’t be

happier about the opportunity we have to serve customers here in Lima.” Those interested in

employment can apply online by clicking on the careers link at BigR.com.

Big R’s closest stores to Lima are Marion and Wabash, Indiana, but Mr. Crabtree stated that

“Big R expects to make a significant investment into serving customers across Northwest Ohio.”

About Big R:

Big R Stores has been family-owned since it began serving the farm and home community in

1965 and is headquartered in Watseka, Illinois. Big R is known for its wide selection of farm and

general merchandise and operates 19 stores across Illinois, Indiana, and Ohio.

Big R Guide to Canning

Yes, We Can! (A Guide to Canning)

Big R Guide to Canning

Why Canning?

There are many great reasons to take up canning and preserving your own food. Do you want to be able to keep eating tasty fruits and vegetables from your harvest throughout the year? Then canning is a good way to do just that. Do you want to enjoy high quality food that you know is free from harmful additives? Well, canning your own harvest means you’re in control of what you put in each jar. Do you want to save a little money? Canning is like meal prepping – it can save you money and time on future meals. In fact, you could call canning the original meal prep.

The science behind canning is quite simple. You add the food mix to a jar and seal the lid. Submerge the jar in a boiling water bath and wait. The process removes excess air, which is the reason that food spoils. The escaping air creates a vacuum tight seal that keeps your food fresh, flavorful and ready to enjoy any time over the next 12 months!

The process of canning can be intimidating, but with a few tools and a little patience, you can be a canning pro in no time.

How to Can in a Pressure Cooker

When it comes to creating the boiling water bath, there are two options. For highly acidic foods, like fruit jams, salsas, or pickles, you can create the water bath in a dutch oven or high walled pot. For foods with lower acidity levels, like vegetables, poultry, or meats, you’ll want to use a pressure cooker, which can heat up to 240 degrees Fahrenheit to kill foodborne bacteria. If you’re mixing high and low acid foods, be safe and employ the trusty pressure cooker.

To begin, gather the necessary tools: tongs, a wide-mouth funnel, a jar lifter,  measuring cups, and jars with 2 piece screw on lids. Don’t have these items laying around your home? You can pick up a 4 piece starter set  or 6 piece canning set, and these limited edition Ball jars at your local Big R store.

Now that we have all our tools, it’s time to assemble these cans!

  1. Choose a delicious recipe – Find something tasty on Big R’s Pinterest page or from a canning recipe book. Canning is the perfect way to save this season’s foods, so make sure to use only the freshest produce you can find – even better if they come from your own backyard!
  2. Heat the jars – Place the jars in hot (not boiling) water until ready for use. Fill a large stockpot halfway with water, making sure to fill the jars with the hot water to prevent floating, and bring to a simmer. You’ll want to keep the jars hot until you’re ready to fill them or they’ll break when filled with hot food. You can leave the lids and bands at room temperature. TIP: To simplify this process, you can also use your dishwasher to wash and heat jars.
  3. 2 step filling – First, fill the pressure canner with 2 to 3 inches of water and place over the stove to simmer. Keep the water at a simmer until you add the filled jars to the pressure cooker. To fill the hot jars with your prepared food mix, use a jar lifter to remove them from the hot water bath, and use a jar funnel to slide the mix in. If needed, remove air bubbles with the bubble remover and headspace tool.
  4. Clean the rim and threads – Use a cloth to remove any food residue that may have made its way onto the rim. Next, seal the jars and add water to the pressure cooker, which should still have 2 to 3 inches of simmering water at the bottom.
  5. Start cooking – Lock the pressure cooker’s lid, but keep the vent pipe open. Once steam is steadily escaping from the vent, allow it to vent for 10 minutes to release remaining air. Now, close the vent. Adjust the heat and pounds of pressure to the amount specified on your chosen recipe.
  6. Cooking complete – When cooking is done, you’ll need to cool the pressure cooker down by removing it from the heat. Once the cooker naturally returns to zero, wait 10 minutes before removing the weight and unlocking the lid. Wait another 10 minutes before removing the jars from the pressure cooker. Set the jars on the counter and let them be for 12 to 24 hours.
  7. Check the lid – First, remove the bands from around the jar. If you cannot lift the lid with your fingertips, then the jar is successfully sealed. Store your jars in a cool, dry and dark place for up to a year. Should your lid come off with the fingertip test, not all is lost! Instead of leaving your food in your pantry, move it to the fridge.

That’s it! You are just a few easy steps away from preserving your harvest bounty and enjoying those flavors for months to come.

Bonus Recipe

Here’s one of our favorite recipes for beef stew to jumpstart your canning inspiration! Rich beef chunks are in perfect harmony with tender potatoes, carrots, and celery. This recipe is courtesy of the canning superstars at Ball:

Ball's Beef Stew Canning Recipe | Big R

Ball’s Beef Stew Canning Recipe | Big R


  • 2 to 2-1/2 lb beef stew meat, cut into 1 1/2-inch cubes
  • 1-1/2 tsp vegetable oil
  • 6 cups cubed and peeled potatoes (about 6 medium)
  • 4 cups sliced carrots (about 8 small)
  • 1-1/2 cups chopped celery (about 3 stalks)
  • 1-1/2 cups chopped onion (about 2 small)
  • 3/4 tsp salt
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • Water
  • 3 (32 oz) quart jars or 7 (16 oz) pint glass jars with lids and bands


  1. Prep the pressure canner – Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. Brown the meat – Add the meat to oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water. Bring stew to a boil. Remove from heat.
  3. Fill the jars – Ladle hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  4. Time to cook– Process the filled jars in a pressure canner at 10 pounds pressure for 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

To test your new canning skills, follow Big R on Pinterest for more delicious recipes!

How to Cook a Turkey: 11 Best Thanksgiving Turkey Recipes

cook-turkey-thanksgiving-recipesOne of fall’s favorite traditions is coming up: Thanksgiving! It’s a great opportunity to showcase your special family traditions and famous recipes. However, you can never forget about the star of the meal: the turkey! To help you make the perfect dish that your guests will gobble right down, here is how-to guide on the 15 best Thanksgiving turkey recipes:

1. Apple Roast Turkey

This recipe combines the amazing and warm flavor of apple to your roasted turkey and adds a tasty fall spin! What you’ll need is a whole turkey with the neck and giblets removed, ½ a cup of cubed butter, 1 cup of chopped celery, 1 ½ cups of toasted bread cubes, ¼ cup of chopped onions, 1 tablespoon of garlic powder, 2 cored and halved apples, 2 cups of apple juice, and salt and pepper to taste. Preheat your oven to 350 degrees F. Then, carefully loosen your turkey skin on its breast by gently sliding your hand in between the skin and the turkey. Place the pieces of butter in between the skin and the breast.

In a medium sized bowl, mix together the celery, bread cubes, and onions and season the mixture with the garlic powder and salt and pepper. Use this mixture to stuff into the cavity of your turkey and place the apples halves in with it as well.

Put the turkey into a roasting bag and pour the 2 cups of apple juice over both the outside and the inside of the turkey. Next, close the bag and place your turkey into a large roasting pan with the breast side up. Bake the turkey for about 3 to 3 ½ hours, or until the internal temperature is 180 degrees F (measure this at the meatiest part of the thigh).

Remove the turkey from the bag and transfer to a serving platter. Let stand for about 20 minutes and serve!

2. Buttery Roast Turkey and Gravy

Don’t believe the idea that you need to be a master chef to achieve a juicy turkey – using butter is one of the best tricks for a juicy turkey! For this recipe, you’ll need 1 whole turkey with the neck and giblets taken out and saved, 2 chopped onions, 3 chopped ribs of celery, 2 chopped carrots, 3 sprigs of rosemary, ½ bunch of fresh sage, ½ a stick of butter, 1 bay leaf, 6 cups of water (or to enhance flavor, use chicken broth in place of water), 2 tablespoons of turkey fat, 1 tablespoon of butter, ¼ cup of all-purpose flour, 3 cups of turkey pan drippings, ¼ teaspoon of balsamic vinegar, 1 tablespoon of chopped sage, and salt and pepper to taste.

First, preheat your oven to 325 degrees F. Mix together the poultry seasoning and salt and pepper into a small bowl. Then, tuck your turkey’s wings under its body, and season the cavity with about 1 tablespoon of the poultry seasoning mix. Put the remaining poultry mix aside. Mix together the onion, celery, and carrots into a bowl. Stuff ½ a cup of the veggie mix, rosemary, and ½ bunch of sage into the cavity then tie the legs together with cooking string. Carefully loosen the skin on top of the turkey breast and place 2 tablespoons of butter under the skin and spread it evenly. Spread the remaining butter over the outside of the skin and sprinkle the remaining poultry seasoning mix on top. Spread the rest of the onion, celery, and carrots into a large roasting pan and place the turkey on top of it. Fill the pan with ½ inch of water and place a sheet of aluminum foil over the turkey.

Roast your turkey for about 3 and a half hours, or until an instant-read thermometer reads 165 degrees F, and remove the foil during the last hour of cooking while basting it with the pan juices. While your turkey is cooking, make the stock. Place the neck, heart, and gizzards into a pan with the bay leaf and water. Simmer them over medium heat for about 2 hours. Strain the turkey giblets from the stock and remove the giblets, then there should be at least 4 cups of stock. Take the turkey out of the oven and cover it with a doubled sheet of aluminum foil. Allow the turkey to rest in a warmer or warm area for about 10 to 15 minutes before you start the slicing.

Pour the pan juices into a saucepan and set it aside. Scrape the turkey fat from the pan juices, which should be about 2 tablespoons. Heat the turkey fat and 1 tablespoon of butter in a pan over medium heat. Take the onion from the roasting pan and place it into the saucepan. Cook the onion until it’s browned and then stir in the flour. Cook this for about 5 more minutes, then whisk in 4 cups of the turkey stock and pan juices until smooth; make sure to take off any foam. Stir in the balsamic vinegar and simmer until the gravy has thickened. Stir it constantly for about 10 minutes, then place the tablespoon of chopped sage in and season with salt and pepper.

3. Simple Roast Turkey

This recipe is nothing flashy or overwhelming, just a simple and delicious roasted turkey! All you need for this recipe is 1 whole turkey, ½ cup of softened unsalted butter, 1 ½ quarts of turkey stock, 8 cups of prepared stuffing of your liking, and salt and pepper to taste.

Preheat your oven to 325 degrees F and place the rack on the lowest level of the oven. Take out the turkey neck and the giblets, then rinse and pat dry your turkey with paper towels. Place the turkey breast side up on a rack in a roasting pan. Lightly fill the cavity with your stuffing. Then rub the outside of the skin with the softened butter and season it with salt and pepper. Arrange a tent of aluminum foil over the turkey. Pour 2 cups of turkey stock into the bottom of the roasting pan and place the turkey into the oven. Every 30 minutes, baste the whole turkey with the juices from the bottom of the pan. If the drippings start to evaporate, then add stock to re-moisten them, about 1 to 2 cups at a time. After 2 ½ hours, remove the aluminum foil. Roast the turkey until you place a meat thermometer into the thigh and it reads 180 degrees F. This should take about 4 hours altogether. Take the turkey out of the oven and let it stand 20-30 minutes before carving!

4. Grilled Turkey

Take a break from the traditional oven-roasted turkey this year and make a tender and juicy grilled turkey! You only need 4 ingredients for this recipe: 1 whole turkey, 1 tablespoon of vegetable oil, 1 teaspoon of Italian seasoning, and salt and pepper to taste!

Set your grill on medium-high indirect heat to prepare. Rinse your turkey and pat it dry with paper towels. Turn the turkey’s wings back to hold its neck skin in place and tuck its legs under the body. Brush your turkey with the vegetable oil and season it with the Italian seasoning, salt, and pepper inside and out.

Place the turkey breast side up on a metal rack inside of a roasting pan. Put the pan on the prepared grill and cook for 2 to 3 hours until the internal thigh temperature reaches 180 degrees F. Take the turkey from the grill and let stand 15 minutes before serving!

5. Beginner’s Turkey with Stuffing

If you haven’t made a ton of Thanksgiving turkeys in the past, this easy recipe will help you achieve a delicious turkey with novice skills! You’ll need one 12 pound whole turkey, one 6 ounce package of dry bread stuffing mix, 1 cup of water (if you want to add more flavor, use chicken stock instead of water), 1 tablespoon of butter, 1 cup of chopped celery, 1/3 cup of chopped yellow onions, 4 slices of toasted white bread ripped into small pieces, 2 tablespoons of vegetable oil, and salt and pepper to taste.

Preheat your oven to 350 degrees F. Then, rinse your turkey, remove the giblets and place it into a roasting pan. Make the stuffing according to the directions on the package and mix in your water or chicken stock. Melt the butter in a saucepan over medium heat and then stir in the celery and onions until cooked and tender. Toss in the celery, onion, and toasted bread pieces into the stuffing and then season it with salt and pepper. Stuff the body cavity with the stuffing and then rub the outside of the turkey with vegetable oil.

Cover the turkey with aluminum foil and roast for about 3 ½ to 4 hours, or until the thickest part of the thigh reaches an internal temperature of 180 degrees F on a meat thermometer. Take off the foil during the last half an hour of cooking so the turkey gets nice and brown!

6. Deep Fried Cajun Turkey

Mix it up and add some Cajun flair to your Thanksgiving meal! All you need for this recipe is 1 whole turkey with the neck and giblets removed, 3 gallons of peanut oil for frying, ¼ cup of Creole seasoning, and 1 white onion.

In a turkey fryer or large stockpot, pour in the peanut oil and heat it until it reaches 400 degrees F. Make sure you don’t let the oil spill over by leaving room for the turkey. Place a layer of food-safe paper bags on a large platter. Rinse the turkey and pat it dry with paper towels. Then rub the Creole seasoning all of the turkey and on the inside as well. Be sure that the hole at the neck is opened at least 2 inches wide so the oil is able to flow through the turkey.

Place the white onion and the turkey in a drain basket, and make sure the turkey is placed in neck end first. Lower the basket into the hot oil until the turkey is completely covered. Keep the temperature of the oil at 350 degrees F and cook the turkey for about 45 minutes. Once it’s done cooking, carefully take the basket out of the oil and drain the turkey. Place a meat thermometer into the thickest part of the thigh and make sure it reads 180 degrees F. Finish draining the turkey on the platter with the paper bags and serve!

7. Smoker-Cooked Turkey

This is a great way to put your smoker to use and make a smoky, tender turkey! You’ll need 1 whole turkey with the neck and giblets removed, 4 cloves of crushed garlic, 2 tablespoons of seasoned salt, ½ cup of butter, two 12 fluid ounce cans of a cola-flavored soda, 1 quartered apple, 1 quartered onion, 1 tablespoon of garlic powder, 1 tablespoon of salt, and 1 tablespoon of black pepper.

Preheat your smoker to 225 to 250 degrees F (using hickory chips or hickory wood creates a great smoky flavor). Rinse the turkey under cold water and pat it dry with paper towels. Rub the garlic over the outside of the turkey and sprinkle with seasoned salt. Place the turkey in a disposable roasting pan and fill the cavity with butter, cola, the apple, onion, garlic powder, salt, and black pepper.

Cover the turkey with aluminum foil. Smoke the turkey for about 10 hours, or until the internal temperature at the thickest part of the thigh reaches 180 degrees F. Baste the turkey with the juices from the bottom of the pan every 1 to 2 hours.

8. Rosemary Turkey

This Rosemary turkey recipe will give your turkey a blast of flavor! All you need is 1 whole turkey, ¾ cups of olive oil, 3 tablespoons of minced garlic, 2 tablespoons of chopped rosemary, 1 tablespoon of Italian seasoning, 1 teaspoon of black pepper and salt to taste.

Preheat your oven to 325 degrees F. Mix the olive oil, garlic, rosemary, basil, Italian seasoning, pepper and salt into a small bowl and set it aside. Rinse the turkey and pat it dry with a paper towel and remove any fat deposits. Slowly work your fingers between the breast and the skin to loosen the skin, but be careful not to tear it. Spread a substantial amount of the rosemary mixture under the skin and over the thigh and leg. Rub the remaining rosemary mix over the outside of the breast and use toothpicks to seal the skin over any exposed meat of the breast.

Place the turkey on a rack in a roasting pan and add about ¼ inch of water to the bottom. Cook in the oven for about 3 to 4 hours, or until the internal temperature reaches 180 degrees F.

9. Maple Roasted Turkey

Add a sweet hint of flavor to your turkey this year by adding the delicious taste of maple. What you’ll need for this is 1 whole turkey with the neck and giblets removed, 2 cups of apple cider, 1/3 cup of real maple syrup, 2 ½ tablespoons of chopped thyme, 2 tablespoons of chopped marjoram, 1 ½ teaspoons of grated lemon zest, ¾ cup of softened butter, 2 cups of chopped onion, 1 ½ cups of chopped celery, 1 ½ cups of chopped carrots, 3 cups of chicken broth, ¼ cup of all-purpose flour, 1 bay leaf, ½ cup of apple brandy, and salt and pepper to taste. Mix the apple cider and maple syrup in a saucepan and bring to a boil. Cook this until it’s reduced to about ½ a cup then remove the pan from the heat. Stir in 1 tablespoon of thyme, 1 tablespoon of marjoram, and the lemon zest. Mix in the butter until it’s melted and season the mixture with salt and pepper. Cover the mixture and refrigerate it until it’s cold.

Preheat your oven to 375 degrees F and place a rack in the lower third of the oven. Place the turkey on a rack in a roasting pan. Keep aside ¼ cup of the maple butter and rub the remaining maple butter under the skin of the breast and on the outside of they turkey. Place the onion, celery, carrots, turkey neck, and giblets around the turkey in the pan. Sprinkle 1 tablespoon of thyme and 1 tablespoon of marjoram over the vegetables and pour 2 cups of broth into the bottom. Place the turkey in the oven and roast for 30 minutes. Lower the temperature of the oven to 350 degrees F after the 30 minutes, and cover the entire turkey loosely with foil. Continue to roast the turkey for about 2 ½ hours, or until the internal temperature of the thickest part of the thigh reads 180 degrees F on a meat thermometer.

Take the turkey out of the oven and place on a platter to let it stand for 30 minutes. Drain the pan juices into a large measuring cup and remove any excess fat. Add enough chicken broth to the pan juices so it measures about 3 cups and transfer the liquid to a saucepan and bring to a boil. Mix ¼ a cup of the maple butter and 1/3 a cup of flour until smooth in a small bowl. Whisk the flour and butter mixture into the broth and juices, then stir in the remaining thyme and the bay leaf. Boil this until reduced to the consistency of a sauce, and stir occasionally for about 10 minutes. Mix in the apple brandy and season with salt and pepper!

10. Herb-Glazed Turkey

Add a delicious herb taste to your turkey with this recipe! You’ll need one 16 pound whole turkey with the neck and giblets removed, ¼ cup of extra-virgin olive oil, 2 teaspoons of salt, ½ teaspoon of pepper, 1 ½ teaspoon of ground thyme, 1 cup of honey, ½ cup of melted butter, 2 teaspoons of dried sage leaves, 1 tablespoon of minced parsley, and 1 teaspoon of dried basil. Preheat your oven to 325 degrees F and rinse and dry the turkey. Brush the inside and outside of the turkey with olive oil. Mix 1 teaspoon of salt, ½ teaspoon of pepper, and thyme in a small bowl and sprinkle this mixture over the turkey.

Place the turkey on a rack in a roasting pan and place the turkey in oven to roast for 2 hours. Mix together the honey, melted butter, sage, parsley, basil, 1 teaspoon of salt, and 1 teaspoon of pepper in a bowl and mix until blended. Remove the turkey and brush the turkey with the honey glaze, then put the turkey back into the oven. Roast the turkey for about 2 more hours, or until the thickest part of the thigh reads 180 degrees F on a meat thermometer. Continue to glaze the turkey while it cooks. Once the turkey is done, remove it from the oven and cover it with a doubled sheet of aluminum foil to allow it to rest for about 10 to 15 minutes.

11. Orange-Maple Glazed Turkey

If you’re a fan of citrus tang, this recipe is perfect for you! What you’ll need for this recipe is one 20 pound whole turkey with the neck and giblets removed, 1 teaspoon of salt, ¼ teaspoon of pepper, ¼ cup of softened butter, 3 tablespoon of chopped thyme, 3 tablespoons of chopped sage, 3 tablespoons of olive oil, ¼ cup of orange juice, ½ cup of maple syrup, 1 cup of divided chicken broth, and ½ cup of dry vermouth.

Preheat your oven to 450 degrees F and grease a roasting pan. Mix together the salt and pepper in a bowl and set it aside. In another small bowl, mix together the butter, thyme, and sage. Place the turkey into a roasting pan and carefully separate the skin from the breast through the neck cavity. Spread the butter mixture over the breast and press the skin down on top of it. Brush the outside with the olive oil and sprinkle it with the salt and pepper mix.

Whisk together the orange juice, maple syrup, and half of the chicken broth. Cook the turkey in the oven for about 3 hours, basting it every 30 minutes with the maple syrup mixture. Cook until a meat thermometer reads 180 degrees F. Remove the turkey and cover it with a doubled sheet of aluminum foil and allow it to rest for about 10 to 15 minutes. After the turkey is done resting, place it on a serving platter. Put the roasting pan on a stove and stir in the remainder of the chicken broth with the vermouth. Bring this to a simmer over medium-high heat, then scrape the bottom of the roasting pan to dissolved the browned pieces and simmer over medium-low heat until the gravy gets thick, which should take about 10 minutes. Strain the gravy before serving with the turkey.

Whisk together the orange juice, maple syrup, and half of the chicken broth. Cook the turkey in the oven for about 3 hours, basting it every 30 minutes with the maple syrup mixture. Cook until a meat thermometer reads 180 degrees F. Remove the turkey and cover it with a doubled sheet of aluminum foil and allow it to rest for about 10 to 15 minutes. After the turkey is done resting, place it on a serving platter. Put the roasting pan on a stove and stir in the remainder of the chicken broth with the vermouth. Bring this to a simmer over medium-high heat, then scrape the bottom of the roasting pan to dissolved the browned pieces and simmer over medium-low heat until the gravy gets thick, which should take about 10 minutes. Strain the gravy before serving with the turkey.