now that Thanksgiving is behind us: what is your favourite turkey recipe?

[Gutenberg]

Turkey hash for leftovers. You just chop up some of the leftover turkey, add any leftover mashed potatoes, stuffing, green beans and gravy you have handy, cook on the stovetop for 10 min or so to get a nice crust on the bottom, then put in a 400-degree oven for 20 min or so. Serve with the leftover sweet potatoes and cranberry stuff on the side.

My friend has the absolutely best turkey roasting oven of all time, a Kitchenaid with convection. 18-pound bird done in 2:40 and absolutely golden-brown, moist and delicious. A little bit of olive oil, a few herbs and some sage (or Bell's poultry seasoning if you can find some), and some carrots, onion and celery chunks stuffed into the cavity. Sage and oyster stuffing.

Another friend brought over some creamed onions and sauerkraut cooked with apples--they're going to become another Thanksgiving tradition.

Edit: Oh, yeah. Put the leftover kraut in the hash too. Creamed onions on the side.

[OWC Jamie]

poke holes in the skin with a fork and some of that bacon flavor may even make it past the skin barrier. You might want to try "canadian bacon' or pork slices instead.

[Fritz]

Lots of fresh and dried herbs, thyme, rosemary, sage, herbs de Provence, pep, garlic, chives, garlic chives blah, blah, blah.
Rub generously inside and out. Let it sit overnight in the fridge.
Onions, carrots & fennel chopped in the bottom of the roasting pan with butter and EVOO. At convect 400º for 10-15 mins.
Add qt low sodium veg broth to pan. Convect roast breast side down for 1 hr at 350º.
Add water and giblet juice to pan. Drop the temp to 325º for the rest of the time, 2 - 2 1/2 hours.
Add a little water as needed or medium ale (Belgian when I can part with it) .
160º at the thigh joints. Rest for at least 20 mins before carving.
Strain & fat skim the gravy from the pan.

Stuffed with Pep Farm herbed (last time I use that stuff) with pork sausage, more herbs, pepperacino.
I would bacon the breast, but my spousal unit doesn't allow me to eat anything smarter than me.
Course, in the stuffing, what she don't see...........

[anonymouse1]

We spatchcocked our turkey this year.

No, it doesn't mean that--it means butterflying the turkey by cutting out the backbone and cracking the breastbone so it lies flat in the roasting pan.

Took 90 minutes for a 14 pound bird, and it was all delicious and juicy.

Did a Zuni dry brine with herbs.

Oh, and it was a heritage turkey--a Bronze. Tasted about a quarter of the way between a turkey and a goose--meaty, a little gamy. Got it at the local farmers market for $4.25 a pound--pricey, but worth it.