Thanksgiving Turkey

Thanksgiving Turkey is the heart of the holiday feast, bringing family and friends together around a table filled with warmth and gratitude. Roasted to golden perfection, this iconic dish fills the air with rich, savory aromas of butter, herbs, and spices. The crispy, golden-brown skin gives way to juicy, tender meat, making every bite a celebration of flavor.

Served with classic sides like cranberry sauce, stuffing, and creamy mashed potatoes, Thanksgiving turkey is more than just a meal—it’s a tradition. Whether basted in butter, brined for extra moisture, or stuffed with aromatic herbs, this dish is a true centerpiece of autumn festivities. Best enjoyed with loved ones, laughter, and plenty of pumpkin pie for dessert!

Thanksgiving Turkey

Difficulty Level: Medium

Calories: 450

Cooking Time: 210 min

Ingredients:

1 whole turkey (9 to 40 lb.)

Stuffing (for 2 lb. of turkey):

150 g chicken fillet
150 g pork leg
50 g walnuts
20 g raisins
50 g sweet peas
50 g sweet pepper
50 g onion
25 g carrot
1 egg (60 g)
100 g cream (30%)
5 g pepper, freshly ground
20 g sea salt
5 g sugar

Side dish (per person):

100 g potatoes
40 g Brussels sprouts
30 g sweet peas
30 g baby carrot
15 g clarified butter
3 g sea salt
1 g pepper, freshly ground

Sauce (for 100 g):

100 g cranberries
10 g Demi-glace
10 g sugar
3 g salt
10 g clarified butter
3 g balsamic glacé
20 g dry red wine

Instructions:

Rub the turkey liberally with salt, pepper, and garlic.
Grind all the ingredients for stuffing, add eggs and spices, and mix well.
Stuff the turkey with the prepared mixture.
Marinate for one hour.
Place the stuffed turkey into a plastic baking bag and bake for two hours at 300F.
Remove the bag, cover the turkey with sugar syrup and bake for 5-7 minutes at 410F.

Side dish:

Cut previously boiled potatoes into cubes and fry in butter. By turns, add boiled Brussels sprouts, carrot, and peas, season to taste.

Sauce:

Purée cranberries in a blender, then strain.
Combine all sauce ingredients (except butter and cranberries) in a saucepan and bring to a boil, then add cranberry purée and bring to a boil again. Season to taste, add cold butter, remove from the heat, and mix thoroughly with a whisk.

Presentation:

On a large plate, arrange vegetables in a circle; place a piece of stuffing in the center and cover it with slices of turkey breast and pieces of thigh or wing. Pour cranberry sauce over the meat.