Easy Roasted Turkey
There are countless roasted turkey recipes on the web claiming to be the easiest, simplest, or tastiest method out there. More often than not, though, the techniques these time-saving recipes tout don’t pan out. In our test kitchen, we rely on this relatively easy recipe—that doesn’t require a ton of equipment or seasoning, but results in a well-cooked bird with crispy skin. (In other words, we don’t cut any corners that could negatively affect the meat.) For this turkey, cooks simply rub the body down with butter, season it with salt, and roast it atop some celery, carrots, and onions.
1 Easy Trick to Make Your Chicken, Turkey and Pork Extra Juicy
This extra step is simple—and the payoffs are big.
Basic Roast Turkey
This time-tested roast turkey recipe requires only the most straightforward prep. But we devised a way to dress the turkey up once it’s ready to serve, by garnishing the bird with navel orange wedges and fresh flat-leaf parsley or celery leaves. This way, by the time it arrives at the table, your Thanksgiving guests will be sure you’ve put in extra work (when in reality, your turkey’s roasted in the oven mostly without intervention, thanks to a cup of water you’ll add to the roasting pan). Indeed, that simple kitchen hack frees you up from near-constant basting so you can focus on mashed potatoes, stuffing, and the works.
Turkey Sandwich With Watercress and Apple
We dreamed up a turkey and watercress sandwich that makes the most of holiday leftovers but works just as well with sliced deli meat. Between two slices of white sandwich bread, you’ll layer a bit of butter, thinly sliced roasted turkey, apple slices, a handful of watercress (which gives the sandwich a pleasant peppery kick). Add mayo if you’d like, or even your favorite sliced cheese. Whether you make it as directed or dress it up a bit, this barebones turkey sandwich is simply and nutritious—but plenty interesting, so you won’t get bored with leftover turkey sandwiches a few days post-Thanksgiving.
Turkey and Corn Enchiladas
Satisfying, lean, and a real crowd-pleaser, these enchiladas come together in a mere 25 minutes. Here’s how: You’ll start with shredded roasted turkey or chicken (from a leftover or rotisserie bird) and mix it with corn, cheese, salt and pepper. Roll the filling into flour tortillas, transfer the enchiladas to a baking dish, and top the whole thing with store-bought enchilada sauce. After baking the dish for 20 minutes or less, garnish with chopped fresh cilantro, and you’re ready to eat. Chips and salsa or rice and beans—and maybe even a margarita—optional. Don’t expect leftovers; our recipe serves four (two enchiladas per person).