We don’t need to tell you that Thanksgiving involves a little prep…okay a lot of prep. Peeling potatoes, cubing stale bread for stuffing, rolling out pie dough, folding buttery biscuit dough over itself once, twice, three times for pillowy rolls. But defrosting the turkey is one of those things that seems like it should just happen without much effort. While you’re busy filling the fridge with casseroles and potatoes and pies—there’s not a lot of room (physical or mental) to add a raw, frozen bird. But (surprisingly!) the turkey won’t magically thaw the morning of. In fact, depending on how big the bird is, you might even need to take it out now. (If you’re reading this in September, it’s probably too early…but if it’s the week of Thanksgiving, it’s definitely time to take the turkey out of the fridge to thaw it).
The easiest and safest way to defrost your turkey is in the refrigerator (kept at 40°F). The United States Department of Agriculture (USDA) recommends one day of thawing in the refrigerator for every 5 pounds. So if you have a 15-pound bird, you’ll need to start defrosting at least three days in advance. If you’re planning to brine your turkey, you may want to allocate for an extra day, as brining is best done over the course of at least 24 hours. Make sure to place the wrapped turkey breast-side up on a roasting rack near the back of the refrigerator, where it will remain consistently cold. You might also want to keep it on a bottom shelf to prevent cross-contamination from any possible leakage. Once your bird has thawed, cook it within the next 4 days.
We don’t need to tell you that Thanksgiving involves a little prep...okay a lot of prep. Peeling potatoes, cubing stale bread for stuffing, rolling out pie dough, folding buttery biscuit dough over itself once, twice, three times for pillowy rolls. But defrosting the turkey is one of those things that seems like it should just happen without much effort. While you’re busy filling the fridge with casseroles and potatoes and pies—there’s not a lot of room (physical or mental) to add a raw, frozen bird. But (surprisingly!) the turkey won’t magically thaw the morning of. In fact, depending on how big the bird is, you might even need to take it out now. (If you’re reading this in September, it’s probably too early...but if it’s the week of Thanksgiving, it’s definitely time to take the turkey out of the fridge to thaw it).
The easiest and safest way to defrost your turkey is in the refrigerator (kept at 40°F). The United States Department of Agriculture (USDA) recommends one day of thawing in the refrigerator for every 5 pounds. So if you have a 15-pound bird, you’ll need to start defrosting at least three days in advance. If you’re planning to brine your turkey, you may want to allocate for an extra day, as brining is best done over the course of at least 24 hours. Make sure to place the wrapped turkey breast-side up on a roasting rack near the back of the refrigerator, where it will remain consistently cold. You might also want to keep it on a bottom shelf to prevent cross-contamination from any possible leakage. Once your bird has thawed, cook it within the next 4 days.
I’m often asked what my favorite cookbooks are and invariably I pull out a copy of The Zuni Cafe Cookbook by Judy Rodgers. It’s one of those rare books where you learn something from every sentence on every page, and in every recipe that you make from it. Judy was an amazing cook and whatever she made was unusually good, in spite of its (seemingly)…
I’m often asked what my favorite cookbooks are and invariably I pull out a copy of The Zuni Cafe Cookbook by Judy Rodgers. It’s one of those rare books where you learn something from every sentence on every page, and in every recipe that you make from it. Judy was an amazing cook and whatever she made was unusually good, in spite of its (seemingly) relative simplicity, ranging from the lightest ricotta gnocchi you’ll ever have to the legendary Zuni roast chicken, which was worth the one-hour wait after you ordered it at the restaurant. It gave you plenty of time to have a margarita, a pile of shoestring fries, and a classic Caesar Salad. (Fun fact: I worked at Zuni Cafe when I first moved to San Francisco and made a lot of Caesar Salads, which, if I may be so bold, were excellent and the recipe is in the book.)
Slow Cooker Turkey Chili is the perfect meal for a cold day, game day, busy day, or any day. It is hearty, satisfying, and healthy. This is the best turkey chili recipe because it’s full of flavor AND made in the crockpot. Throw all of the ingred…
Slow Cooker Turkey Chili is the perfect meal for a cold day, game day, busy day, or any day. It is hearty, satisfying, and healthy. This is the best turkey chili recipe because it’s full of flavor AND made in the crockpot. Throw all of the ingredients into the slow cooker in the morning, let…
Taco night is a weekly occasion at our house. We don’t always do Taco Tuesday, but I promise Taco Thursday or Taco Saturday is just as fun and just as delicious. Tacos are good any day of the week. We love mixing up the tacos we have: steak, swee…
Taco night is a weekly occasion at our house. We don’t always do Taco Tuesday, but I promise Taco Thursday or Taco Saturday is just as fun and just as delicious. Tacos are good any day of the week. We love mixing up the tacos we have: steak, sweet potato, shrimp, chicken, cauliflower, and more.…
Hello dinner tonight! This turkey taco skillet is about to become a weeknight staple! Okay so we’re in that time of year where everything is super holiday focused and it’s all cookies and peppermint and hot cocoa and chocolate everywhere! BUT. We still have to eat dinner and I’m always searching for foods that taste […]
Hello dinner tonight! This turkey taco skillet is about to become a weeknight staple!
Okay so we’re in that time of year where everything is super holiday focused and it’s all cookies and peppermint and hot cocoa and chocolate everywhere! BUT. We still have to eat dinner and I’m always searching for foods that taste “regular” and different this time of year!
You know? Regular and different? That makes a ton of sense. Ha.
But really, I find myself craving some classic dinners these days that aren’t overly heavy. Ones that are really easy, quick weeknight dinners.
There are SO many things you can do with this turkey taco skillet.
It’s super versatile!
I mean, obviously, you could spoon it directly into tortillas of course. You could even spoon it on top of a sweet potato. You could throw it on top of a salad for a quick, makeshift taco salad! Really, all the things.
BUT! My favorite thing to do with this skillet? Serve it as is with some tortilla chips on the side. Almost like a taco dip of sorts. It’s not REALLY a dip – it’s just my favorite turkey taco mix, cheese, quick pico, lettuce and guac.
However, when it’s all thrown together like this? It’s ultimate nacho perfection.
Serving this for dinner is a HUGE hit at our house. It’s fun, and while I usually reserve it for a weekend, I can’t say it hasn’t seen a Taco Tuesday rotation lately. It would also be the perfect dinner for Christmas Eve – or even New Year’s Eve. If you’re looking for something ridiculously easy, something so delicious that you can just lay back and relax after eating, this is it.
Don’t be freaked out by the long-looking ingredient list! It’s truly not long, but I always use my own spices to season our tacos. If you’re in a pinch or find yourself without a few of the spices called for, just grab your favorite taco seasoning and use that instead.
Of course, you can always use a store-bought pico or salsa instead too! I love making a quick pico at home because it’s so easy and fresh. And it just might be in Eddie’s top five favorite things that I make. But if you’re pressed for time or sanity, grab one. Same with the guacamole. The only thing you really need to make are the pickled onions, because they are the best.
Heat the olive oil in a large skillet over medium-low heat. Add the peppers, onions and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned. Sprinkle in 1 tablespoon of flour. Toss and stir. Stir in the chicken stock. Cook for a few minutes until the mixture thickens.
Sprinkle the cheddar cheese on top. You can let it melt for a few minutes or even cover the skillet so it melts quicker. Top with the lettuce and pickled onions. Top with the quick pico and guac. Top with cotija cheese if you'd like. Serve with tortilla chips!
To make the quick pico, toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper. You can make this ahead of time and store it in the fridge. It’s better as it sits.
To make the quick guac, mash together the avocado, cilantro, lime juice, salt and pepper. Taste and season with more lime, salt and pepper as desired.
This easy Turkey Chili is a great way to use up turkey leftovers from Thanksgiving and Christmas! Make it with shredded turkey (dark or white meat), kidney beans, onion, garlic, and tomatoes. Continue reading “Turkey Chili (with Leftover Tu…
This easy Turkey Chili is a great way to use up turkey leftovers from Thanksgiving and Christmas! Make it with shredded turkey (dark or white meat), kidney beans, onion, garlic, and tomatoes.
I’ll spare you the bit about Thanksgiving looking a bit different this year. You know it, I know it. I’ll be celebrating (is that even the word?) from Europe and Zooming in to my family’s table in Texas. And while it may seem tough to sit around and co…
I’ll spare you the bit about Thanksgiving looking a bit different this year. You know it, I know it. I’ll be celebrating (is that even the word?) from Europe and Zooming in to my family’s table in Texas. And while it may seem tough to sit around and cosplay normalcy,, that doesn’t mean Thanksgiving need not exist. It, just like so many other things in 2020, can look, well, different. Didn’t I say I wasn’t going to go there?
Perhaps we’ll be eating with different people than usual, or a different number of people. Perhaps we’ll sit at a table that’s not our own, or the same table we’ve been sitting at for nine months now. Perhaps we’ll eat a turkey with gravy, stuffing and all the steadfast fixings, or maybe we’ll throw convention out the window and eat a bowl of cereal because it’s 2020 and why the hell not.
This citrus sage roasted turkey is sponsored by ALDI. We’re finishing off Thanksgiving week with the showstopper centerpiece – a citrus butter roasted turkey! Super flavorful, roasted to perfection with crispy golden skin, this turkey cannot be beat. It’s my favorite way to prepare a turkey for any time of year, but on Thanksgiving especially, […]
This citrus sage roasted turkey is sponsored by ALDI.
We’re finishing off Thanksgiving week with the showstopper centerpiece – a citrus butter roasted turkey!
Super flavorful, roasted to perfection with crispy golden skin, this turkey cannot be beat. It’s my favorite way to prepare a turkey for any time of year, but on Thanksgiving especially, it makes a delicious statement. To say it’s incredible wouldn’t even do it justice.
Gosh, 2020 is just such a weird year. Are you planning on celebrating Thanksgiving this year? I live for Thanksgiving – it’s basically my superbowl. Because I cook so much, it’s an easy meal for me to prepare and one that I also enjoy. I also LOVE cooking for family and friends. I had such high hopes this year of doing a fun Friendsgiving and then our traditional Thanksgiving, but 2020 has dashed those hopes.
Instead, we are keeping things small in our house, with just our parents who are already in our pod of people that we’ve been seeing. I am so thankful that they all live close and are still able to do this. If you’re not in the same boat, all the love to you.
So, today I’m showing you how to perfect this Thanksgiving meal – by grabbing your turkey at ALDI! ALDI has frozen Butterball turkeys that you can grab and the best part is – they come in a variety of sizes.
It’s perfect!
I’m super excited to partner with ALDI today to bring you the MOST delicious Citrus Butter and Sage Turkey recipe. Regardless of how you plan to spend your Thanksgiving this year – with a small group of family or virtually on zoom, or even just in a household of two – ALDI has everything you need at seriously unbeatable prices. Their products are so high quality while being incredibly affordable – which helps make this crazy 2020 Thanksgiving a breeze.
I highly recommend making ALDI your one stop shop this holiday season. You can shop in store, with curbside pickup, or with Instacart, the latter being my preference. I’ve been able to find all of my ingredients, from cranberries to potatoes to pumpkin at ALDI with great success. It’s one of my favorite places!
Now the citrus sage roasted turkey!
Let’s do a quick run-down.
To make this incredible turkey recipe the star of the show, we’re doing a dry brine of sage salt, then a cheesecloth baste of butter, wine and citrus. It may sound fancy, but I promise it’s simple. And it will be the best turkey you’ve ever tasted!
This recipe is based off of my butter and wine roasted turkey. This method is honestly the BEST way of preparation. I’ve done it for years and everyone is always blown away at how beautiful the turkey looks, but also how wonderfully juicy and tender it tastes. I’m telling you, it’s foolproof! I won’t prepare my turkey any other way.
The first step is doing a dry brine. Grab the Butterball turkey from ALDI this season and let it thaw in the fridge. Make sure you leave enough time to do this – you want the turkey fully thawed at least two days before you roast it. Once the turkey is thawed and prepared, mix together kosher salt and Stonemill Ground Sage. Sprinkle it inside the turkey, under the skin, on the skin – everywhere!
Once this is done, let the turkey sit in the fridge for 24 to 48 hours – uncovered. This is the secret to extra crispy, delicious golden skin. Trust me.
When it comes time to roast, the Exquisite Collection Chardonnay from ALDI is your new BFF. We’re going to infuse melted butter with citrus rind and then stir in the Chardonnay. Soak a piece of cheesecloth in the wine and butter mixture, then place it directly on the turkey and roast it. It looks kind of funky at first, but it is DIVINE. Your house will smell like the best Thanksgiving candle that could ever exist.
I mean, when we’re using this much butter and wine, the turkey MUST be incredible!
While the turkey roasts, we continue to baste it with the remaining citrus butter and wine mixture. This allows it to stay juicy and tender, while also providing incredible flavor for the drippings. You can use those drippings to make foolproof gravy, which is a huge hit too!
I cannot express enough how absolutely fabulous this turkey is. The flavor is top notch. The meat is perfectly seasoned with a bit of earthy taste from the sage. It’s juicy from the butter and chardonnay baste, with a slight hint of citrus. It’s every Thanksgiving flavor I could dream of!
This citrus sage roasted turkey is cooked to perfection with a mixture of orange rind, butter, sage and dry white wine. It's delicious!
Course Main Course
Cuisine American
Prep Time 1day
Cook Time 4hours
1hour
Total Time 1day5hours
Servings 8to 10 people
Author How Sweet Eats
Ingredients
3tablespoonskosher salt
1 1/2teaspoonsStonemill Dried Sage
112 pound Butterball Turkey from ALDI
2cupsExquisite Collection Chardonnay
12tablespoonsbutter, browned and cooled to solid room temp,for melting
1orange,the rind removed
4tablespoonsunsalted butter,at room temperature
Instructions
Make sure your turkey is thawed! It can take a few days to thaw a turkey (usually 1 day per 5 pounds!) so plan accordingly. You want to dry brine your turkey at least overnight, so plan for that too! I also like to make sure my fridge has space for a day or two of brining.
In a bowl, stir together the kosher salt and sage.
A day or two before making your turkey, pat it completely dry with paper towels. Place a wire rack on a rimmed baking sheet. You can place paper towels on the sheet to absorb any liquid that drips. Place the turkey on the wire rack and use the dry brine - separate the skin from the meat and rub the brine directly on the turkey breast and legs. Sprinkle some inside the cavity. Rub it all over the skin. Place the turkey uncovered (yes, uncovered!) in the fridge - make sure it's not touching anything. Doing this will result in deliciously crispy and golden skin! This can be done for 24 to 48 hours.
When you're ready to cook the turkey, preheat the oven to 425 degrees F.
Take the turkey out at least 60 minutes before. You can pat it dry with paper towels if needed, but do not rinse it. Truss the legs together.
Place the turkey in a roasting pan, breast-side up. At this point, you can fill the cavity with stuffing if desired. If you choose not to do stuffing, you can add a mixture of fresh herbs, like sage, thyme and rosemary. Or you don’t have to do anything! Tuck the wings under the turkey.
Combine the 12 tablespoons of butter in a saucepan with the orange rind. Heat until melted and the butter begins to sizzle. Turn off the heat and let it sit for 10 minutes.
In a large bowl, whisk together the Chardonnay and the melted butter with orange rind. Take a piece of cheesecloth and fold it until you have a 4-layer, 12-inch square. Submerge it in the wine and butter and let it soak for 10 minutes.
Rub the turkey all over with the softened butter. Remove the cheesecloth from the wine butter and barely wring it out. Cover the turkey breast with the 4 layer cheesecloth. Roast for 30 minutes. Baste the turkey with the remaining butter and wine mixture in the bowl.
Reduce the heat to 350 degrees F. Roast the turkey for 1 hour 45 minutes or about 2 hours, basting every 30 minutes with the butter and wine in the bowl, or the drippings from the bottom of the roasting pan.
After 2 hours, gently remove the cheesecloth. Continue to baste the turkey liberally with the drippings or the butter and wine leftovers. Roast it for about 60 more minutes, until the temperature taken in the thigh reaches 180 degrees F.
Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.
How to cook the best turkey for Thanksgiving? Roast it breast-side down! This is our tried-and-true method for Thanksgiving turkey and we share all the details. From defrosting to long to cook the turkey, we’ve got your Thanksgiving covered. …
How to cook the best turkey for Thanksgiving? Roast it breast-side down! This is our tried-and-true method for Thanksgiving turkey and we share all the details. From defrosting to long to cook the turkey, we've got your Thanksgiving covered.
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and roasted more broccoli than she cares to recall. Today, she tackles turkey…
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and roasted more broccoli than she cares to recall. Today, she tackles turkey breast.
There’s no less appealing cut of raw poultry than the turkey breast. If you don’t believe me, I invite you to stare one down for more than 30 seconds while ingesting a snack of any kind.