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No-Fuss Turkey Recipes to Make Thanksgiving 2020 More Blissful

Have the Thanksgiving 2020 celebrations begun or you’re still on prep-mode and cultivating thoughts on some juicy and flavoured turkey recipes for Thanksgiving?

Thanksgiving is called so because it’s a special opportunity to offer sacrifice and to give thanks for the harvest blessing.

To entertain your guests on Thanksgiving, all you need are variety flavours of Turkeys! And here we go.

1. Dry-Brine Turkey Recipe

Do you want to know about something dry yet juicy? Figure out below.


To make dry brine turkey you need:

  • 1 8-lb turkey

  • 1 tbsp granulated sugar

  • 2 tbsp kosher salt

  • 6 tbsp melted butter

  • 3 cloves minced garlic

  • Black pepper (freshly ground)

  • Pinch of crushed red pepper flakes

  • 2 tsp thyme leaves (fresh)


For brining, take out the turkey from your refrigerator and clear giblets from the cavity.

With a paper towel pat the turkey dry.

Pour a salt and sugar mixture over the turkey smoothly.

Put the bird on a roasting pan. Cover and refrigerate for a day.

After one day, take it out. Remove excess liquids from the pan and refrigerate again uncovered.

Remove the bird from the fridge after another day is passed.

Preheat your oven to 425 degrees.

Combine butter, ground pepper, thyme, garlic, and red pepper in a medium bowl.

Brush half of the butter over the turkey.

With a kitchen twine tie legs together.

Put the turkey on your roasting rack within the roasting pan. Bake until golden.

2. Pavochon Recipe

Pavochon is a must for Puerto Rican Thanksgiving. It’s super easy and tangerine.


The materials needed for Pavochon are:

  • 12-14 lb turkey with neck and giblets removed (dry patted)

  • 1 halved lemon

  • Kosher salt

  • 3 tbsp unsalted butter

  • Freshly ground pepper

  • ¼ cup olive oil (extra virgin)

  • 2 tbsp dried oregano

  • 3 tbsp achiote paste (annatto)

  • 2 tbsp granulated garlic

  • 5 garlic cloves

  • 1 large halved onion

  • 2 tsp ground cumin

  • 2 celery stalks


Lemon over the turkey. Then, flavor with pepper and salt.

Do flavor inside and out.

Brush butter over the breast side.

Then, in a small bowl mash granulated garlic, oregano, cumin, oil, and achiote.

Layer the mixture flat on turkey. Keep the meat tied by its legs with kitchen twine.

Preheat your kitchen-oven to 450 degrees.

Insert garlic, onion, lemon, and celery into the turkey. And place it in a big roasting pan.

Keep pouring water and rotate the pan. Let the water evaporate completely.

Continue the process until it’s brown.

3. Stock-Braised Turkey Legs Recipe

Are you a turkey-lover? Then, braised-turkey-legs is hard-to-miss.


To cook this beauty you need:

  • 4 turkey legs - 6 ½ lb (patted-dry)

  • 2 tbsp Diamond Crystal

  • 1 ½ tsp brown sugar (light)

  • 2 tbsp all-purpose flour

  • 4 tbsp olive oil (extra virgin)

  • Crosswise halved 3 heads of garlic

  • 1 small halved orange

  • 2 sprigs rosemary

  • 1 cup white wine (dry)

  • 1 red chile ( eg: cayenne or Fresno)

  • 4 cups Thanksgiving Stock

  • 4 tbsp butter (unsalted)


Mix salt and brown sugar in a small-sized bowl.

Wrap turkey legs with a rimmed baking sheet. Place it on a wire rack.

Sprinkle over dry brine on both sides of the legs. Keep it chill.

After 12 hours preheat the oven to 250 degrees.

Rinse turkey legs and sprinkle flour on it.

Next, heat oil in a skillet. Cook turkey until browned and crisp.

Take 2 legs at a time and repeat the process.

Once done reduce the heat to medium.

In the skillet add garlic, orange, chile, and rosemary. Cook until garlic becomes light-browned.

Now gently pour wine to free stuck browned bits if any.

Cook for 2 minutes.

Has the wine evaporated? Remove heat.

Now, scrape into the roasting pan.

Pour in the stock. Double foil turkey firmly.

Place the pan in the oven again.

Braise the turkey for 2 ½ hours until the leg pieces jiggle freely and the meat becomes tender-soft.

4. Cajun Brined Turkey Recipe

Is brined-turkey your favorite?

Here’s another - the cajun brined turkey. So, hop on!


For cooking you need:

  • 1 12-lb fresh turkey

  • ½ cup Spanish paprika

  • 1 tbsp garlic powder

  • ¼ cup chile powder (New Mexican)

  • 1 tbsp onion powder

  • 1 tbsp dried thyme

  • 1 tbsp dried oregano

  • chile de árbol - 1 ½ tsp

  • 1 ½ cup kosher salt

  • Cayenne powder - ¼ to ½ tsp

  • Light brown sugar - ¼ cup

  • fresh bay leaves - 2

  • 4 whole cloves garlic

  • 1 large quartered Spanish onion

  • ¼ cup canola oil


In a small bowl mix the Spanish paprika, garlic powder, oregano, onion powder, thyme, chile powder, cayenne, and Chile de Arbol.

Take out ¼ cup of the same for Cajun Breadcrumbs.

Take a clean bucket or a stockpot containing 2 gallons of water.

Add salt and sugar to it.

Garlic, onion, half of the excess spice rub, and bay leaves are to add.

Deep the turkey. Refrigerate for 12-24 hours in a cold place. Do cover up!

Now, prepare the charcoal briquettes in Caja China following the instructions-guide.

Put the turkey on-breast over the roasting pan. Flip it after 30 minutes.

Serve the meat hot!

5. Herb Roasted Turkey Breast Recipe

Let’s try something veggie but exotic.


For the preparation you require:

  • 1 whole turkey breast - 6 ½ to 7-lb (bone-in)

  • 1 tbsp 3 cloves minced garlic

  • 1 tsp mustard (dry)

  • 1 tbsp fresh rosemary leaves (chopped)

  • 1 tbsp fresh sage leaves (chopped)

  • 1 tsp fresh thyme leaves (chopped)

  • Kosher salt - 2 tsp

  • Freshly ground black pepper - 1 tsp

  • Olive oil - 2 tbsp

  • Lemon juice - fresh (2 tbsp)

  • 1 cup white wine (dry)


Preheat your oven to 325 degrees.

Side up the skin of the turkey. Place the turkey breast on a roasting pan.

Combine mustard, herbs, salt, garlic, olive oil, lemon juice, and pepper to prepare a paste in a small bowl.

Smear half of it over the turkey meat evenly.

Pour the wine on the roasting pan.

Roast the turkey at least for 1 ¾ hour and up to 2 hours until its skin becomes golden brown.

Is the skin deep-browning? Cover the breast with an aluminum foil loosely.

When it’s done allow it to rest for 15 minutes at room temperature.

Finally, slice and serve!

And that’s all about these sinful delicacies.

Did you know:

Thanksgiving dates back to October 1621 when it’s first observed as a religious occasion after the first harvest season?

Have a foodie, fun-filled Thanksgiving with your friends and family.

Bon appetit!

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