Best 5 Thanksgiving Turkey Recipes

by in Holidays, Recipes, November 10th, 2011

herb crusted turkey
The turkey: It’s the star of almost every Thanksgiving dinner table. Whether you prefer dark or white meat, legs, breasts or thighs, the Thanksgiving bird is a family-favorite tradition that can be brined, fried, seasoned, stuffed, glazed, roasted and more. Our top five turkey recipes below encompass a unique mixture of classic and creative takes on this holiday classic that are fit for any Thanksgiving feast.

5. Bobby’s Black Pepper-Pomegranate Molasses Glazed Turkey — For a crispy skin that is both sweet and savory, Tyler brushes the turkey with a tangy glaze featuring pomegranate molasses, Dijon mustard and horseradish.

4. Apricot and Tequila Glazed Turkey — Marcela uses a flavor injector to add a mixture of chicken broth, melted butter and tequila directly into the turkey breasts, thighs and legs to ensure a moist, succulent bird.

Get the top three turkey recipes »

Let the Thanksgiving Countdown Begin — Don’t Panic! (2 Weeks Away)

by in Holidays, November 10th, 2011

thanksgiving checklist
It’s already the middle of November, and Thanksgiving has snuck up on you yet again — despite landing on the same Thursday every year. Not to worry: We’ve drawn up a nifty do-ahead guide to help you get organized from now until November 24. Check back with us as we lead you into Turkey Day, helping you with everything from apple pie to Zinfandel.

While it may be too soon to get a jump-start on roasting the turkey, two weeks still gives you plenty of lead time to plan your best — and least stressful — holiday feast yet. It’s all about setting the wheels in motion.

Get started now with these tips »

It’s National Vanilla Cupcake Day

by in Holidays, November 10th, 2011

vanilla bunny cupcakes
Move over chocolate, today is all about vanilla — vanilla cupcakes to be more specific. National Vanilla Cupcake Day may just be another food holiday, but we’ll take any excuse to start the day off with a vanilla cupcake smothered in frosting.

Sure, you could visit your neighborhood bakery to celebrate this sweet treat, but take the extra minute to get out the mixing bowls at home and try Giada’s five-star Vanilla Cupcake recipe.

Looking to keep the kids busy for the afternoon? Try making Food Network Kitchens Vanilla Cupcakes With Bunny Faces (pictured above).

 

Drinks for All — Thanksgiving Tip of the Day

by in Holidays, November 10th, 2011

virgin pomegranate and cranberry belinis
Plan on each guest drinking three drinks, and be sure to provide both non-alcoholic and alcoholic beverage choices. To spike this family-friendly cocktail, substitute champagne for the sparkling water.

Get the recipe: Non-Alcoholic Pomegranate Bellinis

Browse more of Food Network’s Thanksgiving recipes and tips.

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Ballpark Fun Facts — The Next Iron Chef

by in Shows, November 9th, 2011

marcus samuelsson and robert irvine on the next iron chef
Behind the scenes on the Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. Executive culinary producer Jill Novatt shared some fun facts about what it took to pull off the ballpark challenge at San Diego’s Petco Park in episode two.

How many hours did it take to film the Petco Park baseball challenge?
Seventeen hours. We started setting up at the stadium at 4am and loaded up our truck and rolled out at 9pm to drive back to L.A.

What pantry ingredients were provided in addition to the food the chefs collected from ballpark stands?
Dried spices, fresh herbs, olive oil, canola oil, salt and pepper, and that was it.

More behind-the-scenes extras »

Simply Roasted Turnips — Fall Fest

by in In Season, Recipes, November 9th, 2011

turnips
Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine. The root itself is high in vitamin C, but don’t forget the leafy turnip greens. Similar in flavor to mustard greens, choose smaller leaves for a less bitter taste.

For the root: Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.

For the greens: Wash and dry 10 cups of turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.

More recipes from our family & friends »

Load Your Freezer With Baked Goods — Thanksgiving Tip of the Day

by in Holidays, November 9th, 2011

cranberry orange quickbread
Quick breads freeze well; just wrap tightly in foil or freezer-wrap and freeze for up to three months. To thaw, let stand, wrapped, at room temperature for about 1½ hours. Serve on Thanksgiving, or the next morning for breakfast.

Try making: Anne’s Cranberry Orange Quickbread (pictured above)

Browse more of Food Network’s Thanksgiving recipes and tips.

Mix-and-Match Pesto — Food Network Kitchens

by in Food Network Magazine, November 8th, 2011

pesto

Most people think of pesto as a summer recipe and it’s true that basic basil pesto is best in late summer when the basil is abundant and is at its most fragrant and flavorful. But at other times of the year, when the basil is not as sweet and a little more expensive, it can be fun to do a combination of basil and another herb, or swap out the basil altogether.

In fact, practically every ingredient in a traditional pesto is a viable option for swapping — the herb, the nuts and even the cheese. Its flexibility is what makes pesto the perfect pasta sauce for a weeknight dinner.

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Alex Makes: Apple Bars

by in Food Network Chef, November 8th, 2011

apple bar recipe
alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

Recently, I shared my one of my two favorite apple recipes with you: a warm and comforting Mulled-Apple Cider. Now, I’m whipping up a Thanksgiving treat that will become a fall staple.

Get the recipe »

Make-Ahead Pumpkin Puree — Thanksgiving Tip of the Day

by in Holidays, How-to, November 8th, 2011

pumpkin pie
Try roasting a few pumpkins, then freezing the puree — that’s what Alton does. You can thaw it to make pie just before Thanksgiving, and the rest will store up to 6 months in the freezer.

Try making: Michele Albano’s Maple Pumpkin Pie With Pecan Streusel

Browse more of Food Network’s Thanksgiving recipes and tips.