Does the perfect Thanksgiving turkey exist? You know what I mean – that Normal Rockwell looking bird that is crispy on the outside and moist on the inside. I say YES IT DOES; and it isn’t as complicated as the pros would like you to think.

I’ll never forget the first time I cooked an entire Thanksgiving dinner on my own. I was newly married and though I felt like I was a competent cook, I’d never made a turkey, much less an entire Thanksgiving dinner. So I poured over my cookbooks, asked around but no one had an easy way to make that elusive perfect Thanksgiving turkey. Then I discovered something magical…the cooking bag!

How to Make the Perfect Thanksgiving Turkey

I’m about to give you the recipe for a perfect turkey for your Thanksgiving dinner. Not only will it taste FABULOUS but it will cook faster than your average Thanksgiving turkey too. Follow my directions and you’ll have a golden, crispy skin with moist and tender meat. So whether you’re making the entire Thanksgiving dinner or just bringing the turkey to the potluck; you’re going to look like a master chef!

If you are making the entire meal I have included some amazing Thanksgiving recipes for you below; everything from homemade cranberry sauce to the best buttermilk pie you’ve ever tasted! So be sure to scroll down and check them all out. There are more than 50 recipes plus a section for special diets like Paleo, Keto, GAPS, etc.

Now let’s get cooking!

Ok, here’s the secret to my perfect Thanksgiving Turkey – I cook it in a bag. Yes, I cook my turkey in a Reynolds Turkey Bag; I know what you’re thinking…cook in plastic Tiffany? What the what? But here’s the scoop, I use them 1 – 2 times a year and they are BPA free and FDA compliant; I’m not sweating it. No they are not sponsoring me, I use and recommend their bags because it’s what I trust.

I love a set-it and forget-it kind of bird – the bags create a self-basting effect during cooking so you can work on the rest of the meal while it cooks. AND if that wasn’t enough, the bird will cook significantly faster in a cooking bag. Winner winner…turkey dinner!

First, let me recommend that you get yourself a sturdy and reusable turkey roasting pan. I know it is tempting to get the throw-away variety but the investment is a good one! Secondly, I would recommend getting yourself and electric carving knife; they just make every holiday meal easier.

Now, let’s make the easiest and Perfect Thanksgiving Turkey (you can thank me later). 😉

5 from 1 vote

Imperfectly Happy's Perfect Thanksgiving Turkey Recipe

Ingredients

1 Reynolds Turkey Sized
1 Whole Turkey thawed with giblets and neck removed
1 Apple cored and sliced
2 Stalks of celery with leaves left on cleaned
1 Small yellow onion roughly sliced
2 Fresh rosemary sprigs
2 Fresh thyme springs
Melted Butter for Basting amount will vary on your turkey size
Poultry Seasoning to taste
Paprika liberal, gives it the nice coloring
Salt and Pepper to taste
1 Rounded Tablespoon Flour

Instructions

Pre-heat your oven to 350 degrees F.
Put your rack on the lowest station in your oven.
Stuff the cavity with the apple, celery, onion and herbs.
Baste your turkey's skin in the melted butter. Don't forget to do all the sides and add a little to the cavity.
Season your skin with a good poultry seasoning blend, salt and pepper
Open your turkey sized roasting bag and place into your roasting pan. Make sure you've unfolded it completely.
Add your rounded tablespoon of flour to the bag. Now grasp the opening so it is shut and give it a good couple of shakes so you distribute the flour all over the bag. Don't skip this step!
Put the bag back in the roasting pan.
Carefully add your turkey to the bag.
Use the tie that came in the box to tightly secure the end but DO NOT pull the bag tight!
Using scissors you need to cut 4 to 6 1/2 inch slits in the top of the bag so that steam can escape during cooking. You can use these slits to check your meat temperature with a thermometer.
Make sure no part of the bag is sticking out from the pan.
Place the turkey in the oven on that lowest rack.
Check the cooking chart that is included with your bags. This will tell you the time allotted for your size turkey. I consider mine un-stuffed because this won't fill the entire cavity. The meat should reach an internal temperature of 180 degrees F (use the thigh for best results).
Once done cooking remove your turkey from the oven and allow it to rest IN THE BAG for 15 - 20 minutes. Again this is an important step for a moist turkey.
After the rest remove the bird from the bag to your serving platter.
Remove all the innards stuffing and discard (apple, onion, celery, herbs).
You can use all the drippings that have collected in the bag to make some amazing gravy so don't toss that!

Other Amazing Thanksgiving Recipes For Your to Try

Be sure to check out my list of Thanksgiving Recipes for Your Instant Pot!

Thanksgiving Savory Side Dish Recipes

Super Easy, All Natural, Macaroni and Cheese

5 from 1 vote

Easy and All Natural Macaroni and Cheese Recipe

Ingredients

16 oz package of pasta I use elbow but any past will work
2 Tablespoons Butter
1.5 Tablespoons Flour
2 Cup Milk
2 Cup Shredded sharp cheddar cheese
1/2 Cup Shredded sharp cheddar cheese for the top or more if you like
Salt and Pepper to taste

Instructions

Boil and drain pasta - you want it al dente (still a little firm)
In a medium sauce pan, melt the butter
Once the butter is melted, whisk in the flour until well mixed (will be a paste like consistency)
Cook for about a minute (whisking the entire time)
Slowly pour in the milk; whisk until flour mixture is well incorporated into the milk
Continue to stir until the mixture thickens (this takes a little while 5-10 min)
Once thickened add the cheese and stir until melted
Mix with your pasta
Pour into a casserole dish
Top with extra cheese
Bake at 350 degrees for about 20-30 min or until bubbly
Serve right from the oven and watch it disappear like magic!

INSTANT POT 3 Minute Brussels Sprouts with Bacon

Fresh Green Beans with Bacon Recipe

Squash Mac ‘n Cheese with Bacon

Sweet Corn Casserole

Fried Brussels Sprouts with Parmesan and Panko

Wild Rice Stuffing with Apricots, Almonds and Sage

Grandma Julia’s Green Beans Recipe

Decadent Smashed Potatoes

Moroccan Carrots

Savory Roasted Butternut Squash

Balsamic Roasted Green Beans

Maple Apple Brussels Sprouts

Sourdough Stuffing with Mixed Mushrooms, Sausage & Sage

Cauliflower Cranberry Sage Stuffing

Sweet Potatoes with Kale and Caramelized Onions

Roasted Root Vegetabels

Thanksgiving Sweet Side Dish Recipes

Sweet Potato Casserole with Oatmeal

Homemade Cranberry Sauce

Cultured Cranberry Pomegranate Sauce

Canning Cranberry Sauce

All Natural Maple Sweet Potato Casserole

Lacto-Fermented Cranberry Apple Relish

Cider and Elderberry Cranberry Sauce

Easy Sweet Potato Casserole with Pecans

Ginger-Spiced Cranberry Sauce with Orange

Mashed Sweet Potato Recipe

Cherry Cranberry Sauce

Creamy Sweet Potato Casserole with Browned Butter & Cinnamon Maple Pecans

Fermented Cranberry Sauce with Figs Citrus and Cloves

Thanksgiving Bread Recipes

Scrumptious Old Fashioned Drop Biscuit Recipe |ImperfectlyHappy.com

5 from 1 vote

The Very Best Old Fashioned Drop Biscuit Recipe

Ingredients

2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
1 cup cold buttermilk
1 stick of melted butter - cool just a bit before adding
4 - 6 tablespoons butter reserved to drizzle on baked biscuits optional
Large Mixing Bowl
Small Mixing Bowl
Baking Sheet
Parchment Paper
Ice Cream Scoop

Instructions

Pre-heat oven to 450 degrees
Line your baking sheet with parchment paper
In your large mixing bowl whisk together flour, baking powder, baking soda, salt and sugar
In your smaller mixing bowl combine the cooled melted butter and the cold buttermilk
Add the liquid to your dry ingredients
Mix and use a rubber spatula to scrape the sides
Use your ice cream scoop to make round heaps of the batter on your parchment lined baking sheet
Bake 12 - 15 minutes, until the tops are golden brown
Drizzle with the reserved melted butter, or get fancy and use a pastry brush for more even coverage
Grub

5 from 1 vote

7 Ingredient Traditional Homemade Dinner Roll Recipe

Keyword dinner roll

Ingredients

2 cups of all purpose flour + a little extra for kneading
1 envelope of rapid-rise yeast
2 tablespoons of sugar
1/2 teaspoon of salt
1/2 cup of whole milk
1/4 cup of water
2 tablespoons butter

Instructions

Pre-heat oven to 375 degrees
In a large bowl combine 3/4 cup of the all-purpose flour with yeast packet (undissolved), sugar and salt.
On the stove top warm milk, water and butter to about 125 degrees – do not let it boil.
Add your warmed liquid ingredients to the flour mixture and beat on medium speed for about 2 minutes.
Add the remaining 1/4 cup of all-purpose flour and continue mixing for an additional 2 minutes on high.
Continue mixing in flour for 2 minutes at high speed. Add in enough remaining flour to make soft dough.
Lightly flour your counter tops for kneading.
Knead the dough until the smooth and elastic (about 9 minutes).
Cover your bowl and let the dough rest for about 10 minutes.
Separate your dough into 8 - 12 equal-sized balls.
Place into greased 12 inch cast iron skillet or round baking pan.
Cover with light towel and place in a warm area to rise for 20 – 30 minutes.
Bake at 375 for 20 – 25 minutes (If you want to switch things up, lightly dust your rolls with garlic salt and herbs before baking)
Brush with melted butter and serve warm!

Homemade Dinner Rolls

Cranberry Orange Loaf

Savory Rosemary Gruyere Scone Recipe

No Fail Dinner Rolls

Thanksgiving Dessert Recipes

5 from 1 vote

Grandma's Delicious Vintage Buttermilk Pie Recipe

Ingredients

2 cups sugar
1/2 cup room temperature butter
4 tablespoons flour
3 eggs beaten
1 cup buttermilk
1 teaspoon vanilla
1 deep dish or 2 regular unbaked 9 inch pie crust

Instructions

Preheat oven to 350 degrees
Cream the sugar and butter together.
Add the flour and beaten eggs and mix well.
Now add the buttermilk and vanilla; mix & pour into unbaked crust
Bake for 45-50 minutes, or until tests done. Top should be slightly crusty and brown.
Let cool completely
Serve with whipped cream
Try not to eat it all.