How to Make a Perfect Thanksgiving Turkey Recipe

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Thanksgiving Turkey Recipe Ingredients:

1 fresh turkey (frozen will do too)

2 sticks of unsalted butter that has been softened

2 tbsp fresh parsley, chopped fine

1 tbsp dried sage

1 tbsp dried thyme

1 tbsp sugar

1/4 tsp paprika

1/8 tsp ground cloves

Freshly ground pepper

Salt

Thanksgiving Turkey Recipe Directions:

1. Remove the neck and giblets from the turkey and rinse it under cold water. Pat dry.
2. In a bowl mix 1/3 cup salt, sugar and pepper.
3. Rub the mixture all over the turkey and in the cavity.
4. Place the turkey overnight in a refrigerator on a rimmed baking sheet.
5. Rinse well and pat dry.
6. Mix butter, paprika, sage, thyme, parsley, ground cloves and a little pepper.
7. Keep aside a little of this butter mix for later.
8. Rub in the mixture under the turkey skin, breast and legs. Let it stand for about 30 mins at room temperature.
9. Preheat the oven to 350°F and place the turkey, breast side up on the lowest rack in a large frying pan. Tie the drumsticks together.
10. Roast until the skin is golden brown and the thermometer reading is 165°F in the turkey thigh.
11. Transfer onto a cutting board and let it rest for about 30 more minutes.
12. Carve it the way you want to serve and top it with the reserved butter mix.

Want more Thanksgiving Turkey Recipes?

Try these delicious twists on your traditional turkey recipe.

We love The Pioneer Woman’s Simple Turkey recipe here.

Country Living’s 25 Best Thanksgiving Turkey Recipes are a must try.

Plan on Thanksgiving Turkey Leftovers!

Try making this Turkey Cobb Sandwich – the perfect way to enjoy leftovers.

This Dry Brined Turkey With Butter & Herbs Recipe can be served with your favorite accompaniments, be it mint chutney or a hung curd and mayonnaise dip or anything else you like. The idea is to relish the subtly infused flavor of herbs with turkey. Do let us know if you have some suggestions to make this recipe more than a meal.

For more Thanksgiving recipes on Stagetecture, click here.

Spring Brunch: Smoked Salmon Omelet

Image via: Brit

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Ingredients:

1 serving

3 egg whites (2 egg whites and 1 whole egg or ½-cup frozen or refrigerated and thawed egg product)

Lox-style smoked salmon (thinly sliced; ¾ ounce)

Fresh dill (snipped; ½ teaspoon)

Sour cream (1 tablespoon)

Desired-flavor semisoft cheese (1 tablespoon)

Olive oil (1/2 teaspoon)

Dash bottled hot pepper sauce

Salt (1/8 teaspoon)

Fresh dill (snipped)

Broccoli florets (tenderly cooked; ¼ cup), optional

Best Eggs Recipe Directions:

• Mix egg whites, hot pepper sauce, salt, and the ½-teaspoon dill in a small bowl or a liquid measuring cup. Beat with a fork until the ingredients are combined but not foamy or bubbly.
• Take an 8-inch nonstick frying pan with flared sides and heat olive oil in it over medium-high heat. Pour the egg white mixture and fry over medium heat.
• Use a spatula to lift the edges of the egg white when the mixture sets. It will help the uncooked portion to trickle underneath. Keep doing it until the egg white mixture is completely set and is still shiny.
• Place sliced salmon, broccoli florets, and cheese on half of the fried egg white. Now, cover them with the other half of the omelet.
• Take the omelet out of the frying pan gently with a spatula and place onto a plate. Spread the additional snipped fresh dill over it. Now, serve with sour cream.

Image via: Healthista

It is a perfect spring brunch to enjoy on warmer mornings and more leisurely days. The key to a good brunch is variety. And, this recipe makes use of various ingredients in a simple but delectable manner.

Have you planned for any brunch with friends or family?

Mother’s Day Brunch: Zesty Shrimp and Avocado Salad 

Image via:  Food Network

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Prep Time:  25 min

Cook Time:  5 min

Total Time:  30 min

Servings: 4

Ingredients

¼ cup of Mayonnaise

2 Stalks of Celery, thinly sliced

• Additional, 3 tablespoons Celery

Chopped Celery Leaves

Kosher Salt and Freshly Ground Pepper

1 ½ Limes

1 ½ pounds of Large Shrimp, peeled and deveined

1 tablespoon of Vegetable Oil

2 Hass Avocados, diced

1 5-ounce package of Baby Kale Salad Mix (approx. 8 cups)

1 small bunch of Radishes, thinly sliced

Preheat a grill or grill pan to medium high

Image via:  The Bitten Word

Directions

For the Dressing

1. First for this mother’s day brunch recipe, take and combine the mayonnaise, celery leaves, 2 tablespoons of chopped cilantro, 1 tablespoon of water, ½ teaspoon of salt and a few pinches of pepper in a large bowl.  Then grate the lime to get lime zest and squeeze in the juice.

For the Shrimp

1. Next, toss the shrimp with the vegetable oil, ¼ tablespoon of salt and a few more pinches of pepper in a bowl.  Then arrange the shrimp on the grill and cook until they turn pink and become firm, which should take about 2 minutes on each side, place the shrimp in the bowl with the dressing along with the lime juice and remaining ½ lime.

For the Assembly

1. Add the slice celery, avocados, salad mix and radishes to the bowl with the shrimp; then toss everything around until it has all been coated.  Then top off the salad with the remaining 1 tablespoon of chopped cilantro.

The zesty shrimp and avocado salad recipe is light enough and quick-make salad for a warm spring day’s recipe.  For this mother’s day try out the salad recipe above and you all will be glad that you did.  It’s so simple plus it makes a great side to other dishes, like a quick bread or quiche recipe.  Helping to create a dual mix and match quality that adds more variety to your table.

Click here for more brunch recipes she will love!

Summer Brunch Idea – Cheesy Chile Strata

Image via: Kitchen Treaty

Ingredients

6 to 8 servings

All-purpose flour or instant corn flour (1/4 cup)

10 corn tortillas cut into 2-inch pieces

4 poblano Chile peppers (cut into halves lengthwise and seeded)

Freshly ground pepper

Chili powder (1/2 teaspoon)

8 large eggs

Grated pepper jack cheese (8 ounces or nearly 2 cups)

Grated muenster cheese (8 ounces or nearly 2 cups)

Whole milk (3 cups)

1 bunch spring onions (bulbs quartered and stems cut into 2-inh pieces)

Vegetable oil (3 or 4 cups)

Kosher salt

For Topping

Chopped jalapenos

Sour cream

Chopped cilantro

Image via: Pillsbury

Preparation

1. Preheat the broiler.
2. Arrange the pieces of onion bulbs and the halved poblanos with their skin-side up on a baking tray. Broil for 7 to 8 minutes until the edges of the onion pieces get blackened and the skins of the pablanos look toasted.
3. Peel the skins and chop the onions and the poblanos roughly. Take a medium bowl and toss the chopped pieces with corn flour or all-purpose flour. Set the mixture aside.
4. Pour vegetable oil on a frying pan and fry the tortillas for five minutes. When they are stiff, place them on paper towels to absorb the oil.
5. Take a 3-quart baking dish and spread half of the tortillas on it. Place onion-poblano mixture and half of the two types of cheeses on the top of tortillas. Make another layer with the rest of the ingredients in the similar way.
6. Take a large bowl and beat the eggs and milk in it. Add Chile powder, pepper, and 1-1/2 teaspoons salt. Pour this mixture into the baking dish and refrigerate overnight or for minimum 8 hours after covering with a lid. Just half an hour before baking, remove the dish from the refrigerator.
7. Preheat the oven to 350 degrees F. Bake for one hour until the strata turns golden in color and looks set.
8. Remove it from the oven and serve after 10 minutes.

Image via: Midwest Living

Topping

1. Top the strata with sour cream and spread chopped cilantro and jalapenos over it.

This summer brunch is suitable for enjoying as a delicious and appetizing side dish too. Serve it with any meat dish during a family dinner and see how everyone starts pouring compliments.

Thinking of making any other version of strata? Share with us!

For more brunch ideas on Stagetecture, click here.

There is no doubt that a Spanish omelet or Tortilla Espanola is the most common and one of the most popular dishes in Spain. Whether you love tortillas for brunch or at any time of the day, this brunch recipe is a great one to try. It is also known as potato omelet as potato is one of the main ingredients of this recipe. It is served as an appetizer in the bars and cafes in Spain.

Spanish Tortilla with Sweet Onions

Image via: Honest Fare

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This tortilla with sweet onions is an easy and quick dish to prepare. So, it can be an ideal as well as delicious brunch dish for you on a holiday morning.

Ingredients

The preparation can be served to 12 persons

•    Peeled and thinly sliced potatoes (½ pound)
•    Sliced yellow onions (2 cups)
•    6 eggs
•    Freshly ground pepper (½ teaspoon)
•    Olive oil (¾ cups)
•    Salt (½ teaspoon)
•    Spanish paprika or Pimenton (1 teaspoon)

Image via: Multiflon

Preparation

•    Take a 10-inch nonstick frying pan and heat the olive oil in it with a medium-low heat.
•    Add potatoes on the heated oil. Cook them for at least 10 minutes while turning repeatedly.
•    Add the onions and a few pinches of salt into the potatoes and keep cooking for another 25 minutes. Stop when the vegetables are tender.
•    Take the cooked vegetables in a bowl. Drain all but two tablespoons of the oil.
•    Wipe the frying pan clean and heat one-tablespoon of the reserved oil in it with a medium-low heat. Beat the eggs, pepper, paprika, and the remaining salt together and mix them with the vegetables.
•    Pour the mixture into the pan and cook for 5-7 minutes. After one side is set, take the tortilla in a heat-proof plate.
•    Pour the remaining one-tablespoon oil on the pan and heat with a low heat. Fry the other side of the tortilla in the pan for three more minutes. Switch off the oven.
•    Take the tortilla onto a plate and serve after a while.

Image via: Keepin it Kind

Cut the tortilla in square or any shape you want and enjoy it with a glass of white wine.

For more brunch ideas on Stagetecture, click here.