6 NEW Ways to Make Roast Turkey This Easter
What comes to mind when you think of Easter dinner? Like many of you, I love the traditional feast of roast turkey, stuffing, cranberry sauce and mashed potatoes. But, since we’re having a small, “bubble”-style celebration this year, I’m trying a new twist on turkey dinner.
If you love tradition too, but you’re craving something new, try one of these turkey recipes to add a tasty twist this Easter.
As soon as I saw this recipe, I knew I’d be making it for Easter. Dry brining results in a flavourful, juicy turkey. Here’s how it works: Rub the entire turkey with salt, brown sugar and spices. Refrigerate it for at least 12 hours before roasting. The turkey will look dry, but the salt in the brine is actually locking in moisture. You’ll be surprised at the results!
Potato stuffing? Yes, please! The preparation is similar to that of bread stuffing, and it’s packed with flavour. You’ll love the turkey rub, too – it’s a savoury blend of herbs, including smoked paprika for a bit of Hungarian flair.
This recipe reimagines roast turkey as a sheet pan supper extraordinaire. Cut the turkey into pieces (or ask the butcher to do this for you) and arrange them over a layer of bread stuffing. The best part: the cook time is just an hour and a half – leaving plenty of time for an Easter egg hunt with the kids or your roommate. Roast green beans and Brussels sprouts on another tray for simple yet scrumptious sides.
If you have a smoker, you’ve got to try this recipe. Lemon and rosemary are perfect partners for turkey. And since the whole turkey is spatchcocked, or flattened, it will cook quickly and evenly. No smoker? Try barbecuing a whole turkey.
Five spice is a bold blend of fragrant cinnamon, cloves, fennel seed, star anise and Sichuan peppercorn. Often used in Chinese cuisine, five spice imparts a sweet, bitter, salty, sour and umami flavour profile that will tantalize your tastebuds and create a memorable turkey dinner.
Za’atar seasoning is an aromatic Middle Eastern spice blend typically made with dried thyme, oregano, marjoram, toasted sesame seeds and salt. In this recipe, a dry brine of za’atar and sumac gives turkey a savoury, citrus-like flavour boost. Honey-butter glaze adds a touch of sweetness to this delectable dish.
Wondering if you should downsize your turkey for your smaller Easter gathering?
Do what works best for your family – a small whole turkey or half a turkey is terrific for a wee get-together. (If you’re not confident in your knife skills, ask your butcher to cut a turkey in half. Freeze half to enjoy later.) Or buy a larger turkey and enjoy the leftovers in easy dinners and lunches like Korean-Style Turkey Fried Rice, Sweet and Savoury Turkey Power Bowls and Cold Turkey, Broccoli and Tahini Salad.
Whatever your plans are for Easter dinner, I wish you a safe and joyful celebration.