Ready to make your Butterball turkey the star of every meal? Whether you’re planning a cozy weeknight dinner, a festive holiday feast, or just craving some wholesome comfort food, we’ve gathered 20 mouthwatering recipes to inspire your kitchen adventures. From quick skillet dishes to slow-roasted classics, there’s something here for every occasion and skill level. Let’s dive in and discover your new favorite way to enjoy turkey!
Herb-Roasted Butterball Turkey with Garlic Butter
Remember that frantic holiday rush when you’re juggling a dozen dishes and praying the turkey turns out juicy? That’s exactly why I swear by this Herb-Roasted Butterball Turkey with Garlic Butter—it’s my foolproof, flavor-packed centerpiece that never lets me down, even when I’m multitasking like a pro.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 1 (12–14 lb) Butterball turkey, thawed (pat it dry thoroughly for crisp skin)
– 1 cup unsalted butter, softened (I use salted if that’s all I have, but reduce added salt)
– 8 cloves garlic, minced (fresh is best for that punchy flavor)
– 2 tbsp fresh rosemary, chopped (or 2 tsp dried, but fresh adds brightness)
– 2 tbsp fresh thyme, chopped (or 2 tsp dried)
– 1 tbsp kosher salt (adjust if using salted butter)
– 1 tsp black pepper, freshly ground
– 1 lemon, halved (for stuffing and squeezing over at the end)
– 1 onion, quartered (any type works—I often use yellow)
– 4 cups low-sodium chicken broth (or water in a pinch)
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper until fully blended.
3. Pat the thawed turkey completely dry with paper towels inside and out—this helps the skin crisp up beautifully.
4. Gently loosen the skin over the turkey breast by sliding your fingers underneath, being careful not to tear it.
5. Spread half of the garlic butter mixture evenly under the loosened skin, directly onto the meat.
6. Rub the remaining garlic butter all over the outside of the turkey, covering the legs, wings, and breast.
7. Stuff the turkey cavity with the halved lemon and quartered onion to add moisture and aroma during roasting.
8. Place the turkey breast-side up on a rack set inside a roasting pan, then pour the chicken broth into the bottom of the pan to prevent drippings from burning.
9. Roast the turkey at 325°F for about 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F, basting with pan juices every 45 minutes for extra flavor.
10. Once done, transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 30 minutes—this keeps the juices locked in.
11. Carve the turkey and serve immediately, drizzling with any accumulated juices from the board.
This turkey emerges with golden, crackly skin and incredibly moist, herb-infused meat that’s bursting with garlicky richness. Try shredding leftovers into a creamy pot pie or piling slices on crusty bread with cranberry sauce for a next-day sandwich that’s even better than the feast.
Classic Butterball Turkey with Gravy
You know, there’s something about a perfectly roasted Butterball turkey that just feels like home—especially during the holidays when my whole family gathers around. I’ve been making this classic version for years, tweaking it here and there until it’s just right, and I’m excited to share my go-to method with you today. It’s surprisingly straightforward, and the rich gravy it yields is absolutely worth every minute.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (12-14 lb) Butterball turkey, thawed (pat it dry thoroughly for crispier skin)
– 1/2 cup unsalted butter, softened (salted works too, but adjust salt in the rub accordingly)
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp dried thyme
– 1 tsp garlic powder
– 1 medium yellow onion, quartered (or a white onion if that’s what you have on hand)
– 2 celery stalks, roughly chopped
– 2 carrots, peeled and roughly chopped
– 4 cups low-sodium chicken broth (use turkey broth if available for deeper flavor)
– 1/4 cup all-purpose flour
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. In a small bowl, mix the softened butter, olive oil, kosher salt, black pepper, dried thyme, and garlic powder until well combined to create a herb butter.
3. Pat the thawed turkey completely dry inside and out with paper towels—this helps the skin crisp up beautifully during roasting.
4. Carefully loosen the skin over the turkey breast by gently sliding your fingers between the skin and meat, being cautious not to tear it.
5. Spread about half of the herb butter evenly under the loosened skin, massaging it over the breast meat to keep it moist.
6. Rub the remaining herb butter all over the outside of the turkey, covering the legs, wings, and back thoroughly.
7. Stuff the turkey cavity with the quartered onion, chopped celery, and chopped carrots, which will infuse flavor into the meat as it cooks.
8. Place the turkey breast-side up on a rack set inside a roasting pan, then pour 2 cups of the chicken broth into the bottom of the pan to prevent burning and create steam.
9. Roast the turkey in the preheated oven for about 3 hours and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F—checking the temperature is key to avoiding overcooking.
10. Once done, transfer the turkey to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 30 minutes to allow the juices to redistribute.
11. While the turkey rests, pour the pan drippings and vegetables into a saucepan, skimming off excess fat with a spoon if desired.
12. Sprinkle the all-purpose flour over the drippings and whisk continuously over medium heat for 2 minutes to cook out the raw flour taste and create a roux.
13. Gradually whisk in the remaining 2 cups of chicken broth until the mixture is smooth, then simmer for 5-10 minutes until the gravy thickens to your preferred consistency, stirring often to prevent lumps.
14. Strain the gravy through a fine-mesh sieve into a serving bowl to remove any vegetable bits for a silky texture.
Dive into this turkey, and you’ll find the meat incredibly juicy and tender, with a golden, herb-infused skin that crackles with each bite. The gravy is rich and savory, perfect for drizzling over slices or mashed potatoes, and leftovers make fantastic sandwiches the next day—if there are any left, that is!
Smoked Butterball Turkey with Applewood Chips
Last Thanksgiving, I was determined to avoid the usual dry turkey drama, and after a bit of backyard experimentation, I landed on this smoked version that’s become a family favorite. The applewood chips add a subtle sweetness that perfectly complements the rich turkey, and it’s surprisingly straightforward for a show-stopping centerpiece. Trust me, once you try it, you’ll never go back to a plain roasted bird.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 240 minutes
Ingredients
– 1 (12-14 lb) Butterball turkey, thawed (or any pre-brined turkey)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp garlic powder
– 1 tsp onion powder
– 2 cups applewood smoking chips, soaked in water for 30 minutes (hickory works too)
– 1 cup chicken broth, low-sodium
Instructions
1. Preheat your smoker to 225°F, ensuring it’s clean and ready for indirect heat.
2. Pat the thawed turkey completely dry with paper towels inside and out—this helps the skin crisp up later.
3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and onion powder to create a dry rub.
4. Rub the olive oil evenly all over the turkey skin, then sprinkle the dry rub mixture generously over the entire surface, including inside the cavity.
5. Drain the soaked applewood chips and add them to the smoker box or directly onto the coals if using a charcoal smoker.
6. Place the turkey breast-side up on the smoker rack, insert a meat thermometer into the thickest part of the thigh without touching bone, and close the lid.
7. Smoke the turkey at 225°F for about 4 hours, or until the internal temperature reaches 165°F, checking every hour to ensure steady heat—avoid opening the lid too often to maintain temperature.
8. Once the turkey hits 165°F, carefully remove it from the smoker and let it rest on a cutting board for 30 minutes; tent it loosely with foil to keep it warm.
9. While resting, pour the chicken broth into the smoker’s drip pan or a saucepan to deglaze, scraping up any browned bits for a simple gravy if desired.
10. Carve the turkey and serve immediately with the pan juices or gravy on the side.
The result is incredibly juicy with a tender, smoky flavor that permeates every bite, and the skin turns out crisp with a beautiful mahogany color. I love pairing it with a tangy cranberry sauce or shredding leftovers for sandwiches the next day—it’s versatile enough to shine in any meal.
Butterball Turkey Breast with Cranberry Glaze
My holiday table always feels incomplete without a show-stopping turkey breast, and this Butterball version with a sweet-tart cranberry glaze has become my go-to centerpiece for festive dinners and cozy Sunday suppers alike. I love how it delivers all the comforting flavors of a whole roast turkey in a fraction of the time, perfect for when you’re craving that classic taste without the fuss of a big bird.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (3-4 lb) Butterball boneless turkey breast, thawed
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 tsp dried thyme
– 1 cup fresh cranberries
– 1/2 cup granulated sugar
– 1/4 cup orange juice
– 1 tbsp balsamic vinegar
– 1/4 tsp ground cinnamon
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. Pat the turkey breast completely dry with paper towels—this helps the skin crisp up.
3. Rub the olive oil evenly all over the turkey breast.
4. In a small bowl, combine the kosher salt, black pepper, and dried thyme.
5. Sprinkle the seasoning mixture generously over the entire surface of the turkey.
6. Place the seasoned turkey breast on a rack set inside a roasting pan.
7. Roast the turkey in the preheated oven for 60 minutes.
8. While the turkey roasts, combine the fresh cranberries, granulated sugar, orange juice, balsamic vinegar, and ground cinnamon in a small saucepan.
9. Bring the cranberry mixture to a simmer over medium heat, stirring occasionally.
10. Cook the glaze for 10-12 minutes, until the cranberries have burst and the sauce has thickened slightly.
11. After 60 minutes of roasting, carefully brush half of the warm cranberry glaze over the turkey breast.
12. Return the turkey to the oven and continue roasting for another 25-30 minutes, until a meat thermometer inserted into the thickest part reads 165°F.
13. Remove the turkey from the oven and let it rest on a cutting board for 15 minutes—this keeps the juices inside.
14. While the turkey rests, gently reheat the remaining glaze in the saucepan.
15. Slice the turkey breast against the grain and serve it drizzled with the warm remaining glaze.
Let the tender, juicy slices soak up that glossy cranberry glaze, which caramelizes into a sticky-sweet crust with a hint of warm spice. I love serving this over a bed of creamy mashed potatoes or with a simple arugula salad to cut through the richness, making every bite a perfect balance of savory and sweet.
Slow-Cooker Butterball Turkey with Vegetables
Venturing into holiday cooking doesn’t have to mean slaving over a hot oven all day—this slow-cooker turkey recipe is my go‑to for a stress‑free, flavor‑packed feast. I love how it fills the house with cozy aromas while I tackle other tasks, and it’s become a tradition in our home because even my picky nephew asks for seconds!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 1 (4‑5 lb) Butterball turkey breast, thawed
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 tsp dried thyme
– 1 tsp garlic powder
– 1 lb baby potatoes, halved if large
– 3 large carrots, peeled and cut into 1‑inch chunks
– 1 yellow onion, cut into wedges
– 1 cup low‑sodium chicken broth
– 2 tbsp unsalted butter, cubed
Instructions
1. Pat the turkey breast dry with paper towels to ensure a crispier skin.
2. Rub the turkey all over with olive oil.
3. In a small bowl, mix together salt, pepper, thyme, and garlic powder.
4. Sprinkle the seasoning mixture evenly over the turkey, pressing gently to adhere.
5. Place the baby potatoes, carrots, and onion wedges in the bottom of a 6‑quart slow cooker.
6. Pour the chicken broth over the vegetables.
7. Set the seasoned turkey breast on top of the vegetables, skin‑side up.
8. Dot the top of the turkey with the cubed butter.
9. Cover the slow cooker and cook on LOW for 6 hours, or until the turkey reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part.
10. Carefully transfer the turkey to a cutting board and let it rest for 15 minutes before slicing.
11. Use a slotted spoon to remove the vegetables from the slow cooker and place them in a serving bowl.
12. If desired, strain the cooking liquid into a saucepan, simmer over medium‑high heat for 10 minutes to reduce slightly, and serve as a gravy.
Zesty and tender, the turkey practically falls apart with a fork, while the vegetables soak up all the savory juices. I love serving it over a bed of mashed cauliflower for a low‑carb twist, or shredding the leftovers into soups for an easy next‑day meal.
Spicy Cajun Butterball Turkey Rub
Nothing gets my family more excited for the holidays than the aroma of a perfectly seasoned turkey roasting in the oven, and this Spicy Cajun Butterball Turkey Rub is my secret weapon. I developed this recipe after one too many bland birds, and now it’s a non-negotiable part of our feast—trust me, it’ll become yours too.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 180 minutes
Ingredients
– 1 (12-14 lb) whole turkey, patted dry
– 1 cup unsalted butter, softened (for easier blending)
– 3 tbsp smoked paprika
– 2 tbsp garlic powder
– 2 tbsp onion powder
– 1 tbsp cayenne pepper (reduce to 1 tsp for less heat)
– 1 tbsp dried thyme
– 1 tbsp dried oregano
– 2 tsp salt
– 1 tsp black pepper, freshly ground
– 1 tsp white sugar (helps with browning)
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. In a medium bowl, combine 1 cup softened unsalted butter, 3 tbsp smoked paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp cayenne pepper, 1 tbsp dried thyme, 1 tbsp dried oregano, 2 tsp salt, 1 tsp black pepper, and 1 tsp white sugar until a smooth paste forms. Tip: Mixing the spices into softened butter ensures even distribution without clumping.
3. Pat the 12-14 lb whole turkey completely dry with paper towels, inside and out.
4. Using your hands, gently loosen the skin over the turkey breast and thighs by sliding your fingers underneath.
5. Spread about two-thirds of the butter rub mixture evenly under the loosened skin, directly onto the meat.
6. Rub the remaining one-third of the mixture all over the outside of the turkey skin. Tip: Coating both under and over the skin locks in moisture and creates a flavorful, crispy crust.
7. Place the turkey breast-side up on a rack set inside a roasting pan.
8. Insert an oven-safe meat thermometer into the thickest part of the thigh, avoiding the bone.
9. Roast the turkey at 325°F (163°C) for approximately 3 hours, or until the thermometer reads 165°F (74°C). Tip: If the skin browns too quickly, tent the turkey loosely with aluminum foil.
10. Remove the turkey from the oven and let it rest, uncovered, for 30 minutes before carving.
So, when you carve into this bird, you’ll find juicy, deeply seasoned meat with a kick from the cayenne that’s balanced by the smoky paprika. Serve it sliced over creamy mashed potatoes or shred the leftovers for the most incredible spicy turkey sandwiches the next day.
Butterball Turkey Stuffing Casserole
Just when I thought I’d tried every possible leftover turkey recipe, this Butterball Turkey Stuffing Casserole came to the rescue after last year’s holiday feast. It’s the ultimate comfort food that transforms simple ingredients into a cozy, family-friendly meal—perfect for those chilly evenings when you crave something hearty without spending hours in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 cups shredded cooked turkey (preferably from a Butterball turkey, but any leftover turkey works)
– 4 cups prepared stuffing (use your favorite boxed or homemade stuffing, slightly moistened)
– 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken soup for a milder flavor)
– 1 cup chicken broth (low-sodium recommended to control saltiness)
– 1/2 cup sour cream (full-fat for creaminess, or Greek yogurt as a lighter option)
– 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang, but any melty cheese will do)
– 2 tbsp unsalted butter, melted (for topping)
– 1/4 tsp black pepper (adjust to taste)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, combine the shredded turkey, prepared stuffing, condensed cream of mushroom soup, chicken broth, sour cream, and black pepper. Stir until all ingredients are evenly incorporated. Tip: If the mixture seems too dry, add an extra tablespoon of broth to loosen it up.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer with a spatula.
4. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
5. Drizzle the melted butter over the cheese layer. Tip: This helps the cheese brown beautifully and adds a rich flavor.
6. Bake in the preheated oven for 40-45 minutes, or until the casserole is bubbling around the edges and the cheese is golden brown and melted. Tip: Check at the 35-minute mark to prevent over-browning—if needed, cover loosely with foil for the remaining time.
7. Remove from the oven and let it rest for 5-10 minutes before serving to allow the flavors to meld and make slicing easier.
That first bite delivers a wonderful contrast of creamy, savory filling with a crispy, cheesy top that’s utterly satisfying. Try serving it alongside a simple green salad or roasted vegetables to balance the richness, and don’t be surprised if it becomes a new weeknight staple in your home.
Maple-Glazed Butterball Turkey with Pecans
Nothing says holiday comfort like a turkey that’s both juicy and sweetly glazed—this Maple-Glazed Butterball Turkey with Pecans is my go‑to centerpiece every December. I love how the maple caramelizes into a sticky, nutty crust, and the aroma alone makes the whole house feel festive. It’s a recipe I’ve tweaked over the years, and now I’m sharing my foolproof version with you.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (12–14 lb) Butterball turkey, thawed (pat dry thoroughly for crisp skin)
– 1 cup pure maple syrup (grade A for best flavor)
– ½ cup unsalted butter, softened (or use salted and reduce salt in rub)
– 1 cup pecans, chopped (toast lightly for extra crunch)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp dried thyme
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. In a small bowl, mix the olive oil, kosher salt, black pepper, and dried thyme to create a rub.
3. Pat the turkey completely dry with paper towels—this helps the skin crisp up nicely.
4. Rub the oil mixture evenly all over the turkey, including inside the cavity.
5. Place the turkey breast‑side up on a rack in a roasting pan and tent loosely with foil.
6. Roast the turkey for 2 hours 30 minutes, basting with pan juices every 45 minutes to keep it moist.
7. While the turkey roasts, combine the maple syrup and softened butter in a saucepan over medium heat.
8. Stir the mixture constantly for 3–5 minutes until it thickens slightly and becomes glossy.
9. Remove the foil from the turkey and brush half of the maple glaze evenly over the skin.
10. Sprinkle the chopped pecans over the glazed turkey, pressing gently so they adhere.
11. Increase the oven temperature to 375°F (190°C) and roast for 45–60 minutes more.
12. Check for doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F (74°C).
13. Brush the remaining maple glaze over the turkey during the last 15 minutes of cooking for a shiny finish.
14. Remove the turkey from the oven and let it rest, uncovered, for 20 minutes before carving.
15. Carve the turkey and serve immediately.
Rich, caramelized maple and buttery pecans create a crackly crust that gives way to tender, juicy meat underneath. I love pairing slices with a simple arugula salad to balance the sweetness, or shredding leftovers for next‑day sandwiches—it’s just as delicious cold!
Citrus-Marinated Butterball Turkey
You know how holiday meals can sometimes feel a bit predictable? Yet, this Citrus-Marinated Butterball Turkey has become my go-to centerpiece for shaking things up. It’s incredibly juicy, with a bright, herby flavor that makes everyone at the table ask for seconds—and the recipe itself is surprisingly straightforward, even for a weeknight dinner.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1 (12-14 lb) Butterball turkey, thawed (pat it dry with paper towels for better browning)
– 1 cup fresh orange juice (bottled works in a pinch, but fresh adds more zing)
– 1/2 cup fresh lemon juice
– 1/4 cup olive oil (or any neutral oil like avocado oil)
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped (dried rosemary can be substituted, use 2 tsp)
– 2 tbsp fresh thyme, chopped
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 orange, sliced into rounds (for garnish and extra flavor in the pan)
Instructions
1. In a large bowl, whisk together 1 cup fresh orange juice, 1/2 cup fresh lemon juice, 1/4 cup olive oil, 4 cloves minced garlic, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tbsp kosher salt, and 1 tsp black pepper until fully combined.
2. Place the 12-14 lb Butterball turkey in a roasting pan or large dish, and pour the citrus marinade all over it, making sure to coat the entire surface and inside the cavity.
3. Cover the pan with plastic wrap and refrigerate the turkey for at least 4 hours or up to 24 hours, turning it once halfway through to ensure even marinating.
4. Preheat your oven to 325°F (163°C) and remove the turkey from the refrigerator to let it sit at room temperature for 30 minutes before roasting.
5. Discard the used marinade from the pan, then arrange 1 sliced orange in the bottom of the pan and place the turkey on top, breast-side up.
6. Roast the turkey in the preheated oven at 325°F for approximately 3 hours and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7. Tip: Baste the turkey with pan juices every 45 minutes during roasting to keep it moist and promote a golden-brown skin.
8. Once cooked, transfer the turkey to a cutting board, tent it loosely with aluminum foil, and let it rest for 20 minutes before carving to allow the juices to redistribute.
9. Tip: Use the resting time to make a quick gravy by simmering the pan drippings with a bit of broth if desired.
10. Carve the turkey and serve it warm, garnished with fresh herbs if you like.
11. Tip: For extra flavor, squeeze some fresh lemon juice over the carved turkey just before serving.
Unbelievably tender, this turkey boasts a crisp, golden skin that gives way to succulent meat infused with citrus and herbs. I love serving it sliced over a bed of wild rice or with roasted vegetables to soak up those delicious pan juices—it’s a showstopper that feels both festive and effortlessly fresh.
Deep-Fried Butterball Turkey with Cajun Seasoning
Remember that time I tried to fry a whole turkey for Thanksgiving and nearly set my deck on fire? Well, I’ve since perfected a safer, smaller-scale version that delivers all that crispy, juicy goodness without the fire department’s involvement. Let’s make a Deep-Fried Butterball Turkey with Cajun Seasoning that’s packed with flavor and surprisingly doable for a home cook.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 Butterball turkey breast (about 2 lbs), thawed if frozen
– 4 cups peanut oil, or any high-smoke-point oil like canola
– 2 tbsp Cajun seasoning, adjust to taste for more heat
– 1 tsp kosher salt
– 1 tsp black pepper, freshly ground for best flavor
– 1 cup buttermilk, for tenderizing the turkey
– 2 cups all-purpose flour, for a crispy coating
Instructions
1. Pat the Butterball turkey breast completely dry with paper towels to ensure the coating sticks well.
2. In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp kosher salt, and 1 tsp black pepper until combined.
3. Rub the seasoning mixture evenly all over the turkey breast, covering every surface.
4. Place the seasoned turkey in a shallow dish and pour 1 cup buttermilk over it, letting it soak for 15 minutes to tenderize.
5. While the turkey soaks, pour 4 cups peanut oil into a large, heavy pot or deep fryer, filling it no more than halfway.
6. Heat the oil over medium-high heat to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
7. Remove the turkey from the buttermilk, letting any excess drip off, then dredge it thoroughly in 2 cups all-purpose flour until fully coated.
8. Carefully lower the floured turkey into the hot oil using tongs or a fryer basket, avoiding splashes.
9. Fry the turkey for 20-25 minutes, maintaining the oil at 350°F, until the internal temperature reaches 165°F when checked with a meat thermometer.
10. Transfer the fried turkey to a wire rack set over a baking sheet to drain and rest for 5 minutes before slicing.
Layers of crunch give way to succulent meat infused with that Cajun kick—it’s a texture dream. Serve it sliced over a bed of creamy mashed potatoes or shred it for the most epic turkey sandwiches you’ll ever taste.
Butterball Turkey Pot Pie with Flaky Crust
Gathering around the table after Thanksgiving always leaves me with a mountain of leftover turkey, and my favorite way to transform it is into this cozy Butterball Turkey Pot Pie with a flaky, golden crust. It’s the ultimate comfort food that feels like a warm hug, and I love how it turns those holiday leftovers into a whole new meal my family craves year-round. Trust me, the aroma alone as it bakes is worth the effort!
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups shredded cooked Butterball turkey (or any leftover turkey)
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup diced yellow onion
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 package refrigerated pie crust (or homemade, if preferred)
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large skillet over medium heat, melt the unsalted butter until it bubbles slightly.
3. Add the diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Sprinkle the all-purpose flour over the onions and butter, stirring constantly for 2 minutes to cook out the raw flour taste and form a roux.
5. Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming.
6. Stir in the heavy cream, dried thyme, salt, and black pepper, bringing the mixture to a gentle simmer over medium-low heat.
7. Add the shredded cooked Butterball turkey and frozen mixed vegetables, cooking for 5 minutes until heated through and the sauce thickens to a gravy-like consistency.
8. Tip: Let the filling cool slightly before assembling to prevent a soggy crust.
9. Roll out one refrigerated pie crust and press it into the bottom of the prepared pie dish, trimming any excess edges.
10. Pour the turkey filling evenly over the bottom crust.
11. Roll out the second refrigerated pie crust and place it over the filling, crimping the edges with a fork to seal.
12. Tip: Cut a few small slits in the top crust to allow steam to escape during baking.
13. Brush the top crust with the beaten egg using a pastry brush for a shiny, golden finish.
14. Bake in the preheated oven for 45 minutes, or until the crust is deep golden brown and flaky.
15. Tip: Let the pot pie rest for 10 minutes after baking to set the filling for easier slicing.
16. The flaky crust shatters with each bite, revealing a creamy, savory filling packed with tender turkey and veggies. Serve it with a simple green salad or a dollop of cranberry sauce for a festive twist that makes leftovers feel brand new!
Rosemary and Thyme Butterball Turkey Roast
Last Thanksgiving, I was determined to create a turkey roast that was both elegant and surprisingly simple, leading me to perfect this Rosemary and Thyme Butterball Turkey Roast. It’s become my go-to centerpiece for holiday dinners and cozy Sunday suppers alike, filling the kitchen with the most incredible herby aroma.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 1 (4 to 5 lb) boneless turkey breast roast, often labeled as a butterball roast
- 3 tbsp unsalted butter, softened (room temperature blends easier)
- 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, use 1 tsp)
- 1 tbsp fresh thyme leaves, finely chopped (dried works in a pinch, use 1 tsp)
- 3 cloves garlic, minced
- 1 tsp kosher salt (adjust based on if your butter is salted)
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil (or any neutral oil for the pan)
Instructions
- Preheat your oven to 375°F (190°C) and place a rack in the middle position.
- Pat the turkey breast roast completely dry with paper towels; this helps the skin crisp up.
- In a small bowl, combine the softened butter, chopped rosemary, chopped thyme, minced garlic, kosher salt, and black pepper until it forms a smooth herb butter.
- Using your fingers, gently loosen the skin over the top of the turkey roast, being careful not to tear it.
- Spread about two-thirds of the herb butter evenly underneath the loosened skin across the entire surface of the meat.
- Rub the remaining one-third of the herb butter all over the outside of the roast.
- Drizzle the olive oil into a medium oven-safe roasting pan or skillet and place the prepared turkey roast in the center.
- Roast the turkey in the preheated oven for 80 to 90 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C). Tip: For even cooking, I like to rotate the pan halfway through the roasting time.
- Once the correct temperature is reached, remove the roast from the oven and transfer it to a cutting board. Tip: Let it rest, tented loosely with foil, for 15 full minutes before slicing; this keeps the juices inside.
- While the roast rests, you can make a quick pan sauce by placing the roasting pan over medium heat, adding a splash of chicken broth or white wine, and scraping up the browned bits for extra flavor.
- Slice the turkey roast against the grain into 1/2-inch thick pieces. Tip: Use a sharp carving knife for clean slices.
Glistening with herbed butter, each slice is incredibly juicy and tender with a perfectly crisp, golden skin. The rosemary and thyme perfume the meat through and through, creating a classic flavor that pairs wonderfully with a tangy cranberry sauce or simply over a bed of creamy mashed potatoes. Leftovers make fantastic sandwiches the next day, too.
Sweet and Savory Butterball Turkey with Honey Glaze
Unbelievably, this recipe came from a happy accident last Thanksgiving when I mixed up my glaze ingredients—now it’s a family favorite that perfectly balances sweet and savory. I love how the honey caramelizes into a sticky, golden crust while keeping the turkey juicy inside. It’s become my go-to for holiday dinners or even a special Sunday supper.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (12-pound) Butterball turkey, thawed (pat dry thoroughly for crisp skin)
– 1/2 cup unsalted butter, softened (room temperature spreads easier)
– 1/4 cup honey (use local honey for richer flavor)
– 2 tbsp soy sauce (low-sodium works fine)
– 1 tbsp Dijon mustard (adds a tangy depth)
– 3 cloves garlic, minced (fresh is best, but 1 tsp jarred minced garlic substitutes)
– 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/2 tsp salt (adjust based on turkey seasoning)
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Remove the turkey from packaging, discard giblets, and pat the entire surface dry with paper towels—this helps the skin crisp up.
3. In a small bowl, combine the softened butter, honey, soy sauce, Dijon mustard, minced garlic, dried thyme, black pepper, and salt until smooth.
4. Gently loosen the skin over the turkey breast by sliding your fingers between the skin and meat, being careful not to tear it.
5. Spread half of the butter mixture evenly under the loosened skin directly onto the meat.
6. Rub the remaining butter mixture all over the outside of the turkey, covering legs, wings, and breast completely.
7. Place the turkey breast-side up on a rack in a roasting pan and insert an oven-safe meat thermometer into the thickest part of the thigh.
8. Roast at 325°F for about 2 hours 30 minutes, or until the thermometer reads 165°F—baste with pan juices every 45 minutes to keep it moist.
9. Once done, remove the turkey from the oven, tent loosely with foil, and let it rest for 20 minutes before carving to allow juices to redistribute.
10. Carve the turkey and serve immediately. No generic conclusions here—the skin turns irresistibly crispy with a sweet-savory glaze, while the meat stays tender and flavorful. Next time, try drizzling extra pan juices over mashed potatoes or shredding leftovers for sandwiches the next day.
Butterball Turkey Soup with Noodles and Herbs
Whenever I have leftover turkey from a big holiday meal, my mind immediately goes to this comforting soup—it’s my favorite way to stretch those delicious Butterball leftovers into a whole new meal that feels just as special. I love how the herbs brighten up the rich broth, and the noodles make it hearty enough for a cozy weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 2 celery stalks, chopped
– 4 cups shredded cooked Butterball turkey (about 1 lb)
– 8 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme (or 1 tbsp fresh)
– 1 teaspoon dried parsley
– 8 ounces wide egg noodles
– Salt and black pepper, to taste (adjust as you go)
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion, 2 sliced carrots, and 2 chopped celery stalks to the pot.
3. Sauté the vegetables for 8–10 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
4. Pour in 8 cups low-sodium chicken broth and add 2 bay leaves, 1 teaspoon dried thyme, and 1 teaspoon dried parsley.
5. Bring the broth to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes to let the flavors meld.
6. Stir in 4 cups shredded cooked Butterball turkey and simmer for 5 more minutes until the turkey is heated through.
7. Add 8 ounces wide egg noodles to the pot and cook for 8–10 minutes, stirring occasionally, until the noodles are tender but not mushy.
8. Remove the pot from heat, discard the bay leaves, and season with salt and black pepper to taste.
9. Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
Perfectly tender noodles soak up that savory turkey broth, while the herbs add a fresh, aromatic lift that balances the richness. I love serving this with a crusty loaf of bread for dipping, or you can stir in a handful of spinach at the end for a pop of color and extra nutrients.
Garlic and Herb Butterball Turkey Burgers
These garlic and herb butterball turkey burgers are my go-to for a quick weeknight dinner that feels special—I started making them after a friend raved about the juicy texture, and now they’re a staple in my house. They come together in minutes, and the butterball trick keeps them incredibly moist, even if you accidentally overcook them a bit.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb ground turkey (I prefer 93% lean for better moisture)
– 4 tbsp unsalted butter, cold and cubed (keeps the burgers from drying out)
– 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
– 2 tbsp fresh parsley, finely chopped (or 2 tsp dried parsley)
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil for the pan)
– 4 burger buns, lightly toasted
Instructions
1. In a medium bowl, combine the ground turkey, cold cubed butter, minced garlic, parsley, oregano, salt, and pepper.
2. Gently mix the ingredients with your hands until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a 1-inch-thick patty, pressing a slight indentation in the center to prevent puffing during cooking.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the patties in the skillet and cook for 5-6 minutes without moving them, until the bottoms are golden brown and release easily.
6. Flip the patties and cook for another 5-6 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.
7. Remove the patties from the skillet and let them rest on a plate for 3 minutes to allow the juices to redistribute.
8. Serve the burgers on the toasted buns.
The butter melts into the turkey as it cooks, creating a juicy, tender bite with a rich garlic-herb flavor that’s not overpowering. I love topping these with a slice of sharp cheddar and a dollop of garlic aioli for an extra kick, or serving them alongside a simple arugula salad for a lighter meal.
Butterball Turkey Tacos with Avocado Salsa
Let me tell you, after a long day of holiday hosting, I found myself staring at leftover Butterball turkey and wondering how to give it new life. That’s how these Butterball Turkey Tacos with Avocado Salsa were born—a deliciously easy way to turn leftovers into a weeknight favorite my whole family now requests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups shredded cooked Butterball turkey (from a roasted turkey, or use store-bought rotisserie turkey)
– 8 small corn tortillas (6-inch size, or flour tortillas if preferred)
– 1 tablespoon olive oil (or any neutral oil)
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon garlic powder
– 1 ripe avocado, diced (choose one that yields slightly to gentle pressure)
– 1/4 cup diced red onion (soak in cold water for 5 minutes to mellow the bite if desired)
– 1/4 cup chopped fresh cilantro (stems removed for a milder flavor)
– 1 tablespoon lime juice (freshly squeezed for the best taste)
– Salt to taste (I use about 1/4 teaspoon, but adjust based on your turkey’s seasoning)
Instructions
1. In a medium bowl, combine the diced avocado, red onion, cilantro, and lime juice to make the avocado salsa. Gently mix to avoid mashing the avocado, then set aside.
2. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add the shredded turkey to the skillet and sprinkle with chili powder, cumin, and garlic powder. Stir to coat the turkey evenly with the spices.
4. Cook the turkey for 5–7 minutes, stirring occasionally, until it is heated through and slightly crispy at the edges. Tip: If the turkey seems dry, add a splash of water or broth to keep it moist.
5. While the turkey cooks, warm the corn tortillas. Heat a separate dry skillet over medium-high heat for 30 seconds, then place each tortilla in the skillet for about 15–20 seconds per side until soft and pliable. Tip: Keep warmed tortillas wrapped in a clean kitchen towel to prevent them from drying out.
6. Assemble the tacos by placing a portion of the spiced turkey in the center of each warmed tortilla.
7. Top each taco with a spoonful of the avocado salsa. Tip: For extra flavor, drizzle with hot sauce or a squeeze of additional lime juice before serving.
8. Season the assembled tacos lightly with salt, if needed, based on the turkey’s existing seasoning.
Generously piled with that creamy avocado salsa, these tacos offer a delightful contrast of warm, spiced turkey and cool, fresh toppings. The corn tortillas add a slight chewiness that holds everything together perfectly, making them ideal for a casual dinner or even a fun twist on Taco Tuesday. Try serving them with a side of black beans or a simple cabbage slaw for a complete meal that’s as satisfying as it is simple.
Balsamic-Glazed Butterball Turkey Breast
Cooking a holiday meal doesn’t have to be an all-day affair, and this Balsamic-Glazed Butterball Turkey Breast is my go-to for a festive yet fuss-free centerpiece. I discovered this recipe a few years back when I needed something impressive but manageable for a small Friendsgiving, and now it’s a staple in my kitchen year-round—it’s that good and surprisingly simple.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (3-4 lb) Butterball boneless turkey breast
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/2 cup balsamic vinegar
– 1/4 cup honey
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
– 1/2 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 325°F and place a rack in the center position.
2. Pat the turkey breast dry with paper towels to ensure a crispy skin.
3. Rub the turkey all over with olive oil, then season evenly with salt and pepper.
4. Place the turkey in a roasting pan and roast for 60 minutes, uncovered.
5. While the turkey roasts, combine balsamic vinegar, honey, garlic, and rosemary in a small saucepan over medium heat.
6. Bring the glaze to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until slightly thickened.
7. After 60 minutes, brush half of the glaze over the turkey, using a pastry brush for even coverage.
8. Pour chicken broth into the bottom of the pan to prevent drying and add flavor to the drippings.
9. Return the turkey to the oven and roast for another 30 minutes, or until a meat thermometer inserted into the thickest part reads 165°F.
10. Remove the turkey from the oven and let it rest on a cutting board for 15 minutes to allow juices to redistribute.
11. Slice the turkey against the grain for tender pieces and serve with the remaining glaze drizzled on top.
Fork-tender and juicy, this turkey boasts a caramelized, tangy-sweet crust that pairs beautifully with the savory herbs. I love serving it over a bed of creamy mashed potatoes or alongside roasted vegetables to soak up the glossy pan juices—it’s a showstopper that always earns compliments without the stress.
Butterball Turkey Chili with Beans and Corn
Every year, as soon as the weather turns brisk, I find myself craving a big pot of something hearty and comforting. This Butterball turkey chili is my go-to, born from a happy accident one Thanksgiving when I had leftover turkey and a pantry full of beans—it’s become a cozy tradition my whole family looks forward to.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground Butterball turkey
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 3 cloves garlic, minced
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can kidney beans, rinsed and drained
– 1 (15 oz) can corn, drained
– 1 (28 oz) can crushed tomatoes
– 2 tbsp chili powder (adjust to taste)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 4 cups chicken broth (low-sodium recommended)
– Salt and black pepper, to taste (start with 1/2 tsp each)
– Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes until shimmering.
2. Add 1 lb ground Butterball turkey to the pot, breaking it apart with a wooden spoon, and cook for 5–7 minutes until no pink remains and it’s lightly browned.
3. Tip: If the turkey releases a lot of liquid, let it cook off for an extra minute to develop flavor.
4. Add 1 diced yellow onion and 1 diced green bell pepper to the pot, stirring to combine, and cook for 5 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
6. Add 2 tbsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika to the pot, stirring constantly for 30 seconds to toast the spices.
7. Tip: Toasting the spices briefly unlocks their aroma and deepens the chili’s flavor base.
8. Pour in 1 can crushed tomatoes, 1 can rinsed black beans, 1 can rinsed kidney beans, and 1 can drained corn, stirring to combine all ingredients evenly.
9. Add 4 cups chicken broth to the pot, stirring well, and bring the mixture to a boil over high heat.
10. Once boiling, reduce the heat to low, cover the pot with a lid, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
11. Tip: For a thicker chili, remove the lid during the last 10 minutes of simmering to allow some liquid to evaporate.
12. After 30 minutes, taste the chili and season with salt and black pepper as needed, starting with 1/2 tsp each if desired.
13. Remove the pot from the heat and let the chili rest for 5 minutes before serving to allow the flavors to meld.
That rich, smoky aroma filling your kitchen is just the beginning—this chili turns out thick and hearty, with tender turkey and beans in every spoonful. Try it ladled over baked potatoes or with a side of cornbread for a meal that’s as satisfying as it is simple to make.
Pesto-Stuffed Butterball Turkey Roll
Zesty holiday cooking always brings back memories of my grandmother’s kitchen, where the aroma of herbs and roasting turkey filled the air. This pesto-stuffed butterball turkey roll is my modern twist on those cozy flavors—perfect for a festive yet manageable centerpiece. I love how it looks impressive but comes together without the fuss of a whole bird, making it ideal for smaller gatherings or weeknight dinners that feel special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 butterball turkey breast (about 2 lbs), butterflied and pounded to ½-inch thickness
– ½ cup basil pesto (store-bought or homemade, adjust to taste)
– ¼ cup grated Parmesan cheese
– 1 tbsp olive oil (or any neutral oil)
– ½ tsp salt
– ¼ tsp black pepper
– 2 cloves garlic, minced
– Kitchen twine for tying
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay the butterflied turkey breast flat on a clean surface, then spread the basil pesto evenly over the entire surface, leaving a ½-inch border around the edges.
3. Sprinkle the grated Parmesan cheese and minced garlic evenly over the pesto layer.
4. Carefully roll the turkey breast tightly from one short end to the other, ensuring the filling stays inside.
5. Tie the rolled turkey securely with kitchen twine at 1-inch intervals to hold its shape during cooking.
6. Drizzle the olive oil over the outside of the turkey roll, then season with salt and black pepper, rubbing them in gently.
7. Place the turkey roll seam-side down on the prepared baking sheet and roast in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
8. Remove from the oven and let the turkey roll rest for 10 minutes before slicing to allow the juices to redistribute.
9. Carefully remove the kitchen twine, then slice the turkey roll into ½-inch thick rounds for serving.
Just out of the oven, this turkey roll boasts a golden-brown crust with a moist, tender interior that’s infused with the vibrant flavors of pesto and garlic. The Parmesan adds a subtle salty richness that pairs beautifully with the herbs. For a creative twist, serve the slices over a bed of creamy polenta or alongside roasted vegetables to soak up any extra juices.
Butterball Turkey and Wild Rice Casserole
My family’s holiday leftovers have never been so exciting—this casserole transforms that classic Butterball turkey into a cozy, one-dish wonder that’s become our post-feast tradition. I love how the wild rice soaks up all the savory flavors, making it feel like a brand-new meal rather than a repeat. It’s the ultimate comfort food that comes together with minimal fuss, perfect for a busy weeknight or a relaxed weekend supper.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 cups cooked Butterball turkey, shredded (leftover roasted turkey works beautifully)
– 1 cup uncooked wild rice blend (rinsed to remove excess starch)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil (or any neutral oil)
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
– Salt, to taste (start with ½ teaspoon and adjust as needed)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts and sizzles slightly.
3. Add the diced onion to the skillet and cook for 5–7 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Add the uncooked wild rice blend to the skillet and toast it for 2 minutes, stirring constantly to coat it in the oils.
6. Pour in the chicken broth and heavy cream, then add the dried thyme, black pepper, and salt.
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 25 minutes, or until the rice is tender and has absorbed most of the liquid.
8. Remove the skillet from the heat and fold in the shredded turkey and half of the cheddar cheese until evenly combined.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Sprinkle the remaining cheddar cheese evenly over the top.
11. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
12. Let the casserole rest for 5 minutes before serving to allow it to set slightly.
Delightfully creamy with a satisfying chew from the wild rice, this casserole boasts a rich, savory flavor that’s elevated by the sharp cheddar. I love serving it straight from the dish with a sprinkle of fresh parsley or a side of steamed green beans for a pop of color. It reheats beautifully, making it a fantastic make-ahead option for meal prep or potlucks.
Summary
Gather around the table with these 20 Butterball turkey recipes perfect for any celebration! From holiday feasts to cozy weeknight dinners, there’s something delicious for every occasion. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to spread the turkey love!
