Thanksgiving is quickly approaching. Have you decided how you are preparing your turkey this year? If you haven’t tried our Roasted Turkey with Gourmet Cranberry Honey Mustard Glaze, this Thanksgiving is the perfect occasion to do so. Our Gourmet Cranberry Sauce and Honey Mustard Sauce combine making a glaze that is equal parts sweet and savory with just a hint of refreshing tartness from the cranberries. Is you mouth watering yet? Because Thanksgiving is only three days away so add these two gourmet sauces to your grocery list pronto! And about those leftovers? No worries our Grilled Hot Turkey Sandwiches will put your leftovers to good use the day after Thanksgiving. And for ham lovers our Maple Brown Sugar Ham Glazed Ham can’t be beat!
Ingredients1-18 lb. Turkey, thawed, neck and giblets removed
1 cup Robert Rothschild Farm Gourmet Cranberry Sauce
1 cup Robert Rothschild Farm Honey Mustard Sauce
2 cups Kosher salt
1/2 cup Butter, melted
2 Large onions, peeled and chopped
4 Carrots, peeled and chopped
4 stalks Celery, chopped
2 sprigs Fresh thyme
1 Bay leaf
1 cup Dry white wine
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture for 12 hours, or overnight.
Preheat oven to 350 degrees F. Thoroughly rinse the turkey, and discard the brine mixture. Mix together the melted butter, Gourmet Cranberry Sauce and Honey Mustard Sauce.
Brush the turkey with 1/2 of the butter and sauce mixture. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered for 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter and sauce mixture. Allow the bird to stand about 30 minutes before carving.
And for the leftover turkey try…
- Enjoy these hot sandwiches the day after Thanksgiving!
Ingredients4 Tbsp. Mayonnaise
2 Tbsp. Robert Rothschild Farm Tequila Lime Salsa
2 Green onions, chopped
8 slices Sourdough bread
1/2 lb. Deli-sliced turkey
4 slices Pepper Jack cheese
4 Tbsp. Butter
Mix the mayonnaise, Tequila Lime Salsa and green onions in a small bowl. Spread the seasoned mayonnaise evenly on each slice of bread. Layer the turkey and cheese on 4 of the slices. Top with remaining bread to make 4 sandwiches. Melt 2 Tbsp. butter in a large skillet over medium heat. Fry sandwiches in butter until lightly toasted. Add remaining butter to skillet, turn sandwiches over. Cook until the cheese is melted, and the bread is browned.
What do you make with leftover Thanksgiving turkey?
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