A Tale of Two Turkeys (and More!)—Traditional vs. Easy Recipes

Thanksgiving dinner… ahhhh, the aromas that waft from the kitchen! I swear I can gain ten pounds just thinking about it. But let’s be honest — there’s a lot of work that goes into turning those delicious smells into mouth-watering meals.

Now, I’m ALL ABOUT simple and easy. After all, I’ve been married nearly 46 years and have cooked plenty of meals for my family over the years! But I also know some of you are die-hard traditionalists — and there is absolutely nothing wrong with that.

So, I’ve put together a few recipes for some of our favorite Thanksgiving dishes, and I’ve included both a traditional version and a simpler version. Your choice!

FIRST, (for you traditionalists) – THE TURKEY!

Traditional Herb Roast Turkey

Ingredients:

• 12–14 lb whole turkey, thawed

• 4 medium apples, cored and sliced

• 3 leeks, cleaned and sliced (white & light green parts)

• 1/2 cup butter or olive oil

• 3 tbsp chopped fresh herbs (thyme, rosemary, parsley)

• Salt and pepper, to taste

• Optional: pinch red pepper flakes

Instructions:

1. Preheat oven to 325°F.

2. Pat turkey dry. Season inside and out with salt and pepper.

3. In a bowl, combine sliced apples, leeks, and chopped herbs.

4. Stuff mixture into turkey cavity (or spread around the roasting pan if you prefer unstuffed roasting).

5. Rub outside of turkey with butter or olive oil.

6. Roast at 325°F:

• 13–15 minutes per pound, basting occasionally.

• Turkey is done when internal temperature reaches 165°F in the breast and 175°F in the thigh.

7. Let rest 20–30 minutes before carving.

Tip: Tent loosely with foil if browning too quickly.

AND, for you who prefer a low-effort version…

Easy Brined & Roasted Turkey

Ingredients:

• 12–14 lb turkey, thawed

Brine:

• 1 cup salt

• 1 cup sugar

• 2 gallons cold water (or enough to submerge turkey)

• Optional aromatics: 4 garlic cloves (smashed), 2 lemons (halved), handful fresh thyme or rosemary

For Roasting:

• 1/2 cup butter or olive oil

• Salt & pepper (lightly, since brine seasons the meat)

Instructions:

1. Make the brine: Dissolve salt and sugar in water; add aromatics if using.

2. Submerge turkey in brine in a large container or heavy-duty brining bag.

3. Refrigerate 8–12 hours or overnight.

4. Remove from brine, rinse briefly, and pat dry.

5. Rub outside with butter or oil; lightly season with salt and pepper.

6. Roast at 325°F, about 13–15 minutes per pound, until internal temperature reaches 165°F in the breast and 175°F in thigh.

7. Rest 20–30 minutes before slicing.

NEXT - THE DRESSING!

Traditional Herb Dressing / Stuffing

Ingredients:

• 10–12 cups bread cubes (about 1 ½ loaves, day-old or dried)

• 1 cup butter

• 2 cups chopped onion

• 2 cups chopped celery

• 2 tsp dried sage

• 1 ½ tsp dried thyme

• 1 tsp black pepper

• 1–1½ tsp salt (to taste)

• 3–4 cups chicken broth (more if needed to moisten)

• 2 eggs, lightly beaten

Instructions:

1. Preheat oven to 350°F.

2. Melt butter in a large skillet; cook onion and celery until softened (about 8–10 minutes).

3. In large bowl, combine bread cubes, sautéed vegetables, sage, thyme, pepper, and salt.

4. Add chicken broth gradually until mixture is moist but not soggy.

5. Stir in beaten eggs.

6. Transfer to a greased 9×13 baking dish.

7. Bake 35–45 minutes, uncovered, until top is golden and center is set.

Easy Dressing (Dump-and-Bake or Crockpot)

Ingredients:

• 1 large bag cubed stuffing mix (about 12–14 oz / 10–12 cups)

• 4 cups chicken broth

• 1 cup chopped onion (optional)

• 1 cup chopped celery (optional)

• 1 tsp poultry seasoning or dried sage

• 1 tsp black pepper

Instructions:
Oven Method:

1. Combine stuffing mix, onion, celery, and seasonings in a large bowl.

2. Pour broth over mixture; stir lightly to moisten.

3. Transfer to greased 9×13 dish; bake 25–30 minutes at 350°F.

Crockpot Method:

1. Spray crockpot with nonstick spray.

2. Add all ingredients and stir.

3. Cook on low 3–4 hours or high 1½–2 hours, until hot and lightly crisp at edges.

Optional Add-Ins: cooked sausage, dried cranberries, pecans, diced apple.

LAST, (but not least) – THE PIE!

Traditional Pumpkin Pie

Ingredients:

• 1 9-inch unbaked pie crust (homemade or store-bought)

• 1 can (15 oz) pumpkin purée

• 3/4 cup granulated sugar

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

• 2 large eggs

• 1 can (12 oz) evaporated milk

Instructions:

1. Preheat oven to 425 °F.

2. In a large bowl, beat together pumpkin purée, sugar, salt, cinnamon, ginger, cloves, and eggs until smooth.

3. Gradually stir in evaporated milk until combined.

4. Pour mixture into unbaked pie crust.

5. Bake for 15 minutes at 425 °F, then reduce oven temperature to 350 °F and continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.

6. Cool on a wire rack for at least 2 hours. Serve at room temperature or chilled.

Notes:

• For extra flavor, add 1 tsp vanilla extract.

• Can top with whipped cream before serving.

Easy Pumpkin Pie

Ingredients:

• 1 9-inch pre-made graham cracker or pastry crust

• 1 can (15 oz) pumpkin purée

• 1 box (3.4 oz) instant vanilla pudding mix

• 1 1/2 cups milk

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• Whipped cream for topping (optional)

Instructions:

1. In a medium bowl, whisk together pumpkin purée, dry pudding mix, milk, cinnamon, and ginger until smooth.

2. Pour mixture into pre-made 9-inch crust.

3. Chill in the refrigerator for at least 1–2 hours until set.

4. Top with whipped cream before serving.

Notes:

• No baking required.

• Very quick and keeps the classic pumpkin flavor.

There you have it! You’re ready to whip up some holiday favorites—your way. Will you go classic or keep it easy this year? Either way, let the enticing aromas begin!

Sandi Downing Real Estate/Keller Williams Greater Omaha

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