If something different is what you’re after this Thanksgiving holiday, you may want to try a brined turkey, a grilled turkey breast or “beer can turkey” grilled over a can of beer. Other options are a spinach-stuffed turkey breast, cranberry glazed turkey breast or apricot-bourbon glazed turkey breast. All recipes courtesy of the National Turkey Federation.

Apricot-Bourbon Glazed Turkey Breast

Yield: 8

Ingredients

4-1/2 pounds bone-in turkey breast

1/4 Cup apricot jam

2 Tablespoons bourbon

1 Tablespoon orange juice

1 Small clove garlic, minced

1/4 Teaspoon ground ginger

1/8 Teaspoon red pepper flakes

In shallow roasting pan fitted with a rack, place turkey breast on rack. Roast turkey in a preheated 325 degrees F oven for approximately 20 minutes per pound, or until the internal temperature as registered on a meat thermometer reaches 170 degrees F.

Meanwhile, in a small bowl, combine jam, bourbon, orange juice, garlic, ginger and pepper flakes. Baste turkey with mixture 1/2 hour before turkey is done.

Allow turkey to rest for 10-15 minutes before carving.

Recipe by The National Turkey Federation

Beer Can Turkey

Yield: 12

1 (9 to 10 Pound) WHOLE TURKEY, thawed or fresh

2 Teaspoons dry mustard

2 Teaspoons granulated onion

2 Teaspoons paprika

2 Teaspoons kosher salt

1 Teaspoon granulated garlic

1 Teaspoon ground coriander

1 Teaspoon ground cumin

1 Teaspoon freshly ground black pepper

1/4 cup canola oil

12-24 ounces beer

Remove giblets, neck and any excess fat from turkey. Rinse with cold water; drain well.

In a small bowl combine spices, herbs and seasonings.

Meanwhile, preheat gas grill with all burners on high or build a charcoal fire. Reduce heat to indirect medium heat (about 350ºF) or position gray-ashed briquettes on either side of an aluminum drip pan. Pour beer inside turkey sitter and set aside.

Blot turkey dry with paper towels. Rub interior of bird with 2-3 teaspoons of rub mixture. Brush turkey all over with oil and place drumstick-side down on sitter. Season turkey exterior with remaining rub.

Place turkey/sitter directly on the grill rack cooking grate, carefully balancing the bird.

Grill over indirect medium heat for about 2-3 hours until the juices run clear and a meat thermometer registers 185 degrees F in thigh and 170 degrees F in breast. Wearing barbecue mitts, carefully remove turkey from the grill, being careful not to spill the hot beer. Discard the beer.

Let turkey rest at least 20 minutes before carving. Serve warm.

NOTE: On some grills, lid may not close completely. In this case, a small gap will still allow turkey to grill thoroughly. For added safety, place foil over turkey to avoid contact with grill lid.

Recipe Source: Recipe adapted from Honeysuckle White and Elizabeth Karmel, creator of Grill Friends™ Ceramics and Tools. Photo credit: Honeysuckle White and Elizabeth Karmel.

Brined Whole Turkey

Yield: 22

Brining Procedure

1 15-pound whole turkey, (not self-basting or kosher) thawed, giblets and neck removed

2 cups table salt (do not substitute equal amounts of kosher salt)

2 gallons* icy cold water

4 cups brown sugar, ** SEE NOTE

1/2 cup dried rosemary leaves1/2 Cup dried thyme leaves Rinse turkey in cool water.

In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.

Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40 degrees F.

Remove turkey from brine. Discard brine. Thoroughly rinse the interior and exterior of the turkey by placing it on a wire rack and setting both rack and turkey in a clean, empty sink. Use cool water from the spray hose and rub gently to release the salt and sugar from the turkey.

Pat skin and both interior cavities dry.

* NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.

* *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.

Roasting Procedure

1 small onion, peeled and quartered

1 carrot, peeled & cut into 1-inch chunks

1 small stalk celery, cut into 1-inch chunks

4-6 Tablespoons unsalted butter, melted

As needed, fresh fruit for garnish

In the cavity of turkey, place onion, carrot and celery.

Brush turkey with melted butter.

Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.

Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.

Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.

Remove turkey from the oven and allow to stand for 20 minutes before carving.

Transfer to a platter and garnish with fresh fruit.

Recipe Source: Recipe by The National Turkey Federation

Cranberry Glazed Turkey Breast

Yield: 10

Ingredients

1 BONE-IN TURKEY BREAST (5-6 pounds)

1 Cup jellied cranberry sauce

1 Cup orange marmalade

2 Teaspoons dry mustard

2 Teaspoons lemon juice

1/2 Teaspoon ground cloves

In shallow roasting pan, fitted with meat rack, place turkey breast on rack. Bake at 325 degrees F. 1-3/4 to 2 hours or until meat thermo- meter inserted in thickest part of breast reaches 170-175 degrees F.

In small saucepan, over medium heat, combine cranberry sauce, marmalade, mustard, lemon juice and cloves. Cook 4 to 5 minutes or until sauce is smooth. Brush 2 to 3 tablespoons sauce over turkey breast during last 20 minutes of baking. Serve remaining sauce with turkey slices.

Recipe Source: Recipe by The National Turkey Federation

Grilled Turkey Breast

Yield: 12

Ingredients

2 Tablespoons olive oil or canola oil

As needed salt and pepper

As needed vegetable cooking spray

1 - 3 to 3-1/2 pound bone-in turkey breast

Rub turkey with oil and season interior and exterior with salt and pepper.

Spray grill rack with vegetable cooking spray. Prepare grill for indirect heat cooking.

Place turkey breast, skin-side-up, on grill rack over drip pan. Cover and grill 1 to 1-1/4 hours or until meat thermometer inserted in thickest portion of breast reaches 170 degrees F. Remove turkey breast from grill, cover with foil and let stand 1/4 hour.

Remove turkey meat from bones and shred. Divide turkey meat into thirds (approximately 2 cups each) and use to prepare Grilled Thai Turkey Pizza, Grilled Three-Pepper Turkey Pizza, Barbecued Turkey Pizza

Recipe Source: Recipe by The National Turkey Federation

Spinach and Mushroom Stuffed Turkey Breast

Yield: 8

Ingredients

1 cup onion, chopped

20 ounces fresh button mushrooms, cleaned and chopped

1 Tablespoon olive oil

1 box (10 ounces) frozen chopped spinach, cooked and well drained

1/4 cup Parmesan cheese, freshly grated

To taste, salt and freshly ground pepper

1 8-9 Pound turkey breast

1/2 fresh lemon

Preheat oven to 350 degrees F.

Saute onions and mushrooms in olive oil until tender, about 8 to 10 minutes. Add spinach and saute until excess liquid is cooked off, about 5 minutes. Stir in cheese, salt and pepper to taste; cool.

Rub the surface of the turkey with lemon, season with salt and pepper.

Separate the skin from the turkey to create pockets for the stuffing. Stuff about 1 cup into each pocket and the remaining stuffing under the neck flap. Secure with metal skewers.

Roast 2 hours until the internal temperature reaches 170 degrees F. Baste every 15 minutes with the pan juices.

Recipe Source: Recipe provided by Shady Brook Farms

– Information courtesy of the National Turkey Federation