3 Times the Turkey on The Kitchen

Guarantee your juiciest, most-impressive bird ever this Thanksgiving with these three top recipes from the co-hosts of The Kitchen.

Jeff Mauro's Cut Up Turkey is seen on the set of Food Network's The Kitchen, Season 7.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

No matter how many side dishes you've prepared or how lovely your tablescape may be on Thanksgiving, when it's finally time for dinner on turkey day, your friends and family will be looking for, well, the turkey. This year, guarantee your juiciest, most-impressive bird yet with the help of the cast of The Kitchen. On this morning's brand-new episode, the co-hosts shared a trio of holiday-worthy turkey recipes for both classic and creative takes on the traditional bird. Check out their picks below, then hear from all five co-hosts as they offer tried-and-true Thanksgiving hacks.

By cooking the turkey in pieces, as opposed to cooking a full, intact bird, Jeff Mauro guarantees his Easy Roasted Thanksgiving Turkey takes far less time to cook than a roasted turkey usually would. He dry brines the turkey with a salt rub, then roasts it with fresh celery, onion and garlic, as well as plenty of butter, for top taste.

Katie Lee's Ranch Turkey is seen on the set of Food Network's The Kitchen, Season 7.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Not just for salad dressing, ranch seasoning packets pack a hefty boost of flavor in Katie Lee's crowd-pleasing Ranch Turkey. Not only does she make a ranch butter to rub into and under the skin of the bird before it roasts, but she also bastes the bird with a ranch-scented maple syrup-stock mixture to deliver moist results.

Sunny Anderson's Fried Turkey is seen on the set of Food Network's The Kitchen, Season 7.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Sunny Anderson's Autumn Fried Turkey starts with a three-day brine in an herbed saltwater bath, then gets rubbed with a seasonal mixture of pumpkin pie spice, hot Hungarian paprika and smoky cumin before being moved to the deep fryer. Follow Sunny's lead and let the fried turkey rest before carving; this will give the juices a chance to redistribute.

Tune in to The Kitchen on Saturdays at 11a|10c.
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