Turkey – Tessie's Table

Roast Turkey Recipe

Therese Buchanan — Sun, 12 Oct 2025 21:32:48 +0000

This Roast Turkey Recipe is everything you want for a Thanksgiving or holiday dinner: juicy meat, crispy golden skin, and loads of flavor from a rich herb butter. It’s a no-brine recipe that keeps things simple while still giving you that tender, show-stopping turkey everyone will love carving into.

Photo Credit: Tessie’s Table.

This recipe is perfect for Thanksgiving, Christmas, or any time you’re hosting a big family dinner. It uses simple ingredients you can find anywhere and skips the overnight brine without losing flavor. The herb butter gives the turkey golden, crisp skin and locks in moisture while it slowly roasts in the oven. I love serving this turkey with sides like my Garlic Mashed Potatoes, Sourdough Stuffing and Cheesy Green Beans because the buttery texture is perfect for catching all those flavorful turkey drippings.

If you’re new to roasting turkey, don’t worry. I’ll walk you through every step so you know exactly how to prepare, stuff, and roast your bird to perfection. Once you’ve made it this way, you’ll never bother brining again.

Why you’ll love this Roast Turkey Recipe

It’s easy and stress-free:
No need to brine overnight or manage complicated steps. Just mix the herb butter, rub it under the skin, and let the oven do the work.
It’s incredibly juicy:
The butter and citrus keep the turkey moist while the slow roasting brings out deep flavor without drying out the meat.
It’s perfect for holidays:
This recipe is designed for Thanksgiving or Christmas, but it’s just as good any time you want a meal that feels special and homemade.

Juicy Roast Turkey with Herb Butter for Thanksgiving and Christmas

I grew up in Ireland where turkey is our big Christmas centerpiece, along with plenty of ham and Stuffing! After moving to Atlanta, I learned how central a golden roast turkey is to Thanksgiving too. Over the years I tested a lot of methods, and this simple herb butter approach is the one I trust. It stays juicy, roasts up beautifully, and gives you all the holiday flavor without extra steps.

Ingredients Needed for This Roast Turkey Recipe

Whole turkey: You’ll need a fully thawed bird, so plan for a few days in the fridge if it’s frozen. Around 18 pounds is a great size for a big family meal.
Butter: Softened butter is key for coating the turkey and keeping it moist while roasting.
Kosher salt and black pepper: The foundation of any great turkey seasoning.
Poultry seasoning: Adds classic Thanksgiving flavor to the butter mixture.
Fresh herbs: Sage, parsley, and rosemary bring brightness and a savory aroma that fills your kitchen.
Garlic and onions: These roast inside the cavity and in the pan, adding depth to the drippings and gravy.
Lemons and orange: The citrus cuts through the richness and balances the butter perfectly.
Apple: Adds subtle sweetness and keeps the stuffing aromatic and light.
Chicken broth: Helps steam the turkey as it cooks and creates rich drippings for basting.
Liquid smoke (optional): Adds a hint of smoky, roasted flavor without needing a smoker.

How to make this Roast Turkey Recipe

**For more detailed instructions, please refer to the printable recipe card below.**

In a bowl, mix the softened butter with salt, pepper, poultry seasoning, 1 tablespoon each of chopped sage, parsley, and rosemary, and the zest from half a lemon and half an orange.

Gently loosen the skin over the turkey breast. Pat the skin dry again, then spread half the butter under the skin and the rest all over the outside of the bird.

Stuff the cavity with garlic, one onion, lemon, orange, apple, and one bunch each of sage, parsley, and rosemary. Tie the legs together with kitchen twine. Sprinkle the turkey all over with salt and pepper.

Add the remaining onion, half a lemon, some parsley sprigs, the broth, and liquid smoke (if using) to the bottom of the pan.

Roast for about 15 minutes per pound, that’s roughly 4½ to 5 hours. Baste every hour with the pan drippings for extra flavor.

Once cooked, transfer the turkey to a cutting board, tent with foil, and let it rest for 30–45 minutes before carving.

Variations

Garlic Butter Turkey: Swap the citrus and herbs for extra garlic, parsley, and butter for a rich, savory version.
Smoky Roast Turkey: Add a teaspoon of smoked paprika and a bit of liquid smoke to the butter for a hint of barbecue flavor.
Lemon and Thyme Turkey: Replace the rosemary and sage with fresh thyme and double the lemon zest for a bright twist.
Butter and Wine Roast Turkey: Pour a cup of white wine into the pan along with the broth for a deeper, richer sauce.
Smaller Turkey Version: For turkeys around 12 pounds, use one stick of butter instead of two and reduce the cook time to about 3½ hours.

Serving Suggestions

With Sourdough Stuffing: My Sourdough Stuffing is perfect for soaking up all those buttery drippings.
Alongside Cheesy Green Beans with Bacon: Try my Cheesy Green Beans with Bacon for a rich, creamy side that everyone loves.
With Garlic Mashed Potatoes: Creamy Garlic Mashed Potatoes are a must with roast turkey.
Topped with Cranberry Sauce: My Slow Cooker Cranberry Sauce adds a bright pop of sweetness.
With Pumpkin Dessert: Finish the meal with my Pumpkin Pie, Pumpkin Pie Cheesecake Cups, or No Bake Pumpkin Cheesecake Bars for a classic Thanksgiving finale.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store a Roast Turkey?

Store leftovers in airtight containers in the fridge for up to 4 days. Make sure the turkey cools completely before storing.

Can I freeze Roast Turkey?

Yes, slice the turkey and wrap it tightly in foil, then place in freezer bags. It will stay fresh for up to 3 months. Thaw in the fridge overnight before reheating.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Dry the turkey well: Moisture prevents the butter from sticking. Pat the bird dry inside and out before applying the butter.
Use softened butter: It should be spreadable, not melted, so it sticks evenly to the skin.
Don’t skip resting time: Resting the turkey lets the juices settle back into the meat for tender slices.
Baste regularly: Spoon the drippings over the turkey every hour for flavor and color.
Use a sturdy roasting pan: Between the weight of the bird and liquid, you’ll need a pan that won’t bend or buckle.

More Thanksgiving Recipes

Looking for more meal inspiration?

Browse my Thanksgiving Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I prepare this turkey ahead of time?
You can make the herb butter and prep the turkey the night before. Cover and refrigerate, then roast the next day.
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs since they’re stronger in flavor.
What if my turkey skin tears?
It happens. You can patch it together with toothpicks or just roast it as is. The flavor is still delicious.
Do I need to baste the turkey?
Basting helps keep the turkey moist, but if you forget once or twice, don’t worry. The butter and broth do most of the work.
What temperature should I cook the turkey to?
The thickest part of the thigh should reach 165°F, while the breast should be around 160°F.
How do I keep the breast from drying out?
Cover the breast loosely with foil during the last hour of roasting if it’s browning too quickly.
Can I add other flavors to the butter?
Definitely. Try adding crushed garlic, thyme, or a touch of honey for a subtle twist.
What if my turkey cooks faster than expected?
Tent it with foil and let it rest until ready to carve. It will stay warm for quite a while.
What should I serve with this roast turkey?
My Sourdough Stuffing, Cheesy Green Beans with Bacon, and Slow Cooker Cranberry Sauce are all delicious pairings.
Can I use this same recipe for a smaller turkey?
Yes, just reduce the butter to one stick and roasting time based on weight. 15 minutes per pound is a good guide for raosting a whole turkey

Roast Turkey Recipe

This juicy roast turkey recipe with herb butter is easy, flavorful, and perfectly golden with no brining required.

Course Main Course

Cuisine American

Keyword Celebration, Christmas, Family Gathering, Family Meals, Thanksgiving

Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings

Calories 731kcal

Equipment

Ingredients

18 lb whole turkey, thawed
1 cup 2 sticks butter, softened
1 tablespoon kosher salt
1½ teaspoons black pepper
2 teaspoons poultry seasoning
1 bunch fresh sage
1 bunch fresh parsley
1 bunch fresh rosemary
1 head garlic halved crosswise
2 large onions peeled and quartered
2 lemons
1 orange
1 Honeycrisp apple quartered
2 cups low-sodium chicken broth
1 teaspoon liquid smoke optional

Instructions

If you’re using a frozen turkey, thaw it in the fridge for 3–4 days before cooking. Let it sit at room temperature for about 1 hour before roasting to take off the chill.
Preheat the oven to 325°F (165°C). Remove the giblets, neck, and any gravy packet from the cavity. Pat the turkey dry inside and out with paper towels.
Place the turkey breast-side up in a large roasting pan. Tuck the wing tips under the bird or cover them with foil to prevent burning.
Make the herb butter by mixing softened butter, salt, pepper, poultry seasoning, 1 tablespoon chopped sage, 1 tablespoon chopped parsley, 1 tablespoon chopped rosemary, and the zest from half the orange and half a lemon.
Gently loosen the skin over the breast with your hand. Pat the skin dry again so the butter sticks. Spread half of the herb butter under the skin and the rest over the outside of the turkey.
Stuff the cavity with the halved garlic, one quartered onion, one quartered lemon, one quartered orange, one quartered apple, and one bunch each of sage, parsley, and rosemary. Tie the legs together with butcher’s twine. Sprinkle salt and pepper over the turkey.
Add one quartered onion, half a lemon, a few parsley sprigs, 2 cups of chicken broth, and the liquid smoke (if using) to the bottom of the pan.
Roast on the lower rack of the oven for about 15 minutes per pound, or until the thickest part of the thigh reaches 165°F. For an 18 lb turkey, that’s about 4½–5 hours. Every hour, baste or spoon pan juices over the turkey.
If the skin browns too quickly, tent the turkey loosely with foil.
When done, transfer the turkey to a cutting board, tent with foil, and let rest 30–45 minutes before carving to keep the slices juicy.

Nutrition

The post Roast Turkey Recipe appeared first on Tessie's Table.

Turkey Meatball Casserole

Therese Buchanan — Thu, 09 Jan 2025 12:00:00 +0000

Turkey Meatball Casserole is the perfect mix of comfort and convenience. The meatballs are light yet full of flavor, thanks to simple seasonings and just the right amount of cheese. Paired with marinara and melty mozzarella, this dish has all the coziness of a hearty casserole but feels a little lighter. It’s great for weeknight dinners, meal prep, or even a casual family gathering.

Photo Credit: Tessie’s Table

If you love the idea of comfort food that doesn’t leave you feeling weighed down, this casserole is for you. The turkey meatballs are a healthier alternative to beef, but they don’t skimp on taste. It’s also a versatile recipe; you can adjust the ingredients to suit your preferences, like adding veggies or switching up the cheese. Prep it ahead, bake it when you’re ready, and enjoy a no-fuss, flavorful meal that everyone will love.

Why you’ll love this Turkey Meatball Casserole

Healthier Twist:
Made with lean ground turkey, this casserole is lighter but still packed with satisfying flavor.
Family-Friendly:
Juicy meatballs, rich marinara, and gooey cheese make it a hit with adults and kids alike.
Easy to Prep:
You don’t need fancy ingredients or hours in the kitchen—just mix, layer, and bake.

Comfort Food Without the Guilt

I love this recipe because it feels indulgent but doesn’t leave you feeling heavy afterward. Using turkey instead of beef makes it a little lighter, but the flavors are still rich and satisfying. Plus, casseroles are always a win. It’s easy to throw together and even better as leftovers the next day.

Ingredients Needed for Turkey Meatball Casserole

Ground turkey: Lean and packed with protein, it’s the perfect base for tender meatballs.
Italian breadcrumbs: These add just the right texture and seasoning to the meatballs.
Parmesan cheese: A little nutty and salty, this cheese enhances the flavor of the meatballs and casserole.
Egg: Helps bind everything together in the meatballs.
Garlic powder and onion powder: These pantry staples pack a punch of flavor without any chopping.
Salt and pepper: Essential for seasoning the meatballs to perfection.
Marinara sauce: Use your favorite store-bought jar or my Homemade Sauce for a rich, tomatoey base.
Mozzarella cheese: Melts beautifully and adds gooey goodness to every bite.
Fresh parsley: Brightens up the dish with a pop of color and freshness.

How to make Turkey Meatball Casserole

**For more detailed instructions, please refer to the printable recipe card below.**

Combine the meatball ingredients in a bowl and mix until just combined.

Form meatballs using a cookie scoop or tablespoon and brown them in a skillet until golden on all sides.

Spread a thin layer of marinara in a baking dish and arrange the meatballs on top.

Pour the remaining marinara over the meatballs.

Sprinkle mozzarella and Parmesan cheese evenly over the casserole.

Bake until bubbly and the meatballs are cooked through.

Variations

Spicy Kick: Bring a little heat to your casserole by mixing red pepper flakes or diced jalapeños into the marinara sauce. You can even sprinkle some on top before baking if you like things extra spicy. This variation is perfect for those who love bold flavors and aren’t afraid of a little spice.
Cheesy Swap: Take the cheesiness up a notch by using a mix of mozzarella, provolone, and fontina cheese. This trio adds layers of flavor, from creamy and mild to sharp and buttery. It’s a game-changer for cheese lovers who want every bite to be ooey-gooey perfection.
Veggie Boost: Layer fresh spinach or sautéed zucchini slices between the meatballs for added color and nutrition. Not only does this sneak in some veggies, but it also makes the casserole look beautiful when you serve it. If you’ve got picky eaters, the veggies blend so well with the marinara they might not even notice!
Herby Twist: Fresh basil can completely transform this dish. Stir chopped basil into the marinara or sprinkle it on top before serving for a burst of herby freshness. If you want an even more intense flavor, try adding fresh oregano or thyme into the meatball mixture.
Creamy Addition: For an ultra-decadent casserole, mix ricotta or mascarpone into the marinara sauce. This creates a velvety base that coats the meatballs and cheese beautifully. It’s perfect for when you want to impress guests or elevate a casual dinner.

Serving Suggestions

Over Pasta: Classic spaghetti or fettuccine makes the perfect base for soaking up all that marinara goodness. Toss the pasta with a little olive oil and Parmesan before serving to keep it from clumping and add a touch of extra flavor.
With Garlic Bread: A warm slice of buttery garlic bread or try my Garlic Knots, is a must for scooping up the saucy meatballs. Make it extra special by sprinkling some fresh parsley and Parmesan on top before toasting.
Side Salad: Balance the richness of the casserole with a crisp, refreshing salad. Try some Homemade Coleslaw on the side or a Grilled Peach Salad.
Zoodles: For a lighter, low-carb option, serve the casserole over zucchini noodles. They’re a great way to enjoy the same flavors without the heaviness of pasta.
Polenta: Creamy polenta is a cozy, hearty base that adds a slightly sweet contrast to the savory casserole. Spoon the meatballs and sauce over a mound of polenta, and you’ve got a meal that feels like a hug in a bowl.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Turkey Meatball Casserole?

Transfer any leftovers into an airtight container and store in the fridge for up to 3 days. When you’re ready to enjoy, reheat portions in the microwave or cover the casserole dish with foil and warm it in the oven at 350°F. The foil helps keep the cheese melty without drying out the meatballs..

Can I freeze Turkey Meatball Casserole?

This casserole freezes beautifully, making it a great make-ahead option. To freeze, assemble the casserole up to the point of baking but don’t bake it yet. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge and follow the baking instructions.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Don’t Overmix: When combining the meatball ingredients, gently fold everything together until just mixed. Overmixing can make the meatballs dense and tough instead of tender and juicy.
Uniform Meatballs: Use a cookie scoop to portion out your meatballs evenly. This not only ensures they cook at the same rate but also gives your casserole a professional, polished look.
Prevent Sticking: Lightly oil your hands before rolling the meatballs to prevent the mixture from sticking. It’s a small trick that makes the process so much easier!
Check Temperature: Use a meat thermometer to make sure your meatballs are fully cooked. They should reach an internal temperature of 165°F. This ensures they’re safe to eat and perfectly juicy.
Broil at the End: After baking, turn on the broiler for 1-2 minutes to give the cheese a golden, bubbly finish. Keep a close eye on it, though—it can go from golden to burnt quickly!

More Meaty Meatballs

Photo Credit: Tessie’s Table

FAQ

Can I use ground beef instead of turkey?
Absolutely! Ground beef works beautifully in this recipe and gives the casserole a richer, heartier flavor. It’s an easy swap if you prefer red meat or have it on hand.
Can I use a different sauce?
Of course! Alfredo or pesto make excellent substitutes for Marinara if you want to try something different. Just keep in mind the flavor will change depending on the sauce you choose.
How do I prevent soggy meatballs?
Browning the meatballs in a skillet before baking seals in the juices and gives them a nice texture. It’s a step you won’t want to skip!
Can I freeze raw meatballs?
Yes! Arrange the raw meatballs on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Thaw before cooking to ensure even browning.
What’s the best way to reheat this?
Cover the dish with foil and reheat in the oven at 350°F until hot. The foil traps the steam, keeping the meatballs moist and the cheese gooey.
What can I use instead of breadcrumbs?
Crushed crackers, oats, or even cooked rice can be used as a substitute for breadcrumbs. Each adds a unique texture and flavor to the meatballs.
How can I make it lower in calories?
Swap in low-fat cheese and extra-lean ground turkey. You can also reduce the amount of cheese slightly without losing the dish’s deliciousness.
Can I double the recipe?
Yes! Use a large casserole dish to make a double batch. It’s perfect for feeding a crowd or freezing one casserole for later.

Turkey Meatball Casserole

Turkey Meatball Casserole combines juicy meatballs, marinara, and melted cheese for an easy and comforting dinner everyone will love.

Course Main Course

Cuisine American, Italian

Keyword Casserole, Cheesy, Comfort Food, Family Meals

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 292kcal

Equipment

Ingredients

For the Turkey Meatballs:

1 lb ground turkey
¼ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

For the Casserole:

1 jar marinara (try my homemade sauce)
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh parsley chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the ground turkey, Italian breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined. Use a cookie scoop or tablespoon to form the mixture into uniform meatballs and place them onto a plate.
Heat a large skillet over medium heat and lightly coat it with oil. Brown the meatballs for about 5-7 minutes, turning them gently to brown on all sides. They do not need to be fully cooked at this point, as they will finish cooking in the oven.
Spread a thin layer of marinara sauce at the bottom of a medium sized casserole dish. Arrange the meatballs on top of the sauce. Pour the remaining marinara sauce over the meatballs, ensuring they are well-coated.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the casserole.
Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly and the meatballs are fully cooked through (internal temperature should reach 165°F).
Remove from the oven and let it cool for 5 minutes. Sprinkle freshly chopped parsley over the top and serve

Nutrition

The post Turkey Meatball Casserole appeared first on Tessie's Table.

Turkey Pot Pie

Therese Buchanan — Tue, 10 Sep 2024 13:00:00 +0000

This Easy Turkey Pot Pie is packed with tender turkey, creamy sauce, and a flaky, golden crust. It’s the perfect way to repurpose leftover turkey into a hearty, satisfying meal that’s great for any night of the week.

Turkey pot pie is a classic dish that can be enjoyed year-round, but it really shines as a way to use up leftover holiday turkey. This recipe is versatile enough to suit your preferences—swap in your favorite veggies or use different herbs to change up the flavor. With store-bought pie crust and a few pantry staples, you can have this comforting dish on the table in under an hour.

Why you’ll love this Turkey Pot Pie

Quick and Easy:
With just 10 minutes of prep time and simple ingredients, you can whip up a delicious homemade pot pie that feels like a treat but requires minimal effort.
Customizable:
This recipe is incredibly versatile—mix and match vegetables, use different types of cream soup or adjust the seasoning to your liking. It’s a great way to make use of whatever you have on hand.
Family-Friendly:
The creamy filling and buttery crust make this dish a hit with both kids and adults. It’s comfort food at its best, perfect for bringing everyone together at the dinner table.

Thanksgiving and Christmas

Growing up in Ireland, we didn’t celebrate Thanksgiving but always had a big turkey dinner for Christmas. My mom would struggle to come up with ideas to use up the leftover turkey, which brought me to this delicious creation. The smell of this pie baking in the house makes everyone excited for dinner. It doesn’t have to be only for the holidays; you can swap out the turkey for chicken and have it all year round. It’s become a staple in my home, and I hope it brings the same warmth and comfort to your table as it does to mine.

Ingredients Needed for this Turkey Pot Pie

Leftover turkey: Cut into bite-sized pieces; turkey is the star of this dish, adding hearty protein and flavor.
Store-bought pie crust: A time-saver that provides a flaky, buttery crust for both the bottom and top layers.
Cream of chicken, mushroom, or celery soup: Acts as the creamy base for the filling, adding richness and depth.
Frozen mixed vegetables: A colorful and convenient addition that brings both flavor and nutrition to the pot pie.
Chicken or turkey broth: Adds moisture and enhances the flavor of the filling.
Whole milk or heavy cream: Contributes to the creamy texture of the filling.
Garlic powder and onion powder: Simple seasonings that add flavor without overpowering the dish.
Dried thyme or sage (optional): A hint of herbal aroma that complements the turkey.
Salt and black pepper: Essential seasonings to balance the flavors.
All-purpose flour (optional): Helps thicken the filling if you prefer a more robust consistency.
Egg (optional): Brushing the crust with beaten egg gives it a beautiful golden-brown finish.

How to make Turkey Pot Pie

**For more detailed instructions, please refer to the printable recipe card below.**

Combine the cream of chicken soup, chicken or turkey broth, and milk or heavy cream in a large skillet.

Stir in the leftover turkey, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper.

Unroll one of the pie crusts, place it into a 9-inch pie dish and pour the turkey mixture into the pie crust.

Place the second pie crust over the pie filling, crimp edges and brush with an egg wash.

Bake for 40-45 min or until the crust is golden brown.

Variations

Chicken Pot Pie: Substitute cooked chicken for turkey. Rotisserie chicken works perfectly here.
Vegetarian Pot Pie: Replace the turkey with extra vegetables like mushrooms, potatoes, or sweet potatoes, and use vegetable broth and cream of mushroom soup.
Ham and Cheese Pot Pie: Swap out the turkey for diced ham and add shredded cheese to the filling for a rich and savory twist.
Curry Pot Pie: Add a teaspoon of curry powder to the filling for a flavorful, spiced variation.
Potato Topped Pot Pie: Instead of using pie crust on top, use mashed potatoes for a shepherd’s pie-style topping.

Serving Suggestions

Light Salad: Pair it with a fresh green salad to balance out the richness of the pot pie.
Veggie Side: Roasted Brussels sprouts or green beans make a perfect side for a complete meal.
Sweet-Tart Combo: A dollop of cranberry sauce adds a nice sweet-tart pop to the savory flavors.
Crusty Bread: Grab some crusty bread to soak up all that delicious gravy. Try my favorite Rustic Bread recipe here.

Storage and Freezing

How should I store Turkey Pot Pie?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Can I freeze Turkey Pot Pie?

To freeze, assemble the pot pie and wrap it tightly with plastic wrap and aluminum foil before baking. Freeze for up to 3 months. When ready to bake, remove from the freezer, unwrap, and bake at 400°F (200°C) for 45-50 minutes or until the crust is golden and the filling is bubbly.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Preheat for Success: Pop a baking sheet in the oven before baking to catch drips and make sure the bottom crust gets nice and crisp.
Protect the Crust: If the edges of your crust are getting too dark, just cover them with some foil for the last 10-15 minutes.
Chill for Flakiness: Want a flakier crust? Stick the pie in the fridge for 10-15 minutes before baking.
Double Up: Make an extra pie and freeze it—future you will thank you for the easy meal on a busy night!
Mix Up the Flavors: Feel free to play around with different herbs and spices to make it your own.

More Yummy Sides

FAQ

Can I use a homemade pie crust instead of a store-bought one? Yes, a homemade pie crust will work perfectly and add an extra layer of flavor to your pot pie.
Can I use fresh vegetables instead of frozen? Absolutely! Just make sure to cook them slightly before adding to the filling to ensure they are tender.
What can I substitute for the cream soup? You can make a quick homemade white sauce by combining butter and flour in a pan and adding milk, salt, pepper, garlic, etc, or use a store-bought alternative like cream of potato soup.
Can I add cheese to the filling? Yes, adding shredded cheese like cheddar or mozzarella can make the filling even richer and creamier.
What’s the best way to reheat leftovers? Reheat individual slices in the microwave or reheat the whole pie in the oven at 350°F (175°C) until warmed through.
Can I add potatoes to the filling? Yes, diced potatoes can be a delicious addition to the filling; just make sure to parboil them beforehand so they cook until tender in the pie.
Can I make this pot pie ahead of time? Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking.

Turkey Pot Pie

This Turkey Pot Pie is creamy and delicious. Perfect for using up leftovers and creating a hearty, satisfying meal in just 45 minutes.

Course Main Course

Cuisine American

Keyword Comfort Food, Creamy, Leftovers, Thanksgiving

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 318kcal

Equipment

Ingredients

2 cups leftover turkey cut into bite-sized pieces
1 package of store-bought pie crust 2 crusts
1 can cream of chicken soup 10.5 oz
1 cup frozen mixed vegetables peas, carrots, corn, etc.
½ cup chicken or turkey broth
½ cup whole milk or heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme or sage
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoon all-purpose flour optional, for thickening
1 egg beaten

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet, combine the cream of chicken soup, chicken or turkey broth, and milk or heavy cream. Stir over medium heat until the mixture is well combined and heated through.
If you prefer a thicker sauce, mix the all-purpose flour with a small amount of water to create a slurry, then stir it into the sauce mixture. Cook for 2-3 minutes until thickened. It will continue to thicken as it bakes in the oven.
Stir in the leftover turkey, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Cook for another 2-3 minutes, just until everything is heated and well combined. Remove from heat.
Unroll one of the pie crusts and place it into a 9-inch pie dish, pressing it gently into the bottom and sides. Pour the turkey mixture into the pie crust, spreading it out evenly.
Unroll the second pie crust and place it over the filling. Trim any excess crust, and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie with a beaten egg for a golden finish.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Check the Pie after 30 minutes. If the crust around the edges is browning too fast, cover the edges with foil and continue to bake.
Let the pot pie cool for 5-10 minutes before slicing and serving.

Nutrition

The post Turkey Pot Pie appeared first on Tessie's Table.

Turkey – Tessie's Table

Roast Turkey Recipe

Why you’ll love this Roast Turkey Recipe

Juicy Roast Turkey with Herb Butter for Thanksgiving and Christmas

Ingredients Needed for This Roast Turkey Recipe

How to make this Roast Turkey Recipe

Variations

Serving Suggestions

Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended

More Thanksgiving Recipes

Looking for more meal inspiration?

FAQ

Roast Turkey Recipe

Equipment

Ingredients

Instructions

Nutrition

Turkey Meatball Casserole

Why you’ll love this Turkey Meatball Casserole

Comfort Food Without the Guilt

Ingredients Needed for Turkey Meatball Casserole

How to make Turkey Meatball Casserole

Variations

Serving Suggestions

Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended

More Meaty Meatballs

FAQ

Turkey Meatball Casserole

Equipment

Ingredients

For the Turkey Meatballs:

For the Casserole:

Instructions

Nutrition

Turkey Pot Pie

Why you’ll love this Turkey Pot Pie

Thanksgiving and Christmas

Ingredients Needed for this Turkey Pot Pie

How to make Turkey Pot Pie

Variations

Serving Suggestions

Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended

More Yummy Sides

FAQ

Turkey Pot Pie

Equipment

Ingredients

Instructions

Nutrition