Keep Your Guests Happy With a Giant Thanksgiving Turkey

You’ve been getting ready for Thanksgiving for a while now. Guests are invited, pie recipes selected, drinks are stocked, and you’ve got a good list of holiday jokes prepared to keep the evening entertaining. But we all know the real star of the show on Thanksgiving: a Giant Thanksgiving turkey.

That’s right, the turkey. Whether you’re feeding dozens of guests, or you’re hosting a small gathering of family or friends, a Giant Thanksgiving turkey is what ties the evening together.

Giant’s Free Turkey Program

What’s the only thing better than a Giant Thanksgiving turkey? A free Giant Thanksgiving turkey. And there’s still time before Thanksgiving to get one, provided you have enough points. 

Giant customers have until Nov. 28 to collect the 400 rewards points required to receive a free frozen grade A turkey up to 20 pounds. Customers can redeem the offer from Nov. 15- 28 at any Giant store.

(Good news for non-turkey eating shoppers: if you want, you can use the points towards a family-size lasagna or tofurkey instead.)

Recipe for a Small Gathering: Slow Cooker Turkey Breast With Mustard Sauce

If you keep your Thanksgiving gatherings on the smaller side, this slow cooker turkey breast recipe will be perfect for you. 


  • 2 heads of garlic.
  • 2 onions.
  • 3/4 oz of thyme.
  • 1 cup turkey broth.
  • 5-6 pounds bone-in turkey breast.
  • ¼ cup honey.
  • 3 tbsp cornstarch.
  • 2 tbsp Dijon mustard.


  1. Cut the garlic in half crosswise. Peel and cut the onions in half. Put garlic, onions, and thyme at the bottom of a 7-quart slow cooker.
  2. Add in turkey broth.
  3. Pat the turkey dry and season with salt and pepper. Place turkey on top of onions, garlic, and thyme and drizzle honey over everything. Cover and cook on low for 6 hours (or high for 3 hours).
  4. Preheat the broiler to high. Remove the turkey breast from the slow cooker and place on a foil-lined baking sheet. Broil 2-3 minutes, or until skin is browned. Let stand for 10 minutes, and then slice.
  5. Using a slotted spoon, remove onions, garlic, and thyme from the slow cooker. Whisk cornstarch and mustard together in a bowl, then add to cooking liquid in the slow cooker. Whisk everything together. Cover and cook on high for 10 minutes, until liquid begins to thicken and coats the back of a spoon.
  6. Spoon the gravy over turkey, and serve.

Recipe for a Large Gathering: Roasted Citrus-Herb Turkey

If you host a large crowd for Thanksgiving, try this roasted citrus-herb turkey recipe. Adjust times slightly depending on the size of your turkey.


  • One 16-18 pound Giant turkey.
  • 3 tbsp. Kosher salt.
  • Butcher’s twine.
  • ¼ cup butter, melted.
  • 1 tbsp finely chopped fresh rosemary.
  • 1 tbsp fresh thyme.
  • 1 lemon.
  • 1 orange.
  • 2 cups water.
  • 2 tbsp finely chopped fresh parsley.


The secret to a juicy bird is to brine the turkey 2-3 days before Thanksgiving. If you’ve thought ahead, follow these instructions to brine your turkey: 

  1. Remove the giblets and neck from turkey cavity. 
  2. Pat the turkey dry with paper towels and place on a rack in a roasting pan. 
  3. Season inside with some Kosher salt. 
  4. Gently separate the skin from the turkey and rub some more salt under the skin. 
  5. Rub the remaining salt on the outside of the breasts, legs, and wings. 
  6. Cover the turkey with plastic wrap and refrigerate for 2-3 days.

If you procrastinated a bit, you can still follow the instructions below for a delicious day-of Thanksgiving roasted turkey.

  1. Preheat oven to 425 degrees Fahrenheit. Remove plastic wrap (if you brined the turkey) and pat turkey dry with paper towels. Tie the turkey legs together with Butcher’s twine and tuck back wing tips.
  2. Combine melted butter, rosemary, thyme, and pepper in a medium bowl. Zest with lemon and orange, then stir to combine. Brush butter mixture all over turkey. 
  3. Add water to the bottom of roasting pan.
  4. Roast turkey for one hour, and then reduce oven temperature to 325 degrees Fahrenheit. Roast another 1-¾ to 2-½ hours (until a meat thermometer in the center of the turkeys reads 165*). After one hour has passed, loosely cover the turkey with foil, and add more water to the pan if water evaporates.
  5. Remove turkey from the oven and transfer to a cutting board. Let stand for at least 15 minutes. Remove Butcher’s twine before cutting. Slice, and garnish with parsley.
  6. Enjoy!

What’s your favorite recipe to make along with your Giant Thanksgiving turkey?