It's Corn! Turkey From Reynolds Wrap: This Creative Thanksgiving Turkey Recipe Is A-maize-ing by 30Seconds Food

Holidays Poultry Dinner
a year ago

It's Corn! Turkey From Reynolds Wrap: This Creative Thanksgiving Turkey Recipe Is A-maize-ing

Reynolds Wrap® is back with three unique turkey recipes that are a twist on the year’s biggest viral food trends, showing you how to create birds inspired by the recipes and moments that amassed billions of views. Ready to try one of their creative turkey recipes this Thanksgiving?

This a-maize-ing turkey transports all your favorite corn-infused ingredients into one bird! Crusted with a cornmeal topping and served with your favorite corn cereal and plenty of buttered corn on the cob, this bird might have you singing out loud because you just love corn.

Cuisine: American
Prep Time: 30 minutes
Cook Time: 3 1/2 to 4 hours
Total Time: 4 to 4 1/2 hours
Servings: 10 to 16


  • 1 10- to 16-pound turkey
  • 2 - 3 tablespoons vegetable oil

Cornmeal Coating

  • 1 cup yellow cornmeal
  • 1/2 cup breadcrumbs
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon kosher salt

Dressing (quantities may vary depending on the size of turkey and serving platter)

  • 5 - 6 ears of cooked corn on the cob, cut into thirds
  • 3 - 4 cups prepared popcorn

Here's how to make it: 

  1. Preheat the oven to 325 degrees F. Mix all ingredients for cornmeal coating.
  2. Tear off a sheet of Reynolds Wrap® Heavy Duty Foil 2 1/2 times longer than the turkey. Place in a roasting pan that is at least 2 inches deep.
  3. Remove neck and giblets from turkey, rinse and pat the turkey dry. Place the turkey lengthwise in the center of the foil sheet to cook. If desired, loosely stuff the turkey.
  4. Brush the turkey with oil, then cover with cornmeal coating.
  5. Close foil loosely by overlapping the ends. Turn up short sides of foil to hold in juices, but do not seal airtight. Insert a meat thermometer through the foil into the thickest part of the inner thigh, not touching the bone.
  6. Roast the turkey until the meat thermometer reads 165 degrees F, about 3 1/2 to 4 hours for a 14-pound unstuffed turkey. Remove from the oven and let stand for 15 minutes. Remove and discard foil.
  7. Transfer the turkey to a serving dish. Fill the cavity with popcorn. Dress the plate with corn husks and top with corn on the cob. Serve the turkey alongside other corn-themed sides, such as corn cereal, cornbread and creamed corn.

Photos: Reynolds Wrap

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Never seen anything like it. Creative, that’s for sure.
Elisa Schmitz
Reynolds has so many fresh ways to cook turkey each Thanksgiving. So fun!

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