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The BEST Jamaican Curry Chicken Recipe

This is the best Jamaican Curry Chicken Recipe. The perfect combination of rich flavors on one plate. This is the Caribbean dish to make when you want to taste the islands. 

The finished chicken curry in a blue dutch oven.

This post contains affiliate links, please read my full disclaimer here.

Growing up, curry chicken was a staple weeknight meal. My mom's curry chicken is hands down the best I've ever had. Getting the recipe from her was a chore, as she measured nothing in the kitchen.

I asked many questions and watched her closely. I obtained a recipe and noted the key steps for making traditional and authentic Jamaican Curry.

Top Tips to Make the Best Jamaican Curry Chicken Recipe

  1. Rinse the chicken with water and vinegar.
  2. Use the right curry powder and seasonings - Jamaican Curry Powder is a combination of spices. For Jamaican curry, you need to use good curry powder. I use a combination of Hot Blue Mountain Country Curry Powder and Betapac Curry Powder. I also add a little Jamaican all-purpose seasoning.
  3. Use a whole chicken or just dark meat chicken, cut into pieces with skin removed - Curry chicken, like brown stew chicken, is a stew, and you want to make sure your chicken doesn’t dry out. I opt for boneless, skinless chicken thighs, which stay juicy and tender. It also eliminates the need to chop up the chicken.
  4. Only use a little bit of water - Curry is known to “sprout its own water.” I only add ¼ cup of water to this recipe when I start cooking, and I end up without about 1 ½ cup of gravy once it’s done. Adding too much water can make your curry bland.

The Ingredients You Need to Make This Recipe

  • Chicken: boneless, skinless Chicken thighs or whole chicken pieces cut into 2-inch pieces.
  • Seasonings and Spices: Curry powder, All-purpose seasoning, Salt, Pepper
  • Vegetables: Yellow onion, Green onions, Green pepper, Garlic cloves, Russet potato
  • Herbs: Fresh thyme
  • Heat: Scotch bonnet pepper (optional)
  • Cooking Fats: Olive oil
  • Liquids: Water

How to make Jamaican Curry Chicken

Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine. Cover and refrigerate for at least 1 hour or up to overnight.

raw chicken seasoned with curry powder and spices

After marinating the chicken, remove the onions, peppers, thyme, scotch bonnet pepper (if using), and garlic cloves. Keep them separate.

Marinated chicken in one bowl and onions, peppers and garlic in another.

Heat oil in a large, heavy-bottom pot over medium heat. Add the remaining curry powder and stir, cooking for about 20-30 seconds.

This step, known as "burning the curry," releases the flavors of the spices. You don’t burn anything.

Curry powder and oil in a pot.

Add onions, green pepper, scotch bonnet peppers (if desired), garlic cloves, and thyme to the pot. Stir the ingredients until the onions have softened. This should take about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.

Vegetables added to the pot.

Add chicken pieces and ¼ cup of water to the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, for 30-35 minutes.

chicken added to the pot.

When about 15 minutes are remaining, stir in the potato and continue to cook covered.

potatoes added to the pot.

Once the chicken is cooked and the potatoes are softened, remove the pot from heat. Salt and pepper to taste.

Jamaican chicken curry in a pot.

What is the best cut of chicken to use?

I like to use boneless and skinless thighs for this Jamaican Curry Chicken. You can use bone-in chicken if you prefer, just cut it into pieces and remove the skin.
It's best to chop large chicken pieces a little smaller, especially in dishes like curry where smaller pieces will cook more evenly and absorb flavors more thoroughly. This size also makes it easier to eat in a stew or sauce-based dish.

I don’t recommend using only chicken breast in this recipe, as it contains less fat and it can easily dry out during cooking.

Can you make it ahead of time and how do you store it?

This curry is delicious when freshly made. It tastes even better the next day because the flavors have had time to blend. Let the curry cool to room temperature before transferring it to an airtight container. Keep in the curry fridge for up to four days or freeze it for up to three months.

Reheat on the stovetop on a medium heat, stirring occasionally until heated through. Take care to only reheat the chicken once.

What do you serve with it?

This curry is great to serve on a bed of rice. You can serve it with boiled jasmine or basmati rice, or try it with one of these recipes:

Recipe Notes and Tips

  • The kind of curry you use is important to this dish. I used 1.5 tablespoon Blue Mountain Curry and ½ tablespoon Betapac. Your stew will taste like whichever curry you choose to use.
  • The scotch bonnet pepper is optional in this dish. Since I use a spicy curry when making this dish, I usually leave it out.
  • Curry “sprouts” its own gravy. Do not add more than the ¼ cup as listed in the recipe or you’ll have curry soup instead.
  • Feel free to add carrots and potatoes to this dish. The potato will thicken the gravy in this curry chicken. You can also add ginger root and allspice berries if you prefer.
  • If you prefer to make your own curry powder, you can do so by making a Jamaican curry powder to use in place of those I mentioned. Jamaican curry powder is made with turmeric, fenugreek, coriander, cumin, and allspice. It differs slightly from Indian curry powders based on the amounts of each ingredient.
  • Some people add a touch of coconut milk to curry to give it a rich texture. I don't. This recipe mimics the curry you will find in many Jamaican households or Jamaican restaurants, which do not add coconut milk.

More Jamaican Recipes

Watch me make this Jamaican Curry Chicken from start to finish.

jamaican curry chicken in blue pot with a wooden spoon on the side
Print Recipe
4.84 from 62 votes

Jamaican Curry Chicken (Mom's Recipe)

This authentic and traditional Jamaican Curry Chicken recipe is the perfect combination of rich flavors in one dish. It’s the perfect dish to make when you want a taste of the islands.
Prep Time15 minutes
Cook Time40 minutes
Marinating Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Jamaican
Keyword: easy chicken curry, how to make chicken curry, Jamaican curry recipe
Servings: 4 servings
Calories: 441kcal
Author: Tanya

Equipment

Ingredients

  • 2 lbs boneless and skinless chicken thighs chopped into 2-inch pieces
  • 2.5 Tablespoon curry powder separated (see note)
  • 1 teaspoon all-purpose seasoning
  • 1 yellow onion chopped
  • 3 green onions chopped
  • ½ green pepper chopped
  • 4 garlic cloves chopped
  • 1 scotch bonner pepper chopped, seeds removed (optional)
  • 3 sprigs fresh thyme stems removed
  • 3 Tablespoon olive oil
  • ¼ cup water
  • 1 large russet potato chopped
  • Salt and pepper to taste

Instructions

  • Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
  • One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
  • Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.
  • Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
  • When there is about 15 minutes remaining, stir in potato and continue to cook covered.
  • Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

Video

Notes

  • You can use bone-in chicken if you prefer, just cook until the meat is fall off the bone tender. I don’t recommend using chicken breast in this recipe as it can dry out.
  • The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your stew will taste like whichever curry you choose to use.
  • Scotch bonnet pepper is optional in this recipe. Feel free to chop it up and remove the seeds or place it in the pot whole, while cooking, to flavor the chicken.
  • Curry “sprouts” its own gravy. Do not add more than the ¼ cup as listed in the recipe or you’ll have curry soup instead.
  • The potato will thicken the gravy.

Nutrition

Calories: 441kcal | Carbohydrates: 17g | Protein: 46g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 219mg | Potassium: 956mg | Fiber: 4g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 4mg

This recipe was first published on January 14, 2021. It has been updated with additional helpful information.

by 2 Comments

Roasted Boneless Leg of Lamb

This easy roasted boneless leg of lamb recipe is quick to prepare. The lamb leg is flavored with a marinade of olive oil, garlic, lemon juice and fresh rosemary leaves, before being roasted in the oven.

sliced leg of lamb on white plate

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Lamb is a great-tasting meat, with a robust, almost gamy flavor. For this reason, it and can take on strong flavors like the garlic, lemon, and rosemary I've used in the marinade. I like to marinate the meat before roasting as it really intensifies the flavor of the meat and also stops the joint from drying out while roasting.

I have marinated this leg of lamb for as little as 30 minutes, but a 24-hour marination works well with this cut. The longer the marinade, the more intense the flavor.

Roasted leg of lamb is a great meat to serve, as a 5 pound boneless leg of lamb will easily serve eight people. This makes it a great alternative to more traditional roasts like turkey, chicken or beef during Thanksgiving, Christmas, or other holiday gatherings.

If you love to cook with lamb, be sure to try my Air Fryer Lamb Chops or my Moroccan Soup!

Ingredients

Here is what you will need for this recipe:

ingredients for roasted leg of lamb
  • Marinade- Olive oil, Garlic, Fresh rosemary leaves, Fresh Lemon juice, Kosher salt, and black pepper.
  • Boneless leg of lamb (netted or wrapped in twine - get your butcher to do this)

How to roast boneless leg of lamb

Add olive oil, garlic cloves, rosemary leaves, lemon juice, kosher salt, and black pepper to a mini food processor and process until smooth. 

Pat the lamb dry and rub the mixture over the lamb, getting the mixture into the netting. Cover and let the lamb marinate in the refrigerator for up to 24 hours.

marinade in food processor
marinade rubbed over the lamb

When ready to roast, preheat the oven to 450 degrees Fahrenheit. Optional step: In a large cast iron skillet, add onion, garlic cloves, rosemary, and oil. Place the cast iron skillet in the oven for 10 minutes to get it nice and hot. When ready to roast the lamb, place the lamb on top of the hot skillet. This will give you delicious melted onions and garlic when done. You could also skip this step and roast your lamb in a roasting pan.

vegetables in cast iron skillet after roasting

Place the lamb in the cast iron skillet on top of the onions, fat cap facing up. Roast the lamb at 450 degrees Fahrenheit for 15 minutes. 

ProTip - use a leave-in probe themomter when roasting this lamb. It'll monitor the temperature of your meat while it cooks, helping to ensure you remove the roast at the right temperature.

lamb in cast iron skillet with thermometer inserted

After 15 minutes, reduce the oven temperature to 325 degrees and continue roasting until the internal temperature of the lamb reaches your desired temperature (about 1 hour and 20 minutes for medium). 

Remove the lamb from the oven and allow it to sit for 10-15 minutes. Then remove the netting, slice, and serve.

finished lamb with net in cast iron skillet

Boneless leg of lamb cooking time

When cooking lamb, the internal temperature varies depending on how you like your lamb cooked. The internal temperatures are as follows:

  • Rare: 115-120F
  • Medium rare: 125F
  • Medium: 130F
  • Medium-well: 145F
  • Well-done: 150F
sliced leg of lamb on cutting board

Expert Tips

These tips will help you make the best-roasted lamb leg you've ever tasted. 

  • If time allows, you can marinate the lamb for more flavor. Marinate in the fridge for up to 24 hours as a longer marinade time will improve the flavor.
  • A probe thermometer is the easiest method of checking the internal cooking temperature of lamb, or any other meat, to ensure it is done.
  • Once the lamb leg has finished cooking, remove it from the oven and set it aside to rest for 10-15 minutes before slicing and serving. This will allow the juices to be absorbed back into the lamb and results in moist and tender slices of meat.

Variations for this Boneless Leg of Lamb recipe

I make a simple marinade for the lamb using garlic, lemon, and fresh rosemary along with some salt and pepper. However, lamb is a great meat to add flavor to so here are some other suggestions if you want to mix things up.

  • Ground spices: anise, cardamon, cinnamon, cumin, nutmeg
  • Herbs: dill, garlic, mint, parsley, rosemary, thyme.
  • Citrus: as well as the lemon juice, add some finely shredded lemon zest.
Whole roasted boneless leg of lamb sliced on a serving platter with fresh lemon and rosemary garnish

How to serve my roasted leg of lamb  

When I'm served a roasted joint of meat, like this boneless leg of lamb, I like to serve a potato side and at least 2 other vegetable sides.

When it comes to great-tasting potato sides, you can't beat my Creamy Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, or my Cheesy Scalloped Potatoes. For a great alternative to regular potatoes, try my Mashed Sweet Potatoes or my Southern Candied Sweet Potatoes.

For vegetable sides try my Sweet & Spicy Air Fryer Brussels Sprouts, Instant Pot Buttered Cabbage, Southern Green Beans, Air Fryer Carrots or Marinated Air Fryer Vegetables.

How to store roasted leg of lamb

To refrigerate: Keep any leftover lamb in an airtight container in the fridge for 3-4 days.

To freeze: Once cooked and cooled, slice the leg of lamb and place it into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.

Whole roasted boneless leg of lamb sliced on a serving platter with fresh lemon and rosemary garnish

FAQs:

Which is better bone in or boneless leg of lamb?

Either cut can be roasted, however I prefer to use a boneless leg of lamb is it cooks faster than a bone-in joint as a bone acts as an insulator, meaning you have to cook a bone-in leg longer.

What is best temperature to cook a leg of lamb?

I start with a high roasting temperature of 450 degrees Fahrenheit for the first 15 minutes of the cook. Then I reduce the oven temperature to 325 degrees Fahrenheit for the remainder of the cook.

How do you keep lamb moist when roasting?

The marinade of olive oil and lemon juice not only flavors the lamb, but helps to keep it moist during the cooking process.

Do I need to marinate the lamb leg before cooking?

You don't need to marinate the lamb leg before you roast it, however it will add great flavor to the finished meat and also stops the joint from drying out. A short marinade of 30 minutes will do if you are pushed for time, but allow longer for a more intense flavor.

Should you cover lamb when roasting?

No, you don't need to cover a leg of lamb while it is roasting as this is a fairly quick roast and you want the skin to crisp up nicely.

How do you slice a leg of lamb?

I recommend slicing the meat across the grain as this cuts across the muscle fibers. This ensures the most tender slices of roast lamb and avoids the meat being chewy.

If you have tried this Roasted Boneless Leg of Lamb recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

sliced leg of lamb on cutting board
Print Recipe
5 from 2 votes

Roasted Boneless Leg of Lamb

This easy roasted boneless leg of lamb recipe is quick to prepare. The lamb leg is flavored with a marinade of olive oil, garlic, lemon juice and fresh rosemary leaves, before being roasted in the oven.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Marinate30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Keyword: boneless leg of lamb recipe, roasted boneless leg of lamb
Servings: 8
Calories: 294kcal
Author: Tanya

Ingredients

  • ¼ cup olive oil
  • 6 cloves garlic
  • 3 Tablespoons fresh rosemary leaves
  • 2 Tablespoons lemon juice
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 5 lb boneless leg of lamb netted or wrapped in twine
  • yellow onion, garlic cloves, additional rosemary optional

Instructions

  • Add olive oil, garlic cloves, rosemary leaves, lemon juice, kosher salt, and black pepper to a mini food processor and process until smooth.
  • Pat the lamb dry and rub the mixture over the lamb, getting the mixture into the netting. Cover and let the lamb marinate in the refrigerator for up to 24 hours.*
  • Preheat the oven to 450 degrees Fahrenheit.
  • Place the lamb in a roasting pan, fat cap facing up. Roast the lamb at 450 degrees Fahrenheit for 15 minutes.
  • After 15 minutes, reduce the oven temperature to 325 degrees and continue roasting until the internal temperature of the lamb reaches your desired temperature (about 1 hour and 20 minutes for medium).
  • Remove the lamb from the oven and allow it to sit for 10-15 minutes. Remove the netting, slice, and serve.

Notes

  • Optional step: In a large cast iron skillet, add some onion, garlic cloves, rosemary, and about 2 Tablespoons of oil. Place the cast iron skillet in the oven for 10 minutes to get it nice and hot. When ready to roast the lamb, place the lamb on top of the hot skillet. This will give you delicious melted onions and garlic when done. You could also skip this step and roast your lamb in a roasting pan.
  • You can skip the long marination and allow the lamb to marinate for as little as 30 minutes. 
  • I recommend using a probe thermometer to monitor the temperature of the lamb while it is in the oven. 
  • Lamb Cooking Temps are as follows:
    • Rare: 115-120F
    • Medium rare: 125F
    • Medium: 130F
    • Medium-well: 145F
    • Well-done: 150F

Nutrition

Calories: 294kcal | Carbohydrates: 1g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 114mg | Sodium: 693mg | Potassium: 536mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 3mg

by 10 Comments

Collard Green Soup

Smoked turkey, fire-roasted tomatoes, garlic, and collard greens all together in a warm and comforting bowl of delicious soup. Serve this collard green soup with a side of buttery cornbread.

Bowl of warm collard green soup

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Start off this soup season with a flavor-packed collard green soup. If you love this soup you'll also love my Hearty Instant Pot Vegetable Soup, Pressure Cooker Lentil Soup with Sausage, or Beet Soup Recipe.

Serve any of these delicious soups with Golden Sweet Potato Cornbread, Classic Southern Cornbread Recipe, or Easy Cornbread Muffins. Seriously, cornbread is the perfect accompaniment to soup.

fresh pot of collard green soup with ladle

Ingredients and Tools Needed

  • Olive Oil - for softening the aromatics.
  • Yellow onion, Garlic - can I make soup without these???
  • Smoked turkey wings - this helps bring flavor to this soup. You'll notice I used smoked meat in my traditional collard greens as well.
  • Cajun seasoning - for a little bit of a kick.
  • Low-sodium Chicken broth - keep it low sodium, or homemade with little salt, to control the salt content.
  • Dry black-eyed peas - you can also use canned if need be; add close to the end of cooking if using canned.
  • Fire-roasted tomatoes - I add this for added color and flavor. Regular diced tomatoes will work as well.
  • Bunch of Collard greens
  • Apple cider vinegar - helps balance the dish.
  • Salt and pepper to taste - always.
collard green soup ingredients

Tools needed for collard green soup:

  • Large pot with a lid, 5+ quarts
  • Sharp knife
  • Cutting board

How to make Collard Green Soup

Place oil in a large pot over medium heat and add chopped onions. Cook and stir until softened, about 4-5 minutes. Add chopped garlic and stir for an additional minute.

veggies sauteing in a dutch oven pot

Add smoked turkey, cajun seasoning, chicken broth, and black-eyed peas. Increase heat to medium-high heat and bring the mixture to a quick simmer. Allow to simmer for 2 minutes, then reduce heat to medium-low. Cover with a tightly fitting lid and allow to simmer on medium-low heat for about 1 hour, until the turkey wing meat becomes tender.

dutch oven pot with broth and smoked turkey

Remove the smoked turkey wing from the pot and shred the meat from the bone. Set aside the meat.

Add roasted tomatoes and collard greens to the pot. Allow it to simmer for an additional 20 minutes until the greens are tender.

collard greens placed into the dutch oven

Return the meat to the pot and add the apple cider vinegar. Salt and pepper to taste.

finished collard green soup still in the pot

How should I chop up my Collard Greens?

Isn't cutting up collard greens pretty straightforward? Sure! But just a couple of tips to ensure a perfect soup.

  • Wash and dry collard greens.
  • Fold the leaves over themselves, and cut the stems out.
  • With the stems cut out, you can roll the leaves into a bundle and cut them into thin strips.

You can also use bag collard greens, which are prewashed and cut. If using bagged greens, make sure to chop these a little finer as well.

collard greens chopped into thin strips

Easy substitutions for this soup

Smoked Turkey Legs: Smoked ham hocks are a perfect substitute. Using ham will obviously raise the fat content, but still just as delicious.

Collard Greens: If collard greens are not readily available to you, kale is the most similar and will be just as tasty.

Apple Cider Vinegar: Regular white vinegar is a good replacement for ACV.

Black-eyed Peas: Great northern beans are a good replacement for black-eyed peas in this recipe.

collard green soup in a bowl topped with cheese

What does adding vinegar do?

When cooking collard greens, or even if you have to supplement kale, adding vinegar to either of these greens will be beneficial. Adding vinegar will cut the bitterness and toughness of these particular greens.

Apple cider vinegar is the more popular option, but white vinegar can work in a pinch as well. Don't be afraid of your soup tasting like vinegar! The flavors we add to the soup will shine through.

Notes

  • Try and get smaller-sized smoked turkey wings to ensure they become tender in about an hour. Large pieces will take longer to cook. 
  • If subbing canned black-eyed peas for the dried ones, add the black-eyed peas during the last 10 minutes of cooking.

Looking for more soup recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

collard greens placed into the dutch oven
Print Recipe
4.72 from 7 votes

Collard Green Soup

Smoked turkey, fire-roasted tomatoes, garlic, and collard greens all together in a warm and comforting bowl of delicious soup. Serve with a side of buttery corn bread.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Southern
Keyword: collard green soup
Servings: 6 servings
Calories: 226kcal
Author: Tanya

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Yellow onion chopped
  • 4 cloves Garlic chopped
  • 1 pound Smoked turkey wings
  • 1 teaspoon Cajun seasoning
  • 6 cups Low-sodium Chicken broth
  • 1 cup Dry black-eyed peas rinsed
  • 15 ounce Fire-roasted tomatoes undrained
  • 1 large Bunch of Collard greens leaves only, thinly sliced (8 cups)
  • 1 tablespoon Apple cider vinegar
  • Salt and pepper to taste

Instructions

  • Place oil in a large pot over medium heat and add chopped onions. Cook and stir until softened, about 4-5 minutes. Add chopped garlic and stir for an additional minute.
  • Add smoked turkey, cajun seasoning, chicken broth, and black-eyed peas. Increase heat to medium-high heat and bring the mixture to a quick simmer. Allow to simmer for 2 minutes, then reduce heat to medium-low. Cover with a tightly fitting lid and allow to simmer on medium-low heat for about 1 hour, until the turkey wing meat becomes tender.
  • Remove the smoked turkey wing from the pot and shred the meat from the bone. Set aside the meat.
  • Add roasted tomatoes and collard greens to the pot. Allow it to simmer for an additional 20 minutes until the greens are tender. Return the meat to the pot and add the apple cider vinegar. Salt and pepper to taste.

Notes

  • Try and get smaller-sized smoked turkey wings to ensure they become tender in about an hour. Large pieces will take longer to cook. 
  • If subbing canned black-eyed peas for the dried ones, add the black-eyed peas during the last 10 minutes of cooking.

Nutrition

Serving: 1g | Calories: 226kcal

by 2 Comments

Slow Cooker Mac and Cheese

Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.

slow cooker mac and cheese served in a large bowl

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

We all love a set-it-and-forget-it dish. A slow cooker is a perfect vessel! No need to boil macaroni in a separate pot, just pop in all the ingredients, stir, cover, and let the magic happen. Not only that, slow cookers provide the ability to take your mac and cheese to your next family gathering.

We make this extra creamy by using evaporated milk and fresh block cheeses. No shredded bag cheese here!

My slow cooker mac and cheese is a perfect side dish for any holiday meal. If you love this one, you'll enjoy my Creamy Slow Cooker Mashed Potatoes too. Try both of these alongside your holiday Turkey or Ham.

a spoon full of mac and cheese taken from the slow cooker

Ingredients and Tools Needed

  • Cheese!!! - I use block cheese and shred it myself for the smoothest cheese melt. Block sharp cheddar cheese and Block Gruyère cheese are what I use.
  • Elbow noodles - uncooked.
  • Dairy - I use whole milk and evaporated milk. I wouldn't substitute this with milk with lesser fat as your sauce may break.
  • Unsalted butter
  • Seasonings - Seasoned salt and black pepper
slow cooker mac and cheese ingredients

Tools needed for slow cooker mac and cheese:

  • Slow cooker
  • Food processor or cheese grater

How to make Mac and Cheese in your Slow Cooker

Shred sharp cheddar cheese and Gruyère cheese. Set aside.

Shredded cheese in a food processor

Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper to insert a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.

all ingredients added to the slow cooker

Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.

Slow cooker with lid placed on top
cheese sauce and noodles in slow cooker

Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.

Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

thickened slow cooker mac and cheese

Leftover Mac and Cheese Storage

Store any leftovers in an airtight container in the refrigerator for 3-5 days.

Can I freeze leftover mac and cheese? You can freeze mac and cheese. I'd note that after thawing, it may not appear as creamy as it had originally. This is mostly because the pasta has absorbed a lot of that moisture.

To freeze, allow your mac and cheese to cool completely. Portion it into freezer bags, release any extra air, and freeze for up to 3 months.

Do I need to boil the noodles first?

Nope! I think the whole point of a slow cooker is to make our meals as easy as possible but still delicious. In this recipe, it does say to rinse and drain your noodles. This is to clean the noodles before adding them to the slow cooker.

white bowl full of mac and cheese

Why are my noodles mushy?

There could be a couple of reasons your noodles have turned mushy.

  1. Your crockpot's temperature is higher than it should be. Not every slow cooker can cook at the same temperature. The age of the slow cooker can affect that.
  2. The type and brand of noodles you chose. A thicker elbow noodle or even one with ridges will maintain its structure better than a cheaper, thinner elbow noodle.

The best practice is to keep an eye on your mac and cheese after that initial hour of cooking. Yours may be done sooner or later than the recipe calls for.

My cheese turned out gritty; what happened?

The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for the best results. 

Pre-shredded cheese will contain an anti-caking agent, that if used in creamy mac and cheese, will result in a gritty cheese mixture. Even some pre-packed block cheese may turn out the same result.

Find the best cheeses for homemade mac and cheese in either your produce or deli section of the store.

Notes

  • Slow cooking times may vary. Cook the noodles until they are al dente. 
  • The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for best results. 
  • The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

Looking for more slow cooker recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

slow cooker mac and cheese served in a large bowl
Print Recipe
4.86 from 7 votes

Slow Cooker Mac and Cheese

Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker mac and cheese
Servings: 8 Servings
Calories: 538kcal
Author: Tanya

Ingredients

  • 12 ounce Block sharp cheddar cheese
  • 4 ounces Block Gruyère cheese
  • 16 ounce Elbow noodles rinsed and drained
  • 2 ½ cups Whole milk
  • 12 ounce Evaporated milk
  • 4 tablespoons Unsalted butter
  • 1 teaspoon Seasoned salt
  • ½ teaspoon Black pepper

Instructions

  • Shred sharp cheddar cheese and Gruyère cheese. Set aside.
  • Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper in the insert of a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.
  • Cover and cook low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.
  • Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.
  • Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

Notes

  • Slow cooking times may vary. Cook the noodles until they are al dente. 
  • The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for best results. 
  • The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

Nutrition

Serving: 1g | Calories: 538kcal | Carbohydrates: 51g | Protein: 23g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 647mg | Potassium: 406mg | Fiber: 2g | Sugar: 10g | Vitamin A: 827IU | Vitamin C: 1mg | Calcium: 520mg | Iron: 1mg

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Brown Gravy Recipe (No Drippings)

My quick and easy recipe for brown gravy without drippings is ideal when you want to make a great tasting gravy, but don't have any meat drippings. I use a combination of both beef and chicken broth and then flavor my brown gravy recipe with Worcestershire sauce, onion and garlic powder.

A glass gravy jug filled with brown gravy

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This best brown gravy recipe is easy as it uses ingredients most of us will already have in our stores at home.

I start by making a brown gravy roux with unsalted butter and flour. Making the brown gravy with flour means that the flour will thicken the gravy as it cooks.

It's a great make ahead gravy recipe, you can make it up earlier in the day and reheat when you're ready to eat. However, as it only takes 15 minutes to cook, it is super simple to pull together at the last minute too.

Gravy really does finish a dish, so be sure to try my Grandma's Giblet Gravy, Drippings Gravy, Easy Recipe for Gravy without Drippings, Onion Gravy, and my Instant Pot Sausage Gravy.

Ingredients

Here's a list of what you will need to make this brown gravy recipe:

Brown gravy recipe ingredients
  • Roux - Unsalted butter and all-purpose flour provide the flavor and help thicken the gravy. If you have drippings from meat, you can use that in place of the butter.
  • Worcestershire sauce - since this recipe does not use drippings, this sauce gives the gravy an umami flavor.
  • Seasoning - Garlic powder, onion powder, ground thyme, salt, and black pepper
  • Liquids - For this gravy, I prefer the combo of beef broth and chicken broth. Feel free to use all beef or chicken instead.

How to make giblet gravy

Melt butter in a large skillet over medium heat. 

Sprinkle flour over the skillet and whisk. Continue to cook and whisk for 1-2 minutes, until the flour is toasty.  

Large skillet with melted butter
Large skillet with flour being whisked into melted butter

Whisk in Worcestershire sauce, garlic powder, onion powder, and ground thyme.

Then slowly whisk in beef broth and chicken broth until whisked in. 

Skillet with melted butter and flour whisked together with seasoning and spices added
Skillet with beef and chicken broth being added to gravy base

Allow the mixture to simmer for 10-12 minutes, stirring occasionally until the gravy has thickened. It should coat the back of a spoon.

Remove from heat and season with salt and pepper. Serve and enjoy.

Large skillet with beef and chicken broth being whisked into gravy base
Skillet with brown gravy seasoned with salt and black pepper

Expert Tips

These tips will help you make the best brown gravy you've ever tasted:

  • Take care not to burn the butter when making the gravy base, as this can result in bitter tasting gravy. If the butter and flour are browning too quickly, turn down the heat.
  • Using good quality beef and chicken broth will make a big difference to the flavor of the finished gravy. If you have homemade broth this is a great use for it.
  • I use unsalted butter and low sodium beef and chicken broths to make this gravy as this avoids the gravy becoming too salty as it thickens and reduces. Instead I prefer to season brown gravy to taste, with salt and pepper once the gravy has cooked.
  • Make gravy in a skillet with high sides. The skillet allows the roux to cook evenly and the gravy to reduce faster.

Variations

  • I use both chicken and beef broth for this recipe. Feel free to use all beef broth if you prefer.
  • Add some fresh herbs like parsley, sage, thyme, or a bay leaf while the gravy is simmering for an additional herb taste.
  • You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat. 
Brown gravy being poured over a bowl of mashed potatoes

What do you serve it with?

If you’re looking for recipes to serve this gravy with, I strongly suggest these Creamy Mashed Potatoes.

Brown gravy is quick and easy to cook so perfect to serve as part any roast dinner or to add to a quick dinner through the week. It's also great for your Thanksgiving or Christmas dinner and great with these recipes here:

How to store make ahead brown gravy

To refrigerate: This brown gravy can easily be made ahead of time and reheated. Once cooked, let the gravy cool completely before storing it in an airtight container in the fridge. It's best to used within 3-4 days, and reheat it to a boil before serving.

To freeze: Gravy freezes well, so it's a great option if you want to get ahead. Let cool completely then pour into an airtight container and place in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

A glass gravy jug filled with brown gravy and a white ceramic spoon

FAQs:

How to make gluten free brown gravy?

Remove the all purpose flour from the gravy and instead thicken the gravy with cornflour. Melt the butter and add the flavorings and beef and chicken broths. Then remove a ladle of gravy into a small bowl and add 2 tablespoons of cornstarch and whisk to smooth. Pour this mixture back into the gravy and whisk to combine. Simmer for 1-2 minutes until the gravy has thickened up.

Can I use water instead of broth in my gravy?

Yes you can, but you will need to add lots of extra seasoning and flavorings to ensure the gravy doesn't taste bland.

How can I avoid lumps in my gravy?

The best way to avoid lumpy gravy is to make a brown gravy roux of melted butter and flour. Allow the flour to cook into the fat, then whisking, slowly add the beef and chicken broth. Constant whisking will stop any lumps from forming.

How do I fix a gravy that is too thin?

If your gravy is too thin, continue simmering it until the gravy reduces.

How do I fix a gravy that is too thick?

If your gravy is too thick, whisk in a little more liquid, either broth or water, to loosen it a little. Then remember to check the gravy again for seasoning and adjust if necessary.

If you have tried making my Brown Gravy recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

A glass gravy jug filled with brown gravy and a white ceramic spoon
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4.50 from 2 votes

Brown Gray Recipe (No Drippings)

Easy recipe for brown gravy without drippings using both beef and chicken broth and flavored with Worcestershire sauce, onion and garlic powder.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Keyword: brown gravy, brown gravy no drippings, easy brown gravy, gravy without drippings, how to make gravy
Servings: 3 cups
Calories: 302kcal
Author: Tanya

Ingredients

  • 6 tablespoon unsalted butter
  • 6 tablespoon all purpose flour
  • 2 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground thyme
  • 2 cups low-sodium beef broth
  • 2 cups low-sodium chicken broth
  • salt and black pepper to taste

Instructions

  • Melt butter in a large skillet over medium heat.  Sprinkle flour over the skillet and whisk. Continue to cook and whisk for 1-2 minutes.
  • Whisk in Worcestershire sauce, garlic powder, onion powder, and ground thyme. Then slowly whisk in beef broth and chicken broth until whisked in.
  • Allow the mixture to simmer for 10-12 minutes, stirring occasionally until the gravy has thickened. It should coat the back of a spoon.
  • Remove from heat and season with salt and pepper. Serve and enjoy.

Notes

I use both chicken and beef broth for this recipe. Feel free to use all beef broth if you prefer.

Nutrition

Calories: 302kcal | Carbohydrates: 16g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1267mg | Potassium: 579mg | Fiber: 1g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

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Creamy Slow Cooker Mashed Potatoes

Easy, creamy, and delicious mashed potatoes in the slow cooker. Hints of garlic, butter, and sour cream bring these mashed potatoes to the next level.

mashed potatoes in slow cooker with spoon sticking out

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Work smarter, not harder, this holiday season. Preparing dishes in your slow cooker can be a lifesaver, especially when the oven and stovetop are all spoken for. And when it comes to mashed potatoes, they come out wonderful when made in the slow cooker.

These mashed potatoes are creamy. They're a dream. They're smooth and delicious as if they have been whipped to perfection. Cover them in gravy for the perfect side. Or eat them as is.

gravy being poured on slow cooker

Ingredients Needed for Creamy Mashed Potatoes

  • Russet Potatoes - Peeled or unpeeled, your choice...but for the creamiest potatoes, unpeel them.
  • Chicken broth
  • Seasoning - Garlic Powder, Onion Powder, Salt, and Black Pepper
  • Unsalted butter
  • Sour cream - for a little bit of tang.
slow cooker mashed potatoes ingredients

Kitchen Tools Needed To Make This Recipe

  • 6-quart Slow Cooker or Crock Pot
  • Potato Peeler
  • Fine Potato Masher or Hand beater

How to make Mashed Potatoes in a Slow Cooker

Add potatoes, chicken broth, garlic powder, and onion powder to a 6-quart slow cooker

cubed potatoes in a slow cooker

Top with unsalted butter on top.

cubed potatoes in a slow cooker with butter on top

Cover and cook on the high setting for 4 hours or on the low setting for 8 hours, until the potatoes are tender. 

cubed potatoes in a slow cooker

Open the lid. The potatoes should be tender at this stage and slightly brown. You'll notice a lot of water. Do not fret; mash the potatoes with a fine potato masher until mashed and creamy. You can also use an electric mixer to beat the potatoes until whipped and smooth. The potatoes will thicken while mashing.

creamy mashed potatoes in a slow cooker being mashed

Stir in sour cream, salt, and pepper.   

creamy mashed potatoes in a slow cooker with sour cream on top

 Serve and enjoy. 

creamy mashed potatoes in a slow cooker

Storing leftover Crock Pot Mashed Potatoes

Refrigerate leftover mashed potatoes in an airtight container in the refrigerator for 3-5 days.

Prepare your dish ahead of time

Time is precious during the few hours we have to prepare our holiday dishes, so if you are making these delicious creamy mashed potatoes in a slow cooker this year, planning this dish could save some time and headache.

Peel and cube your potatoes the day before. Keep them covered in a bowl of water in the fridge until you're ready to use them.

You can even par-boil cubed potatoes the day before and keep them in an airtight container in the fridge before returning them to the crock pot the next day. This might be a good option if you are short on time.

creamy mashed potatoes in a slow cooker

What do you serve them with?

Mashed potatoes are a great everyday side dish, but these are also impressive enough to serve at larger gatherings and throughout the holidays. Try them with:

Creamy slow cooker mashed potato FAQs

What are the best Potatoes for mashing?

The two most popular potatoes perfect for mashing are russet potatoes and Yukon gold potatoes. Both are starchy, which makes for a light and fluffy mashed potato. If you've chosen a waxy potato, chances are your mash will have some lumps in it. Some people prefer that, though.

How do you keep mashed potatoes from drying out in a crock pot?

Before placing your potatoes in the crock pot, greasing the bowl beforehand will help to prevent any burning or sticking that could dry out your potatoes. Leaving your mashed potatoes in a crock pot for a few hours may cause them to start browning on the edges. To prevent this, stir the potatoes often, and keep a few pats of butter on top to keep them moist. Leaving the lid on will greatly reduce dryness as well.

Why so much liquid?

This recipe calls for more liquid than most slow-cooker potato recipes. The extra liquid makes these potatoes extra creamy as the potatoes absorb the excess liquid. I do the same with my pressure-cooker mashed potatoes.

To halve the recipe

To halve this recipe to 8 servings rather than 16, cut the ingredients in half and cook in a 4-quart slow cooker on high for 4 hours or low for 7-8 hours.

Notes:

  • Feel free to leave the skin on the potatoes if you prefer. 
  • The potatoes will have a lot of liquid in the slow cooker when you take the lid off; this is expected. Immediately mash the potatoes. The potatoes will soak up the excess liquid. 
  • Keep the mashed potatoes in a warm setting until ready to serve. 

Looking for more Side Dish recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

mashed potatoes in a bowl topped with salt and pepper
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4.50 from 2 votes

Creamy Slow Cooker Mashed Potatoes

Easy, creamy, and delicious mashed potatoes in the slow cooker. Hints of garlic, butter, and sour cream really bring these mashed potatoes to the next level.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker mashed potatoes
Servings: 16 servings
Calories: 180kcal
Author: Tanya

Ingredients

  • 5 pounds Russet Potatoes Peeled and chopped into 1-inch chunks
  • 3 cups Chicken broth
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • 8 tablespoons Unsalted butter
  • ½ cup Sour cream
  • Salt & Pepper to taste

Instructions

  • Add potatoes, chicken broth, garlic powder, onion powder, and unsalted butter to a 6-quart slow cooker
  • Cover and cook on the high setting for 4 hours or on the low setting for 8 hours, until the potatoes are tender. 
  • Open the lid and mash the potatoes with a fine potato masher, until mashed and creamy. You can also use an electric mixer to beat the potatoes until whipped and smooth. The potatoes will thicken while mashing.
  • Stir in sour cream, salt, and pepper.   
  •  Serve and enjoy. 

Notes

  • Feel free to leave the skin on the potatoes if you prefer. 
  • The potatoes will have a lot of liquid in the slow cooker when you take the lid off, this is expected. Immediately mash the potatoes. The potatoes will soak up the excess liquid. 
  • Keep the mashed potatoes on the warm setting until ready to serve. 

Nutrition

Serving: 1g | Calories: 180kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 175mg | Potassium: 611mg | Fiber: 2g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg

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Thanksgiving Chicken

If turkey isn't your thing, you have to try this whole roasted chicken this Thanksgiving. Simple and easy to prep, it's perfectly seasoned, juicy and flavorful. Oven roast or air fry for a show stopping centerpiece during the holidays.

A Thanksgiving chicken served next to fresh herbs.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If turkey isn't your thing, or maybe this year you a hosting a smaller Thanksgiving, then a whole roasted chicken is a great alternative. Easy to prep, this seasoned chicken is hands down delicious!

Whether you use the traditional oven roasting method, or opt to air fry it, this chicken comes out perfectly every single time. Serve it up with your favorite Thanksgiving sides for one delicious meal that everyone will love!

You'll want to start getting ready to make this chicken the day before. I use a dry brine and let it chill in the fridge for at least 8 hours. If you can let it chill for 24 hours, even better. A dry brine will leave you with a nice and juicy bird with crispy skin.

Love chicken try these great tasting recipes, my Jamaican Jerk Chicken (Air Fryer, Oven, or Grill), Jamaican Curry Chicken. Air Fried Spatchcock Chicken or my Brown Stew Chicken.

Be sure to check out my Smothered Turkey Wings and Air Fryer Turkey Breast too!

Ingredients

Here is what you will need for this recipe:

A whole raw chicken and spice mix.

How to make Thanksgiving whole roasted chicken

Rubbing the dry mix under the skin of the chicken.
The rub all over the whole chicken.
  • Gather your ingredients.
  • In a small bowl, combine kosher salt, poultry seasoning, garlic powder, and onion powder. Set aside.
  • Remove the chicken from the packaging and any giblets. Dry the chicken with paper towels.
  • Season the outside of the chicken and under the skin with the dry rub mixture. Season inside the cavity as well.
  • Place in a baking dish or roasting pan and place in the fridge, uncovered, for 8-24 hours.
Stuffing the chicken.
Stiffing in the cavity of the chicken.
The chicken trussed.
  • Preheat the oven to 350 degrees Fahrenheit and remove the chicken from the fridge. If using stuffing, stuff your chicken at this time. If not, place lemon slices and herbs in the cavity. Truss the chicken at this time.
The Thanksgiving chicken after being roasted.
  • Once your oven is preheated, bake the chicken in the oven for about 1 hour and 20 minutes or 20 minutes per pound, until a thermometer inserted in the thickest part of the thigh reads at least 165 degrees Fahrenheit. Add an additional 10-15 minutes if the chicken is stuffed.
  • Remove the chicken from the oven and allow it to rest for 15-20 minutes before carving.

How to cook Thanksgiving Chicken in Air Fryer?

  • Follow the first 4 steps of the recipe, placing the chicken in the seasoning blend for 8-24 hours.
  • When ready to cook remove the chicken from the fridge and allow to sit at room temperature for 15 minutes.
  • If using stuffing, stuff your chicken at this time. If not, place lemon slices and herbs in the cavity. Truss the chicken at this time.
  • Preheat the air fryer to 360 degrees Fahrenheit. Place seasoned chicken in the air fryer, breast side down. Cook on 360 degrees Fahrenheit for 30 minutes. Open the air fryer basket and flip the chicken. Then cook on 360 degrees Fahrenheit for 20 more minutes. Add an additional 5-10 minutes if the chicken is stuffed.
  • Again, your chicken is done when a quick read thermometer in the thickest part of chicken registers at 165 degrees Fahrenheit.
  • Allow chicken to rest for 15-20 minutes before carving

What do you serve with Roast Chicken?

This Thanksgiving chicken recipe is perfect to enjoy with all of your favorite sides. I always like to serve a potato side, like my Garlic Mashed Potatoes, one or two veggie sides like my Air Fryer Carrots or Buttery Instant Pot Green Beans and Potatoes, and always some of my homemade Gravy made without Drippings or a Gravy made with drippings.

Expert Tips

  • For the best results, allow the chicken to sit with the rub for at least 8 hours or overnight. The longer the marinate the more intense the flavor.
  • Allow the chicken to come up to room temperature before placing in the hot oven.
  • Allow the chicken to rest under foil for 15 to 20 minutes before carving to allow the juices to redistribute.
  • If stuffing the chicken, the stuffing on the inside should register a temperature of 165 degrees Fahrenheit when done.
The breast sliced off of the whole roasted chicken.

Variations

  • Play with the flavor of the seasoning blend, eg use Italian seasoning along with the poultry seasoning.
  • Add some extra fresh herbs to the cavity of the chicken, like rosemary, thyme, sage or parsley.
  • Crush some fresh garlic cloves and place them into the cavity too.
  • Swap the lemon for orange instead.

How to store Thanksgiving Chicken

Make ahead: This whole roasted chicken is best prepped the day before you plan to cook and serve it. The rub on the chicken helps to season the meat and the longer you leave it, the more the salt will be drawn into the chicken for a more flavorful bite. It also helps to remove moisture from the skin so that it is extra crispy.

To refrigerate: The best part of Thanksgiving is of course the leftovers! Remove the meat from the bones and place it in an airtight container, it will keep well in the fridge for up to 4 days. The leftovers can be enjoyed cold in sandwiches and salads, or reheated in the oven. This creamy rotisserie chicken salad is one of my favorites to make with the leftovers.

To freeze: Once cooked and cooled, place the chicken into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to serve.

FAQs:

How many people does a whole chicken serve?

This recipe is for a 4 to 5lb whole chicken and it will easily serve four people. Allow for a pound per person. The larger the chicken, the longer cooking time it will require. A good rule of thumb is to allow 20 minutes of cooking time per pound at 350F. Check that your chicken is fully cooked through by using an instant read thermometer which should register at 165F when inserted into the thigh.

How do I know when the chicken is cooked?

The best way to check that meat is cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, it should read at least 165 degrees Fahrenheit when properly cooked.

Do I need to cook the chicken longer if it is stuffed>

Yes, add an additional 10-15 minutes if the chicken is stuffed.

If you have tried this Thanksgiving chicken recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

A Thanksgiving chicken served next to fresh herbs.
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Thanksgiving Chicken

If turkey isn't your thing, you have to try this whole roasted chicken this Thanksgiving. Simple and easy to prep, it's perfectly seasoned, juicy and flavorful. Oven roast or air fry for a show stopping centerpiece during the holidays.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: best roasted chicken recipe, whole chicken for Thanksgiving, whole roasted chicken recipe
Servings: 4 servings
Calories: 480kcal
Author: Tanya

Ingredients

  • 2 ¼ teaspoons kosher salt
  • 1 teaspoons poultry seasoning
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4-5 lb whole chicken
  • 1 lemon sliced, fresh herbs, or stuffing (optional)

Instructions

Oven Instructions:

  • In a small bowl, combine kosher salt, poultry seasoning, garlic powder, and onion powder. Set aside.
  • Remove the chicken from the packaging and any giblets. Dry the chicken with paper towels.
  • Season the outside of the chicken and under the skin with the dry rub mixture. Season inside the cavity as well.
  • Place in a baking dish or roasting pan and place in the fridge, uncovered, for 8-24 hours.
  • Preheat the oven to 350 degrees Fahrenheit and remove the chicken from the fridge. If using stuffing, stuff your chicken at this time. If not, place lemon slices and herbs in the cavity. Truss the chicken at this time.
  • Once your oven is preheated, bake the chicken in the oven for about 1 hour and 20 minutes or 20 minutes per pound, until a thermometer inserted in the thickest part of the thigh reads at least 165 degrees Fahrenheit. Add an additional 10-15 minutes if the chicken is stuffed.
  • Remove the chicken from the oven and allow it to rest for 15-20 minutes before carving.

Air Fryer Instructions:

  • Follow steps 1-4
  • Remove chicken from the fridge and allow it to sit at room temperature for 15 minutes. If using stuffing, stuff your chicken at this time. If not, place lemon slices and herbs in the cavity. Truss the chicken at this time.
  • Preheat the air fryer to 360 degrees Fahrenheit.
  • Place seasoned chicken in the air fryer, breast side down. Cook on 360 degrees Fahrenheit for 30 minutes. Open the air fryer basket and flip the chicken. Then cook on 360 degrees Fahrenheit for 20 more minutes. Add an additional 5-10 minutes if the chicken is stuffed.
  • Your chicken is done when a quick read thermometer in the thickest part of chicken registers at 165 degrees Fahrenheit.
  • Allow chicken to rest for 15-20 minutes before carving.

Notes

  • For the best results, allow the chicken to sit with the rub for at least 8 hours or overnight.
  • Allow the chicken to come up to room temperature before placing in the hot oven.
  • See below for the air fryer cooking instructions.
  • Allow the chicken to rest under foil for 15 to 20 minutes before carving to allow the juices to redistribute.
  • If stuffing the chicken, the stuffing on the inside should register a temperature of 165 degrees Fahrenheit when done.

Nutrition

Calories: 480kcal | Carbohydrates: 3g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1462mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 2mg

This post was originally published on September 22, 2021. It has been updated with additional helpful information.

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Creamy Baked Macaroni and Cheese

This Creamy Baked Macaroni and Cheese recipe is the perfect combination of flavor and creaminess. This is the recipe to use when making that big casserole of macaroni and cheese for the Holidays. 

creamy baked macaroni and cheese in pan next to white plate

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If you were wondering what side you should make and bring to Thanksgiving this year look no further. It's this creamy baked macaroni and cheese recipe. As a matter of fact, don't even wait that long to make this homemade creamy baked macaroni and cheese.

Make it now, and thank me later. If you do decide to make it, perhaps for dinner, why not try it along with these Easy Baked Chicken Wings and wash it down with this Peach Sweet Tea & Rum for that Southern feel.

This recipe comes courtesy of Elgin. Thanks, Elgin! Here's a little back story...Two years ago, a friend of mine, Sally, had a beach getaway for her hubby, Lou, where we were all invited to stay at this lovely beach house on the outer banks.

Sally invited her friends who included hubby and me, and Lou invited his friends, which included Elgin and his wife, among other friends. The things that happened that weekend is for another post...or maybe I'll never tell because what happens at the beach house, stays at the beach house.

Ok, back to this mac and cheese. So apparently, one night, Elgin makes this baked creamy macaroni and cheese, and everyone in the house gets some...except for me. Why not may you ask? Well, they claim I was drunk...or asleep. I don't believe it, I think the greedies in the house didn't want to share. hmmmpph. So I got none of this macaroni and cheese, but I heard enough about it the entire weekend to imagine how delicious it was.

creamy baked macaroni and cheese in steel bowl

Fast forward to a year later, and my friend put together another event for her hubby. This time, everyone pretty much demands that Elgin makes this baked macaroni and cheese. This time, I for sure was going to get me a plate. Get me a plate I did and I had about 4 servings that night of this macaroni and cheese.

macaroni and cheese on fork

This macaroni and cheese was so creamy and delicious, it reminded me of stovetop....but it was baked! Yall, I have had so much dry and bad-baked macaroni in my life that I usually run when I see it.

But this macaroni was so creamy and cheesy and gooey that it was love...all love! It as so good that I begged and pleaded with Elgin for the recipe. Just kidding! I asked once and he was like "sure, let me write it down," and his wife even got the pen and paper. Seriously, if it were me, I don't know if I'd share. hmm...thinking of hitting the delete button on this post...just kidding.

I hope you all enjoy this oooey goooey creamy baked macaroni and cheese recipe. I will go ahead and go on record and say that this is the BEST baked macaroni and cheese recipe I have ever had. No more of that dry baked macaroni and cheese...Come on over to the creamy side.

Notes on Creamy Baked Macaroni and Cheese

  • The original recipe for this macaroni and cheese recipe comes from Patti Labelle. She is a beast in the kitchen so no surprise that it's so good. Elgin did make modifications by doubling the cheese and substituting whipping cream for half&half.
  • I modified the recipe as well by creating a crunchy topping, increasing the heat by 25 degrees. I also subbed colbyjack/monterey cheese for just monterey.  Feel free to leave the panko topping off if you choose but I feel it's a must in a baked macaroni and cheese recipe.
  • This recipe has 5 types of cheese. Yes, 5 different kinds of cheese. The amount of cheese will scare you at first but believe me, it's necessary and makes this dish delicious.
  • Is this recipe healthy? Probably not...but who cares because...CHEEEEEEEESE.
  • I'd recommend keeping the cheeses the same as stated...even the Velveeta. The beauty of this is that all the cheese melts and tastes perfect. There is a science to melting cheese.

Looking for more Recipes for the Holidays??? Try these out:

Looking for more pasta recipes?

You can also use this leftover macaroni and cheese to make these Air Fried Macaroni and Cheese Balls recipe. 

Click Here to Pin Creamy Baked Macaroni and Cheese for Later

How to store Creamy Baked Mac and Cheese

Make ahead: This whole recipe can be made 1-2 days ahead of time. You can either cook and combine the macaroni and sauce, spreading it into a casserole dish. Then cover it and store in the refrigerator until you are ready to serve. When ready to bake, remove from the refrigerator 30 minutes prior to baking (you can preheat your oven at this time), sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

Alternatively, you can bake the creamy mac and cheese, then allow it to cool completely before covering it and storing it in the refrigerator for 1-2 days. When ready to enjoy, place back into a warm oven to heat through for 30 minutes.

To refrigerate: Leftover mac and cheese can be stored, and covered in the refrigerator for up to 3 days. When ready to heat up, place the dish back into a warm oven, or into the microwave to warm through.

To freeze: Creamy baked mac and cheese freezes well, and again there are two points where you can do this. You can cook and combine the macaroni and sauce, spreading it into a casserole dish and allowing it to cool completely. Then cover the dish and store it in the freezer for up to 3 months. When ready to enjoy, defrost overnight in the refrigerator, sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

Or, you can finish the recipe and allow the baked mac and cheese to cool completely before covering and storing it in the freezer for up to 3 months. Again defrost overnight in the refrigerator before placing it into a warm oven to heat through until piping hot.

FAQs:

What type of cheese is good for baked mac and cheese?

As you can see from the recipe card, I use a combination of mild cheddar, Monterey jack, muenster and Velveeta cheese in my creamy mac and cheese. However, you could also use sharp cheddar, Parmesan, mozzarella, fontina, or Gruyere cheese too.

Why do you put eggs in baked macaroni and cheese?

I add eggs to give the cheese sauce a richer, creamier and smoother texture, which makes all the difference to the finished dish.

Do you cover mac and cheese while baking?

No you don't need to cover this baked macaroni dish while baking in the oven. You want to leave the top uncovered so that the cheesy bread-crumbed topping becomes crisp and golden.

If you have tried my Creamy Baked Macaroni & Cheese recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

mac and cheese on fork
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4.80 from 30 votes

Creamy Baked Macaroni and Cheese

This Creamy Baked Macaroni and Cheese recipe is the only baked macaroni cheese recipe you will need. It's the combination of different cheeses that makes this a crowd favorite. 
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: creamy baked macaroni and cheese
Servings: 8
Calories: 1117kcal
Author: Tanya

Ingredients

  • 8 Tablespoons unsalted butter divided
  • 1 lb elbow macaroni
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 8 oz mild cheddar cheese
  • 8 oz sharp cheddar cheese
  • 8 oz monterey jack cheese
  • 8 oz Muenster cheese
  • 8 oz velveeta cheese
  • 2 eggs
  • 2 cups heavy whipping cream
  • 1 teaspoon creole seasoning
  • ¼ teaspoon salt

Topping

  • 1 cup panko breadcrumbs
  • 3 Tablespoons unsalted butter melted

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Coat a 3 quart casserole dish with 1 Tablespoon of butter and set aside.
  • Prepare macaroni following the instructions on the box. (Add 1 tablespoon oil and 1 teaspoon salt to about 8 cups water and bring to a boil. Cook to al dente). Drain and Set aside the noodles in a large bowl. Add the remaining butter to the hot noodles in the bowl.
  • Meanwhile, shred mild cheddar, sharp cheddar, Monterey jack, and Muenster cheese. Mix shredded cheese in a bowl and remove 1 cup of cheese and set aside for the topping. Cut Velveeta cheese into small pieces and mix with the other cheese.
  • In a separate bowl, whisk together eggs and heavy whipping cream. Add to macaroni and stir. Add cheese, creole seasoning, and salt and stir to combine.
  • Pour the mixture into the buttered casserole dish and spread it out.
  • Prepare the topping by adding melted butter, panko breadcrumbs, and the 1 cup of shredded cheese in a bowl. Sprinkle the toppng over the top of the macaroni.
  • Bake in the preheated oven for 35-40 minutes, until bubbly. Remove from oven and allow to cool for about 10 minutes. Serve and enjoy 🙂

Notes

This whole recipe can be made 1-2 days ahead of time. You can either cook and combine the macaroni and sauce, spreading it into a casserole dish. Then cover it and store in the refrigerator until you are ready to serve. When ready to bake, remove from the refrigerator 30 minutes prior to baking (you can preheat your oven at this time), sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

Suggested Tools for Creamy Baked Macaroni and Cheese

3 Qt Glass Baking Dish

Nutrition

Calories: 1117kcal | Carbohydrates: 55g | Protein: 44g | Fat: 81g | Saturated Fat: 48g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 1624mg | Potassium: 425mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2871IU | Vitamin C: 1mg | Calcium: 1055mg | Iron: 2mg

This post was originally published on October 16, 2018. It has been updated with helpful information.

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Chocolate Chess Pie

One of my favorite easy pie recipes is my Best Chocolate Chess Pie. I've taken an old fashioned chess pie recipe, like my own Southern Chess Pie recipe and added some cocoa powder to give it a chocolaty twist. This is a pie your friends and family are sure to enjoy.

A slice of chocolate chess pie on a plate with a serving fork and the larger pie set alongside

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This dark chocolate chess pie has a flaky pie crust and a deliciously fudgy filling underneath that is almost fudge like in texture.

I like to make my own homemade pie crust, but if you're pushed for time a store bought pie crust will work just fine too. The chocolate pie filling takes minutes to whip together and uses basic ingredients that most of you will have in your stores at home.

Pies are a favorite sweet treat for my family over the colder months of the year and are great to serve up for Thanksgiving or Christmas, or indeed any other gathering of family and friends.

Some of my favorites include my Homemade Pumpkin Pie, Southern Sweet Potato Pie, Purple Sweet Potato Pie, Southern Pinto Bean Pie and my Carrot Pie.

Ingredients

Here is what you will need for my delicious rich and fudgy chocolate chess pie recipe:

Chocolate chess pie recipe ingredients
  • Pie crust (store-bought or homemade)
  • Granulated sugar
  • Large eggs
  • Unsalted butter
  • Cocoa powder
  • Evaporated milk
  • Vanilla extract
  • Salt 

How to make a Chocolate Chess Pie

Eggs and granulated sugar being beaten together in a large white bowl with an electric mixer
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
  • In a large bowl, add the granulated sugar and eggs.
  • Beat the eggs and sugar together with an electric mixer until thoroughly combined, about 2-3 minutes.
A large white bowl with the ingredients for chocolate chess pie filling being beaten together with an electric mixer
  • Add the unsalted butter, cocoa powder, evaporated milk, vanilla extract, and salt and beat until combined.
A pastry case filled with chocolate chess pie filling ready for the oven
  • Pour the mixture into the prepared pie crust.
  • Bake in the preheated oven until the pie is set, about 40-45 minutes.
A baked chocolate chess pie
  • Remove the pie from the oven and set aside on a wire rack to cool for about 1 hour to allow the pie to firm up, before slicing and serving.

Expert Tips

These tips will help you make the best chocolate chess pie you've ever tasted. 

  • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined and free of any lumps.
  • Place the pie dish onto a baking sheet prior to baking to avoid spillage.
  • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
  • The pie crust used in this recipe should be partially baked, so use a store bought pie crust or make your own and part bake it.
  • Once baked, set the pie aside for one hour and allow the pie to set firm before slicing.
A slice of chocolate chess pie served on a plate

Variations 

  • Swap the cocoa powder and make a lemon chess pie by adding the the zest and juice of 2 whole lemons to the custard filling. Or how about using limes or oranges?
  • Chocolate works great with other spices so why not add a pinch of ground spices like ginger, nutmeg and cinnamon.
  • Make a chocolate and coffee filling by adding a tablespoon of espresso powder to the filling.

How to serve my Chocolate Chess Pie

There is so much flavor in this pie that I like to keep things simple. Serve a slice of pie with a sprinkling of powdered sugar. Then add some whipped cream, or your favorite vanilla ice-cream, if desired.

A slice of chocolate chess pie on a plate and a fork with a piece of pie on it

How to store leftover Chess Pie

To refrigerate: Once baked, this pie will keep for 24 hours at room temperature, or store in an airtight container in the fridge for up to 3 days.

To freeze: Once cooked and cooled, wrap the pie in plastic wrap, then foil, and store in the freezer for up to 3 months. Defrost overnight in the fridge, or at room temperature for a couple of hours, when you are ready to enjoy.

FAQs:

How do you serve Chocolate Chess Pie?

This pie can be served at room temperature or served from the refrigerator slightly chilled.

How do you know when chocolate chess pie is done?

When the chocolate chess pie filling has set and is no longer liquid, the pie is cooked. You can check by giving the pie a quick jiggle, or by inserting a toothpick into the filling, if cooked it will come out clean.

Do I need to rest the pie before serving?

Yes, once baked, set the pie aside on a wire rack for 1 hour. This will allow the pie to cool down and the center to firm up ready for slicing.

If you have tried this Chocolate Chess Pie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

A slice of chocolate chess pie on a plate with a serving fork and the larger pie set alongside
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4.50 from 2 votes

Chocolate Chess Pie

My Chocolate Chess Pie is a chocolaty twist on an old fashioned chess pie recipe where cocoa powder has been added to the custard pie filling.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: best chocolate chess pie, chocolate chess pie, dark chocolate chess pie, easy chocolate chess pie, easy chocolate pie recipe, easy pie recipe
Servings: 8
Calories: 1254kcal
Author: Tanya

Ingredients

  • 9 inch pie crust
  • 1 ⅓ cups granulated sugar
  • 2 large eggs
  • 4 tablespoon unsalted butter melted
  • ¼ cup unsweetened cocoa powder
  • 5 oz can evaporated milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
  • In a large bowl, add the granulated sugar and eggs. Beat the eggs and sugar together with an electric mixer until thoroughly combined, about 2-3 minutes.
  • Add the unsalted butter, cocoa powder, evaporated milk, vanilla extract, and salt and beat until combined. Pour the mixture into the prepared pie crust.
  • Bake in the preheated oven until the pie is set, about 40-45 minutes.
  • Remove the pie from the oven and set aside on a wire rack to cool for about 1 hour to allow the pie to firm up, before slicing and serving.

Notes

  • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined and free of any lumps.
  • Place the pie dish onto a baking sheet prior to baking to avoid spillage.
  • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
  • The pie crust used in this recipe should be partially baked, so use a store bought pie crust or make your own and part bake it.
  • Once baked, set the pie aside for one hour and allow the pie to set firm before slicing.

Nutrition

Calories: 1254kcal | Carbohydrates: 146g | Protein: 17g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 1029mg | Potassium: 331mg | Fiber: 7g | Sugar: 35g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 6mg

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Air Fryer Turkey Meatballs

Have these juicy Air Fryer Turkey Meatballs prepared and on the table in just 15 minutes. Dip into a tangy marinara sauce or place atop a heap of spaghetti.

cooked turkey meatballs in the basket

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Crisp on the outside, and full of flavor and juices on the inside. Preparing meatballs in the air fryer has been such a time saver, and they turn out perfect every time! Check out these Quick and Easy Air Fryer Meatballs Recipe for another meatball recipe that's just as delicious.

If meatballs is what you're craving, but don't have an air fryer that's no problem. My Lamb Meatballs with Herb Yogurt Sauce and Sweet & Spicy Party Meatballs are top-notch! Serve these as delicious appetizers during any occasion.

a turkey meatball with a bite taken out of it on a fork

Ingredients for Air Fryer Turkey Meatballs

Here are the tasty ingredients you'll need for this recipe:

air fryer turkey meatball ingredients
  • Onion , Garlic, Parsley - these provide so much flavor to these meatballs. They also help keep then juicy.
  • Ground turkey - the star ingredient.
  • Egg and Italian seasoned breadcrumbs - the binders.
  • Parmesan cheese - Grated cheese will incorporate better than shredded parmesan cheese.
  • Worcestershire sauce, Kosher salt, and Ground black pepper - for added flavor.

Tools needed for Perfect Air Fryer Meatballs

How to make and prepare Air Fryer Turkey Meatballs

Combine onion, garlic cloves, and parsley in a mini food processor. Process until finely chopped. Set aside. You can also grate your onion if you don't have a mini food processor.

A food processer blending ingredients

In a large bowl, place ground turkey, onion mixture, egg, Italian bread breadcrumbs, parmesan cheese, Worcestershire sauce, salt, and black pepper. Use hands to mix until combined.

meatball turkey mixture mixed up in a bowl

Grab 2 Tablespoons of meat mixture and roll it into a ball. Repeat with the meat mixture until all meatballs are rolled.

turkey meatballs sat in an air fryer basket before cooking

Preheat the air fryer to 400 degrees Fahrenheit. Place meatballs in the air fryer basket in a single layer, making sure the meatballs don’t overlap. Cook at 400 degrees Fahrenheit for 10-12 minutes or until the internal temperature reaches a temperature of 165 degrees Fahrenheit.

A bowl full of turkey meatballs along side a dip

How to store turkey meatballs

Store your leftover air-fried turkey meatballs in an airtight container in the fridge for up to 5 days.

Reheating: You can reheat air-fried turkey meatballs in the air fryer set at 250 F for 5 minutes until warmed through.

Knowing when your turkey meatballs are fully cooked

Your meatballs may look golden and delicious on the outside, but it's important to make sure they're fully cooked on the inside. The best practice is to use a meat thermometer to check the internal temperature. The temperature for fully cooked turkey is 165 degrees Fahrenheit.

close up or turkey meatballs garnished in the air fryer basket

Tips for the perfect turkey meatballs

  • Use a meat with a 85 % fat and 15 % lean fat content, this will ensure that your meatballs have that good turkey flavor and stay juicy. The fat will help to keep the meatballs moist and flavorful. You can use a 93/7 fat to lean ratio turkey meat, but the meatballs may be a little dry. Add a little more Worcestershire sauce and minced onion to accommodate for the lack of fat.
  • Use a food processor to process the onions, garlic, and parsley. You can also use a grater for the onion. The purpose is to get that onion very small. Not only do you not want big chunks of onion in your meatball, but the smaller the onion is, the more juicy your meatball will be.
  • Use binders - Eggs and breadcrumbs are common binders that help to hold the meatballs together. You can also use crackers, oatmeal, or even cooked rice.
  • Don't overmix the meatball mixture when combining the ingredients- overmixing will result in dense meatballs. Just mix until the ingredients are combined.
  • Shape them well - Once you have your mixture ready, it's time to start shaping the meatballs. Be sure to form them into tight balls so that they hold together well. If they are too loose, they will fall apart during cooking.
  • Cook them properly - Cooking the meatballs properly is key to getting a great result. Be sure to cook them all the way through so that they are safe to eat. Make sure your meatballs reach an internal temperature of 165 degrees Fahrenheit.
  • Serve them with a delicious sauce - The final tip is to serve the meatballs with a delicious sauce. This will help to keep them moist and add even more flavor. A good tomato sauce or gravy is always a great option.

Can I use other meats? Of course, you can. Give these Quick and Easy Air Fryer Meatballs Recipe a try. Or simply, replace the ground turkey with ground beef, pork, chicken, or lamb.

Looking for more air fryer related recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

close up or turkey meatballs garnished in the air fryer basket
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4.75 from 4 votes

Air Fryer Turkey Meatballs

Have these juicy turkey meatballs prepared and on the table in just 15 minutes. Dip into a tangy marinara sauce or place atop a heap of spaghetti.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Air Fryer Turkey Meatballs
Servings: 8 servings
Calories: 109kcal
Author: Tanya

Ingredients

  • 1 medium Onion peeled and chopped
  • 4 cloves Garlic peeled
  • ¼ cup Parsley rough chopped
  • 1 pound Ground turkey
  • 1 large Egg lightly beaten
  • ¼ cup Italian seasoned breadcrumbs
  • ¼ cup Parmesan cheese grated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground black pepper

Instructions

  • Combine onion, garlic cloves, and parsley in a mini food processor. Process until finely chopped. Set aside.
  • In a large bowl, place ground turkey, onion mixture, egg, Italian bread breadcrumbs, parmesan cheese, Worcestershire sauce, salt, and black pepper. Use hands to mix until combined.
  • Grab 2 tablespoon of meat mixture and roll it into a ball. Repeat with the meat mixture until all meatballs are rolled.
  • Preheat the air fryer to 400 degrees Fahrenheit. Place meatballs in the air fryer basket in a single layer, making sure the meatballs don’t overlap. Cook at 400 degrees Fahrenheit for 10-12 minutes or until the internal temperature reaches a temperature of 165 degrees Fahrenheit.

Notes

  • Use a meat with a 85 % fat and 15 % lean fat content, this will ensure that your meatballs have that good turkey flavor and stay juicy. The fat will help to keep the meatballs moist and flavorful. You can use a 93/7 fat to lean ratio turkey meat, but the meatballs may be a little dry. Add a little more Worcestershire sauce and minced onion to accommodate for the lack of fat.
  • Use a food processor to process the onions, garlic, and parsley. You can also use a grater for the onion. The purpose is to get that onion very small. Not only do you not want big chunks of onion in your meatball, but the smaller the onion is, the more juicy your meatball will be.

Nutrition

Serving: 2g | Calories: 109kcal | Carbohydrates: 5g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 458mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg