WORLD'S SIMPLEST THANKSGIVING TURKEY
The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 1 turkey
Number Of Ingredients 0
Steps:
- Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.
THANKSGIVING TURKEY FOR TWO
One of the hardest meals to plan is a holiday meal for two. You want all the smells and feelings of the season, but you don't want leftovers until June! This recipe is the tasty answer. -Joyce Kramer, Donalsonville, Georgia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place turkey in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the wine, butter, salt, tarragon and paprika. Spoon over turkey. Arrange mushrooms around tenderloins., Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°, basting occasionally with pan drippings. Let stand 5 minutes before slicing. Serve with remaining pan drippings.
Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
TWO-HOUR TURKEY AND GRAVY
Provided by Nathalie Dupree
Categories Milk/Cream Onion turkey Roast Thanksgiving Rosemary Fall
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Put the onion, garlic, and rosemary, if using, into the empty turkey cavity. Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil. Place in the oven, uncovered, and roast, unattended, for 1 hour. Carefully remove the turkey from the oven (close the door of the oven), watching out for steam. Brush the turkey with butter or its juices. Return to the oven quickly and reduce the heat to 400°F.Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if the breast is too brown. Cook another 30 minutes, adding stock if the pan juices evaporate.
- The turkey is done when a meat thermometer inserted in its thigh registers 170°F and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Discard the onions and garlic from inside the turkey. The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
- If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).
- While the turkey is resting, place the pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of the fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.
SAFEWAY'S TWO HOUR TURKEY
Our local Safeway is called Genuardi's and they've been advertising this recipe all over the place. I think it's worth giving a try. This can be done with a Turkey as large as 24lbs.
Provided by CHRISSYG
Categories Whole Turkey
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
- Rinse turkey inside and out with warm water. Pat dry with paper towels.
- Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
- Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
- Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
- Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
- Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:.
- 10-13 lb. 50min to 1 1/4 hrs.
- 13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
- 16-19 lb., 1 1/4 hrs to 2 hrs.
- 19-22 lb., 1 1/2 hrs to 2 hrs.
- 22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
- Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
- Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
- Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
- Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.
- Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
- Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
- Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.
2-HOUR TURKEY
The flavor is all that you would expect from a well-cooked Thanksgiving turkey, but the technique is so wonderfully different! The trick is roasting it on high heat and having the turkey wide open. A great time-saver on a holiday when the stove gets a workout. If you find the oven smoking, definitely follow the tip of keeping an...
Provided by Torrey Moseley
Categories Turkey
Time 2h10m
Number Of Ingredients 4
Steps:
- 1. PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what you'll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. NOTE: Even WITH a pristine oven, I still smoked out my house last Thanksgiving... so a tip to cut down on the smoke issue is to add about an inch of water (or broth) to the roaster pan...and keep replenishing it as needed. By doing this, not only was the smoking problem eliminated, but I had terrific drippings for gravy! Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since it's directly above the heating elements.
- 2. Remove all giblets, neck, pop-up thermometer (if there is one), and any trussing (like the plastic thing that holds the legs together). Rinse turkey THOROUGHLY, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper towels.
- 3. Place on V or U-shaped wire rack in roasting pan, so that turkey doesn't rest on the bottom of the pan. The first time I made this I didn't have a rack, so I just slapped it in my grandmother's old-fashioned blue-enamel roaster pan and it turned out FINE. If you don't have a rack...take a long piece of aluminum foil and wad it up into a long rope, then coil it in the bottom of the pan and rest your turkey on that. NOTE: I STRONGLY RECOMMEND KEEPING 1-2 INCHES OF WATER IN THE BOTTOM OF YOUR ROASTING PAN DURING COOKING. This will GREATLY reduce smoking (which can be brutal). The first year I made this, I didn't put water in the bottom of the pan...and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
- 4. Rub the entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
- 5. Pull wing tips AWAY from the body, twist them and tuck them, backward, under the bird... up by its neck.
- 6. Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond the pan rim, make a foil "collar" underneath to make sure drippings flow back into the pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. It's probably okay to put a little seasoning in the cavity (herbs, lemon, onion) but don't fill up the cavity.
- 7. Pour 2 inches of water into the bottom of the pan.
- 8. Bake on the 2nd to lowest rack in the oven.
- 9. Halfway through cooking time, turn the roasting pan around 180 degrees to ensure even cooking. Do NOT flip the bird over.
- 10. It's done when the internal temp (in the thickest part of BOTH the THIGH and BREAST is 160 degrees. Make certain they are BOTH at temp. Sometimes the thighs take a bit longer. When done, remove from the oven. Approximate Cooking Timing: 10-13 lbs. = 50 minutes to 1 1/4 hrs. 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/2 hrs to 2 hrs. 19-22 lbs. = 1 3/4 hrs to 2 1/4 hrs. 22-24 lbs. = 2 hrs to 2 1/2 hrs. 25+ lbs. = 2 1/4 to 2 3/4 hrs...or a bit more depending on how humongous it is. Are you sure it's not an ostrich you're roasting? If not, call the Guinness Book of Records.
- 11. Cover completely with foil and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees. After resting, transfer to a platter for carving. NOTE: There will likely be a lot of juices in the cavity. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing.
More about "2 hour thanksgiving turkey recipes"
12 MOUTH-WATERING RECIPES FOR YOUR THANKSGIVING LEFTOVERS - NBC …
From nbcnewyork.com
HOW LONG TO COOK A TURKEY PER POUND | HUFFPOST LIFE
From huffpost.com
TURKEY SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
12 THANKSGIVING LEFTOVERS RECIPES TO USE UP ALL THAT TURKEY
From eatthis.com
THANKSGIVING TURKEY {BEST RECIPE} – WELLPLATED.COM
From wellplated.com
HOW TO COOK A TURKEY AND GRAVY IN JUST 2 HOURS! - CHEF JEAN …
From chefjeanpierre.com
EASY THANKSGIVING TURKEY RECIPE - NYT COOKING
From cooking.nytimes.com
BEST THANKSGIVING TURKEY RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
WATCH CBS MORNINGS: TWO-HOUR THANKSGIVING TURKEY RECIPE - FULL …
From cbs.com
2-HOUR THANKSGIVING TURKEY RECIPE | FOOLPROOF MOIST THANKSGIVING ...
From youtube.com
BEST TWO-HOUR TURKEY RECIPE - 177MILKSTREET.COM
From 177milkstreet.com
TOP THANKSGIVING TRENDS OF 2023: DRY BRINE TURKEY, WINE PAIRINGS ...
From abcnews.go.com
ON THE LUBY’S CAFETERIA LINE, EVERY DAY IS THANKSGIVING
From nytimes.com
HOW TO MAKE THANKSGIVING DINNER IN TWO HOURS | THE KITCHN
From thekitchn.com
BEST THANKSGIVING TURKEY RECIPES OF ALL TIME
From allrecipes.com
2-HOUR TURKEY | TURKEY, THANKSGIVING | HOW TO ROAST THE BEST ...
From facebook.com
2 HOUR TURKEY! - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
EASY, NO-FUSS THANKSGIVING TURKEY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
2-HOUR THANKSGIVING TURKEY RECIPE :EFFORTLESS CULINARY MASTERY
From allaboutlifestlye.com
THANKSGIVING TURKEY RECIPE THAT COOKS IN UNDER 2 HOURS
From cbsnews.com
TRYING LEFTOVER THANKSGIVING TURKEY RECIPES: WHICH IS THE BEST?
From insider.com
THE ULTIMATE GUIDE TO THANKSGIVING - THE NEW YORK TIMES
From nytimes.com
BEST ROASTED THANKSGIVING TURKEY RECIPE - HOW TO COOK A TURKEY
From thepioneerwoman.com
THANKSGIVING TURKEY RECIPE THAT COOKS IN UNDER 2 HOURS
From patabook.com
TURKEY, FARRO AND CHICKPEA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
TURKEY FROZEN RECIPE: CAN YOU COOK YOUR THANKSGIVING BIRD …
From slate.com
HOW TO ROAST THE PERFECT THANKSGIVING TURKEY - MARTHA STEWART
From marthastewart.com
WHOOPI GOLDBERG COOKS THANKSGIVING TURKEY AND CLAPS BACK AT …
From people.com
33 BEST THANKSGIVING TURKEY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
100 HILARIOUS THANKSGIVING JOKES FOR TURKEY SEASON IN 2023 - USA …
From usatoday.com
You'll also love