A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g
PERFECT ROAST TURKEY
Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.
PERFECT ROAST TURKEY
I first tried this recipe for Thanksgiving this year, and may I assure you, the name is more than fitting! Tender, juicy, fragrant and, yes, perfect! I don't think I've ever smelled a more heavenly smell from my kitchen. I'm sure I'll be making this turkey recipe for my family's big holidays from now on.
Provided by Fauve
Categories Whole Turkey
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt the butter in a small saucepan.
- Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture.
- Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out.
- Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Place the turkey in a large roasting pan.
- Liberally salt and pepper the inside of the turkey cavity.
- Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.
- Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
- Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey at 350 F about 2 to 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
- Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.
Nutrition Facts : Calories 686.6, Fat 38.1, SaturatedFat 13.4, Cholesterol 277.6, Sodium 248.3, Carbohydrate 3.3, Fiber 0.4, Sugar 0.7, Protein 77.8
ALWAYS PERFECT ROAST TURKEY
Using this method a turkey will cook in as little as 2 hrs or less! This is a basic recipe. You will get excellent results and you can dress it up with additions of a marinade soak or more seasonings to suit your liking. Roasting time will depend on the size of your turkey, clearly a 22 lb turkey will take longer than a 12 lb bird. Use of a thermometer is paramount here, do not rely on times.
Provided by Annacia
Categories Whole Turkey
Time 12m
Yield 1 roasted turkey
Number Of Ingredients 4
Steps:
- Important info: Be sure that your oven is clean as this is cooked at a constant very high heat and it's nice not to have a smoking oven!. Bring the bird to room temp before roasting as it will cook more evenly and quicker.
- Preheat over to 475 degrees for 30 minutes.
- 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 (use for gravy or in stuffing if desired).
- Rinse turkey inside and out with warm water and pat dry with paper towels.
- Place a roasting 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 (I find this easier to do before placing the bird onto the rack).
- 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 (stuff if desired, in which case you will close body cavity. These days I always cook the stuffing separately).
- 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.
- When oven temperature is reached set pan on the lowest rack in a 475° oven. Roast, checking as directed during cooking, until thermometer reaches 160° (my built in oven probe says NOT to touch bone, maybe it's a difference in thermometer types?). Halfway through roasting time, rotate pan in oven to assure even cooking and browning. 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 400°) 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, this is fine as long as the thermometer temp is where it should be.
PERFECT ROAST TURKEY WITH BEST-EVER GRAVY
Provided by Food Network
Categories main-dish
Time 6h
Yield 18 servings with about 7 cups
Number Of Ingredients 8
Steps:
- Position a rack in the lowest position of the oven and preheat to 325 degrees F.
- Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
- Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
- Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
- Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
- Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
- Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside
PERFECT ROAST TURKEY
Steps:
- Preheat the oven to 350 degrees F.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
PERFECT ROAST TURKEY
I was influenced by Alton Brown to come up with an easy, juicy, almost fool-proof recipe for roast turkey. The following original recipe has proved so popular, I am asked to make it several times a year, and have to make around a dozen every Thanksgiving. This turkey does not need gravy, as it is very juicy. Prep time does not include brining. Use only kosher salt.
Provided by theshewolf
Categories Whole Turkey
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place all brine ingredients except orange juice and cold water in a large pot, bring to a boil, then simmer until the salt and sugar are dissolved.
- Place turkey in a large pot, cooler or bucket (I use a sterilized Home Depot bucket) and pour brine mixture, orange juice and cold water over turkey.
- Place in refrigerator or a cool place, such as a basement, for at least 8 hours, turning turkey over once halfway through.
- After turkey has been brined, remove turkey and throw away brining mixture.
- Set oven to 500 degrees.
- Place apple, onion and cinnamon in a microwave-proof container with one cup water and microwave on high for 5 minutes.
- Rinse turkey thoroughly and pat dry, then coat generously with canola oil and place, breast side up, in roasting pan.
- Pour off water from aromatics and stuff turkey cavity with heated aromatics, rosemary and sage.
- Roast turkey at 500 degrees for 30 minutes.
- After 30 minutes, place a foil tent over the turkey's breast, and turn heat down to 350 degrees.
- Roast turkey for 90 minutes.
- DO NOT OPEN OVEN UNTIL TIME IS UP.
- Remove turkey from oven, remove tent, and let turkey rest at least 15 minutes before carving.
Nutrition Facts : Calories 1315.4, Fat 60.9, SaturatedFat 17.1, Cholesterol 514.5, Sodium 19367.8, Carbohydrate 26.5, Fiber 0.9, Sugar 23.9, Protein 155
DELICIOUS ROAST TURKEY
We usually buy extra turkeys around Thanksgiving when they are on sale and I always experiment with different spices and I tried this and it was delicious. It also makes its own gravy.
Provided by Soraiya Wilkins
Categories Whole Turkey
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove bag containing turkey parts from cavity.
- Rinse turkey and let drain.
- Place turkey inside of Dutch Oven or a roaster.
- Put salt, lemon pepper, poultry seasoning all over turkey including inside of cavity.
- Place butter slices under skin and inside cavity.
- Place carrot halves and onion inside cavity.
- Pour broth over turkey and in pan.
- Add bouillons and cover with lid. Put turkey in oven and let cook for 45 minutes at 400 degrees.
- Turn oven down to 250 and let cook 3 more hours.
- Occasionally basting with broth in bottom of pan. To brown the turkey, remove lid during last 30-45 minutes.
- Remove from oven, let stand 15 minutes or so and then it is ready to serve.
- This recipe is really easy and it makes a delicious turkey!
THE PERFECT ROAST TURKEY
We make two turkeys at Thanksgiving every year -- one smoked and one done this way. It makes the best gravy I have ever had! I never stuff my turkey so I can't vouch for how the stuffing tastes after roasting this way. It's a keeper at our house!! Cooking time depends on teh size of your turkey. Remember to thoroughly cook poultry -- use a meat thermometer!
Provided by Lvs2Cook
Categories Whole Turkey
Time 5h30m
Yield 10-14 serving(s)
Number Of Ingredients 10
Steps:
- Prepare desired stuffing.
- Heat oven to 325 degrees.
- Remove neck and giblets from turkey.
- Rinse and drain; pat dry with paper towels.
- Loosely fill cavity with stuffing.
- Fold neck skin over back of turkey and fasten with toothpicks.
- Arrange veggies and herbs on bottom of a shallow roasting pan.
- Pour wine over.
- Place turkey, breast side up, on top of veggies.
- Brush skin with butter; sprinkle with salt and pepper.
- Cover stuffing in cavity with foil.
- When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.
- Follow turkey package directions for cooking times.
- Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
- Transfer turkey to a serving platter.
- Cover loosely, let stand 20 minutes, then carve.
Nutrition Facts : Calories 790.5, Fat 38.8, SaturatedFat 11.7, Cholesterol 314.8, Sodium 751.4, Carbohydrate 6.2, Fiber 0.5, Sugar 1.2, Protein 93.5
PERFECT ROAST TURKEY 101
This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
- Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
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