GOLDEN ROASTED TURKEY
Your holiday turkey will never turn out dry again if you reach for this recipe. Brining overnight and stuffing with apples results in moist, tender meat.-Michael Williams, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a stockpot, combine the first six ingredients. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., In a microwave-safe bowl, combine the water, apple, onion and cinnamon. Microwave on high for 3-4 minutes or until apples are tender; drain water., Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, rosemary and sage in turkey cavity. Skewer turkey openings; tie drumsticks together., Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard apple mixture and herbs.
Nutrition Facts : Calories 538 calories, Fat 25g fat (7g saturated fat), Cholesterol 245mg cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 72g protein.
TRADITIONAL ROAST TURKEY
Provided by Alton Brown
Categories main-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
- The night before you'd like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
- Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
- While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
- After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
- Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
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
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
ROASTED TURKEY
A recipe from the Golden Door developed by chef Tracy Ritter and sous chef Steven Pernetti. Enjoy this traditional turkey for Thanksgiving or anytime!
Provided by Sharon123
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In the bottom of a roasting pan large enough to hold the turkey, combine celery, carrots and onions.
- In a small bowl combine fennel (if using), leeks, sliced orange and basil.
- Toss to mix.
- Place mixture in cavity of turkey.
- Place turkey on top of vegetables or on a rack over vegetables to cook.
- Make glaze: In a small bowl combine apple juice concentrate, water, orange juice, lemon or lime juice and soy sauce.
- Set aside.
- Place turkey in a preheated 400* oven 1/2 hour, then lower temperature to 350* and cook 2 to 2 1/2 hours, or until an internal temperature of 180* to 185* is reached.
- After first half hour of cooking, baste bird every 10 to 15 minutes with glaze mixture.
- Remove turkey from oven and allow it to rest 20 minutes before carving.
- While turkey is resting, pour off all pan juices into a"de-fatting cup" and allow juices to separate from fat.
- When separated, carefully pour into a serving pitcher or gravy boat.
- Taste and adjust seasoning with salt and pepper.
- Place turkey on a platter for carving.
- Note: Removal of all skin before serving will lower fat content of each portion.
- Makes 12 servings.
Nutrition Facts : Calories 796.2, Fat 36.7, SaturatedFat 10.3, Cholesterol 308.7, Sodium 516.3, Carbohydrate 16.1, Fiber 2.6, Sugar 10, Protein 94.5
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