Golden Roasted Turkey Recipes

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.

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.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Steps:

• 1. Remove giblets and neck from turkey; wash, and set aside. Wash turkey thoroughly inside and out.
• 2. Pat dry with towels.
• 3. Remove any excess fat.
• 4. Prepare your choice of dressing.
• 5. Preheat oven to 325.
• 6. Spoon some of dressing into neck cavity of turkey.
• 7. Bring skin of neck over back; fasten with poultry pin.
• 8. Spoon remaining dressing into body cavity; do not pack.
• 9. Insert 4 or 5 poultry pins at regular intervals.
• 10. Lace cavity closed with twine, bootlace fashion and then tie.
• 11. Bend wing tips under body, or fasten to body with poultry pins.
• 12. Tie ends of legs together.
• 13. Insert meat thermometer in inside of thigh at thickest part.
• 14. Place turkey on rack in shallow roasting pan.
• 15. Brush with some butter; sprinkle with salt and pepper.
• 16. Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185.
• 17. Leg joint should move freely.
• 18. When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.
• 19. While turkey roasts, cook giblets and neck.
• 20. Place turkey on heated serving platter.
• 21. Remove cheesecloth or foil, twine, and poultry pins.
• 22. Let stand 20 to 30 minutes before carving.
• 23. Make gravy.
• 24. Notes: Approximate baking time is 18 minutes per pound.