THANKSGIVING TURKEY WITH HOLIDAY RUB
Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.
Provided by Patrick and Gina Neely : Food Network
Time 3h45m
Yield 12 to 14 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Mix all of the dry rub ingredients in a small bowl.
- Put the turkey on a rack in a roasting pan.
- Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
- Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
- Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
- Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
- Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.
FAVORITE HOLIDAY TURKEY MELT
Layered into a round bread loaf with mozzarella and baby spinach leaves, our Favorite Holiday Turkey Melt offers up Thanksgiving flavors without the fuss.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cut 1/2-inch-thick slice off top of bread loaf; set aside. Remove center of loaf, leaving 1/2-inch-thick shell. Reserve removed bread for making croutons or another use.
- Spread inside of bread shell with dressing. Fill with layers of remaining ingredients; cover with top of bread. Wrap in foil.
- Bake 30 min. or until sandwich is heated through and cheese is melted. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 440, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
HIDDEN VALLEY ® HOLIDAY TURKEY
Make and share this Hidden Valley ® Holiday Turkey recipe from Food.com.
Provided by Hidden Valley
Categories Whole Turkey
Time 3h30m
Yield 1 Turkey
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F.
- In a small bowl, mix the butter together with one of the packets of seasoning mix until well blended.
- With clean hands, carefully separate the breast skin from the breast by moving your hand underneath the skin. Spread the butter mixture evenly under the skin. Sprinkle the remaining packet of seasoning mix all over the turkey.
- Roast the turkey covered for 3 hours, then uncover and cook for another 30 minutes or until juices run clear and an internal temperature of 165°F is reached.
Nutrition Facts : Calories 9530.6, Fat 529, SaturatedFat 181.4, Cholesterol 3948.7, Sodium 3553.7, Carbohydrate 0.1, Sugar 0.1, Protein 1113.5
AWESOME HIGH HEAT HOLIDAY TURKEY
You must try this for your holiday turkey, you will not be disappointed! This is the only way we make turkey, EVER! Especially since oven space is valuable around the holidays. Why high heat? Heat cooks. Opening the cavity will allow the heat to cook the bird from the inside as well as the outside. Seasoning? Why? Herbs and spices create a crust on the skin that seals in the flavor and juices, you pick what seasoning. Breast side down? Why? The rack keeps the turkey from steaming on the bottom of the pan. Why metal? It conducts heat better than glass or ceramic. Why foil? High heat can cook too well. Loosely covering the top of the turkey will keep it from burning. Why liquid? To catch the juices and fat as they drip from the turkey so that they will not burn from the high heat of the oven and stick on the bottom of the pan. You will be able to use this liquid as a base for your gravy. 5 rules for HHT: 1) Don't salt!!!!!!!! Why suck the moisture out? 2)Don't let the bird touch the pan! We want to roast, not stew. When it sits on the bottom of the pan, instead of a rack, or it is squeezed into a too small pan, the hot air is unable to envelop the turkey, causing it to cook in it's own juices 3)Don't Baste the bird! It will break caramelization, slow down cooking and use up the pan juices 4) Don't poke with a fork to turn or check the bird! Piercing the meat will allow the flavorful meat juices to escape 5) Don't cover the bird with cheesecloth! We don't care what Martha says, covering the bird with cheesecloth will prevent browning. It will make a mighty tasting cheesecloth, though, if you are into that kinda thing! Then spoon the stuffing in. What about stuffing? Use Chef Marc's easy method: Using oven mitts, place the turkey, cavity up, into a five-gallon plastic container From Chef Marc on KGO-AM.
Provided by kiwidutch
Categories Whole Turkey
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Dry a 16 to 18 lb. turkey inside and out with paper towels.
- Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands.
- Cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further. Leave the fork in to keep cavity open.
- Rub spices, herbs, or just pepper all over the bird with your oily fingers.
- Place the turkey, breast side down on a rack in a large metal roasting pan.
- Cover the top of the turkey, including legs and wings with greased foil.
- Pour ¾-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
- Cook the turkey at 500° to 525° for 2 hours.
- Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
- Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175°.
- Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.
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PREPARING YOUR HOLIDAY TURKEY SAFELY I CDC
From cdc.gov
- Store Turkey Properly. Frozen raw turkey should be stored in the freezer until you are ready to thaw it. Make sure your freezer is at 0˚F or below. Don’t store a turkey in a place where you can’t closely monitor the temperature, such as in a car trunk, a basement, the back porch, or in snow.
- Thaw Turkey Safely. Use one of these methods to thaw your turkey. Thaw your turkey in the refrigerator. Keep your turkey in its original wrapping and place it in a container before putting it in the refrigerator.
- Handle Turkey Correctly to Prevent the Spread of Germs. Raw turkey and its juice can contaminate anything they touch. Be sure to handle your turkey correctly to prevent harmful germs from spreading to your food, family, and friends.
- Cook Stuffing Thoroughly. It’s safest to cook stuffing external icon in a casserole dish instead of inside your turkey. Cooking stuffing in a casserole dish makes it easy to be sure the stuffing is thoroughly cooked.
- Cook Turkey Thoroughly. To roast a turkey in your oven, set the oven temperature to at least 325°F. Place the completely thawed turkey in a roasting pan that is 2 to 2-1/2 inches deep.
- Take Care of Leftovers. Refrigerate leftovers external icon at 40°F or colder within 2 hours of cooking to prevent food poisoning. Slice or divide big cuts of meat, such as a roast turkey, into small quantities for refrigeration so they can cool quickly.
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