No Fail Roasted Turkey Recipes

Steps:

• Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
• Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
• Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

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:

• Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Steps:

• In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
• Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
• Continue to cook, covered, until giblets are done, about 2 hours more.
• Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
• Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
• Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
• Heat through briefly, and season with salt and pepper to taste.
• Pour into a gravy boat to serve. ENJOY your perfect gravy!

Steps:

• Place turkey in large roasting pan.
• Stuff with carrots and celery.
• Mix all other ingredients and pour over turkey.
• Bake in 375 degrees F oven for 3 hours.
• Turn turkey every half hour.

Steps:

• NOTE: You can skip the brining step if you wish -- the turkey just will not be quite as juicy.
• Prepare the brine. In a large, well-cleaned cooler, blend 4 gallons of water, the kosher salt, the brown sugar, the beer, and the bay leaves. Stir until all the salt and sugar has been dissolved. There is no need to boil this blend.
• Trim up the turkey. There is usually excess fat and skin around the neck and around the body cavity opening. Just trim off this excess tissue, remove any giblets from the inside of the turkey and rinse it in cold water, inside and out.
• Place the turkey in the brine and dump in the ice. Close the cooler and allow the turkey to brine for 12-24 hours. Check it after 12 hours to see if it needs more ice. If you don't have a long time before baking, even 4 hours of brining will improve the turkey.
• After brining, remove the turkey from the cooler, (discard the brine), and pat it dry with paper towels, inside and out. Blend the Vegetable Magic seasoning, the seasoned salt, and the Mrs. Dash seasoning and then rub the turkey all over with this blend, inside and out. Use all the seasoning.
• Place the onion and parsley inside the body cavity. Mash chunks of butter with your hands and carefully shove it under the skin of the breast of the turkey.
• Preheat the oven to 350-°F -- you will roast the turkey at this temperature.
• Line a roasting pan with wide aluminum foil. Spray it with the cooking spray. Place the turkey in the lined roasting pan, breast up, tie the legs together with some cotton string, and then cover the top loosely with another piece of aluminum foil. Do not seal it shut. Cover the roaster and place it in the oven. I use the second rack from the bottom but ovens vary -- you want the roasting pan to be near the middle.
• Bake the turkey for 4 1/2 hours and then remove the turkey from the oven and check it with a thermometer, if you have one, by shoving the probe tip to the deepest part of the meat. In my experience, it is best if your turkey has an interior temperature of 185°F If your turkey has been brined, this temperature will yield a juicy and tender turkey and all the meat is done nicely at this point.
• If your thermometer registers anything less than 185°F, or if you don't have a thermometer, bake the turkey, (again, covered), for one more hour, increasing the oven temperature to 375°F If it's 185°F or better at the end of the 4 1/2 hours, allow the turkey to "rest", uncovered for at least 30 minutes prior to carving.
• If you have returned your turkey to the oven for a final hour, then remove it from the oven at the end of that time and allow it to "rest" for at least 30 minutes prior to carving. My turkeys usually end up somewhere around 190°F when they come out of the oven and mine always take the full 5 1/2 hours. If the wings are so tender that they fall off, I just stick them inside the body cavity to keep them from drying out any during supper. (Some people will argue that 190°F is too hot, but if your turkey is tender, very juicy, delicious, and nicely done all the way through at that temperature, what makes the difference?).
• NOTE: I'm not a big fan of stuffing the turkey with dressing, but if you do, be aware that this alters the cooking time.
• Enjoy your perfect turkey.