PERFECT TURKEY
A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!
Provided by Shelly White
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 17h
Yield 24
Number Of Ingredients 9
Steps:
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g
BRINING AND COOKING THE PERFECT TURKEY WITH DELICIOUS GRAVY
This turkey is incredibly moist and delicious. Even after heating up leftovers days later the meat is still so tender, moist and delicious. I make this primarily for Thanksgiving and have gotten nothing more than rave reviews every time! You can substitute turkey broth for chicken broth in this recipe. Brining cuts down the cooking time.
Provided by Krystal L.
Categories Meat and Poultry Recipes Turkey Brine
Time P1DT15h35m
Yield 24
Number Of Ingredients 19
Steps:
- Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
- Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
- Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.
Nutrition Facts : Calories 796.2 calories, Carbohydrate 29.1 g, Cholesterol 261 mg, Fat 33.9 g, Fiber 1.8 g, Protein 87.5 g, SaturatedFat 11.3 g, Sodium 4792 mg, Sugar 21.3 g
PERFECT EVERY TIME TURKEY
makes perfect juicy golden brown turkey, if instructions are followed will work consistently each and every time.
Provided by james keck
Categories Whole Turkey
Time 30m
Yield 16 varies on weight of turkey, 20 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 325.
- (mix all ingredients in melted butter baste turkey put all remaining ingredients in cavity).
- put in doubled brown grocery bag fold the end and staple shut.
- place in large roasting pan no lid bake at 325 (20 minutes per lb).
- do nothing else I promise you will never cook your turkey any other way.
- moist and perfectly brown.
- (do not open oven).
TURKEY GUARANTEED MOIST EVERY TIME
I grew up with my great aunt preparing her turkey this way every year. Every year someone in the family would say that we were going to have raw turkey and every year they were wrong. I've used this recipe myself for 20 years now, and every year we have a perfect bird.
Provided by aodrn2001
Categories Whole Turkey
Time 10m
Yield 1 turkey
Number Of Ingredients 4
Steps:
- Season turkey inside and out, to your taste. I use only salt and pepper.
- Place entire head of celery inside of turkey cavity.
- Place turkey inside roasting pan.
- Add 1 quart of water.
- Wrap wings with aluminum foil.
- Put lid on roaster, must be tight fitting.
- Place roaster in cold oven.
- Turn temperature to it's highest setting, usually 500-550 degrees.
- When oven is up to temperature, begin timing 5 minutes per pound.
- After this time has passed, turn oven off and leave for 45 minutes.
- Very important, once you put the turkey in the oven DO NOT OPEN oven door until entire cooking process is completed.
Nutrition Facts : Calories 8275.2, Fat 412.2, SaturatedFat 116.1, Cholesterol 3488.4, Sodium 3737.5, Carbohydrate 14.3, Fiber 7.7, Sugar 8.8, Protein 1050.9
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