Perfect Roast Turkey 101 Recipes

Steps:

• Preheat the oven to 350 degrees F.
• 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 thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter 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 for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

Steps:

• Preheat the oven to 275 degrees F.
• Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
• Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
• After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
• Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.

Steps:

• Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
• Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

Steps:

• Defrost the turkey. Place the wrapped turkey on a baking sheet and set on the bottom shelf of the fridge. Defrost for 1 day if fresh, or 4-5 days, if frozen. For a quicker defrost, submerge the turkey in a large sink or cooler filled with cold water and defrost for 30 minutes per pound of turkey.
• 1 day before cooking, brine the turkey. Measure the salt into a small bowl. Set up your work station with kitchen shears, a plastic bag, a fresh baking sheet with a wire rack set over it, and a garbage can nearby.
• Cut the packaging off the defrosted turkey, being careful not to cut the skin or flesh, and remove from the bag. Set the turkey on the baking sheet with the wire rack. Cut off any excess skin around the neck and release the plastic holder securing the legs. Remove any innards and giblets from the cavity and discard. Thoroughly pat the turkey dry with paper towels.
• Sprinkle the salt all over the turkey, making sure to get in the cavity, under the skin, and between any crevices.
• Refrigerate the turkey, uncovered, for 1 day. If brining for more than 1 day, cover the turkey with plastic wrap, then remove for the last day to let the skin dry out before roasting.
• A few hours before serving, prepare the turkey for roasting. Set an oven rack at the lowest height and the other in the middle of the oven. Preheat the oven to 325˚F (160˚C).
• Add the butter to a medium bowl. Chop the sage leaves and add to the bowl, along with the garlic, thyme, and rosemary. Mash the herbs into the butter. Set aside.
• Set a roasting pan or single-use aluminum pan over a baking sheet near your work station.
• Trim off the wing tips of the turkey and add to the roasting pan. Cut off any excess skin to expose the wishbone, then use a paring knife to cut out the bone. Use your hands or kitchen shears if the bone is hard to remove. Add to the roasting pan.
• Turn the bird so the legs are facing you. Tug out the plastic holder. Loosen the skin around the breasts, using your fingers to create a pocket. Be careful not to tear the skin. Rub the herb butter under the skin, then all over the rest of the turkey. Make sure to get in any crevices and the cavity.
• Stuff the lemon wedges and ¼ of the onion inside the turkey cavity. Add the rest of the onion wedges to the roasting pan, along with the carrot and celery. Pour the chicken broth into the pan.
• Use the wire rack to rest the turkey over the roasting pan, then pour any accumulated juices from the baking sheet into the pan.
• Set the roasting pan on the lowest oven rack. Place the turkey on the wire rack on the middle oven rack, directly over the roasting pan to catch any juices.
• Roast the turkey for about 2 hours, or until the internal temperature reaches 160˚F (71˚C). Start checking the turkey about 90 minutes into roasting to ensure it does not overcook.
• Remove the turkey from the oven and set the wire rack over a baking sheet to catch any juices. Let rest for about 30 minutes while the internal temperature climbs to 165˚F (74˚C).
• Meanwhile, make the gravy: Remove any solids from the roasting pan. Strain the liquid into a large pot and bring to a boil, then let reduce to your desired consistency. The gravy can be served as is or, for a thicker gravy, ladle a few spoonfuls of stock into a small bowl with the flour. Whisk until no lumps remain, then stir a bit of the flour mixture at a time back into the pot. Return to a boil and let cook for 5 minutes, until thickened. Repeat as needed until the gravy has reached your desired consistency. Reduce the heat to low, whisking occasionally, until ready to serve, or remove from the heat and bring back to temperature before serving.
• Carve the turkey: Transfer the turkey to a large cutting board with a lip to catch any juices. First, release the legs to make carving the rest of the bird easier. Using a sharp knife, cut along where the legs meets the breasts, being careful not to cut all the way through. Then, use your hands to pull the legs and thigh away from the carcass and tuck them under the wings to keep them in place.
• Cut straight down along both sides of the breast bone until you can't cut any further, then cut horizontally near the wing to release the breasts from the carcass.
• Cut all the way through the legs to release from the hip joint.
• Find where the shoulder meets the breast, then cut through that joint to remove the wings, using your hands to pull the wing away if the joint is tough to find.
• Set the carcass aside--you can pick off any remaining meat for leftovers, or make stock from the whole carcass.
• Slice the breasts crosswise, against the grain, then transfer to a serving platter. Cut the drumsticks from the thighs through the joint, wiggling the knife to find an easy release or pulling apart with your hands. Add the drumsticks to the platter. Cut the thigh meat away from the bone, then into bite-size pieces, and add to the platter. Release the flats from the wings by cutting through the joint, pulling apart with your hands if necessary, then add to the platter.
• Rearrange the meat on the platter so the larger pieces of meat with crispy, browned skin are on top. Garnish the platter with sage leaves and lemon wedges, if desired.
• Serve with the warm gravy.
• Enjoy!

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:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

Steps:

• Position a rack in the lowest position of the oven and preheat to 325 degrees F.
• Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
• Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
• Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
• Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
• Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
• Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

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 oven to 350°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 at 350 F about 2 to 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:

• Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
• Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
• Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
• Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
• Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
• Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.