The Only Thanksgiving Turkey Recipe You Ll Ever Need

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:

• Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

Steps:

• 1 week before Turkey Day, while it thaws, or 3 Days before if fresh, clean it and wash it with cold water.
• Rub the bird inside and out with the limes, lightly squeezing as you work. Liberally sprinkle with the adobo seasoning.
• In a food processor or blender lightly pulse the olive oil, the 10 garlic gloves, lime juice, oregano, cilantro for about 10 seconds or until garlic is puréed. With your hands rub this mixture over and inside the bird. Put it in an oven bag with the marinade, tie the open end of the bag very tightly and put back in the fridge until ready to prepare.
• On the day of Baking:.
• Preheat roasting oven to 325 degrees F or refer to a turkey guide for time/temperature by pound (try this one www.kraftfoods.com /kf/ ff/ HolidayFocus/ Turkey101 ).
• Melt half of the butter with half of the mashed garlic and put in a flavor injector. Open the oven bag (don't discard) where the turkey is and inject garlic butter in meaty areas, breast, leg, etc. Put the peppers and onions in the bag, tie the legs, insert the timer according to directions and retie the bag.
• Put turkey while still in the bag in the oven and bake according to directions. If you don't have a roasting oven, just put the turkey while in the bag in a pan and cover with foil. This will help keep the turkey tender.
• Preheat stove oven to 325-350 degrees F. Melt the rest of the butter with the rest of the garlic. An hour and a half before its done, transfer the turkey and the marinade to a roasting pan(remove it from the bag) or remove the foil, and brush with the garlic butter (for browning and crisp skin).
• Roast / Bake for the remainder time and bathe it with its juice every 20 mins until its golden brown.
• Allow it to cool down a bit before carving, so that all the juices settle. Serve and garnish to your liking and use the juice for your gravy.
• Variations! 1.)add 2 tbsp brown sugar to the garlic butter for brushing for a sweet taste. 2.) Or add canned chipotle peppers in adobo sauce to the marinade and chop in food processor for a spicy flavor, sprinkle the turkey with cayenne pepper for extra spicy. 3.)Or add half a jar of "Salsa Verde" to the marinade.

Steps:

• Heat oven to 325 degrees F.
• Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
• Place turkey into roasting pan breast side up.
• Tuck turkey wings under and tie or clamp legs together.
• Salt and pepper the inside cavity of the turkey.
• Dry outside of turkey with a paper towel (don't wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
• Baste turkey with melted butter. Salt and pepper all over.
• Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165 and 180 degrees and the juices should run clear.
• Add broth into the bottom of the pan. (Water will also work.)
• Tent foil over the turkey as it cooks. Cook in preheated oven for 3 1/2 - 4 hours (depending on the size of your turkey - see notes below to know how long to cook your turkey for).
• After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
• Keep turkey covered with foil to keep warm while it rests.