WORLD'S SIMPLEST THANKSGIVING TURKEY
The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 1 turkey
Number Of Ingredients 0
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.
THE SIMPLEST ROAST TURKEY
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
Categories Gourmet Thanksgiving Christmas Holiday 2018 turkey Poultry Roast Dinner
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
- Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
- Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
- For a stuffed turkey:
- Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
- For a roast turkey breast:
- The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)
THE BEST ROAST TURKEY YOU COULD EVER EAT
While the cooking method is rather unconventional, this is the absolute best turkey you could ever want to eat. Adapted from a recipe by the late Edna Staebler. This is the same way my mother always cooked her turkey each year. We never ever did have a dry turkey. Word of truth.
Provided by MarieRynr
Categories Whole Turkey
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Rinse the turkey and dry it well. Sprinkle the cavity well with salt. Stuff as desired.
- Rub the softened butter all over the outside of the bird, and sprinkled it lightly with salt.
- Place the turkey on the rack of a large roaster, which has a heavy bottom, pouring about 2 inches of water in the bottom of the pan.
- Lay the neck and giblets alongside, cover the pan tightly and put it on the large burner on top of the stove. Allow it to boil and then steam gently for 4 1/2 to 5 hours, approximately the same length of time that it would take to roast the same bird. Take care to see the pan does not cook dry.
- When the drumsticks are loosened and the meat thermometer indicates the bird is about done, dribble a bot of soft butter over the skin, sprinkled it with a bit of white sugar and flour and bang it into a 350*F oven to brown while theaccompanying vegetables are cooking on top of the stove.
- The drippings in the bottom of the roasting pan will be a rich dark brown. Skim off any fat and then use them to make a rich gravy.
THE WORLD'S BEST TURKEY
This recipe makes a deliciously moist turkey.
Provided by Sarah
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g
QUICK THANKSGIVING TURKEY WITH LEMON-GARLIC BUTTER
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.
Provided by Anna Stockwell
Categories Thanksgiving Dinner Quick & Easy turkey Rosemary Garlic White Wine Lemon
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
- Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin-that'll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
- Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40-50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
- Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
- Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
- Transfer turkey to a platter. Serve with pan sauce alongside.
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