PERFECT ROAST TURKEY
Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 10
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.
DELICIOUS ROAST TURKEY
This is how I make my turkey every year for Thanksgiving. Delicious, juicy, tender and show-stoppingly beautiful. Happy to share. Have a wonderful Thanksgiving! :D Photo by me of my beautiful turkey!
Provided by Kelly Williams
Categories Roasts
Time 3h30m
Number Of Ingredients 10
Steps:
- 1. Remove any "innards" from turkey. Rinse turkey and cavity with cool water, pat dry with paper towel. Staring from open breast end, carefully seperate the skin from the meat all the way back, including the legs. Place pieces of cut up butter underneath evenly. Smooth skin back down nicely. Oil outside of turkey well with olive oil. Sprinkle with seasoning salt inside and out. Place on rack in shallow roasting pan with about 1/2" of water covering bottom of pan. This will make your turkey tender and juicy without steaming it, and give you plenty of drippings later for basting and gravy. Sprinkle rest of spices and herbs evenly on outside of turkey. Tie legs together, and tuck wings under. Roast, uncovered, in 325° oven for about 3 hours or until done. (*About 18-20 minutes per pound). *Baste every 30 minutes with pan drippings after first hour. When skin is browned to your liking, place a tent of foil on top of turkey. *You may also need to wrap a little foil around ends of legs as well. Let turkey rest for about 15-20 minutes before carving.
DELICIOUS ROAST TURKEY
We usually buy extra turkeys around Thanksgiving when they are on sale and I always experiment with different spices and I tried this and it was delicious. It also makes its own gravy.
Provided by Soraiya Wilkins
Categories Whole Turkey
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove bag containing turkey parts from cavity.
- Rinse turkey and let drain.
- Place turkey inside of Dutch Oven or a roaster.
- Put salt, lemon pepper, poultry seasoning all over turkey including inside of cavity.
- Place butter slices under skin and inside cavity.
- Place carrot halves and onion inside cavity.
- Pour broth over turkey and in pan.
- Add bouillons and cover with lid. Put turkey in oven and let cook for 45 minutes at 400 degrees.
- Turn oven down to 250 and let cook 3 more hours.
- Occasionally basting with broth in bottom of pan. To brown the turkey, remove lid during last 30-45 minutes.
- Remove from oven, let stand 15 minutes or so and then it is ready to serve.
- This recipe is really easy and it makes a delicious turkey!
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.
DELICIOUS ROAST CHICKEN (OR TURKEY, CORNISH HENS, ETC.)
Make and share this Delicious Roast Chicken (Or Turkey, Cornish Hens, Etc.) recipe from Food.com.
Provided by Wildflour
Categories Whole Chicken
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Remove any "innards" from chicken.
- Rinse chicken and cavity with cold water, pat dry with paper towel.
- Oil outside of chicken well with olive oil.
- Sprinkle with seasoning salt inside and out.
- Place on rack in shallow roasting pan with a 1/2" of water covering bottom of pan.
- Sprinkle rest of spices and herbs evenly on outside of chicken.
- Tie legs together if desired. Tuck wings under.
- Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound).
- *Baste every 30 minutes with melted butter.
- (You can also baste with juices from the pan when enough accumulate. But start with butter).
- Let chicken rest for about 15-20 minutes before carving.
- Great for turkeys, too!
Nutrition Facts : Calories 1032.8, Fat 84.7, SaturatedFat 31.7, Cholesterol 328.4, Sodium 453.4, Carbohydrate 1.8, Fiber 0.8, Sugar 0.2, Protein 63.4
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
JUICY ROAST TURKEY
I can't wait to serve this juicy turkey at Thanksgiving-so I make it several times throughout the year. The aroma that wafts through the house as it bakes is almost as mouthwatering as the bird itself. -Terrie Herman, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 535 calories, Fat 29g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 594mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.
BEST EVER ROAST TURKEY
Make and share this Best Ever Roast Turkey recipe from Food.com.
Provided by autretiredchef
Categories Christmas
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven
- allow 4 hrs before serving.
- wash the turkey well with cold water.
- remove neck ,giblet,heart, liver.
- cut wing and tail off turkey
- remove fat pads from turkey.
- line your roasting pan well with foil spray with pam.
- (easier clean up.
- place a rack on pan bottom.
- no rack?.
- make balls of foil and cover entire bottom of pan.
- place turkey in pan on rack or on balled up foil.
- pat dry with paper towels.
- chop up 1 bunch parsley or use dried parsley leafs.
- place in 1 qt bowl.
- add 2 tbs poultry seasoning.
- 2 tbs sea salt.
- 1 tbs fresh ground pepper.
- add olive oil.
- add 1/2 of melted butter to mixture.
- mix well.
- place wings /tail LIVER roast only HEART & GIZZARD on each side of the pan.
- or make stock for gravy do not use liver it makes the gravy bitter.
- first pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine.
- rub the herb butter oil over entire turkey.
- massage well over skin
- add mixture to cavities too.
- add celery 1 bunch parsley.
- peel cut carrots and onions whole or half to cavity
- after the bird is cooked you can dice the veggies.
- while bird rests and add the cooked veggies to your stuffing.
- if you desire.
- pour rest of butter over breasts.
- add 1 cup of water to pan bottom do not pour over bird.
- place lid on pan or cover well with foil.
- bake the turkey half way (2 hrs).
- after 2 hrs remove pan and bird from oven.
- place on trivets or stove top.
- remove foil baste well.
- no juice? add more water to pan bottom.
- then baste entire bird
- add 1 cup more sherry wine.
- cover pan again w foil or with lid.
- return to oven.to finish baking/roasting.
- baste periodically.
- last hr of roasting remove foil from pan to brown the bird.
- check temp of bird thickest part of breast should read.
- 170 degrees.
- remove bird and place on platter tent with foil
- let rest out of oven.usually 25 minute.
- use a gravy separator -- place the skimmed juices.
- in a separate container (for gravy).
- brush the resting bird w the reserved fat.
Nutrition Facts : Calories 1340.1, Fat 65.1, SaturatedFat 24.1, Cholesterol 397.6, Sodium 1911.8, Carbohydrate 12.9, Fiber 0.7, Sugar 3.8, Protein 105.7
JUICY THANKSGIVING TURKEY
My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!
Provided by Kirsten
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h20m
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g
A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g
HOW TO MAKE THE MOST DELICIOUS TURKEY EVER - BY ELISE BAUER
This recipe is from an email from Ron at the www.recipesecrets.net website. The main source for this recipe can be found at http://www.elise.com/recipes/archives/000037moms_roast_turkey.php. Here is what Elise has to say: "My mom's turkey is unlike others. The breast meat isn't dried out, requiring cupfuls of gravy to taste good, but moist and flavorful. I've been watching her make our family turkey for years. Finally a few years ago she let me make it, giving instructions the entire time. Mom's method is to buy the best quality turkey available (organic, free-range, etc.) and cook it breast-side down. She also cooks the turkey stuffing separately, not in the cavity, which makes it easier to cook the turkey more evenly."
Provided by senseicheryl
Categories Whole Turkey
Time 4h30m
Yield 1 large turkey, 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring turkey to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While you are bringing it to room temperature, have it resting in a pan, so that if the plastic covering leaks for any reason, the juices will remain in the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first.
- Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup.
- Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.
- Preheat the oven to 400 degrees F.
- Wash out the turkey with water. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
- For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
- Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey. Sprinkle pepper over the turkey.
- Place turkey BREAST SIDE DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking.
- Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
- Put the turkey in the oven. Check the cooking directions on the turkey packaging.
- Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175°F The white meat in the breast should be 160 F to 165°F The turkey juices should be clear, not pink.
- Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.
DELICIOUS POT ROAST
While I'm not a big fan of pot roast, it happens to be one of my husband's favorite meals, so after trying lots and lots of different recipes, I found this one in "The Silver Palate Cookbook" and I have to say, it's the best I've tried. This is the one pot roast I actually enjoy! You cook this one in the oven and, believe me, it's so much better this way versus on top of the stove. The comments in parenthesis are my own. Prep time is approximate.
Provided by MSnow
Categories One Dish Meal
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Rub roast with black pepper.
- Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
- Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
- Stir in onions, carrots, potatoes, tomatoes and celery.
- Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
- Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
- Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
- Transfer roast to a deep serving platter and arrange vegetables around it.
- Spoon a bit of sauce over all and garnish the platter with parsley.
- Pass additional sauce in a gravy boat.
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