Perfect Turkey Food

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PERFECT ROAST TURKEY



Perfect Roast Turkey image

Provided by Ina Garten

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 8

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted butter

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.

PERFECT ROAST TURKEY



Perfect Roast Turkey image

I first tried this recipe for Thanksgiving this year, and may I assure you, the name is more than fitting! Tender, juicy, fragrant and, yes, perfect! I don't think I've ever smelled a more heavenly smell from my kitchen. I'm sure I'll be making this turkey recipe for my family's big holidays from now on.

Provided by Fauve

Categories     Whole Turkey

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10

1/4 lb unsalted butter
1 lemon, juice and zest of
1 teaspoon chopped fresh thyme leave
1 (10 lb) fresh turkey
kosher salt
fresh ground black pepper
1 bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

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.

Nutrition Facts : Calories 686.6, Fat 38.1, SaturatedFat 13.4, Cholesterol 277.6, Sodium 248.3, Carbohydrate 3.3, Fiber 0.4, Sugar 0.7, Protein 77.8

PERFECT ROAST TURKEY



Perfect Roast Turkey image

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

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

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.

PERFECT TURKEY



Perfect Turkey image

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

1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
½ cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

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

PERFECT TURKEY BURGERS



Perfect Turkey Burgers image

Provided by Food Network Kitchen

Time 55m

Yield 4 burgers

Number Of Ingredients 10

1 large portobello mushroom cap
1 tablespoon coarsely chopped shallot
3 tablespoons lightly packed fresh parsley
1 1/4 pounds 85% to 93% lean ground turkey
2 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
8 thin slices manchego or white cheddar cheese
4 English muffins, split
Dijon mustard, mayonnaise and sliced avocado, for topping

Steps:

  • Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
  • Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
  • Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
  • Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

PERFECT TURKEY



Perfect Turkey image

Yield Serves 1

Number Of Ingredients 5

1/4 cup Wild Turkey bourbon
1 1/2 teaspoons sweet vermouth
1 1/2 teaspoons dry vermouth
1/4 cup sugar
1 1/2 teaspoons ground allspice and nutmeg

Steps:

  • Shake bourbon, sweet vermouth, and dry vermouth with ice in a cocktail shaker. Serve in a Martini glass with a spice-sugared rim (mix 1/4 cup sugar with 1 1/2 teaspoons ground allspice and nutmeg). Garnish with orange peel.

PERFECT TURKEY MEATBALLS



Perfect Turkey Meatballs image

Juicy meatballs made with lean ground turkey breast and seasoned with garlic, fresh ginger, and a touch of soy. They do not taste oriental as the seasonings may suggest, but easy to tweak in that direction as desired. All that and low fat, too!

Provided by Soleilbb

Categories     Turkey Breasts

Time 40m

Yield 16-18 meatballs, 4 serving(s)

Number Of Ingredients 10

16 ounces lean turkey breast, ground
1/2 cup fresh breadcrumb
1 large egg, beaten
1 garlic clove, minced
1/4 cup onion, finely chopped
1 teaspoon gingerroot, grated
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oil, for browning

Steps:

  • Into a medium bowl, mix all ingredients except the oil.
  • Form into approximately 16 meatballs.
  • Heat oil in skillet over medium-low heat and add meatballs, browning as desired.
  • When browned as desired, add 1/2 - 3/4 cup water to skillet and cover with lid; simmer over medium-low heat for approximately 20 minutes or until a split meatball is no longer pink inside and the juices are clear.

PERFECT TURKEY



Perfect Turkey image

"This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!" By Shelly White from Allrecipes.

Provided by Canuck Mum

Categories     Whole Turkey

Time 17h

Yield 1 Turkey

Number Of Ingredients 9

1 (18 lb) turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

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°F (175°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°F (85°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 14332.8, Fat 748.6, SaturatedFat 243.2, Cholesterol 5801, Sodium 232629.4, Carbohydrate 64.7, Fiber 13.6, Sugar 29.2, Protein 1676

PERFECT TURKEY



Perfect Turkey image

With instructions like set it and forget it, this is my kind of holiday turkey recipe. The mayo really holds in the juices and makes one very moist turkey. Simple seasoning is all this turkey recipe needs. You'll definitely hear ooh's and ahh's when your holiday guests take their first bite.

Provided by joeyjoan K

Categories     Turkey

Time 30m

Number Of Ingredients 4

1 turkey defrosted
stuffing of your choice
mayonnaise
salt, pepper

Steps:

  • 1. Remove neck, gizzards, and liver. Place them in a pan with water and cook them on the stove top. (Even if you don't use them it is like turkey potpourri.)
  • 2. Rinse the bird inside and out. Pat dry with paper towel.
  • 3. Stuff the bird in both the head and rear.
  • 4. Tie the legs together if you want.
  • 5. With a spatula, spread a very thin coating of the mayonnaise all over the bird. Don't glop it on; get the heavy glops out of the leg crevices and such.
  • 6. Salt and pepper the turkey.
  • 7. Place the turkey in a roasting pan, the bird should fit in comfortably in the pan it shouldn't be crowded.
  • 8. Using a piece of aluminum foil make a tent over the turkey with the front and back of the tent open for air flow.
  • 9. Place in the oven and bake at 275 degrees. The size of the turkey determines the length of time (25 minutes per pound at 275 degrees).
  • 10. Remove the foil for the last 1/2 hour of cooking time. Until it is time to remove the foil the bird should not be disturbed. Don't baste it and keep the oven door closed. If you're tempted to peek, look thru the glass.
  • 11. When bird is cooked remove from the oven and let it stand for a 1/2 an hour, at least, before carving. The pan drippings make a wonderful gravy and the liquid from boiling the bird parts works well in place of water.
  • 12. Place on the table and watch your friends and family enjoy.

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

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

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

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

PERFECT TURKEY (BRINED)



Perfect Turkey (Brined) image

Never will you find white turkey meat so moist and juicy as when you prepare it in this way! Double the ingredients for double the bird.

Provided by Emjay99

Categories     Poultry

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup kosher salt
1/2 cup brown sugar
2 cans chicken stock
2 cups apple juice
2 cups white wine
1 bay leaf
1 teaspoon dried rosemary leaves
1 teaspoon dried sage
1 teaspoon dried leaf thyme
1 teaspoon dried leaf basil
cold water
12 lbs frozen young turkey, completely thawed,giblets and neck removed (use neck for gravy)

Steps:

  • Place the turkey in the bucket or large non-aluminum pasta pot big enough so that it can be submerged in liquid.
  • Dissolve salt and brown sugar in the chicken stock, apple juice and white wine.
  • Add the herbs and pour over the turkey.
  • Add cold water until the turkey is completely submerged under liquid.
  • If the bucket has a lid then cover it or use plastic wrap and place in the fridge for at least 24 hours prior to roasting.
  • When ready to roast, remove turkey from the brine.
  • Discard the brine- do not use it to make gravy.
  • Pat the turkey dry with paper towels.
  • Stuff the turkey if you wish.
  • Brush with oil or melted butter season with seasoning salt and roast in the usual manner.
  • Boil up the neck and make the gravy from the stock.

Nutrition Facts : Calories 986.4, Fat 44, SaturatedFat 12.4, Cholesterol 370.5, Sodium 6021.9, Carbohydrate 20.3, Fiber 1.6, Sugar 16.4, Protein 111.9

PERFECT ROAST TURKEY 101



Perfect Roast Turkey 101 image

This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
One 750-ml bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
Classic Stuffing
1 cup dry red or white wine, for gravy (optional)
Giblet Stock

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.

PERFECT TURKEY GRAVY



Perfect Turkey Gravy image

Make and share this Perfect Turkey Gravy recipe from Food.com.

Provided by McCormick Kitchens

Categories     Sauces

Time 15m

Yield 15 serving(s)

Number Of Ingredients 5

2 (7/8 ounce) packages McCormick® Turkey Gravy Mix
1/4 cup flour
3 cups water
1 cup turkey pan dripping
1 cup chopped cooked turkey giblets (optional)

Steps:

  • Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
  • Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).

Nutrition Facts : Calories 7.6, Sodium 1.5, Carbohydrate 1.6, Fiber 0.1, Protein 0.2

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9. Whip Up a Quick Gravy. Brown the turkey giblets and trimmings in a hot oven or under the grill, drain off the fat, and simmer the browned scraps with vegetables and herbs (an unpeeled onion stuck with a clove, a celery stalk, carrot, leek and turnip; thyme, parsley stems, peppercorns and a bay leaf) to make a rich stock.
From readersdigest.ca


HOW TO COOK THE PERFECT TURKEY - SAVVYMOM
Cooking Temperatures & Times for the Perfect Turkey. Cook an unstuffed turkey for 13-15 minutes per pound. 8 lb turkey = approx. 2 hours ; 12 lb-15 lb turkey = approx. 3-4 hours; 15 lb-18 lb turkey = approx. 4-4 ¾ hours; 20 lb-25 lb turkey = approx. 5-6 hours; Cook turkey at 425ºF for the first 30 minutes of cooking time, then reduce temperature to 350ºF and …
From savvymom.ca


HOW TO COOK A PERFECT TURKEY - EASY PEASY MEALS
To cook the perfect turkey, you want to preheat your oven to 500 degrees Fahrenheit. Don’t worry, you won’t be cooking it at this temperature for long, you just want to cook it for 30 minutes at this super high temperature to brown the skin and crisp it up. This will seal in juices, and crisp up the skin, giving you that super golden beautiful outside you want. Then …
From eazypeazymealz.com


PERFECT TURKEY - SUNSET MAGAZINE
Perfect turkey. How to cook the classic Thanksgiving dinner. Written by LINDA LAU ANUSASANANAN, November 18, 2004 Share this story. Recipes. Classic Roast Turkey; Traditional Gravy ; How to carve a turkey; Pumpkins and pilgrims aside, a beautifully browned roast turkey is what Thanksgiving is all about. We’ve tested a mind-boggling number of …
From sunset.com


TURKEY RECIPES - BBC GOOD FOOD
Turkey crown with roast garlic & pancetta. A star rating of 4.9 out of 5. With no bones to contend with, a turkey crown is so much easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent.
From bbcgoodfood.com


TURKEY DRUMSTICKS MAKE AN INEXPENSIVE SHABBAT MEAL – THE ...
Remove the garlic from the peels and mash, then mash into the margarine or olive oil until fully combined. Cool potatoes and place in a large bowl. Add salt and pepper to taste, plus the garlic ...
From forward.com


TIPS & TIMINGS FOR PERFECT TURKEY | FEATURES | JAMIE OLIVER
Turkeys between 4-6kg should be rested for 1½ hours, and ones from 6-10kg can rest for two hours. Heat your oven to 180°C/350°F/gas 4. 4-5kg – cook 2¼ to 2½ hours. 5-6kg – cook 2½ to 3 hours. 6-7kg – cook 3 hours to 3½ hours. 7-8kg – cook 3½ to 4 hours. 8-9kg – cook 4 to 4¼ hours. 9-10kg – cook 4¼ to 4½ hours.
From jamieoliver.com


HOW TO COOK A TURKEY - CANADIAN LIVING
Step 1: Thaw it. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for five hours per pound, or per 500 g. Quicker method: Cover the turkey with cold water (the sink is a good place for this), and change with fresh cold water every 30 minutes; allow one hour per pound (500 g). Step 2: Season it.
From canadianliving.com


PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN RECIPE - FOOD ...
Turkey Food. Cooking Turkey. Martha's Perfect Roast Turkey Recipe - Food.com. This recipe by Martha Stewart makes the most amazingly moist and perfect turkey. Both my mom and mother and law have been using this recipe exclusively since they discovered it about 6 years back. Once you try it you will not go back to making a turkey any other way! Prep time …
From pinterest.com


5 TIPS FOR ROASTING THE PERFECT TURKEY | CANADIAN LIVING
Food Tips How to cook a turkey: 5 tips for roasting the perfect turkey Sep 9, 2015. By: Irene Fong and recipes by The Canadian Living Test Kitchen. Share. Classic Roast Turkey and Gravy Author: Irene Fong and recipes by The Canadian Living Test Kitchen Source: Jeff Coulson Food Tips How to cook a turkey: 5 tips for roasting the perfect turkey Sep 9, 2015. …
From canadianliving.com


HOW TO COOK THE PERFECT TURKEY - BETTYCROCKER.COM
Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
From bettycrocker.com


PERFECT ROAST TURKEY RECIPE - PAM ANDERSON | FOOD & WINE
Using kitchen string, tie the turkey legs together, then bring the string around the turkey and tie the wings at the breast. Scatter the remaining onions, carrot and celery in a large roasting pan ...
From foodandwine.com


HOW TO COOK THE PERFECT TURKEY - FYI
Set the turkey on a V-shaped roasting rack on a large roasting pan, then rub the heck out of it with butter or olive oil (this helps it brown evenly). Place it in the oven, breast-down (this allows the turkey’s natural juices collect in the breast) and let it roast to a nice brown for about half an hour. Remove the bird, flip it and roast for about four hours.
From fyi.tv


PERFECT ROAST TURKEY - GLUTEN FREE RECIPES
Perfect Roast Turkey might be just the main course you are searching for. One serving contains 747 calories, 105g of protein, and 33g of fat. This gluten free and primal recipe serves 8. From preparation to the plate, this recipe takes about 3 hours and 5 minutes. If you have onion, thyme, lemon, and a few other ingredients on hand, you can make it. To use up the lemon you could …
From fooddiez.com


TURKEY PERFECT PORTIONS™ PATé ADULT WET CAT FOOD L NUTRO ...
Our NUTRO™ PERFECT PORTIONS™ Paté Turkey cat food recipe means no more leftovers in your refrigerator. The packaging splits in half, meaning you can serve your cat half now, and save the rest for later, with no messy leftovers. Real turkey is the first ingredient. All PERFECT PORTIONS™ formulas are made with: •Grain free ingredients •No wheat, corn or any artificial …
From nutro.ca


PERFECT ROAST TURKEY - THE GLOBE AND MAIL
Place on a rack over a roasting pan and rub skin with butter, salt and pepper. Roast for 15 minutes a pound for the first 10 pounds (4.5 kilograms) and 7 …
From theglobeandmail.com


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