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
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
VERY MOIST AND FLAVORFUL ROAST TURKEY
Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.
Provided by Andie
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
- Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
- Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
- Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
- Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
- Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g
PERFECT ROAST TURKEY WITH BEST-EVER GRAVY
Provided by Food Network
Categories main-dish
Time 6h
Yield 18 servings with about 7 cups
Number Of Ingredients 8
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
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.
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.
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
More about "best roast turkey recipe ever"
BEST ROAST TURKEY RECIPE - HOW TO COOK A TURKEY IN THE …
From delish.com
3/5 (3)Calories 490 per serving
THE BEST AND JUICIEST ROAST TURKEY EVER - AHEAD OF THYME
From aheadofthyme.com
5/5 (6)Estimated Reading Time 3 minsCategory PoultryTotal Time 2 hrs 45 mins
- Remove turkey neck and giblets and set aside for your homemade gravy (it is used for the turkey stock).
- Wash and pat dry turkey with paper towels. Place turkey on roasting tray and tuck the wings underneath the turkey.
- Coat the turkey skin both on top and underneath (if possible) generously with olive oil or butter. You can add some chopped herbs (rosemary, thyme and/or sage) on top of the bird as well (optional).
BEST CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
BEST OVEN ROASTED THANKSGIVING TURKEY RECIPE EVER - OH SWEET BASIL
From ohsweetbasil.com
THE BEST TURKEY RECIPE EVER - FOODHOUSEHOME.COM
From foodhousehome.com
BEST ROAST TURKEY RECIPE EVER OF 2022 - INFOBUY
From infobuy.org
THE BEST TURKEY RECIPE EVER — WE REALLY MEAN IT - THE DAILY MEAL
From thedailymeal.com
THE BEST ROAST TURKEY YOU COULD EVER EAT RECIPE
From foodhousehome.com
THE BEST ROAST TURKEY RECIPE | ART FROM MY TABLE
From artfrommytable.com
BEST RECIPE TO ROAST A TURKEY - RECIPESCHOICE
From recipeschoice.com
10 TIPS FOR THE BEST ROAST TURKEY EVER | CANADIAN LIVING
From canadianliving.com
THE BEST ROASTED TURKEY RECIPE: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BEST THANKSGIVING TURKEY RECIPES OF ALL TIME
From allrecipes.com
BEST RECIPE FOR ROAST TURKEY : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
You'll also love