Lindas Baked Turkey Half Recipes

Steps:

• Preheat oven to 350.
• Wash off the turkey, and place on a lg. cookie sheet.
• Sprinkle bread crumbs oner top of turkey.
• Sprinkle Shake N Bake over crumbs.
• Spray with cooking oil spray all over the top.
• Sprinkle with Tony Chachere's seasoning and pepper.
• Bake for 2 hours.
• Cut into pieces and slice breast, and serve.

Steps:

• Mix first 8 ingredients together in small dish, put onion, carrots, and celery in center of foil pan that you plan on using for grilling or roasting; sprinkle 1 1/2 teaspoons of seasoning mixture onto vegetables, add turkey broth.
• Rinse bird inside and out; pat dry.
• Try to loosen up some of the skin.
• Mix together olive oil and lemon juice; rub onto turkey.
• Sprinkle inside, outside, and under skin of bird with the remaining seasoning mixture.
• PUT TURKEY CUT SIDE DOWN IN FOIL PAN AND REFRIGERATOR FOR ONE HOUR . (Try to get veggies covered by the turkey so that the flavors can saturate the meat a bit).
• Prepare grill: all grill vents (including the cover) are OPEN. (Our grill has 3 vents on bottom and 1 on the lid, open them all up).
• Put 50 briquettes in grill.
• Set grate in place.
• Allow the coals to glow red hot, then change into a light coating of gray ash, which might take about 35 minutes, with the temperature reaching 350°F (medium heat) or so that your hand cannot tolerate the heat for more than 2 seconds-w/o touching grate, of course.
• Put foil pan onto grate; close 2 of the 3 bottom vents, COVER with grill cover that has its 1 vent HALFWAY OPEN.
• Grill for about 90 to 120 minutes, or until the meat thermometer temperature is 165 degrees F. (Allow 15 to 18 minutes per pound).
• Start checking 25 minutes before the minimum amount of cooking time. (If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.).
• Remove turkey from grill and let sit for 15 to 20 minutes before carving.

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.