Spiced And Super Juicy Roast Turkey Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
• Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
• To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

Steps:

• Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
• Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
• Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and sage if desired.

Steps:

• Mix the spices into the mayonnaise until thoroughly blended.
• Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
• (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
• Roast on lowest rack of the oven at 500°F for 30 minutes.
• Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
• Reduce the oven temperature to 350°F.
• Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
• Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Stir together the onion, roasted red peppers, whiskey, and garlic and place this mixture inside the cavity of the bird. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub half of the chipotles on the outside of the turkey, and place the rest inside the bird cavity. Place turkey in a roasting bag; close the bag according to the bag directions, and place onto a roasting pan.
• Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. 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, and allow to rest in a warm area 10 to 15 minutes before slicing.

Steps:

• In a large ice chest, combine the water, dissolved salt, and sugar, stirring well. Add all the other ingredients and mix until all are soaked with the liquid. Add Turkey and ice, allowing the ice to cover the Turkey and delicious components. This concoction will need to sit overnight, preferably at least 24 - 48 hours. During that time, simply rotate the turkey and add ice as needed.
• When ready to cook the turkey, remove the bird, rinse well and use a towel to pat dry. I use a hair dryer, which in turn, helps create a crisper skin. Allow the turkey to arrive at room temperature This should take 40 min - 1 hours Preheat oven to 450°F In the cavity, stuff the salt pork, rosemary bunch, garlic cloves, and oranges inside.
• Combine the olive oil, pressed garlic, and butter in a bowl, and brush the entire turkey's skin. I do not truss the bird. Any ingredients that may fall out add a great flavor to drippings if you're making gravy with them.
• Place the turkey breast-down in your roasting pan. Place in the oven and cook at 450°F for 40 minutes, turning temp down to 350°F for the duration of roasting. There is no need for basting this turkey, and opening the oven will only prolong it's cooking time. Turn the bird breast-up during the last 30 minutes of cooking time. Turkey should reach 165°F when checked with a thermometer in the thigh joint.
• 10lb = 2.5 hours.
• 15ld = 3.00 hours.
• 20lb = 3.75 - 4.00 hours.