SPICY TURKEY ROAST (MICROWAVE VERSION)
Microwave setting: HIGH 100%/MEDIUM 50% Turkey cooked in the microwave is very juicy, but don't overcook it. Pour the brown juices which accumulate in the bottom of the microwave roasting pan over the sliced meat before serving.
Provided by Rev BJ Friley @RevBJFriley
Categories Turkey
Number Of Ingredients 9
Steps:
- Remove mesh from thawed turkey. Lay turkey out as flat as possible on a cutting board, placing the skin side down.
- Combine garlic, rosemary, pepper and salt in the work bowl of the food processor with the steel blade in place, or in blender. Turn motor on. Add the oil, processing until coarsely chopped.
- Spread half the garlic mixture over the inside of the turkey. Reroll the turkey.
- Spread outside of roll with remaining garlic mixture. Wrap firmly in microsafe plastic film. Secure firmly with string. Pierce film in two or three places with fork.
- Place on microsafe cooking rack over microsafe roasting pan.
- Microwave at HIGH power for 10 minutes. Turn roast over.
- Microwave at MEDIUM power for 35 to 40 minutes, turning roast 2 or 3 times while cooking, until roast registers 170 degrees F in several places (use instant reading thermometer the check temperature).
- Thicken pan juices for gravy, if desired.
- Remove from microwave. Let stand, covered, for 15 minutes. Cut thin slices to serve.
- Garnish with orange slices and rosemary, if desired.
HOT AND SPICY ROASTED TURKEY
I had this at a friend's house, for Thanksgiving a few years ago and I've been hooked ever since. This is the only way to roast your whole turkey, especially if you love spicy foods. Can also be made using two whole chickens.
Provided by mranaz
Categories Whole Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Minus the turkey, put all of the above ingredients in a pot.
- Bring to a boil.
- Cover & simmer for 15 minutes.
- Using a deep pan, pour mixture over top of turkey - cook with breast down/upside down.
- Cook at 500°F first 15 minutes.
- Lower to 350°F & cook 20 minutes per pound.
- Use leftover drippings as sauce for turkey, potatoes or stuffing.
MICROWAVE TURKEY
The is one of two wonderful recipes my good buddy, Daves fixes. He got it out of the cookbook that came with his microwave, and as far as I know, is the only way he has ever cooked turkey in his life. Nuking turkey may sound weird, but this is the most moist, delicious turkey I have ever eaten, in addition to cooking in only 2 hours. It's one of the few things I actually cook in the microwave.
Provided by Toby Jermain
Categories Whole Turkey
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Before attempting this recipe, make sure that your microwave is large enough to handle the bird.
- If not, go buy a larger microwave.
- It's worth it!
- This recipe originated using a 650 watt microwave, but I've also used a 550 watt, a 950 watt, and most lately, a brand-new 1300 watt oven, which is almost too powerful.
- Timing is based on the 650 watt oven and needs to be adjusted for other wattages.
- Wash the turkey thoroughly inside and out, let drain well, and pat dry with paper towels.
- Reserve the neck and gizzards for gravy, or discard, as desired.
- Season the turkey generously inside and out as desired with salt, freshly ground black pepper, granulated garlic, onion powder, and lemon-herb seasoning.
- Stuff and truss the turkey.
- If you do not want to stuff it with dressing, be sure to stuff it full with coarsely chopped onions, celery, oranges, apples, parsley, and sage stems the onion mixture for the flavor and to ensure that cooking time is correct; timing is based on a stuffed bird.
- Rub the outside of the turkey all over with olive oil or butter.
- Wrap the wings and 2-3" of the ends of the legs with aluminum foil.
- No, this small amount will not hurt your microwave!
- Pour 2-3 Tbsp flour into a large plastic baking bag, and shake bag to coat the inside.
- Place turkey in bag (you will probably need help), and loosely close the bag opening with a plastic tie.
- If you close it tightly, the bag will probably explode due to steam buildup about half way through cooking!
- Place the bagged turkey, breast-side down, in a 9"x13"x2" microwave-safe baking dish, or a larger one if your microwave can handle it.
- Although the dish is not necessary, it sure makes it a lot easier to handle the turkey later and can compensate for a leaky baking bag.
- Leaks do happen, just ask the CIA and FBI.
- If the turkey is stuffed with bread dressing, microwave on HIGH for 50 minutes, rotating 180 degrees after 25 minutes.
- Remove from microwave, and turn turkey breast side up.
- Again, you will probably need some help.
- If the breast skin is stuck to the bag, try to release it, but don't get too carried away.
- Return turkey to the oven, rotating 180 degrees, and microwave on HIGH for an additional 50 minutes, rotating again after 25 minutes.
- If turkey is stuffed with veggies, not stuffed with bread dressing, reduce times from 50 minutes to 45 minutes.
- You can even use this method to cook a 5-6 pound bone-in turkey breast by reducing cooking times from 50 minutes to 20-25 minutes The best way to test for doneness is with an instant-read thermometer, stuck into the breast, not touching a bone, which should register 170-175 degrees F.
- Do not rely on the pop-up indicator that might have come with the turkey or on the timing cited above for final doneness.
- Use the thermometer!
- Temperature of the turkey will rise another 5-10 degrees F while the turkey rests.
- Remove the turkey from the microwave.
- Drain juices from the baking bag, degrease, and use to make your favorite gravy recipe.
- You can either let the turkey stay in the bag or remove it to a serving platter and tent with foil.
- In either case, allow the turkey to rest for 15-20 minutes before carving.
- Enjoy, with any accompaniments you desire!
SPICY ROAST TURKEY
This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!
Provided by Mercy
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 10
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.
EVIL TURKEY
This recipe makes the best turkey ever. It's great for Thanksgiving, potlucks, or dinner parties. Its can be made a day in advance to save time. It's a wonderful dish with just the right amount of spice that will fill your whole neighborhood with an enchanting aroma.
Provided by Dreamthief
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : Calories 528.7 calories, Carbohydrate 2.1 g, Cholesterol 196.4 mg, Fat 23.5 g, Fiber 0.4 g, Protein 67.6 g, SaturatedFat 6.8 g, Sodium 233.7 mg, Sugar 0.5 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
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