The Perfect Turkey Recipes

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.

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.

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.

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.

Steps:

• Prepare desired stuffing.
• Heat oven to 325 degrees.
• Remove neck and giblets from turkey.
• Rinse and drain; pat dry with paper towels.
• Loosely fill cavity with stuffing.
• Fold neck skin over back of turkey and fasten with toothpicks.
• Arrange veggies and herbs on bottom of a shallow roasting pan.
• Pour wine over.
• Place turkey, breast side up, on top of veggies.
• Brush skin with butter; sprinkle with salt and pepper.
• Cover stuffing in cavity with foil.
• When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.
• Follow turkey package directions for cooking times.
• Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
• Transfer turkey to a serving platter.
• Cover loosely, let stand 20 minutes, then carve.

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.