Turkey Robinson Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Remove the turkey giblets from the cavity and rinse the turkey well. Pat dry and put it on a roasting rack in a roasting pan. Salt the turkey cavity and squeeze the juice of the lemons inside the cavity. Stuff the cavity with the lemon halves, rosemary and 2 onion quarters. Add the remaining onion, all of the giblets and turkey parts, and 4 cups water to the bottom of the roasting pan. Season the skin of the turkey with salt and pepper, to taste, and rub with butter. Put the turkey in the oven and roast until the temperature of the breast reaches 170 degrees F on an instant-read thermometer, 3 1/2 to 4 hours. Baste the turkey with pan juices every 30 minutes. Cover with foil if browning too fast.
• Remove the turkey to a cutting board when ready and allow it to rest for 20 to 30 minutes before carving. Arrange the carved turkey on a serving platter and gobble it up!

Steps:

• Rinse cavity of turkey with cool running water, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. In a medium bowl, combine barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
• Light a charcoal fire, and let it burn until the coals have become white ash. Alternatively, heat one side of a gas grill set on medium-high.
• Brush the entire turkey with the marinade. Place turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Cook turkey with the grill lid closed until the internal temperature in the thickest part of the leg and breast is 180 degrees, about 4 to 4 1/2 hours. Baste with the marinade every 30 to 45 minutes, rotating turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
• When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy, if desired, or additional barbecue sauce.

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.