PERFECT ROAST TURKEY
Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 10
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.
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
UNSTUFFED TURKEY
This is a simple recipe for an unstuffed turkey. Apparently this is how the USDA wants it, so as to make sure the bird gets cooked all the way through. Most people are going to stuff it, including myself.
Provided by Miss Erin C.
Categories Whole Turkey
Time 6h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the Turkey inside and out and place on a rack in a heavy roasting pan. Let the bird sit for several hours, covered with a kitchen towel to come to room temperature. Preheat oven to 450°F.
- Place the bacon slices over the turkey.
- Roast for 30 minutes.
- Turn the heat down to 375°F.
- Remove the bacon.
- Don't baste the Turkey, just cook it until it is done (until the inner fold of the thigh reads at 165°F on a meat thermometer).
- If it begins to look too browned, too soon, cover it with foil, loosely.
- When done, remove to a serving platter for 10 minutes, tented with foil.
- For gravy, pour off all but 1/4 cup of the drippings.
- Add 4 cups of turkey broth and scrape up the little bits.
- Put the roasting pan over medium heat and boil to reduce the juices by half, stirring frequently.
- Add salt and pepper to taste.
Nutrition Facts : Calories 1236.3, Fat 70.3, SaturatedFat 20.9, Cholesterol 457.4, Sodium 1687.4, Carbohydrate 0.8, Protein 139.6
PERFECT ROAST TURKEY 101
This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
- Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
TRADITIONAL ROAST STUFFED TURKEY
When I eat roast turkey, I want a basic recipe, no special herbs or brines. Slow roasted straight up, browned to perfection. Just the way Grandma used to do it when I was a little girl. I begin the stuffing preparation the night before. Don't let the long instructions scare you off, I explained each step for beginner cooks.
Provided by Chef Dee
Categories Whole Turkey
Time 4h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Tear the bread into pieces, and place back into the bags overnight.
- Dice the onion, and leave covered on the counter.
- The next day, saute the diced onion in margarine, stir in sage and chicken broth.
- Place the bread pieces in a large mixing bowl, pour most of the onion mixture onto the bread and stir.
- The stuffing has enough moisture when you can squeeze a handful, and when opening your hand, the stuffing stays in a loose ball. If it falls apart, add a little more onion mixture.
- If it is soggy and squeezes together tightly, add a little more bread pieces.
- If the bird has skin which is binding it's legs together, cut this.
- Rinse the bird, remove and discard heart, neck etc. and pat the insides to remove some of the moisture.
- Push the stuffing into the carcass,until you cant' get anymore in, overstuffing the bird as seen in the picture. The tighter you push it in, the moister the stuffing will be.
- Stuff the neck cavity.
- If you have leftover stuffing, that is a good thing. Place it in a sprayed crock pot and cook on low for 4-5 hours.
- Wrap the legs and wings with foil, they will cook quickly.
- Put a piece of loose foil over the entire bird.
- Roast at 325°F for about 3 hours.
- Remove all of the foil, setting it aside and roast for another hour.
- If the turkey does not have a pop up timer, use a meat thermometer.
- When done, set the turkey out on the counter and cover loosely with the foil, let it stand 20 minutes for a moist bird.
- Remove the stuffing from the bird and mix it in with the crock pot stuffing.
- Carve the turkey and serve on a platter.
- Enjoy this time honored tradition with your loved ones.
- You may use more or less sage, according to your tastes.
Nutrition Facts : Calories 829.6, Fat 37.1, SaturatedFat 9.5, Cholesterol 225.8, Sodium 935.9, Carbohydrate 43.7, Fiber 2.4, Sugar 4, Protein 74.8
STUFFED ROAST TURKEY
For our Thanksgiving dinner, this moist golden-brown stuffed turkey is a treasured tradition. My grandmother used this recipe...and now my children, grandchildren and great-grandchildren enjoy turkey with us in the same savory way! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking, loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika., Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes. , For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing.
Nutrition Facts : Calories 677 calories, Fat 28g fat (9g saturated fat), Cholesterol 227mg cholesterol, Sodium 781mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 70g protein.
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- Remove the neck and giblets (gizzard, liver, and heart) from the cavity of the bird. Rinse the thawed turkey and pat dry with paper towels.
- Place onions, celery, and rosemary in the cavity of the turkey. Pull the legs of the turkey together and tie with kitchen twine. Place turkey in a turkey roasting pan with rack
- Melt butter on stovetop or low power in the microwave. Brush the entire turkey with the melted butter, season with the dried sage, salt, and fresh ground pepper.
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