2 Hour Steam Roasted Turkey Food

2-HOUR STEAM ROASTED TURKEY

Steps:

• 1. BEFORE YOU GET STARTED: You will be baking at a very high temperature, there's no room for error, so, make sure your oven is clean or it will smoke up the house. Also, the oven must register accurate temperatures. If you are uncertain about this, test your oven with an oven thermometer. Do NOT bake any side dishes in oven while turkey is roasting.
• 2. TOOLS YOU WILL NEED: Roasting Pan with Rack (big enough for turkey) You will need a meat thermometer: the kind you leave in during baking (not an instant-read) would be nice, however, you can test close to the end of cooking time with an instant read.
• 3. Thaw turkey in the fridge breast side down. NOTE: this could take a couple of days. Remove 30 minutes prior to roasting and turn breast side up. NOTE Do NOT rush the thawing process by trying to thaw on the counter. This is not safe!
• 4. Remove giblets and anything in the cavity of the turkey; set aside for making giblet gravy and/or stock. Cut off any excess fat around the body cavity. There's always a big hunk right at the main cavity entrance. Discard it.
• 5. Rinse off the turkey and dry inside and out with paper towels. It must be dry as you are going to oil the skin. Oil the turkey on all sides (oil will help keep moisture in), place breast-up and prop the vent open with an eating fork. The fork will stay in the turkey during roasting. Do not tie the legs together and do not stuff. You want the heat to circulate. NOTE: If you do not have Olive Oil, use some other kind of oil, do not use butter, it tends to burn.
• 6. Preheat oven to 475 degrees.
• 7. Place breast-up on an oiled rack and place inside roasting pan. Do not salt (salt draws out moisture), however, you may pat herbs and pepper on the oiled skin or place in cavity. Insert meat thermometer at the breast bone. Push all the way until it touches the breast bone. It should not touch any part of the pan or the inside of the oven. NOTE: Optional: Spray pan and rack with PAM. Line with aluminum foil and spray the foil as well. This will make for a much easier clean up.
• 8. Lay a greased sheet of aluminum foil loosely on top of the turkey; do not tuck or wrap; just let it lie on top.
• 9. Pour 3/4-inch of water or stock into bottom of roasting pan. This should not touch the turkey, adjust rack if necessary. Check that ¾" of liquid remains in the bottom of the pan throughout roasting. Do not baste and open the oven as SELDOM as possible.
• 10. Roast turkey for 2 hours (18 to 20-pound). Remove from oven when the thermometer reads 160°. NOTE: For a larger turkey, you may need some more time. Watch thermometer.
• 11. Let turkey rest for 10 to 20 minutes before carving. NOTE: if meat at leg/thigh joint seems excessively red, return this portion to oven while craving the rest.

ROASTED TURKEY

Steps:

• Adjust a rack to lowest position and remove other racks.
• Preheat oven to 325 degrees F.
• Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs and bay leaves inside. Set bird on a roasting rack set in a roasting pan; breast side up, and brush generously with half of butter and season with salt and pepper. Tent the bird with foil.
• Roast turkey for 2 hours. Remove foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
• Remove turkey from the oven and set aside to rest for 15 minute before carving. Carve and serve with dressing.
• Preheat oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

SAFEWAY'S TWO HOUR TURKEY

Steps:

• Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
• Rinse turkey inside and out with warm water. Pat dry with paper towels.
• Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
• Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
• Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
• Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
• Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:.
• 10-13 lb. 50min to 1 1/4 hrs.
• 13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
• 16-19 lb., 1 1/4 hrs to 2 hrs.
• 19-22 lb., 1 1/2 hrs to 2 hrs.
• 22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
• Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
• Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
• Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
• Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.
• Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
• Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
• Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.

THE BEST ROAST TURKEY YOU COULD EVER EAT

Steps:

• Rinse the turkey and dry it well. Sprinkle the cavity well with salt. Stuff as desired.
• Rub the softened butter all over the outside of the bird, and sprinkled it lightly with salt.
• Place the turkey on the rack of a large roaster, which has a heavy bottom, pouring about 2 inches of water in the bottom of the pan.
• Lay the neck and giblets alongside, cover the pan tightly and put it on the large burner on top of the stove. Allow it to boil and then steam gently for 4 1/2 to 5 hours, approximately the same length of time that it would take to roast the same bird. Take care to see the pan does not cook dry.
• When the drumsticks are loosened and the meat thermometer indicates the bird is about done, dribble a bot of soft butter over the skin, sprinkled it with a bit of white sugar and flour and bang it into a 350*F oven to brown while theaccompanying vegetables are cooking on top of the stove.
• The drippings in the bottom of the roasting pan will be a rich dark brown. Skim off any fat and then use them to make a rich gravy.

JACQUES PéPIN'S STEAMED AND ROASTED TURKEY

Steps:

• For the turkey: Cut off the ends of the drumsticks if your butcher hasn't already. Make a cut about 1-inch deep and 1 1/2 inches long at the joint connecting the drumstick and thigh of each leg and at the joint connecting each of the wings and the breast.
• Place a small wire rack (or crumpled foil) in the bottom of a large stockpot (or other large pot like a canning or lobster pot) and add 6 cups of water. Place the turkey (minus the neck, gizzard, heart and liver) in the pot, and bring the water to a boil. Cover, reduce the heat to low, and steam the turkey for about 30 minutes.
• For the glaze: In a small bowl, mix together the cider, vinegar, Tabasco and salt. Set aside.
• Remove the pot with the turkey from the heat and heat the oven to 375 degrees. When the turkey is cool enough to handle, remove it from the pot (reserving the stock created from the steaming) and place it breast side up in a roasting pan. Put the pan in the heated oven, and cook the turkey for 30 minutes. Sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. Brush the turkey with the glaze, and continue to cook it in the oven for 1 1/2 hours longer, brushing it with the glaze occasionally. If the top of the bird begins to brown too much, cover it loosely with aluminum foil.
• While the turkey is roasting, pour the reserved stock into a bowl and let it rest until most of the fat rises to the surface, about 10 minutes. Skim off and discard as much fat as possible. Transfer the stock to a saucepan and add the turkey neck, gizzard and heart. (As a special treat, sauté the liver in a little butter, add salt and pepper and snack on it with a cold glass of white wine.) Bring the stock to a boil and reduce the heat to low. Simmer, partly covered, until reduced to 4 cups, about 1 hour. Remove the neck, gizzard and heart from the stock, pick the meat from the neck and coarsely chop the meat along with the gizzard and heart. (You should have about 2 cups of meat.) Return the chopped mixture to the stock.
• Remove the turkey from the oven when the breast and the leg register an internal temperature of about 160 degrees. Transfer to an ovenproof serving platter and, using small pliers and a fork, pull the sinews (which are visible at the drumstick tips) from the drumsticks through the tines of the fork, so you do not pull out chunks of meat along with the sinews. Discard the sinews. Keep the turkey warm, uncovered, in a 160-degree oven.
• For the sauce: Add the stock and giblets to the vegetables in the roasting pan and mix well with a wooden spoon, scraping the bottom. Transfer the contents to a saucepan and let rest for 5 minutes. Skim off as much fat from the surface as possible. Place the pan over medium-low heat, add the wine and potato-starch mixture and bring to a boil, stirring occasionally until it thickens. Simmer for 1 minute and season with salt and pepper to taste. Transfer to a warm sauceboat and serve.

TWO-HOUR TURKEY AND GRAVY

Steps:

• Preheat oven to 450°F.
• Put the onion, garlic, and rosemary, if using, into the empty turkey cavity. Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil. Place in the oven, uncovered, and roast, unattended, for 1 hour. Carefully remove the turkey from the oven (close the door of the oven), watching out for steam. Brush the turkey with butter or its juices. Return to the oven quickly and reduce the heat to 400°F.Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if the breast is too brown. Cook another 30 minutes, adding stock if the pan juices evaporate.
• The turkey is done when a meat thermometer inserted in its thigh registers 170°F and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Discard the onions and garlic from inside the turkey. The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
• If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).
• While the turkey is resting, place the pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of the fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.

2-HOUR TURKEY

Steps:

• 1. PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what you'll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. NOTE: Even WITH a pristine oven, I still smoked out my house last Thanksgiving... so a tip to cut down on the smoke issue is to add about an inch of water (or broth) to the roaster pan...and keep replenishing it as needed. By doing this, not only was the smoking problem eliminated, but I had terrific drippings for gravy! Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since it's directly above the heating elements.
• 2. Remove all giblets, neck, pop-up thermometer (if there is one), and any trussing (like the plastic thing that holds the legs together). Rinse turkey THOROUGHLY, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper towels.
• 3. Place on V or U-shaped wire rack in roasting pan, so that turkey doesn't rest on the bottom of the pan. The first time I made this I didn't have a rack, so I just slapped it in my grandmother's old-fashioned blue-enamel roaster pan and it turned out FINE. If you don't have a rack...take a long piece of aluminum foil and wad it up into a long rope, then coil it in the bottom of the pan and rest your turkey on that. NOTE: I STRONGLY RECOMMEND KEEPING 1-2 INCHES OF WATER IN THE BOTTOM OF YOUR ROASTING PAN DURING COOKING. This will GREATLY reduce smoking (which can be brutal). The first year I made this, I didn't put water in the bottom of the pan...and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
• 4. Rub the entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
• 5. Pull wing tips AWAY from the body, twist them and tuck them, backward, under the bird... up by its neck.
• 6. Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond the pan rim, make a foil "collar" underneath to make sure drippings flow back into the pan. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. It's probably okay to put a little seasoning in the cavity (herbs, lemon, onion) but don't fill up the cavity.
• 7. Pour 2 inches of water into the bottom of the pan.
• 8. Bake on the 2nd to lowest rack in the oven.
• 9. Halfway through cooking time, turn the roasting pan around 180 degrees to ensure even cooking. Do NOT flip the bird over.
• 10. It's done when the internal temp (in the thickest part of BOTH the THIGH and BREAST is 160 degrees. Make certain they are BOTH at temp. Sometimes the thighs take a bit longer. When done, remove from the oven. Approximate Cooking Timing: 10-13 lbs. = 50 minutes to 1 1/4 hrs. 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/2 hrs to 2 hrs. 19-22 lbs. = 1 3/4 hrs to 2 1/4 hrs. 22-24 lbs. = 2 hrs to 2 1/2 hrs. 25+ lbs. = 2 1/4 to 2 3/4 hrs...or a bit more depending on how humongous it is. Are you sure it's not an ostrich you're roasting? If not, call the Guinness Book of Records.
• 11. Cover completely with foil and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees. After resting, transfer to a platter for carving. NOTE: There will likely be a lot of juices in the cavity. Drain them before transferring the bird to a platter. Save the juices to make gravy or moisten dressing.

KITTENCAL'S BLASTED RAPID ROAST 2-HOUR WHOLE TURKEY

Steps:

• Set oven rack to second-lowest position.
• Set oven to 450°F and preheat for about 8 minutes.
• Grease a large roasting pan and a flat rack to fit into the pan.
• Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously.
• Rinse the turkey inside and out with cold water, then pat dry using paper towels.
• In a bowl mix together the melted margarine with salt until well combined.
• Slice off the hanging neck skin then tuck the wing tips under the breast.
• Using cotton butcher's string tie the legs together (do not use nylon string for this).
• Place the turkey on a flat rack breast-side down into the roasting pan.
• Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper.
• Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper.
• Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.
• Roast turkey at 450°F rotating the pan 180°F about halfway through roasting (at this point you will most likely need to add in more water to your pan).
• Roast at 450°F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey.
• Cook/roast the turkey until the thermometer reads 170°F (the temperature will rise to 180°F when the turkey is removed from the oven).
• For 14-pound turkey start checking the thermometer at around 75 minutes.
• Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time.
• When the thermometer reads 170°F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan.
• Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).

MERRITT FAMILY TWO HOUR TURKEY

Steps:

• Remove the turkey from refrigerator and allow it to stand at room temperature for about 45 minutes to an hour.
• While turkey is reaching room temperature, place a rack in the lowest position in an oven. Line a large turkey roasting pan with heavy duty aluminum foil, and spray the lined pan with cooking spray. Preheat oven to 425 degrees F (220 degrees C).
• Remove the giblets and neck from the turkey cavity, and set aside. Wash and dry the turkey with paper towels, and rub the turkey with vegetable oil. Sprinkle the turkey, inside and out, with lemon pepper seasoning. Sprinkle the inside of the cavity with salt, and place the quartered onion, parsley sprigs, rosemary, and oranges in the cavity. Sprinkle the area under the neck skin with lemon pepper seasoning, and stuff the area with a few slices of onion. Loosely tie the legs, and fold the wings underneath the turkey.
• Place the prepared turkey into the roasting pan. Surround the turkey with the giblets and neck, remainder of sliced onion, and carrot. Mix the white wine, cognac, chicken broth, and tomato juice in a saucepan and heat over medium heat until liquid is hot but not boiling. Pour half the liquid into the turkey cavity and the other half into the pan. Cover the turkey with more aluminum foil, making a tent so the foil doesn't contact the turkey skin. Crimp the foil firmly over the edges of the pan to completely seal the turkey in the foil tent.
• Roast in the oven for 1 hour. Remove the turkey from the oven, slit the foil tent, and fold the foil back to expose the turkey skin. Reduce oven temperature to 400 degrees F (205 degrees C) and roast the turkey for 1 more hour, until no longer pink at the bone and the juices run clear. 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, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.