A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g
THE BEST ROASTED TURKEY
We wanted a moist and flavorful bird with plenty of well-seasoned drippings. (That way we could use them to make the best gravy!) The key is to use traditional Thanksgiving herbs (think parsley, sage, rosemary, bay and thyme) and classic aromatics like onion and garlic. For richness, we basted with butter which also makes the most golden-brown and crispy skin. Leaving the bird untrussed allows the air to circulate for more even cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Adjust a rack in the lowest position and preheat oven to 325 degrees F.
- Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil.
- Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the 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 the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.
KENTUCKY ROASTED TURKEY
Make and share this Kentucky Roasted Turkey recipe from Food.com.
Provided by The Spice Guru
Categories Whole Turkey
Time P1DT4h45m
Yield 1 Kentucky Roasted Turkey, 16 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A VERY CLEAN OVEN! (STEP ONE): PLACE one fresh (or properly, completely thawed) 16 lb turkey in a large colander in sink; REMOVE neck and gizzards from one fresh (save neck and gizzards for stuffing and/or gravy if desired); RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE BASE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 3/4 cup unseasoned meat tenderizer, 6 tablespoons Accent seasoning; SLOWLY lower turkey into the bucket with brine; COVER; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator between 12 to 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector).
- PREPARE the stuffing for Recipe #490665 refrigerate until chilled; REMOVE top rack from oven; PLACE bottom rack in the lowest position; PREHEAT oven to 450°F.
- SOFTEN 1 stick unsalted butter to room temperature; FUNNEL 2 tablespoons Recipe #422315 (use seasoning mix only without added flour) into an empty spice shaker; SET aside.
- REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; BRING a large pot of water to near-boiling; CAREFULLY pour scalding hot water over turkey skin and into cavities; ALLOW turkey to drain and cool in colander; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; APPLY the butter well under the beast skin and on every outer surface, followed by a sprinkle of the reserved seasoning in spice shaker; TURN turkey breast side down and sprinkle cavity of turkey well with the seasoning; FILL neck cavity with prepared stuffing without packing; CLOSE skin flap over and sew-fasten with toothpicks; TURN turkey over; TUCK the wing tips below turkey to secure in place. FILL the large cavity of turkey loosely with stuffing; TIE legs together securely using kitchen twine; SPRINKLE turkey liberally and evenly with the reserved seasoning in spice shaker (you don't have to use all of the seasoning, just season turkey well).
- ADD the prepared onions, carrots and celery to the bottom of a large roasting pan; ARRANGE the sage sprigs and bay leaves over vegetables; POUR 2 cups water into roasting pan to cover herbs completely; PLACE a roasting rack over vegetables and herbs in pan; PLACE turkey onto rack; RUB the outer surfaces of turkey evenly and generously with the remaining RUB; PLACE turkey into preheated 450°F oven on low rack.
- FIRST, set oven timer for 45 minutes; ROAST turkey at 450°F until timer sounds; REDUCE oven temperature to 325°F; SET oven timer for 1 hour and 15 minutes.
- INSERT an instant-read thermometer without touching bone into the thickest part of the breast to read 165°F -- and in the thigh -- 180°F; OTHERWISE, continue roasting at 325°F and basting if desired) and reading temperature of turkey, until the temperatures are reached.
- TRANSFER turkey to a serving platter; COVER turkey loosely with foil; ALLOW turkey to set between 20-30 minutes before carving.
- CARVE properly for optimum enjoyment.
- SERVE and enjoy!
Nutrition Facts : Calories 794.6, Fat 42.3, SaturatedFat 13.9, Cholesterol 324, Sodium 339.3, Carbohydrate 3.9, Fiber 1.1, Sugar 1.9, Protein 93.2
KENTUCKY HOT BROWNS
Steps:
- Preheat oven to 425 degrees F.
- Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
- Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
- Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
- For assembly:
- Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
- Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
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.
KENTUCKY FRIED TURKEY
Make and share this Kentucky Fried Turkey recipe from Food.com.
Provided by The Spice Guru
Categories Whole Turkey
Time P1DT1h45m
Yield 1 Fried Turkey, 16 serving(s)
Number Of Ingredients 6
Steps:
- NOTES: THOROUGHLY STUDY ARTICLES (OR WATCH YOUTUBE VIDEOS) REGARDING SAFETY HAZARD PREVENTION WHEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A BARBOUR 1118 32-QUART STAINLESS STEEL TURKEY DEEP FRYER SET (WITH ACCOMPANYING INSTRUCTIONS, DEEP-FRYING BASKET, RACK AND HOOK). THE ENTIRE SET CAN PURCHASED ONLINE FOR AS LOW AS $92.00.DO NOT BRINE TURKEY IF USING PRE-BRINED TURKEY (TURKEY ENHANCED IN A SALINE SOLUTION OR BROTH; CHECK INGREDIENT LABEL). (STEP ONE): PLACE a large colander in sink; REMOVE neck and gizzards from one fresh (or properly, completely thawed) 14-16 pound turkey (save neck and gizzards for stuffing and/or gravy if desired); RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 3/4 cup unseasoned meat tenderizer, and 6 tablespoons MSG.
- SLOWLY lower turkey into the bucket with brine; COVER turkey; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator for 12 (and up to) 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector).
- MIX the 1/4 cup Recipe #422315 in a medium bowl (use seasoning mix only without adding flour).
- REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; ALLOW turkey to drain in colander; PAT turkey as dry as possible; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; GENEROUSLY apply the seasoned RUB mixture well under the beast skin, on the outer skin, and in the inner cavities; PLACE seasoned turkey into a roasting pan; COVER; PLACE into refrigerator; ALLOW turkey to absorb seasonings for 8-12 hours.
- REMOVE turkey from refrigerator; UNCOVER turkey; ALLOW to rest at room temperature for 1 1/2 to 2 hours.
- POUR 4 gallons vegetable oil or peanut oil into 32-quart stainless steel turkey deep frying pot; PLACE pot over a sturdy outdoor propane burner; SLOWLY heat FRYING OIL to 250°F; USE a deep-frying thermometer to moniter heat.
- CAREFULLY and slowly lower the deep-fryng rack with hook containing brined turkey into the preheated frying fat; RAISE the oil temperature to 295°F.
- SET timer for 55 minutes; MAINTAIN oil temperature between 275°F and not over 300°F (check the oil temperature often using a deep-frying thermometer).
- STEADILY pull the hook with rack to lift turkey; TEST the temperature of the turkey in the deepest part of where the thigh and breast meet without touching the bone, using a probe instant-read meat thermometer; CAREFULLY pull turkey from the hot oil when an instant-read thermometer inserted into the thickest part of the breast reads at least 165°F, and in the thigh, 180°F; PLACE turkey on a well-placed large cutting board to rest; TENT turkey loosely with foil.
- ALLOW turkey to rest between 20-30 minutes, without piercing or carving turkey in the meantime; CARVE turkey properly for maximum enjoyment; SERVE immediately and enjoy!
Nutrition Facts : Calories 635.6, Fat 31.9, SaturatedFat 9, Cholesterol 270.1, Sodium 272.4, Protein 81.1
HOT BROWN TURKEY CASSEROLE
If you've ever tried the Hot Brown Sandwich at the Brown Hotel in Louisville, Kentucky, you'll love this version. It can be assembled ahead and refrigerated; just adjust baking time accordingly if cold. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook until slightly thickened, 6-8 minutes. Remove from heat., In a small bowl, lightly beat egg. Gradually whisk in 1/2 cup sauce. Slowly return all to the pan, whisking constantly. Add 1/2 cup Parmesan cheese, salt and pepper. Cook and stir until thickened. (Do not allow to boil.), In a greased 13x9-in. baking dish, layer 6 toast slices and turkey; pour sauce over top. Sprinkle with paprika, bacon and remaining 1/4 cup Parmesan cheese., Bake until heated through, 20-25 minutes. Top with tomatoes and parsley. Cut remaining toast slices in half diagonally; serve on the side.
Nutrition Facts : Calories 316 calories, Fat 13g fat (6g saturated fat), Cholesterol 117mg cholesterol, Sodium 472mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
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