KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)
Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time 4h25m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
- Set oven rack to lowest position.
- Remove the giblets and neck from the cavity.
- Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
- Place the turkey on a rack on a roasting pan.
- In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
- Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
- Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
- Season the turkey all over with salt and lots fresh ground black pepper.
- If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
- Place/tent a large piece of heavy foil over the turkey.
- Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
- Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
- If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
- After about 2-1/2 hours of cooking time remove the foil.
- Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
- The total cooking time for this 18-pound stuffed bird should be about 4 hours.
- Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
- --------------------------------------------.
- **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
- For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
- For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
- For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
- For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.
KITTENCAL'S BLASTED RAPID ROAST 2-HOUR WHOLE TURKEY
No more waiting around for hours for your turkey to cook, it will be cooked in a short time and with perfect results! this method will seal in juices to produce a juicy tender turkey, this is for unstuffed turkeys only and do not use this method for turkeys weighing over 16 pounds, cooking time is only estimated it will depend on the size of the turkey used --- a 14-pound unstuffed turkey should be cooked in 1-1/2 hours, and a 16 pound turkey should be cooked in just under 1.75 hours --- do *not* allow the water in your pan to evaporate or it will start to smoke, I advise to use your above-oven fan while cooking the turkey, and I strongly suggest to only use margarine for this since butter tends to scorch at high heat, if you are brining the turkey firstly then omit the salt --- also see my recipe #221743
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time 2h20m
Yield 1 whole turkey
Number Of Ingredients 5
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).
Nutrition Facts : Calories 9019, Fat 502.2, SaturatedFat 131.7, Cholesterol 3488.4, Sodium 9058.6, Carbohydrate 1, Protein 1048.6
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
VERY MOIST AND FLAVORFUL ROAST TURKEY
Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.
Provided by Andie
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
- Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
- Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
- Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
- Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
- Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g
KITTENCAL'S JUICY CROCK POT TURKEY BREAST
This method creates a very moist flavorful turkey breast, the low slow cooking will create juice if you want more juice just add in a can of low-sodium chicken broth undiluted although you really don't need to --- do not add in any extra salt the onion soup mix is salty enough --- for best flavor I recommend not to use previously frozen then thawed turkey breast, use fresh if possible, since every crock pot cooks differently the cooking time is only estimated, a bone-in breast will need slightly longer to cook --- see my recipe#145064
Provided by Kittencalrecipezazz
Categories Turkey Breasts
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the breast under cold water, then pat dry using paper towel.
- Lightly rub vegetable oil all over the turkey breast.
- In a small bowl mix together the onion soup mix with garlic and black pepper, then rub all over the breast and underneath the skin (at this point you may cover tightly and refrigerate for 24 hours).
- Cover and cook on HIGH for 1 hour.
- Reduce the heat to LOW and cook for about 5 hours for a 6-pound breast, for a larger breast increase cooking time slightly (some crock pots/slow cookers cook faster than others cooking time is only estimated).
Nutrition Facts : Calories 747.4, Fat 34.1, SaturatedFat 9, Cholesterol 294.8, Sodium 647.3, Carbohydrate 3.4, Fiber 0.4, Sugar 0.2, Protein 99.7
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- Preheat oven to 325 degrees F, convection oven heat set to 320 degrees F. Set oven rack to lowest position. Remove the giblets and neck from the cavity. Rinse the turkey well with cold water inside and out then pat dry with a paper towel. Place the turkey on a greased rack on a greased roasting pan.
- In a small bowl mix together the melted butter with oil (I also like to add in 1 tablespoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
- Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine). Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
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