Kittencals Perfect Roasted Whole Turkey Great For Beginners Food

A SIMPLY PERFECT ROAST TURKEY

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.

KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)

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 BEST BLASTED RAPID-ROAST WHOLE CHICKEN

Steps:

• 1. Rinse the chicken inside and out well under cold water, then pat dry using a paper towel. In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken. Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired). Place the lemon/s inside the cavity. Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking). Using cotton string tie the legs together tightly. At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken). Set oven to 450 degrees F. Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less) Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

WHOLE ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees F.
• Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry.
• Mix 1/2 pound of butter with the chopped rosemary, salt and pepper. With your hands, carefully separate breast skin from the meat and spread rosemary butter in between.
• Rub turkey inside and outside with salt and black pepper. (If desired, stuff with mushroom stuffing)
• Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with 1 cup of olive oil and transfer to preheated oven. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so that the vegetables don't burn.
• Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F. in the thickest part of the thigh.
• Remove and let rest in warm place before serving.
• Add the pomegranate juice to the roasting pan and simmer for 10 minutes. Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened.
• Place turkey on serving platter. Sprinkle with pomegranate seeds. Spoon tablespoons of sauce over turkey.
• Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
• Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
• Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside.
• Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated.
• Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).

HOW TO GRILL A WHOLE PERFECT TURKEY

Steps:

• 15 lb Turkey.
• Rinse Turkey.
• Pat Dry with Paper Towels.
• Put into a Large Aluminium Pan.
• Separate skin from the breast of the turkey slide in about 5 slices of butter in different locations.
• After Cleaning out the inside of the Turkey, put in about 4 Whole Peeled and Sliced Carrots, 3 peeled and Sliced Onions, 1 quartered Apple and about 2 Table Spoons minced Garlic.
• Combine 3 Cups Cranberry Juice and 3 cups Apple Juice, 1/2 Brown Sugar 1/2 cup Soy Sauce and a 1/2 cup of White Vinegar with 1 Table Spoon Minced Garlic. Stir well.
• Season the outside skin with a good covering of Season All, Garlic Powder, and Onion Powder.
• Fill the cavity of the Turkey with as much of this marinade as possible. It will drain out after you lay the turkey down. You will want atleast 2 inches of marinade around the turkey.
• As the turkey cooks, you will need to add more of this to the pan, or you can use substitute it with a small amount of water.
• Cover the turkey Completely with foil.
• Put the turkey as low on the grill as possible the lid of t grill MUST close completely.
• Start the turkey on a temperature around 500 degrees. Lower the heat to medium or medium high after 30 minutes.
• You will want to keep the turkey on a temperature that the marinade stays at a Slow Boil.
• Baste the turkey regularly, keep the skin moist.
• I cook my turkey about 15 to 20 mins per pound.
• 1 hour before the turkey is done you should loosen the foil around the bird so that the skin browns. Do not remove it completely as the foil keeps the steam inside.
• Remove the turkey only after the internal temperature reaches 165 degrees F.
• Remove the carrots, onions, apples and garlic from inside the turkey.
• Let the turkey cool for 15 mins before carving.

PERFECT ROAST TURKEY

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.

KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)

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.

GRILLED WHOLE TURKEY

Steps:

• Preheat grill. Rinse turkey and pat dry.
• Place turkey breast side down, directly on grill to sear until golden brown.
• Mix other ingredients in large roasting pan. Place turkey, breast side down, in pan, and
• pour liquid over turkey (I sometimes pour the seasonings into the cavity between skin/meat).
• Cover tightly with foil and grill. Cook 11-13 minutes per pound (internal temperature of
• 180 degrees in thigh). Let stand 15 minutes before carving.