HOW TO COOK THE JUICIEST, MOST TENDER OVEN ROAST TURKEY
I recently learned How to Cook the Juiciest, Most Tender Oven Roast Turkey EVER - and it has changed the way I am going to cook my turkeys from now on.
Provided by Karlynn Johnston
Categories Main Course
Time 5h15m
Number Of Ingredients 9
Steps:
- NOTE : This method cooks your turkey a LOT FASTER than usual! The USDA doesn't recommend cooking under 325 ° F However, this method steams the turkey and it will get crazy hot inside the bag. If you want an all day turkey, turn the heat down. IF it's cooking too fast, turn the heat down, the residual steam will keep it cooking. The choice is up to you!
- Pre-heat your oven to 300 °F.
- Pat the tops and sides of the turkey dry with paper towels and throw them out.
- Place your turkey so that it's completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across . Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity.
- Take one tablespoon of sea salt flakes or coarse salt and a tablespoon of parsley and mix them in a bowl. IF you have a larger turkey you can double this. Set aside for now, you just had to get this ready because now your hands are getting dirty again!
- Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. Gauge how much you need to cover the surface area in a nice coating. Put the bottle away and roll up your sleeves.
- Rub the olive oil all over the turkey skin, getting it covered well. You don't have to do the bottom.
- Take the salt/parsley mixture and rub it all over the turkey in an even layer. The olive oil will help it stick. It should look like the photo above. Then of course, wash your hands and move on to the next step.
- Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices.
- Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out.
- Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. you can cover the top with tinfoil.
- When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. Let it rest for 10 minutes, then remove the bag.
- You can either move it to a platter (it can be done, with two people and a few forks holding it together in key places) or simply carve it in the pan.
- Use the drippings to make what is the BEST turkey gravy you will ever eat.
Nutrition Facts : Calories 31 kcal, Fat 3 g, Sodium 872 mg, ServingSize 1 serving
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
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.
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.
OVEN-ROASTED TURKEY
Provided by Patrick and Gina Neely : Food Network
Time 3h50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
- Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.
THE WORLD'S BEST TURKEY
This recipe makes a deliciously moist turkey.
Provided by Sarah
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g
KITTENCAL'S MOIST OVEN ROASTED TURKEY BREAST
Cooking time is only approximate for a 6-pound bone-in turkey breast, for a larger breast cooking time will need to be adjusted, whatever the size of turkey breast roast until a meat thermometer reads 160 degrees F, for perfect doneness a meat thermometer (instant or regular) should be used --- for the very best flavor a turkey breast with the skin left on is an absolute must and the bone left in would be another plus --- don't forget to save the pan juices to make your favorite gravy or see my recipe#145064 --- a 6-pound turkey breast should feed 4-6 people if you are serving more I suggest to make two or even three depending on how many people you are feeding, you may make all the breasts in the same roasting pan --- NOTE for the best flavor and tenderness it is strongly advised to use a fresh only turkey breast not previously frozen then thawed.
Provided by Kittencalrecipezazz
Categories Turkey Breasts
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 325 degrees F.
- Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan).
- Pour 1 cup broth into the pan.
- Rinse the turkey breast well under cold water then pat dry using paper towels.
- Mix the soft butter with the garlic powder.
- Using hands rub the breast all over with the soft butter including under the skin.
- Generously season with salt then season lightly with black pepper.
- Scatter the celery, carrots and onions into the pan over the broth, then place the breast skin-side up over the veggies in the pan.
- Cover/tent ONLY the breast with a small piece of foil.
- Roast covered for 30-35 minutes.
- Remove the foil from the top of the breast and continue to roast for another 2 hours or until a meat thermometer inserted in the thickest part of the breast away from the bone reads 160 degrees F (NOTE if the broth evaporates in the bottom of the pan then continue to add in more as needed).
- Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees) then tent loosley with foil.
- *NOTE* if you are planning on making gravy discard the vegetables or you may save them to eat, the choice is up to you, then drain the pan juices though a fine colander into a saucepan, allow to cool, skim off the fat and use the pan dripping to make your favorite gravy.
Nutrition Facts : Calories 791.7, Fat 37.9, SaturatedFat 12.4, Cholesterol 310.1, Sodium 461.2, Carbohydrate 5.2, Fiber 1.1, Sugar 2.5, Protein 100.8
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
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
JUICY ROAST TURKEY
I can't wait to serve this juicy turkey at Thanksgiving-so I make it several times throughout the year. The aroma that wafts through the house as it bakes is almost as mouthwatering as the bird itself. -Terrie Herman, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 535 calories, Fat 29g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 594mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.
JUICY THANKSGIVING TURKEY
My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!
Provided by Kirsten
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
- Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
- Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. 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.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g
MOIST TURKEY BREAST
My family always requests this turkey at family gatherings. The Italian dressing adds zip and moistness that you don't find in other recipes. If you're wondering how to cook a moist turkey breast, this is the recipe to try. -Cindy Carlson, Ingleside, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 406 calories, Fat 22g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 621mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
MOIST OVEN-ROASTED TURKEY
My family nominated me to make a turkey for Easter dinner. Since it was my first time to roast a gobbler, I gave the task some thought. The recipe I came up with was well-received by my family. I thought it turned out moist and favorful. I used a Reynolds' oven bag to roast it but you wouldn't have to do so.
Provided by HappyMommy1422
Categories Whole Turkey
Time 2h45m
Yield 1 turkey
Number Of Ingredients 11
Steps:
- Wash the turkey and pat it dry.
- Place all of the herbs, all the butter, half the lemon and half the apple into the body cavity.
- Place the other half of lemon and apple into the neck cavity.
- Truss the turkey with kitchen string or dental floss.
- Rub canola oil all over the turkey and sprinkle liberally with salt and pepper.
- If you're using an oven bag, place the turkey in the bag at this point, following the directions on the box. I put about 1 tablespoon of water into the bag.
- Roast in a 350 degree oven until themometer inserted in the thigh reads 180 degrees.
- My 15-pound turkey took about 2 hours and 40 minutes.
- You may want to adjust the oven temperature to 325 if you're not using an oven bag.
MOIST ROAST TURKEY
I use bacon to cover my turkey while cooking to form a seal on the bird and keep it moist inside. The bacon drippings soak into the stuffing as it cooks giving it a fabulous flavor! BUT...the true trick is to cook the bird breast side down...yes you heard right...BREAST SIDE DOWN! Who made up the silly rule that the breast should be up anyways? I "accidently" cooked it this way 3 years ago and it was the juiciest turkey we had ever had, because the breast cooked in the juices all day it didn't dry out at all! Try it...I guarantee you'll love it!
Provided by Carrie September
Categories Whole Turkey
Time 15m
Yield 1 turkey
Number Of Ingredients 2
Steps:
- Clean and season the turkey with your favorite seasonings inside and out.
- Place turkey breast side down in the roasting pan.
- Stuff turkey with your favorite stuffing.
- Completely cover the turkey with bacon overlaping the edges so that as it cooks and shrinks it will still cover the turkey.
- Cook the turkey following the temp and time guides on your turkey packaging.
- I baste occasionally, not for the turkey so much as the stuffing.
- Tent the turkey with foil at the end of the cooking time if it should start to burn.
Nutrition Facts : Calories 2079.3, Fat 204.5, SaturatedFat 68.1, Cholesterol 308.7, Sodium 3781.8, Carbohydrate 3, Protein 52.7
ALWAYS-TENDER ROASTED TURKEY
For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.-Shirley Bedzis, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.
Nutrition Facts : Calories 512 calories, Fat 24g fat (8g saturated fat), Cholesterol 230mg cholesterol, Sodium 375mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 67g protein.
TENDER OVEN-ROASTED TURKEY
Delicious and easy recipe for roast turkey. Got this from Betty Crocker's website. The combination of flavors in this make for one remarkably good turkey.
Provided by Lizardcakes
Categories Poultry
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
- Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180ºF and juice of turkey is no longer pink when center is cut.
- Remove turkey from oven and let stand 15 minutes for easier carving.
- Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 513.4, Fat 29.5, SaturatedFat 12.2, Cholesterol 196.3, Sodium 523.7, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 56.1
MOST PERFECT MOIST-EST TENDER-EST JUICI-EST ROAST TURKEY-EVER!
Thanks to William (Uncle Bill) Anatooskin (recipe #46262) for inspiring me with LOTS of great ideas on my Turkey. I also combined a variety of other tips found online to make this the best, moist-est (!) turkey I've ever made. Next year I think we're going to raise our own birds, and I've heard lots of folks talk about how the Butterball-variety turkeys really aren't so great, but a Butterball is exactly what I used when I did this. It was unbelievable! For marinating, it helps to have a big food-grade bag (I used a Reynolds Oven Bag Turkey Size -but for marinating, not for the cooking.) Non-stick foil is also handy as are some gallon-size Ziploc bags.
Provided by KT Scarlet
Categories Whole Turkey
Time 5h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Prep: Two days before cooking:.
- Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
- I finished thawing mine using the cold water method two days before cooking.
- Remove turkey parts from cavities and use as you desire.
- Wash cavities well with cold water and drain as well as you can.
- Snake your hand carefully between the skin and meat to create a pocket in which to put the spices. I got up to the neck, although didn't break through, and down the sides to the hip joint. I also made a pocket in the inner thigh of each leg. I really took my time with this so I wouldn't break through the skin. I didn't do the back, but I suppose you could?.
- Mix Salt, Pepper, Garlic powder and Onion powder in a bowl.
- Using a spoonful of this mixture at a time in your hand, reach in to the pockets you have created and rub into the bird, and some in the cavity as well. When all the mixture has been used, move your hands around on the outside of the skin, and massage the bird to break up the tissues to allow the meat to absorb the rub.
- Place the whole bird in a large SEALED food safe bag. I used a Reynolds Oven Bag-Turkey Size. Refrigerate turkey for 1-2 days (I refrigerated mine for about 36 hours). (Note: I don't use the oven bag to cook the bird!).
- On the day you will serve the bird, preheat oven to 400°F I know this sounds nuts, just go with it!
- Prepare a roasting pan with a rack. I greased my rack with bacon grease. Mmmmm -- bacon -- !
- Pour 3 cups of chicken broth in the pan.
- On the stovetop, boil about 2-3 quarts water (must be scalding hot.).
- Remove the turkey from the oven bag (which you can now throw away) and place the bird in a clean sink.
- Pour hot water over the entire turkey including in the cavities. The skin will shrink tightly to the turkey, squishing in that yummy rub you put in 2 days ago! It will also help hold the natural juices in the turkey while it is cooking. I poured half of the water on the bird's back, then turned it over to pour on the breast.
- I did not stuff my bird, and since I've never stuffed a turkey, I'll defer to Uncle Bill here, and he states in his recipe to stuff the bird, line the inside of the cavity with cheesecloth, then stuff LOOSELY with your favorite dressing.
- Tie legs with a good meat wrapping twine. Alternately, some birds have a spot pre-cut at the base of their spine to push their legs through.
- Lightly salt and pepper the outside of the bird, front and back.
- Drizzle 1/4 cup olive oil across the front of the bird. Using a basting brush, your hand or a paper towel, lightly coat the bird, careful not to remove the salt and pepper (I suppose you could do these steps the other way, this is just how I did it.).
- Place the bird BACK SIDE UP (really, trust me!) on the rack. I'll warn you, this will leave lines in the breast of your bird, but a beautiful bird that's dry and tasteless is NOT going to make you the holiday hero!
- Pour the other 1/4 c of olive oil on the back of the bird, and using a basting brush, your hand or a paper towel, lightly coat the bird.
- Cover the turkey completely with aluminum foil, pinching the foil tightly to the roasting pan which will create a wonderful moist, hot, convection within the pan. Be careful to tent the foil enough so it doesn't touch the bird (it will stick) or use a layer of the non-stick foil to avoid this problem.
- Place turkey on lower rack in oven and cook for 1 hour.
- Reduce heat to 325 F and continue to cook for 45 minutes.
- Now, flip the bird over! This might take two people. My hubby used heavy work gloves covered with Ziploc bags. It was a sight! Make sure you have the roasting pan on a steady level surface where it won't slip around. Some folks talk about doing this with the pan placed on the floor.
- Re-cover and pinch the foil back down (as best you can since your pan will be hot!) Be sure to keep it from touching the bird, or use the layer of non-stick foil if you have it.
- Continue cooking the bird covered for another 90 minutes.
- Remove the foil and baste the bird. Leave a triangle-shaped piece of the non-stick foil over the breast, but leave the legs exposed. The dark meat takes longer to cook through, and covering the breast (supposedly) helps keep the leaner white meat protected from drying out.
- Baste every 15-20 minutes for the next 45 minutes.
- Take a temp reading using a meat thermometer in the thickest part of the breast, and another spot in the thickest part of the thigh, without touching bone. You want a reading of 155°F If you aren't there, continue to cook the bird until you reach 155°F
- When you reach a reading of 155°F, remove the bird, baste once more, and cover it again with foil. WAIT 30 MINUTES BEFORE CARVING. During this 30 minutes, "carryover" cooking will continue and the temperature of the bird will continue to rise. Safe cooked temperature for a turkey is 165°F as of this writing. If you make the mistake of cooking to 165° or heaven forbid 175°, you risk turning your beautiful turkey into something that's tragically desiccated.
- There is no need to baste the turkey until the last part of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first few hours, and you will keep your oven at a more consistent cooking temperature allowing your bird to cook faster.
- These are Uncle Bill's COOKING TIMES (my 21.5 pound bird was in the oven 4 1/2 hours so I think these might be a bit long, but it may depend on your oven. I would err on checking the bird sooner rather than later - you can't uncook something!).
- Left Side -Stuffed---- Right Side - Unstuffed.
- *12-14lbs.: 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
- *14-16lbs.: 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
- *16-18lbs.: 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
- *18-20lbs.: 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
- *20-22lbs.: 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
- *22-24lbs.: 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.
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