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
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.
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
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.
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
EXTRA-MOIST TURKEY WITH PAN GRAVY
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with lids simultaneously roast and braise the turkey, so it stays moist even as it cooks quickly. Simply uncover it at the end to crisp the skin. Ample pan juices add a fragrant richness to our easy gravy.
Provided by Ruth Cousineau
Categories turkey Roast Thanksgiving Quick & Easy Dinner Family Reunion Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make turkey:
- Preheat oven to 400°F with rack in lower third.
- Rinse turkey inside and out, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.
- Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour.
- Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
- Make gravy while turkey stands:
- Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.
- Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.
PERFECTLY MOIST AND TENDER TURKEY
You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes one 18-pound turkey
Number Of Ingredients 4
Steps:
- Allow turkey to stand at room temperature for about an hour.
- Preheat oven to 425 degrees with rack in lower third of oven.
- Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.
- Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
- Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.
CLASSIC ROAST TURKEY
Guarantee a succulent roast turkey on Christmas Day with our simple, traditional recipe. Don't forget the stuffing and all your favourite trimmings
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course
Time 3h50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
- Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)
- Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
- Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.
- To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
- Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.
Nutrition Facts : Calories 476 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Protein 74 grams protein, Sodium 0.69 milligram of sodium
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