Moms Roast Turkey Food

NO-BASTE, NO-BOTHER ROASTED TURKEY

Steps:

• Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
• Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
• Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

VERY MOIST AND FLAVORFUL ROAST TURKEY

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.

MOM'S PERFECT ROAST TURKEY

Steps:

• Defrost turkey, if necessary.
• Pre-heat oven to 325 degrees.
• Open turkey package, (try this in a clean sink) removing turkey giblets and other interior cavity elements along with thermometer. Unless you want to make gravy or cook these elements, throw them away, noting the exact poundage of the bird (cut off the label with this on it if necessary and reserve for time calculations later). Leave the skin on the turkey for roasting.
• Wash (rinse) turkey inside and out, making sure that any stray feathers are removed.
• Place turkey breast-side down in a foil-lined rectangular cake pan (depending upon size of bird, use a 9x13 pan) or foil-lined roasting pan. Also take into consideration that some juices and fat will melt during roasting time and may fill up the pan a bit around the turkey unless put on a roasting rack in the pan. (No one likes to clean up turkey mess, but if you're out of foil, spray pan with cooking spray to have easier cleanup later. I prefer to use a disposable foil pan so that I can discard entire mess after Thanksgiving is over.).
• Place turkey with pan into oven, about in the middle (enough space needed for bird to fit), and not so close to heating element that anything burns.
• Do not change oven temperature. Cook for fifteen minutes per pound. (Example: 20.2 pound bird would be: 20.2x15=303 minutes. 303/60=5.05, so you would need to cook the bird for five hours, and one to three minutes.).
• Take out of oven, and let rest for at least 15-30 minutes. The juices will need to settle back into the bird. If you cut it immediately, you will have a dry bird. Basting is only required when you overcook the meat (aka meat thermometer), or if you want a particular flavor to the turkey (basting with stock, juice of some sort, butter mixture, BBQ sauce, etc.) Turkey, when done well, may be nice with seasonings, but has a great flavor on its own. If you left in the meat thermometer, you should not see it pop out. The bird is still safe to eat and YUMMY!

MOM'S ROAST TURKEY

Steps:

• Make sure turkey is thawed. Preheat oven to 325 degrees. Rinse inside of turkey, pat inside and outside dry with paper towels. Sprinkle inside of turkey with a little lemon pepper.
• Prepare turkey dressing, spoon into turkey cavities. (If do not use stuffing inside turkey, place large pieces of onion inside.). Tuck ends of drumsticks under band of skin across tail or wire or nylon leg clamp. Twist wing tips under back.
• Brush the whole turkey with oil/butter. Season the whole turkey with seasoning salt and lemon pepper lightly.
• Place the turkey breast side down; on a rack in a roasting pan. (I know! Everyone bakes them breast side up but that makes the breast dry! Cooking it breast side down lets the yummy juices flow into the breast.).
• If using a meat thermometer, insert it into the center of inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil.
• Roast turkey for 2 1/4 hours. (Adjust baking time according to turkey size).
• Remove foil; cut band or string between drumsticks so thighs cook evenly. Continue to cook until meat thermometer or instant-read thermometer registers 180 degrees F. Juices should run clear and drumsticks should move easily in sockets.
• Remove turkey from oven. Cover loosely with foil; let stand for 20 minutes before carving.

SIMPLE ROAST TURKEY

Steps:

• Preheat the oven to 275 degrees F.
• Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
• Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
• After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
• Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.

MOM'S HOLIDAY TURKEY

Steps:

• To make the marinade for the turkey: Place the onion, garlic, mustard, and Worcestershire sauce in a food processor and puree until completely blended. Put the turkey in a roasting pan fitted with a rack. Rub the outside of the turkey all over with the mustard mixture. Cover the turkey with plastic wrap to keep in the moisture. Refrigerate the turkey overnight or up to 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the turkey from the refrigerator and discard the plastic wrap and place in a roasting pan. Tuck the turkey wings beneath the breast and tie the base of the legs together with butcher's twine. Using a pastry brush or bulb baster, baste the turkey with some of the malt. Transfer the turkey to the oven and roast, uncovered, for 3 hours, basting every 30 minutes with the malt. If the turkey breast starts to look like it's getting too dark, cover it with aluminum foil.
• Cook until the juices run clear and the turkey's internal temperature is 160 degrees F in the breast and the leg registers 175 degrees F on an instant-read thermometer.
• Remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 30 minutes before carving and serving with the stuffing and cranberry passion fruit sauce on the side.

MARTHA'S PERFECT ROAST TURKEY

Steps:

• Rinse turkey with cool water, and dry with paper towels. Let stand for hours at room temperature.
• Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

MOM & DAD'S ROASTED TURKEY WITH SAVORY APPLE-WALNUT DRESSING

Steps:

• STEPS TO PREPARE THE TURKEY FOR ROASTING:.
• Arrange the racks in the oven so that the turkey will fit on the middle shelf. Preheat the oven to 325°F.
• Use a tablespoon of vegetable oil to lightly grease the bottom of the roasting pan, fit a roasting rack inside the pan. DO NOT STUFF THE TURKEY UNTIL JUST BEFORE ROASTING.
• When ready to stuff and roast the turkey, remove the neck, giblets, heart and livers; set aside for the stuffing. Rinse the outside and cavities of the bird under cold, running water. Place the turkey on several layers of paper towels to drain. Using additional paper towels, pat the outside and cavities dry; sprinkle with salt and pepper.
• STEPS TO PREPARE THE STUFFING:.
• Carefully wash the giblets, heart, livers and neck previously set aside; drain and sprinkle with salt and pepper. Place in a small pot and cover with water. Bring to a simmer over a medium flame; simmer for about 1 hour - uncovered. Strain the stock into a container for use with the stuffing. Place giblets, heart and livers in a medium bowl (BOWL #1). Remove meat from neck and add to the bowl.
• In a medium saute' pan, brown the sausage roll over a medium flame. Drain the meat and add to BOWL #1. Reserve the sausage drippings.
• Using the same saute' pan to brown the sausage roll, saute' the onion over a medium-high flame with the reserved sausage drippings. Cook until soft (not browned), about 5 to 8 minutes; add to BOWL #1.
• Extract about 1/3 cup of the reserved turkey stock; set aside. In the remaining reserved turkey stock, soak the bread cubes. Squeeze the excess liquid from the bread and put into a large mixing bowl (BOWL #2).
• Toast the walnuts by heating them in a non-stick skillet over a medium-high flame for 2 to 3 minutes; swirling the skillet until they are slightly browned (not burned). Let cool and then coarsely chop. Add walnuts to BOWL #2.
• Beat egg; add to BOWL #2 along with the apple, parsley, and poultry seasoning.
• In a meat grinder or food processor, alternate between BOWL #1 and BOWL #2 to grind up mixtures - START WITH THE SAUSAGE MIXTURE FIRST, BOWL #1. Transfer the ground-up mixture (dressing) to an extra-large mixing bowl (BOWL #3). As desired, moisten the dressing with the turkey stock set aside earlier - Add a tablespoon at a time until you've reached desired moistness. (COOK'S NOTE: The dressing should be moist, not overly dry, since heat destroys bacteria more rapidly in a moist environment.) Salt and pepper the dressing, to taste.
• STEPS FOR STUFFING THE TURKEY:.
• First, stand the bird on its tail end in an extra-large mixing bowl. Using a tablespoon, loosely stuff the neck cavity. Put the neck skin over the dressing and fasten it to the body with a poultry pin.
• Next, turn the bird around (neck in the bowl); stuff the body cavity loosely with dressing. When stuffing the bird, press down but be very careful not to over stuff. Press bread slice into the cavity at the wide opening to keep the dressing inside so that it will not fall out while the turkey roasts. If desired, you may also cook the stuffing outside the bird in a casserole dish.
• Finally, place the stuffed bird breast side up on a piece of waxed paper. Pull the legs to its body and tie the ends together with kitchen twine. (COOK'S NOTE: Some frozen turkeys are packed with a metal clamp to secure the legs, in which case it is not necessary to tie the legs with twine.) Now, fold the wings under the bird. YOUR STUFFED TURKEY MUST BE COOKED IMMEDIATELY.
• TO ROAST THE STUFFED TURKEY:.
• Transfer the stuffed bird to the prepared roasting pan, BREAST SIDE UP. Brush it generously with vegetable oil; sprinkle (to taste) with your choices of herbs, spices, salt and pepper.
• Insert a meat thermometer into an inner thigh area near the breast. (THERMOMETER'S TIP SHOULD NOT TOUCH THE BONE.) Cover loosely with heavy aluminum foil, leaving space between the bird and the foil. Place the roasting pan in the preheated oven and roast for 15 to 20 minutes per pound, depending on the freshness of the bird. (COOK'S NOTE: Fresh turkeys tend to cook much faster than those that have been frozen.).
• Baste the bird every hour or so with the liquids that have accumulated on the bottom of the roasting pan. About 20 minutes before the cooking time is up,uncover the bird and allow it to brown.
• Once the meat thermometer reaches 180°F, and the juices run clear, remove the bird from the oven and place on a serving platter or a carving board; cover loosely with aluminum foil and let it stand about 10 minutes before carving. Remove the stuffing from the bird and place in a warmed serving bowl.
• Carve your perfectly roasted turkey and serve with all the trimmings!
• COOK'S NOTE: A FROZEN TURKEY must be defrosted in the refrigerator. This can take several days depending on the size of the bird. Also, never try to defrost a turkey directly on the kitchen counter or the kitchen sink, as this can result in the growth of harmful bacteria.
• COOK'S NOTE: TO STORE LEFTOVERS, cut the turkey into small pieces. Refrigerate the turkey and dressing separately in shallow containers within 2 hours of cooking. Use the leftover turkey and stuffing within 3 to 4 days or freeze these foods. Reheat thoroughly to a temperature of 165°F or until hot and steaming.

MOM'S BARBEQUE STYLE TURKEY

Steps:

• Melt the butter in a skillet over medium heat. Place onion, celery, and green pepper in the skillet, and cook 5 minutes. Mix in the ketchup, brown sugar, chili powder, and Worcestershire sauce. Season with salt. Cook over low heat until bubbly. Stir in the turkey, cover, and simmer 30 minutes.

THE PERFECT ROAST TURKEY

Steps:

• Prepare desired stuffing.
• Heat oven to 325 degrees.
• Remove neck and giblets from turkey.
• Rinse and drain; pat dry with paper towels.
• Loosely fill cavity with stuffing.
• Fold neck skin over back of turkey and fasten with toothpicks.
• Arrange veggies and herbs on bottom of a shallow roasting pan.
• Pour wine over.
• Place turkey, breast side up, on top of veggies.
• Brush skin with butter; sprinkle with salt and pepper.
• Cover stuffing in cavity with foil.
• When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.
• Follow turkey package directions for cooking times.
• Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
• Transfer turkey to a serving platter.
• Cover loosely, let stand 20 minutes, then carve.