Moms Thanksgiving Rosemary Roasted Turkey Food

ROSEMARY ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

MOM'S THANKSGIVING ROSEMARY ROASTED TURKEY

Steps:

• 1. Preheat oven to 325 degrees F (165 degrees C).
• 2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• 3. Wash the turkey inside and out; pat dry. Remove any large fat deposits.
• 4. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin.
• 5. Work it loose to the end of the drumstick, being careful not to tear the skin.
• 6. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg.
• 7. Rub the remainder of the rosemary mixture over the outside of the breast.
• 8. Use toothpicks to seal skin over any exposed breast meat.
• 9. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan.
• 10. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

EASY ROASTED THANKSGIVING TURKEY

Steps:

• Pat the turkey dry with paper towels. Rub 3 tablespoons of the butter all over the bird, legs, thighs, breasts, everywhere. Rub the salt over the bird evenly. Place the turkey into a large plastic bag, preferably a sealable one, press out the air, and seal it tight. Place the turkey in a roasting pan, breast side up in the refrigerator for 2 to 3 days. Turn the turkey at least once a day, and rub the salt into the bird through the plastic bag
• After 2 to 3 days, and 1 day before Thanksgiving, remove the bird from the fridge and take it out of the plastic bag. Do not rinse the bird, but pat it dry with paper towels. Place the turkey in a rack in the roasting pan, and refrigerate uncovered, for another 24 hours.
• Remove the turkey from the fridge 1 hour before cooking to allow it to come to room temperature. Preheat the oven to 325°F. Place a rack in the lower third of the oven, and make sure you raise or remove the upper racks so the turkey can fit with room to spare on top.
• Place the orange sections, onions halves, and rosemary and thyme sprigs into the cavity of the bird. Tuck the wings behind the back of the bird and place it in a rack in a roasting pan breast side up. Tie the legs closed (some birds have a little plastic gadget that holds the legs together, thus closing up the cavity).
• Rub the remaining three tablespoons softened butter all over the turkey, covering all of the skin. Season generously with the pepper. Make sure the turkey is breast side up in the rack in the roasting pan, and place the pan into the oven.
• Pour the wine and chicken broth into the pan around the turkey. Place the pan in the oven. After one hour, baste the bird with the juices from the bottom of the pan. Start checking after 2 hours with an internal thermometer, sticking it into the deepest part of the thigh, and making sure that it does not touch bone. The temperature should be 160°F. If, as the turkey is cooking the top starts to get too browned, just tent a large piece of tin foil over the top of the bird.
• When the turkey is finished cooking, remove it to a cutting board with a moat, tipping any juices that have accumulated in the turkey back into the roasting pan. Let the turkey sit, tented with foil, for at least 20 minutes.
• While the turkey is resting, pour all of the liquid from the roasting pan into a large measuring cup. Put it into the fridge and when the fat has risen to the top, use a spoon to scrape off the fat and discard. You also can use a fat separator for this purpose. Click here for how to make gravy, or just drizzle the pan juices over the turkey meat.
• Carve the turkey and serve.

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 CLASSIC ROAST TURKEY BY FREDA

Steps:

• 1. Here's where we Start. . . With the Bird, (TURKEY)Place In a Pan to catch any drips, (this way you are Making sure Any drips or Leaking stays contained) Bring Turkey to Room Temp from refer. keep it in wrapper till ready to cook. Remove before Roasting. (if your turkey is "frozen", you need to thaw in the refer several days to thaw, can take 3 days to thaw in refer if Frozen, and then follow same procedure above)
• 2. REMINDER: Use same Sanitary Precautions as you would for any Raw chicken. wash hands with hot soapy water. dry with paper towels
• 3. Remove Plactic turkey is sealed in. Remove pkg inserted in the cavity of the Turkey.(usually a neck bone heart, gizzard also liver)save to boil for Gravy or Soup later. PREHEAT OVEN @ 400.
• 4. Wash out Turkey in your sink with water. remove any stubs of Feather left on bird. Pat turkey dry with paper towels. Lather inside of this cavity with a 1/2 a handfull of salt.
• 5. Put 1/2 a cube of butter cut in pieces under the Skin of the Turkey. (the skin is easy to Pull up and insert that butter as far under the Skin as possible.) Now take the Onion, celery, garlic and carrots and Place in the Cavity of the Bird.Tie with string if you must to keep it from falling out. you can place a little ion the neck cavity also.
• 6. Tie Your Legs of the turkey together with twine or String to Keep legs together close to the turkey's body.
• 7. Now with Your Melted Butter, Rub over the entire turkey, (Just lather that baby, I mean Bird.) Sprinkle with salt peper and paprika all over outside. . to taste & season well.
• 8. Place Turkey Breast Down on the bottom of the Rack in a "very Sturdy" Roasting pan. (you don't want any mishaps trying to left the bird from a flimsy pan) you can add rosemary and thyme now all over the outside of the turkey. NOTE: Roasting the Bird with breast down makes for a much more Moist Breast. Half way thru baking Turn Bird over to Brown the Breast if you want a browned Breast.
• 9. Place Turkey in 400 degree Oven, Covered for 1 hr. Then Uncover and follow Baking time Instructions on your Packaging for the bird. Basting Bird with Drippings every 1 hr or so. Start Baking at 400 for 1/2 hr. Reduce Heat to 350 for the next 2 hrs. Then reduce heat to 225 for the remaining cooking time. This helps to Not Over Cook the Bird nor Dry it out. This Helps to make for a very Moist Bird.
• 10. TIP: It is reccommended 15 min per pound, baking time for a 15 Lb Turkey. NOTE of Caution: if you choose to bake with breast down you can turn it over 1/2 way thru and place bird under Broiler at the end for a few min to Brown more. approx 4-5 min. but you also run the risk to overcook the breast by doing this. That is the risk you take if you do it this way. using a thermometer you want the DARK MEAT @ 175degrees. 165 for the breast. the temp will continue to rise after removing from the Oven, So I take mine out 5 degrees less than it needs to be. Remove from Pan onto platter. Let Rest 15-20 min before carving. Enjoy this bird. and add your own sides and don't forget the vegies in the cavities Soo good.
• 11. DRIPPINGS IN PAN: Scrape & Use Drippings in the pan for Your Turkey gravy. Hint: You can also boil and Chop gibblets, (That's the Pkg you took from the inside of the turkey) and add this to your garvy for Giblet gravy.
• 12. GRAVY from Drippings: Scrape all the drippings in the pan, Add 4 Tbs Butter in same pan Add 4 Tbs Flour to same Mix as for a Roux. Over Medium heat. Blend til smooth and not Lumpy. add 2 cups cold turkey broth from your Boiled Gibblets. Whisk very well as not to have any lumps. when this starts to thicken, add 2 more cups, now, as it thickens to your Desired consistency. Whisk continually. Salt and Pepper to taste. . . Now Serve and Enjoy Makes 4 cups gravy.