NO-BASTE, NO-BOTHER ROASTED TURKEY
Keep things simple with Trisha Yearwood's foolproof No-Baste, No-Bother Roasted Turkey recipe for Food Network.
Provided by Trisha Yearwood
Categories main-dish
Time 7h10m
Yield 10 to 12 servings
Number Of Ingredients 8
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.
HIGH-HEAT ROAST TURKEY
High-heat roast a turkey for a juicy and tender bird. It's easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 25
Number Of Ingredients 3
Steps:
- Move oven rack to lowest position; heat oven to 450°F. Fold wings across back of turkey so tips are touching. Rub both cavities lightly with salt and pepper. Tuck legs under band of skin at tail, or tie together with heavy string, then tie to tail.
- On rack in shallow roasting pan, place turkey breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.) If possible, place turkey in oven with legs to the back of the oven so they are in the hottest part of oven.
- Roast uncovered 2 hours 45 minutes to 3 hours 15 minutes, watching carefully. After roasting about 1 hour 30 minutes, wearing oven mitts that cover hands and wrists, place tent of foil loosely over turkey when it begins to turn golden.
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 2 hours 15 minutes. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 180 mg, Fat 2, Fiber 0 g, Protein 58 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
THE SIMPLEST ROAST TURKEY
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
Categories Gourmet Thanksgiving Christmas Holiday 2018 turkey Poultry Roast Dinner
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
- Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
- Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
- For a stuffed turkey:
- Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
- For a roast turkey breast:
- The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)
FAST UPSIDE-DOWN TURKEY
Here I've tested out not one, but two new things - cooking a turkey at a very high heat, as well as cooking it upside-down, which I've heard for decades is the way to go if you want moist, juicy meat. Whether you're looking to cook your turkey in half the time, or just want to see some raised eyebrows when you bring it to the table, I really do hope you give this a try soon!
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 14h45m
Yield 20
Number Of Ingredients 7
Steps:
- Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.
- Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.
- Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.
- Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.
- In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 13.5 g, Cholesterol 220.7 mg, Fat 28.2 g, Fiber 1 g, Protein 76.4 g, SaturatedFat 9 g, Sodium 1478.1 mg, Sugar 0.6 g
DINER-STYLE HOT TURKEY SANDWICHES
For another great meal idea, reserve the leftover turkey and gravy to use in Rachael's Turkey Club Enchilada Casserole.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- For the turkey breasts:
- Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
- For the stuffing:
- Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
- For the gravy:
- Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
- To serve:
- Preheat the oven to 375 degrees F. Place the rack in center of oven.
- Bring the stuffing to room temp, then bake until crispy on top and hot through.
- Reheat the gravy over medium heat, partially covered and stirring occasionally.
- While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
- For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.
OVERNIGHT HIGH-HEAT TURKEY
Here's a HIGH-heat alternative--that kills those pesky salmonella bugs--leaving behind nothing but a tasty, moist bird. Original recipe comes from *Southern-Style Christmas* by Lucinda Secrest McDowell. Cooking time includes baking one hour plus overnight resting.
Provided by Debber
Categories Whole Turkey
Time 8h10m
Yield 1 roasted turkey
Number Of Ingredients 3
Steps:
- About an hour before you go to bed, preheat oven to 500 degrees.
- Wash turkey thoroughly and empty the neck and carcass cavities.
- Do NOT stuff the bird (that's not negotiable).
- Rub outside of turkey with olive oil.
- Place bird in roaster and pour water over.
- Cover with a tight-fitting lid and bake at 500 for one hour.
- DO NOT TAKE LID OFF AT ANY TIME!
- After one hour, turn down oven to its lowest setting (without actually turning it off).
- Leave bird in oven, lid on and go to bed.
- Wake up to a bird that is tender, juicy, brown and ready.
Nutrition Facts : Calories 8208, Fat 411.4, SaturatedFat 115.9, Cholesterol 3488.4, Sodium 3358.2, Protein 1047.5
AWESOME HIGH HEAT HOLIDAY TURKEY
You must try this for your holiday turkey, you will not be disappointed! This is the only way we make turkey, EVER! Especially since oven space is valuable around the holidays. Why high heat? Heat cooks. Opening the cavity will allow the heat to cook the bird from the inside as well as the outside. Seasoning? Why? Herbs and spices create a crust on the skin that seals in the flavor and juices, you pick what seasoning. Breast side down? Why? The rack keeps the turkey from steaming on the bottom of the pan. Why metal? It conducts heat better than glass or ceramic. Why foil? High heat can cook too well. Loosely covering the top of the turkey will keep it from burning. Why liquid? To catch the juices and fat as they drip from the turkey so that they will not burn from the high heat of the oven and stick on the bottom of the pan. You will be able to use this liquid as a base for your gravy. 5 rules for HHT: 1) Don't salt!!!!!!!! Why suck the moisture out? 2)Don't let the bird touch the pan! We want to roast, not stew. When it sits on the bottom of the pan, instead of a rack, or it is squeezed into a too small pan, the hot air is unable to envelop the turkey, causing it to cook in it's own juices 3)Don't Baste the bird! It will break caramelization, slow down cooking and use up the pan juices 4) Don't poke with a fork to turn or check the bird! Piercing the meat will allow the flavorful meat juices to escape 5) Don't cover the bird with cheesecloth! We don't care what Martha says, covering the bird with cheesecloth will prevent browning. It will make a mighty tasting cheesecloth, though, if you are into that kinda thing! Then spoon the stuffing in. What about stuffing? Use Chef Marc's easy method: Using oven mitts, place the turkey, cavity up, into a five-gallon plastic container From Chef Marc on KGO-AM.
Provided by kiwidutch
Categories Whole Turkey
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Dry a 16 to 18 lb. turkey inside and out with paper towels.
- Oil the turkey inside and out with any kind of vegetable oil (olive, canola, etc.) using your hands.
- Cut away any excess skin around the opening of the cavity and wedge a fork inside the cavity to open it further. Leave the fork in to keep cavity open.
- Rub spices, herbs, or just pepper all over the bird with your oily fingers.
- Place the turkey, breast side down on a rack in a large metal roasting pan.
- Cover the top of the turkey, including legs and wings with greased foil.
- Pour ¾-inch of chicken or turkey broth in the bottom of the pan. As the turkey cooks, check the liquid every 45 minutes and add more in case it evaporates.
- Cook the turkey at 500° to 525° for 2 hours.
- Remove foil, stuff the turkey with cooked stuffing and return it to the rack breast side up.
- Cook the turkey 30 to 45 minutes longer until an instant-read thermometer stuck deep in the thigh reads 175°.
- Let the turkey rest at least 20 minutes, this allows the meat to reabsorb its juices.
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- Preheat oven to 180 degrees. (If your oven has a minimum temperature of 200 degrees, set it to 200, but the turkey will likely be done sooner, so use a meat thermometer.)
- Dry your turkey well inside and out with paper towels, then rub the butter mixture all over the outside of the turkey.
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