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.
PERFECT CHRISTMAS TURKEY
Make and share this Perfect Christmas Turkey recipe from Food.com.
Provided by Sara 76
Categories Whole Turkey
Time 14h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring salt, water, thyme and berries to a simmer in a large pot, then set aside to cool.
- Put turkey in a large basin, at least twice as large as the bird.
- Pour the brine over the turkey, cover, and rset aside in a cool dark place for 12 hours.
- Preheat oven to 150°C Put the turkey in a large baking dish, on a rack, drizzle with oil and bake for 40 minutes.
- Bring stock, sage, butter, and peppercorns to the boil and baste the turkey.
- Bake for 45 minutes, basting every 20 minutes.
- Turn the oven up to 220C and bake for a further 10 minutes.
- Remove turkey from oven, cover with foil and a towel, and rest for 15 minutes.
Nutrition Facts : Calories 898.2, Fat 54.6, SaturatedFat 17.6, Cholesterol 315.1, Sodium 32899.2, Carbohydrate 6.4, Fiber 0.3, Sugar 2.7, Protein 89.5
PERFECT TURKEY
"This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!" By Shelly White from Allrecipes.
Provided by Canuck Mum
Categories Whole Turkey
Time 17h
Yield 1 Turkey
Number Of Ingredients 9
Steps:
- Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350°F (175°C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180°F (85°C).
- Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Nutrition Facts : Calories 14332.8, Fat 748.6, SaturatedFat 243.2, Cholesterol 5801, Sodium 232629.4, Carbohydrate 64.7, Fiber 13.6, Sugar 29.2, Protein 1676
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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Servings 10Total Time 3 hrs 30 minsCategory Turkey RecipesCalories 448 per serving
- If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be.
- This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting.
- Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity.
- Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.Preheat your oven to full whack then get started on your stuffing.
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