ROAST TURKEY BREAST
The most flavorful and juicy turkey breast! It's smothered in rich butter, savory herbs and vibrant garlic then roasted to golden brown perfection. Easy prep and delicious results! Perfect for your Thanksgiving meal.
Provided by Jaclyn
Categories Main Course
Time 2h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Move oven rack one level below center.
- Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn't just seep out).
- In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper.
- Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over.
- Season all over with salt and pepper.
- Add onion, carrot and celery to a medium roasting pan. Place a roasting rack over veggies if you have one (otherwise you can just place turkey directly over vegetables).
- Place turkey skin side up on rack. Roast in preheated oven until center or thickest portion registers 165 on an instant read thermometer, about 2 to 2 1/4 hours.
- Let turkey rest on a carving board tented with foil for about 10 minutes before carving.
- For the gravy, discard veggies then pour drippings into a fat separator or liquid measuring cup. Measure out 1/3 cup of the fat drippings.
- Heat fat drippings in saucepan over medium heat. Add flour and cook, stirring constantly 1 minute. While whisking pour in broth an any remaining turkey broth drippings.
- Let cook, whisk constantly, until mixture thickens. Season with salt and pepper to taste as needed, thin with more chicken broth as desired.
CLASSIC ROAST TURKEY
Turkey's not just for Thanksgiving-it's the perfect main for any festive feast. Learn how to roast a juicy, golden bird with nothing but salt, pepper, olive oil, and butter. Plus: Amanda Haas teaches you how to baste for best results.
Provided by Food Network
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Rinse the turkey inside and out with cold water. Place on a wire rack fitted into a rimmed baking sheet and let stand at room temperature for 1 hour. This will ensure even cooking. Pat completely dry with paper towels, including inside the cavity. Position oven rack in the lower third of the oven and preheat to 400 F, preferably convection.
- Prepare turkey for roasting: With the turkey lying breast side up, twist and tuck the wing tips underneath the turkey. Cross the legs, then tie together with kitchen twine. Drizzle the turkey with olive oil, and rub to coat the skin evenly. Season generously with salt and pepper, using your hands to make sure the sides are seasoned. Transfer turkey, breast side up, onto a rack set in a large roasting pan. Roast in the oven, 30 minutes.
- Remove turkey from the oven, opening and closing the door as quickly as possible to keep the heat in. Reduce temperature to 325 F. Brush turkey all over with melted butter, then place back into the oven for 30 minutes. Use a baster to baste the turkey with pan drippings every 30 minutes until the skin is golden brown, for a total roasting time of 2½-3 hours, or potentially longer depending on the size of the turkey. When juices accumulate in the cavity, tilt to drain juices into the pan for even cooking and easier basting. Begin taking the turkey's temperature about 1 hour before you expect it to be finished. Turkey is done when a digital thermometer registers 165 F at the thickest part of the breast (without touching the bone) and 175 F at the thigh.
- When turkey is finished roasting, use clean kitchen towels to transfer it to a carving board. Cover loosely with foil and let rest 30 minutes before carving to allow the juices to redistribute through the turkey. (See the "How to Carve a Turkey" lesson in the "Mastering Turkey & Gravy" class for detailed carving instructions.)
CLASSIC ROAST TURKEY
Provided by Food Network Kitchen
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
- Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
- Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
- After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
- Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
- Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 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.
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
ROAST TURKEY
NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Whole Turkey
Time 3h50m
Yield 1 Turkey, 10 serving(s)
Number Of Ingredients 13
Steps:
- Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
- Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
- Mix all of the seasonings, except the paprika, together with the butter.
- Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
- Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
- Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
- Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
- Cooking time will vary depending on the size of the turkey.
- NOTE: I always cook my turkey unstuffed.
- I place my stuffing into baking dishes to bake.
- Also, see my recipe #105192 for the best giblet gravy ever!
- During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.
Nutrition Facts : Calories 698.4, Fat 36.9, SaturatedFat 12, Cholesterol 283.1, Sodium 1699.1, Carbohydrate 4.4, Fiber 1.5, Sugar 0.3, Protein 82.4
THE BEST ROAST TURKEY YOU COULD EVER EAT
While the cooking method is rather unconventional, this is the absolute best turkey you could ever want to eat. Adapted from a recipe by the late Edna Staebler. This is the same way my mother always cooked her turkey each year. We never ever did have a dry turkey. Word of truth.
Provided by MarieRynr
Categories Whole Turkey
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Rinse the turkey and dry it well. Sprinkle the cavity well with salt. Stuff as desired.
- Rub the softened butter all over the outside of the bird, and sprinkled it lightly with salt.
- Place the turkey on the rack of a large roaster, which has a heavy bottom, pouring about 2 inches of water in the bottom of the pan.
- Lay the neck and giblets alongside, cover the pan tightly and put it on the large burner on top of the stove. Allow it to boil and then steam gently for 4 1/2 to 5 hours, approximately the same length of time that it would take to roast the same bird. Take care to see the pan does not cook dry.
- When the drumsticks are loosened and the meat thermometer indicates the bird is about done, dribble a bot of soft butter over the skin, sprinkled it with a bit of white sugar and flour and bang it into a 350*F oven to brown while theaccompanying vegetables are cooking on top of the stove.
- The drippings in the bottom of the roasting pan will be a rich dark brown. Skim off any fat and then use them to make a rich gravy.
PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN
I never found good information on making a great whole roasted turkey in an electric roaster oven and thought I'd share my tried and true tips for making your holiday turkey moist and beautiful and delicious! I've read that roaster ovens effectively 'steam' the turkey making the meat come out ... well, steamed. This is not true. Follow these tips and your holiday turkey will get rave reviews!
Provided by Squirrel Gone Wild
Categories Whole Turkey
Time 4h20m
Yield 1 Turkey, 18 serving(s)
Number Of Ingredients 5
Steps:
- Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
- Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
- Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
- I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
- Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
- Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
- After 30 minutes, turn the oven temperature down to 325.
- The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
- Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
- http://www.butterball.com/calculators-and-conversions.
- FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
- Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
- When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
- If you try this method, please let us know your results!
- Happy Thanksgiving everyone!
Nutrition Facts : Calories 482.9, Fat 25.9, SaturatedFat 6.9, Cholesterol 193.8, Sodium 185.3, Carbohydrate 0.1, Protein 58.2
More about "roast turkey recipe cooking classy food"
ROAST TURKEY RECIPE - COOKING CLASSY
From cookingclassy.com
5/5 (6)Total Time 4 hrs 20 minsCategory Main Course
- Let turkey rest at room temperature 1 hour. Transfer oven rack 1 level below center and preheat oven to 350 degrees near end of resting.
- Remove neck and giblets from turkey and remove any pin feathers left behind. Pat outside of turkey well dry with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.
- In a mixing bowl stir together butter, lemon zest, thyme and rosemary. Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to tear skin or butter will melt out as it bakes.
- Transfer turkey to a large roasting pan with a roasting rack (if you are looking to buy one I have this one - affiliate link).
ROASTED TURKEY BREAST RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK
From foodnetwork.com
Author Alex GuarnaschelliSteps 12Difficulty Intermediate
ROAST TURKEY RECIPE STORY - JOYFOODSUNSHINE
From joyfoodsunshine.com
HOW TO COOK A BONELESS TURKEY ROAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
FORGET THE TURKEY: YOU SHOULD ROAST A THANKSGIVING DUCK
From insidehook.com
1️⃣ ROAST TURKEY BREAST RECIPE - COOKING CLASSY
From en.newswall.org
MARTHA STEWART’S PERFECT ROAST TURKEY RECIPE FOR ANY HOLIDAY DINNER
From usatoday.com
KATIE LEE BIEGEL'S BARBECUE ROAST TURKEY RECIPE - PEOPLE.COM
From people.com
INA GARTEN’S STORE-BOUGHT THANKSGIVING RECIPES - THE NEW YORK …
From nytimes.com
ROAST TURKEY RECIPES
From allrecipes.com
ROAST TURKEY BREAST RECIPE - COOKING CLASSY - PINTEREST
From pinterest.com
15 BONELESS TURKEY BREAST ROAST RECIPES FOOD NETWORK
From selectedrecipe.com
ROAST TURKEY RECIPE | SAFEFOOD
From safefood.net
ROASTED TURKEY RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ROAST TURKEY RECIPE (COOKING CLASSY) - PINTEREST.COM
From pinterest.com
CLASSIC ROAST TURKEY RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW LONG TO COOK TURKEY IN ROASTER OVEN? - TEST FOOD KITCHEN
From testfoodkitchen.com
INA GARTEN’S MAKE-AHEAD ROAST TURKEY AND GRAVY WITH ONIONS …
From cooking.nytimes.com
EASY SPATCHCOCK TURKEY - SIMPLY DELICIOUS
From simply-delicious-food.com
HOW TO PREPARE, COOK AND CARVE A TURKEY FOR THANKSGIVING
From oklahoman.com
ROAST TURKEY | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love