Roast Turkey Food

CLASSIC ROAST TURKEY

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.

THE BEST ROASTED TURKEY

Steps:

• Adjust a rack in the lowest position and preheat oven to 325 degrees F.
• Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil.
• Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
• Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.

ROAST TURKEY

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.

PERFECT ROAST TURKEY

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.

THE BEST ROAST TURKEY YOU COULD EVER EAT

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.

ROASTED TURKEY

Steps:

• In the bottom of a roasting pan large enough to hold the turkey, combine celery, carrots and onions.
• In a small bowl combine fennel (if using), leeks, sliced orange and basil.
• Toss to mix.
• Place mixture in cavity of turkey.
• Place turkey on top of vegetables or on a rack over vegetables to cook.
• Make glaze: In a small bowl combine apple juice concentrate, water, orange juice, lemon or lime juice and soy sauce.
• Set aside.
• Place turkey in a preheated 400* oven 1/2 hour, then lower temperature to 350* and cook 2 to 2 1/2 hours, or until an internal temperature of 180* to 185* is reached.
• After first half hour of cooking, baste bird every 10 to 15 minutes with glaze mixture.
• Remove turkey from oven and allow it to rest 20 minutes before carving.
• While turkey is resting, pour off all pan juices into a"de-fatting cup" and allow juices to separate from fat.
• When separated, carefully pour into a serving pitcher or gravy boat.
• Taste and adjust seasoning with salt and pepper.
• Place turkey on a platter for carving.
• Note: Removal of all skin before serving will lower fat content of each portion.
• Makes 12 servings.

CLASSIC ROAST TURKEY

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.

A SIMPLY PERFECT ROAST TURKEY

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.

ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
• Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
• Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.

NEXT LEVEL ROAST TURKEY

Steps:

• Up to 48 hrs and at least 12 hrs before cooking, loosen the skin over the turkey breast so you can get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp sea salt. Put the turkey in a large roasting tin, breast-side up. Leave uncovered in the fridge until ready to cook.
• Remove the turkey from the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/gas 9. Melt the butter in a pan set over a low heat, then add the garlic, chopped herbs and lemon juice. Sizzle for 1 min, remove from the heat and leave to cool a little. Remove the turkey from the tin and scatter in the onions, carrots, turkey neck and giblets. Put a roasting rack, trivet or ovenproof cooling rack in or over the tray and sit the turkey on top. Stuff the squeezed and whole lemons in the turkey cavity with the herb stalks and extra thyme. Lift the skin and spoon about 4 tbsp of the garlicky herb butter over the meat underneath, then massage the skin to spread it out. Brush most of the remaining butter all over the bird, reserving about 2 tbsp. For a neat finish, tie the wings and legs together.
• Put the turkey in the oven and reduce the heat to 180C/160C fan/gas 4. Roast for 1 hr, then remove from the oven and brush with more of the butter. Turn the tin around and return to the oven for another 30 mins. Brush again with the butter and roast for another 30 mins. After the turkey has had 2 hrs in total, check its temperature with a probe thermometer. It's cooked perfectly when the thickest part of the breast reads about 65C and the thickest part of the thigh reads 75C. If the temperature is lower, return the turkey to the oven for periods of 15 mins until the temperature is reached. Cool for 10 mins on the rack, then transfer to a board and leave upside down - the turkey should rest for at least another 20 mins and will stay hot for at least 40 mins more.
• Meanwhile, make the gravy. If the roasting tin is flameproof, put it directly over a medium heat. If not, scrape the contents into a large, shallow pan. Scatter over the flour and stir to make a paste. Add the soy sauce and yeast extract, stir, then pour in the wine and combine to form a thick paste. Pour in the stock and turkey juices (if you aren't already cooking them in the roasting tin). Simmer for about 5 mins, stirring to make a rich gravy. Strain into a jug or pan to reheat when needed.
• Put the turkey on a platter, then serve with the gravy and other trimmings of your choice.

PERFECT ROAST TURKEY

Steps:

• Preheat oven to 350°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 at 350 F about 2 to 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.