SAVORY HERB RUB ROASTED TURKEY
The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
SWEET AND SPICY SMOKED TURKEY WITH SMOKED GRAVY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
- The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
- Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
- After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
- Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
- To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
- Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
- Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.
SWEET AND SMOKY TURKEY
Provided by Molly Yeh
Time 10h40m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Dry brine the turkey: Place the turkey in a roasting pan fitted with a rack. Rub the turkey liberally with salt and pepper. Place in the refrigerator, uncovered, 8 hours or up to overnight.
- Preheat a gas grill for cooking over medium heat (about 350 degrees F).
- Set the turkey on the counter to take the chill off.
- Meanwhile, put the paprika, tomato paste, vinegar, guajillo chiles, caraway seeds, coriander, cumin, cayenne pepper and 3 cloves garlic in a food processor and pulse to combine. Add some olive oil just until a thick paste is formed. Taste and season with salt.
- Stuff the center cavity of the turkey with the onion, orange, lemon, thyme and the remaining 3 cloves of garlic. Rub the turkey generously all over with the spice paste. Tie the legs tightly together with kitchen twine. Tuck the wings underneath the turkey. Add 2 cups chicken stock to the pan and tent with aluminum foil.
- Place the roasting pan in the center of the grill, directly on the grates. Let cook for 45 minutes.
- Remove the foil and add 2 cups chicken stock. Close the lid and continue to cook until the internal temperature reaches 145 degrees F, about 35 minutes more.
- Meanwhile, add the honey to a small bowl. Once the temperature of the turkey reaches 145 degrees F, use a turkey baster to add 1/4 cup pan juices to the bowl with the honey and whisk to combine. Using a pastry brush, glaze the bird all over with the honey mixture.
- Close the grill and continue to cook until the internal temperature reaches 155 degrees F, another 15 to 20 minutes. Remove the turkey and let rest 30 minutes (the internal temperature will continue to rise to 165 degrees F). Serve!
SAVORY TURKEY GRAVY
Everyone just loves the spicy taste of this gravy. It's a favorite among my family and friends.
Provided by Veronica Harper
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water.
- Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.2 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 252 mg
HOW TO GRILL A WHOLE PERFECT TURKEY
Make and share this How to Grill a Whole Perfect Turkey recipe from Food.com.
Provided by Sheenaeh
Categories Meat
Time 4h10m
Yield 15 lb turkey, 15 serving(s)
Number Of Ingredients 13
Steps:
- 15 lb Turkey.
- Rinse Turkey.
- Pat Dry with Paper Towels.
- Put into a Large Aluminium Pan.
- Separate skin from the breast of the turkey slide in about 5 slices of butter in different locations.
- After Cleaning out the inside of the Turkey, put in about 4 Whole Peeled and Sliced Carrots, 3 peeled and Sliced Onions, 1 quartered Apple and about 2 Table Spoons minced Garlic.
- Combine 3 Cups Cranberry Juice and 3 cups Apple Juice, 1/2 Brown Sugar 1/2 cup Soy Sauce and a 1/2 cup of White Vinegar with 1 Table Spoon Minced Garlic. Stir well.
- Season the outside skin with a good covering of Season All, Garlic Powder, and Onion Powder.
- Fill the cavity of the Turkey with as much of this marinade as possible. It will drain out after you lay the turkey down. You will want atleast 2 inches of marinade around the turkey.
- As the turkey cooks, you will need to add more of this to the pan, or you can use substitute it with a small amount of water.
- Cover the turkey Completely with foil.
- Put the turkey as low on the grill as possible the lid of t grill MUST close completely.
- Start the turkey on a temperature around 500 degrees. Lower the heat to medium or medium high after 30 minutes.
- You will want to keep the turkey on a temperature that the marinade stays at a Slow Boil.
- Baste the turkey regularly, keep the skin moist.
- I cook my turkey about 15 to 20 mins per pound.
- 1 hour before the turkey is done you should loosen the foil around the bird so that the skin browns. Do not remove it completely as the foil keeps the steam inside.
- Remove the turkey only after the internal temperature reaches 165 degrees F.
- Remove the carrots, onions, apples and garlic from inside the turkey.
- Let the turkey cool for 15 mins before carving.
Nutrition Facts : Calories 583.6, Fat 26.7, SaturatedFat 7.5, Cholesterol 225.8, Sodium 766.8, Carbohydrate 11.8, Fiber 0.9, Sugar 9, Protein 69.3
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31 LEFTOVER TURKEY RECIPES THAT WILL FEED YOU ALL WEEKEND LONG
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Author Joe SevierPublished Oct 31, 2020Estimated Reading Time 7 mins
- Thanksgiving Leftovers Turkey Club. Ah, the club sandwich, the most classic of leftover turkey recipes. Three pieces of toasted bread, cranberry sauce, mustard, and crispy bacon are mandatory here.
- Turkey Ramen. There’s the turkey soup recipe we make with egg noodles when we feel a cold coming on, and then there’s the turkey noodle soup we save for when all of our senses are fully awake: this savory, eye-poppingly good ramen.
- Turkey Pozole Verde. For the uninitiated, pozole is a Mexican stew usually made with pork and hominy. It can be clear (nothing much else added), red (dried chiles), or green (fresh chiles, tomatillos, and/or pumpkin seeds).
- Turkey Pot Pie. Here’s another answer to the question of what to do with leftover turkey: Turn it into pot pie. Cut down on prep time by using store-bought pie dough or puff pastry.
- Crunchy Turkey Salad With Peanut Dressing. This turkey salad is totally unlike the big Thanksgiving meal: It’s light, with crunchy cabbage and carrots (you could throw in some thinly sliced bell peppers too, if you want), and fresh cilantro and mint.
- Mouthwatering Turkey With Glass Noodles. This leftover turkey idea, a nod to the Sichuan dish ma la ji pian that typically features chicken, is an acidic, bright, and spicy contrast to a decadent, buttery meal.
- French Toast Turkey Sandwich. Thick-cut bacon and custardy bread take the usual leftovers sandwich recipe into brunch territory. (An after-meal nap is definitely happening, whether you like it or not.)
- Turkey Congee With Crispy Shiitake Mushrooms. Save that turkey carcass! It can be transformed into this soothing, nourishing, stick-to-your-ribs Chinese rice porridge, which one reader calls “sublime” and another calls “extremely delicious and comforting.”
- Chicken Cobb Salad. This meal-worthy weeknight salad calls for rotisserie chicken meat, but we recommend replacing it with—you guessed it—leftover Thanksgiving turkey.
- Turkey Etcetrazzini. Turkey tetrazzini is a great leftover turkey casserole, but etcetrazzini is even better because you can use up your other Thanksgiving recipes: roasted brussels sprouts, sautéed green beans, et cetera.
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