Simple Roast Turkey With Teriyaki Butter Food

SIMPLE ROAST TURKEY

Steps:

• (Note: If your turkey is fresh, proceed to Step 2.) Defrost turkey: Place frozen turkey, still wrapped in plastic, into a cooler or stock pot large enough to hold it. Fill with enough cool water to completely cover the turkey. Keep turkey submerged in water for 30 minutes per pound, changing the water every hour.
• When turkey is defrosted, unwrap, then remove neck and giblets; save them for gravy or stock, or discard. Choose a roasting pan large enough to hold the turkey with 2 inches of space between turkey and pan, all the way around. Place turkey on the rack in the pan and pat completely dry with paper towels, including inside the cavity. Let stand for 1 hour at room temperature before roasting. This ensures even cooking. Position oven rack in the lower third of the oven and preheat to 325 degrees F, preferably convection.
• Stuff turkey, optional: Place your hand at the center of a sheet of cheesecloth, then push it into the cavity of the turkey to create a cheesecloth "bag." This will make the stuffing easier to remove after the turkey is cooked. Fill cavity halfway with your favorite uncooked stuffing (suggested recipe: "Crunchy Bread Dressing with Bacon & Leeks" in Williams Sonoma's Thanksgiving Sides School class). Tie cheesecloth closed with twine; trim and discard excess cheesecloth.
• 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. Generously spread softened butter all over to coat the entire bird. Season liberally with salt and pepper. Begin roasting the turkey, basting every 30 minutes (see Step 5 for instructions). The total roasting time will be 15 minutes per pound, unstuffed. If stuffed, add another 30 minutes cooking time for a bird under 16 pounds, and 30-60 minutes longer if it's over 16 pounds.
• How to baste: Remove turkey from the oven, opening and closing the door as quickly as possible to maintain the temperature. Baste turkey with juices that have accumulated in the pan, then place back into the oven. (Tip: For easier basting, tilt the pan to allow juices to collect on one side.) Begin taking the turkey's temperature about 1 hour before you expect it to be finished roasting. Turkey is done when a digital thermometer registers 165 degrees F at the thickest part of the breast (without touching the bone) and 175 degrees F at the thigh. Continue roasting, basting every 30 minutes, until the skin is golden brown. If the breasts begin to cook too quickly, cover them loosely with aluminum foil.
• Finish roasting: If turkey is stuffed, cut the twine from the legs, pull the cheesecloth bag from the cavity, and transfer it to a bowl. Check the temperature of the stuffing: it should register 165 degrees F at the center. If it's not done, remove cheesecloth and microwave the stuffing for 60 seconds at a time until it reaches 165 degrees F.
• Rest turkey: Transfer the turkey to a carving board, cover loosely with foil, and let rest for 30 minutes before carving. (See the "How to Carve a Turkey" lesson for carving instructions.)

ROAST TURKEY WITH HERB BUTTER

Steps:

• Let the turkey sit out at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F. Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
• Combine the butter, chives, lemon juice, parsley, cayenne and 1/2 teaspoon each salt and pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast, push half of the butter mixture under the skin and spread over the breast meat. Rub the skin of the entire turkey with the rest of the butter mixture. Stuff the cavity with the lemon quarters and parsley sprigs. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until the thigh reaches 165 degrees F, about 30 minutes more. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
• When ready to serve, discard the lemons and parsley from the cavity before carving.

BUTTER-BLANKETED TURKEY

Steps:

• Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F.
• Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
• In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
• Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
• Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
• Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
• Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.

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.

TERIYAKI TURKEY BREAST

Steps:

• Combine first seven ingredients; mix well.
• Pour 1 cup marinade in a large ziploc plastic bag; add turkey breast.
• Seal bag, turn to coat and refrigerate overnight.
• Cover and refrigerate remaining marinade.
• Drain and discard marinade from turkey.
• Place turkey on a rack in a shallow roasting pan.
• Bake uncovered at 350 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with reserved marinade.
• Let stand for 10 minutes before slicing.

ROAST TERIYAKI TURKEY

Steps:

• Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch mixture and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened (about 3 minutes). Put sauce to a bowl.
• Set the turkey in a large roasting pan and scatter the onions around it. Season the turkey inside and out with salt and white pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
• Roast the turkey for 30 minutes, or until golden in color. Baste with the butter mixture and add the cup of water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
• Pour half of the teriyaki sauce into a bowl; baste the turkey with it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is completely lacquered and a thermometer inserted in an inner thigh reads 170°. Transfer to a carving board; let rest for 45 minutes.
• Meanwhile, strain the pan juices into a bowl; skim off the fat and save the onions. Set the pan over 1 burner. Add the onions to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, chicken stock and the left over teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.

SIMPLE ROAST TURKEY

Steps:

• Preheat the oven to 275 degrees F.
• Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
• Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
• After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
• Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.

A SIMPLE ROAST TURKEY

Steps:

• Preheat oven to 450°F. Set a rack inside a large roasting pan. Pour 4 cups water into pan. Pat turkey dry with paper towels. Tuck tips of wings under bird. If turkey is not brined, rub bird inside and out with salt. Season inside and out with pepper and place on rack in pan. Place onion and celery in cavity. Rub 3 tablespoons butter over turkey. Roast turkey, uncovered, for 30 minutes.
• Meanwhile, stir remaining 3 tablespoons butter, soy sauce, and mirin (or substitute store-bought teriyaki sauce for soy sauce and mirin) in a small saucepan over medium heat until melted and smooth. Add rosemary. Cover; keep glaze warm over lowest heat.
• Reduce oven to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in pan. Roast for 30 minutes; baste with pan juices. Brush lightly with glaze.
• Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
• Transfer turkey to a platter. Tent with foil; let rest for 1 hour before carving.

TERIYAKI TURKEY BREAST

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.

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.