PERFECT TURKEY
A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!
Provided by Shelly White
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 17h
Yield 24
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 degrees F (175 degrees 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 degrees F (85 degrees 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 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g
THE PERFECT TURKEY WITH PAN GRAVY
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Remove the center oven rack and preheat oven to 325 degrees F.
- Remove the giblets and neck from the turkey and rinse. Reserve for the dressing.
- Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside.
- Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook's Note**).
- Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack.
- Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook's Note***.)
- Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat.
- Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.
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
THE PERFECT ROAST TURKEY
We make two turkeys at Thanksgiving every year -- one smoked and one done this way. It makes the best gravy I have ever had! I never stuff my turkey so I can't vouch for how the stuffing tastes after roasting this way. It's a keeper at our house!! Cooking time depends on teh size of your turkey. Remember to thoroughly cook poultry -- use a meat thermometer!
Provided by Lvs2Cook
Categories Whole Turkey
Time 5h30m
Yield 10-14 serving(s)
Number Of Ingredients 10
Steps:
- Prepare desired stuffing.
- Heat oven to 325 degrees.
- Remove neck and giblets from turkey.
- Rinse and drain; pat dry with paper towels.
- Loosely fill cavity with stuffing.
- Fold neck skin over back of turkey and fasten with toothpicks.
- Arrange veggies and herbs on bottom of a shallow roasting pan.
- Pour wine over.
- Place turkey, breast side up, on top of veggies.
- Brush skin with butter; sprinkle with salt and pepper.
- Cover stuffing in cavity with foil.
- When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.
- Follow turkey package directions for cooking times.
- Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
- Transfer turkey to a serving platter.
- Cover loosely, let stand 20 minutes, then carve.
Nutrition Facts : Calories 790.5, Fat 38.8, SaturatedFat 11.7, Cholesterol 314.8, Sodium 751.4, Carbohydrate 6.2, Fiber 0.5, Sugar 1.2, Protein 93.5
PERFECT ROAST TURKEY
I first tried this recipe for Thanksgiving this year, and may I assure you, the name is more than fitting! Tender, juicy, fragrant and, yes, perfect! I don't think I've ever smelled a more heavenly smell from my kitchen. I'm sure I'll be making this turkey recipe for my family's big holidays from now on.
Provided by Fauve
Categories Whole Turkey
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 686.6, Fat 38.1, SaturatedFat 13.4, Cholesterol 277.6, Sodium 248.3, Carbohydrate 3.3, Fiber 0.4, Sugar 0.7, Protein 77.8
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 TURKEY BURGERS
Provided by Food Network Kitchen
Time 55m
Yield 4 burgers
Number Of Ingredients 10
Steps:
- Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
- Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
- Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
- Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.
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- Brine the turkey overnight. Remove the turkey from the brine, rinse with cold water, and pat dry. Place the turkey on a roasting rack inside a pan.
- Put the apple, onion, cinnamon stick, rosemary, and sage in a microwave-safe bowl. Cover with water. Microwave on high for 5 minutes. Using tongs, loosely place the apple, onion, cinnamon, rosemary, and sage in the turkey's cavity.
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- Brine your bird. By: Soo Kim and The Canadian Living Test Kitchen. Brining adds both moisture and flavour to your turkey and can offer a bit of insurance if you have a habit of overcooking your bird.
- Keep the stuffing on the side. By: Irene Fong and The Canadian Living Test Kitchen. A stuffed turkey takes longer to cook because the stuffing reaches an internal temperature of 170°F (77°C).
- Baste often. By: Irene Fong and The Canadian Living Test Kitchen. It may seem like a pain to baste every 30 to 45 minutes, but it is really worth the effort because it ensures that you'll have a golden, juicy turkey.
- Use a meat thermometer. By: The Canadian Living Test Kitchen. A digital instant-read themometer is one of the most valuable tools in the kitchen. A thermometer helps to take the guess work out of checking for doneness since it is nearly impossible to tell if a large roast is done simply by looking at it.
- Boost the flavour of your gravy. By: The Canadian Living Test Kitchen. One way to boost the turkey flavour of your gravy is to simmer chicken broth with the turkey neck and giblets while your turkey is roasting.
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