UPSIDE DOWN TURKEY
This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is done, the juices may be used to prepare a gravy by adding cornstarch 1 tablespoon at a time until the liquid begins to thicken. This recipe is based on a 13 pound bird. Adjust as necessary.
Provided by BLOND2
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h30m
Yield 18
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan.
- Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).
Nutrition Facts : Calories 536.2 calories, Cholesterol 207.1 mg, Fat 28.1 g, Protein 66.4 g, SaturatedFat 9.9 g, Sodium 197.2 mg
LAUREN'S APPLE CIDER ROAST TURKEY
The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!
Provided by Lauren
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Yield 15
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out with cold water; pat dry with paper towels.
- Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
- Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
- Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.
Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g
HEATHER'S UPSIDE-DOWN TURKEY
Say good-bye to dried out turkey breast! This is a traditional roasted turkey recipe with one twist - it's cooked upside down.
Provided by HeathersCookin
Categories Poultry
Time 5h30m
Yield 8-15 serving(s)
Number Of Ingredients 12
Steps:
- Fill room-temperature bird with aromatics, including onion, orange, celery, apple, cinnamon stick, handful of cranberries, bay leaves.
- Place bird UPSIDE-DOWN on rack in a roasting pan, rub with olive oil and favorite seasonings, including sage, rosemary, kosher salt, pepper. Add several cups of water or broth to the roasting pan; add more if needed as the bird cooks.
- Pre-heat oven and roast turkey at 400 for 30 minutes, 350 for several hours, and 275 for the last hour or two. Allow about 13-14 minutes per pound of turkey. White meat should be 165 and dark meat should be 175 degrees F.
- Rest the meat for 30 minutes, carve, and enjoy!
CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY
Categories Fruit Juice Fruit Poultry turkey Roast Christmas Thanksgiving Apple Winter Calvados Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- For turkey:
- Position rack in bottom third of oven and preheat to 325°F. Combine first 5 ingredients in small saucepan. Add 1/2 teaspoon cinnamon; bring liquid to boil. Set liquid aside.
- Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
- Rinse turkey inside and out; pat dry. Sprinkle main cavity with salt and pepper. Spoon apple mixture into main cavity. Tuck wing tips under turkey; tie legs together loosely. Place turkey in large roasting pan. Rub turkey breast and legs with butter. Pour half of basting liquid over turkey. Sprinkle with salt and pepper.
- Roast turkey 30 minutes. Pour remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated. Add all apple slices to pan juices around turkey. Cover turkey loosely with foil to keep from browning too quickly. Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
- Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
- For gravy:
- Using slotted spoon, transfer apples from pan juices to bowl. Pour pan juices into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 4 cups. Transfer broth mixture to large saucepan; simmer 5 minutes. Add reserved apples; simmer 2 minutes. Mix apple cider and cornstarch in small bowl. Whisk into gravy. Boil until gravy thickens, about 2 minutes. Season to taste with salt and pepper.
- Discard mixture from turkey cavity. Serve turkey with gravy.
GOOD EATS ROAST TURKEY
This holiday season, serve Alton Brown's most-popular recipe: a brined and roasted turkey from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 9h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
UPSIDE DOWN APPLE CIDER TURKEY
Make and share this Upside Down Apple Cider Turkey recipe from Food.com.
Provided by mariposa13
Categories Whole Turkey
Time 3h20m
Yield 1 turkey
Number Of Ingredients 9
Steps:
- Coat entire Turkey with Watkins Grapeseed Oil Sprinkle with Watkins Rosemary, Thyme, Marjoram,& Black Pepper (Be sure to apply to both sides!) Cut 1 Apple into slices and place inside Turkey (Not to be eaten, just for flavor!) or add stuffing if desired.
- Add one cup water to bottom of pan Sprinkle 2-3tbsp of Watkins Traditional Cider Brew throughout bottom of roasting pan Cook Turkey upside on rack in roasting pan at 325 degrees.
- See outside of Turkey bag for proper baking time.
- (10-12lbs approximately 3-4 hours) Place meat thermometer into thickest part of Turkey.
- Once it reaches 170 degrees, Turkey is done.
- Let sit 20-30 minute before serving.
- APPLE CIDER GRAVY--.
- Strain juices from bottom of roasting pan Simmer juices in a smaller pan on med-low heat With a wire whisk, add 4-6 tbsp of flour or more depending on how much juice you have left over Add 1 tbsp of Watkins Chicken Soup Base Simmer on low heat until ready to serve!
- You won't believe how wonderful your home will smell while cooking this turkey.
- Cooking the turkey upside down makes the white meat more juicy!
Nutrition Facts : Calories 9289.5, Fat 582.9, SaturatedFat 123.7, Cholesterol 3087.2, Sodium 3002.8, Carbohydrate 24.9, Fiber 6.1, Sugar 14.5, Protein 928.8
APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY
I found this recipe about 5 years ago in Cooking Light and have been using it ever since. It makes the best Turkey ever and couldn't imagine preparing mine any other way now. Very juicy and delicious!!! This is for a 12 1/2 lb turkey. I usually double it for a bigger turkey.
Provided by tasmith1
Categories Savory
Time 2h45m
Yield 2 1/2 Cups
Number Of Ingredients 35
Steps:
- To prepare brine, combine first 8 ingredients in a large saucepan, bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
- Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse Turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerat for 12 to 24 hours, turning occasionally.
- Preheat oven to 500 degrees:.
- Remove turkey from bags and discard bring, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsely, onion, and broth in the botom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down on roastick rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Bake at 500% for 30 minutes.
- Reduce oven temperature to 350 degrees.
- Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350 degrees for 1 hour 15 minutes or until a thermometer inserted into meat party of thigh registers 170 degrees. Remove turkey from oven; let stand20 minutes. Reserve pan drippings for Savory Herb Gravy.
- Directions for Gravy:.
- Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hours). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely.Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
- Strain the reserved turkey drippings throug a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
- Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.
UPSIDE DOWN TURKEY
I have been roasting my holiday turkeys upside down for 35 years. They are always moist. It's a little work flipping them for the last hour but worth every minute.
Provided by jean D.
Categories Poultry
Time 4h20m
Yield 1 Turkey, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Wash turkey with clear water and pat dry. Mix seasonings together and rub all over the turkey.
- Invert turkey onto a rack in a roasting pan. Tuck wings under and cover with aluminum foil. Pour a small amount of wine over turkey. Place in 325 oven.
- Bake for 3 hours. Baste turkey every 30 minutes with wine. Use turkey baster to baste with juices in the pan. Remove from oven after 3 hours.With oven mitt covered hands flip the turkey and place back on the rack. Continue baking for 1 hour. Remove from oven and let rest for 15 minutes before carving.
Nutrition Facts : Calories 2037.5, Fat 97.1, SaturatedFat 27.4, Cholesterol 823.2, Sodium 793.1, Carbohydrate 3.2, Sugar 1.2, Protein 247.3
UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, milk, all-purpose flour, baking powder, salt, cinnamon, apples, butter, brown sugar
Provided by Camille Bergerson
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a bowl, cream together the butter and sugar.
- Whisk in the eggs, vanilla and milk until fully incorporated.
- Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
- For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
- Pour the sauce into the greased cake pan.
- Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
- Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
- Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
- Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
- Garnish slices with vanilla ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 55 grams, Fat 34 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
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- Preheat the oven to 500 degrees. In a roasting pan, toss the butter, garlic, butternut squash, apples, and onions together. Sprinkle with salt and pepper.
- Mix together the butter, thyme, rosemary, orange and lemon zest, and garlic in a bowl. Place about 1/4 cup of salt and 2 teaspoons pepper in two small bowls. Get a piece of kitchen twine ready to tie the legs together. Place all of this near the roasting pan so you won't need to get turkey juices everywhere when you're prepping.
- Remove the turkey from the bag and pull out anything in the cavity. Place the turkey on top of the vegetables and pat it dry. Cut a small slit in the skin above the cavity and gently work your hand between the skin and the breast meat. Spread the butter mixture under the skin, then rub it all over the breast, legs, thighs, and cavity of the bird. Sprinkle with Kosher salt. You probably won't need the entire 1/4 cup, but it should look like a light snow has fallen on the turkey. Follow that up with a sprinkling of pepper.
- Place the orange halves in the cavity along with a few apple and onion slices from the pan. Tie the legs together with kitchen twine and tuck the wing tips under the bird to protect them.
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