Ww 4 Points Foolproof Roast Turkey Food

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.

DELICIOUS ROAST TURKEY

Steps:

• Preheat oven to 400 degrees.
• Remove bag containing turkey parts from cavity.
• Rinse turkey and let drain.
• Place turkey inside of Dutch Oven or a roaster.
• Put salt, lemon pepper, poultry seasoning all over turkey including inside of cavity.
• Place butter slices under skin and inside cavity.
• Place carrot halves and onion inside cavity.
• Pour broth over turkey and in pan.
• Add bouillons and cover with lid. Put turkey in oven and let cook for 45 minutes at 400 degrees.
• Turn oven down to 250 and let cook 3 more hours.
• Occasionally basting with broth in bottom of pan. To brown the turkey, remove lid during last 30-45 minutes.
• Remove from oven, let stand 15 minutes or so and then it is ready to serve.
• This recipe is really easy and it makes a delicious turkey!

MOM'S ROAST TURKEY

Steps:

• Make sure turkey is thawed. Preheat oven to 325 degrees. Rinse inside of turkey, pat inside and outside dry with paper towels. Sprinkle inside of turkey with a little lemon pepper.
• Prepare turkey dressing, spoon into turkey cavities. (If do not use stuffing inside turkey, place large pieces of onion inside.). Tuck ends of drumsticks under band of skin across tail or wire or nylon leg clamp. Twist wing tips under back.
• Brush the whole turkey with oil/butter. Season the whole turkey with seasoning salt and lemon pepper lightly.
• Place the turkey breast side down; on a rack in a roasting pan. (I know! Everyone bakes them breast side up but that makes the breast dry! Cooking it breast side down lets the yummy juices flow into the breast.).
• If using a meat thermometer, insert it into the center of inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil.
• Roast turkey for 2 1/4 hours. (Adjust baking time according to turkey size).
• Remove foil; cut band or string between drumsticks so thighs cook evenly. Continue to cook until meat thermometer or instant-read thermometer registers 180 degrees F. Juices should run clear and drumsticks should move easily in sockets.
• Remove turkey from oven. Cover loosely with foil; let stand for 20 minutes before carving.

SPICY ROAST TURKEY

Steps:

• Mix the spices into the mayonnaise until thoroughly blended.
• Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
• (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
• Roast on lowest rack of the oven at 500°F for 30 minutes.
• Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
• Reduce the oven temperature to 350°F.
• Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
• Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

APPLE SAGE ROAST TURKEY

Steps:

• In small saucepan over medium heat, stir 1/3 cup apple cider, jelly, and butter until the mixture is melted and smooth.
• Remove from heat.
• Rub the turkey inside and out with the 2 tablespoons apple cider and sprinkle with salt and pepper.
• Gently loosen the skin over the entire turkey breast by inserting fingertips between skin and flesh.
• Slide as many sage leaves as you want under the skin and place the skin back in place.
• Stuff the neck and body cavities of turkey loosely with apple wedges and some more sage leaves, making sure to reserve a few for garnish.
• Close both cavities with skewers.
• Truss the turkey and brush with cider mixture.
• Roast according to weight.
• Serve the turkey garnished with reserved sage leaves and additional apple slices.

BEST EVER ROAST TURKEY

Steps:

• Preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven
• allow 4 hrs before serving.
• wash the turkey well with cold water.
• remove neck ,giblet,heart, liver.
• cut wing and tail off turkey
• remove fat pads from turkey.
• line your roasting pan well with foil spray with pam.
• (easier clean up.
• place a rack on pan bottom.
• no rack?.
• make balls of foil and cover entire bottom of pan.
• place turkey in pan on rack or on balled up foil.
• pat dry with paper towels.
• chop up 1 bunch parsley or use dried parsley leafs.
• place in 1 qt bowl.
• add 2 tbs poultry seasoning.
• 2 tbs sea salt.
• 1 tbs fresh ground pepper.
• add olive oil.
• add 1/2 of melted butter to mixture.
• mix well.
• place wings /tail LIVER roast only HEART & GIZZARD on each side of the pan.
• or make stock for gravy do not use liver it makes the gravy bitter.
• first pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine.
• rub the herb butter oil over entire turkey.
• massage well over skin
• add mixture to cavities too.
• add celery 1 bunch parsley.
• peel cut carrots and onions whole or half to cavity
• after the bird is cooked you can dice the veggies.
• while bird rests and add the cooked veggies to your stuffing.
• if you desire.
• pour rest of butter over breasts.
• add 1 cup of water to pan bottom do not pour over bird.
• place lid on pan or cover well with foil.
• bake the turkey half way (2 hrs).
• after 2 hrs remove pan and bird from oven.
• place on trivets or stove top.
• remove foil baste well.
• no juice? add more water to pan bottom.
• then baste entire bird
• add 1 cup more sherry wine.
• cover pan again w foil or with lid.
• return to oven.to finish baking/roasting.
• baste periodically.
• last hr of roasting remove foil from pan to brown the bird.
• check temp of bird thickest part of breast should read.
• 170 degrees.
• remove bird and place on platter tent with foil
• let rest out of oven.usually 25 minute.
• use a gravy separator -- place the skimmed juices.
• in a separate container (for gravy).
• brush the resting bird w the reserved fat.

MARTHA'S PERFECT ROAST TURKEY

Steps:

• Rinse turkey with cool water, and dry with paper towels. Let stand for hours at room temperature.
• Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

STUFFED ROAST TURKEY - WW POINTS = 3

Steps:

• Preheat the oven to 450°F.
• Spray a large roasting pan and rack with nonstick spray. Drain the juices from the turkey; pat dry with paper towels. Discard the neck and giblets. Loosely stuff the body and neck cavities with the stuffing. Close the cavities with metal skewers and tie the legs together with kitchen string.
• Place the turkey, breast side up, on the rack in the pan. Pour the Madeira over the turkey; sprinkle with the salt and pepper. Pour 2 cups water into the pan. Place the pan in the oven. Immediately reduce the temperature to 350°F Roast until an instant-read thermometer inserted at least 2 inches into an inner thigh (without touching the bone) registers 180°F and the center of the stuffing registers 165°F, 3 3/4-4 1/2 hours.
• Transfer turkey to a cutting board. Tent with foil and let stand 20 minutes.
• Meanwhile, make the gravy. Transfer the stuffing to a bowl. Carve the turkey and serve with the gravy and stuffing. Remove the skin before eating.

FOOLPROOF THANKSGIVING TURKEY AND GRAVY

Steps:

• TURKEY:.
• Preheat oven to 350°F.
• Remove and discard giblets and neck (unless you want to use them in your gravy -- my instructions do not include them).
• Rinse turkey (inside and out) and pat dry with paper towels.
• Place the turkey in a roasting pan and distribute the butter slices under the skin of the turkey (I find it helpful to separate the skin from the meat by sliding my hands in between, before messing with the butter).
• In a medium bowl, combine the broth, parsley, and minced onion. Pour over turkey and sprinkle with the seasoned salt and garlic powder.
• Cover with foil and bake for 3 ½ to 4 hours, or until the internal temperature reaches 180°F
• During the last 45 minutes, remove the foil and take out 5 cups of the drippings for the gravy. With the remaining drippings, baste occasionally so the turkey will brown nicely.
• Remove from oven and let rest (while the gravy is being prepared) before carving.
• GRAVY:.
• Bring the drippings to a boil in a large saucepan.
• Stir in soup and season with poultry seasoning, pepper, and garlic powder.
• Reduce heat to low, and let simmer for as long as you need. If you're ready right away, this step can be skipped.
• In a small, microwave-safe bowl, heat the milk on high for 30 seconds. Stir, and repeat (total cook time: 1 minute). Slowly add the flour to the milk, whisking vigorously with a whisk until there are no lumps.
• Return the gravy to a boil, and gradually stir in the milk mixture.
• Continue to cook, stirring constantly, for 1 minute, or until thickened.
• Be careful not to let the bottom scorch.

ROSEMARY LEMON ROAST TURKEY

Steps:

• Step 1) In the kitchen sink, remove your turkey from the wrapping. Find the bag of giblets and remove it from your turkey. Check both ends of your turkey for that bag of giblets!
• Step 2) Rinse your turkey with cold water on the inside and the outside. Lift the turkey and turn it upside down to drain for a moment. Pat the turkey dry with a clean kitchen towel (and put that towel immediately in the hamper, so you don't accidentally use it for anything else).
• Step 3) Place your turkey in a pan or on a roasting sheet. Rub salt and pepper onto the skin.
• Step 4) Poke a few holes with a paring knife in each lemon. Insert rosemary sprigs into several of the holes in each lemon, as shown.
• Step 5) Insert one of the rosemary lemons completely inside of the turkey. Rest the other rosemary lemon near the opening of the turkey cavity.
• Step 6) Coat the outside of your turkey with melted butter. Don't use so much butter that it drips all over the pan (try to avoid that), but make sure at highest part of the turkey is covered. The butter will spread down the sides of the turkey as it roasts, sealing in flavor and giving the turkey skin a golden color.
• Note: We are buttering our turkey skin instead of basting. It's easier and prevents the meat from drying out. A buttered turkey will have a slightly darker color than a basted turkey (or a turkey in a bag), and the skin will be crispy. The end result is delicious!
• Step 7) Showtime! Place your turkey in a preheated, 325 degree oven on the lowest rack possible. Your turkey needs to slowly roast until a meat thermometer poked into the thickest part of the turkey (but not against a bone) registers 165 degrees. Your turkey might have a little red timer attached - this timer will pop out when your turkey is done. It's STILL a good idea to check the temperature. Your turkey needs to reach 165 degrees in order to prevent food-borne illness!
• How long will your turkey need to roast? That is the million dollar question! Every turkey and every oven is a little bit different. At 325 degrees, a 10 - 12 pound turkey will require approximately 3 hours of roasting time. Check your turkey after 2 1/2 hours, but don't open the oven door before then!
• Step 8) Let your roasted turkey rest on the countertop for 15 minutes before carving. A "tent" of aluminum foil (just a very loose covering of foil) can be used to prevent heat loss, but that's not entirely necessary.
• Enjoy your roasted turkey!
• PS - Don't wash that pan! In our next Crowded Earth Kitchen post, we'll show you how to make gravy with the drippings on that turkey pan!

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.

GOOD EATS ROAST TURKEY

Steps:

• Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.
• Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.
• Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.
• Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
• Turn turkey over once, half way through brining.
• A few minutes before roasting, heat oven to 500 degrees.
• Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.
• Remove bird from brine and rinse inside and out with cold water.
• Discard brine.
• Place bird on roasting rack inside wide, low pan and pat dry with paper towels.
• Add steeped aromatics to cavity along with rosemary and sage.
• Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
• Roast on lowest level of the oven at 500F for 30 minutes.
• Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F.
• Set thermometer alarm (if available) to 161°F.
• A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
• Let turkey rest, loosely covered for 15 minutes before carving.

SAGE AND GARLIC ROAST TURKEY

Steps:

• preheat the oven to 325F
• prepare the turkey by fastening the neck skin to the back of the turkey with pins or a skewer. fold the wings to the turkey so the tips are touching.
• mix all ingredients in a bowl except for the water, fresh sage, and apples.
• on a rack in the roasting pan, place turkey (breast side up). brush with butter mixture. Insert oven proof meat thermometer so tip is in the thickest part of inside thigh and does not touch the bone. Add water to the pan.
• cover turkey loosely with foil or the roaster top. Roast for three hours. Uncover; roast 45 minutes to an hour. Turkey is finished when thermometer in thickest part of the bird reads 180°F.
• Let stand 15 minutes before carving.
• Garnish with sage and apples.

WW 4 POINTS - FOOLPROOF ROAST TURKEY

Steps:

• Arrange the oven racks to accomodate the turkey.
• Preheat oven to 325*F.
• Remove the neck and giblets from the body and neck cavities and reserve for another use.
• Rinse the turkey and drain; pat dry with paper towels.
• Rub the inner cavities with the garlic and season with 1/2 tsp of the seasoned salt.
• Place the remaining garlic and the onion, parsley, thyme, and sage in the body cavity, and truss if desired.
• Place the turkey, breast side up, on a rack in a large roasting pan.
• Brush all over with the oil and sprinkle with the remaining 1/2 tsp seasoned salt and the pepper.
• Roast, basting occasionally with the pan juices, until an instant read thermometer inserted into the thickest part of the thigh registers 180*F, about 2-3/4 to 3 hours.
• If the breast begins to brown to quickly, cover it with foil.
• Transfer the turkey to a platter.
• Remove the garlic, onion, and herbs from the cavity and discard.
• Cover loosely with foil and let rest 15-20 minutes before carving.
• Remove the skin before eating.
• 4 Points per serving - 3 one ounce slices of skinless meat.