Easy Roast Turkey With No Roux Gravy Recipes

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NO-BASTE, NO-BOTHER ROASTED TURKEY



No-Baste, No-Bother Roasted Turkey image

Keep things simple with Trisha Yearwood's foolproof No-Baste, No-Bother Roasted Turkey recipe for Food Network.

Provided by Trisha Yearwood

Categories     main-dish

Time 7h10m

Yield 10 to 12 servings

Number Of Ingredients 8

1/2 stick salted butter, softened
One 12-pound turkey, completely thawed and all giblets removed
2 tablespoons salt
2 teaspoons pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium sweet onion, such as Vidalia, cut in half
1 large carrot, cut in lengths to fit the turkey cavity
2 cups boiling water

Steps:

  • Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
  • Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
  • Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

CHEF JOHN'S ROAST TURKEY AND GRAVY



Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  • Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  • Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  • Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  • While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  • Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

PERFECT ROAST TURKEY AND GRAVY



Perfect Roast Turkey and Gravy image

Provided by James Briscione

Categories     main-dish

Time 14h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 fresh turkey (12 to 14 pounds)
4 tablespoons Dry Brine, recipe follows
2 onions
8 to 10 branches fresh woody herbs (combination of sage, rosemary or thyme)
2 heads garlic, halved crosswise
1 cup chopped carrot
1 cup chopped celery
1 stick (8 tablespoons) unsalted butter, melted, plus 2 tablespoons, cut into pieces
Kosher salt
2 tablespoons all-purpose flour
1 cup dry white wine
1 quart chicken stock
Ground black pepper
1 cup kosher salt
1/4 cup sugar
1 tablespoon granulated garlic
1 tablespoon ground black pepper
2 teaspoons ground fennel seed
2 teaspoons ground sage

Steps:

  • Twelve to 24 hours before cooking the turkey, remove the giblets and dry the turkey inside and out with paper towels. Rub the Dry Brine on all sides of the turkey, completely seasoning the exterior as well as the interior cavity. Place the turkey in a pan inside the refrigerator overnight.
  • Arrange a rack in the center of the oven and preheat to 350 degrees F.
  • When ready to cook, remove the turkey from the refrigerator and pat dry with paper towels. Cut one of the onions into quarters. Place the onion quarters, herbs and one head of the garlic inside the turkey. Tie the legs together with a single piece of string and tuck the wings under the body.
  • Chop the remaining onion. Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan.
  • Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan. Place the turkey in the oven to roast on the center rack with the legs towards the back wall of the oven.
  • After 45 minutes, remove the turkey from the oven and set on the stovetop. Carefully tilt the pan to one side and use a ladle to baste the butter over the breast of the turkey. Return the turkey to the oven, this time with the breast toward the back wall of the oven. Continue basting and rotating the turkey every 45 minutes until done. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 2 1/2 to 3 hours total. If at any point during the cooking the skin of the breast becomes too dark, cover the breast with aluminum foil and continue cooking to doneness.
  • When the turkey is done, remove to a cooling rack to rest for 30 to 45 minutes.
  • To make the gravy, place the roasting pan on the stovetop. Turn the heat beneath the roasting pan to medium. Cook the vegetables, stirring constantly, until the butter remaining in the pan is translucent, up to 6 minutes. Pour off all but 2 tablespoons of the butter, if necessary. Sprinkle the flour over the vegetables and stir until a thick paste forms. Pour in the wine, stirring well and scraping the bottom of the pan to release any brown bits that remain stuck to the pan. Add the chicken stock and continue stirring until the stock reaches a simmer. Simmer for 10 to 15 minutes until flavorful and thickened to your liking.
  • Transfer the entire gravy mixture to a saucepot and bring back to a simmer. Whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper and strain the gravy into a serving container. Serve with the carved turkey.
  • Combine the salt, sugar, garlic powder, pepper, fennel and sage in an airtight container and shake to thoroughly combine. Keeps for up to 6 months.

EASY ROAST TURKEY WITH NO-ROUX GRAVY RECIPE



Easy Roast Turkey With No-Roux Gravy Recipe image

It's important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe-otherwise, the gravy could wind up being too salty.

Provided by Claire Saffitz

Yield Serves 8 with leftovers

Number Of Ingredients 15

2 teaspoons dark brown sugar
2 teaspoons ground fennel seeds, coriander seeds, aniseed, and/or celery seeds, or favorite spice blend (optional)
1 teaspoon freshly ground black pepper
3 tablespoons Diamond Crystal kosher salt or 4 1/2 teaspoons Morton kosher salt, plus more
1 (11-13-pound) turkey, neck and giblets removed and reserved, patted dry
6 tablespoons unsalted butter, room temperature
1 pound turkey or chicken wings (optional)
2 large onions, unpeeled, quartered
4 celery stalks, halved crosswise
1 head of garlic, halved crosswise
2 cups dry white wine
1/4 cup all-purpose flour
6 sprigs thyme
4 cups (or more) low-sodium chicken broth
3 tablespoons soy sauce

Steps:

  • Mix brown sugar, spices, pepper, and 3 Tbsp. or 4 1/2 tsp. salt in a small bowl to combine; sprinkle all over surface and inside cavity of turkey. Place turkey on a V-shape roasting rack set inside a large roasting pan (if using a disposable pan, place it on a rimmed baking sheet). Chill, uncovered, at least 8 hours and up to 1 day.
  • Let sit at room temperature 1 1/2-2 hours.
  • Place a rack in middle of oven; preheat to 450°F. Smear butter all over outside of turkey. Arrange turkey wings (if using), neck, and giblets, then onions, celery, and garlic around turkey and pour in wine. Roast on center rack until skin is golden all over, 25-35 minutes. Reduce oven temperature to 300° and continue to roast turkey, rotating 180° halfway through, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will rise as the bird rests), 1 1/2-2 hours. Carefully transfer turkey to a cutting board and tent with foil.
  • Increase oven temperature to 450°F. Push vegetables, neck, giblets, and wings (if using) into center of roasting pan and sprinkle flour over. Roast until flour is very lightly browned in a few spots, 12-15 minutes. Scrape contents of roasting pan into a large saucepan. Add thyme and broth. Bring to a gentle boil and cook, stirring occasionally, until reduced by nearly half and gravy is thick enough to coat a spoon, 25-30 minutes. Strain mixture through a fine-mesh sieve into a medium saucepan; discard solids. Stir in soy sauce; season with more salt if needed. Bring to a gentle simmer over low heat while you carve the turkey. Thin with a bit more stock if needed.

ROAST TURKEY WITH SIMPLE GRAVY



Roast Turkey With Simple Gravy image

Actually this is a recipe for the most amazing flourless gravy and it takes roasting a bird to make it. Try it with chicken, cornish hens, turkey, or capon. I'll use a turkey in the ingredients list and instructions since that's what I made.

Provided by Geema

Categories     Poultry

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

16 lbs turkey, giblets removed
2 carrots, roughly chopped
2 celery ribs, roughtly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, smashed
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 garlic cloves, whole
3 sprigs sage
3 sprigs rosemary
3 sprigs thyme
6 sprigs parsley
3 bay leaves
1/4 lb butter, unsalted, sliced into pats
5 cups chicken stock

Steps:

  • Preheat oven to 300 degrees F.
  • Salt and pepper the turkey and the cavity.
  • Fill the cavity with carrots, celery, appple, orange and garlic; tie the legs with kitchen twine.
  • In a large roasting pan, spread the ingredients for "under the bird" in a stack about the same size as the turkey.
  • Place the turkey onto of the bed of vegetables and herbs.
  • Put butter on turkey.
  • Place the turkey in the oven and roast 45 minutes.
  • Pour half the chicken stock over the turkey; roast 45 more minutes.
  • Pour remaining stock over turkey and roast 45 more minutes. It will start getting golden brown.
  • Baste with pan juices, cover loosely with foil and roast an additional 45 minutes.
  • When the turkey has reached an internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 15 minutes before carving.
  • Strain the contents of the roasting pan into a bowl, keeping the solids in the strainer to use for the gravy. Remove the herbs and bay leaves.
  • Measure out 3 cups of pan juices and 1 cup of strained vegetables. Puree with a hand blender or in a standard blender. Add more vegetables until gravy is the desired thickness, or more juices if too thick.
  • Pour through a mesh striner again to make a smooth gravy.
  • Taste and season with salt and pepper.
  • Heat and serve with the sliced turkey.
  • I suggest that you make more than the 4 cups of gravy if you have enough juice and vegetables in your pan. It will be great on leftovers or to store in your freezer.

Nutrition Facts : Calories 1646.7, Fat 86.3, SaturatedFat 28.3, Cholesterol 652.4, Sodium 915.7, Carbohydrate 14.6, Fiber 2, Sugar 7.6, Protein 190.2

SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY



Simple Roast Turkey With Rich Turkey Gravy image

Here is the easy way to cook a turkey. You can't go wrong with this recipe. Also check Uncle Bill Anatooskin's method for cooking turkeys. He pours boiling water over the raw bird to shrink the skin and lock in the moisture. Try it with this recipe. It works!

Provided by tornadoes three

Categories     Whole Turkey

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 lb) whole turkey, at room temperature 1 hour
1 tablespoon salt
1 3/4 teaspoons black pepper
2 cups water
7 -8 cups turkey stock
1/2 cup unsalted butter
3/4 cup all-purpose flour
1 1/2-2 tablespoons cider vinegar

Steps:

  • Put oven rack in lowest position and preheat oven to 450°F Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
  • Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
  • Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).
  • Make gravy while turkey stands:.
  • Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.).
  • Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
  • Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

Nutrition Facts : Calories 805.7, Fat 43.3, SaturatedFat 14.9, Cholesterol 321.4, Sodium 871.3, Carbohydrate 6.2, Fiber 0.3, Protein 91.3

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From therecipes.info


EASY ROAST TURKEY WITH NO-ROUX GRAVY | RECIPE | EASY THANKSGIVING ...
Nov 6, 2016 - It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, …
From pinterest.ca


EASY ROAST TURKEY WITH NO-ROUX GRAVY
Nov 3, 2020 - It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, …
From pinterest.fr


THE BEST TURKEY GRAVY WITHOUT DRIPPINGS - JOYFUL HEALTHY EATS
2020-11-23 Yes. Even though this recipe is made without drippings. You can still add the drippings from the turkey after the fact. To do this, make the gravy according to the recipe below. When the turkey is done, pour the liquid from the roasting pan into a narrow jar or a fat separator. Discard the fat and slowly pour the remaining liquid into the ...
From joyfulhealthyeats.com


TURKEY GRAVY RECIPE • SALT & LAVENDER
2021-11-18 Full ingredients & instructions are in the recipe card below, including tips for adding pan drippings. Melt the butter in a pot or saucepan, and then stir in the flour. Cook, stirring or whisking very often until the flour is toasted and golden, about 4-5 minutes. Add in the broth. Whisk in the seasonings.
From saltandlavender.com


EASY ROAST TURKEY WITH NO-ROUX GRAVY RECIPE | EAT YOUR BOOKS
Easy roast turkey with no-roux gravy from Bon Appétit Magazine, November 2016: The Thanksgiving Issue (page 133) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) soy sauce; celery; garlic; onions; whole turkey; chicken broth; dry white wine; thyme sprigs; Where’s the full recipe - why can I only see the ingredients? …
From eatyourbooks.com


19 TURKEY GRAVY RECIPES THAT MAKE EVERYTHING ON THE …
2021-10-06 Classic Turkey Gravy with Thyme. Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful ...
From bonappetit.com


ALL RECIPES ROAST TURKEY - THERESCIPES.INFO
Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Melt the butter in a sm all saucepan over low heat; whisk in the …
From therecipes.info


EASY OVEN ROASTED TURKEY WITH GRAVY - CONFESSIONS OF A FIT FOODIE
2020-11-23 Place the turkey breast side down on your roasting pan and cook for 30 minutes at 425, then reduce heat to 325. Baste with 1 tsp melted butter or pan drippings, if you have any. Add 1-2 cups of broth or water to the bottom of your roasting pan. Continue roasting the turkey breast side down for 15 minutes per pound.
From confessionsofafitfoodie.com


EASY ROAST TURKEY WITH NO-ROUX GRAVY | PUNCHFORK
1 (11–13-pound) turkey, neck and giblets removed and reserved, patted dry; 6 tablespoons unsalted butter, room temperature; 1 pound turkey or chicken wings (optional) 2 large onions, unpeeled, quartered; 4 celery stalks, halved crosswise; 1 head of garlic, halved crosswise; 2 cups dry white wine; 1/4 cup all-purpose flour; 6 sprigs thyme
From punchfork.com


EASY TURKEY GRAVY - GREATIST
2021-09-24 Instructions. Pour off the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a …
From greatist.com


EASY ROAST TURKEY WITH NO-ROUX GRAVY RECIPE | EPICURIOUS.COM
Nov 23, 2016 - It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind …
From pinterest.co.uk


RECIPES/EASY-ROAST-TURKEY-WITH-NO-ROUX-GRAVY.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


EASY ROAST TURKEY WITH NO-ROUX GRAVY - MASTERCOOK
Auto-Import recipes from the all over the web & keep them in one place! Add your own recipes and organize into searchable cookbooks; Access your recipes from anywhere on your smart devices; Scale recipes for any number; Create menus, meal plans, & shopping lists; Keep tabs on your nutrition needs; Share recipes & cookbooks with friends, family ...
From mastercook.com


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