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
FAST UPSIDE-DOWN TURKEY
Here I've tested out not one, but two new things - cooking a turkey at a very high heat, as well as cooking it upside-down, which I've heard for decades is the way to go if you want moist, juicy meat. Whether you're looking to cook your turkey in half the time, or just want to see some raised eyebrows when you bring it to the table, I really do hope you give this a try soon!
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 14h45m
Yield 20
Number Of Ingredients 7
Steps:
- Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.
- Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.
- Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.
- Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.
- In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 13.5 g, Cholesterol 220.7 mg, Fat 28.2 g, Fiber 1 g, Protein 76.4 g, SaturatedFat 9 g, Sodium 1478.1 mg, Sugar 0.6 g
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.
CLASSIC ROAST TURKEY
Provided by Food Network Kitchen
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
- Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
- Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
- After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
- Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
- Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
THE SIMPLEST ROAST TURKEY
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
Categories Gourmet Thanksgiving Christmas Holiday 2018 turkey Poultry Roast Dinner
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
- Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
- Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
- For a stuffed turkey:
- Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
- For a roast turkey breast:
- The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)
FASTEST ROAST TURKEY
Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically. The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing. As with a whole bird, you should tent the meat with foil when it has finished cooking, and allow it to rest for at least 30 minutes before serving.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 2h
Yield 12 or more servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place the turkey on a cutting board with its breast side down, and using a very sharp knife or cleaver, cut out the bird's backbone.
- Turn the turkey over and use your knife or cleaver to remove the legs and thighs. Press down on the turkey breasts to flatten the carcass.
- Place the turkey parts in one large roasting pan. Tuck between them onion, celery pieces, and, if using, herbs, and shower with salt and pepper. Dot turkey pieces with pats of butter.
- Place pan in a 450 degree oven for 30 minutes, then reduce heat to 325 degrees and baste with accumulated juices.
- Start to check the temperature of the breast and the thigh meat roughly 15 minutes later, and remove them from the oven when they have reached 165 degrees. As with a whole bird, you should tent the meat with foil and allow it to rest for at least 30 minutes.
Nutrition Facts : @context http, Calories 633, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 87 grams, SaturatedFat 10 grams, Sodium 1374 milligrams, Sugar 1 gram, TransFat 0 grams
SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines or glazes and no stuffing the cavity. Plus, it's done in under 4 hours.
Categories Poultry turkey Roast Christmas Thanksgiving Dinner Meat Fall Winter Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 12 servings (with leftovers)
Number Of Ingredients 10
Steps:
- Make turkey:
- 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).
VERY MOIST AND FLAVORFUL ROAST TURKEY
Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.
Provided by Andie
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
- Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
- Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
- Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
- Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
- Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.
Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g
UPSIDE-DOWN TURKEY
For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. This recipe for upside-down turkey is a fun way to prepare your Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h45m
Number Of Ingredients 6
Steps:
- In a small bowl, combine 1/3 cup salt and 1 tablespoon pepper. Rub mixture all over turkey, including inside body cavity. Transfer to a rimmed baking sheet and wrap in plastic. Refrigerate at least overnight and up to 24 hours, to allow seasoning to penetrate meat.
- Remove plastic from turkey; rinse inside and out and pat dry with paper towels. Let stand at room temperature 1 hour.
- Preheat oven to 425 degrees with a rack in lower third. Tuck wings under turkey; tie drumsticks together with kitchen twine. Trim bread to length of turkey breast (about 9 inches), then slice horizontally. Butter cut sides of bread. On a V-shaped wire rack set in a roasting pan, place slices side-by-side lengthwise, buttered-sides up. Place turkey breast-side down, so it rests on bread (not directly on rack). Roast 45 minutes.
- Remove from oven and, using a kitchen towel to hold neck side and a wooden spoon inside cavity for leverage, carefully flip turkey breast-side up. Pour broth into pan, then rotate pan and return to oven. Reduce heat to 350 degrees. Continue roasting, basting with pan juices every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 2 hours more.
- Transfer turkey to a serving platter. Remove rack from pan; discard bread. Set pan with drippings aside to make your preferred gravy recipe (keeping in mind that drippings will be salty). Let turkey stand 30 minutes. Serve, garnished with figs, grapes, sage, and thyme.
THE WORLD'S BEST TURKEY
This recipe makes a deliciously moist turkey.
Provided by Sarah
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g
TWO-HOUR TURKEY AND GRAVY
Provided by Nathalie Dupree
Categories Milk/Cream Onion turkey Roast Thanksgiving Rosemary Fall
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Put the onion, garlic, and rosemary, if using, into the empty turkey cavity. Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil. Place in the oven, uncovered, and roast, unattended, for 1 hour. Carefully remove the turkey from the oven (close the door of the oven), watching out for steam. Brush the turkey with butter or its juices. Return to the oven quickly and reduce the heat to 400°F.Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if the breast is too brown. Cook another 30 minutes, adding stock if the pan juices evaporate.
- The turkey is done when a meat thermometer inserted in its thigh registers 170°F and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Discard the onions and garlic from inside the turkey. The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
- If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).
- While the turkey is resting, place the pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of the fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.
PERFECT ROAST TURKEY WITH BEST-EVER GRAVY
Provided by Food Network
Categories main-dish
Time 6h
Yield 18 servings with about 7 cups
Number Of Ingredients 8
Steps:
- Position a rack in the lowest position of the oven and preheat to 325 degrees F.
- Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
- Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
- Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
- Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
- Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
- Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside
HOW TO ROAST A THANKSGIVING TURKEY RECIPE BY TASTY
Here's what you need: turkey, kosher salt, unsalted butter, fresh sage leaf, garlic, dried thyme, dried rosemary, lemon, medium white onion, large carrot, celery, low-sodium chicken broth, all-purpose flour
Provided by Jody Duits
Categories Dinner
Yield 7 servings
Number Of Ingredients 13
Steps:
- Defrost the turkey. Place the wrapped turkey on a baking sheet and set on the bottom shelf of the fridge. Defrost for 1 day if fresh, or 4-5 days, if frozen. For a quicker defrost, submerge the turkey in a large sink or cooler filled with cold water and defrost for 30 minutes per pound of turkey.
- 1 day before cooking, brine the turkey. Measure the salt into a small bowl. Set up your work station with kitchen shears, a plastic bag, a fresh baking sheet with a wire rack set over it, and a garbage can nearby.
- Cut the packaging off the defrosted turkey, being careful not to cut the skin or flesh, and remove from the bag. Set the turkey on the baking sheet with the wire rack. Cut off any excess skin around the neck and release the plastic holder securing the legs. Remove any innards and giblets from the cavity and discard. Thoroughly pat the turkey dry with paper towels.
- Sprinkle the salt all over the turkey, making sure to get in the cavity, under the skin, and between any crevices.
- Refrigerate the turkey, uncovered, for 1 day. If brining for more than 1 day, cover the turkey with plastic wrap, then remove for the last day to let the skin dry out before roasting.
- A few hours before serving, prepare the turkey for roasting. Set an oven rack at the lowest height and the other in the middle of the oven. Preheat the oven to 325˚F (160˚C).
- Add the butter to a medium bowl. Chop the sage leaves and add to the bowl, along with the garlic, thyme, and rosemary. Mash the herbs into the butter. Set aside.
- Set a roasting pan or single-use aluminum pan over a baking sheet near your work station.
- Trim off the wing tips of the turkey and add to the roasting pan. Cut off any excess skin to expose the wishbone, then use a paring knife to cut out the bone. Use your hands or kitchen shears if the bone is hard to remove. Add to the roasting pan.
- Turn the bird so the legs are facing you. Tug out the plastic holder. Loosen the skin around the breasts, using your fingers to create a pocket. Be careful not to tear the skin. Rub the herb butter under the skin, then all over the rest of the turkey. Make sure to get in any crevices and the cavity.
- Stuff the lemon wedges and ¼ of the onion inside the turkey cavity. Add the rest of the onion wedges to the roasting pan, along with the carrot and celery. Pour the chicken broth into the pan.
- Use the wire rack to rest the turkey over the roasting pan, then pour any accumulated juices from the baking sheet into the pan.
- Set the roasting pan on the lowest oven rack. Place the turkey on the wire rack on the middle oven rack, directly over the roasting pan to catch any juices.
- Roast the turkey for about 2 hours, or until the internal temperature reaches 160˚F (71˚C). Start checking the turkey about 90 minutes into roasting to ensure it does not overcook.
- Remove the turkey from the oven and set the wire rack over a baking sheet to catch any juices. Let rest for about 30 minutes while the internal temperature climbs to 165˚F (74˚C).
- Meanwhile, make the gravy: Remove any solids from the roasting pan. Strain the liquid into a large pot and bring to a boil, then let reduce to your desired consistency. The gravy can be served as is or, for a thicker gravy, ladle a few spoonfuls of stock into a small bowl with the flour. Whisk until no lumps remain, then stir a bit of the flour mixture at a time back into the pot. Return to a boil and let cook for 5 minutes, until thickened. Repeat as needed until the gravy has reached your desired consistency. Reduce the heat to low, whisking occasionally, until ready to serve, or remove from the heat and bring back to temperature before serving.
- Carve the turkey: Transfer the turkey to a large cutting board with a lip to catch any juices. First, release the legs to make carving the rest of the bird easier. Using a sharp knife, cut along where the legs meets the breasts, being careful not to cut all the way through. Then, use your hands to pull the legs and thigh away from the carcass and tuck them under the wings to keep them in place.
- Cut straight down along both sides of the breast bone until you can't cut any further, then cut horizontally near the wing to release the breasts from the carcass.
- Cut all the way through the legs to release from the hip joint.
- Find where the shoulder meets the breast, then cut through that joint to remove the wings, using your hands to pull the wing away if the joint is tough to find.
- Set the carcass aside--you can pick off any remaining meat for leftovers, or make stock from the whole carcass.
- Slice the breasts crosswise, against the grain, then transfer to a serving platter. Cut the drumsticks from the thighs through the joint, wiggling the knife to find an easy release or pulling apart with your hands. Add the drumsticks to the platter. Cut the thigh meat away from the bone, then into bite-size pieces, and add to the platter. Release the flats from the wings by cutting through the joint, pulling apart with your hands if necessary, then add to the platter.
- Rearrange the meat on the platter so the larger pieces of meat with crispy, browned skin are on top. Garnish the platter with sage leaves and lemon wedges, if desired.
- Serve with the warm gravy.
- Enjoy!
Nutrition Facts : Calories 1003 calories, Carbohydrate 39 grams, Fat 74 grams, Fiber 1 gram, Protein 41 grams, Sugar 8 grams
ROAST TURKEY WITH ORANGES, BAY LEAVES, RED ONIONS, AND PAN GRAVY
Steps:
- Roast turkey:
- Preheat oven to 425°F.
- Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
- Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
- While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
- Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours). Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 180°F).
- Make gravy:
- Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total. Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer. Pour stock through a fine sieve back into glass measure and discard onions.
- Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes. Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
- Serve turkey with gravy on the side.
More about "flipped roast turkey recipes"
EASY, JUICY WHOLE ROASTED TURKEY RECIPE - DIVAS CAN …
From divascancook.com
ROAST TURKEY RECIPE - COOKING CLASSY
From cookingclassy.com
ROAST TURKEY RECIPE - ADD A PINCH
From addapinch.com
HOW TO COOK AN UPSIDE-DOWN TURKEY - TASTE OF HOME
From tasteofhome.com
HOW TO ROAST A TURKEY UPSIDE DOWN - KITCHN
From thekitchn.com
TURKEY RECIPE, JUICY ROAST TURKEY RECIPE, HOW TO COOK …
From natashaskitchen.com
EASY HIGH-HEAT ROAST TURKEY WITH GRAVY - ONCE UPON A …
From onceuponachef.com
JUICY ROAST TURKEY | RECIPETIN EATS
From recipetineats.com
BEST ROAST TURKEY RECIPE - NO FAIL TURKEY FOR …
From thehappierhomemaker.com
ULTIMATE CLASSIC ROAST TURKEY - FLIPPED-OUT FOOD
From flippedoutfood.com
4.8/5 (6)Calories 150 per serving
- Rinse the turkey carefully by pouring cool water over it, taking care not to splash; pat dry with paper towels. Cover in plastic wrap. Let stand for 2 hours at room temperature.
- You need only one rack in the oven: move it to the lowest possible level. Heat the oven to 450°. In a medium bowl, mix the melted butter into the white wine. Soak a piece of cheesecloth (enough to cover the bird) in the mixture.
- Put the turkey on the roasting rack of a heavy metal roasting pan with the breast facing up. (Trust me: don’t use the throw-away, flimsy, aluminum baking pans!) Fold the tips of the wing underneath the turkey. If necessary, break the wing joints so that they fold easily. Sprinkle a large pinch of salt and a large pinch of pepper inside the turkey cavity. LOOSELY fill the cavity with as much stuffing as it can comfortably accommodate without packing. Tie the turkey’s legs together with kitchen twine. Fold the neck flap underneath the bird. Give the turkey a massage with the room-temperature butter, loosening the skin where possible and pushing the butter underneath. Sprinkle liberally with salt and pepper.
- Remove the cheesecloth from the wine/butter mixture. Carefully squeeze so that the cloth remains wet. Spread the cloth as evenly as you can over the breast and sides of the turkey so that it covers part of the leg. Tuck the herb sprigs into and on top of the cheesecloth, so that they’re spread evenly over the top of the bird. If you can, put the turkey into the oven legs first. (If not, simply rotate the pan every hour or so.) Roast for 30 minutes. Use a turkey baster to dampen the cheesecloth and any exposed turkey with the wine/butter mixture. Lower the temperature to 350°; cook another 2 1/2 hours, basting every 30 minutes. 1 hour into the roasting time, add the chicken stock to the bottom of the roasting pan when you baste the turkey. Monitor the level of the pan juices, removing some if they rise too high. (Reserve the juices for gravy.)
HOW TO COOK THE BEST TURKEY | FOODIECRUSH .COM
From foodiecrush.com
ROAST TURKEY - CAFE DELITES
From cafedelites.com
CROCKPOT TURKEY STOCK - FLIPPED-OUT FOOD
From flippedoutfood.com
ROAST TURKEY RECIPES | ALLRECIPES
From allrecipes.com
PERFECT SUPER MOIST TURKEY RECIPE - MY FARMHOUSE TABLE
From myfarmhousetable.com
EASY ROAST TURKEY RECIPE - BOULDER LOCAVORE®
From boulderlocavore.com
CLASSIC ROASTED TURKEY - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
PERFECT ROAST TURKEY (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
ROASTED TURKEY RECIPE + HOLIDAY COOKING TIPS - THE BUSY BAKER
From thebusybaker.ca
PERFECT ROAST TURKEY BREAST - FOODTASTIC MOM
From foodtasticmom.com
WHAT TO KNOW BEFORE COOKING YOUR TURKEY UPSIDE DOWN
From goodhousekeeping.com
AMAZING DRY BRINE TURKEY - GOOD IN THE SIMPLE
From goodinthesimple.com
195 MINUTE TIMER RECIPE FLIPPED ROAST TURKEY - WEBETUTORIAL
From webetutorial.com
HOW TO ROAST A TURKEY – SUPER EASY AND DELICIOUS RECIPE!
From livingonadime.com
SIMPLE HERB ROASTED TURKEY RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
EASY TURKEY GRAVY - FLIPPED-OUT FOOD
From flippedoutfood.com
PERFECT ROAST TURKEY - CULINARY HILL
From culinaryhill.com
SIMPLE BUTTER-RUBBED ROAST TURKEY - RECIPE - FINECOOKING
From finecooking.com
HOW TO COOK PERFECT ROAST TURKEY – THE STRESS-FREE WAY!
From easypeasyfoodie.com
EASY TURKEY BRINE AND ROAST TURKEY - EASY BUDGET RECIPES
From easybudgetrecipes.com
HOW TO ROAST A TURKEY | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
ROAST TURKEY - DINNER, THEN DESSERT
From dinnerthendessert.com
OVERNIGHT TURKEY RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love