Good Eats Roast Turkey Recipes

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GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

Make and share this Good Eats Roast Turkey recipe from Food.com.

Provided by Forrest W.

Categories     Poultry

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 (14 -16 lb) frozen turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
1 tablespoon olive oil

Steps:

  • Combine all brine ingredients, except ice water, in a stockpot and bring to a boil.
  • Stir to dissolve solids then, remove from heat and cool to room temperature.
  • Refrigerate until thoroughly chilled.
  • The night before cooking, combine the brine and ice water in a clean 5 gallon bucket.
  • Place the thawed turkey, breast side down, in the brine.
  • cover and refrigerate, or place in a cool environment for 6 hours.
  • Turn the turkey over once, halfway through the brining.
  • Before roasting:.
  • Heat the oven to 500°.
  • Combine apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  • Remove the bird from the brine and rinse the inside with cold water. Discard the brine.
  • Pat the bird dry with paper towels and place on a roasting rack in a low, wide pan.
  • Add the steeped aromatics to the cavity with the rosemary and sage.
  • Tuck the wings back and coat the bird liberally with olive oil.
  • Place on the lowest oven rack and cook for 30 minutes at 500°f.
  • Remove from the oven and cover the breast with a double layer of aluminum foil.
  • Lower temperature to 350°f, insert a probe thermometer in the thickest part of the breast and return to the oven for 2 to 2 & 1/2 hours. The thermometer should read 161°.
  • Let the turkey rest, loosely covered for 15 minutes before carving.

GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time.

Provided by Gay Gilmore

Categories     Whole Turkey

Time 15h20m

Yield 16 serving(s)

Number Of Ingredients 15

1 (16 lb) frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

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.

GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

Provided by Alton Brown

Categories     main-dish

Time 9h45m

Yield 10 to 12 servings

Number Of Ingredients 15

1 (14 to 16 pound) frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Steps:

  • 2 to 3 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.
  • Early on the day or the night before 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.

GOOD EATS ROASTED TURKEY RECIPE - (4.4/5)



Good Eats Roasted Turkey Recipe - (4.4/5) image

Provided by á-45305

Number Of Ingredients 17

For the brine:
1 (14 to 16 pound) frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries'
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

Steps:

  • 2 to 3 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 hear. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early in the day or the night before 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 the 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 the 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.

CLASSIC ROAST TURKEY



Classic roast turkey image

Guarantee a succulent roast turkey on Christmas Day with our simple, traditional recipe. Don't forget the stuffing and all your favourite trimmings

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course

Time 3h50m

Number Of Ingredients 9

1 onion, quartered
fresh bay leaves, to flavour and serve
4.5-5.6kg/10-12lb Bronze turkey, giblets removed
1 quantity of stuffing
85g butter, softened
1 whole nutmeg
10 rashers streaky bacon
glass red wine, such as Merlot
pigs-in-blankets

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
  • Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)
  • Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
  • Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.
  • To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
  • Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.

Nutrition Facts : Calories 476 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Protein 74 grams protein, Sodium 0.69 milligram of sodium

NEXT LEVEL ROAST TURKEY



Next level roast turkey image

Take your Christmas turkey to the next level with our ultimate roast turkey and gravy. It doesn't involve much extra work, yet tastes sensational

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Number Of Ingredients 12

5-6kg oven-ready turkey with the neck, chopped, and giblets included
150g butter
3 garlic cloves, finely grated
large handful of mixed herbs such as parsley, thyme or bay, leaves picked and chopped, stalks reserved, plus extra thyme and herbs to serve (optional)
2 lemons, both halved, 1 juiced
1 onion, roughly chopped
2 carrots, roughly chopped
2 tbsp plain flour
1 tbsp soy sauce
1 tsp yeast extract
large glass of red wine (about 200ml)
500ml chicken or turkey stock

Steps:

  • Up to 48 hrs and at least 12 hrs before cooking, loosen the skin over the turkey breast so you can get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp sea salt. Put the turkey in a large roasting tin, breast-side up. Leave uncovered in the fridge until ready to cook.
  • Remove the turkey from the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/gas 9. Melt the butter in a pan set over a low heat, then add the garlic, chopped herbs and lemon juice. Sizzle for 1 min, remove from the heat and leave to cool a little. Remove the turkey from the tin and scatter in the onions, carrots, turkey neck and giblets. Put a roasting rack, trivet or ovenproof cooling rack in or over the tray and sit the turkey on top. Stuff the squeezed and whole lemons in the turkey cavity with the herb stalks and extra thyme. Lift the skin and spoon about 4 tbsp of the garlicky herb butter over the meat underneath, then massage the skin to spread it out. Brush most of the remaining butter all over the bird, reserving about 2 tbsp. For a neat finish, tie the wings and legs together.
  • Put the turkey in the oven and reduce the heat to 180C/160C fan/gas 4. Roast for 1 hr, then remove from the oven and brush with more of the butter. Turn the tin around and return to the oven for another 30 mins. Brush again with the butter and roast for another 30 mins. After the turkey has had 2 hrs in total, check its temperature with a probe thermometer. It's cooked perfectly when the thickest part of the breast reads about 65C and the thickest part of the thigh reads 75C. If the temperature is lower, return the turkey to the oven for periods of 15 mins until the temperature is reached. Cool for 10 mins on the rack, then transfer to a board and leave upside down - the turkey should rest for at least another 20 mins and will stay hot for at least 40 mins more.
  • Meanwhile, make the gravy. If the roasting tin is flameproof, put it directly over a medium heat. If not, scrape the contents into a large, shallow pan. Scatter over the flour and stir to make a paste. Add the soy sauce and yeast extract, stir, then pour in the wine and combine to form a thick paste. Pour in the stock and turkey juices (if you aren't already cooking them in the roasting tin). Simmer for about 5 mins, stirring to make a rich gravy. Strain into a jug or pan to reheat when needed.
  • Put the turkey on a platter, then serve with the gravy and other trimmings of your choice.

Nutrition Facts : Calories 623 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 78 grams protein, Sodium 1.4 milligram of sodium

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g

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