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.
DINER-STYLE HOT TURKEY SANDWICHES
For another great meal idea, reserve the leftover turkey and gravy to use in Rachael's Turkey Club Enchilada Casserole.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- For the turkey breasts:
- Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
- For the stuffing:
- Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
- For the gravy:
- Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
- To serve:
- Preheat the oven to 375 degrees F. Place the rack in center of oven.
- Bring the stuffing to room temp, then bake until crispy on top and hot through.
- Reheat the gravy over medium heat, partially covered and stirring occasionally.
- While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
- For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.
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
HIGH-HEAT ROAST TURKEY
High-heat roast a turkey for a juicy and tender bird. It's easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 25
Number Of Ingredients 3
Steps:
- Move oven rack to lowest position; heat oven to 450°F. Fold wings across back of turkey so tips are touching. Rub both cavities lightly with salt and pepper. Tuck legs under band of skin at tail, or tie together with heavy string, then tie to tail.
- On rack in shallow roasting pan, place turkey breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.) If possible, place turkey in oven with legs to the back of the oven so they are in the hottest part of oven.
- Roast uncovered 2 hours 45 minutes to 3 hours 15 minutes, watching carefully. After roasting about 1 hour 30 minutes, wearing oven mitts that cover hands and wrists, place tent of foil loosely over turkey when it begins to turn golden.
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 2 hours 15 minutes. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 180 mg, Fat 2, Fiber 0 g, Protein 58 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
HOT ROASTED TURKEY MOUNTAIN (HOT TURKEY SANDWICH)
Make and share this Hot Roasted Turkey Mountain (Hot Turkey Sandwich) recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- PREPARE stuffing mix as directed on package, using only 3 tablespoons butter or margarine. Set aside.
- PLACE 1 toast slice on each of six individual plates. Top evenly with turkey, stuffing and gravy.
- MICROWAVE to reheat, if desired. Microwave, one serving at a time, on HIGH 30 sec. or just until warmed.
HOT ROASTED TURKEY MOUNTAIN
Hot and hearty, these open-faced sandwiches layer stuffing, turkey breast slices and gravy over toast slices for an easy family-pleasing main dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare stuffing as directed on package, using only 3 Tbsp. margarine.
- Top toast slices with turkey, stuffing and gravy.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1060 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 3 g, Protein 29 g
HOT FAST TURKEY SANDWICHES
"I like to team these tasty sandwiches with a salad or green beans for a pretty meal that's really filling," writes Margery Bryan. TIP: "They're also a great way to use up holiday leftovers," adds the Moses Lake, Washington cook. And try substituting cranberry or turkey stuffing mix for savory variety.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Prepare stuffing mix according to package directions. Place the toast on a large microwave-safe plate; top each with turkey, stuffing and gravy. Microwave, uncovered, on high for 30-40 seconds or until heated through.
Nutrition Facts :
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