Lush Turkey Recipes
WORLD'S SIMPLEST THANKSGIVING TURKEY
The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 1 turkey
Number Of Ingredients 0
Steps:
- Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.
LUSH TURKEY
I read a lot of recipes before making my first turkey, and there were just too many to choose from, so I decided to wing it. Nobody was more shocked than I was to see how gorgeous, moist and flavorful it turned out, considering how very few ingredients and work was involved. Yes, the name is a double-entendre (there was a theme to my first Thanksgiving dinner!) I used a semi-sweet red wine, but you can go with whatever vintage you prefer if you want something more bitter. The drippings from the pan are practically a gravy on their own.
Provided by Jacqueline P Slattery
Categories Whole Turkey
Time 5h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 390 degrees F (200 degrees C).
- Bring the water to a boil in a large saucepan, and stir in the margarine until melted. Mix in the stuffing mix until thoroughly moistened, remove from heat, and allow the stuffing to stand for 5 minutes. Fluff with a fork.
- Remove neck and giblets from the turkey, if present, and place the turkey into a large roasting pan with a lid. Lightly stuff the cavity of the turkey with the stuffing. Pour the red wine all over the turkey, and sprinkle the bird with salt. Brush the egg over the top of the turkey. Cover the roasting pan.
- Roast in the preheated oven for 2 hours. Remove lid, baste the turkey with the pan drippings, and cover the breast of the turkey with a piece of aluminum foil. Return to oven, and roast an additional 30 minutes; baste once more, and roast until the turkey is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 2 more hours.
- Transfer the turkey to a platter, and allow to stand for 30 minutes. To serve, remove stuffing to a serving dish before carving.
Nutrition Facts : Calories 927 calories, Carbohydrate 17 g, Cholesterol 313.6 mg, Fat 42.5 g, Fiber 0.7 g, Protein 106.2 g, SaturatedFat 11.7 g, Sodium 806.1 mg, Sugar 2 g
LUSH TURKEY
I read a lot of recipes before making my first turkey, and there were just too many to choose from, so I decided to wing it. Nobody was more shocked than I was to see how gorgeous, moist and flavorful it turned out, considering how very few ingredients and work was involved. Yes, the name is a double-entendre (there was a theme to my first Thanksgiving dinner!) I used a semi-sweet red wine, but you can go with whatever vintage you prefer if you want something more bitter. The drippings from the pan are practically a gravy on their own.
Provided by Jacqueline P Slattery
Categories Whole Turkey
Time 5h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 390 degrees F (200 degrees C).
- Bring the water to a boil in a large saucepan, and stir in the margarine until melted. Mix in the stuffing mix until thoroughly moistened, remove from heat, and allow the stuffing to stand for 5 minutes. Fluff with a fork.
- Remove neck and giblets from the turkey, if present, and place the turkey into a large roasting pan with a lid. Lightly stuff the cavity of the turkey with the stuffing. Pour the red wine all over the turkey, and sprinkle the bird with salt. Brush the egg over the top of the turkey. Cover the roasting pan.
- Roast in the preheated oven for 2 hours. Remove lid, baste the turkey with the pan drippings, and cover the breast of the turkey with a piece of aluminum foil. Return to oven, and roast an additional 30 minutes; baste once more, and roast until the turkey is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 2 more hours.
- Transfer the turkey to a platter, and allow to stand for 30 minutes. To serve, remove stuffing to a serving dish before carving.
Nutrition Facts : Calories 927 calories, Carbohydrate 17 g, Cholesterol 313.6 mg, Fat 42.5 g, Fiber 0.7 g, Protein 106.2 g, SaturatedFat 11.7 g, Sodium 806.1 mg, Sugar 2 g
LUSH TURKEY
I read a lot of recipes before making my first turkey, and there were just too many to choose from, so I decided to wing it. Nobody was more shocked than I was to see how gorgeous, moist and flavorful it turned out, considering how very few ingredients and work was involved. Yes, the name is a double-entendre (there was a theme to my first Thanksgiving dinner!) I used a semi-sweet red wine, but you can go with whatever vintage you prefer if you want something more bitter. The drippings from the pan are practically a gravy on their own.
Provided by Jacqueline P Slattery
Categories Whole Turkey
Time 5h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 390 degrees F (200 degrees C).
- Bring the water to a boil in a large saucepan, and stir in the margarine until melted. Mix in the stuffing mix until thoroughly moistened, remove from heat, and allow the stuffing to stand for 5 minutes. Fluff with a fork.
- Remove neck and giblets from the turkey, if present, and place the turkey into a large roasting pan with a lid. Lightly stuff the cavity of the turkey with the stuffing. Pour the red wine all over the turkey, and sprinkle the bird with salt. Brush the egg over the top of the turkey. Cover the roasting pan.
- Roast in the preheated oven for 2 hours. Remove lid, baste the turkey with the pan drippings, and cover the breast of the turkey with a piece of aluminum foil. Return to oven, and roast an additional 30 minutes; baste once more, and roast until the turkey is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 2 more hours.
- Transfer the turkey to a platter, and allow to stand for 30 minutes. To serve, remove stuffing to a serving dish before carving.
Nutrition Facts : Calories 927 calories, Carbohydrate 17 g, Cholesterol 313.6 mg, Fat 42.5 g, Fiber 0.7 g, Protein 106.2 g, SaturatedFat 11.7 g, Sodium 806.1 mg, Sugar 2 g
LUSH TURKEY
I read a lot of recipes before making my first turkey, and there were just too many to choose from, so I decided to wing it. Nobody was more shocked than I was to see how gorgeous, moist and flavorful it turned out, considering how very few ingredients and work was involved. Yes, the name is a double-entendre (there was a theme to my first Thanksgiving dinner!) I used a semi-sweet red wine, but you can go with whatever vintage you prefer if you want something more bitter. The drippings from the pan are practically a gravy on their own.
Provided by Jacqueline P Slattery
Categories Whole Turkey
Time 5h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 390 degrees F (200 degrees C).
- Bring the water to a boil in a large saucepan, and stir in the margarine until melted. Mix in the stuffing mix until thoroughly moistened, remove from heat, and allow the stuffing to stand for 5 minutes. Fluff with a fork.
- Remove neck and giblets from the turkey, if present, and place the turkey into a large roasting pan with a lid. Lightly stuff the cavity of the turkey with the stuffing. Pour the red wine all over the turkey, and sprinkle the bird with salt. Brush the egg over the top of the turkey. Cover the roasting pan.
- Roast in the preheated oven for 2 hours. Remove lid, baste the turkey with the pan drippings, and cover the breast of the turkey with a piece of aluminum foil. Return to oven, and roast an additional 30 minutes; baste once more, and roast until the turkey is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 2 more hours.
- Transfer the turkey to a platter, and allow to stand for 30 minutes. To serve, remove stuffing to a serving dish before carving.
Nutrition Facts : Calories 927 calories, Carbohydrate 17 g, Cholesterol 313.6 mg, Fat 42.5 g, Fiber 0.7 g, Protein 106.2 g, SaturatedFat 11.7 g, Sodium 806.1 mg, Sugar 2 g
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