Most Perfect Moist Est Tender Est Juici Est Roast Turkey Ever Recipes

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PERFECTLY MOIST AND TENDER TURKEY



Perfectly Moist and Tender Turkey image

You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes one 18-pound turkey

Number Of Ingredients 4

1 18-pound fresh turkey, giblets and neck removed, rinsed and patted dry
1 loaf ciabatta bread or rustic Italian loaf, halved and cut open
1/2 cup (1 stick) unsalted butter, room temperature
Coarse salt and freshly ground pepper

Steps:

  • Allow turkey to stand at room temperature for about an hour.
  • Preheat oven to 425 degrees with rack in lower third of oven.
  • Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.
  • Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
  • Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.

VERY MOIST AND FLAVORFUL ROAST TURKEY



Very Moist and Flavorful Roast Turkey image

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

½ cup cold butter
1 (12 pound) whole turkey, neck and giblets removed
1 tablespoon vegetable oil
2 Granny Smith apples - cored, peeled, and cut into 8 wedges each
1 large onion, cut into 8 wedges
½ whole head garlic, separated into cloves and peeled
1 pound celery, cut into 2-inch lengths
1 tablespoon poultry seasoning

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

HOW TO COOK THE JUICIEST, MOST TENDER OVEN ROAST TURKEY



How to Cook the Juiciest, Most Tender Oven Roast Turkey image

I recently learned How to Cook the Juiciest, Most Tender Oven Roast Turkey EVER - and it has changed the way I am going to cook my turkeys from now on.

Provided by Karlynn Johnston

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

one 15-25 pounds turkey
1 tablespoon sea salt flakes or coarse salt
1 tablespoon parsley
2-3 tablespoons olive oil
1 litre carton turkey broth
1 turkey sized oven safe roasting bag
1 small white onion, peeled and quartered
1-2 stalks celery ,washed and cut into sticks
1 apple, de-seeded and quartered

Steps:

  • NOTE : This method cooks your turkey a LOT FASTER than usual! The USDA doesn't recommend cooking under 325 ° F However, this method steams the turkey and it will get crazy hot inside the bag. If you want an all day turkey, turn the heat down. IF it's cooking too fast, turn the heat down, the residual steam will keep it cooking. The choice is up to you!
  • Pre-heat your oven to 300 °F.
  • Pat the tops and sides of the turkey dry with paper towels and throw them out.
  • Place your turkey so that it's completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across . Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity.
  • Take one tablespoon of sea salt flakes or coarse salt and a tablespoon of parsley and mix them in a bowl. IF you have a larger turkey you can double this. Set aside for now, you just had to get this ready because now your hands are getting dirty again!
  • Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. Gauge how much you need to cover the surface area in a nice coating. Put the bottle away and roll up your sleeves.
  • Rub the olive oil all over the turkey skin, getting it covered well. You don't have to do the bottom.
  • Take the salt/parsley mixture and rub it all over the turkey in an even layer. The olive oil will help it stick. It should look like the photo above. Then of course, wash your hands and move on to the next step.
  • Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices.
  • Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out.
  • Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. you can cover the top with tinfoil.
  • When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. Let it rest for 10 minutes, then remove the bag.
  • You can either move it to a platter (it can be done, with two people and a few forks holding it together in key places) or simply carve it in the pan.
  • Use the drippings to make what is the BEST turkey gravy you will ever eat.

Nutrition Facts : Calories 31 kcal, Fat 3 g, Sodium 872 mg, ServingSize 1 serving

MOST PERFECT MOIST-EST TENDER-EST JUICI-EST ROAST TURKEY-EVER!



Most Perfect Moist-Est Tender-Est Juici-Est Roast Turkey-Ever! image

Thanks to William (Uncle Bill) Anatooskin (recipe #46262) for inspiring me with LOTS of great ideas on my Turkey. I also combined a variety of other tips found online to make this the best, moist-est (!) turkey I've ever made. Next year I think we're going to raise our own birds, and I've heard lots of folks talk about how the Butterball-variety turkeys really aren't so great, but a Butterball is exactly what I used when I did this. It was unbelievable! For marinating, it helps to have a big food-grade bag (I used a Reynolds Oven Bag Turkey Size -but for marinating, not for the cooking.) Non-stick foil is also handy as are some gallon-size Ziploc bags.

Provided by KT Scarlet

Categories     Whole Turkey

Time 5h

Yield 20 serving(s)

Number Of Ingredients 7

1 (22 lb) whole turkey
1 tablespoon salt
1 teaspoon pepper
2 tablespoons granulated garlic powder
2 tablespoons onion powder
1/2 cup extra virgin olive oil
3 cups chicken broth

Steps:

  • Prep: Two days before cooking:.
  • Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
  • I finished thawing mine using the cold water method two days before cooking.
  • Remove turkey parts from cavities and use as you desire.
  • Wash cavities well with cold water and drain as well as you can.
  • Snake your hand carefully between the skin and meat to create a pocket in which to put the spices. I got up to the neck, although didn't break through, and down the sides to the hip joint. I also made a pocket in the inner thigh of each leg. I really took my time with this so I wouldn't break through the skin. I didn't do the back, but I suppose you could?.
  • Mix Salt, Pepper, Garlic powder and Onion powder in a bowl.
  • Using a spoonful of this mixture at a time in your hand, reach in to the pockets you have created and rub into the bird, and some in the cavity as well. When all the mixture has been used, move your hands around on the outside of the skin, and massage the bird to break up the tissues to allow the meat to absorb the rub.
  • Place the whole bird in a large SEALED food safe bag. I used a Reynolds Oven Bag-Turkey Size. Refrigerate turkey for 1-2 days (I refrigerated mine for about 36 hours). (Note: I don't use the oven bag to cook the bird!).
  • On the day you will serve the bird, preheat oven to 400°F I know this sounds nuts, just go with it!
  • Prepare a roasting pan with a rack. I greased my rack with bacon grease. Mmmmm -- bacon -- !
  • Pour 3 cups of chicken broth in the pan.
  • On the stovetop, boil about 2-3 quarts water (must be scalding hot.).
  • Remove the turkey from the oven bag (which you can now throw away) and place the bird in a clean sink.
  • Pour hot water over the entire turkey including in the cavities. The skin will shrink tightly to the turkey, squishing in that yummy rub you put in 2 days ago! It will also help hold the natural juices in the turkey while it is cooking. I poured half of the water on the bird's back, then turned it over to pour on the breast.
  • I did not stuff my bird, and since I've never stuffed a turkey, I'll defer to Uncle Bill here, and he states in his recipe to stuff the bird, line the inside of the cavity with cheesecloth, then stuff LOOSELY with your favorite dressing.
  • Tie legs with a good meat wrapping twine. Alternately, some birds have a spot pre-cut at the base of their spine to push their legs through.
  • Lightly salt and pepper the outside of the bird, front and back.
  • Drizzle 1/4 cup olive oil across the front of the bird. Using a basting brush, your hand or a paper towel, lightly coat the bird, careful not to remove the salt and pepper (I suppose you could do these steps the other way, this is just how I did it.).
  • Place the bird BACK SIDE UP (really, trust me!) on the rack. I'll warn you, this will leave lines in the breast of your bird, but a beautiful bird that's dry and tasteless is NOT going to make you the holiday hero!
  • Pour the other 1/4 c of olive oil on the back of the bird, and using a basting brush, your hand or a paper towel, lightly coat the bird.
  • Cover the turkey completely with aluminum foil, pinching the foil tightly to the roasting pan which will create a wonderful moist, hot, convection within the pan. Be careful to tent the foil enough so it doesn't touch the bird (it will stick) or use a layer of the non-stick foil to avoid this problem.
  • Place turkey on lower rack in oven and cook for 1 hour.
  • Reduce heat to 325 F and continue to cook for 45 minutes.
  • Now, flip the bird over! This might take two people. My hubby used heavy work gloves covered with Ziploc bags. It was a sight! Make sure you have the roasting pan on a steady level surface where it won't slip around. Some folks talk about doing this with the pan placed on the floor.
  • Re-cover and pinch the foil back down (as best you can since your pan will be hot!) Be sure to keep it from touching the bird, or use the layer of non-stick foil if you have it.
  • Continue cooking the bird covered for another 90 minutes.
  • Remove the foil and baste the bird. Leave a triangle-shaped piece of the non-stick foil over the breast, but leave the legs exposed. The dark meat takes longer to cook through, and covering the breast (supposedly) helps keep the leaner white meat protected from drying out.
  • Baste every 15-20 minutes for the next 45 minutes.
  • Take a temp reading using a meat thermometer in the thickest part of the breast, and another spot in the thickest part of the thigh, without touching bone. You want a reading of 155°F If you aren't there, continue to cook the bird until you reach 155°F
  • When you reach a reading of 155°F, remove the bird, baste once more, and cover it again with foil. WAIT 30 MINUTES BEFORE CARVING. During this 30 minutes, "carryover" cooking will continue and the temperature of the bird will continue to rise. Safe cooked temperature for a turkey is 165°F as of this writing. If you make the mistake of cooking to 165° or heaven forbid 175°, you risk turning your beautiful turkey into something that's tragically desiccated.
  • There is no need to baste the turkey until the last part of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first few hours, and you will keep your oven at a more consistent cooking temperature allowing your bird to cook faster.
  • These are Uncle Bill's COOKING TIMES (my 21.5 pound bird was in the oven 4 1/2 hours so I think these might be a bit long, but it may depend on your oven. I would err on checking the bird sooner rather than later - you can't uncook something!).
  • Left Side -Stuffed---- Right Side - Unstuffed.
  • *12-14lbs.: 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
  • *14-16lbs.: 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
  • *16-18lbs.: 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
  • *18-20lbs.: 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
  • *20-22lbs.: 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
  • *22-24lbs.: 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.

ALWAYS-TENDER ROASTED TURKEY



Always-Tender Roasted Turkey image

For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.-Shirley Bedzis, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 24 servings.

Number Of Ingredients 9

1/4 cup butter, softened
6 garlic cloves, minced
1 turkey (22 to 24 pounds)
2 teaspoons salt
2 teaspoons pepper
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag
4 celery ribs, coarsely chopped
2 medium onions, sliced

Steps:

  • In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.

Nutrition Facts : Calories 512 calories, Fat 24g fat (8g saturated fat), Cholesterol 230mg cholesterol, Sodium 375mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 67g protein.

JUICY ROAST TURKEY



Juicy Roast Turkey image

I can't wait to serve this juicy turkey at Thanksgiving-so I make it several times throughout the year. The aroma that wafts through the house as it bakes is almost as mouthwatering as the bird itself. -Terrie Herman, North Myrtle Beach, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup ground mustard
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1/2 teaspoon white vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 turkey (10 to 12 pounds)
1 medium onion, quartered
2 celery ribs, quartered lengthwise
Fresh parsley sprigs
2 bacon strips
1/4 cup butter, softened
2 cups chicken broth
1 cup water

Steps:

  • In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

Nutrition Facts : Calories 535 calories, Fat 29g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 594mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.

THE WORLD'S BEST TURKEY



The World's Best Turkey image

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

1 (12 pound) whole turkey, neck and giblets removed
½ cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
⅔ (750 milliliter) bottle Champagne

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

MOIST AND TENDER TURKEY (OR TURKEY BREAST)



Moist and Tender Turkey (Or Turkey Breast) image

PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.

Provided by Marg CaymanDesigns

Categories     Poultry

Time 2h10m

Yield 1 turkey, 12 serving(s)

Number Of Ingredients 4

1 (5 -20 lb) fresh or frozen turkey (thawed) or 1 (5 -20 lb) turkey breast (thawed)
1/4 cup butter, melted
12 ounces chicken broth (can use part beer or white wine)
1 -2 tablespoon mayonnaise

Steps:

  • Place turkey or turkey breast in a roasting pan.
  • (I use a disposable roasting pan) Combine melted butter and chicken broth.
  • Pour over turkey.
  • Rub mayonnaise all over turkey's exterior.
  • Salt and pepper lightly if desired.
  • Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
  • (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
  • Remove from oven and let sit for about 30 minutes before slicing.
  • Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
  • To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.

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HOW TO ROAST JUICY MOIST TENDER WHOLE TURKEY - YOUTUBE
FCTV provides recipes, cooking tips and techniques, and culinary travel related content. How to cook moist juicy chicken breasts that don't dry out by butterflying them 7:30
From youtube.com


JUICY ROASTED TURKEY RECIPE - THE BUSY BAKER
2019-09-24 Roughly chop the onions, lemon, garlic and parsley and stuff them into the empty inside of the turkey. In a small bowl, stir together the butter, garlic, rosemary, thyme, parsley, pepper and salt. Very carefully, pull the skin of the turkey breasts away from the breast meat, sliding your hand under the skin.
From thebusybaker.ca


JUICY ROAST TURKEY RECIPE - AMIRA'S PANTRY
2020-11-16 In a bowl, mix the stuffing veggies and the cut up giblets if using. In another bowl, mix butter, olive oil, black pepper and parsley. Take a square piece of foil and fold it in half to form a triangle. Brush one side with oil. Place your turkey on a v-rack and cover the breast with foil to form a mold with the foil.
From amiraspantry.com


PERFECT ROAST TURKEY (SUPER MOIST!) - THE HUNGRY MOUSE
2016-11-16 Then lower the heat to 350 and roast it for 90 minutes. Remove the cheesecloth and roast for an additional 1-2 hours, basting with herb-infused butter, depending on the size, until it’s done. 425-degrees F for 30 minutes with butter-soaked cheesecloth. Baste with wine-infused butter, roast for 30 minutes.
From thehungrymouse.com


HERB ROASTED TURKEY: HOW TO MAKE TURKEY THAT IS MOIST ...
2011-11-21 Preheat the oven to 350F. Coat the roasting pan rack with cooking spray. Remove and discard giblets and neck from turkey. Trim the excess fat. Rinse turkey with cold water; pat dry. Starting at the neck cavity, loosen the skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
From asweetandsavorylife.com


HOW TO MAKE A JUICY TURKEY - HOW TO COOK A PERFECT TURKEY!
2021-08-10 Rub all over the turkey. Add carrots, celery and onion in the bottom of the pan. Put turkey breast side up, cover with foil and cook for 3 hours. Remove the foil and cook an additional 45 minutes, or until the internal temperature reaches 165 degrees. Remove from oven and allow to sit for 10 minutes.
From brooklynfarmgirl.com


EASY, JUICY WHOLE ROASTED TURKEY RECIPE - DIVAS CAN COOK
2012-11-20 Combine all of the seasoned butter ingredients. Brush this butter mixture generously onto the turkey, until covered with butter. Reserve some of the butter if desired. Place turkey in a roasting pan, breast side up. Place on the lower rack in the oven and bake uncovered for 3 hours and 45 minutes to 4 hours.
From divascancook.com


JUICY & TENDER ROAST TURKEY AND GRAVY RECIPE FROM JESSICA ...
Rub the turkey with the oil. Roast for 1 hour, rotate the pan 180 degrees, and add 2 cups of the chicken broth to the pan. Continue to roast 2 to 2½ hours more until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Transfer the turkey to a large cutting board and let rest for 30 minutes before serving.
From jessicaseinfeld.com


BEST RECIPE FOR JUICY TURKEY - THERESCIPES.INFO
Juicy Thanksgiving Turkey Recipe | Allrecipes trend www.allrecipes.com. EASY and YUMMY!That was the best turkey I`ve ever ate or made. Thank you very much! It was the easiest recipe ever. The turkey comes out juicy and beautiful! My turkey was huge so it took me much longer: about 3 hours covered in foil and 1.5 without it.
From therecipes.info


JUICY ROAST TURKEY + VIDEO THE BEST THANKSGIVING TURKEY ...
2018-09-10 Preheat oven to 350 degrees. Line a large roasting pan with aluminum foil (for easier clean up). In a small bowl, combine softened butter with dried parsley, rosemary, thyme, sage, Kosher salt and ground black pepper. Using your fingers, loosen skin from turkey meat.
From savoryexperiments.com


HOW TO MAKE A TENDER, JUICY AND GORGEOUS ROAST TURKEY WITH ...
2012-11-14 12- 16 pound turkey thaws in…. 3-4 days. 16-20 pound turkey thaws in…..4-5 days. 20-24 pound turkey thaws in…..5-6 days. It is better to allow one extra day, because there is no harm if the turkey is fully thawed and refrigerated for two days before you roast it, and you don’t want to cook a turkey that isn’t completely thawed. (If ...
From asweetandsavorylife.com


JUICIEST TURKEY RECIPE EVER - THESTAYATHOMECHEF.COM
Let sit at room temperature for 1 hour, then discard ice bags. Preheat an oven to 350 degrees. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place slices …
From thestayathomechef.com


HOW TO MAKE A JUICY TENDER TURKEY : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


THE BEST JUICY TURKEY ROAST (WITHOUT BRINE OR STUFFING)
2017-10-17 Preheat oven to 350 degrees Fahrenheit. Take the giblets and neck out of the turkey and wash the bird inside and out (use the giblets and neck to make stock). Remove any excess fat and leftover pinfeathers, and pat the inside and outside dry. Then pour hot water over the skin of the turkey.
From all-thats-jas.com


HOW TO ROAST A MOIST TURKEY - ALL INFORMATION ABOUT ...
Very Moist and Flavorful Roast Turkey Recipe | Allrecipes best www.allrecipes.com. Preheat oven to 325 degrees F (165 degrees C). Step 2 Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed. Step 3 Use your fingers to loosen the skin over the turkey breast and thighs.
From therecipes.info


BEST CHINESE FOOD RECIPES: MOST PERFECT MOIST-EST TENDER ...
1 (22 lb) whole turkey ; 1 tablespoon salt ; 1 teaspoon pepper ; 2 tablespoons granulated garlic powder ; 2 tablespoons onion powder ; 1/2 cup extra virgin olive oil ; 3 cups chicken broth ; Recipe. 1 prep: two days before cooking:. 2 turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
From chinesefoodrecipesbook.blogspot.com


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