Oven Roasted Turkey Brinedinjectedstuffed Recipes

HOW TO COOK THE JUICIEST, MOST TENDER OVEN ROAST TURKEY

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.

THE BEST ROASTED TURKEY

Steps:

• Adjust a rack in the lowest position and preheat oven to 325 degrees F.
• Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil.
• Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
• Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.

PERFECT ROAST TURKEY

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.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
• Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
• While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

A SIMPLY PERFECT ROAST TURKEY

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.

PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN

Steps:

• Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
• Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
• Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
• I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
• Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
• Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
• After 30 minutes, turn the oven temperature down to 325.
• The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
• Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
• http://www.butterball.com/calculators-and-conversions.
• FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
• Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
• When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
• If you try this method, please let us know your results!
• Happy Thanksgiving everyone!

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.

BRINED AND OVEN-ROASTED TURKEY

Steps:

• In a 2-quart pot, bring 2 quarts of water to a boil with the salt and sugar, stirring occasionally until the salt and sugar have dissolved. Cool completely and place in a clean 5-gallon bucket with the onion, garlic, wine, and any of the optional spices or herbs. Stir in the remaining water completely to combine. Add the turkey. Cover and store in a cold place for at least 12 hours and up to 24 hours. Turn bird occasionally.
• Drain the turkey, pat dry, and bring to room temperature an hour before cooking. Preheat the oven to 375 degrees.
• Stuff the cavity and neck of the bird with the stuffing. Truss or tie the cavity closed. Tuck the wings under the breast and place in the roasting pan. Rub the bird all over with olive oil, salt, and pepper. Roast the bird for 2 to 3 hours, or until an instant-read thermometer in the thickest part of a leg reaches 165 degrees. After 1 hour, baste every 30 minutes with pan juices. After 2 hours, lower the oven temperature to 350 degrees. Let the turkey rest for at least 20 minutes before carving.

BRINED AND ROASTED WHOLE TURKEY

Steps:

• Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
• To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.