Perfect Roast Turkey Recipes

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PERFECT ROAST TURKEY 101



Perfect Roast Turkey 101 image

This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
One 750-ml bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
Classic Stuffing
1 cup dry red or white wine, for gravy (optional)
Giblet Stock

Steps:

  • Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
  • Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
  • After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

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

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Provided by Ina Garten

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 8

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • 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 thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter 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 for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Provided by Ina Garten

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 12

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons melted butter
1/4 to 1/2 cup good olive oil
8 carrots, peeled and cut in 2-inch chunks
10 red new potatoes, quartered
3 heads fennel, fronds removed, and cut in wedges through the core

Steps:

  • Preheat the oven to 350 degrees F.
  • 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 thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
  • Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, 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 foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

PERFECT TURKEY



Perfect Turkey image

A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!

Provided by Shelly White

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 17h

Yield 24

Number Of Ingredients 9

1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
½ cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Steps:

  • Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  • Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
  • Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g

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

PERFECT ROAST TURKEY AND GRAVY



Perfect Roast Turkey and Gravy image

Provided by James Briscione

Categories     main-dish

Time 14h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 fresh turkey (12 to 14 pounds)
4 tablespoons Dry Brine, recipe follows
2 onions
8 to 10 branches fresh woody herbs (combination of sage, rosemary or thyme)
2 heads garlic, halved crosswise
1 cup chopped carrot
1 cup chopped celery
1 stick (8 tablespoons) unsalted butter, melted, plus 2 tablespoons, cut into pieces
Kosher salt
2 tablespoons all-purpose flour
1 cup dry white wine
1 quart chicken stock
Ground black pepper
1 cup kosher salt
1/4 cup sugar
1 tablespoon granulated garlic
1 tablespoon ground black pepper
2 teaspoons ground fennel seed
2 teaspoons ground sage

Steps:

  • Twelve to 24 hours before cooking the turkey, remove the giblets and dry the turkey inside and out with paper towels. Rub the Dry Brine on all sides of the turkey, completely seasoning the exterior as well as the interior cavity. Place the turkey in a pan inside the refrigerator overnight.
  • Arrange a rack in the center of the oven and preheat to 350 degrees F.
  • When ready to cook, remove the turkey from the refrigerator and pat dry with paper towels. Cut one of the onions into quarters. Place the onion quarters, herbs and one head of the garlic inside the turkey. Tie the legs together with a single piece of string and tuck the wings under the body.
  • Chop the remaining onion. Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan.
  • Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan. Place the turkey in the oven to roast on the center rack with the legs towards the back wall of the oven.
  • After 45 minutes, remove the turkey from the oven and set on the stovetop. Carefully tilt the pan to one side and use a ladle to baste the butter over the breast of the turkey. Return the turkey to the oven, this time with the breast toward the back wall of the oven. Continue basting and rotating the turkey every 45 minutes until done. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 2 1/2 to 3 hours total. If at any point during the cooking the skin of the breast becomes too dark, cover the breast with aluminum foil and continue cooking to doneness.
  • When the turkey is done, remove to a cooling rack to rest for 30 to 45 minutes.
  • To make the gravy, place the roasting pan on the stovetop. Turn the heat beneath the roasting pan to medium. Cook the vegetables, stirring constantly, until the butter remaining in the pan is translucent, up to 6 minutes. Pour off all but 2 tablespoons of the butter, if necessary. Sprinkle the flour over the vegetables and stir until a thick paste forms. Pour in the wine, stirring well and scraping the bottom of the pan to release any brown bits that remain stuck to the pan. Add the chicken stock and continue stirring until the stock reaches a simmer. Simmer for 10 to 15 minutes until flavorful and thickened to your liking.
  • Transfer the entire gravy mixture to a saucepot and bring back to a simmer. Whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper and strain the gravy into a serving container. Serve with the carved turkey.
  • Combine the salt, sugar, garlic powder, pepper, fennel and sage in an airtight container and shake to thoroughly combine. Keeps for up to 6 months.

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY



Perfect Roast Turkey with Best-Ever Gravy image

Provided by Food Network

Categories     main-dish

Time 6h

Yield 18 servings with about 7 cups

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts homemade turkey stock or canned reduced-sodium chicken broth
Melted unsalted butter, if needed
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional
1 (18-pound) fresh turkey
About 12 cups of your favorite stuffing

Steps:

  • Position a rack in the lowest position of the oven and preheat to 325 degrees F.
  • Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
  • Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
  • Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
  • Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
  • Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
  • Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

PERFECT ROAST TURKEY



Perfect Roast Turkey image

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

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

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.

MOM'S PERFECT ROAST TURKEY



Mom's Perfect Roast Turkey image

This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird.

Provided by Rubyscarab

Categories     One Dish Meal

Time 15m

Yield 1 beautifully moist bird, 6 serving(s)

Number Of Ingredients 2

1 whole turkey, any type
1 dash cooking spray

Steps:

  • Defrost turkey, if necessary.
  • Pre-heat oven to 325 degrees.
  • Open turkey package, (try this in a clean sink) removing turkey giblets and other interior cavity elements along with thermometer. Unless you want to make gravy or cook these elements, throw them away, noting the exact poundage of the bird (cut off the label with this on it if necessary and reserve for time calculations later). Leave the skin on the turkey for roasting.
  • Wash (rinse) turkey inside and out, making sure that any stray feathers are removed.
  • Place turkey breast-side down in a foil-lined rectangular cake pan (depending upon size of bird, use a 9x13 pan) or foil-lined roasting pan. Also take into consideration that some juices and fat will melt during roasting time and may fill up the pan a bit around the turkey unless put on a roasting rack in the pan. (No one likes to clean up turkey mess, but if you're out of foil, spray pan with cooking spray to have easier cleanup later. I prefer to use a disposable foil pan so that I can discard entire mess after Thanksgiving is over.).
  • Place turkey with pan into oven, about in the middle (enough space needed for bird to fit), and not so close to heating element that anything burns.
  • Do not change oven temperature. Cook for fifteen minutes per pound. (Example: 20.2 pound bird would be: 20.2x15=303 minutes. 303/60=5.05, so you would need to cook the bird for five hours, and one to three minutes.).
  • Take out of oven, and let rest for at least 15-30 minutes. The juices will need to settle back into the bird. If you cut it immediately, you will have a dry bird. Basting is only required when you overcook the meat (aka meat thermometer), or if you want a particular flavor to the turkey (basting with stock, juice of some sort, butter mixture, BBQ sauce, etc.) Turkey, when done well, may be nice with seasonings, but has a great flavor on its own. If you left in the meat thermometer, you should not see it pop out. The bird is still safe to eat and YUMMY!

Nutrition Facts : Calories 1368, Fat 68.6, SaturatedFat 19.3, Cholesterol 581.4, Sodium 555.8, Protein 174.6

PERFECT ROAST TURKEY



Perfect Roast Turkey image

I first tried this recipe for Thanksgiving this year, and may I assure you, the name is more than fitting! Tender, juicy, fragrant and, yes, perfect! I don't think I've ever smelled a more heavenly smell from my kitchen. I'm sure I'll be making this turkey recipe for my family's big holidays from now on.

Provided by Fauve

Categories     Whole Turkey

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10

1/4 lb unsalted butter
1 lemon, juice and zest of
1 teaspoon chopped fresh thyme leave
1 (10 lb) fresh turkey
kosher salt
fresh ground black pepper
1 bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Steps:

  • Preheat oven to 350°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 at 350 F about 2 to 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.

Nutrition Facts : Calories 686.6, Fat 38.1, SaturatedFat 13.4, Cholesterol 277.6, Sodium 248.3, Carbohydrate 3.3, Fiber 0.4, Sugar 0.7, Protein 77.8

CLASSIC BRINED AND ROASTED TURKEY



Classic Brined and Roasted Turkey image

Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 17

3 cups kosher salt, plus more for seasoning
5 cups sugar
2 medium onions, coarsely chopped
2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
Freshly ground pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
Gravy
1 stick (1/2 cup) unsalted butter, melted, plus 1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 cup dry white wine, such as Sauvignon Blanc
Chestnut Stuffing
Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

Steps:

  • Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
  • Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
  • Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
  • Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

PERFECT ROAST TURKEY



Perfect Roast Turkey image

I was influenced by Alton Brown to come up with an easy, juicy, almost fool-proof recipe for roast turkey. The following original recipe has proved so popular, I am asked to make it several times a year, and have to make around a dozen every Thanksgiving. This turkey does not need gravy, as it is very juicy. Prep time does not include brining. Use only kosher salt.

Provided by theshewolf

Categories     Whole Turkey

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 (10 lb) turkey, defrosted
canola oil
1 gallon vegetable stock
1 cup kosher salt
1/2 tablespoon coriander seed
1/2 tablespoon cardamom pod
1/2 tablespoon juniper berries
1/2 cup brown sugar
1 cup orange juice
7 cups cold water
1 apple, sliced
1/2 onion, sliced
1 cinnamon stick
4 sprigs rosemary
6 sage leaves

Steps:

  • Place all brine ingredients except orange juice and cold water in a large pot, bring to a boil, then simmer until the salt and sugar are dissolved.
  • Place turkey in a large pot, cooler or bucket (I use a sterilized Home Depot bucket) and pour brine mixture, orange juice and cold water over turkey.
  • Place in refrigerator or a cool place, such as a basement, for at least 8 hours, turning turkey over once halfway through.
  • After turkey has been brined, remove turkey and throw away brining mixture.
  • Set oven to 500 degrees.
  • Place apple, onion and cinnamon in a microwave-proof container with one cup water and microwave on high for 5 minutes.
  • Rinse turkey thoroughly and pat dry, then coat generously with canola oil and place, breast side up, in roasting pan.
  • Pour off water from aromatics and stuff turkey cavity with heated aromatics, rosemary and sage.
  • Roast turkey at 500 degrees for 30 minutes.
  • After 30 minutes, place a foil tent over the turkey's breast, and turn heat down to 350 degrees.
  • Roast turkey for 90 minutes.
  • DO NOT OPEN OVEN UNTIL TIME IS UP.
  • Remove turkey from oven, remove tent, and let turkey rest at least 15 minutes before carving.

Nutrition Facts : Calories 1315.4, Fat 60.9, SaturatedFat 17.1, Cholesterol 514.5, Sodium 19367.8, Carbohydrate 26.5, Fiber 0.9, Sugar 23.9, Protein 155

ALWAYS PERFECT ROAST TURKEY



Always Perfect Roast Turkey image

Using this method a turkey will cook in as little as 2 hrs or less! This is a basic recipe. You will get excellent results and you can dress it up with additions of a marinade soak or more seasonings to suit your liking. Roasting time will depend on the size of your turkey, clearly a 22 lb turkey will take longer than a 12 lb bird. Use of a thermometer is paramount here, do not rely on times.

Provided by Annacia

Categories     Whole Turkey

Time 12m

Yield 1 roasted turkey

Number Of Ingredients 4

1 (10 -24 lb) whole turkey (thawed or fresh)
1 -2 tablespoon olive oil
kosher salt, to taste
fresh coarse ground black pepper, to taste

Steps:

  • Important info: Be sure that your oven is clean as this is cooked at a constant very high heat and it's nice not to have a smoking oven!. Bring the bird to room temp before roasting as it will cook more evenly and quicker.
  • Preheat over to 475 degrees for 30 minutes.
  • Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck (use for gravy or in stuffing if desired).
  • Rinse turkey inside and out with warm water and pat dry with paper towels.
  • Place a roasting rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
  • Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird (I find this easier to do before placing the bird onto the rack).
  • Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together (stuff if desired, in which case you will close body cavity. These days I always cook the stuffing separately).
  • Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
  • When oven temperature is reached set pan on the lowest rack in a 475° oven. Roast, checking as directed during cooking, until thermometer reaches 160° (my built in oven probe says NOT to touch bone, maybe it's a difference in thermometer types?). Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
  • Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
  • Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
  • Cut off turkey legs at thigh joint. If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 400°) or heat in a microwave oven for 3 to 4 minutes. Carve the rest of the turkey. Carving juices may be clear to pink or rosy, this is fine as long as the thermometer temp is where it should be.

MARTHA'S PERFECT ROAST TURKEY



Martha's Perfect Roast Turkey image

This recipe by Martha Stewart makes the most amazingly moist and perfect turkey. Both my mom and mother and law have been using this recipe exclusively since they discovered it about 6 years back. Once you try it you will not go back to making a turkey any other way! Prep time includes 2 hours for turkey to stand.

Provided by tiffanylynn444

Categories     Whole Turkey

Time 6h30m

Yield 12-14 serving(s)

Number Of Ingredients 8

1 (20 -21 lb) fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
1 (750 ml) bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
turkey stuffing
1 cup dry red wine (optional) or 1 cup white wine, for gravy (optional)
giblet stock

Steps:

  • Rinse turkey with cool water, and dry with paper towels. Let stand for hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
  • Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
  • After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

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