Poultry Pavochon Thanksgiving Turkey Recipe 455

POULTRY - PAVOCHON (THANKSGIVING TURKEY) RECIPE - (4.5/5)

POULTRY - Pavochon (Thanksgiving Turkey) Recipe - (4.5/5) image

Provided by Aemelia

Number Of Ingredients 11

Ingredients

Basic seasoning per 1 lb of turkey:
1 garlic clove
1 peppercorn
1/4 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon olive oil
1/2 teaspoon white vinegar
Turkey:
1 whole turkey
2 large onions, peeled and halved
1 12 oz bottle beer

Steps:

ise and clean turkey, removing neck & gizzards, pat dry. Combine all seasoning ingredients in a food processor, pulse until garlic is minced and well combined. Using your fingers and a rubber spatula gently separate the skin from the breast, legs and thighs of the turkey. Rub the seasoning under the skin and in the cavity of the turkey. Drizzle the skin of the turkey with olive oil and rub it all over. Tuck the wings back behind the bird. Cut a small slit into each side of the excess skin at the front of the turkey's cavity. Tuck the legs crossed through the slits. Place turkey in roasting pan, cover with plastic wrap and refrigerate overnight. Pre-heat oven to 325 degrees. Remove turkey from the refrigerator and flip the turkey breast side down. Use the onion halves to stabilize the turkey. Pour beer into the roasting pan and cover tightly with heavy duty aluminum foil. Roast in the oven until the temperature taken at the thigh reads 165 degrees (refer to chart below for appox. time), 30 minutes before it is done uncover, using two clean kitchen towels flip the turkey breast side up, drizzle breast with olive oil and return to oven.. When done remove the turkey from the oven and let rest for 10-15 minutes.

JUICY THANKSGIVING TURKEY

Juicy Thanksgiving Turkey image

My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!

Provided by Kirsten

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 3h20m

Yield 20

Number Of Ingredients 13

Ingredients

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g

THE BEST THANKSGIVING TURKEY RECIPE (HOW TO COOK A TURKEY)

The BEST Thanksgiving Turkey Recipe (How to cook a turkey) image

We've got the Best Thanksgiving Turkey Recipe for you. You'll be surprised how easy it is to cook a moist and tender turkey.

Provided by Momma Cyd

Categories Main Course

Time 3h40m

Number Of Ingredients 4

Ingredients

12 pound turkey
salt and pepper (to taste)
14.5 ounces chicken broth (can also use water or turkey broth)
4 tablespoons butter

Steps:

Heat oven to 325 degrees F.
Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
Place turkey into roasting pan breast side up.
Tuck turkey wings under and tie or clamp legs together.
Salt and pepper the inside cavity of the turkey.
Dry outside of turkey with a paper towel (don't wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
Baste turkey with melted butter. Salt and pepper all over.
Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165 and 180 degrees and the juices should run clear.
Add broth into the bottom of the pan. (Water will also work.)
Tent foil over the turkey as it cooks. Cook in preheated oven for 3 1/2 - 4 hours (depending on the size of your turkey - see notes below to know how long to cook your turkey for).
After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
Keep turkey covered with foil to keep warm while it rests.

Nutrition Facts : ServingSize 12 g, Calories 456 kcal, Carbohydrate 1 g, Protein 70 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 232 mg, Sodium 486 mg, Sugar 1 g

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