Roast Turkey Grand Mère Recipes

GRANDMA'S ROASTED TURKEY

Steps:

• Place thawed bird in roasting pan, and dry with paper towels. Be sure to dry every nook and cranny. Liberally salt the inside and outside of the turkey. Place in a fridge, uncovered, on the lowest shelf overnight. 24 hours minimum.
• Remove the bird from the fridge an hour before you want to bake it. There is no need to rinse the bird, and leave the juices in the bottom of the roasting pan. Pick the bird up, and place on a small roasting rack to pickup off the bottom of the pan. Stuff the bird with lemon, onion, and sage. Tie the legs together, and brush melted butter all over the bird. Sprinkle the tablespoon of poultry seasoning over it, and rub liberally to spread around. Cover the bird on the roasting pan tightly with foil, and bake at 350 degrees until the internal temperature reaches 160 degrees. 15 minutes per pound. Right at almost 4 hours. The last half hour, you'll want to remove the foil and let the skin brown. You can baste the bird, if you would like during this half hour.
• Once the turkey has reached 160 degrees, remove from the oven and cover tightly with foil to let it reest for 15-20 minutes before slicing.

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.

ROAST TURKEY GRAND-MèRE

Steps:

• The night before, pat the turkey dry with paper towels and rub 2 tablespoons of kosher salt into the skin and inside the cavity. Place the turkey on a rack over a rimmed tray, and refrigerate uncovered overnight.Remove the turkey from the refrigerator 1 hour before roasting, to allow the turkey to come to room temperature.
• Finely chop the parsley leaves. Pick off the rosemary and thyme leaves, add to the parsley, and chop together. Peel and smash 4 cloves of garlic, and coarsely chop. Add the garlic to the herbs and season with a pinch of salt and pepper. Chop the herbs and garlic together into a coarse paste. Place the herb mixture in a small mixing bowl.
• Drizzle the olive oil over the chopped herbs, and stir to combine.Pull the skin from the meat of the bird (a spoon can be helpful) and slide the paste under the skin, across the breasts and over the thighs.
• Smear the softened butter over the outside and inside of the bird with your hands. Season the outside with a pinch of salt and pepper.Cut the onion in half, the celery and carrot into chunks, and stuff the vegetables inside the cavity.Remove excess paper from head of garlic and cut in half horizontally; place both halves in the bottom of the roasting pan. Cut the lemon into eighths and add to bottom of the roasting pan, along with the few extra branches of rosemary and thyme.
• Preheat the oven to 450 degrees F. Place the prepared turkey on the cutting board, fold the wing tips under the bird, and truss it with butcher's twine. Return the turkey to the roasting pan, and add a cup of water to the bottom of the pan. Drizzle a few teaspoons of olive oil over the bird.Slide the turkey into the oven, and set a timer for 25 minutes.
• After 25 minutes, remove the turkey from the oven and baste with juices over the breast. Return the turkey to the oven and bake at 450 degrees F for an additional 25 minutes.
• After another 25 minutes at 450 degrees F, lower the temperature to 325 degrees F. After an additional 15 minutes at 325 degrees F, begin checking the internal temperature of the thigh with an instant-read thermometer.
• Continue to baste the turkey and check the temperature periodically, until an internal temperature of 160 degrees F is reached.
• Remove the turkey from the oven, and remove and discard the twine. Let the turkey rest for a minimum of 25 minutes before slicing and serving.
• After the turkey has rested, transfer it to a serving platter and drizzle with the pan juices. Carve and serve.

THE SIMPLEST ROAST TURKEY

Steps:

• Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
• Put oven rack in lower third of oven and preheat oven to 450°F.
• Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
• Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
• Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
• For a stuffed turkey:
• Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
• For a roast turkey breast:
• The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)

GOLDEN ROASTED TURKEY

Steps:

• In a stockpot, combine the first six ingredients. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., In a microwave-safe bowl, combine the water, apple, onion and cinnamon. Microwave on high for 3-4 minutes or until apples are tender; drain water., Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, rosemary and sage in turkey cavity. Skewer turkey openings; tie drumsticks together., Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard apple mixture and herbs.

GRAND MARNIER TURKEY

Steps:

• Preheat oven to 325°F
• Rinse turkey and pat dry inside and out; set aside.
• Combine dried fruit, raisins, and apples in a medium-size bowl.
• Put orange juice and chiles into a blender or food processor and process for 1 minute.
• Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the.
• fruit and let rest 15 minutes.
• Drain the fruit, reserving the liquid.
• Cut half the butter into 1/2-inch pieces and combine with the fruit.
• Stuff cavity of the turkey with most of the fruit.
• Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it.
• Combine remaining tequila and Grand Marnier.
• Have ready a basting syringe fitted with a metal injection nozzle and inject.
• the mixture all over the turkey.
• Melt remaining butter and carefully pour over the turkey in the roasting bag.
• Seal bag and cut 1/4-inch slit on the top to let steam escape.
• Place in a roasting pan and roast for 2 1/2 hours.
• Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up.
• When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing.
• Place all the fruit in a serving bowl.
• Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.

MOM'S PERFECT ROAST TURKEY

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!