Roast Turkey With Pepperoni Recipe 415

ROAST TURKEY WITH PEPPERONI RECIPE - (4.1/5)

Steps:

• Season the turkey inside and out with the salt and transfer to a rack set in a roasting pan. Refrigerate uncovered overnight. Let return to room temperature before cooking. Preheat the oven to 300°F. Run your fingers under the breast and thigh skin to loosen; tuck the pepperoni, sliced lemon rind and sage leaves under the skin. Stuff the sage and rosemary sprigs in the cavity. Tie the legs with string. In a medium bowl, blend the butter with the thyme, ground fennel and minced lemon rind. Rub the butter all over the turkey and season with pepper. Roast the turkey in the lower third of the oven for 2 1/2 hours. Increase the oven temperature to 425°F and roast for 30 minutes longer, until well browned and an instant-read thermometer inserted in the inner thigh registers 165°F. Transfer the turkey to a carving board and let rest in a warm place for 30 minutes to 1 hour. Strain the pan juices into a bowl. Carve the turkey and serve with the juices.

ROAST TURKEY WITH MOZZARELLA AND PEPPERONI STUFFING

Steps:

• For the turkey: Preheat the oven to 350 degrees F.
• Place the turkey on a flat surface and sprinkle inside and out with salt and pepper. Transfer the turkey to a large roasting pan and roast until an instant-read thermometer inserted into the thickest part of the thigh meat (without touching bone) registers 155 to 160 degrees F, 2 hours 55 minutes to 3 hours 15 minutes. Transfer the turkey to a flat surface and allow it to rest for 20 to 30 minutes before carving the meat.
• Meanwhile, place the neck and the chicken stock in a pot and simmer gently until the stock reduces by about half. Season with salt and pepper.
• For the stuffing: Preheat the oven to 400 degrees F and grease a 9-by-13-inch baking dish with butter.
• Cut the reserved turkey heart and gizzard into small pieces and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat, then add the celery and onions and season with salt and pepper. Cook the vegetables, stirring occasionally, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
• Arrange the bread slices in a single layer on a baking sheet and toast in the oven until light brown. While the bread is hot, lightly butter both sides of each piece, then cut into 1-inch squares and transfer them to a large bowl. Toss with the thyme, rosemary, sage and some salt and pepper. Mix and set aside. (Turn the oven down to 350 degrees F.)
• Heat a tablespoon of the butter in a small skillet and quickly saute the heart and gizzard pieces, about 30 seconds. Sprinkle with salt and pepper, then remove from the heat and add it to the bowl of celery and onions. Stir to blend. Heat a large skillet, add another tablespoon butter and saute the pepperoni over high heat for 2 to 3 minutes. Drain on a paper towel.
• Combine the celery and onion mixture, breakfast sausage, mozzarella and pepperoni in the bowl containing the toasted bread. Mix to blend, then add the chicken stock to moisten all of the ingredients. Transfer to the greased baking dish and bake for 40 to 45 minutes.
• For the gravy: After removing the roasted turkey to rest, place the roasting pan over the burners of the stove over low heat and add the Marsala and mustard. Cook, scraping the bottom of the pan to get the drippings and tasty bits off, until there is almost no liquid.
• Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Add the remaining chicken stock and the flour mixture to the roasting pan and whisk to blend. Taste for seasoning. Reduce until the mixture thickens to the desired consistency.
• Carve the turkey and arrange on platters. Serve with the gravy on the side. (If the turkey is dry, ladle a little hot gravy directly on the meat.)

PERFECT ROAST TURKEY

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.

CHEF JOHN'S ROAST TURKEY AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
• Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
• Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
• Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
• While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
• Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

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

Steps:

• Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
• Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
• Mix all of the seasonings, except the paprika, together with the butter.
• Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
• Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
• Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
• Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
• Cooking time will vary depending on the size of the turkey.
• NOTE: I always cook my turkey unstuffed.
• I place my stuffing into baking dishes to bake.
• Also, see my recipe #105192 for the best giblet gravy ever!
• During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.

ROASTED TURKEY

Steps:

• In the bottom of a roasting pan large enough to hold the turkey, combine celery, carrots and onions.
• In a small bowl combine fennel (if using), leeks, sliced orange and basil.
• Toss to mix.
• Place mixture in cavity of turkey.
• Place turkey on top of vegetables or on a rack over vegetables to cook.
• Make glaze: In a small bowl combine apple juice concentrate, water, orange juice, lemon or lime juice and soy sauce.
• Set aside.
• Place turkey in a preheated 400* oven 1/2 hour, then lower temperature to 350* and cook 2 to 2 1/2 hours, or until an internal temperature of 180* to 185* is reached.
• After first half hour of cooking, baste bird every 10 to 15 minutes with glaze mixture.
• Remove turkey from oven and allow it to rest 20 minutes before carving.
• While turkey is resting, pour off all pan juices into a"de-fatting cup" and allow juices to separate from fat.
• When separated, carefully pour into a serving pitcher or gravy boat.
• Taste and adjust seasoning with salt and pepper.
• Place turkey on a platter for carving.
• Note: Removal of all skin before serving will lower fat content of each portion.
• Makes 12 servings.