Roast Turkey Recipes

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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

ROAST TURKEY FOR 6



Roast turkey for 6 image

Provided by Jamie Oliver

Categories     Christmas     Turkey

Time 2h25m

Yield 6 (with lots of leftovers)

Number Of Ingredients 6

4 kg higher-welfare turkey
250 g stuffing, (from meat stuffing recipe)
250 g unsalted butter, softened
1 bunch lemon thyme, (30g)
2 clementines
olive oil

Steps:

  • GET AHEAD
  • 1. Check the main turkey cavity for the bag of giblets; if they're in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they'll give your gravy will be incredible - trust me.
  • 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves.
  • 3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You'll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish.
  • 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter.
  • 5. Halve the clementines and place in the main turkey cavity with the remaining thyme - not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.
  • 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side.
  • 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper.
  • 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray.
  • ON THE DAY
  • 1. Take your turkey out of the fridge 1 hour before it's due to go in the oven.
  • 2. Preheat the oven to 180°C/350°F/gas 4.
  • 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown.
  • 4. The simplest way to check it's cooked is to stick a knife into the thickest part of the thigh - if the juices run clear, it's done.
  • 5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like.
  • 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date.
  • CARVING THE TURKEY
  • 1. Once the turkey has rested, it's time to carve. There are two ways you can do this.
  • - The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat - it's so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.
  • - Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

Nutrition Facts : Calories 249 calories, Fat 15.7 g fat, SaturatedFat 7.5 g saturated fat, Protein 23.5 g protein, Carbohydrate 3.7 g carbohydrate, Sugar 2.2 g sugar, Sodium 0.4 g salt, Fiber 0.9 g fibre

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.

ROASTED TURKEY



Roasted Turkey image

Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning and leave uncovered for the first hour of cooking allows the skin to crisp. Baste frequently to give the bird an even color while helping to seal in juices. Serve with our Perfect Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 3h45m

Number Of Ingredients 8

1 fresh or thawed frozen whole turkey (10 to 12 pounds)
1 stalk celery, cut into large pieces
2 dried bay leaves
2 medium carrots, cut into large pieces
2 medium onions, quartered
4 tablespoons butter, room temperature
1 teaspoon poultry seasoning, such as Bell's
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
  • Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
  • Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.

Nutrition Facts : Calories 270 g, Fat 6 g, Protein 50 g

CLASSIC ROAST TURKEY



Classic roast turkey image

Guarantee a succulent roast turkey on Christmas Day with our simple, traditional recipe. Don't forget the stuffing and all your favourite trimmings

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course

Time 3h50m

Number Of Ingredients 9

1 onion, quartered
fresh bay leaves, to flavour and serve
4.5-5.6kg/10-12lb Bronze turkey, giblets removed
1 quantity of stuffing
85g butter, softened
1 whole nutmeg
10 rashers streaky bacon
glass red wine, such as Merlot
pigs-in-blankets

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
  • Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)
  • Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
  • Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.
  • To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
  • Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.

Nutrition Facts : Calories 476 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Protein 74 grams protein, Sodium 0.69 milligram of sodium

ROAST TURKEY



Roast Turkey image

NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Whole Turkey

Time 3h50m

Yield 1 Turkey, 10 serving(s)

Number Of Ingredients 13

1 (12 -20 lb) whole turkey
4 tablespoons butter (real butter, more on outside for more browning)
chicken broth
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon onion powder
2 tablespoons garlic powder, granulated
1 tablespoon dried tarragon
1 tablespoon dried parsley flakes
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon sage
2 tablespoons paprika (more on outside for more browning)

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.

Nutrition Facts : Calories 698.4, Fat 36.9, SaturatedFat 12, Cholesterol 283.1, Sodium 1699.1, Carbohydrate 4.4, Fiber 1.5, Sugar 0.3, Protein 82.4

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.

SEASONED ROAST TURKEY



Seasoned Roast Turkey image

Rubbing the skin with melted butter keeps this simply seasoned turkey moist and tender.

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 15 servings.

Number Of Ingredients 10

1/4 cup butter, melted
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons seasoned salt
1-1/2 teaspoons paprika
1 teaspoon ground ginger
3/4 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
1 turkey (13 to 15 pounds)

Steps:

  • Preheat oven to 325°. In a small bowl, combine the first nine ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with butter mixture., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-3/4 to 3-1/4 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 20 minutes before carving.

Nutrition Facts : Calories 488 calories, Fat 24g fat (8g saturated fat), Cholesterol 221mg cholesterol, Sodium 698mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.

THE BEST ROAST TURKEY YOU COULD EVER EAT



The Best Roast Turkey You Could Ever Eat image

While the cooking method is rather unconventional, this is the absolute best turkey you could ever want to eat. Adapted from a recipe by the late Edna Staebler. This is the same way my mother always cooked her turkey each year. We never ever did have a dry turkey. Word of truth.

Provided by MarieRynr

Categories     Whole Turkey

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 3

1 whole turkey, size depending on how many people you want it to serve
1/4 lb butter, softened
salt and pepper

Steps:

  • Rinse the turkey and dry it well. Sprinkle the cavity well with salt. Stuff as desired.
  • Rub the softened butter all over the outside of the bird, and sprinkled it lightly with salt.
  • Place the turkey on the rack of a large roaster, which has a heavy bottom, pouring about 2 inches of water in the bottom of the pan.
  • Lay the neck and giblets alongside, cover the pan tightly and put it on the large burner on top of the stove. Allow it to boil and then steam gently for 4 1/2 to 5 hours, approximately the same length of time that it would take to roast the same bird. Take care to see the pan does not cook dry.
  • When the drumsticks are loosened and the meat thermometer indicates the bird is about done, dribble a bot of soft butter over the skin, sprinkled it with a bit of white sugar and flour and bang it into a 350*F oven to brown while theaccompanying vegetables are cooking on top of the stove.
  • The drippings in the bottom of the roasting pan will be a rich dark brown. Skim off any fat and then use them to make a rich gravy.

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MOM’S ROAST TURKEY RECIPE - SIMPLY RECIPES
2021-09-09 Multiply the weight of your turkey by 13 minutes per pound. 10-pound turkey: about 2 hours 10 minutes. 12-pound turkey: about 2 hours 36 minutes. 14-pound turkey: about 3 hours 2 minutes. 16-pound turkey: about 3 hours 28 minutes. 18-pound turkey: about 3 hours 54 minutes. 20-pound turkey: about 4 hours 20 minutes.
From simplyrecipes.com


ALTON'S ROAST TURKEY - ALTON BROWN
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave-safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500ºF for 30 ...
From altonbrown.com


CURTIS STONE'S ULTIMATE ROAST TURKEY RECIPE | GOOD FOOD
Spoon off fat, reserving pan juices. Heat roasting pan over medium-high heat. Add reserved pan juices and stock. Bring to a simmer, stirring to scrape up brown bits. Strain and discard solids. In a medium heavy saucepan over medium-high heat, swirl butter to melt. Add flour. Cook, stirring, for 2 mins. Whisk in stock mixture.
From goodfood.com.au


BEST ROAST TURKEY - THE SALTY MARSHMALLOW
2021-11-03 Lightly salt & pepper the outside and inside of the turkey to preference. In a medium bowl use a fork to mash together the butter, minced garlic, salt, pepper, thyme, rosemary, sage and lemon juice until thoroughly combined. Use your hands to rub about ¼ of the butter mixture in the cavity of the turkey.
From thesaltymarshmallow.com


ROAST TURKEY RECIPES & RECIPE IDEAS
Recipes By Ingredients. Fall. Turkey. Thanksgiving. Brine it, rub it in salt, baste it—there are so many ways to roast a turkey. We have a few favorites to choose from, each one time tested so you can relax. Your turkey is in good hands! How to Dry Brine and Roast a Turkey. 2 hrs.
From simplyrecipes.com


EASY ROAST TURKEY RECIPE - THE COUNTRY COOK
2021-11-02 Put the turkey into the oven, uncovered, and roast for 3 ¾ - 4 ¼ hours. The turkey will be done when the thermometer reads between 165°F-170°F. Remove the turkey and make a tent out of foil to cover. Allow the turkey to rest in its own steam for a minimum of 30 minutes. This is important to keep a nice moist turkey.
From thecountrycook.net


ROASTED TURKEY RECIPES - FOOD NETWORK
2022-07-15 All Roasted Turkey Recipes Ideas. Showing 1-18 of 276. Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables. Recipe | Courtesy of Jeff Mauro Total Time: 1 hour 45 minutes . 16 Reviews ...
From foodnetwork.com


THE BEST JUICY TURKEY ROAST (WITHOUT BRINE OR STUFFING)
2017-10-17 Preheat oven to 350 degrees Fahrenheit. Take the giblets and neck out of the turkey and wash the bird inside and out (use the giblets and neck to make stock). Remove any excess fat and leftover pinfeathers, and pat the inside and outside dry. Then pour hot water over the skin of the turkey.
From all-thats-jas.com


TURKEY RECIPES | ALLRECIPES
8 Turkey Breast Recipes for Simple Dinners Any Time. 13 Easy Leftover Turkey Recipes for After the Big Feast. Best Turkey Meatloaf. 381. Lean turkey gets tons of flavor, plus a tasty ketchup–brown sugar glaze. Simple Turkey Chili. 2314. Oven-Roasted Turkey Breast. 286.
From allrecipes.com


OUR BEST ROAST TURKEY RECIPES | MYRECIPES
2007-10-18 Roast Turkey with Truffle Gravy Recipe. The turkey is simple, but truffle oil in the gravy makes the dish holiday-special. Start making the stock for the gravy while the turkey cooks. Garnish the platter with kumquats, roasted garlic, and fresh thyme, sage, and parsley. 15 of 18.
From myrecipes.com


ROASTED TURKEY | PAULA DEEN
Place turkey breast-side up on rack in large roasting pan. Brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired. Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 °F. Roast turkey until meat thermometer inserted into ...
From pauladeen.com


ROASTED TURKEY RECIPE + HOLIDAY COOKING TIPS - THE BUSY BAKER
2019-09-24 Roughly chop the onions, lemon, garlic and parsley and stuff them into the empty inside of the turkey. In a small bowl, stir together the butter, garlic, rosemary, thyme, parsley, pepper and salt. Very carefully, pull the skin of the turkey breasts away from the breast meat, sliding your hand under the skin.
From thebusybaker.ca


ROASTED TURKEY BURRITO | AMERICAN HEART ASSOCIATION
In a bowl, whisk together cranberry sauce, vinegar, olive oil, mustard, garlic, salt and pepper; set vinaigrette aside. Warm tortillas according to package directions. Arrange 1 tomato basil wrap and 1 spinach tortilla layered on top of each other on work surface. Spoon rice evenly down the center the tortilla, leaving a 1-inch border.
From heart.org


HOW TO ROAST A TURKEY - THE PERFECT ROAST TURKEY RECIPE
2021-08-09 First, preheat the oven to 350 degrees F. You will need to move the oven rack 1 level lower than the center of the oven. Second, get out a small mixing bowl. Combine the butter, garlic, salt and pepper together. Next, remove the neck and giblets from the turkey. Also, tuck the wings under the turkey.
From eatingonadime.com


ROAST TURKEY MAC ’N CHEESE | WOOLWORTHS TASTE
2 days ago 1. Preheat the oven to 200°C. Heat the olive oil in a pan. Season the turkey well and fry until golden brown on both sides. Add the garlic and thyme and pour in the stock to deglaze the pan. 2. Pour the pan contents into a casserole dish and cover with tin foil. Bake for 2 hours, or until the meat is soft and succulent.
From taste.co.za


ROAST TURKEY RECIPES | ALLRECIPES
Maple Roast Turkey and Gravy. 198. A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.
From allrecipes.com


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