THE BEST ROASTED TURKEY
We wanted a moist and flavorful bird with plenty of well-seasoned drippings. (That way we could use them to make the best gravy!) The key is to use traditional Thanksgiving herbs (think parsley, sage, rosemary, bay and thyme) and classic aromatics like onion and garlic. For richness, we basted with butter which also makes the most golden-brown and crispy skin. Leaving the bird untrussed allows the air to circulate for more even cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Adjust a rack in the lowest position and preheat oven to 325 degrees F.
- Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil.
- Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
- Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.
PERFECT ROAST TURKEY
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
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.
THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY
Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.
Provided by Bobby Flay
Categories main-dish
Time 5h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
- Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
- Preheat the oven to 450 degrees F.
- Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
- Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
- Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
- For the sage gravy:
- Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.
ROASTED TURKEY, NAVY STYLE
I was stationed overseas in Japan for Thanksgiving one year with no way to come home for the holidays. So I got 10 friends together and we had Thanksgiving at my place. I had never done turkey before. My first time ended up being the best I've ever had. Hope you think so too.
Provided by JJChefMEM
Categories Whole Turkey
Time 8h10m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.
- Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks.
- In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil.
- Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.
Nutrition Facts : Calories 1019.5 calories, Carbohydrate 7.3 g, Cholesterol 362.6 mg, Fat 53.7 g, Fiber 1.5 g, Protein 111.3 g, SaturatedFat 20.9 g, Sodium 409.6 mg, Sugar 2.9 g
ROASTED TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Adjust a rack to lowest position and remove other racks.
- Preheat oven to 325 degrees F.
- Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs and bay leaves inside. Set bird on a roasting rack set in a roasting pan; breast side up, and brush generously with half of butter and season with salt and pepper. Tent the bird with foil.
- Roast turkey for 2 hours. Remove foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
- Remove turkey from the oven and set aside to rest for 15 minute before carving. Carve and serve with dressing.
- Preheat oven to 325 degrees F.
- Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
ROASTED TURKEY, NAVY STYLE
I was stationed overseas in Japan for Thanksgiving one year with no way to come home for the holidays. So I got 10 friends together and we had Thanksgiving at my place. I had never done turkey before. My first time ended up being the best I've ever had. Hope you think so too.
Provided by JJChefMEM
Categories Roast Turkey
Time 8h10m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.
- Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks.
- In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil.
- Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.
Nutrition Facts : Calories 1019.5 calories, Carbohydrate 7.3 g, Cholesterol 362.6 mg, Fat 53.7 g, Fiber 1.5 g, Protein 111.3 g, SaturatedFat 20.9 g, Sodium 409.6 mg, Sugar 2.9 g
ROASTED TURKEY, NAVY STYLE
I was stationed overseas in Japan for Thanksgiving one year with no way to come home for the holidays. So I got 10 friends together and we had Thanksgiving at my place. I had never done turkey before. My first time ended up being the best I've ever had. Hope you think so too.
Provided by JJChefMEM
Categories Roast Turkey
Time 8h10m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.
- Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks.
- In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil.
- Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.
Nutrition Facts : Calories 1019.5 calories, Carbohydrate 7.3 g, Cholesterol 362.6 mg, Fat 53.7 g, Fiber 1.5 g, Protein 111.3 g, SaturatedFat 20.9 g, Sodium 409.6 mg, Sugar 2.9 g
ROASTED TURKEY, NAVY STYLE
I was stationed overseas in Japan for Thanksgiving one year with no way to come home for the holidays. So I got 10 friends together and we had Thanksgiving at my place. I had never done turkey before. My first time ended up being the best I've ever had. Hope you think so too.
Provided by JJChefMEM
Categories Roast Turkey
Time 8h10m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.
- Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks.
- In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil.
- Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.
Nutrition Facts : Calories 1019.5 calories, Carbohydrate 7.3 g, Cholesterol 362.6 mg, Fat 53.7 g, Fiber 1.5 g, Protein 111.3 g, SaturatedFat 20.9 g, Sodium 409.6 mg, Sugar 2.9 g
ROASTED TURKEY, NAVY STYLE
I was stationed overseas in Japan for Thanksgiving one year with no way to come home for the holidays. So I got 10 friends together and we had Thanksgiving at my place. I had never done turkey before. My first time ended up being the best I've ever had. Hope you think so too.
Provided by JJChefMEM
Categories Roast Turkey
Time 8h10m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.
- Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks.
- In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil.
- Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.
Nutrition Facts : Calories 1019.5 calories, Carbohydrate 7.3 g, Cholesterol 362.6 mg, Fat 53.7 g, Fiber 1.5 g, Protein 111.3 g, SaturatedFat 20.9 g, Sodium 409.6 mg, Sugar 2.9 g
THE BEST ROAST TURKEY YOU COULD EVER EAT
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
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.
More about "roasted turkey navy style recipes"
SUPER EASY ROAST TURKEY DINNER - MOM VS THE BOYS
From momvstheboys.com
SIMPLE ROASTED TURKEY | SOUTHERN LIVING
From southernliving.com
ROASTED TURKEY RECIPE + HOLIDAY COOKING TIPS - THE BUSY …
From thebusybaker.ca
JUICIEST ROAST TURKEY BREAST- EASY RECIPE & TUTORIAL
From themediterraneandish.com
ROASTED TURKEY, NAVY STYLE
From pinterest.ca
BEST COOKING BUTTER RECIPES: ROASTED TURKEY, NAVY STYLE
From worldbestbutterrecipe.blogspot.com
ROASTED TURKEY, NAVY STYLE | SAVOURY FOOD, RECIPES, ROASTED TURKEY
From pinterest.com
ROASTED TURKEY, NAVY STYLE - WHOLE TURKEY RECIPES
From worldrecipes.org
BEST ROAST TURKEY - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
EASY ROASTED THANKSGIVING TURKEY - NATIONAL TURKEY …
From eatturkey.org
OLD-FASHIONED ROASTED TURKEY WITH GRAVY RECIPE | MYRECIPES
From myrecipes.com
POPULAR RECIPES: ROASTED TURKEY, NAVY STYLE
From recipes4bestrecipes.blogspot.com
ROASTED TURKEY RECIPES - FOOD NETWORK
From foodnetwork.com
HEALTHY TURKEY RECIPES | EATINGWELL
From eatingwell.com
BEST TURKEY RECIPES 2022 - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
ROAST TURKEY - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPES/ROASTED-TURKEY-NAVY-STYLE.JSON AT MASTER · …
From github.com
ROAST TURKEY PARTS INSTEAD OF A WHOLE BIRD! - THE SPRUCE EATS
From thespruceeats.com
EASY ROAST TURKEY RECIPE - THE COUNTRY COOK
From thecountrycook.net
ROASTED TURKEY, NAVY STYLE
From pinterest.com
ALTON'S ROAST TURKEY - ALTON BROWN
From altonbrown.com
FRINKFOOD - ROASTED TURKEY, NAVY STYLE
From frinkfood.com
50 BEST LEFTOVER TURKEY RECIPES (IDEAS FOR TURKEY LEFTOVERS) I TASTE …
From tasteofhome.com
CAJUN ROAST TURKEY - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
NO-BASTE ROAST TURKEY - DINNER, THEN DESSERT
From dinnerthendessert.com
OVEN ROASTED TURKEY {SIMPLE & FLAVORFUL} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
ROASTED TURKEY - CHEF JEAN PIERRE
From chefjeanpierre.com
MEAT AND POULTRY -- ROASTED TURKEY, NAVY STYLE
From chinesemenu.com
OVEN ROASTED TURKEY RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
ROASTED TURKEY | REYNOLDS BRANDS
From reynoldsbrands.com
WORLD BEST ROASTED FOOD RECIPES: ROASTED TURKEY, NAVY STYLE
From roastedfood.blogspot.com
CLASSIC OVEN ROASTED TURKEY RECIPE | MCCORMICK
From mccormick.com
TRADITIONAL OVEN ROASTED TURKEY - HILLBILLY HOUSEWIFE
From hillbillyhousewife.com
CLASSIC WHOLE ROASTED TURKEY | BUTTERBALL®
From butterball.com
OUR BEST ROAST TURKEY RECIPES | MYRECIPES
From myrecipes.com
OLD-FASHIONED ROAST TURKEY RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love