SPICED AND SUPER-JUICY ROAST TURKEY
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 4h50m
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the turkey:
- Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
- For the basting glaze:
- Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.
SPICED ROASTED TURKEY
Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat-and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.
Provided by Lillian Chou
Categories Poultry turkey Roast Thanksgiving Fall Winter Gourmet
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make turkey:
- Preheat oven to 450°F with rack in lowest position.
- Toast spices with sea salt in a dry small heavy skillet over medium-low heat, stirring occasionally, until fragrant and coriander is a shade darker, 8 to 10 minutes. Transfer to grinder and pulse until finely ground. Reserve 1 teaspoon spice mixture, then stir together remaining spice mixture with grated ginger, garlic, and butter to form a paste.
- Rinse turkey inside and out, then pat dry. Fold neck skin under body. Starting at large cavity end of turkey, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a spoon, slide spice paste under skin of turkey breast and legs, pushing butter out of spoon with a finger on outside of skin (do not put spice paste under turkey skin in advance). Tie drumsticks together with kitchen string and tuck wings under body.
- Pat giblets and neck pieces dry and cut into 1-inch pieces. Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté giblets and neck pieces, stirring occasionally, until golden, about 5 minutes. Add scallions, carrots, celery, and sliced ginger and sauté, stirring, until lightly browned, about 8 minutes.
- Add rice wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in 4 cups broth, soy sauce, and reserved teaspoon spice mixture and bring to a boil. Pour mixture into roasting pan, then set rack in roasting pan, arranging neck pieces and vegetables around rack as necessary (liquid should be just below bottom of rack).
- Roast turkey on rack, rotating pan 180 degrees halfway through roasting, until an instant-read thermometer inserted into fleshy part of thighs (test both, close to but not touching bone) registers 170°F, 1 1/2 to 2 hours.
- Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
- Make gravy while turkey stands:
- Strain pan juices through a large fine-mesh sieve into 1-quart measure, pressing hard on and then discarding solids, and let stand until fat rises to top. Skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, discarding fat.) You should have 4 cups stock. If there is less, add more broth. If there's more, boil to reduce. Transfer all but 1/2 cup stock to a heavy medium saucepan and bring to a boil.
- Whisk together cornstarch and 1/2 cup reserved stock in a small bowl until smooth, then whisk into boiling stock and boil, whisking occasionally, 2 minutes. Serve turkey with gravy.
SPICY ROAST TURKEY
This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!
Provided by Mercy
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the spices into the mayonnaise until thoroughly blended.
- Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
- (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
- Roast on lowest rack of the oven at 500°F for 30 minutes.
- Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
- Reduce the oven temperature to 350°F.
- Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
- Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.
EVIL TURKEY
This recipe makes the best turkey ever. It's great for Thanksgiving, potlucks, or dinner parties. Its can be made a day in advance to save time. It's a wonderful dish with just the right amount of spice that will fill your whole neighborhood with an enchanting aroma.
Provided by Dreamthief
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 30
Number Of Ingredients 7
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Stir together the onion, roasted red peppers, whiskey, and garlic and place this mixture inside the cavity of the bird. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub half of the chipotles on the outside of the turkey, and place the rest inside the bird cavity. Place turkey in a roasting bag; close the bag according to the bag directions, and place onto a roasting pan.
- Bake 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 180 degrees F (82 degrees C). Remove the turkey from the oven, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 528.7 calories, Carbohydrate 2.1 g, Cholesterol 196.4 mg, Fat 23.5 g, Fiber 0.4 g, Protein 67.6 g, SaturatedFat 6.8 g, Sodium 233.7 mg, Sugar 0.5 g
SPICY TURKEY TENDERLOIN
Here's a full-flavored dish that will really wake up your taste buds.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the chili powder, cumin, salt and cayenne. Sprinkle half the spice mixture over turkey. In a skillet, brown turkey in 2 teaspoons oil for 3-4 minutes on each side. Add broth and lime juice to skillet. Reduce heat; cover and simmer until turkey juices run clear and thermometer reads 170°, turning once, 15-18 minutes., In a small skillet, saute the onion and jalapeno in remaining oil until crisp-tender. Transfer to a bowl. Add the beans, corn, tomato, picante sauce, cilantro and remaining spice mixture. Serve turkey with salsa and lime wedges.
Nutrition Facts : Calories 342 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 767mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 7g fiber), Protein 35g protein. Diabetic Exchanges
SPICE-RUBBED TURKEY
A neighbor served us this turkey several years ago. My family has requested the "lemon filled one" ever since! -Susan Greishaw, Archer, Florida
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 28 servings.
Number Of Ingredients 9
Steps:
- In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 586mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
HOT AND SPICY ROASTED TURKEY
I had this at a friend's house, for Thanksgiving a few years ago and I've been hooked ever since. This is the only way to roast your whole turkey, especially if you love spicy foods. Can also be made using two whole chickens.
Provided by mranaz
Categories Whole Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Minus the turkey, put all of the above ingredients in a pot.
- Bring to a boil.
- Cover & simmer for 15 minutes.
- Using a deep pan, pour mixture over top of turkey - cook with breast down/upside down.
- Cook at 500°F first 15 minutes.
- Lower to 350°F & cook 20 minutes per pound.
- Use leftover drippings as sauce for turkey, potatoes or stuffing.
SPICE-RUBBED ROAST TURKEY
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
- Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
- Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and sage if desired.
SPICY BRINED TURKEY
If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.
Provided by Andrea Parker
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h10m
Yield 14
Number Of Ingredients 13
Steps:
- Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
- Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
- Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
- Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
- Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
- Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.
Nutrition Facts : Calories 789 calories, Carbohydrate 11.2 g, Cholesterol 286.1 mg, Fat 39.3 g, Fiber 1 g, Protein 92.8 g, SaturatedFat 13.7 g, Sodium 7565.2 mg, Sugar 8.6 g
SPICY TURKEY MEDIANOCHES
This Cuban sandwich with roasted turkey, Swiss cheese, and prosciutto packs some heat with sliced jalapeno and yellow mustard. Between buttered, crispy brioche and crunchy dill-pickles, there are layers of flavor in every bite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Stir together mayonnaise and mustard; spread mixture evenly over split sides of rolls. Divide turkey, pickles, jalapeno, prosciutto, and cheese evenly among rolls. Close sandwiches and brush tops with butter.
- Working in two batches, if necessary, place sandwiches in a nonstick skillet, buttered-sides down. Brush other sides with butter. Top with parchment-lined foil; weigh down with a heavy skillet and cook over medium-low heat until bottoms are crisp and browned, 2 to 3 minutes. Flip and continue cooking, weighted, until cheese melts and bread is crisp, 2 to 3 minutes. Serve immediately with plantain chips.
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