Super Simple 5 Ingredient Turkey Recipes

SUPER SIMPLE 5 INGREDIENT TURKEY

Steps:

• Start by making sure your sink is clean, then put the biggest bowl you have in the bottom of the sink. Unwrap frozen turkey and lay in the bowl. Run hot water over the turkey for 30 minutes, flip the turkey and run water over it for another 30 minutes, then remove the giblets and the neck and throw out.
• Transfer turkey to roasting pan, preheat oven to 350.
• Cut the garlic heads in half. Put 3 of the 4 halves of garlic heads into the cavity of the turkey. Unwrap remaining garlic cloves from remaining half, then shove the garlic cloves under the skin of the turkey.
• In a bowl or in a measuring cup, pour 1 cup of extra virgin olive oil, then add half a cup of soy sauce and stir or whisk to combine. Pour over the turkey. Then liberally sprinkle the turkey with the steak seasoning sea salt. Cover with foil, and bake for an hour.
• Remove from oven, uncover, baste the turkey and then bake for another hour. Remove from oven, baste, bake for another hour, baste, and do so at hour intervals (basting at each hour) until a meat thermometer reads 170-180 degrees. Remove turkey from oven, baste one more time, let sit for 15 minutes (so that the turkey retains its juices).
• While the turkey is resting, line a serving plate with parsley (optional). Transfer turkey to serving platter, slice and serve!

CLASSIC TURKEY IN 5

Steps:

• Preheat the oven to 325 degrees F.
• Remove the turkey giblets from the cavity and rinse the turkey well. Pat dry and put it on a roasting rack in a roasting pan. Salt the turkey cavity and squeeze the juice of the lemons inside the cavity. Stuff the cavity with the lemon halves, rosemary and 2 onion quarters. Add the remaining onion, all of the giblets and turkey parts, and 4 cups water to the bottom of the roasting pan. Season the skin of the turkey with salt and pepper, to taste, and rub with butter. Put the turkey in the oven and roast until the temperature of the breast reaches 170 degrees F on an instant-read thermometer, 3 1/2 to 4 hours. Baste the turkey with pan juices every 30 minutes. Cover with foil if browning too fast.
• Remove the turkey to a cutting board when ready and allow it to rest for 20 to 30 minutes before carving. Arrange the carved turkey on a serving platter and gobble it up!

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. 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, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

SIMPLE TURKEY CHILI

Steps:

• Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
• Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.