The Most Tender Turkey Recipes

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HOW TO COOK THE JUICIEST, MOST TENDER OVEN ROAST TURKEY



How to Cook the Juiciest, Most Tender Oven Roast Turkey image

I recently learned How to Cook the Juiciest, Most Tender Oven Roast Turkey EVER - and it has changed the way I am going to cook my turkeys from now on.

Provided by Karlynn Johnston

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

one 15-25 pounds turkey
1 tablespoon sea salt flakes or coarse salt
1 tablespoon parsley
2-3 tablespoons olive oil
1 litre carton turkey broth
1 turkey sized oven safe roasting bag
1 small white onion, peeled and quartered
1-2 stalks celery ,washed and cut into sticks
1 apple, de-seeded and quartered

Steps:

  • NOTE : This method cooks your turkey a LOT FASTER than usual! The USDA doesn't recommend cooking under 325 ° F However, this method steams the turkey and it will get crazy hot inside the bag. If you want an all day turkey, turn the heat down. IF it's cooking too fast, turn the heat down, the residual steam will keep it cooking. The choice is up to you!
  • Pre-heat your oven to 300 °F.
  • Pat the tops and sides of the turkey dry with paper towels and throw them out.
  • Place your turkey so that it's completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across . Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity.
  • Take one tablespoon of sea salt flakes or coarse salt and a tablespoon of parsley and mix them in a bowl. IF you have a larger turkey you can double this. Set aside for now, you just had to get this ready because now your hands are getting dirty again!
  • Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. Gauge how much you need to cover the surface area in a nice coating. Put the bottle away and roll up your sleeves.
  • Rub the olive oil all over the turkey skin, getting it covered well. You don't have to do the bottom.
  • Take the salt/parsley mixture and rub it all over the turkey in an even layer. The olive oil will help it stick. It should look like the photo above. Then of course, wash your hands and move on to the next step.
  • Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices.
  • Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out.
  • Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. you can cover the top with tinfoil.
  • When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. Let it rest for 10 minutes, then remove the bag.
  • You can either move it to a platter (it can be done, with two people and a few forks holding it together in key places) or simply carve it in the pan.
  • Use the drippings to make what is the BEST turkey gravy you will ever eat.

Nutrition Facts : Calories 31 kcal, Fat 3 g, Sodium 872 mg, ServingSize 1 serving

VERY MOIST AND FLAVORFUL ROAST TURKEY



Very Moist and Flavorful Roast Turkey image

Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.

Provided by Andie

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 12

Number Of Ingredients 8

½ cup cold butter
1 (12 pound) whole turkey, neck and giblets removed
1 tablespoon vegetable oil
2 Granny Smith apples - cored, peeled, and cut into 8 wedges each
1 large onion, cut into 8 wedges
½ whole head garlic, separated into cloves and peeled
1 pound celery, cut into 2-inch lengths
1 tablespoon poultry seasoning

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
  • Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
  • Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
  • Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
  • Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
  • Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g

MOIST AND TENDER TURKEY (OR TURKEY BREAST)



Moist and Tender Turkey (Or Turkey Breast) image

PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.

Provided by Marg CaymanDesigns

Categories     Poultry

Time 2h10m

Yield 1 turkey, 12 serving(s)

Number Of Ingredients 4

1 (5 -20 lb) fresh or frozen turkey (thawed) or 1 (5 -20 lb) turkey breast (thawed)
1/4 cup butter, melted
12 ounces chicken broth (can use part beer or white wine)
1 -2 tablespoon mayonnaise

Steps:

  • Place turkey or turkey breast in a roasting pan.
  • (I use a disposable roasting pan) Combine melted butter and chicken broth.
  • Pour over turkey.
  • Rub mayonnaise all over turkey's exterior.
  • Salt and pepper lightly if desired.
  • Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
  • (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
  • Remove from oven and let sit for about 30 minutes before slicing.
  • Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
  • To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.

PERFECTLY MOIST AND TENDER TURKEY



Perfectly Moist and Tender Turkey image

You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes one 18-pound turkey

Number Of Ingredients 4

1 18-pound fresh turkey, giblets and neck removed, rinsed and patted dry
1 loaf ciabatta bread or rustic Italian loaf, halved and cut open
1/2 cup (1 stick) unsalted butter, room temperature
Coarse salt and freshly ground pepper

Steps:

  • Allow turkey to stand at room temperature for about an hour.
  • Preheat oven to 425 degrees with rack in lower third of oven.
  • Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.
  • Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
  • Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.

MOIST & TENDER TURKEY BREAST



Moist & Tender Turkey Breast image

This easy turkey recipe is sure to be popular in your home. Everyone will love the taste, and you'll love how quickly it comes together. -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 12 servings.

Number Of Ingredients 7

1 bone-in turkey breast (6 to 7 pounds)
4 fresh rosemary sprigs
4 garlic cloves, peeled
1/2 cup water
1 tablespoon brown sugar
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steps:

  • Place turkey breast, rosemary, garlic and water in a 6-qt. slow cooker. Mix brown sugar, pepper and salt; sprinkle over turkey. Cook, covered, on low 4-6 hours or until turkey is tender and a thermometer inserted in turkey reads at least 170°.

Nutrition Facts : Calories 318 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 154mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.

JUICY THANKSGIVING TURKEY



Juicy Thanksgiving Turkey image

My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!

Provided by Kirsten

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h20m

Yield 20

Number Of Ingredients 13

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne

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.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g

THE WORLD'S BEST TURKEY



The World's Best Turkey image

This recipe makes a deliciously moist turkey.

Provided by Sarah

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h10m

Yield 16

Number Of Ingredients 6

1 (12 pound) whole turkey, neck and giblets removed
½ cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
⅔ (750 milliliter) bottle Champagne

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
  • Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g

PERFECT TURKEY



Perfect Turkey image

A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!

Provided by Shelly White

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 17h

Yield 24

Number Of Ingredients 9

1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
½ cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Steps:

  • Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  • Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
  • Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g

THE MOST TENDER TURKEY



The Most Tender Turkey image

This is THE favourite holiday turkey, tender as butter. Another classic Bon Appetit recipe from Nov 1994, one of the first Bon Appetit magazines I ever bought !!

Provided by Luvfood

Categories     Whole Turkey

Time 5h15m

Yield 15 serving(s)

Number Of Ingredients 13

20 lbs fresh whole turkey
1 cup finely chopped celery
1 cup finely chopped carrot
1 cup finely chopped onion
2 cups Chardonnay wine or 2 cups apple juice
2 cups reduced-sodium chicken broth
6 tablespoons butter, if you make gravy
6 tablespoons flour, if you make gravy
1/2 cup olive oil
fresh thyme, finely chopped (1 pkg)
fresh sage, finely chopped (1 pkg)
fresh rosemary, finely chopped (1 pkg)
2 tablespoons minced garlic

Steps:

  • Note: If your turkey is 15 lbs or less reduce the ingredients by half EXCEPT the wine/apple juice and chicken broth - make it 1.5 cups. Cooking time and oven temperature can vary. In my oven it is approximately 4 hours at a slightly higher heat. If turkey is cooked early carve and then use broth to keep it moist if keeping warm while rest of dinner is prepared.
  • Combine the oil, 2 Tablespoons herbs, 2 Tablespoons garlic in a bowl, let stand for one hour or make one day ahead and refrigerate. The remainder of herbs go well in the stuffing.
  • Preheat oven to 325 degrees. (In my oven it is 350 degrees).
  • In a large roasting pan add carrots, celery and onions.
  • Rub herb/oil mixture over turkey pieces, season with salt and pepper, add to roasting pan on top of vegetables.
  • Pour wine and chicken broth around turkey in pan.
  • The liquid will expand with cooking so when you remove from oven the pan will be quite full and needs to be removed carefully. A large roasting pan is optimal (I have a Kitchen Aid).
  • Add less liquid if you do not want as much turkey broth or easier removal from oven once cooked. I use it for the stuffing and always use this amount.
  • Bake uncovered until turkey is a nice golden brown. Baste every 30 minutes, turn the pan after each basting for even cooking. Cover with foil for the remainder of cooking time once turkey is browned. (Cooking time is dependent on the size of your turkey).
  • Once done remove turkey onto cutting board and cover with foil for 30 minutes. Then carve and and add to turkey platter.
  • Strain pan juices. Spoon the fat off. I use the turkey broth to add to the stuffing which I bake on the side.
  • To make gravy measure 6 cups of broth in total. Adding chicken broth if required.
  • Melt 6 tbsp butter & mix in 6 tbsp flour until blended, gradually whisk in pan juices, boil and then simmer gravy until thickened.

Nutrition Facts : Calories 865.2, Fat 47.6, SaturatedFat 14, Cholesterol 313.2, Sodium 342.8, Carbohydrate 5.9, Fiber 0.6, Sugar 1.3, Protein 91.7

ALWAYS-TENDER ROASTED TURKEY



Always-Tender Roasted Turkey image

For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.-Shirley Bedzis, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 24 servings.

Number Of Ingredients 9

1/4 cup butter, softened
6 garlic cloves, minced
1 turkey (22 to 24 pounds)
2 teaspoons salt
2 teaspoons pepper
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag
4 celery ribs, coarsely chopped
2 medium onions, sliced

Steps:

  • In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.

Nutrition Facts : Calories 512 calories, Fat 24g fat (8g saturated fat), Cholesterol 230mg cholesterol, Sodium 375mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 67g protein.

THE BEST THANKSGIVING TURKEY RECIPE (HOW TO COOK A TURKEY)



The BEST Thanksgiving Turkey Recipe (How to cook a turkey) image

We've got the Best Thanksgiving Turkey Recipe for you. You'll be surprised how easy it is to cook a moist and tender turkey.

Provided by Momma Cyd

Categories     Main Course

Time 3h40m

Number Of Ingredients 4

12 pound turkey
salt and pepper (to taste)
14.5 ounces chicken broth (can also use water or turkey broth)
4 tablespoons butter

Steps:

  • Heat oven to 325 degrees F.
  • Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
  • Place turkey into roasting pan breast side up.
  • Tuck turkey wings under and tie or clamp legs together.
  • Salt and pepper the inside cavity of the turkey.
  • Dry outside of turkey with a paper towel (don't wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
  • Baste turkey with melted butter. Salt and pepper all over.
  • Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165 and 180 degrees and the juices should run clear.
  • Add broth into the bottom of the pan. (Water will also work.)
  • Tent foil over the turkey as it cooks. Cook in preheated oven for 3 1/2 - 4 hours (depending on the size of your turkey - see notes below to know how long to cook your turkey for).
  • After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
  • Keep turkey covered with foil to keep warm while it rests.

Nutrition Facts : ServingSize 12 g, Calories 456 kcal, Carbohydrate 1 g, Protein 70 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 232 mg, Sodium 486 mg, Sugar 1 g

OVERNIGHT TURKEY



Overnight Turkey image

The most moist, tender turkey I've ever cooked, and it's SO easy. This recipe, which I've been using for many years, was given to me by a friend.

Provided by BeachGirl

Categories     Whole Turkey

Time 8h20m

Yield 1 turkey, 6-8 serving(s)

Number Of Ingredients 7

13 lbs turkey, any size will work
seasoning, such as sage,poultry seasoning,thyme,italian
2 onions
1 stalk celery
2 cloves garlic
2 bay leaves
other seasoning

Steps:

  • SAFETY NOTE: This method is designed for turkeys cooked ONLY in heavy-duty roasters with roaster lids, such as the old blue enameled ones. This method is NOT designed for use with semi-translucent oven roasting bags, uncovered roasters, or turkeys covered with aluminum foil, as they may not retain a high enough heat for long enough to complete the cooking process.
  • Remove all internal organs from both ends of the turkey.
  • I usually cook these in a pot to make broth (strained, of course) for my dressing, discarding the organs after cooking. If you make giblet gravy, chop and include these cooked organs in your gravy.
  • Rinse and drain turkey. Spread seasonings of your choice all over the turkey, inside and out.
  • Put the onion, celery and garlic cloves inside the turkey, along with several bay leaves.
  • Place turkey, breast side up, in a HEAVY-DUTY roaster and cover with roaster lid.
  • Look on the outside of the bag in which you bought the turkey.
  • Find the baking chart and the size of your turkey.
  • Here is how to calculate the length of time to cook your turkey: Use the chart on the turkey bag, (using 13 lb. turkey as example).
  • If it says cook 4 hours at 325 degrees, DIVIDE THE RECOMMENDED COOKING TIME IN HALF (4/2=2 hours) and ADD 30 MINUTES.
  • Thus, the cooking time for this example would be 2-1/2 hours at THEIR recommended temperature of 325 degrees.
  • Cooking time for a larger turkey would be calculated in the same manner.
  • When cooking time is up, DO NOT open oven door.
  • No Peeking! This will lower the oven temperature.
  • Turn oven OFF and leave covered roaster in the oven until morning OR 6+ hours, removing roaster while it is still nice and warm.
  • When you open the roaster, the turkey will be falling off the bones, and ever sooo moist.
  • NOTE:If you have any question about the turkey reaching the safe internal temperature of 170 degrees, insert one of those new thermometers that let you put a temperature probe through the side of the oven door and into the turkey.
  • Set timer to alert you when it reaches 170 degrees.
  • My alert goes off every time, so I know this method is cooking the turkey safely.
  • NOTE: If you like an even moister turkey, soak it in a brine/buttermilk solution for several hours before roasting.
  • Or you can use an injector to inject liquid seasoned marinade into the turkey meat before cooking.
  • SAFETY NOTE: Once the turkey reaches room temperature, it should be served or refrigerated.

Nutrition Facts : Calories 1591.8, Fat 78.9, SaturatedFat 22.2, Cholesterol 668.9, Sodium 646, Carbohydrate 4.2, Fiber 0.7, Sugar 1.7, Protein 201.3

ITALIAN TURKEY TENDERS



Italian Turkey Tenders image

Flavorful and crispy, this healthier version of a kids' favorite should delight the whole family. Seasoned bread crumbs or ranch dressing would make tasty variations. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1 large egg, beaten
1/2 cup fat-free Italian salad dressing
1/2 cup all-purpose flour
1-1/4 cups dry bread crumbs
1 teaspoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 pounds boneless skinless turkey breast half, cut into 1-inch strips
Cooking spray

Steps:

  • In a shallow bowl, whisk egg and salad dressing. Place flour in another shallow bowl. In a third shallow bowl, combine bread crumbs and seasonings. Coat turkey with flour, then dip in egg mixture and coat with bread crumb mixture., Place on baking sheets coated with cooking spray. Spritz turkey with cooking spray. Bake at 375° until no longer pink, 20-25 minutes, turning once.

Nutrition Facts : Calories 309 calories, Fat 5g fat (1g saturated fat), Cholesterol 117mg cholesterol, Sodium 674mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.

MOST PERFECT MOIST-EST TENDER-EST JUICI-EST ROAST TURKEY-EVER!



Most Perfect Moist-Est Tender-Est Juici-Est Roast Turkey-Ever! image

Thanks to William (Uncle Bill) Anatooskin (recipe #46262) for inspiring me with LOTS of great ideas on my Turkey. I also combined a variety of other tips found online to make this the best, moist-est (!) turkey I've ever made. Next year I think we're going to raise our own birds, and I've heard lots of folks talk about how the Butterball-variety turkeys really aren't so great, but a Butterball is exactly what I used when I did this. It was unbelievable! For marinating, it helps to have a big food-grade bag (I used a Reynolds Oven Bag Turkey Size -but for marinating, not for the cooking.) Non-stick foil is also handy as are some gallon-size Ziploc bags.

Provided by KT Scarlet

Categories     Whole Turkey

Time 5h

Yield 20 serving(s)

Number Of Ingredients 7

1 (22 lb) whole turkey
1 tablespoon salt
1 teaspoon pepper
2 tablespoons granulated garlic powder
2 tablespoons onion powder
1/2 cup extra virgin olive oil
3 cups chicken broth

Steps:

  • Prep: Two days before cooking:.
  • Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
  • I finished thawing mine using the cold water method two days before cooking.
  • Remove turkey parts from cavities and use as you desire.
  • Wash cavities well with cold water and drain as well as you can.
  • Snake your hand carefully between the skin and meat to create a pocket in which to put the spices. I got up to the neck, although didn't break through, and down the sides to the hip joint. I also made a pocket in the inner thigh of each leg. I really took my time with this so I wouldn't break through the skin. I didn't do the back, but I suppose you could?.
  • Mix Salt, Pepper, Garlic powder and Onion powder in a bowl.
  • Using a spoonful of this mixture at a time in your hand, reach in to the pockets you have created and rub into the bird, and some in the cavity as well. When all the mixture has been used, move your hands around on the outside of the skin, and massage the bird to break up the tissues to allow the meat to absorb the rub.
  • Place the whole bird in a large SEALED food safe bag. I used a Reynolds Oven Bag-Turkey Size. Refrigerate turkey for 1-2 days (I refrigerated mine for about 36 hours). (Note: I don't use the oven bag to cook the bird!).
  • On the day you will serve the bird, preheat oven to 400°F I know this sounds nuts, just go with it!
  • Prepare a roasting pan with a rack. I greased my rack with bacon grease. Mmmmm -- bacon -- !
  • Pour 3 cups of chicken broth in the pan.
  • On the stovetop, boil about 2-3 quarts water (must be scalding hot.).
  • Remove the turkey from the oven bag (which you can now throw away) and place the bird in a clean sink.
  • Pour hot water over the entire turkey including in the cavities. The skin will shrink tightly to the turkey, squishing in that yummy rub you put in 2 days ago! It will also help hold the natural juices in the turkey while it is cooking. I poured half of the water on the bird's back, then turned it over to pour on the breast.
  • I did not stuff my bird, and since I've never stuffed a turkey, I'll defer to Uncle Bill here, and he states in his recipe to stuff the bird, line the inside of the cavity with cheesecloth, then stuff LOOSELY with your favorite dressing.
  • Tie legs with a good meat wrapping twine. Alternately, some birds have a spot pre-cut at the base of their spine to push their legs through.
  • Lightly salt and pepper the outside of the bird, front and back.
  • Drizzle 1/4 cup olive oil across the front of the bird. Using a basting brush, your hand or a paper towel, lightly coat the bird, careful not to remove the salt and pepper (I suppose you could do these steps the other way, this is just how I did it.).
  • Place the bird BACK SIDE UP (really, trust me!) on the rack. I'll warn you, this will leave lines in the breast of your bird, but a beautiful bird that's dry and tasteless is NOT going to make you the holiday hero!
  • Pour the other 1/4 c of olive oil on the back of the bird, and using a basting brush, your hand or a paper towel, lightly coat the bird.
  • Cover the turkey completely with aluminum foil, pinching the foil tightly to the roasting pan which will create a wonderful moist, hot, convection within the pan. Be careful to tent the foil enough so it doesn't touch the bird (it will stick) or use a layer of the non-stick foil to avoid this problem.
  • Place turkey on lower rack in oven and cook for 1 hour.
  • Reduce heat to 325 F and continue to cook for 45 minutes.
  • Now, flip the bird over! This might take two people. My hubby used heavy work gloves covered with Ziploc bags. It was a sight! Make sure you have the roasting pan on a steady level surface where it won't slip around. Some folks talk about doing this with the pan placed on the floor.
  • Re-cover and pinch the foil back down (as best you can since your pan will be hot!) Be sure to keep it from touching the bird, or use the layer of non-stick foil if you have it.
  • Continue cooking the bird covered for another 90 minutes.
  • Remove the foil and baste the bird. Leave a triangle-shaped piece of the non-stick foil over the breast, but leave the legs exposed. The dark meat takes longer to cook through, and covering the breast (supposedly) helps keep the leaner white meat protected from drying out.
  • Baste every 15-20 minutes for the next 45 minutes.
  • Take a temp reading using a meat thermometer in the thickest part of the breast, and another spot in the thickest part of the thigh, without touching bone. You want a reading of 155°F If you aren't there, continue to cook the bird until you reach 155°F
  • When you reach a reading of 155°F, remove the bird, baste once more, and cover it again with foil. WAIT 30 MINUTES BEFORE CARVING. During this 30 minutes, "carryover" cooking will continue and the temperature of the bird will continue to rise. Safe cooked temperature for a turkey is 165°F as of this writing. If you make the mistake of cooking to 165° or heaven forbid 175°, you risk turning your beautiful turkey into something that's tragically desiccated.
  • There is no need to baste the turkey until the last part of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first few hours, and you will keep your oven at a more consistent cooking temperature allowing your bird to cook faster.
  • These are Uncle Bill's COOKING TIMES (my 21.5 pound bird was in the oven 4 1/2 hours so I think these might be a bit long, but it may depend on your oven. I would err on checking the bird sooner rather than later - you can't uncook something!).
  • Left Side -Stuffed---- Right Side - Unstuffed.
  • *12-14lbs.: 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
  • *14-16lbs.: 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
  • *16-18lbs.: 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
  • *18-20lbs.: 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
  • *20-22lbs.: 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
  • *22-24lbs.: 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.

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