The Simplest Roast Turkey Recipes

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SIMPLE ROAST TURKEY



Simple Roast Turkey image

Brining adds a saltiness to the turkey in this recipe, Add color to your serving tray by roasting halved lemons, oranges, and celery with the turkey.

Provided by BHG Test Kitchen

Time 3h35m

Number Of Ingredients 12

1 10-12 pound turkey, brined for 24 to 36 hours *
6 tablespoon unsalted butter, room temperature
1 teaspoon salt
0.5 teaspoon freshly ground black pepper
1.5 teaspoon dried thyme, crushed
Freshly squeezed juice of one lemon
Freshly squeezed juice of one orange
1 large yellow onion, quartered
2 stalks celery with leaves, cut in large pieces
3 bay leaves
5 cloves garlic, unpeeled
2 cup chicken broth

Steps:

  • Preheat the oven to 325 F. Rinse the brined turkey under cold water; pat it dry, inside and out, with paper towels. In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated). Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic. Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Insert a meat thermometer into center of an inside thigh muscle, taking care not to touch bone. Pour chicken broth in roasting pan.
  • Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165 F and thigh juices run clear. Remove from oven; transfer turkey to serving platter. Tent loosely with aluminum foil, shiny side down. Let rest 20 to 30 minutes. Remove vegetables from inside cavity; discard.
  • While turkey rests, pour drippings from roasting pan into heatproof glass measuring cup or fat separator; skim fat. Reserve separated fat for Thanksgiving Gravy. Return drippings to pan; heat through, scraping up browned bits. Measure for use in Thanksgiving Gravy. Makes 8 servings, (plus leftovers).

Nutrition Facts : Calories 257 kcal, Carbohydrate 13 g, Cholesterol 80 mg, Protein 25 g, SaturatedFat 5 g, Sodium 77 mg, Sugar 6 g, Fat 12 g, UnsaturatedFat 6 g

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

WORLD'S SIMPLEST THANKSGIVING TURKEY



World's Simplest Thanksgiving Turkey image

The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 1 turkey

Number Of Ingredients 0

Steps:

  • Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

THE SIMPLEST ROAST TURKEY



The Simplest Roast Turkey image

You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.

Categories     Gourmet     Thanksgiving     Christmas     Holiday 2018     turkey     Poultry     Roast     Dinner

Yield 8-10 servings

Number Of Ingredients 5

1 (14- to 16-lb) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
1 1/2 teaspoons black pepper
Special Equipment
Pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Steps:

  • Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
  • Put oven rack in lower third of oven and preheat oven to 450°F.
  • Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
  • Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
  • Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
  • For a stuffed turkey:
  • Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
  • For a roast turkey breast:
  • The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)

FASTEST ROAST TURKEY



Fastest Roast Turkey image

Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically. The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing. As with a whole bird, you should tent the meat with foil when it has finished cooking, and allow it to rest for at least 30 minutes before serving.

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 2h

Yield 12 or more servings

Number Of Ingredients 7

1 12- to 18-pound turkey, thawed, with giblets and neck removed
1 medium onion, peeled and quartered
2 stalks celery, cleaned and roughly chopped
Fresh herbs to taste - thyme, sage, and rosemary all work well (optional)
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
6 tablespoons unsalted butter, softened and cut into small pats

Steps:

  • Preheat oven to 450 degrees. Place the turkey on a cutting board with its breast side down, and using a very sharp knife or cleaver, cut out the bird's backbone.
  • Turn the turkey over and use your knife or cleaver to remove the legs and thighs. Press down on the turkey breasts to flatten the carcass.
  • Place the turkey parts in one large roasting pan. Tuck between them onion, celery pieces, and, if using, herbs, and shower with salt and pepper. Dot turkey pieces with pats of butter.
  • Place pan in a 450 degree oven for 30 minutes, then reduce heat to 325 degrees and baste with accumulated juices.
  • Start to check the temperature of the breast and the thigh meat roughly 15 minutes later, and remove them from the oven when they have reached 165 degrees. As with a whole bird, you should tent the meat with foil and allow it to rest for at least 30 minutes.

Nutrition Facts : @context http, Calories 633, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 87 grams, SaturatedFat 10 grams, Sodium 1374 milligrams, Sugar 1 gram, TransFat 0 grams

JUICY ROAST TURKEY



Juicy Roast Turkey image

I can't wait to serve this juicy turkey at Thanksgiving-so I make it several times throughout the year. The aroma that wafts through the house as it bakes is almost as mouthwatering as the bird itself. -Terrie Herman, North Myrtle Beach, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup ground mustard
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1/2 teaspoon white vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 turkey (10 to 12 pounds)
1 medium onion, quartered
2 celery ribs, quartered lengthwise
Fresh parsley sprigs
2 bacon strips
1/4 cup butter, softened
2 cups chicken broth
1 cup water

Steps:

  • In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

Nutrition Facts : Calories 535 calories, Fat 29g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 594mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.

SIMPLE ROAST TURKEY



Simple Roast Turkey image

For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.

Provided by Melissa Clark

Categories     dinner, main course

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed

Steps:

  • Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
  • Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
  • When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
  • Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
  • Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY



Simple Roast Turkey with Rich Turkey Gravy image

This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines or glazes and no stuffing the cavity. Plus, it's done in under 4 hours.

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Dinner     Meat     Fall     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 12 servings (with leftovers)

Number Of Ingredients 10

1 (16-lb) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
1 tablespoon salt
1 3/4 teaspoons black pepper
2 cups water
7 to 8 cups turkey stock
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 to 2 tablespoons cider vinegar
Special Equipment
2 small metal skewers; kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; an instant-read thermometer; a 2-qt glass measuring cup

Steps:

  • Make turkey:
  • Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
  • Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
  • Carefully tilt turkey so any 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 180°F).
  • Make gravy while turkey stands:
  • Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then 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 measure, discarding fat.)
  • Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
  • Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

SIMPLE ROAST TURKEY



Simple Roast Turkey image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h15m

Yield 16 servings

Number Of Ingredients 8

One 18- to 20-pound whole turkey
Kosher salt and freshly ground black pepper
2 sticks (1 cup) salted butter, softened
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 lemons, zested
1 orange, zested

Steps:

  • Preheat the oven to 275 degrees F.
  • Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
  • Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
  • After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
  • Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.

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.

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From eatingonadime.com


SIMPLE ROAST TURKEY RECIPE (THE BEST) - MOMSDISH
2021-11-15 Place the turkey on the wire roasting rack. Using your fingers, loosen the turkey skin from the flesh. Season the Turkey: Slice the herb butter into coins and evenly distribute them underneath the skin. Season the turkey liberally with kosher salt and black …
From momsdish.com


BASIC ROAST TURKEY RECIPE | REAL SIMPLE
Season with the salt and pepper. Advertisement. Step 2. Roast the turkey, uncovered, until browned, 30 to 45 minutes. Step 3. Add 1 cup cold water to pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 180° F, about 2 hours total.
From realsimple.com


SIMPLE ROAST TURKEY RECIPE - MIDWEST MODERN MOMMA
2021-11-20 Place a roasting rack into a large roasting pan. Stuff the turkey cavity with your favorite stuffing mixture. Rub the turkey skin with the soft butter making sure to cover the whole outside of the turkey. Sprinkle on the salt and pepper to taste. Pour 2 C …
From midwestmodernmomma.com


THE SIMPLEST WAY TO ROAST A TURKEY - INQUIRING CHEF
2020-11-02 Instructions. 1 hour before roasting: Place turkey breast-side up on a raised rack inside a roasting pan (see note). Pat dry with paper towels. Combine salt and black pepper. Gently loosen the skin from the breast and legs of the turkey to create some space for the seasoning and butter.
From inquiringchef.com


EASY ROAST TURKEY RECIPE - LITTLE SUNNY KITCHEN
2020-11-10 Ingredients Needed for an Oven-Baked Turkey. To make a roast turkey, here’s what you’ll need: Turkey – fresh, or frozen, and completely thawed turkey.; Butter – use unsalted butter to give the turkey great flavour, keep the meat moist, and help the skin brown and crisp up.; Aromatics – onion, garlic, and mixed fresh herbs like thyme, rosemary, sage, and parsley.
From littlesunnykitchen.com


THE BEST SIMPLE ROAST TURKEY WITH GRAVY RECIPE - SERIOUS EATS
2018-08-29 Heat oil in a medium saucepan over medium-high heat until shimmering. Add turkey neck, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer.
From seriouseats.com


ROAST TURKEY WITH ROSAMAE SEASONINGS | I HEART RECIPES
2021-10-22 Next in a medium sized bowl combine the butter, Rosamae Seasonings Poultry Seasoning, and oil. Stir until nice and creamy. Use the butter mixture to season under the skin of the turkey, inside the turkey, and all surfaces of the turkey. Place the turkey in a roaster, and cover with a lid or aluminum foil. Roast for 2 hours ( unless your turkey ...
From iheartrecipes.com


OVEN ROASTED TURKEY BREAST RECIPE | FEASTING AT HOME
2021-11-22 Instructions. Preheat oven to 375F. Cut veggies into bite-size pieces, toss with olive oil, salt and pepper and place in a large roasting pan. Prep the turkey breast, patting it dry. Feel free to cut out the backbone ( if it is still intact) and flatten the breast with the palm of your hand.
From feastingathome.com


SIMPLEST ROAST TURKEY | OREGONIAN RECIPES
2010-11-16 Instructions. Put rack in lower third of oven and preheat oven to 450 degrees. Remove neck and giblet bag from the turkey and reserve for gravy broth, if desired. Pat turkey dry with paper towels. Melt butter and use basting brush to evenly cover the skin of the turkey. Mix salt and pepper in a small bowl and sprinkle it evenly over skin to season.
From recipes.oregonlive.com


SIMPLE OVEN ROASTED TURKEY BREAST - THESTAYATHOMECHEF.COM
Instructions. Preheat oven to 375 degrees. Place turkey breast skin side up on the rack of a roasting pan, or into a lightly greased 9x13 pan. In a small bowl, stir together olive oil paprika, oregano, rosemary, salt, thyme, black pepper, onion powder, and garlic powder to form a paste.
From thestayathomechef.com


ROAST TURKEY RECIPE | REAL SIMPLE
Roast 3½ to 4 hours (or 20 minutes per pound). Cover the turkey with a tent made of foil after 1½ hours or when the skin reaches a rich, brown color. Place the covered casserole of extra stuffing in the oven with the turkey about 40 minutes before the turkey is done.
From realsimple.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 …
From thebusybaker.ca


PERFECT ROAST TURKEY - CULINARY HILL
2021-10-09 Pour 1 inch water into the bottom of the roasting pan. Lower the oven temperature to 325 degrees. Roast the turkey for 3 to 3 ½ hours, basting every hour with the butter and oil mixture. Add additional water to the pan as needed. Begin testing for doneness after 2 ½ hours.
From culinaryhill.com


SIMPLE ROAST TURKEY RECIPE | HOW TO ROAST A TURKEY | MANTITLEMENT
2019-11-11 Instructions. Preheat the oven to 350 degrees. Rinse the turkey inside and out, pat dry with paper towels and place on a board. Stuff the cavity of the turkey with the apples, onion and thyme and then tie the legs together with kitchen twine (optional) tucking the wings underneath the breast.
From mantitlement.com


35 BEST TURKEY RECIPES - TURKEY - MANY SIMPLE RECIPES
2022-06-22 Use a paper towel to completely pat dry the turkey breast. Rub oil, salt, pepper, Italian seasoning, paprika, and garlic evenly to season. Set aside on a plate for at least 15 minutes.
From manysimplerecipes.com


MOIST & JUICY ROASTED TURKEY RECIPE | D'ARTAGNAN
Pre-heat oven to 500 degrees F. Rinse turkey and pat dry inside and out. Season cavity with salt and pepper. Peel onion and cut into wedges. Place in cavity with herbs. Rub outside with oil and season with salt. Place in roasting pan. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with ...
From dartagnan.com


TOP 48 SIMPLE BONELESS TURKEY BREAST RECIPE-RECIPES
Foolproof Boneless Turkey Breast Recipe . 3 days ago recipeforperfection.com Show details . Recipe Instructions Preheat the oven to 325 F and prepare a roasting pan with a rack. Line the pan with foil or … Remove the wrapper (and gravy packet, if any) from the thawed boneless turkey breast. … Combine the malt vinegar, lemon juice, and brown ...
From mcswe.tibet.org


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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Top Asked Questions

How to cook a Turkey in a roasting pan?
Place turkey, breast-side up, on a rack in a roasting pan. Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper. Pour 2 cups of turkey stock into the roasting pan. Loosely tent turkey with aluminum foil. Roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes.
What is in a roasted turkey?
Easy Herb Roasted Turkey - Ingredients 1 1 (12 pound) whole turkey. 2 3/4 cup olive oil. 3 2 tablespoons garlic powder. 4 2 teaspoons dried basil. 5 1 teaspoon ground sage. 6 ... (more items)
How long does it take to cook a Turkey?
Roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time. Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 1/2 hours more.
How to cook a Turkey in the oven with juices?
Directions. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165 F and thigh juices run clear. Remove from oven; transfer turkey to serving platter.

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