Trisha Yearwoods Roasted Turkey Recipes

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TRISHA YEARWOOD'S ROASTED TURKEY



TRISHA YEARWOOD'S ROASTED TURKEY image

Categories     turkey     Roast     Thanksgiving     Dinner

Yield 10-12

Number Of Ingredients 8

12 lb. turkey
1/2 stick salted butter, softened
2 Tbsp salt
2 Tbsp pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium sweet onion, such as Vidalia, cut in half
1 large carrot, cut in lengths to fit the turkey cavity
2 cups boiling water

Steps:

  • Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F. Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven. Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

NO-BASTE, NO-BOTHER ROASTED TURKEY



No-Baste, No-Bother Roasted Turkey image

I saw Trisha Yearwood prepare a turkey on her show on the Food Network with this recipe/method and it appeared to be incredibly easy and looked delicious. In the past, I've used the roasting bags for my turkey and while they come are moist, they don't have that beautiful deep golden brown roasted appearance. I'm eager to try this recipe in the hope that I can achieve both. I'm posting the recipe so I don't misplace it. Perhaps, I'll try a large roasting chicken first. I'll keep you posted.

Provided by Phat and Sassy

Categories     Very Low Carbs

Time 7h10m

Yield 10-12 , 10-12 serving(s)

Number Of Ingredients 8

1/4 cup salted butter, softened
1 (12 -15 lb) whole turkey, completely thawed and all giblets removed
2 tablespoons salt
2 teaspoons pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium sweet onion, such as Vidalia, cut in half
1 large carrot, cut in lengths to fit the turkey cavity
2 cups boiling water

Steps:

  • Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
  • Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up on a rack, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
  • Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

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