RANCH TURKEY
Provided by Katie Lee Biegel
Categories main-dish
Time 9h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Allow the turkey to come to room temperature for 2 hours.
- Preheat the oven to 425 degrees F.
- Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. In a small bowl, mix together 1 stick (8 tablespoons) of butter with the remaining ranch seasoning from both packets until well incorporated.
- Arrange the carrots, celery and onions in the bottom of a roasting pan, then put a roasting rack over them. Put the turkey on the rack and spread the ranch butter all over and underneath the skin. Season generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast.
- In the meantime, add the maple syrup and 2 cups of chicken stock to a saucepan, then stir in the 2 tablespoons reserved ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Roast the turkey, basting with this liquid every 20 minutes, until a thermometer inserted in the thickest part of the thigh reads 160 degrees F (allow about 1 hour of cooking time for every 3 pounds of turkey). Tent with a piece of aluminum foil and let rest at least 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting.)
- For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Put the roasting pan on a burner on top of the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with any remaining braising liquid and the juices from the roasting pan. Season with salt and pepper and serve alongside the turkey.
PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB
This delicious marinade paired with the rub gives your turkey just the right amount of flavor while helping to make it melt-in-your-mouth tender and juicy. Great for deep frying or just plain old roasting.
Provided by my4teengirls
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 12h50m
Yield 16
Number Of Ingredients 13
Steps:
- Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
- Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
- Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
- Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
- Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.
Nutrition Facts : Calories 800.1 calories, Carbohydrate 1 g, Cholesterol 316 mg, Fat 50 g, Fiber 0.1 g, Protein 81.4 g, SaturatedFat 20 g, Sodium 440.8 mg, Sugar 0.3 g
BUTTER-INJECTED TURKEY
Make and share this Butter-Injected Turkey recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Whole Turkey
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare Turkey:.
- Preheat oven to 500°F
- Melt the butter.
- Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
- Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
- When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
- Prepare Dressing:.
- Render bacon. Reserve fat.
- Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
- Sauté onions until translucent.
- Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
- Add grated carrot. Gently mix.
- Crush bacon and add to mixture.
- Add walnuts to mixture. Let mixture cool.
- Mix in the eggs until they are well incorporated.
- Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
- Garnish with dried raisins or cranberries.
Nutrition Facts : Calories 2270.7, Fat 133.1, SaturatedFat 51.9, Cholesterol 761.3, Sodium 1797, Carbohydrate 67.1, Fiber 5.4, Sugar 3.4, Protein 190.9
RANCH DRESSING II
This ranch dressing is great because it doesn't have all the chemicals and preservatives that many do. You can also use buttermilk in place of the sour cream, if you like.
Provided by DAWNIA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 1.1 g, Cholesterol 11.2 mg, Fat 16.6 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 133.7 mg, Sugar 0.2 g
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RANCH TURKEY - HIDDEN VALLEY
From hiddenvalley.com
5/5 Category DinnerServings 12-14Total Time 5 hrs 20 mins
- Remove your turkey from the refrigerator and allow it to come to room temperature for 2 hours. Preheat your oven to 425°F.
- Remove 2 tablespoons of ranch seasoning from one packet and reserve. In a small bowl, mix together 1 stick of butter with remaining ranch seasoning until well incorporated. Put cut vegetables into the bottom of a roasting pan, then the roasting rack. Put your turkey onto the rack (be sure you remove the giblets from the cavity if they are still in there). Spread the butter all over and underneath the skin of the turkey. Season generously with salt and pepper. Reduce oven temperature to 350°F and put the turkey inside.
- In the meantime, add 2 cups of chicken stock to a saucepan along with the 2 tablespoons reserved ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Base the turkey with this liquid every 20 minutes until cooked through. * Remove the turkey when a thermometer inserted in the thickest part of the thigh reads 160°F. Tent with a piece of aluminum foil and rest at least 30 minutes. (There will be carryover cooking and the temperature will rise to 165°F while resting.)
- For the gravy: Strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Put the roasting pan onto the burner of the stove over medium heat. Add 2 tablespoons butter and whisk in 3 tablespoons flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with any remaining braising liquid and the juices from the roasting pan. Season with salt and pepper and serve along side your turkey.
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