PERFECT ROAST TURKEY
Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.
A SIMPLY PERFECT ROAST TURKEY
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
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
HOW TO ROAST A FROZEN TURKEY
Because the breast is so much thicker than the legs and thighs, it thaws more slowly, so the breast and lower quarters will reach their (different) done temperatures at the same time. This is an ideal approach for people who have forgotten to thaw the turkey,or who have small refrigerators; it does fill up the oven a lot longer, though. Since there are no juices from the defrosted turkey, there will be no risk of cross-contamination (just be sure to wash your hands well). For a larger (19-20 lb) bird, add 1 1/2 to 2 hours. Adapted from instructions at About.com - http://bit.ly/aVpqM6
Provided by DrGaellon
Categories Whole Turkey
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the oven to 325°F about 6 hours before you want to serve. Line a rimmed cookie sheet (NOT a roasting pan) with foil and place a rack on it. Unwrap the turkey and place it on the rack. (Don't worry about the bag of giblets; you'll remove it later.).
- Place the turkey into the oven for 2 1/2 hours. By this time, the thighs should be about 100°F, but the breast should still be icy, around 25°F If you have an insert-and-leave-it type of thermometer (dial, or digital probe), insert it into the thickest part of the breast at this time. If not, start checking the temperature of the breast every 30-45 minutes.
- By 3 1/2 hours, the thighs should be around 150°F and the breast around 50°F Remove the giblets bag at this time (and make stock from it, if desired). If you wish to stuff the turkey, do so at this point; use silicone gloves to protect your hands, as the bottom of the bird will be hot, and preheat the stuffing if possible before spooning it into the cavity. Do not overpack.
- Between 4 1/2 and 5 hours, the thighs should be done at 175-180°F, the breast should be done (but still moist) at 160-165°F and the skin should be nicely browned. If the bird was stuffed, the temperature in the center of the stuffing must reach 165° for safety.
Nutrition Facts : Calories 726.4, Fat 36.4, SaturatedFat 10.3, Cholesterol 308.7, Sodium 295.1, Protein 92.7
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- Remove all packaging from the outside of the turkey and place breast-side up onto a roasting pan.
- Roast turkey for 1-2 hours* (depending on the size), remove from oven and remove giblets from turkey. At this time also remove any plastic holding the legs together. You can tie them with twine at this point if desired.*Remove once turkey is lightly golden brown.
- Mix 1/4 cup of butter with seasoning of your choice. We use salt, pepper, garlic, and parsley.Brush the butter mix onto the turkey as thoroughly as you can. Put it back in the oven.
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- Stick it in the oven. Preheat your oven to 325ºF. Unwrap the turkey and place it on a rack in a shallow roasting pan or a baking sheet. You want a pan that has low sides so you can get good air circulation around the turkey.
- Take your first temperature. After two hours, the legs and thighs should be nicely thawed and around 90 to 100 degrees. The breast will be thawed about an inch or more deep but will be cooler than the thighs.
- Remove the giblets and neck. After three hours, the cavity should be thawed enough to remove the bag of giblets and the neck. (See the warning above.)
- Check progress. 4 1/2-5 hours after you start, the turkey should be close to being done. The breast should reach 165ºF and the legs and thighs should be 175ºF.
- Let it rest. As with any turkey or large cut of meat, you should let it rest after it’s done roasting. This will allow the juices to redistribute through the turkey.
HOW TO COOK A FROZEN TURKEY (AND SAVE THANKSGIVING)
From tasteofhome.com
Author James SchendUploaded Sep 5, 2020Estimated Reading Time 5 minsPublished Nov 21, 2022
- Prep and Begin the Thaw. Cooking a frozen turkey-sicle is easy, just unwrap it and place it on a rack in a shallow roasting pan ($24). Don’t worry about pulling out the bag of giblets; we’ll talk about it later.
- Season and Continue to Cook. After the turkey has cooked for just about 2 hours, let’s take a look at the bird. The drumsticks and thighs should read around 100 degrees.
- Remove the Giblets. Check to see if you can get the bag of giblets out of the neck or cavity of the turkey. The cavity will still be partially frozen, so if the bag is in there, don’t try to force it out.
- Check-In. Let the turkey continue to cook for 1 more hour. At this time, the thighs and legs should be around 130 to 150 degrees and the breast will be around 50 to 60 degrees.
- Finish Roasting. The turkey should be close to being done about 4-1/2 to 5 hours after you start. For safety’s sake, grab out your thermometer and check the bird’s internal temp again.
- Let Rest. Like any large cut of meat, the turkey should rest once it’s finished roasting. This will allow the juices to redistribute through the turkey.
- Carve and Enjoy! Need help slicing your juicy, golden spoils? Check out our best turkey carving tips. Need Another Quick Fix? Try Our 30-Minute Thanksgiving Recipes.
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