Time 3h50m Yield 12 servings. Number Of Ingredients 14 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.
Time 4h30m Yield 12 Number Of Ingredients 8 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.
Time 3h45m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. Remove bag containing turkey parts from cavity. Rinse turkey and let drain. Place turkey inside of Dutch Oven or a roaster. Put salt, lemon pepper, poultry seasoning all over turkey including inside of cavity. Place butter slices under skin and inside cavity. Place carrot halves and onion inside cavity. Pour broth over turkey and in pan. Add bouillons and cover with lid. Put turkey in oven and let cook for 45 minutes at 400 degrees. Turn oven down to 250 and let cook 3 more hours. Occasionally basting with broth in bottom of pan. To brown the turkey, remove lid during last 30-45 minutes. Remove from oven, let stand 15 minutes or so and then it is ready to serve. This recipe is really easy and it makes a delicious turkey!
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.
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.
Time 4h30m Yield 1 large turkey, 12 serving(s) Number Of Ingredients 10 Steps:
Bring turkey to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While you are bringing it to room temperature, have it resting in a pan, so that if the plastic covering leaks for any reason, the juices will remain in the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup. Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey’s package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together. Preheat the oven to 400 degrees F. Wash out the turkey with water. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn’t easily fall out. Close up the turkey cavity with either string or metal skewers. Make sure that the turkey’s legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey. Sprinkle pepper over the turkey. Place turkey BREAST SIDE DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey. Put the turkey in the oven. Check the cooking directions on the turkey packaging. Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175°F The white meat in the breast should be 160 F to 165°F The turkey juices should be clear, not pink. Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.
More about “delicious roast turkey recipes”
Time 3h30m Yield 24 servings. Number Of Ingredients 9 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.
