HOW TO PREPARE AND ROAST A TURKEY - ROAST TURKEY RECIPE
Stop overcooking your turkey: These tips from the Good Housekeeping Test Kitchen will help you learn how to prepare a turkey the right way.
Provided by Kate Merker
Categories autumn feed a crowd Thanksgiving dinner main dish meat poultry roasted
Total Time 3 hours 20 minutes
Prep Time 1 hours
Cook Time 0S
Yield 12-14 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Pat turkey dry. Stuff half of onions and thyme into main cavity. Tie turkey legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Rub turkey with butter (or oil) and season with 1/2 teaspoon each salt and pepper. Place turkey neck, carrots, celery, and remaining onions and thyme in large roasting pan. Place roasting rack in pan and place turkey on top. Roast turkey until a thermometer inserted into thickest part of thigh registers 165°F, 2 1/2 to 3 hours. (Cover turkey loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.) Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 30 minutes. Reserve pan and contents to make gravy. Carve and garnish turkey as desired.
Nutrition Facts : Calories 490 calories
BAKED TURKEY LEGS RECIPE - JUST A PINCH RECIPES
Have you ever had the urge for roasted turkey but didn't want to roast an entire turkey? Well, this baked turkey leg recipe is your answer. It's all the flavors you get from a whole roasted turkey, but you just get juicy dark met. So easy to prepare, these turkey legs have the perfect balance of seasoning and a slight citrus flavor. The citrus seems to enhance the flavor of the meat. The skin crisps up perfectly too.
Provided by Connie Ottman @cottman
Categories Turkey
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield 3
Number Of Ingredients 8
Steps:
- Rinse turkey legs and pat dry. Slip the skin of the turkey back over the leg. This is done by slipping your fingers between the skin and meat of the leg.
- Smear butter onto meat on both sides of the leg.
- Sprinkle meat with poultry seasoning, salt, and pepper.
- Secure skin back over the leg.
- Cover legs on both side with lemon or orange zest.
- Place foil in the bottom of a long rectangular pan. If you wish, dice carrots and celery and add to pan.
- Add chicken broth to pan.
- Place turkey legs in pan.
- Roast legs at 350 degrees for one hour and twenty minutes.
- CAUTION: Do not over bake and since ovens are different, start checking on the turkey leg temperature after one hour. Turkey temperature should be 175 degrees when you take it from the oven.
- When ready, take turkey legs from oven and let rest 15 minutes to redistribute the juices.
- Taste your broth. If it's to your liking, spoon on turkey legs. If not, add salt, pepper, and a little butter and warm. Then spoon over turkey legs.
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CHRISTMAS TURKEY RECIPES: BRINED AND BUTTERED ROAST TURKEY
From goodhousekeeping.com
Total Time 4 hours 15 minutes
Category dinner
Calories 352 calories per serving
A day before you want to roast your turkey, prepare the brine mixture. In a large non-reactive container that will hold the turkey and fit into your fridge (such as a clean bucket or large stockpot) dissolve the salt and sugar in 5 litres (about 9 pints) cold water by stirring. Add remaining brine ingredients. Lower in turkey (be sure to take any giblets out of the cavity first). Make sure turkey is covered with the brine mixture (add more cold water if needed). Cover and chill for up to 24hr.
One hour before cooking, remove turkey from brine solution. Carefully rinse under cold running water (see GH Tip) and sit on a board. Pat dry with kitchen paper and use tweezers to pluck out any stray feathers. Allow turkey to come up to room temperature.
Preheat oven to 190°C (170°C fan) mark 5. Finely grate zest of 1 of the oranges into a medium bowl. Roughly slice the zested and unzested orange and set aside. To the zest bowl, add the thyme leaves, chopped rosemary leaves, softened butter and some seasoning. Mix.
Lift up turkey neck flap and use your fingers to ease the skin gently away from some of the breast meat. Work ½ butter mixture under the skin, spreading over the meat. Next, put the stuffing inside the neck cavity. Turn the turkey over on to its breast, pull the neck flap down and over the stuffing, and secure with a skewer or cocktail sticks. Weigh the turkey and calculate the cooking time, allowing 30-35min per kg (2lb 3½oz). Put half the orange slices into the central turkey cavity.
Make a trivet in a large sturdy roasting tin with onions and remaining orange slices. Tie turkey legs together and rub over remaining flavoured butter mixture. Loosely cover tin with foil.
Roast for calculated time, basting occasionally (add a little water to tin if base is catching), removing foil for last 30min of cooking. To check the turkey is cooked, insert a fork into the thickest part of the breast and check that the juices run golden and clear. If there’s any red tinge to the juice, return the bird to the oven and keep checking every 10-15min. Alternatively, use a meat thermometer – the temperature needs to read at least 72°C when inserted into the thickest part of the breast.
Transfer turkey to a board (set aside the roasting tin for gravy); cover well with foil and then clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30min or up to 1¼hr.
Make the gravy. If there is excess fat, spoon some off (leaving other roasting remains in tin). Put tin over medium hob heat and whisk in flour (mashing the orange and onion slices as you go). Cook, whisking, for 1min. Gradually whisk in the wine (scraping up all the sticky bits from the base of the tin) and leave to bubble for a few min. Next whisk in 400ml (14fl oz) water and leave to simmer, whisking occasionally, for a couple of min until thickened. Strain into a warmed gravy jug or clean pan (to reheat when needed). Check seasoning, adding a dash of cream if the brining has made the gravy too salty.
To serve, unwrap turkey and transfer to a warm platter. Remove skewer or cocktail sticks and garnish with rosemary and fried orange slices, if you like. Serve with gravy (reheated if needed).
MARY BERRY TURKEY CROWN RECIPE - BEST CHRISTMAS TURKEY RECIPES
From redonline.co.uk
Total Time 2 hours 30 minutes
Category Christmas, dinner
- Prepare the stuffing: melt the butter in a frying pan, add the onion and bacon, and cook until the onion is soft and both the onion and bacon are golden. Transfer to a large bowl, mix in the remaining stuffing ingredients, and leave until cold. Place the lemon zest, parsley stalks, thyme, and celery into the cavity of the turkey. Fill the neck end with stuffing. Put the leftover stuffing into an ovenproof dish and set aside. Shape the stuffed end of the turkey into a neat round and secure the loose skin with fine skewers. Tie the legs with string to give a neat shape. Weigh the turkey and calculate the cooking time, allowing 20 minutes per 500 grams. Arrange two large sheets of foil across a large roasting tin. Place the turkey on top and spread the butter over the bird, concentrating on the breast in particular. Season with a little salt and plenty of pepper. If you are using the bacon rashers, overlap them across the turkey, again concentrating on the breast. Fold the sheets of foil loosely over the turkey, leaving a large air gap between the turkey and the foil. Cook the turkey in a preheated oven at 220°C/gas mark 7 for 30 minutes. Reduce the oven temperature to 160°C/gas mark 3 and cook for the remainder of the calculated cooking time. Thirty minutes before the end of the cooking time, fold back the foil and remove the bacon (if used), to allow the breast to brown, then baste with the cooking juices. To check if the turkey is thoroughly cooked, pierce the thickest part of the thigh with a fine skewer: the juices should run clear, not pink or red. Lift the turkey on to a warmed serving platter, cover with fresh foil, and leave to stand in a warm place for 30 minutes before carving. Meanwhile, put the dish of stuffing in the oven and cook for 25 to 30 minutes. Spoon all but two tablespoons of fat from the roasting tin, leaving behind the cooking juices. Place the tin over a low heat on the hob, add the flour, and cook, stirring, for one minute. Add the stock and port, Madeira or sherry to taste, then cook, stirring, until thickened. Season to taste, and add some redcurrant jelly if you think the gravy is too sharp. To make bread sauce insert the cloves into the onion. Put it into a pan with the milk, bay leaf and peppercorns. Bring to a boil, remove from the heat, cover, and leave to infuse for one hour. Strain the milk and return to the pan. Gradually add the breadcrumbs, then bring to a boil, stirring. Simmer for two to three minutes. Season with salt and black pepper, and stir in the butter. Carve the turkey and serve with the extra stuffing, gravy, bread sauce, cranberry sauce, bacon rolls, and chipolatas.
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