HOW TO TIE A TURKEY FOR ROASTING RECIPES

Name: Perfect Roast Turkey Recipe
Prep time: 1 h
Total time: 3 h 20 min
Yield: 12-14 servings
Cuisine: American
Ingredients: 1 turkey (12–14 pounds), thawed if frozen; 4 small onions, quartered; 1/2 bunch fresh thyme; 3 tbsp. softened butter or olive oil; 2 large carrots, cut into 2-inch pieces; 2 stalks celery, cut into 2-inch pieces; 1/2 tsp. kosher salt; 1/2 tsp. pepper; 3/4 c. low-sodium chicken broth

HOW TO PREPARE AND ROAST A TURKEY - ROAST TURKEY RECIPE

How to Prepare and Roast a Turkey - Roast Turkey Recipe image

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

Ingredients

1 turkey (12–14 pounds), thawed if frozen
4 small onions, quartered
1/2 bunch fresh thyme
3 tbsp. softened butter or olive oil
2 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1/2 tsp. kosher salt
1/2 tsp. pepper
3/4 c. low-sodium chicken broth

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

PERFECT ROAST TURKEY RECIPE | INA GARTEN | FOOD NETWORK

Perfect Roast Turkey Recipe | Ina Garten | Food Network image

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

Total Time 3 hours 20 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

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.

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Preheat oven to 275. If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.) Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper. After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you're ready to carve!

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