ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES
Total Time 2 hours 25 minutes
Yield 6 (with lots of leftovers)
Number Of Ingredients 7
Steps:
- GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me. 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves. 3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish. 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter. 5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in. 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side. 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. 2. Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. 4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. 5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like. 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve. There are two ways you can do this. - The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go. - Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.
Nutrition Facts : Calories 249 calories, FatContent 15.7 g fat, SaturatedFatContent 7.5 g saturated fat, ProteinContent 23.5 g protein, CarbohydrateContent 3.7 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.4 g salt, FiberContent 0.9 g fibre
BEST CHRISTMAS TURKEY | TURKEY RECIPES - JAMIE OLIVER
I always think that turkey's not just for Christmas – in fact, done right, it rocks for Sunday roast
Total Time 3 hours 40 minutes
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
- Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
- When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
- Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This will give your turkey thighs a fantastic flavour and will keep them moist while they cook.
- Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
- Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
- Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
- Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
- Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4 and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
- Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
- When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
- Carve your turkey, serve with the gravy and dig in!
Nutrition Facts : Calories 572 calories, FatContent 21.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 75.2 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 13.5 g sugar, SodiumContent 2.16 g salt, FiberContent 3.6 g fibre
More about "roast turkey leg and thigh recipes recipes"
PERFECT ROAST TURKEY RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 20 minutes
Category main-dish
Cuisine american
- Slice the turkey and serve.
PERFECT ROAST TURKEY RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 3 hours 5 minutes
Category main-dish
Cuisine american
- Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
BEST ROAST TURKEY RECIPE - HOW TO COOK A PERFECT TURKEY IN ...
From delish.com
Reviews 2.5
Total Time 3 hours 15 minutes
Category gluten-free, low sugar, nut-free, Thanksgiving, winter, dinner, main dish
Cuisine American
Calories 490 calories per serving
- Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. Brush melted butter all over turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350°. Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours. Tent cooked turkey with aluminum foil and let rest for 20 minutes before carving.
BEST ROAST TURKEY RECIPE - HOW TO COOK A PERFECT TURKEY IN ...
From delish.com
Reviews 2.5
Total Time 3 hours 15 minutes
Category gluten-free, low sugar, nut-free, Thanksgiving, winter, dinner, main dish
Cuisine American
Calories 490 calories per serving
- Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. Brush melted butter all over turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350°. Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours. Tent cooked turkey with aluminum foil and let rest for 20 minutes before carving.
TRADITIONAL ROAST TURKEY RECIPE, DELIA SMITH | HOW TO COOK ...
From thehappyfoodie.co.uk
7.45 am
Preheat the oven to 220°C/gas mark 7.
First stuff the turkey with your chosen stuffing. Loosen the skin with your hands and pack the stuffing into the neck end, pushing it up between the flesh and the skin towards the breast (not too tightly, because it will expand during the cooking). Press it in gently to make a nicely rounded end, then tuck the neck flap under the bird’s back and secure with a small skewer or some cocktail sticks. Don’t expect to get all the stuffing in this end – put the rest into the body cavity.
Now arrange two large sheets of foil across your roasting tin, one widthways and the other lengthways (no need to butter them). Lay the turkey on its back in the centre, then rub it generously all over with the butter, making sure the thigh bones are particularly well covered. Next season the bird all over and lay the bacon over the breast with the rashers overlapping each other. I always put some over the legs as well.
Now wrap the turkey loosely in the foil. The parcel must be firmly sealed but roomy enough to provide an air space around most of the upper part of the bird. So bring one piece of foil up and fold both ends over to make a pleat along the length of the breastbone. Then bring the other piece up at both ends and crimp and fold to make a neat parcel.
8.15 am
Place the turkey in the preheated oven, where it will cook at the initial high temperature for 40 minutes.
Because of the sausage meat stuffing and the bacon rashers already on the bird, we don’t serve bacon rolls and chipolatas. But if you do, now is the time to prepare them as follows: brush a shallow baking tray with oil and arrange the sausages on it in two rows. For the bacon rolls, stretch the rinded rashers out as far as you can, then roll them up very tightly, thread them on to long flat skewers and place them next to the chipolatas and pop them all back in the fridge ready to go in the oven at 1.15 pm.
8.55 am
Lower the oven temperature to 170°C/gas mark 3. Now take a break! At this point everything should be under control, so you can take time out of the kitchen to help the kids unwrap their presents, have a coffee or tidy the house. After that, prepare and set the lunch table, making sure you have all the right glasses for pre-lunch drinks as well as the table. It’s a good idea to arrange the coffee tray now, too, and line up the brandy and liqueur glasses. Pop the plates and serving dishes into the warming oven, and don’t forget to warm a large plate for the turkey.
12.30 pm
Increase the oven temperature to 200°C/gas mark 6. Now get some help, because you’ve got to lift the turkey out of the oven and it’s heavy! Remove the foil from the top and sides of the bird and take off the bacon slices. Now baste the turkey very thoroughly with a long handled spoon, then return it to the oven for a further 30–45 minutes to finish browning – give it as much basting as you can during this final cooking period. The bacon rashers can be placed on a heatproof plate and put back in the oven for 15–20 minutes to finish cooking till all the fat has melted and there are just very crisp bits left. (I like to serve these crunchy bits with the turkey instead of bacon rolls.)
1.15 pm
Remove the turkey from the oven and increase the temperature to 230°C/gas mark 8. Place the chipolatas and bacon rolls on the lowest shelf or floor of the oven. Transfer the turkey to a warm serving plate: it will be fine left to rest in the kitchen temperature for up to 50 minutes, loosely covered with double foil, without losing its heat.
1.30 pm
Turn the chipolatas and bacon rolls over, then you are free for a few minutes to go and have a pre-lunch glass of champagne. You deserve it.
1.45 pm
Now summon the carver and get all hands on deck to help dish up. And don’t forget that lovely stuffing inside the turkey!
The ingredients and instructions for all the trimmings to go with Delia’s Traditional Roast Turkey, including her famous turkey giblet gravy, are available in Delia’s Happy Christmas (Ebury Press, £25).
ROAST TURKEY AND STUFFING-GORDON RAMSAY RECIPE - FOOD…
From food.com
Reviews 5.0
Total Time 2 hours
Calories 126.2 per serving
- Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).
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