ROAST TURKEY LEGS RECIPE RECIPES

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BEST ROAST TURKEY RECIPE - DELISH



Best Roast Turkey Recipe - Delish image

To roast a turkey in the oven, you want to make sure you use plenty of butter and start with a blast of heat. This foolproof method has been tested—and tested—by the Delish kitchen and we've gotta admit: It makes one delicious turkey.

Provided by Lauren Miyashiro

Categories     gluten-free    low sugar    nut-free    Thanksgiving    winter    dinner    main dish

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 10

1

(12-14 lb.) whole turkey, neck and giblets removed

Kosher salt

Freshly ground black pepper

1

onion, cut into wedges

1

bunch thyme

Small handful rosemary sprigs

Small handful sage leaves

1

head garlic, halved crosswise

1/2 c.

melted butter

2 c.

low-sodium chicken broth

Steps:

  • 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.

Nutrition Facts : Calories 490 calories

PERFECT ROAST TURKEY RECIPE | INA GARTEN | FOOD NETWORK



Perfect Roast Turkey Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 3 hours 10 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 12

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons melted butter
1/4 to 1/2 cup good olive oil
8 carrots, peeled and cut in 2-inch chunks
10 red new potatoes, quartered
3 heads fennel, fronds removed, and cut in wedges through the core

Steps:

  • Preheat the oven to 350 degrees F.
  • 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 thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
  • Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, 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 foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

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