ROASTING TURKEY PAN RECIPES
PERFECT ROAST TURKEY RECIPE | INA GARTEN | FOOD NETWORK
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
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.
PERFECT ROAST TURKEY RECIPE | INA GARTEN | FOOD NETWORK
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
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.
More about "roasting turkey pan recipes"
TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving
Total Time 2 hours 35 minutes
Calories 787 calories per serving
- Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
- Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
- Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
- To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
- When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
- Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
- Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.
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BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT
I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings.
-Julie Noyes
Louisville,Kentucky
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Dinner
Calories 404 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Dinner
Calories 404 calories per serving
- For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
See details
PERFECT ROAST TURKEY RECIPE | INA GARTEN | FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 20 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 20 minutes
Category main-dish
Cuisine american
- Slice the turkey and serve.
See details
TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving
Total Time 2 hours 35 minutes
Calories 787 calories per serving
- Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
- Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
- Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
- To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
- When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
- Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
- Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.
See details
BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT
I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings.
-Julie Noyes
Louisville,Kentucky
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Dinner
Calories 404 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Dinner
Calories 404 calories per serving
- For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
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TURKEY BRINE RECIPES | ALLRECIPES
A must-do for the most tasty and juicy turkey utilizing traditional ingredients which compliment a roasting bird. The roasting pan juices make for the worlds best gravy. Do not add salt to your …
From allrecipes.com
From allrecipes.com
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FEATURED RECIPES | CATEGORY | CANADIAN TURKEY
Featured Recipes By Category . Search. Dinner side dish Featured Recipes Appetizers ... Sheet Pan Madras Turkey with Sweet Potato and Cauliflower. 21. Mediterranean Turkey Nourish Bowl with Lemony Vinaigrette. 5. ... Roasting a Whole Turkey…
From canadianturkey.ca
From canadianturkey.ca
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TRAEGER SMOKED TURKEY RECIPE | TRAEGER GRILLS
Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan. Add A …
From traeger.com
From traeger.com
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ROASTING A WHOLE TURKEY - CANADIAN TURKEY
If stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.) Place turkey breast-up on a rack in a shallow roasting pan…
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HOW TO ROAST A TURKEY IN THE OVEN | BUTTERBALL®
Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F. Roasting time will vary if turkey …
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From butterball.com
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HOW TO COOK A TURKEY | TIPS FOR COOKING THE PERFECT ...
Oct 15, 2021 · Add turkey fat or butter to the roasting pan or saucepan. Then sprinkle flour over it in a 1:1 ratio of fat to flour. Cook, stirring constantly, until the roux is light brown and fragrant.
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From foodnetwork.com
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BEST SLOW-ROASTED TURKEY RECIPE - HOW TO SLOW BAKE TUR…
Aug 20, 2021 · Place the turkey onto a tray or in a roasting pan and refrigerate, uncovered, for 24 to 48 hours. Heat the oven to 250°F. Remove the wing tips or tuck them behind the turkey by bending them backward and securing them near the neck. Tie the legs tightly together. Place the turkey on a roasting rack inside a roasting pan.
From food52.com
From food52.com
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SPICED AND SUPERJUICY ROAST TURKEY | NIGELLA'S RECIPES ...
Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time. Roast for 2½ hours. When you think it’s ready, pierce the turkey with the point …
From nigella.com
From nigella.com
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HOW LONG TO COOK A TURKEY: CHART AND GUIDE - REAL SIMPLE
Jun 24, 2021 · While the best temperature to cook a turkey is always 325 degrees F, how much time your bird will need in the oven will depend on its weight. An unstuffed 8-pound turkey can take less than 3 hours, while a stuffed 24-pound turkey can take over 5 hours. Here's how long it takes to cook a fully thawed turkey.
From realsimple.com
From realsimple.com
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BUTTER TURKEY TENDERLOIN - PAN SEARED OVEN ROASTED WITH ...
Feb 10, 2020 · A borderline 4 to 5 but the gravy makes it a 5. I do love gravy. ?Turkey Tenderloin. The turkey tenderloins are a very tender long strip that is the somewhat triangular muscle under the main part of the turkey breast. You have seen a slice of it when you slice a turkey …
From 101cookingfortwo.com
From 101cookingfortwo.com
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FEATURED RECIPES | CATEGORY | CANADIAN TURKEY
Featured Recipes By Category . Search. Dinner side dish Featured Recipes Appetizers ... Sheet Pan Madras Turkey with Sweet Potato and Cauliflower. 21. Mediterranean Turkey Nourish Bowl with Lemony Vinaigrette. 5. ... Roasting a Whole Turkey…
From canadianturkey.ca
From canadianturkey.ca
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HOW TO ROAST CHICKEN PERFECTLY | PERDUE®
Season skin and/or add stuffing or aromatics to the cavity. Stuff loosely, about ¾ cup stuffing per pound of chicken or turkey. Save time by roasting root vegetables alongside or under the chicken or turkey. Baste regularly with pan …
From perdue.com
From perdue.com
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TRAEGER SMOKED TURKEY RECIPE | TRAEGER GRILLS
Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan. Add A …
From traeger.com
From traeger.com
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ROASTED TURKEY LEGS RECIPE - THE SPRUCE EATS
Aug 18, 2021 · A homemade compound herb butter is spread all over the turkey legs, and chicken broth is added to the pan to keep the meat nice and moist while roasting. The flavored butter is …
From thespruceeats.com
From thespruceeats.com
See details
HOW TO COOK A TURKEY | TIPS FOR COOKING THE PERFECT ...
Oct 15, 2021 · Add turkey fat or butter to the roasting pan or saucepan. Then sprinkle flour over it in a 1:1 ratio of fat to flour. Cook, stirring constantly, until the roux is light brown and fragrant.
From foodnetwork.com
From foodnetwork.com
See details
BEST SLOW-ROASTED TURKEY RECIPE - HOW TO SLOW BAKE TUR…
Aug 20, 2021 · Place the turkey onto a tray or in a roasting pan and refrigerate, uncovered, for 24 to 48 hours. Heat the oven to 250°F. Remove the wing tips or tuck them behind the turkey by bending them backward and securing them near the neck. Tie the legs tightly together. Place the turkey on a roasting rack inside a roasting pan.
From food52.com
From food52.com
See details
SPICED AND SUPERJUICY ROAST TURKEY | NIGELLA'S RECIPES ...
Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time. Roast for 2½ hours. When you think it’s ready, pierce the turkey with the point …
From nigella.com
From nigella.com
See details
HOW LONG TO COOK A TURKEY: CHART AND GUIDE - REAL SIMPLE
Jun 24, 2021 · While the best temperature to cook a turkey is always 325 degrees F, how much time your bird will need in the oven will depend on its weight. An unstuffed 8-pound turkey can take less than 3 hours, while a stuffed 24-pound turkey can take over 5 hours. Here's how long it takes to cook a fully thawed turkey.
From realsimple.com
From realsimple.com
See details
BUTTER TURKEY TENDERLOIN - PAN SEARED OVEN ROASTED WITH ...
Feb 10, 2020 · A borderline 4 to 5 but the gravy makes it a 5. I do love gravy. ?Turkey Tenderloin. The turkey tenderloins are a very tender long strip that is the somewhat triangular muscle under the main part of the turkey breast. You have seen a slice of it when you slice a turkey …
From 101cookingfortwo.com
From 101cookingfortwo.com
See details
FEATURED RECIPES | CATEGORY | CANADIAN TURKEY
Featured Recipes By Category . Search. Dinner side dish Featured Recipes Appetizers ... Sheet Pan Madras Turkey with Sweet Potato and Cauliflower. 21. Mediterranean Turkey Nourish Bowl with Lemony Vinaigrette. 5. ... Roasting a Whole Turkey…
From canadianturkey.ca
From canadianturkey.ca
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HOW TO ROAST CHICKEN PERFECTLY | PERDUE®
Season skin and/or add stuffing or aromatics to the cavity. Stuff loosely, about ¾ cup stuffing per pound of chicken or turkey. Save time by roasting root vegetables alongside or under the chicken or turkey. Baste regularly with pan …
From perdue.com
From perdue.com
See details
TRAEGER SMOKED TURKEY RECIPE | TRAEGER GRILLS
Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan. Add A …
From traeger.com
From traeger.com
See details
ROASTED TURKEY LEGS RECIPE - THE SPRUCE EATS
Aug 18, 2021 · A homemade compound herb butter is spread all over the turkey legs, and chicken broth is added to the pan to keep the meat nice and moist while roasting. The flavored butter is …
From thespruceeats.com
From thespruceeats.com
See details
70 CHICKEN DINNER RECIPES FOR YOUR 13X9 PAN - TASTE OF HOME
Feb 24, 2022 · The most versatile combo in your kitchen? Chicken and a 13x9 casserole dish, of course!Bake up enchiladas, chicken and rice, creamy chicken and spinach, cordon bleu and …
From tasteofhome.com
From tasteofhome.com
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