ROASTING TURKEY THIGHS RECIPES
SLOW-ROASTED TURKEY RECIPE - FOOD.COM - RECIPES, FOOD ...
The turkey comes out moist and golden - with no effort on your part. Slow-roasting keeps the juices in. It is nearly impossible to over-bake, because the temperature is so low. The secret is NOT basting or salting. Basting or salting draws out moisture and dries out the turkey. IMPORTANT: Plan ahead: Thaw turkey in refrigerator for 1 day per 4-5 lbs, (For faster thawing, you could thaw in cold water. Change the water frequently.) Allow 1 hour per lb + 1 hour to cook - i.e. total: 21 hours for 20-lb turkey.
Total Time 21 hours 10 minutes
Prep Time 10 minutes
Cook Time 21 hours
Yield 20 slices, 20 serving(s)
Number Of Ingredients 2
Steps:
- Pre-heat oven to 300 degrees.While oven is heating, wash turkey in cold water, removing giblets, neck, tail and any pinfeathers.
- Rub oil over all sides of turkey.and place turkey in uncovered roasting pan in oven.
- Bake for 1 hours at 300 degrees to kill bacteria. Then lower oven heat to 180 degrees (desired internal temperature). Bake for remaining 20 hours.
- If wings or thighs begin to brown too fast, wrap them with foil. About 2 hours before time to serve the turkey, check for doneness. If necessary, raise the oven heat to 350 degrees to finish cooking or browning.
Nutrition Facts : Calories 774.1, FatContent 41.8, SaturatedFatContent 11, CholesterolContent 308.7, SodiumContent 295.2, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 92.7
SEASONED ROAST TURKEY RECIPE: HOW TO MAKE IT
Rubbing the skin with melted butter keeps this simply seasoned roast turkey moist and tender. —Nancy Reichert, Thomasville, Georgia
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 00 minutes
Prep Time 15 minutes
Cook Time 02 hours 45 minutes
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a small bowl, combine the first 9 ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with butter mixture., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-3/4 to 3-1/4 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 20 minutes before carving.
Nutrition Facts : Calories 488 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 221mg cholesterol, SodiumContent 698mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 63g protein.
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