SMALL TURKEY RECIPES
THE BEST SMALL TURKEY RECIPE (FOR THOSE OF US WHO SHOW UP ...
Provided by Bri McKoy
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
- In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is over browning, cover it loosely with aluminum foil. (Every oven is different so be sure to use your meat thermometer. I had to roast my turkey for about 2 hours. After 1½ hours I tented my turkey and continued to roast another 30 minutes until the temperature read 165 degrees.)
- When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
- For the Gravy (Optional):
Nutrition Facts : ServingSize 1
FORGET THE (WHOLE) BIRD! 21 TURKEY RECIPES FOR A SMALL ...
Whether you’re unable to make the giant family gathering this year or simply can’t fit that whole bird into your oven, we have your table covered.
Provided by Nora Landis-Shack
Number Of Ingredients 1
Steps:
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The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.
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Reviews 4.5
Total Time 3 hours 10 minutes
Category main-dish
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Reviews 4.5
Total Time 3 hours 10 minutes
Category main-dish
- Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.
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PERFECT TURKEY | ALLRECIPES
A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!
From allrecipes.com
Reviews 4.8
Total Time 17 hours 0 minutes
Category Meat and Poultry, Turkey, Whole Turkey Recipes
Calories 593.8 calories per serving
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Reviews 4.8
Total Time 17 hours 0 minutes
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Calories 593.8 calories per serving
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
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You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget—and then enjoy.
From epicurious.com
Reviews 3.9
Total Time 3 hours
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Reviews 3.9
Total Time 3 hours
- Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey. VARTIATIONS: For a stuffed turkey: Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1¾ hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes. For a roast turkey breast: The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1½ teaspoons and pepper to ¾ teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1½ hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)
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SLOW COOKER TURKEY BREAST | BUTTERBALL®
From butterball.com
Total Time 500
Category Dinner, Lunch
Cuisine American
Calories 300 per serving
Total Time 500
Category Dinner, Lunch
Cuisine American
Calories 300 per serving
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These are the cooking times listed for small turkeys: 4 to 8 pounds (breast), unstuffed: One and a half hours to three and a quarter hours. 12 to 14 pounds, unstuffed: Two and three-quarter hours to three hours. 6 to 8 pounds (breast), stuffed: Two and a half hours to three and a half hours.
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