TURKEY CAVITIES 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.
THE WORLD'S BEST TURKEY RECIPE | ALLRECIPES
This recipe makes a deliciously moist turkey.
Provided by Sarah
Categories Meat and Poultry Turkey Whole Turkey Recipes
Total Time 4 hours 10 minutes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Yield 1 (12 pound) turkey
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Nutrition Facts : Calories 590.5 calories, CarbohydrateContent 3.6 g, CholesterolContent 213.6 mg, FatContent 29.3 g, FiberContent 0.5 g, ProteinContent 68.2 g, SaturatedFatContent 10.5 g, SodiumContent 207.2 mg, SugarContent 2.2 g
More about "turkey cavities recipes"
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
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
- 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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JUICY HERB-ROASTED TURKEY RECIPE: HOW TO MAKE IT
Add wonderful flavor to your big dinner with this juicy herb-roasted turkey. Make sure you use the drippings for a delicious gravy! —Taste of Home Test Kitchen, Greendale, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 03 hours 20 minutes
Category Dinner
Calories 466 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 03 hours 20 minutes
Category Dinner
Calories 466 calories per serving
- Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.
See details
JUICY THANKSGIVING TURKEY RECIPE | ALLRECIPES
My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!
From allrecipes.com
Reviews 4.8
Total Time 3 hours 20 minutes
Category Meat and Poultry, Turkey, Whole Turkey Recipes
Calories 555.6 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 3 hours 20 minutes
Category Meat and Poultry, Turkey, Whole Turkey Recipes
Calories 555.6 calories per serving
- Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
See details
ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES
From jamieoliver.com
Total Time 2 hours 25 minutes
Calories 249 calories per serving
Total Time 2 hours 25 minutes
Calories 249 calories per serving
- 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.
See details
ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES
From jamieoliver.com
Total Time 2 hours 25 minutes
Calories 249 calories per serving
Total Time 2 hours 25 minutes
Calories 249 calories per serving
- 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.
See details
JUICY HERB-ROASTED TURKEY RECIPE: HOW TO MAKE IT
Add wonderful flavor to your big dinner with this juicy herb-roasted turkey. Make sure you use the drippings for a delicious gravy! —Taste of Home Test Kitchen, Greendale, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 03 hours 20 minutes
Category Dinner
Calories 466 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 03 hours 20 minutes
Category Dinner
Calories 466 calories per serving
- Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.
See details
JUICY THANKSGIVING TURKEY RECIPE | ALLRECIPES
My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!
From allrecipes.com
Reviews 4.8
Total Time 3 hours 20 minutes
Category Meat and Poultry, Turkey, Whole Turkey Recipes
Calories 555.6 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 3 hours 20 minutes
Category Meat and Poultry, Turkey, Whole Turkey Recipes
Calories 555.6 calories per serving
- Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
See details
SMOKED TURKEY | MARTHA STEWART
This low-fuss, oven-free method for Thanksgiving turkey results in a supremely moist bird with a lightly smoked taste and burnished, crispy skin. We also marinated the bird with citrus and herbs, which is important for infusing the meat with a depth of flavor.
From marthastewart.com
Reviews 0
Total Time 12 hours 35 minutes
Category Turkey Recipes
From marthastewart.com
Reviews 0
Total Time 12 hours 35 minutes
Category Turkey Recipes
- Place turkey on cooking grate and cook, covered, and maintaining grill temperature between 300° and 325°, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 155°, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; it may take up to 3 hours, depending on exact size of bird). Let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).
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MOM'S TURKEY STUFFING RECIPE - RECIPEMAGIK
This Old-Fashioned Turkey Stuffing Recipe is exactly a copycat of my Grandma's Thanksgiving Turkey Stuffing. Bake this in oven or bake it in your turkey you'll love it.
From recipemagik.com
Total Time 50 minutes
Category Side Dish
Cuisine American
Calories 61 kcal per serving
From recipemagik.com
Total Time 50 minutes
Category Side Dish
Cuisine American
Calories 61 kcal per serving
- Bake in a preheated oven at 350 degrees F for 30-35 minutes or until the top is lightly golden brown and the bread looks crusty. Garnish with chopped parsley or fresh rosemary sprig. Serve immediately.
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10 THINGS YOU SHOULD PUT IN YOUR TURKEY THAT AREN'T STUFFING
From tasteofhome.com
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KALUA TURKEY - KA‘IWAKILOUMOKU - HAWAIIAN CULTURAL CENTER
Place turkey in foil. Rub inside cavities and outside of turkey well with Hawaiian salt. Pour liquid smoke inside cavities and outside of turkey. Cover with washed ti leaves. Wrap turkey well with heavy-duty aluminum foil, sealing all edges so that no steam can escape. Bake in pre-heated oven at 350°F for 2 hours.
From kaiwakiloumoku.ksbe.edu
From kaiwakiloumoku.ksbe.edu
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OUR 5-STAR RECIPE FOR A PERFECTLY MOIST ROAST TURKEY ...
Nov 13, 2021 · Stuff the turkey cavity with the onion, garlic, thyme, sage and rosemary. Working from the neck end of the turkey, use your fingers to loosen the skin from the breasts. Rub the butter under the skin and all over the outside of the turkey. Pour the broth into the bottom of the pan. Roast the turkey for 30 minutes.
From blog.williams-sonoma.com
From blog.williams-sonoma.com
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ROAST TURKEY WITH ROSAMAE SEASONINGS | I HEART RECIPES
Oct 22, 2021 · Instructions. Preheat the oven to 350 F. Make sure that the turkey cavities are empty, then set the turkey to the side. Next in a medium sized bowl combine the butter, Rosamae Seasonings Poultry Seasoning, and oil. Stir until nice and creamy.
From iheartrecipes.com
From iheartrecipes.com
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THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY RECIPE ...
Preheat the oven to 450 degrees F. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and ...
From foodnetwork.com
From foodnetwork.com
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CLASSIC ROAST TURKEY: HOLIDAY DINNER RECIPE | SIMPLY ...
Apr 24, 2019 · Remove giblets from the turkey and make sure cavities are free of debris. Tuck wingtips under the bird and tie drumsticks together with kitchen twine. Dry the skin thoroughly. Coat the bird with 2 to 3 tablespoons olive oil. . Mix thyme, sage, garlic powder, salt and pepper together in a small container.
From simplygluten-free.com
From simplygluten-free.com
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TURKEY GIBLETS: WHAT TO KEEP AND WHAT TO THROW AWAY | COOK ...
One of the first tasks when roasting a turkey is to check the raw bird’s cavities for the neck and giblets—the bundle of parts that often includes the heart, gizzard, and liver. You should remove these parts from the cavity and save all but the liver (which can impart a mineral, bitter taste to stock) for making gravy.
From cooksillustrated.com
From cooksillustrated.com
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TURKEY IN FOIL RECIPES
Keto Roast Turkey Recipe: Low Carb, High Fat & Easy Keto . 3 hours ago Preheat the oven to 200°C/450°F/Gas mark 4. Take the giblets out of the turkey and wash the turkey thoroughly, inside and out. Pat the outside of the turkey dry using paper towels. Cut the onion and lemon into wedges.
From share-recipes.net
From share-recipes.net
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THANKSGIVING RECIPE: SIMPLE ROAST TURKEY
Nov 24, 2021 · Remove any giblets from the cavity of the turkey and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel and rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag.
From bkreader.com
From bkreader.com
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THE BEST JUICY TURKEY ROAST (WITHOUT BRINE OR STUFFING)
Oct 17, 2017 · Next, place the turkey on a rack in a large roasting pan and brush the outside of the bird with melted butter. Rub the herb mixture liberally all over the bird. Stuff the cavity with the lemon, clove-studded onion, and bay leaves. Cover and roast for about 2½ hours (see the roasting chart below). ??Top Tips
From all-thats-jas.com
From all-thats-jas.com
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SIMPLE, SMOKED THANKSGIVING TURKEY: TRY THE RECIPE | FOX NEWS
Nov 09, 2021 · Place the quartered apple, lemon, and onion in the turkey's cavity. Also put half of the rosemary and half of the thyme in the cavity. After that, rub the melted butter and minced garlic all over ...
From foxnews.com
From foxnews.com
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