TURKEY IN OVEN RECIPES

Name: How to Roast a Turkey
Prep time: 15 min
Total time: 3 h 15 min
Yield: 8
Cuisine: American
Ingredients: 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

BEST ROAST TURKEY RECIPE - HOW TO COOK A PERFECT TURKEY IN ...

Best Roast Turkey Recipe - How to Cook a Perfect Turkey in ... 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

Ingredients

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

OVEN-ROASTED TURKEY BREAST RECIPE - BETTYCROCKER.COM

Oven-Roasted Turkey Breast Recipe - BettyCrocker.com image

There’s no need to bother with a big, messy bird. This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. When you’re in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1/2 cup butter, melted
1/4 cup dry white wine or apple juice
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
Remove turkey from oven and let stand 15 minutes for easier carving.
Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Nutrition Facts : Calories 460 , CarbohydrateContent 3 g, CholesterolContent 165 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 49 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 480 mg

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Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

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1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
2. Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
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5. Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
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7. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
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