ROSEMARY ROASTED TURKEY | ALLRECIPES
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Allrecipes Member
Categories Whole Turkey
Total Time 4 hours 45 minutes
Prep Time 25 minutes
Cook Time 4 hours 0 minutes
Yield 1 (12 pound) turkey
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 596.5 calories, CarbohydrateContent 0.8 g, CholesterolContent 198.3 mg, FatContent 33.7 g, FiberContent 0.2 g, ProteinContent 68.1 g, SaturatedFatContent 8.3 g, SodiumContent 165.1 mg
ROAST SPATCHCOCK TURKEY RECIPE - NYT COOKING
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally.
Provided by Mark Bittman
Total Time 45 minutes
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
- Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
- Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
- Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
- Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.
Nutrition Facts : @context http//schema.org, Calories 532, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 25 grams, FiberContent 0 grams, ProteinContent 70 grams, SaturatedFatContent 6 grams, SodiumContent 1082 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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ROAST SPATCHCOCK TURKEY RECIPE - NYT COOKING
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Total Time 45 minutes
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Calories 532 per serving
- Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.
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