ROAST TURKEY RECIPE

Orange Glazed Turkey Breast

2009-09-21T22:46:00.000-07:00

Orange Glazed Turkey Breast
A great roast Turkey recipe to try !
Ingredients:

* 1 turkey breast, bone-in, about 5 to 7 pounds
* vegetable oil
* salt and pepper
* Glaze
* 2 cloves garlic, minced
* 2 tablespoons butter
* 6 ounces orange juice concentrate (about 3/4 cup)
* 2 tablespoons sweet orange marmalade
* 2 tablespoons brown sugar
* 1 tablespoon soy sauce
* 1 teaspoon ground ginger or 2 tablespoons fresh minced ginger

INSTRUCTIONS:
Heat oven to 325°.

Rub turkey breast lightly with vegetable oil. Sprinkle with salt and pepper. Place the turkey on a rack in a roasting pan. Roast for about 2 to 3 1/4 hours, depending on size of the turkey breast (stuffed will take longer). The cooking time guide should be on the turkey breast packaging. A meat thermometer will reach 170° when the turkey is done. If necessary, tent with a piece of buttered or oiled foil during the last hour. Baste with glaze (below) a few times the last 20 minutes of cooking time. Let turkey stand for 10 minutes before carving.

Glaze: In a small saucepan combine glaze ingredients and bring to a boil, stirring frequently.
The roast turkey recipe is done...enjoy it !
roast-turkey-with-giblet-gravy

Roast Turkey With Oyster Dressing

2009-09-21T22:43:00.000-07:00

Roast Turkey With Oyster Dressing
An amazing roast turkey recipe to try !
INGREDIENTS:

* 1 turkey, 12 to 14 pounds, prebasted, thawed according to package directions
* vegetable oil
* salt and pepper

Oyster Dressing :
* 1 1/2 pints shucked oysters
* 1 cup butter
* 3/4 cup chopped onions
* 12 cups fresh bread crumbs (16 to 18 slices)
* 1 1/2 cups chopped celery, with some leaves
* 2 1/2 teaspoons salt
* 1 scant teaspoon ground black pepper
* 1/2 teaspoon dried leaf thyme
* 1/2 to 1 teaspoon poultry seasoning

INSTRUCTIONS:
Remove giblets and neck from inside turkey; discard giblets or use to make gravy or soup. Preheat oven to 325°.

Rinse turkey and drain well; pat dry with paper towels. Skewer neck skin to back of turkey. With turkey breast-side up, lift wings toward neck, then fold under back of turkey so they stay in place. Tie legs and tail together with string or press drumsticks under band of loose skin. Brush turkey all over with the vegetable oil.

Insert meat thermometer into the center of thigh, close to body, not touching bone. Place turkey, breast side up, on a rack in large open roasting pan. Roast for 3 1/2 to 4 1/4 hours. Start checking for temperature the last hour of cooking.

Meanwhile, prepare oyster dressing (see instructions below).

When bird is nicely browned, cover loosely with a "tent" of foil. Remove foil near the end of roasting time and brush with pan drippings. The roast turkey is done when meat thermometer or instant-read thermometer reaches about 180 to 185°. The thickest part of the leg should feel soft and loose from the bone when lightly pinched with paper towel covered fingers. Remove turkey to a warm platter and let stand for about 15 minutes before carving.
The roast turkey recipe is ready to serves 10 to 14 persons...nice !

Oyster Dressing:
About 1 1/2 hours before serving time, prepare oyster dressing. Drain oysters, reserving 1/2 cup of oyster liquor; set aside. Coarsely chop the oysters; set aside.

In a large saucepan or Dutch oven over medium high heat, melt butter. When butter is hot, cook the chopped onions until tender, about 5 minutes. Remove from heat. Stir in reserved oysters and liquor. Stir in the 12 cups of bread crumbs, chopped celery, 2 1/2 teaspoons salt and 1 teaspoon pepper, and the herbs. Spoon mixture into a well greased 13x9-inch baking pan. Cover tightly with foil and bake in the oven with the turkey for 1 hour. Remove foil and bake 20 minutes longer, until nicely browned.

Roast Turkey With Giblet Gravy

2009-09-21T22:42:00.000-07:00

Roast Turkey With Giblet Gravy

An amazing roast turkey recipe to try !
Ingredients:

* 1 turkey, 10 to 14 pounds
* salt and pepper
* butter
* chunks of carrots and celery, to make rack
* Plum Glaze, optional, recipe below
* Giblet Gravy
* turkey giblets
* 2 to 3 tablespoons flour
* 2 to 3 cups water and chicken broth
* salt and pepper, to taste

INSTRUCTIONS:
Wash turkey inside and out; remove giblets and set aside. Lightly salt and pepper all over and inside. If desired, cut a tablespoon or two of cold butter into small pieces and slide under the skin, using your finger or a wooden spoon handle to gently loosen skin at the same time. Rub a little oil on the skin. Cut a few carrots and celery sticks into large chunks and place in a roasting pan to form a rack, or use a lightly oiled roasting rack. Place turkey on the vegetable chunks or rack. Fold wings under the turkey; tie drumsticks together with twine if not already secured.

Place a buttered piece of foil, buttered-side down, over breast of the turkey. Place in a 325° oven and roast for 1 hour. Remove foil. Roast until an instant-read thermometer inserted deep in thigh registers 180°, brushing occasionally with the plum glaze during the last 20 minutes, if desired. (Recipe Below) If turkey is getting too brown, tent again with a little foil. Total time will be about 3 to 3 1/2 hours. Add about 45 minutes to 1 hour for a stuffed turkey. When turkey is done, turn off oven, cover with foil, and let rest for 20 minutes longer, then carve and serve.

While turkey is roasting, place giblets in a saucepan. Cover with broth or water, or a combination, and bring to a boil; skim. Turn heat down to low, cover, and simmer for about 1 1/2 hours.

To make gravy:
Take the neck, heart, and liver out of the water and broth combination. Strain and add more chicken broth to make 2 to 3 cups. Remove meat from neck and chop along with the liver and heart (cut away any tough gristle parts). Place roasting pan with the roasting juices over medium heat. Stir in 2 to 3 tablespoons flour (1 tablespoon for each cup of broth). Heat ,stirring, until flour is dissolved in the turkey juices. Gradually add the chicken broth, stirring and cooking until thickened.

Plum Glaze (optional)

# 1/2 cup red plum jam or red currant jelly
# 2 tablespoons dry red wine or water
# 1/2 teaspoon cinnamon
# 1/4 teaspoon allspice
# 1/4 teaspoon coarsely ground black pepper

Combine ingredients in a saucepan and bring to a boil. Use to brush on turkey about 20 minutes before done. If turkey glaze begins to brown too much, cover with a lightly buttered piece of foil.
The roast turkey recipe with giblet gravy is ready to serve....
roast-turkey

HERB ROAST TURKEY

2009-09-21T22:41:00.000-07:00

HERB ROAST TURKEY RECIPE

A great roast turkey recipe to try !
Ingredients:

* 1 whole 12 to 14 pound turkey
* 1/2 cup rosemary sprigs, fresh
* 1/2 cup sage leaves, fresh
* 1 apple, quartered
* 1 stalk celery, halved
* 1 onion, halved
* 1/2 cup butter, melted

INSTRUCTIONS:
Remove giblets and neck from turkey; reserve for other uses or use to make broth for gravy if desired. Rinse turkey with cold water and pat dry.

Loosen skin from the turkey breast a bit not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place.

Place apple, celery, and onion into the neck cavity. Place the turkey, breast side up, on a rack in a shallow roasting pan; brush with melted butter. Cover turkey loosely with a piece of aluminum foil.

Bake at 325° until meat thermometer in the thickest part of the thigh registers about 180° F. The turkey will take about 3 to 4 1/2 hours, depending on size and oven. Remove turkey and let stand 15 minutes before carving. The roast turkey recipe is ready to serve with gravy...hmmm..delicious ! Enjoy it !
moms-great-roast-turkey-recipe

Mom's Great Roast Turkey Recipe

2009-09-21T22:36:00.001-07:00

Mom's Great Roast Turkey Recipe

A great roast turkey recipe to try !
Ingredients

* 1 turkey, approx. 15 lbs.*
* Juice of a lemon
* Salt and pepper
* Olive oil or melted butter
* 1/2 yellow onion, peeled and quartered
* Tops and bottoms of a bunch of celery
* 2 carrots
* Parsley
* Sprigs of fresh rosemary, thyme

INSTRUCTIONS

1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.

Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup.

2 Preheat the oven to 400 degrees F.

3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.

4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.

5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.

6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.

Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.

7 Chop up the turkey giblets (gizzard, heart). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe).

8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.

If you want the breast to be browned as well, you can turn over the bird for the last 15-20 minutes of cooking, at an oven temp of 300°F. (Oven must be at least 250°F for browning to occur.) Note that if you do this, you will have a higher risk of overcooking the turkey breast. We never worry about browning the breast.

Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.

9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.

Making Turkey Gravy

Scrape all the drippings off of the bottom of the roasting pan. Pour drippings into a smaller skillet. Ladle off excess fat with a gravy spoon and save for possible use later. In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Slowly add the cornstarch mixture to the drippings, stirring constantly. You may not end up using all of the cornstarch mixture. Only add as much as you need to get the desired thickness. Allow time for the cornstarch to thicken the gravy. Add salt, pepper, sage, thyme, or other seasonings to taste.
The roast turkey recipe is ready to serve....enjoy it !
herb-roast-turkey recipe

Mom's Great Roast Turkey Recipe

2009-09-21T22:36:00.000-07:00

Mom's Great Roast Turkey Recipe

Ingredients

* 1 turkey, approx. 15 lbs.*
* Juice of a lemon
* Salt and pepper
* Olive oil or melted butter
* 1/2 yellow onion, peeled and quartered
* Tops and bottoms of a bunch of celery
* 2 carrots
* Parsley
* Sprigs of fresh rosemary, thyme

INSTRUCTIONS

1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.

Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup.

2 Preheat the oven to 400 degrees F.

3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.

4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.

The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.

5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.

6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.

Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.

7 Chop up the turkey giblets (gizzard, heart). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe).

8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.

If you want the breast to be browned as well, you can turn over the bird for the last 15-20 minutes of cooking, at an oven temp of 300°F. (Oven must be at least 250°F for browning to occur.) Note that if you do this, you will have a higher risk of overcooking the turkey breast. We never worry about browning the breast.

Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.

9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.

Making Turkey Gravy

Scrape all the drippings off of the bottom of the roasting pan. Pour drippings into a smaller skillet. Ladle off excess fat with a gravy spoon and save for possible use later. In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Slowly add the cornstarch mixture to the drippings, stirring constantly. You may not end up using all of the cornstarch mixture. Only add as much as you need to get the desired thickness. Allow time for the cornstarch to thicken the gravy. Add salt, pepper, sage, thyme, or other seasonings to taste.
simplest-roast-turkey.

Thanksgiving Roast Turkey Recipe

2009-05-30T19:48:00.000-07:00

Thanksgiving Roast Turkey Recipe

Ingredients
* 1 whole turkey (16 lbs. for our example)
* 1 stick of butter - room temperature
* Salt & pepper - Accent seasoning salt is ideal
* Stuffing (dressing) - optional
* Additional seasonings - optional

Roasting Your Turkey

Place the oven rack in the lowest possible position to allow room for the roaster. Preheat oven to 325 degrees. Remove the turkey neck, giblets etc from the cavity of the turkey. Rinse your turkey in cold water, drain. Coat your roasting pan with no-stick cooking spray.

Place your turkey in the roasting pan and fill the cavity with stuffing if you choose to do this. Do not pack the stuffing tightly!
Rub your turkey with the softened butter stick and sprinkle it with the seasonings of your choice (salt, pepper, Accent, etc.) Many turkeys come with a pop-out meat thermometer -- but they sometimes malfunction. Play it safe and insert your own meat thermometer into the thigh.

Cover the turkey loosely with aluminum foil and place it in the oven. While it's roasting, frequently baste the turkey with the butter and it's own natural juices. Remove the aluminum foil about 1 hour before the turkey is finished roasting. The average roasting time for a 16 lb turkey is up to 5 hours, but it's not done until your meat thermometer reads about 180 degrees.

When your turkey is done, remove the stuffing and let it stand for about 15 minutes to ease the carving process. Transfer the turkey to the serving platter and begin carving. The roast turkey recipe is ready...enjoy the Thanksgiving !
moms-great-roast-turkey-recipe

Roast Turkey

2009-05-30T19:43:00.000-07:00

Roast Turkey Recipe

INGREDIENTS

• 15-lb. turkey
• Salt and freshly ground black pepper to taste

Sherry Reduction Gravy
• 1 1/2 cups Amontillado or Oloroso sherry
• 3 tablespoons butter
• Salt and freshly ground black pepper to taste
• 3 cups stock

INSTRUCTIONS

Preheat the oven to 500 degrees F. Rinse the turkey and remove the giblets, and place it on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard and any other trimmings. Place in the oven, legs first.
Roast 20 to 30 minutes, or until the top begins to brown, and then turn the heat down to 350 degrees. Continue to roast, checking every 30 minutes or so (if the top threatens to brown too much, lay a piece of aluminum foil directly onto it). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh measures 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for
the last 20 to 30 minutes of cooking.

Remove the turkey from the oven. Take the bird off the rack and make Sherry Reduction Gravy (see recipe below) while the bird rests (let it sit for about 20 minutes before carving).

Sherry Reduction Gravy

Remove the giblets, and pour off all but a tablespoon of the fat from the turkey’s roasting pan (leave as many of the solids and as much of the dark liquid behind as possible). Place the roasting pan over two burners and turn the heat to high.
Add the sherry and cook, stirring and scraping all the brown bits of the bottom of the pan, until the liquid has reduced by about half, 5 minutes or so. Add 3 cups and bring to a boil, still stirring all the while. Turn the heat to medium and simmer for about 5 minutes. Stir in the butter and, when it melts, the salt and pepper. Keep warm. The Turkey recipe is ready to serve....enjoy the turkey !
thanksgiving-roast-turkey-recipe.

Roast Turkey

2009-02-13T02:49:00.000-08:00

Roast Turkey...an amazing roast turkey recipe...try this !

Ingredients

* 1 (12-20 lb) whole turkey
* 4 tablespoons butter
* chicken broth
* 2 tablespoons salt
* 2 tablespoons ground black pepper
* 1 tablespoon onion powder
* 2 tablespoons garlic powder, granulated
* 1 tablespoon dried tarragon
* 1 tablespoon dried parsley flakes
* 1 tablespoon dried thyme
* 1 tablespoon dried basil
* 1 tablespoon sage
* 2 tablespoons paprika

INSTRUCTIONS

1Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
2.Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
3.Mix all of the seasonings, except the paprika, together with the butter.
4.Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
5.Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper,
onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
6.Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
7.Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
8.Cooking time will vary depending on the size of the turkey.
9.NOTE: I always cook my turkey unstuffed.
10.I place my stuffing into baking dishes to bake.
The roast turkey recipe is ready for a great feast .....enjoy the party ! Nice !

roast-turkey-recipe.

The Simplest Roast Turkey

2009-02-13T02:45:00.000-08:00

The Simplest Roast Turkey Recipe

An amazing roast turkey recipe to try !
INGREDIENTS

* 1 (14- to 16-lb) turkey, neck and giblets (excluding liver) reserved forturkey giblet stock
* 2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
* 1 1/2 teaspoons black pepper
* Special equipment: pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

INSTRUCTIONS
Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
Put oven rack in lower third of oven and preheat oven to 450°F.
Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.

Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 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.

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 1 3/4 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.

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 1 1/2 teaspoons and pepper to 3/4 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 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). The roast turkey recipe is ready to serve...enjoy it !
roast-turkey recipe

Mom's Roast Turkey Recipe

2009-02-13T02:41:00.001-08:00

Mom's Roast Turkey Recipe

Preparation time: About 5 hours.
Ingredients :

* 1 turkey, approx. 15 lbs.*
* Juice of a lemon
* Salt and pepper
* Olive oil or melted butter
* 1/2 yellow onion, peeled and quartered
* Tops and bottoms of a bunch of celery
* 2 carrots
* Parsley
* Sprigs of fresh rosemary, thyme

INSTRUCTIONS

1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup.
Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.

2 Preheat the oven to 400 degrees F.

3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.

4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.

The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.

5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this
process). Sprinkle pepper over the turkey.

6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.

Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.

7 Chop up the turkey giblets (gizzard, heart). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe).

8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.

If you want the breast to be browned as well, you can turn over the bird for the last 15-20 minutes of cooking, at an oven temp of 300°F. (Oven must be at least 250°F for browning to occur.) Note that if you do this, you will have a higher risk of overcooking the turkey breast. We never worry about browning the breast.

Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it. The roast turkey recipe is ready to serve...enjoy the feasts...Nice !

Thanksgiving Roast Stuffed Turkey

2009-02-13T02:33:00.000-08:00

Thanksgiving Roast Stuffed Turkey ....a great roast turkey recipe to try ! Great one !

Ingredients:

* 1 6- to 24-pound dressed turkey, fresh or frozen (allow 1 pound per serving for birds 12 pounds or under, and 3/4 pound
* Kosher salt and ground pepper
* Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder
* Dressing (stuffing) of choice, optional
* Vegetable oil
* Turkey Gravy

INSTRUCTIONS:

To refrigerate fresh turkey:
A whole turkey purchased fresh (not frozen) may safely be refrigerated up to 2 days before roasting.

To prepare the turkey for roasting:
Do not stuff the turkey until immediately before roasting. When ready to roast the turkey, rinse the outside and cavities of the bird under cold, running water. Cut away and discard any fat
remaining on the bird. Place the turkey on several layers of paper towels to drain. Using additional paper towels, pat the outside and cavities dry. Sprinkle cavity liberally with salt and pepper.

To stuff the turkey, stand the bird on its tail end in a large bowl; using a tablespoon, stuff the neck cavity loosely with dressing.
Pull the neck skin over the dressing and fasten it to the body with a poultry skewer. Turn the bird and place the neck end in the bowl; stuff the body cavity loosely with dressing. It is important to stuff the dressing fairly loosely in the bird because dressing expands during cooking.

Remove the turkey from the bowl and lay the bird, breast side up, on a piece of waxed paper or directly on a clean work surface. Pull the legs close to the body and tie the ends together with cotton string.
If the tail has been left on the bird, tie the legs to the tail to partially close the body cavity. Some frozen turkeys are packed with a metal clamp to secure the legs, in which case it is not necessary
to tie the legs with string. Fold the wings under the bird to provide a platform for roasting.

Place the turkey, breast side up, on a wire rack in a shallow roasting pan. Brush all the exposed surfaces with vegetable oil.
Sprinkle liberally with your choice of herbs, spices, salt, and pepper. Insert a meat thermometer into one of the inner thigh areas near the breast, making certain the tip of the thermometer is not touching bone. While many commercial turkeys are packed with a disposable thermometer preinserted into the breast which is designed to pop up when the bird is done, a standard meat thermometer, inserted into the thickest part of the thigh at the time the turkey is placed in the oven for roasting, is considered a more reliable means of determining doneness. Also, a standard meat thermometer makes it possible to know how close the turkey is to being done -- an aid in timing preparation of the remainder of the meal.

To roast the turkey:
Preheat the oven to 325 degrees F.
Cover the turkeyloosely with extra-heavy aluminum foil, leaving space between the bird and the foil. Lightly tuck the foil around the front, back, and sides of the bird. Do not add water to the pan.
Roast the turkey until the meat thermometer reaches 180 degrees F. and the juices run clear.
The roasting time may vary up to 30 minutes, depending upon the bird and the oven. Use the meat thermometer to check the temperature of the dressing. The center of the dressing inside the bird (or in a separate baking dish) must reach a temperature of 165 degrees F. for food safety.

Remove the aluminum foil about 30 minutes before the turkey is done to complete the browning of the bird.
When done, remove the turkey from the oven and place it on a serving platter or carving board; cover loosely with aluminum foil and let it stand 10 minutes before carving. Meanwhile, make the Turkey Gravy. Remove all the dressing from the neck and body cavities before carving the turkey. Pour the gravy into a gravy boat and pass at the table.

To roast unstuffed turkey:
Follow the instructions above, omitting the dressing (stuffing).
Roast the turkey until the meat thermometer reaches 180 degrees F. Traditional turkey side dishes include mashed potatoes, sweet potatoes or yams, cranberry sauce, and of course, pumpkin pie.

The roast turkey recipe is ready for a great feast...enjoy it !

roast-turkey-recipe.

TANGERINE GLAZED TURKEY

2008-11-01T21:49:00.000-07:00

Try this great roast turkey recipe....a nice one !

INGREDIENTS

* 3/4 cup unsalted butter, divided
* 3/4 cup canola oil
* 1 1/2 cups tangerine juice
* 1 (10 pound) whole turkey, neck and giblets reserved
* 2 1/4 cups sausage stuffing
* salt and pepper to taste
* 2 1/4 cups turkey stock
* 3 tablespoons all-purpose flour

DIRECTIONS

1. Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.
2. Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.
3. Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.
4. Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the
pan.
5. In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.
This great roast turkey recipe is ready to serve....great taste ! Enjoy the feasts !

PERFECT ROAST TURKEY

2008-11-01T21:03:00.000-07:00

Try this great roast turkey recipe...the perfect one !

INGREDIENTS
* 1 (18 pound) whole turkey
* 1/2 cup unsalted butter, softened
* salt and freshly ground black pepper to taste
* 1 1/2 quarts turkey stock
* 8 cups prepared stuffing

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time.
Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
This perfect roast turkey recipe is ready to serve...great taste ! Enjoy it !

Turkey Gravy

2008-11-01T21:00:00.000-07:00

Great Turkey Gravy to accompany your roast Turkey...great combination 1

INGREDIENTS
Stock for Gravy:

4 1/2 cups chicken stock
1 1/2 cups white wine or water
1 onion chopped
1/2 cup sliced carrots
1/2 cup sliced celery

INSTRUCTIONS
While the turkey is in the oven, put the turkey parts (neck and giblets) into a large saucepan. Add the stock, wine, onion, carrot and celery. Bring it all to a boil.
Reduce the heat to low and skim off any fat. Simmer for 3 hours. Strain the mixture into a large measuring cup, adding wine, if needed, to make 3 cups. Set aside.

To Make the Turkey Gravy:

3 cups stock, as above
1/4 cup flour
1/2 teaspoon each, salt and pepper

To make the gravy, put the roasting pan on the stove element. Skim off the excess fat in the roasting pan. Cook the remaining juices for 1 minute. Whisk in stock, leaving out 1/2 cup, and bring to a boil, stirring to scrape up the brown bits from the pan.

Mix the 1/2 cup of stock with the flour until there are no lumps in the mixture. Add the flour mixture into the pan and stir well to make sure you have no lumps. Reduce the heat and simmer for 5 minutes, stirring often. Whisk in butter, salt and pepper to taste. Strain if desired.
This great Turkey Gravy is ready to accompany your great roast Turkey...enjoy !

Roast Turkey Recipe

2008-11-01T20:57:00.000-07:00

Try this great Roast Turkey Recipe...a nice one 1

INGREDIENTS
15 pound turkey
1/4 cup butter, softened
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon each, salt and pepper

INSTRUCTIONS
Preheat the oven to 325ºF.
Remove giblets and neck from turkey. Place them in a large saucepan and set aside.
Pat the turkey with paper towels inside and out. Loosely fill the neck cavity with stuffing. Fold the neck skin over stuffing and skewer the skin to the back. Lift the wings and twist them so the
tips are under the bird.
Stuff the body cavity. Tuck the legs under the band of skin at the tip of the body cavity or tie them with string.Immediately place the turkey, breast side up, on a rack in the roasting pan. If you don't have a rack, butter a few slices of bread on both sides and place them on the roasting pan first. Sit the turkey on top of the bread to keep it from sticking to the pan.

In a small bowl, mix together butter, sage and thyme. Rub this mixture over the turkey. Sprinkle with salt and pepper.Place foil over the turkey so that it points upwards in the middle,
making a tent shape. Make sure the foil is dull side up. Leave the sides open.

Roast the turkey at 325ºF, for 4 hours. Baste every 30 minutes to 1 hour. Remove the foil after 4 hours and continue roasting until a meat thermometer inserted into the thigh registers 185ºF and the stuffing reads 165ºF. This will probably take about 1 hour longer.Transfer the turkey to a cutting board. Tent with the foil and let stand for about 20 minutes to let the juices settle before carving. This roast turkey recipe is ready to serve. Enjoy the feasts !