Golden Roasted Turkey Recipes

GOLDEN ROASTED TURKEY

Steps:

• In a stockpot, combine the first six ingredients. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., In a microwave-safe bowl, combine the water, apple, onion and cinnamon. Microwave on high for 3-4 minutes or until apples are tender; drain water., Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, rosemary and sage in turkey cavity. Skewer turkey openings; tie drumsticks together., Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard apple mixture and herbs.

THE BEST ROASTED TURKEY

Steps:

• Adjust a rack in the lowest position and preheat oven to 325 degrees F.
• Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil.
• Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
• Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.

JUICY ROAST TURKEY RECIPE

Steps:

• Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
• In a medium bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash /stir with a fork until well combined (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes). Take a whiff of it; you'll fall in love with how fresh it smells!
• Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; being careful not to tear the skin.
• Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
• Rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.
• Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.
• Here is a fantastic tip: to protect the turkey breast and keep it juicy: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.
• Place an oven-safe meat thermometer into the bird; beneath the drum stick; deep into the dark meat. Start roasting uncovered at 430˚F for 20 min.
• Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
• Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it's fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it's out of the oven).
• Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.

GOLDEN ROAST TURKEY

Steps:

• 1. Remove giblets and neck from turkey; wash, and set aside. Wash turkey thoroughly inside and out.
• 2. Pat dry with towels.
• 3. Remove any excess fat.
• 4. Prepare your choice of dressing.
• 5. Preheat oven to 325.
• 6. Spoon some of dressing into neck cavity of turkey.
• 7. Bring skin of neck over back; fasten with poultry pin.
• 8. Spoon remaining dressing into body cavity; do not pack.
• 9. Insert 4 or 5 poultry pins at regular intervals.
• 10. Lace cavity closed with twine, bootlace fashion and then tie.
• 11. Bend wing tips under body, or fasten to body with poultry pins.
• 12. Tie ends of legs together.
• 13. Insert meat thermometer in inside of thigh at thickest part.
• 14. Place turkey on rack in shallow roasting pan.
• 15. Brush with some butter; sprinkle with salt and pepper.
• 16. Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185.
• 17. Leg joint should move freely.
• 18. When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.
• 19. While turkey roasts, cook giblets and neck.
• 20. Place turkey on heated serving platter.
• 21. Remove cheesecloth or foil, twine, and poultry pins.
• 22. Let stand 20 to 30 minutes before carving.
• 23. Make gravy.
• 24. Notes: Approximate baking time is 18 minutes per pound.

EASY ROASTED TURKEY LEGS

Steps:

• Rub the turkey with olive oil. Combine all the ingredients for the rub and then sprinkle liberally over the turkey on both sides.
• Preheat the oven to 180C (350F). Line a roasting tin with baking paper or foil and spread the onion, rosemary and lemon slices over it.
• Place the turkey leg on top, skin side down and roast for 30 minutes.
• Turn the legs over, skin side up, and continue to cook for a further 40 minutes or until the internal temperature is 75°C (167°F).
• Rest the turkey, loosely covered with foil, for 20-30 minutes. Slice and serve!

CRISPY OVEN ROASTED TURKEY WINGS

Steps:

• Heat oven to 400°F with racks in the middle position.
• Wash the wings well, and use a paper towel to pat them dry and place the wings in a large bowl.
• In a small bowl, whisk together the seasoning and spices.
• Add the oil and sprinkle the seasonings on the wings and massage all over the wings.
• Line a rimmed baking sheet with parchment paper or aluminum foil. Then, place a wire rack on top of the baking sheet.
• Arrange the wings on the rack.
• Place in the oven and bake for 1 hour to 1 hour 15 minutes or till desired crispiness. Remove from the oven and serve.

ROASTED TURKEY

Steps:

• In the bottom of a roasting pan large enough to hold the turkey, combine celery, carrots and onions.
• In a small bowl combine fennel (if using), leeks, sliced orange and basil.
• Toss to mix.
• Place mixture in cavity of turkey.
• Place turkey on top of vegetables or on a rack over vegetables to cook.
• Make glaze: In a small bowl combine apple juice concentrate, water, orange juice, lemon or lime juice and soy sauce.
• Set aside.
• Place turkey in a preheated 400* oven 1/2 hour, then lower temperature to 350* and cook 2 to 2 1/2 hours, or until an internal temperature of 180* to 185* is reached.
• After first half hour of cooking, baste bird every 10 to 15 minutes with glaze mixture.
• Remove turkey from oven and allow it to rest 20 minutes before carving.
• While turkey is resting, pour off all pan juices into a"de-fatting cup" and allow juices to separate from fat.
• When separated, carefully pour into a serving pitcher or gravy boat.
• Taste and adjust seasoning with salt and pepper.
• Place turkey on a platter for carving.
• Note: Removal of all skin before serving will lower fat content of each portion.
• Makes 12 servings.