Juicy Thanksgiving Turkey Recipes
JUICY THANKSGIVING TURKEY
This Juicy Thanksgiving Turkey is the ultimate centerpiece on the holiday table. Dressed in herbs and butter while surrounded by tender roasted vegetables, every bite of this Thanksgiving classic is moist and delicious!
Provided by Pamela
Categories Main Course
Time 4h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Wash and rinse your turkey under water. Put the turkey in a roasting pan.
- Separate the skin over the breast meat and put 3 tablespoons of butter underneath the turkey skin and the other 3 tablespoons on top.
- Pour the chicken broth all over the turkey.
- In a small bowl mix parsley, onion powder, paprika, garlic powder, salt and pepper. Rub all over the turkey.
- Add carrots, celery and onion in the bottom of the pan.
- Put turkey breast side up, cover with foil and cook for 3 hours. Remove the foil and cook an additional 45 minutes, or until the internal temperature reaches 165 degrees. Remove from oven and allow to sit for 10 minutes.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
WORLD'S SIMPLEST THANKSGIVING TURKEY
The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 1 turkey
Number Of Ingredients 0
Steps:
- Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.
JUICY ROAST TURKEY
I can't wait to serve this juicy turkey at Thanksgiving-so I make it several times throughout the year. The aroma that wafts through the house as it bakes is almost as mouthwatering as the bird itself. -Terrie Herman, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 535 calories, Fat 29g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 594mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.
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JUICY THANKSGIVING TURKEY RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (2)Total Time 3 hrs 10 minsCategory Main CourseCalories 1285 per serving
- Pat the turkey dry and season the cavity with Johnny's seasoning salt. Put a handful of the seasoning salt in your hand and spread the salt under the skin and on top of the turkey.
- Finely chop the thyme, rosemary, and sage. In a small bowl, combine the chopped herbs with minced garlic and softened butter.
- In a pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add the chopped celery and onion, and sauté until the onion is translucent.
- Place the turkey into an oven bag and puncture the top of the bottom with a knife about 15 times. I puncture the button so that the drippings fall into the bottom of the pan for later use.
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