Moms Thanksgiving Rosemary Roasted Turkey Recipes

ROSEMARY ROASTED TURKEY

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).

MOM'S THANKSGIVING ROSEMARY ROASTED TURKEY

Steps:

• 1. Preheat oven to 325 degrees F (165 degrees C).
• 2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• 3. Wash the turkey inside and out; pat dry. Remove any large fat deposits.
• 4. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin.
• 5. Work it loose to the end of the drumstick, being careful not to tear the skin.
• 6. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg.
• 7. Rub the remainder of the rosemary mixture over the outside of the breast.
• 8. Use toothpicks to seal skin over any exposed breast meat.
• 9. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan.
• 10. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

EASY ROASTED THANKSGIVING TURKEY

Steps:

• Pat the turkey dry with paper towels. Rub 3 tablespoons of the butter all over the bird, legs, thighs, breasts, everywhere. Rub the salt over the bird evenly. Place the turkey into a large plastic bag, preferably a sealable one, press out the air, and seal it tight. Place the turkey in a roasting pan, breast side up in the refrigerator for 2 to 3 days. Turn the turkey at least once a day, and rub the salt into the bird through the plastic bag
• After 2 to 3 days, and 1 day before Thanksgiving, remove the bird from the fridge and take it out of the plastic bag. Do not rinse the bird, but pat it dry with paper towels. Place the turkey in a rack in the roasting pan, and refrigerate uncovered, for another 24 hours.
• Remove the turkey from the fridge 1 hour before cooking to allow it to come to room temperature. Preheat the oven to 325°F. Place a rack in the lower third of the oven, and make sure you raise or remove the upper racks so the turkey can fit with room to spare on top.
• Place the orange sections, onions halves, and rosemary and thyme sprigs into the cavity of the bird. Tuck the wings behind the back of the bird and place it in a rack in a roasting pan breast side up. Tie the legs closed (some birds have a little plastic gadget that holds the legs together, thus closing up the cavity).
• Rub the remaining three tablespoons softened butter all over the turkey, covering all of the skin. Season generously with the pepper. Make sure the turkey is breast side up in the rack in the roasting pan, and place the pan into the oven.
• Pour the wine and chicken broth into the pan around the turkey. Place the pan in the oven. After one hour, baste the bird with the juices from the bottom of the pan. Start checking after 2 hours with an internal thermometer, sticking it into the deepest part of the thigh, and making sure that it does not touch bone. The temperature should be 160°F. If, as the turkey is cooking the top starts to get too browned, just tent a large piece of tin foil over the top of the bird.
• When the turkey is finished cooking, remove it to a cutting board with a moat, tipping any juices that have accumulated in the turkey back into the roasting pan. Let the turkey sit, tented with foil, for at least 20 minutes.
• While the turkey is resting, pour all of the liquid from the roasting pan into a large measuring cup. Put it into the fridge and when the fat has risen to the top, use a spoon to scrape off the fat and discard. You also can use a fat separator for this purpose. Click here for how to make gravy, or just drizzle the pan juices over the turkey meat.
• Carve the turkey and serve.