No Fail Roasted Turkey Recipes

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NO-BASTE, NO-BOTHER ROASTED TURKEY



No-Baste, No-Bother Roasted Turkey image

Keep things simple with Trisha Yearwood's foolproof No-Baste, No-Bother Roasted Turkey recipe for Food Network.

Provided by Trisha Yearwood

Categories     main-dish

Time 7h10m

Yield 10 to 12 servings

Number Of Ingredients 8

1/2 stick salted butter, softened
One 12-pound turkey, completely thawed and all giblets removed
2 tablespoons salt
2 teaspoons pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium sweet onion, such as Vidalia, cut in half
1 large carrot, cut in lengths to fit the turkey cavity
2 cups boiling water

Steps:

  • Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
  • Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
  • Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

PERFECT NO-FAIL ROAST TURKEY GRAVY



Perfect No-Fail Roast Turkey Gravy image

If you are looking for a fantastic homemade turkey gravy, look no further! This is by far the absolute best tasting gravy to accompany the traditional Thanksgiving or Christmas roast turkey, stuffing and mashed potatoes. No other gravy will do! From my family to yours--I hope you enjoy as much as we do!

Provided by BecR2400

Categories     Poultry

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 11

turkey parts (giblets, gizzards, neck, and liver)
4 cups water or 4 cups turkey broth
1 carrot, shredded
1 stalk celery, finely chopped
3 -4 tablespoons onions, finely chopped
1 bay leaf
1/3-1/2 cup turkey drippings (with browned bits)
1/2 cup water
6 tablespoons flour
1/4 cup milk (optional) or 1/4 cup cream (optional)
salt and pepper, to taste

Steps:

  • In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
  • Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
  • Continue to cook, covered, until giblets are done, about 2 hours more.
  • Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
  • Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
  • Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
  • Heat through briefly, and season with salt and pepper to taste.
  • Pour into a gravy boat to serve. ENJOY your perfect gravy!

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • 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.
  • 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 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.

Provided by Ina Garten

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  • Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  • Slice the turkey and serve.

NO-FAIL ROASTED TURKEY



No-Fail Roasted Turkey image

In-laws coming over for Thanksgiving where YOU have to roast the turkey for the first time? Nervous and jittery are you? Not to worry! Just follow these detailed instructions and you'll fly by! The only thing is, your mother-in-law might get jealous because you produced a much better turkey than she ever did. *.* This is an equally good and easy recipe for veteran cooks too -- delicious, tender, VERY juicy, and super eye appeal. It took me several years to hone the details of this recipe but, now, I'm pleased with the final result and I think I'll stay with this one for awhile. Cooking time does NOT include the brining process so give yourself 12-24 hours for this if you can, although you CAN skip the brining if you're pressed for time. I hope you enjoy it as much as we do! And serve your bird with Recipe #146456

Provided by Bone Man

Categories     Whole Turkey

Time 5h30m

Yield 1 turkey, 12 serving(s)

Number Of Ingredients 14

1 (20 lb) whole turkey, thawed (I buy either Butterball or Honeysuckle White brand)
4 gallons water
1 1/4 cups kosher salt
1 cup dark brown sugar
24 ounces beer, not lite (I use regular Budweiser or Miller's)
6 dried bay leaves
1 cup salted butter
1 1/2 teaspoons paul prudhomme's Vegetable Magic seasoning (or, "Poultry Magic," or, poultry seasoning)
1 teaspoon seasoning salt (I use Lawry's)
1 teaspoon Mrs. Dash seasoning mix, original blend
cooking spray (I use olive oil type but any brand will do)
8 lbs ice
1 large onion, peeled and quartered
1/4 cup fresh parsley, roughly chopped

Steps:

  • NOTE: You can skip the brining step if you wish -- the turkey just will not be quite as juicy.
  • Prepare the brine. In a large, well-cleaned cooler, blend 4 gallons of water, the kosher salt, the brown sugar, the beer, and the bay leaves. Stir until all the salt and sugar has been dissolved. There is no need to boil this blend.
  • Trim up the turkey. There is usually excess fat and skin around the neck and around the body cavity opening. Just trim off this excess tissue, remove any giblets from the inside of the turkey and rinse it in cold water, inside and out.
  • Place the turkey in the brine and dump in the ice. Close the cooler and allow the turkey to brine for 12-24 hours. Check it after 12 hours to see if it needs more ice. If you don't have a long time before baking, even 4 hours of brining will improve the turkey.
  • After brining, remove the turkey from the cooler, (discard the brine), and pat it dry with paper towels, inside and out. Blend the Vegetable Magic seasoning, the seasoned salt, and the Mrs. Dash seasoning and then rub the turkey all over with this blend, inside and out. Use all the seasoning.
  • Place the onion and parsley inside the body cavity. Mash chunks of butter with your hands and carefully shove it under the skin of the breast of the turkey.
  • Preheat the oven to 350-°F -- you will roast the turkey at this temperature.
  • Line a roasting pan with wide aluminum foil. Spray it with the cooking spray. Place the turkey in the lined roasting pan, breast up, tie the legs together with some cotton string, and then cover the top loosely with another piece of aluminum foil. Do not seal it shut. Cover the roaster and place it in the oven. I use the second rack from the bottom but ovens vary -- you want the roasting pan to be near the middle.
  • Bake the turkey for 4 1/2 hours and then remove the turkey from the oven and check it with a thermometer, if you have one, by shoving the probe tip to the deepest part of the meat. In my experience, it is best if your turkey has an interior temperature of 185°F If your turkey has been brined, this temperature will yield a juicy and tender turkey and all the meat is done nicely at this point.
  • If your thermometer registers anything less than 185°F, or if you don't have a thermometer, bake the turkey, (again, covered), for one more hour, increasing the oven temperature to 375°F If it's 185°F or better at the end of the 4 1/2 hours, allow the turkey to "rest", uncovered for at least 30 minutes prior to carving.
  • If you have returned your turkey to the oven for a final hour, then remove it from the oven at the end of that time and allow it to "rest" for at least 30 minutes prior to carving. My turkeys usually end up somewhere around 190°F when they come out of the oven and mine always take the full 5 1/2 hours. If the wings are so tender that they fall off, I just stick them inside the body cavity to keep them from drying out any during supper. (Some people will argue that 190°F is too hot, but if your turkey is tender, very juicy, delicious, and nicely done all the way through at that temperature, what makes the difference?).
  • NOTE: I'm not a big fan of stuffing the turkey with dressing, but if you do, be aware that this alters the cooking time.
  • Enjoy your perfect turkey.

Nutrition Facts : Calories 1277.8, Fat 63.9, SaturatedFat 23.4, Cholesterol 416.9, Sodium 12310.6, Carbohydrate 58.8, Fiber 13.4, Sugar 18.2, Protein 117.4

NO-FAIL ROAST TURKEY GRAVY FOR THANKSGIVING



No-Fail Roast Turkey Gravy for Thanksgiving image

A wonderful easy recipe for turkey gravy just in time for the holidays! *In order to have enough drippings (and your turkey to be tender and juicy!), I always add about 3 cups water to the bottom of my roaster. For large roasters make sure there is at least 1" covering the bottom. This gravy turns out every time. PROMISE! :D...

Provided by Kelly Williams

Categories     Roasts

Time 15m

Number Of Ingredients 8

4 Tbl. butter
4 Tbl. flour
1 can chicken broth
1 1/2 cups pan drippings
1 1/2 Tbl. cornstarch
1 1/2 Tbl. cold water, not hot or warm!
1/4 tsp. poultry seasoning
salt and pepper to taste, add slowly til you like it

Steps:

  • 1. In large saucepan pan, melt butter, stir in flour. Cook stirring for 5 minutes over medium heat. Do not brown. Whisk in broth and drippings slowly. Bring to a boil while whisking. Whisk and boil til thickened. Won't take long. Add poultry seasoning. In small glass, mix cornstarch and cold water. Pour cornstarch slurry into gravy and whisk. Whisk for 1-2 more minutes simmering. Add salt and pepper to taste.

VERY MOIST AND FLAVORFUL ROAST TURKEY



Very Moist and Flavorful Roast Turkey image

Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.

Provided by Andie

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 12

Number Of Ingredients 8

½ cup cold butter
1 (12 pound) whole turkey, neck and giblets removed
1 tablespoon vegetable oil
2 Granny Smith apples - cored, peeled, and cut into 8 wedges each
1 large onion, cut into 8 wedges
½ whole head garlic, separated into cloves and peeled
1 pound celery, cut into 2-inch lengths
1 tablespoon poultry seasoning

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
  • Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
  • Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
  • Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
  • Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
  • Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g

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