Roast Turkey With Pepperoni Recipe 415

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST TURKEY WITH PEPPERONI RECIPE - (4.1/5)



Roast Turkey with Pepperoni Recipe - (4.1/5) image

Provided by DreiFromBK

Number Of Ingredients 10

1 (12 to 14 pound) turkey
2 tablespoons kosher salt
1/2 pound pepperoni, thinly sliced
1 preserved lemon, halved lengthwise, pulp discarded and rind sliced 1/2-inch thick, plus 2 teaspoons minced rind
12 large sage leaves, plus 2 sprigs
2 rosemary sprigs
2 sticks unsalted butter, softened
2 tablespoons thyme, minced
1/2 teaspoon ground fennel
Pepper

Steps:

  • Season the turkey inside and out with the salt and transfer to a rack set in a roasting pan. Refrigerate uncovered overnight. Let return to room temperature before cooking. Preheat the oven to 300°F. Run your fingers under the breast and thigh skin to loosen; tuck the pepperoni, sliced lemon rind and sage leaves under the skin. Stuff the sage and rosemary sprigs in the cavity. Tie the legs with string. In a medium bowl, blend the butter with the thyme, ground fennel and minced lemon rind. Rub the butter all over the turkey and season with pepper. Roast the turkey in the lower third of the oven for 2 1/2 hours. Increase the oven temperature to 425°F and roast for 30 minutes longer, until well browned and an instant-read thermometer inserted in the inner thigh registers 165°F. Transfer the turkey to a carving board and let rest in a warm place for 30 minutes to 1 hour. Strain the pan juices into a bowl. Carve the turkey and serve with the juices.

PERFECT ROAST TURKEY 101



Perfect Roast Turkey 101 image

This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
One 750-ml bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
Classic Stuffing
1 cup dry red or white wine, for gravy (optional)
Giblet Stock

Steps:

  • Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
  • Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
  • After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Provided by Ina Garten

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 12

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons melted butter
1/4 to 1/2 cup good olive oil
8 carrots, peeled and cut in 2-inch chunks
10 red new potatoes, quartered
3 heads fennel, fronds removed, and cut in wedges through the core

Steps:

  • Preheat the oven to 350 degrees F.
  • 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 thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
  • Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, 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 foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

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.

More about "roast turkey with pepperoni recipe 415"

BEST ROASTED THANKSGIVING TURKEY RECIPE - HOW TO …
Nov 11, 2024 1. whole turkey (I used a 20-pounder), brined if desired. 1/2 c. (1 stick) butter, softened. 1. whole orange. 2. whole fresh rosemary sprigs, leaves stripped and minced
From thepioneerwoman.com


HOW TO ROAST THE PERFECT THANKSGIVING TURKEY - MARTHA STEWART
Oct 22, 2019 If You Must Stuff… A stuffed turkey will cook less evenly, will require longer in the oven than one without stuffing, and it poses a food safety risk (the danger being that the …
From marthastewart.com


BEST ROASTED TURKEY RECIPE WE’VE EVER MADE
Thursday: Roast the turkey, allowing approximately 14 minutes per pound, in an oven preheated to 325°F (162° C). See below for the best roasted turkey we made in a long time. How to Make the Best Thanksgiving Turkey. The key to …
From inspiredtaste.net


FOOLPROOF OVEN ROASTED TURKEY RECIPE (SO JUICY!)
Nov 2, 2020 After the turkey cooks, the carcass and inedible parts are discarded, each person isn’t actually eating 1.50 pounds of cooked turkey meat, but when selecting a frozen turkey, plan on that ratio. Therefore, a …
From averiecooks.com


EASY ROAST TURKEY RECIPE (STEP BY STEP) - SPEND WITH …
Nov 11, 2022 What Temperature to Roast a Turkey. Preheat the oven to 350°F and then when you place the turkey in the oven, turn the oven down. Slow-roasted turkey at 325°F comes out perfectly tender and juicy. According to the …
From spendwithpennies.com


CLASSIC THANKSGIVING TURKEY RECIPE | GEOFFREY ZAKARIAN
For the turkey: The morning before cooking your turkey, liberally sprinkle the inside and outside of the bird with salt and pepper. Allow to sit in the fridge, uncovered, for 24 hours, to dry the ...
From foodnetwork.com


OUR BEST THANKSGIVING TURKEY RECIPES FOR YOUR FALL FEAST
Feb 10, 2022 Stuffing the turkey with a heap of fresh thyme, a halved lemon, Spanish onion and garlic infuses this roast turkey recipe with a jolt of freshness. To finish it off, brush the outside of the turkey with an herb and garlic mixture, …
From foodnetwork.ca


HOW TO COOK THE JUICIEST, MOST TENDER OVEN ROAST …
Nov 5, 2024 The Juiciest, Most Tender Oven Roasted Turkey In the History of Roast Turkeys. This recipe is up there with my deconstructed turkey recipe and my roast turkey breast recipe as one of my faves. It fell off the bones when I …
From thekitchenmagpie.com


45-MINUTE ROAST TURKEY WITH STUFFING ON THE SIDE
Oct 17, 2024 Heat the oven to 450°F. Prepare the stuffing first: Grease an 8-cup baking pan or dish (like a 9- x 13-inch pan or ceramic or glass dish of any shape). Chop together (by hand or in a small food processor) the butter, liver, and …
From bittmanproject.com


I ASKED 4 CHEFS HOW TO ROAST THE BEST TURKEY—THEY
Nov 14, 2024 Gallant, favoring a hotter, faster roast, roasts his turkey at 450°F for about 75 to 80 minutes. To allow for a quicker cooking time, he spatchcocks his turkey and cooks it on a rack over a foil-lined baking sheet. It's like a turkey …
From simplyrecipes.com


HOW LONG TO COOK A TURKEY (TIME CHART AND TIPS) - TASTE OF HOME
Oct 23, 2024 So versatile, they're delicious with a main course of spiral sliced ham, turkey or beef roast." —Recipe contributor Linda Povlock, Hampstead, Maryland. TASTE OF HOME. …
From tasteofhome.com


ROASTED TURKEY BREAST - DAMN DELICIOUS
Nov 11, 2024 Fast and easy to make. Love the compound butter. I roasted the turkey at 450 for the first 15 mins. to get the crispy skin, then turned down the heat. The drippings were tasty for the gravy. Instead of lemon, I placed turkey …
From damndelicious.net


EASY, NO-FUSS THANKSGIVING TURKEY - TASTES BETTER …
Nov 1, 2017 The BEST Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect Thanksgiving turkey, with none of the stress! Plus a step by step tutorial for how to cook the perfect turkey. Not only …
From tastesbetterfromscratch.com


GIVE YOUR ROAST TURKEY AN ITALIAN SPIN THIS THANKSGIVING - SERIOUS …
22 hours ago Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into deepest part of breast registers 150°F (66°C) and thighs register at …
From seriouseats.com


ROAST TURKEY WITH MOZZARELLA AND PEPPERONI STUFFING
Feb 4, 2022 Transfer the turkey to a large roasting pan and roast until an instant-read thermometer inserted into the thickest part of the thigh meat (without touching bone) registers 155 to 160ºF, 2 hours 55 minutes to 3 hours 15 …
From foodnetwork.ca


Related Search