Stuffed Roast Turkey With Compound Butter Recipes

ROAST TURKEY WITH HERB BUTTER

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

STUFFED ROAST TURKEY

Steps:

• Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking, loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika., Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes. , For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing.

ROASTED BUTTER HERB TURKEY

Steps:

• In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
• Preheat the oven to 450 degrees F.
• Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
• Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
• Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

ROAST TURKEY WITH TRUFFLE BUTTER

Steps:

• Preheat the oven to 325 degrees F.
• Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.
• Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
• Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
• Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
• Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.

STUFFED ROAST TURKEY WITH COMPOUND BUTTER

Steps:

• Mix butter, herbs, garlic and pepper in medium bowl until blended. Add 1/2 cup gravy; mix well. Refrigerate 1 hour.
• Heat oven to 325°F. Prepare stuffing as directed on package; cool. Meanwhile, remove and discard neck and giblets from turkey cavities. Free legs from tucked position, but do not cut band of skin.
• Separate the skin from the flesh by gently running your hand between the flesh and skin on the breast, going back toward the legs as far as you can, being careful not to tear or break apart the skin. Spread butter mixture both under the skin and onto outside of turkey.
• Stuff neck and body cavities lightly with prepared stuffing. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; refrigerate until ready to use.
• Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray.
• Bake turkey 3 to 3-1/4 hours or until done (165°F), adding dish with remaining stuffing to oven for the last 30 min.
• Remove turkey from oven. Pour 1 cup of the pan juices into medium saucepan. Stir in remaining gravy. Bring to boil, stirring frequently. Remove stuffing from turkey. Carve turkey. Serve turkey with stuffing and gravy.

GORDON RAMSAY ROAST TURKEY RECIPE

Steps:

• Start by preheating the oven to 220°C. While it is heating, make the compound herb butter.
• Take a large bowl and add butter and sprinkle some salt and pepper over it. Pour a little bit of olive oil into the bowl and mix. Add the lemon juice, lemon zest, parsley, and crushed garlic to it and mix well.
• Now, hollow out the turkey and season the cavity with some salt and pepper. Then, stuff the turkey with onion, lemon, and garlic halves. Also, add 2 bay leaves to it.
• Gently loosen the skin all over the turkey with your hand and stuff the herb butter under its skin. Spread it all under the skin so the turkey gets evenly coated. Then, stuff the 4 remaining bay leaves under the turkey skin as well.
• Now, place the turkey on a roasting tray keeping its breast side up. Rub the butter all over the turkey skin and sprinkle some salt and pepper over it. Lastly, drizzle some olive oil over it and rub it with your hands to coat the turkey.
• Now, place the turkey on a roasting tray keeping its breast side up. Rub the butter all over the turkey skin and sprinkle some salt and pepper over it. Lastly, drizzle some olive oil over it and rub it with your hands to coat the turkey.
• Lower the heat of the oven to 180°C and return the turkey to the oven. This time, roast it for 2 ½ hours, basting and checking every half an hour.
• After that, take out the turkey and let it rest for about 45 minutes. Remove the bay leaves from under its skin. Then, carve it and serve with gravy, stuffing, and cranberry sauce.

STUFFED ROAST TURKEY

Steps:

• preheat oven to 400*F.
• season cavity of turkey with salt and pepper.
• fill with stuffing. carefully peel away skin from meat on breast portions of turkey. slide pieces of chili pepper butter between skin and meat. truss turkey and season well. sprinkle with lemon juice.
• place turkey in large roasting pan. cook 30 minutes at 400*F (160"C); continue cooking 2 hours and 30 minutes. baste turkey every 15 minutes.
• Note: if breast of turkey browns too quickly, cover with sheet of aluminum foil.
• remove cooked turkey from roasting pan and keep hot but do not carve.
• to make sauce, place roasting pan on stove over high heat. add vegetables and seasonings, cook 7 minutes. mix flour and cook 4 minutes over medium heat. pour chicken stock and mix well. cook 7 minutes.
• strain sauce and serve with turkey.