Best Roast Turkey Recipe
Adam Said:
I need hash brown recipe PLEASE!?We Answered:
Cook hash browns, hamburger and chopped peppers together until meat is cooked through. Drain. Add diced tomatoes, 1/4 cup broth. Heat through. Serve with shredded cheese on top.Susan Said:
Bronze Turkey for Christmas?We Answered:
I never had a bronze turkey so I can't compare them.I always use a cook in bag for my turkeys, but be sure to follow the directions exactly! If you forget to put flour in the bag or forget to put a whole in the bag, the results are not pleasant.
Turkeys cooked like this are very very moist and do not take long at all to bake.
Sorry I don't know anything about the bronze turkeys. I believe they are quite rare!
Dwayne Said:
Please Help How do i make a turkey?We Answered:
This was my answer to a previous similiar question and you can use it as a basis for your bird. Keep in mind you will need to adjust the time depending on the size and I would recommend stuffing it after you roast it to ensure the stuffing is cooked through and doesn't contain any uncooked juices from the meat-(plus the juices in the bottom of the roaster with a little sea salt and flour and some of the fat drained off makes and excellent homemade easy gravy!) There is an add-on for good easy deviled eggs after the turkey recipe but I would pay more attention to the bird size and make the necessary adjustments-ie. 16lbs approx. 4hrs, 12lbs approx. 3hrs and so on -just keep the 45minute browning at the start and leave 45minutes to an hour at the end to finish crisping the skin. And remember to turn the temperature down before placing the bird back in your oven once covered after the initial 45min browning!(as always, good luck and happy holidays to you and your from me and mine!)For a twenty pound unstuffed bird I would start the turkey on 450d f for about 45minutes and cover the wings with aluminum foil sprayed with pam or other cooking release agent. After the 45 minutes is up i would loosely cover the bird with a heavy duty foil(dull side sprayed and down) also sprayed and leave on for 3 hours(only remove to baste and then place gently back on dull side down) at 350df for normal elevation-325df for sea level or below sea level areas like the southern states. After the 3 hours are up remove tin foil (save)and leave uncovered for about an hour or until meat thermometer inserted into the meatiest part of the thigh(does not touch bone or pierce through to the inside of cavity) reads 159df-162df. Remove from oven and place saved foil over the roast and seal tightly and let rest for about 40minutes on counter before carving.
Poultry is one of the animal proteins that continue to cook after being removed from the oven, much in the same way the eggs do when you boil them for hard boiled(see add-on). Many a turkey/chicken/pheasant/duck/goose were ruined and dry because they were took out of the oven too late or carved to soon and the juices ran out! Most roasts whether beast or foul should rest and the bigger the game-the longer the resting period!
add-on:
place 1 dozen fresh eggs in a pot that fits them to cover the bottom and not stack on each other
fill with cold water to come about a half inch over them and sprinkle with kosher salt, place on stove on high and allow to come to a boil. Turn the control down to medium high so they don't rattle and count to 50. Cover the pot with lid remove from the burner and let sit until the water is lukewarm to touch (or you would trust a four year-old to reach in and grab one!)
remove eggs and crack gently on all sides and ends and de-shell under lukewarm to cool runinng water letting shells fall back into the pan.
slice each in half and mash the yolks with
1T dijon mustard
1T diced shallots or red onion
1/4 t sea salt
1/8 t white ground pepper
1/2 t dried chives
and enough mayonnaise to make it moist enough to pipe back into whites
garnish with sliced olives(green or black), drained patted roasted red bell pepper slices, parsley, etc.
Enjoy, and happy holidays to you and yours!
{ps. the tip about 15minutes for every pound unstuffed and twenty for stuffed is a good baseline, but I would definitely have to take in consideration the oven and the elevation! kudos to whoever that tip came from! "=)}
Source(s):
25yrs professional chef/caterer now retired
Colleen Said:
Need recipe suggestions please help?We Answered:
My standby is a very simple but yummy pasta salad. I use tri-colored pasta, Italian dressing, black olives and cheese squares (or crumbles) - grape tomatoes can be added, onions, peppers for a great color, whatever you like!Any kind of cheese will work and it will set the theme for the salad. Feta for Greek, pepper jack for spicy, cheddar for a bold flavor etc. I always add a touch of sugar to the dressing too so it's not too vinegary. Save the dressing for the last minute if you can.
If you mean green type salad, basic components of greens, fruit, cheese and nuts seem to be big these days. Apples and walnuts with goat cheese is one example. Apples go surprisingly well in a green salad, as do grapes. Orange slices and almonds with a light tasting feta. Pears and Gorgonzola with pecans. Berries might be interesting with the right vinaigrette. OK now I'm just daydreaming, sorry :)Best turkey you ever had?
We Answered:
I made the Alton Brown recipe from foodTV.com and I will never do it any other way from now on. Even the 3 day leftovers were still juicy and delicious.http://www.foodnetwork.com/recipes/alton…
There is also a video on this recipe but I don't have the link. The two keys are marinate it and DON'T use stuffing.
My second choice would be deep fried turkey, as long as someone else does all the work.