Roasted Turkey Recipe
Nina Said:
Does anyone have a recipe for a delicious roasted turkey?We Answered:
My turkey is so famously juicy, my group will not allow anyone else to make it for Thanksgiving Luncheon, but me.Optional
Get a plastic bucket at Home Depot. Fill with water and 1/3 of a salt container of table salt. Place a defrosted turkey into the bucket for 4-6 hours. This is called brineing and it will produce the juicest turkry you ever had.
First of all pick up the breast skin and separate it from the breast with a sharp knife forming a little pocket between the breast and the skin. Cut up a 1/2 stick of butter and put it in the pocket (you can put herbs into the butter if you like by soften it then refrigerate again get hard again. You can use thyme, sage or rosemary and or a combo or chipotle butter, email me for the recipe) If the skin is shorter covering the breast, just pull it down and stick toothpicks making a "stitch" to keep the skin next to the breast compleatly covering the breast. Rub the bird with butter all over the outside skin as well. season with a generous amount of Adobo spice seasoning (this just gives the skin a nice color and a bit of a tangly taste to the skin, trust me try it, it's all good) and a little black pepper. I always stuff my bird to prevent dryness, but if you don't, that will be okay too. Just throw some cut up orange, onion, lemon, and some thyme, sage and rosemary into it, be sure to fill up the cavity.
Tie the legs
Now the important part.
Make a tent out of Aluminum foil that fits to cover the entire breast, bunching up the center forming something to grip like a little handle. Put the bird on a a rack, if you have one, if you don't that's okay too. It goes into a preheated 4.25 degree oven ( at this point no tent) until the skin looks evenly brown. I always do a 23-25 ponder and that takes about 55 minutes for the browinig, but if yours will take less like 18-20 pounds than I am guessing about 45 minutes.
Remove the bird from the over. Turn the temperature down to 350 degrees. Place the tent carefully covering the breast, at this point you can insert the thermometer or thermometer prob into the breast, careful not to tuch a bone. The turkry is done when the breast meat temp reads 165 degrees. Don't worry about the dark meat because the tent will do it's job and protect the breast, the legs and theighs will be done because they are not tented. Check the temperatures throughly with an instant read thermometer in many places. Most foodies agree today 170-185 degrees, especially for white meat is dry and over cooked. Do not cook the breast meat more then 165 degrees or the meat will be dry.. If you follow the instructions here you will have the best turkey you ever had. By the way, my stuffing, it is a common breakfast pork sausage stuffing, I believe you can get a recipe from Jimmy Dean Sausage web site. It's on the package at Thanksgiving time. Don't use a store brand or bargin brand cheap breakfast sausage, it won't turn out right
Try to find Jimmy Dean or Jones.Good Luck
If you have any questions or if you want my recipe for the chipotle butter what I use to put under the turkey skin which will make the best trukey in the world, email me at
bobbb6@yahoo.com
Sue Said:
Does anyone have a recipe for roasted turkey legs?We Answered:
try here:http://rds.yahoo.com/_ylt=A0geuo27RUtFhB…
http://rds.yahoo.com/_ylt=A0geuo27RUtFhB…
http://rds.yahoo.com/_ylt=A0geuo27RUtFhB…
Rose Said:
I need a recipe using canned tomato soup to go along with roasted turkey.?We Answered:
At http://www.campbellsoup.com/searchresult…their is over 400 tomato soup recipes.
There is bound to be one you will like just search for tomato without an e at the end.
Andrew Said:
Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing Recipe?We Answered:
You are so right! But this is all I could find for you.Oven Roasted Turkey Breast and Cornbread Stuffing
Begin by making cornbread stuffing. Melt half the butter in a pan over medium heat and toss in apple cubes. Cook for approximately 2 minutes until apples are a light brown and then set aside in large bowl. In the same pan melt remaining butter and add rosemary and sweet Italian sausage. While cooking, break up Italian sausage and cook until lightly browned, then add onions and continue cooking for 10 minutes until soft and golden. Add sausage mixture to apples in large mixing bowl, along with cornbread pieces. Season well with salt and pepper, and give it a good toss until well combined. In a separate bowl whisk together egg, cream and stock, and pour that over cornbread. Stir stuffing together and set aside in refrigerator. Now begin to butterfly turkey breast. Use a sharp, thin knife to cut down the length of turkey breastbone to remove the breast. Cut breast parallel to the board, almost in half, just stopping short of the outside edge. Open out the two halves as if you were opening a book. Now you?ve got a large piece of meat that will cook evenly and is thin enough to roll. Lay turkey breast flat. Sprinkle cut surface of the turkey with salt and pepper and then spread out the stuffing ½ inch away from edge so the breast can be rolled and tied. Start with left side and roll turkey over filling and into a cylinder. Tuck in ends if you need to contain stuffing. Then, using four pieces of kitchen twine, tie turkey in four places and season all over with salt and pepper. In a large roasting pan heat three tablespoons of olive oil until smoking hot. Put turkey in roasting pan and sear all over. When seared, transfer pan to oven and roast for about 20 minutes. (Test with meat thermometer; internal temp should reach 160 F). Take turkey out of oven and let rest for 5-10 minutes, then cut crosswise into slices.
Andrea Said:
Does anyone have a recipe for roasted turkey WITHOUT stuffing?We Answered:
Preheat the oven to 350. Remove the package of giblets from the turkey. Line the pan with foil. Optionally rub the turkey with butter and seasonings. Put the turkey in the pan. Cover with foil and seal the foil around the edges. Cook.