Best Roast Turkey Recipe Ever

Step 2. Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed. Step 3. Use your fingers to loosen the skin …

Rating: 5/5(10)
Total Time: 4 hrs 30 mins
Category: Whole Turkey
Calories: 774 per serving
1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
3. 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.
4. 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.

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Thanks to William (Uncle Bill) Anatooskin (recipe #46262) for inspiring me with LOTS of great ideas on my Turkey. I also combined a variety of other tips found online to …

Servings: 20
Total Time: 5 hrs
Category: Whole Turkey
Calories: 644 per serving
1. Prep: Two days before cooking:.
2. Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
3. I finished thawing mine using the cold water method two days before cooking.
4. Remove turkey parts from cavities and use as you desire.

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Insert apple, cinnamon and fresh herbs into the turkey's cavity. Roast the turkey on lowest rack for 30 minutes. Lower the oven temperature to 350 F and roast until the …

Rating: 5/5(6)
Estimated Reading Time: 3 mins
Category: Poultry
Total Time: 2 hrs 45 mins
1. Preheat oven to 500 F.
2. Remove turkey neck and giblets and set aside for your homemade gravy (it is used for the turkey stock).
3. Wash and pat dry turkey with paper towels. Place turkey on roasting tray and tuck the wings underneath the turkey.
4. Coat the turkey skin both on top and underneath (if possible) generously with olive oil or butter. You can add some chopped herbs (rosemary, thyme and/or sage) on top of the bird as well (optional).

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Tent turkey with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Make sure you calculate the roasting time based on turkey weight. Remove the foil one hour before completion time, baste with more melted butter and crank the oven to 425F for one hour.

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Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 °F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 °F, about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly.

Rating: 5/5(86)
Total Time: 20 mins
Servings: 18

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It was my 3rd time ever cooking a turkey and it was the best turkey I've ever had. So moist and flavorful. It was a hit! I modified the recipe

Ratings: 369
Calories: 591 per serving
Category: Whole Turkey
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

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The Best Herb-Roasted Turkey Recipe. The best part of any Thanksgiving or Christmas holiday meal is the turkey. Some people would …

Rating: 4.7/5(14)
Total Time: 5 hrs 20 mins
Category: Entrees
Calories: 234 per serving
1. Preheat the oven to 325F* (See Notes). Place the thawed turkey into a large baking dish (disposable or otherwise) with deep sides. Tip - If you are going the disposable pan route, I recommend placing a layer of vegetables such as thinly-sliced carrots and potatoes underneath the turkey to prevent burning on the bottom since disposable pans are so much thinner than an actual roasting pan.
2. Remove the giblets and neck (both found inside the cavity) and discard (you could keep the giblets for gravy-making but I don't and in my gravy recipe aren't necessary).
3. Tuck the wings underneath the turkey to help stabilize it, cut off any excess skin that is loose and just hanging, and pat dry with paper towels; set aside.
4. Place the softened butter into a medium-sized bowl. Add the salt, pepper, parsley, thyme, rosemary, oregano, sage, and mix with a wooden spoon until combined.

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Confit at a Glance. One more reason to love turkey confit is its terrific make-ahead potential. The process takes at least five days, but almost …

Estimated Reading Time: 7 mins

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Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350°. Continue roasting, basting every 30 to 45 minutes with …

Rating: 3/5(2)
Calories: 490 per serving
1. Position rack to the lower third of your oven and preheat oven to 450°.
2. Pat turkey dry with paper towels and season the cavity generously with salt and pepper.
3. Stuff the cavity with onion, thyme, rosemary, sage and garlic.
4. Tie the legs together with kitchen twine and tuck the wing tips under the body.

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Instructions. Prep the Turkey: Preheat oven to 450ºF. Blot the turkey dry with a paper towel and season the cavity with sea salt and black pepper. Add the celery, carrots, shallots, and rosemary into the cavity. Add the Herb Butter: In a small bowl, …

Estimated Reading Time: 4 mins

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How to Cook the Juiciest, Most Tender Oven Roast Turkey The Juiciest, Most Tender Oven Roasted Turkey In the History of Roast Turkeys. This recipe is up there with …

Rating: 5/5(135)
Total Time: 5 hrs 15 mins
Category: Main Course
Calories: 31 per serving
1. NOTE : This method cooks your turkey a LOT FASTER than usual! The USDA doesn't recommend cooking under 325 ° F However, this method steams the turkey and it will get crazy hot inside the bag. If you want an all day turkey, turn the heat down. IF it's cooking too fast, turn the heat down, the residual steam will keep it cooking. The choice is up to you!
2. Pre-heat your oven to 300 °F.
3. Pat the tops and sides of the turkey dry with paper towels and throw them out.
4. Place your turkey so that it’s completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across . Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity.

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Add the salt and sugar and pulse until blended, about 30 seconds. Rub the dry brine all over the turkey. Refrigerate, uncovered, for at least 6 hours or up to 24 hours. Rinse the turkey with cold water and pat dry with paper towels. Place the turkey, breast side up, on a rack in a large roasting pan.

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Lightly salt & pepper the outside and inside of the turkey to preference. In a medium bowl use a fork to mash together the butter, minced garlic, salt, pepper, thyme, …

Rating: 5/5(17)
Calories: 500 per serving
Category: Main Course
1. **One hour before cooking, remove the thawed turkey from the refrigerator and set on a large baking sheet to allow the turkey to come to room temperature.
2. Preheat oven to 325 degrees.
3. Remove the turkey from its packaging. Pull the neck and giblets out from the cavity and discard (or save to make gravy/stock if preferred).
4. Using paper towels, thoroughly pat dry all sides of the turkey as well as inside the turkey cavity.

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Let sit at room temperature for 1 hour, then discard ice bags. Preheat an oven to 350 degrees. Starting at the neck cavity, loosen the skin …

Rating: 4.9/5(11)
Category: Main Course
Cuisine: American
Calories: 593 per serving
1. Use an instant read thermometer to test the internal temperature of the turkey to make sure that no part of it is frozen. Internal temperatures should be above 32 degrees F. Remove the turkey from its packaging and place onto a roasting pan. Discard neck and gizzards.
2. Fill two plastic sandwich bags with ice. Clip them together and place them on the bird so that the ice can chill both breasts. Let sit at room temperature for 1 hour, then discard ice bags. Preheat an oven to 350 degrees.
3. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place slices of butter in between the skin and the meat.
4. In a small bowl, stir together paprika, oregano, basil, salt, pepper, onion powder, and garlic powder. Sprinkle over the skin of the entire turkey and rub in to coat.

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When the turkey has reached the desired temperature, remove from the oven, and tilt the bird so the inside liquids run out into the pan. Lift the whole turkey and transfer to a clean cutting board. Tent the turkey with foil and let it rest for 30 minutes before carving. Reserve the drippings for the gravy.

Estimated Reading Time: 3 mins

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Take that turkey apart, confit the legs in duck fat, and roast the breasts separately with generous bastings of butter! Rub it down with spices and smoke it! Bone it out, stuff it, and roll it

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Barbecued turkey can be a nice change up fro traditional roasted turkey recipes. Notes: Thaw turkey, if frozen, at least 72 hours in refrigerator. Reserve giblets, neck, and drippings for gravy, if desired.

Calories: 229 per serving

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