Ina Garten Roast Turkey Recipe

Ina Garten shares her secrets to roasting a perfect Thanksgiving turkey.Save the recipe: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-turkey-r

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Steps: Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat.

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Garten said the recipe saves a ton of time and called it "the best turkey I've ever made." Ina Garten has shared plenty of turkey recipes over the years, but the " Barefoot Contessa" star has

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Preheat the oven to 325 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. …

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize.
3. Sprinkle on the flour and cook, stirring constantly, for 1½ minutes.
4. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper.

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Ina makes a dry brine for her turkeys. I have always only done a wet brine, so doing a dry brine really intrigued me. Two or three days before you plan to roast the turkey, …

Reviews: 8
Calories: 74 per serving
Category: Main Dishes
1. Two or three days before you plan to roast the turkey, combine 3 tablespoons of salt, the minced thyme, and lemon zest.
2. Wash the turkey inside and out, drain it well, and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs.
3. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for one or two days.
4. The day before you plan to roast the turkey, remove the plastic wrap, and leave the turkey in the fridge. The skin will dry out and turn a little translucent.

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Ina Garten Turkey Tetrazinni Recipe - All information great www.therecipes.info. Ina Garten Turkey Tetrazzini Recipes. 5 hours ago 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 …

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Ina Garten has loads of Thanksgiving recipes. NBC/Contributor/Getty Images Celebrity home cooking expert and lifestyle guru Ina Garten has a recipe for herb-roasted turkey breast that takes just two hours maximum from start to finish, which makes it perfect for a last-minute dinner.

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Estimated Reading Time: 6 mins

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This is a Ina Garten recipe. An alternative to the traditional turkey feast. She writes, I don't know anyone who looks forward to carving a turkey on Thanksgiving. Instead, I …

Rating: 5/5(3)
Total Time: 2 hrs 35 mins
Category: Poultry
Calories: 723 per serving
1. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
2. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
3. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.).
4. Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.

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If You Make Ina Garten’s Perfect Roast Turkey …. 1. Dry brine for two days, then schedule a day for air-drying. Dry brining is highly effective and far easier to manage than wet brining. Two days is better than one, if you can start your turkey process earlier in the week. Scheduling an extra day in the prep schedule to let the turkey skin

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But Garten’s Make-Ahead Roast Turkey for four is easy as can be. Garten recommends using an 8-10 pound turkey. A couple of days before Thanksgiving, rub your turkey inside and out with salt

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Ina Garten Says This Make-Ahead Thanksgiving Turkey Is the Best One She's Ever Made Leah Goggins 11/15/2021 Omicron spreads across U.S., dashing holiday hopes, putting NHL on pause

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Ina Garten Herb-Roasted Turkey Breast . Ina Garten Herb-Roasted Turkey Breast is a whole turkey seasoned well in the breast area under and over the skin with many different flavors such as garlic, rosemary, sage, thyme leaves, salt, and black pepper, lemon juices, and mustard.

Cuisine: American
Total Time: 2 hrs 20 mins
Category: Dinner
Calories: 154 per serving

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Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side. Serves 8. Preparation time: 3 days. Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014)

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I love Ina Garten’s (Barefoot Contessa) recipe for roasting turkey. I decided to share it because it’s a super simple recipe to make and comes out moist and flavorful. I did …

Rating: 5/5(1)
Total Time: 2 hrs 30 mins
Category: Quick And Easy
Calories: 61 per serving
1. Preheat oven to 350 degrees.
2. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers, if it has any, and pat the outside dry.
3. Place the turkey, breast side up, in a large roasting pan. Sprinkle inside the turkey cavity with salt and pepper. Stuff the cavity with thyme, lemon, onions and garlic.
4. Brush the outside of the turkey with the melted butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

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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.

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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°F.

Rating: 4.5/5(23)

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Frequently Asked Questions

Is ina garten a chef or a cook?

Ina Garten, also known as the “Barefoot Contessa,” is one of the most beloved and famous celebrity chefs in the business, despite having no professional training. Before becoming a cookbook author and TV host, Garten lived in Washington, DC, and worked for the White House Office of Management and Budget.

Is ina garten a chef?

Ina Garten; full name, Ina Rosenberg Garten is a Brooklyn born writer, television personality, and celebrity chef. Her association with the Food Network has made Ina a household name. Most people will not be aware of the fact that her career in the culinary arts was influenced by Time-Life Cookbooks.

What is the best roast turkey recipe?

It's important to remember to not stuff the turkey in the main cavity from behind. Stuff it from the neck end to ensure the whole bird cooks properly. Weigh the bird after stuffing to calculate the cooking time. For a quick roast bird, bake the stuffing ...

How to roast the perfect moist turkey?

Method:

  1. Heat oven to 180C/160C fan/gas 4.
  2. Spread butter all over the turkey and season with salt and pepper.
  3. Place turkey in a roasting tin, breast side up, and roast for 40 minutes per kilo for the first 4 kilos then 45 minutes for every kilo over that ...

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