Roast Turkey Recipes Without Stuffing

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Just Now Roast Turkey without Stuffing Recipes 136,748 Recipes. Last updated Nov 21, 2021. This search takes into account your taste preferences. 136,748 suggested recipes. Guided. Quick Butterflied Roast Turkey Yummly. unsalted butter, salt, …

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5 hours ago Traditional Roast Turkey (unstuffed) 1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag and the neck from the turkey cavity. No need to wash the turkey (see Wash Hands: Not the Turkey), pat skin dry with paper towels. 2.

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7 hours ago Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Roast uncovered at 325 degrees 20 to 22 minutes per pound (if turkey

Estimated Reading Time: 1 min
1. Remove giblet bag from turkey. Check both cavities for extra parts. Rinse turkey inside and out with cold water and pat dry. Rub salt and pepper to taste into neck and body cavities.
2. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Roast uncovered at 325 degrees 20 to 22 minutes per pound (if turkey weighs more than 16 pounds, roast 18 to 20 minutes per pound), or until thermometer reaches 165 degrees in thigh.
3. Baste with melted butter every 30 to 45 minutes. If bird is browning too fast, tent loosely with foil or cover breast with butter-soaked cheesecloth.
4. When turkey is done, remove from oven and let rest at room temperature 20 minutes.

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4 hours ago Preheat oven to 350 degrees Fahrenheit. Take the giblets and neck out of the turkey and wash the bird inside and out (use the giblets and neck to make stock). …

Rating: 5/5(1)
Total Time: 4 hrs 30 mins
Category: Main Course
Calories: 561 per serving
1. Preheat oven to 350 degrees Fahrenheit.
2. Take the giblets and neck out of the turkey and wash the bird inside and out (use the giblets and neck to make stock). Remove any excess fat and leftover pinfeathers, and pat the inside and outside dry. Then pour hot water over the skin of the turkey. The skin will tighten (this pulls the proteins in the skin together to form a tight surface that crisps up better). Pat dry the turkey again with paper towels.
3. Place the turkey on a rack in a large roasting pan. Add one cup of water to the bottom of the pan. Brush the outside of the bird with melted butter.
4. Mix together the Italian seasoning, lemon pepper, and Vegeta or salt.

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8 hours ago No brining, no basting and no stuffing - this is my easy, fuss-free recipe that really lets the flavour shine, and ensures the turkey is lovely and juicy. Whether …

Rating: 5/5(5)
Calories: 227 per serving
Category: Dinner
1. Preheat the oven to 160C Fan/180C/350F/Gas mark 4
2. Remove the giblets and neck (you can save these to make stock another time) , tuck the tips of the legs into the cavity and tuck the tips of the wings underneath the bird.
3. Place the turkey on a large wire rack on top of a large roasting tray.
4. Rub the oil all over the turkey, then sprinkle on the salt and pepper.

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9 hours ago This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is …

Rating: 5/5(89)
Total Time: 3 hrs 30 mins
Servings: 18
Calories: 536 per serving
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan.
3. Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).

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9 hours ago A Simply Perfect Roast Turkey. Rating: 4.82 stars. 539. Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing. By Syd.

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9 hours ago The BEST Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect Thanksgiving turkey, with none of the stress! …

Rating: 5/5
Calories: 576 per serving
Category: Main Course
1. If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
2. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
3. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
4. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)

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6 hours ago Stuffing the turkey adds to the overall cooking time. Not packing the turkey with stuffing will allow the turkey to cook more evenly. We do make our …

Ratings: 68
Calories: 936 per serving
Category: Dinner, Roast Turkey, Thanksgiving, Turkey

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Just Now When stuffing can be formed in a ball, transfer to prepared baking dish. Cover tightly with aluminum foil and bake at 375°F until top of stuffing turns golden …

Servings: 10-12
Category: Side Dishes
Celery: (5g)
Total Time: 45 mins

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8 hours ago The Best Herb-Roasted Turkey Recipe. The best part of any Thanksgiving or Christmas holiday meal is the turkey. Some people would argue the stuffing, but that’s another topic.. All the …

Rating: 4.8/5(5)
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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8 hours ago Recipe Of Turkey Without Stuffing. You can roast a turkey without stuffing it. It will cook more quickly than a stuffed bird. Make sure to season the inside with salt and pepper. However, Season it with the spices you are using, just the way you season the outside. Moreover, make it remain unsealed in the fridge overnight to dehydrate the skin.

Estimated Reading Time: 3 mins

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6 hours ago To make sure that your favorite herbs permeate every bit of your bird, stuff a small bundle into the turkey cavity. Thyme, sage, parsley and a bit of rosemary are a great combination—but feel free to customize to your taste. Use this roasted sage turkey recipe as a starting point. 2 / 10. Brent Hofacker/Shutterstock.

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4 hours ago roast turkey recipes without stuffing – This Turkey Recipes tips was add at 2019-10-13 17:50:11 UTC by roast turkey recipes without stuffing Download other Turkey Recipes about Recipe in your roast turkey recipes without stuffing tips art gallery including 20 various unique image. Thanks for visiting roast turkey recipes without stuffing to the Recipe with…

Estimated Reading Time: 1 min

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5 hours ago Soak apricots and currants in chicken stock. If stuffing is too dry, add more and applejacks. Rub turkey with remaining 2 tablespoons butter. in roasting pan. Roast until skin is browned and turkey. Makes 12-14 servings.

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5 hours ago Preheat the oven to 425 degrees F. Once the turkey is prepped and ready to roast (according to the instructions above or in the recipe card) place turkey

Rating: 5/5(11)
Total Time: 5 hrs
Category: Dinner
1. Preheat oven to 425 degrees F. Position a rack in the lower third of the oven.
2. Remove turkey from the refrigerator and allow to come to room temperature. Remove the neck and giblets from the turkey and completely pat dry.
3. Place turkey on a large wire rack lined roasting pan.
4. To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, tarragon, sage, thyme, rosemary, garlic cloves, and fresh lemon zest. Mash together using a fork or spoon until everything is combined.

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3 hours ago Soak apricots and currants in chicken stock. If stuffing is too dry, add more and applejacks. Rub turkey with remaining 2 tablespoons butter. in roasting pan. Roast until skin is browned and turkey. Makes 12-14 servings.

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3 hours ago Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon …

Rating: 5/5
Total Time: 3 hrs 30 mins
Category: Dinner, Main Course
1. Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
2. Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
3. When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
4. Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.

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7 hours ago Recent recipes stuffing without a turkey molasses-brined pork chops roasted chicken with goat cheese macadamia nut crust and .. chorus girls cookies black bean burrito bowl herbal tea sweet potato-peanut soup - 1 30-minute white bean chili makeover streusel-topped sweet potatoes rhubarb vanilla compote the ultimate beef stew homestyle jerk chicken

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3 hours ago 5. Cook the turkey on a rack. This allows heat of the oven circulate underneath the turkey, ensuring the turkey cooks evenly (no burnt overcooked bits on the bottom). It also ensures …

Rating: 5/5(4)
Total Time: 3 hrs 20 mins
Category: Main Course
Calories: 437 per serving
1. Remove your turkey from the fridge about an hour before you are going to cook it.
2. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F about 15 minutes before you want to start cooking your turkey. It is really important that your oven is at the right temperature before you start.
3. Next, drizzle 2 tablespoons of olive oil over the turkey and add a pinch of salt and a good few twists of black pepper. Rub the oil, salt and pepper all over the bird and place, breast side up on a rack in a roasting tray.
4. Pour 250ml cold water into the base of the roasting tray.

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3 hours ago Deselect All. 1/4 pound (1 stick) unsalted butter. 1 lemon, zested and juiced. 1 teaspoon chopped fresh thyme leaves. 1 fresh turkey (10 to 12 pounds)

Rating: 4.8/5(313)
Difficulty: Intermediate
Category: Main-Dish
Steps: 5

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9 hours ago Roast Turkey Part Recipes . Herb Roasted Turkey Breast Choose your favorite herbs for this easy recipe. Fresh herbs do have more flavor, but you can use dried if that's easier. Use 1/3 the amount of dried herbs as the fresh herbs called for in the recipe. Start with the turkey breast skin side up on top of the stuffing or vegetables. Roasted

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2 hours ago The Best Roast Turkey Without Stuffing Recipes on Yummly Roast Turkey With Gravy, Quick Butterflied Roast Turkey, Dry-brined Roast Turkey With Garlic Sage Butter

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Just Now Let turkey rest at room temperature 1 hour. Transfer oven rack 1 level below center and preheat oven to 350 degrees near end of resting. Remove neck and …

Rating: 5/5(6)
Category: Main Course
Cuisine: American
Total Time: 4 hrs 20 mins
1. Let turkey rest at room temperature 1 hour. Transfer oven rack 1 level below center and preheat oven to 350 degrees near end of resting.
2. Remove neck and giblets from turkey and remove any pin feathers left behind. Pat outside of turkey well dry with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.
3. In a mixing bowl stir together butter, lemon zest, thyme and rosemary. Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to tear skin or butter will melt out as it bakes.
4. Transfer turkey to a large roasting pan with a roasting rack (if you are looking to buy one I have this one - affiliate link).

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6 hours ago Nov 21, 2021 · Roast Turkey With Mexican Rub Knorr. olive oil, turkey, lime juice, celery, onion, carrots, knorr sazon with coriander and annatto and 2 more. DA: 12 PA: 15 MOZ Rank: 44 Unstuffed Turkey Recipe - Food.com

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7 hours ago Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is …

1. Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
2. Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
3. Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
4. I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.

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1 hours ago A perfect Roast Turkey is actually easy to make. In this recipe, turkey is generously seasoned with fresh herbs, and then it is cooked in the oven to juicy perfection. While it takes a bit of time to make, creating a juicy thanksgiving or holiday meal is not difficult. Below are our favorite tips and a step-by-step guide!

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9 hours ago Cut the string or band of skin between the drumsticks so the thighs will cook evenly. Uncover; roast for 45 minutes to 1-1/4 hours more or until meat thermometer registers 180 degrees F …

Total Time: 3 hrs 15 mins
Calories: 436 per serving
1. Preheat oven to 325 degrees F. For stuffing, in a large skillet cook celery and onion in hot butter over medium heat for 3 minutes or until tender. Remove from heat. Stir in sage and black pepper. Place dry bread cubes in a large bowl; add onion mixture. Drizzle with enough of the chicken broth to moisten, tossing lightly to combine.
2. Remove neck and giblets from the turkey. Rinse the inside of the turkey; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity of the turkey. Pull the neck skin to the back; fasten with a skewer. Lightly spoon more stuffing into the body cavity. (Place any remaining stuffing in a casserole; cover and chill. If desired, for a moister stuffing, drizzle with additional broth. Bake stuffing in casserole alongside turkey about 45 minutes or until heated through.) Tie legs to tail with 100%-cotton kitchen string or tuck the ends of the drumsticks under the band of skin across the tail. Twist the wing tips under the back.
3. Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; season with additional salt and pepper. Insert an oven-going meat thermometer into the center of one of the inside thigh muscles, making sure the bulb does not touch bone. Cover turkey loosely with foil. Roast turkey for 2-1/2 hours.
4. Cut the string or band of skin between the drumsticks so the thighs will cook evenly. Uncover; roast for 45 minutes to 1-1/4 hours more or until meat thermometer registers 180 degrees F and an instant-read thermometer inserted in stuffing registers at least 165 degrees F. Remove turkey from oven. Cover; let stand for 15 minutes before carving. If desired, serve on a platter garnished with small apples and herb sprigs. Makes 12 to 14 servings.

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5 hours ago Alton Brown's Perfect Roast Turkey for Thanksgiving. Although you can order a fresh turkey by mail, once you take shipping into account, the cost is …

Estimated Reading Time: 7 mins

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3 hours ago In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin. Transfer to oven and roast until stuffing starts to brown, about 45 minutes.

Rating: 5/5(5)
Category: Entree, Mains
Cuisine: American
Total Time: 2 hrs

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3 hours ago Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh …

Servings: 12
Estimated Reading Time: 1 min
Category: Dinner
Total Time: 2 hrs 35 mins
1. Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin.
2. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey.
3. Tuck wings under turkey; tie drumsticks together., Sprinkle flour into oven bag; shake to coat.
4. Place in a shallow roasting pan; add turkey to bag, breast side up.

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5 hours ago Preheat the oven on 350 F. Clean the turkey. Make sure that the cavity is emptied, and all of the excess skin if trimmed. In a medium sized mixing bowl, toss in …

Rating: 5/5(5)
Total Time: 3 hrs 35 mins
Category: Dinner
1. First things first. Make sure that you thoroughly wash all of the fruit, veggies, and herbs prior to anything else. Then set to the side.
2. Preheat the oven on 350 F.
3. Clean the turkey. Make sure that the cavity is emptied, and all of the excess skin if trimmed.
4. In a medium sized mixing bowl, toss in the softened butter.

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7 hours ago WHAT TEMPERATURE TO COOK A TURKEY. Roast the turkey, breast-side down, uncovered, at 390°F (200°C) for fan forced ovens, or 425°F (220°C for standard ovens for 30 …

Rating: 5/5(21)
Total Time: 3 hrs 15 mins
Category: Dinner, Thanksgiving
Calories: 703 per serving
1. Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven.
2. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
3. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.
4. Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil.

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8 hours ago Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in …

Rating: 3.8/5(36)
Servings: 8

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8 hours ago Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. While holding drumsticks, slide parchment out from under turkey and …

1. Let turkey stand at room temperature 1 hour. Preheat oven to 325 degrees with rack in lower third. Pat turkey dry with paper towels. Fill body cavity with about 6 cups stuffing. Fill neck cavity; capacity varies, requires 11/2-4 cups stuffing. Bake any remaining stuffing separately. Secure skin flaps with toothpicks or skewers. Spread 6 tablespoons butter over top of turkey, then season generously with salt and pepper. Tie drumsticks together with kitchen twine. Tuck wings under turkey.
2. Place a 40-inch sheet of parchment on a work surface and spread with remaining 2 tablespoons butter. Place turkey on top, with a short side of bird facing you. Gather ends, wrapping turkey. Fold overlapping ends of parchment over turkey and secure with staples. Place a 48-inch sheet of parchment on work surface, place turkey on top, and rotate 90 degrees. Fold short parchment sides over turkey and secure with staples. Rotate bird another 90 degrees and repeat process with another 40-inch sheet of parchment. Secure all paper flaps with staples.
3. Place turkey in parchment on a flat (not V-shaped) rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. While holding drumsticks, slide parchment out from under turkey and discard. Return turkey to oven. Continue to roast turkey until golden brown and a thermometer inserted in breast reads 165 degrees, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving.
4. Meanwhile, remove stuffing from both cavities; transfer to an 8-inch-square baking dish and bake until thermometer inserted in center of stuffing reads at least 165 degrees, 15 to 20 minutes. Using drippings in pan, make turkey gravy.

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8 hours ago Stuffing. 1 batch Gaz’s Sage & Apple Stuffing (RECIPE IN MY BOOK) No-Turkey. Wet; 1 cup/240ml Soy Milk (if soy allergy, use oat) 10g (1/2 cup) dried mushrooms olive oil, …

Estimated Reading Time: 3 mins

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5 hours ago Roast 3 1/2 to 4 hours (or 20 minutes per pound). Cover the turkey with a tent made of foil after 1 1/2 hours or when the skin reaches a rich, brown color. Place the covered casserole of extra stuffing in the oven with the turkey about 40 minutes before the turkey is done. Test the turkey for doneness with a meat thermometer.

Servings: 8
Calories: 552 per serving

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5 hours ago Meanwhile, pour the pan juices into a heatproof measuring cup. Spoon off the fat. In a small bowl, whisk 1/2 cup of the stock with the flour. Place the roasting pan over 2 burners on high heat.

Rating: 4/5
Total Time: 4 hrs 15 mins
Servings: 12
1. Preheat the oven to 375°. Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
2. In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, 10 to 12 minutes. Add the chopped onion, celery and garlic and cook until softened, about 6 minutes. Stir in the sage and butter. Scrape the mixture into a large bowl. Add the bread cubes and toss. Stir in 2 cups of the stock and season with salt and pepper.
3. Increase the oven temperature to 450° and position a rack in the bottom of the oven. Set the turkey in the large roasting pan fitted with a shallow rack. Spoon 5 cups of the stuffing into the cavity and tie the legs together with kitchen string. Spoon the remaining stuffing into a shallow 2 1/2-quart baking dish. Scatter the quartered onion and the carrots around the turkey and add 1 cup of the turkey stock. Roast the turkey for 30 minutes. Lower the oven temperature to 375°. Roast the turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching. The turkey is done when an instant-read thermometer inserted into the thickest part of the inner thigh registers 175°. Transfer the turkey to a large cutting board and let it rest for 30 minutes.
4. Bake the remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top.

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7 hours ago Thanksgiving recipes with 10 ingredients or less: Stuffing biscuits and Sheet-pan turkey and gravy ABC News · 1 day ago. The staff inside the test kitchens at Bon Appétit have cooked up …

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7 hours ago 1. Move oven rack to lowest position. Heat oven to 325°F. Make Bread Stuffing; set aside. (Stuff turkey just before roasting.) 2. Discard giblets and neck from turkey or reserve for …

Rating: 3.5/5(2)
Category: Entree
Servings: 14
Total Time: 4 hrs 40 mins
1. Move oven rack to lowest position. Heat oven to 325°F. Make Bread Stuffing; set aside. (Stuff turkey just before roasting.)
2. Discard giblets and neck from turkey or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
3. Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
4. Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush butter over turkey. Do not add water or cover turkey.

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3 hours ago 2 Place turkey, breast-side up, in prepared pan. Rub 2 tablespoons butter mixture inside cavity of turkey. Stuff with onion and celery. Spread remaining butter mixture evenly over turkey and under skin. Cover loosely with heavy duty foil. 3 Roast 2 hours, adding an extra 15 …

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7 hours ago In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender.

Rating: 4.4/5(7)
Author: Food Network Kitchen
Servings: 6-8
Category: Main-Dish
1. In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool.
2. Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that

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Just Now Serve with the turkey and stuffing. Note: If you prefer variety in the stuffing, stuff the neck cavity with a mixture of 1 pound ground pork, 1 pound ground veal, 1 teaspoon salt, 1/2 cup finely chopped shallot, 1 egg, 1 cup bread crumbs, and 1/4 cup Cognac. …

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5 hours ago Preheat the oven to 325ºF. Remove giblets and neck from turkey. Place them in a large saucepan and set aside. Pat the turkey with paper towels inside and out. Loosely fill the neck cavity …

Cuisine: American
Category: Main Course
Servings: 15
Total Time: 4 hrs 20 mins
1. Preheat the oven to 325ºF.
2. Remove giblets and neck from turkey. Place them in a large saucepan and set aside.
3. Pat the turkey with paper towels inside and out. Loosely fill the neck cavity with stuffing (find a link to a great recipe below). Fold the neck skin over stuffing and skewer the skin to the back. Lift the wings and twist them so the tips are under the bird.
4. Stuff the body cavity. Tuck the legs under the band of skin at the tip of the body cavity or tie them with string.

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6 hours ago This recipe makes perfect use of turkey, pan drippings, and aromatic vegetables so you can whip up the main event—turkey; the side—stuffing; and the piece de resistance—GRAVY. The …

Rating: 5/5(2)
Total Time: 1 hr 30 mins
Category: Main Course
Calories: 605 per serving
1. First prepare the turkey. For the marinade, combine the salt, sugar, garlic, thyme, oregano, sage, basil, paprika, black pepper, olive oil, and butter in a small bowl. Toss the carrots, celery and onion together in a medium-sized roasting pan. Be sure to use a roasting pan that you can place on the stovetop.
2. Pour 1 tablespoon of the marinade onto the mirepoix mixture (that’s the carrots, onions, and celery), and toss until the marinade is incorporated. Place the turkey breast in the roasting pan and spread the rest of the marinade over the turkey breast, coating the entire surface area, including under the skin where you can reach it. Cover with plastic wrap and let the turkey marinate overnight in the refrigerator.
3. The next day, when you’re ready to cook your turkey, preheat your oven to 400 degrees and take the turkey out of the refrigerator to allow it to come back up to room temperature. Roast the turkey breast for about 35 minutes at 400 degrees. Baste the turkey in the pan juices, and add half a cup of water or chicken stock to the roasting pan if it looks dry.
4. Tent the breast with a piece of foil so it does not burn, and turn the temperature down to 350 degrees. Bake for another 40 minutes, or until a meat thermometer reads 160-165 degrees, and remove from the oven. Transfer the turkey breast to a cutting board to rest, leaving it covered in foil.

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Frequently Asked Questions

How long do you cook a turkey without stuffing?

According to the USDA, for an unstuffed turkey roasting at 325 degrees, you should allow 2¾ to 3 hours for an 8- to 12-pound turkey; 3 to 3¾ hours for a 12- to 14-pounder; 3¾ to 4¼ hours for a 14- to 18-pounder; 4¼ to 4½ hours for an 18- to 20-pounder and 4½ to 5 hours for an 20- to 24-pounder.

How long should you cook a 10-lb. Turkey?

Turkey?

  • Roasting Takes Hours. One way to cook a 10-lb. turkey is to roast it in the oven. ...
  • Deep-Frying Is Faster. Deep-frying a completely-thawed 10-pound turkey takes about 35 minutes. Deep-frying a turkey is a popular way to cook the bird in the southern United States.
  • Bottom Line. Time to eat! ...

What is the best roast turkey recipe?

Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan.

What is the cooking time for a 16-pound Turkey?

Turkey Recipe Cheat-Sheet How big of a turkey? This method is best for a 12 to 16 pound bird. ... How long to cook the turkey? 13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed. What temperature to cook the turkey? ... What temperature should the turkey be? ... How long to rest the turkey? ...

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