Roasted Turkey Recipe No Stuffing

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Roasted Turkey Recipe No Stuffing

Just Now The Best Roast Turkey Without Stuffing Recipes on Yummly Quick Butterflied Roast Turkey, Dry-brined Roast Turkey With Garlic Sage Butter, Roast Turkey Breast

Preview / Show more

See Also: cooking a turkey without stuffingShow details

5 hours ago No need to wash the turkey (see Wash Hands: Not the Turkey), pat skin dry with paper towels. 2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired. 3. Cover turkey loosely with a tent of heavy-duty aluminum foil.

Preview / Show more

See Also: Turkey recipes without stuffingShow details

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.

Preview / Show more

See Also: world's best roast turkey recipeShow details

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.

Preview / Show more

See Also: best roasted turkey recipeShow details

9 hours ago Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F. Make the herb butter by combining room temperature …

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)

Preview / Show more

See Also: Turkey Recipes Thanksgiving RecipesShow details

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.

Preview / Show more

See Also: Turkey RecipesShow details

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 …

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.

Preview / Show more

See Also: Turkey RecipesShow details

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.

Preview / Show more

See Also: Turkey RecipesShow details

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 …

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.

Preview / Show more

See Also: Turkey RecipesShow details

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

Preview / Show more

See Also: Turkey RecipesShow details

1 hours ago Turkey Stuffing Without Bread Recipes Vegan with… [ezcol_1third] Mushrooms No Bread Stuffing detoxinista.com. By Detoxinista. Ingredients: 9 Main …

Estimated Reading Time: 2 mins

Preview / Show more

See Also: Turkey Recipes Bread RecipesShow details

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).

Preview / Show more

See Also: Turkey RecipesShow details

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.

Preview / Show more

See Also: Turkey RecipesShow details

5 hours ago Traditional Roast Turkey Apricot Stuffing & Honey Glaze {no stuffing recipe} Phil Vickery Posted on 3 March 2010. There are only two ways to cook a turkey. Roasted or part roasted and part steamed, I prefer the latter for two reasons. First, not only does the bird cook much quicker, but the meat stays very juicy and succulent.

Preview / Show more

See Also: Turkey RecipesShow details

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.

Preview / Show more

See Also: Turkey RecipesShow details

1 hours ago Greek Traditional Turkey with Chestnut and Pine Nut Stuffing. Rating: 4.72 stars. 32. This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for …

Preview / Show more

See Also: Turkey Recipes Stuffed RecipesShow details

3 hours ago 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 …

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.

Preview / Show more

See Also: Turkey RecipesShow details

Just Now Turkey Stuffing Pizza with Caramelised Onions & Brie Inside the Rustic Kitchen. warm water, olive oil, sugar, passata, mozzarella, semolina, vinegar and 13 more.

Rating: 5/5(1)

Preview / Show more

See Also: Turkey Recipes Bread RecipesShow details

7 hours ago When I eat roast turkey, I want a basic recipe, no special herbs or brines. Slow roasted straight up, browned to perfection. Just the way Grandma used to do it when I was a little girl. I begin …

Rating: 5/5(5)
Total Time: 4 hrs
Category: Whole Turkey
Calories: 830 per serving
1. Tear the bread into pieces, and place back into the bags overnight.
2. Dice the onion, and leave covered on the counter.
3. The next day, saute the diced onion in margarine, stir in sage and chicken broth.
4. Place the bread pieces in a large mixing bowl, pour most of the onion mixture onto the bread and stir.

Preview / Show more

See Also: Turkey Recipes Stuffed RecipesShow details

5 hours ago Preparing the Turkey to Be Stuffed. Preheat the oven to 325°F/160C. In the bottom of a roasting pan place 3-4 ribs of celery. This will make a rack for the turkey to sit on, and will make cleaning the pan easier. Remove the giblets and neck from the turkey and rinse the turkey under cold water.

Estimated Reading Time: 7 mins

Preview / Show more

See Also: Turkey Recipes Stuffed RecipesShow details

5 hours ago Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or …

Rating: 5/5(1.8K)
Calories: 594 per serving
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Preview / Show more

See Also: Turkey RecipesShow details

7 hours ago 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. …

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.

Preview / Show more

See Also: Turkey RecipesShow details

1 hours ago Ingredients Needed for an Oven-Baked Turkey. To make a roast turkey, here’s what you’ll need: Turkey – fresh, or frozen, and completely thawed turkey.; Butter – use unsalted butter to …

Ratings: 3
Calories: 386 per serving
Category: Dinner
1. Remove the turkey from the fridge one hour prior to cooking to allow it to come to room temperature.
2. Preheat the oven to 180°C/356°F.
3. Remove the neck and giblets, and save them for gravy if you wish to make giblet gravy. Remove any pin feathers that were left behind, and pat the bird dry using paper towels. Do NOT rinse the turkey.
4. Tuck the wings behind the bird, then season the cavity with salt and pepper and stuff with onion quarters, garlic cloves, and fresh herbs. Truss the legs using butcher twine for better presentation.

Preview / Show more

See Also: Turkey RecipesShow details

1 hours ago When you're ready to make the stuffing: Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and …

Rating: 5/5(6)
Total Time: 1 hr 25 mins
1. The day before: Tear or slice bread into 1/4" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.) When you're ready to make the stuffing: Preheat oven to 350º and butter a large baking dish.
2. In a large skillet over medium heat, melt butter.
3. Add onion and celery and cook until soft and fragrant, 8 minutes.
4. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more.

Preview / Show more

See Also: Turkey RecipesShow details

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

Preview / Show more

See Also: Turkey Recipes Stuffed RecipesShow details

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.

Preview / Show more

See Also: Turkey RecipesShow details

7 hours ago 1 1/2 tbsp. apple vinegar. Combine flour, sugar and salt in a bowl, adding the Crisco gradually. In a separate bowl beat the yolk, water and vinegar, then add the dry ingredients and combine. Cool in the fridge for 30 minutes. Sprinkle some flour on …

Preview / Show more

See Also: Turkey Recipes Thanksgiving RecipesShow details

1 hours ago The recipe helped me fall in love with stuffing—to this day I will always push aside the biggest plate of turkey if it means I can fill up on more stuffing. No dish can compare to the oniony

Estimated Reading Time: 2 mins

Preview / Show more

See Also: Bread RecipesShow details

6 hours ago Brush turkey with oil. Combine remaining salt, pepper, onion salt, and garlic salt; sprinkle mixture over surface of turkey. Place turkey, breast side up, in a covered roaster; pour water in …

Servings: 8-12
1. Combine bread cubes, cornbread, eggs, milk, butter, onion, 1 teaspoon salt, and 1/2 teaspoon pepper in a large mixing bowl; mix well. Stir in oysters.
2. Remove giblets and neck from turkey; reserve for other uses. Rinse turkey thoroughly with cold water; pat dry.
3. Stuff oyster dressing into cavity of turkey; close with skewers. Tie ends of legs to tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely.
4. Brush turkey with oil. Combine remaining salt, pepper, onion salt, and garlic salt; sprinkle mixture over surface of turkey. Place turkey, breast side up, in a covered roaster; pour water in bottom of pan. Cover and bake at 350° for 2 1/2 to 3 hours or until drumsticks are easy to move, basting frequently with pan drippings.

Preview / Show more

See Also: Turkey RecipesShow details

8 hours ago Stir in the salt, pepper, and sage and cook for an additional 3 minutes. Place the bread cubes into a large, deep bowl. Pour 1/4 cup of the butter/celery …

Rating: 5/5(49)
Total Time: 15 mins
Category: Chicken
Calories: 1050 per serving
1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl.
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.

Preview / Show more

See Also: Turkey RecipesShow details

6 hours ago Many stuffing recipes call for broth, and buying vegetable, turkey, or chicken broth from the store can certainly help you make a delicious finished product. But if you want to take your bread stuffing to the next level, take a page out of The Kitchn ’s book and make a batch of homemade broth.

Preview / Show more

See Also: Turkey Recipes Thanksgiving RecipesShow details

3 hours ago To make the cranberry and sage stuffing, heat the oil in a large non-stick frying pan over medium heat. Add onions and garlic and cook 8–10 minutes until softened. Remove from the heat, add the breadcrumbs, sage, cranberries, orange rind and butter and stir until …

Preview / Show more

See Also: Turkey RecipesShow details

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.

Preview / Show more

See Also: Turkey RecipesShow details

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

Preview / Show more

See Also: Turkey Recipes Thanksgiving RecipesShow details

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)

Author: Ina Garten
Steps: 5
Difficulty: Intermediate

Preview / Show more

See Also: Turkey RecipesShow details

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.

Preview / Show more

See Also: Turkey RecipesShow details

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

Preview / Show more

See Also: Turkey RecipesShow details

3 hours ago Lightly pack stuffing into turkey cavity. Spoon any remaining stuffing into a lightly greased 1 1/2-quart casserole dish. Roast turkey approximately 20 minutes per pound, or until a …

Servings: 8
Total Time: 4 hrs 50 mins
1. Remove giblet package from turkey's neck cavity, and pat turkey dry with paper towels. Rub skin with olive oil, and sprinkle inside and out with salt and pepper; place in a large roasting pan.
2. Preheat oven to 375° with oven rack in lowest position. (Remove other racks.) Melt butter in a deep skillet over medium heat. Add onion, celery, and garlic; cook, stirring, 5 minutes or until softened. Add oysters and next 4 ingredients. Transfer to a large bowl; let cool slightly.
3. Stir cubed bread and next 3 ingredients into onion mixture, tossing gently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Lightly pack stuffing into turkey cavity. Spoon any remaining stuffing into a lightly greased 1 1/2-quart casserole dish. Roast turkey approximately 20 minutes per pound, or until a thermometer inserted in thickest portion of thigh registers 165°. Transfer to a cutting board, cover with foil, and let rest 20 minutes before carving.

Preview / Show more

See Also: Turkey RecipesShow details

4 hours ago Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking …

Rating: 3/5(29)
Category: Side Dish
Servings: 18
Total Time: 20 mins
1. In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
2. In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
3. Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

Preview / Show more

See Also: Turkey RecipesShow details

5 hours ago Clearly, a 140°F start is too low—the stuffing barely comes back up above 130° by the time the turkey is done roasted. 160°F is the way to go, delivering perfectly cooked breasts, legs, and stuffing, all in one pretty darn presentable package, if I do say so myself.

Preview / Show more

See Also: Turkey RecipesShow details

6 hours ago Miso-Butter Roast Chicken With Acorn Squash Panzanella. This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all …

Preview / Show more

See Also: Thanksgiving RecipesShow details

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

Preview / Show more

See Also: Turkey RecipesShow details

6 hours ago Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl. Meanwhile, in a large saute pan, melt the butter and add the …

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Place the turkey tenderloins in the baking dish and top with stuffing mixture. Press down firmly on each tenderloin. Put extra stuffing in the pan around the turkey tenderloins. Bake in oven …

Cuisine: North American
Total Time: 45 mins
Category: Main Course
Calories: 558 per serving
1. Preheat oven to 350 degrees F/180 degrees C. Have ready a medium sized baking dish.
2. Season the turkey on both sides using one teaspoon of the salt.
3. Heat the olive oil in a skillet set over high heat. Sear the turkey on each side for about 2 minutes. Remove from heat.
4. Add butter to the skillet until it melts, about a minute. Add the bread crumbs, remaining salt, pepper, garlic powder and onion powder. Stir really well and let cook for about 3 - 4 minutes until the bread crumbs are a little crisp. Remove from heat and leave to cool for a few minutes. Stir in the chopped parsley and parmesan cheese.

Preview / Show more

See Also: Turkey RecipesShow details

4 hours ago The BEST Stuffing Recipe. If I were to stand at a table loaded with the classic Thanksgiving dinner dishes, and have to choose just one to eat for the rest of …

Rating: 4.4/5(59)
Total Time: 40 mins
Category: Side Dish
Calories: 261 per serving
1. Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
2. Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
3. To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
4. To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Saute the cubed bread, butter, onion, celery, mushroom, apple and pecans. Add the savory, sage, thyme, pepper, garlic powder, and apple juice. Bake in …

Cuisine: American
Category: Side Dish
Servings: 8
Calories: 276 per serving

Preview / Show more

See Also: Turkey RecipesShow details

All Time (46 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How long do you cook a turkey without stuffing?

Directions Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes.

What is the best roast turkey recipe?

Directions. Brush butter all over turkey then season generously with salt and pepper. Place turkey breast side up on a roasting rack inside of a large pan. Pour chicken broth into the pan. Transfer to oven and immediately reduce oven heat to 350°. Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours,...

Should a Turkey be stuffed before cooking?

For the best results, the stuffing should be prepared immediately before the turkey will be stuffed, and the turkey should be stuffed immediately before it is ready to go into the oven. This will reduce the risk of the growth of harmful bacteria.

What is the best way to cook a Turkey in the oven?

Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes.

Most Popular Search