Best 2 Perfect Every Time Turkey Recipes

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Cooking a turkey can be a daunting task, especially if you're aiming for a perfectly cooked, juicy, and flavorful bird. With so many recipes and cooking methods out there, it can be hard to know where to start. But fear not, with a little planning and the right approach, you can easily achieve turkey perfection. Whether you prefer a traditional roasted turkey or something more creative, there are countless ways to prepare this classic holiday dish. So gather your ingredients, preheat your oven, and let's dive into the world of perfect turkey cooking!

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT TURKEY EVERY SINGLE TIME



Perfect Turkey Every Single Time image

I did not believe this would work when I first learned this recipe, however, I tried it and it is amazing! It will work on any whole turkey up to 15 lbs. Follow the directions to the letter! Read the entire recipe before starting and have your ingredients ready. This is so super easy, but I do tend to get very detailed with the...

Provided by Donna Graffagnino

Categories     Turkey

Time 1h45m

Number Of Ingredients 9

12-15 lb whole turkey, completely thawed
2 stick butter or margarine, room temperature
salt and pepper
2 large onions, sliced into thick circles or wedges
3 stalk(s) celery, cut into 3-4 inch pieces
2 large carrots, cut into 3-4 inch pieces
1 medium apple, cut into wedges
5-6 clove garlic (whole)
3-4 c chicken stock/broth, or water

Steps:

  • 1. To Brine or Not To Brine - If you prefer to brine your turkey, do this the day before you plan to cook it. Brining helps season and draw moisture into the meat to keep it flavorful and juicy. A good rule of thumb is to use 1 cup of table salt and 1/2 cup sugar for every gallon of water. I allow at least 8-12 hours but no more that 24 hours. Add onions or herbs to the water and put into a container or brining bag so that the turkey is completely submerged. It must be kept cold, either in the refrigerator, or an ice chest with lots of ice around the brining bag or container. When finished discard the brine. If you don't want to brine the turkey then skip this step.
  • 2. Remove giblets from inside of turkey and set aside. Thoroughly wash the turkey, removing any feathers or quills and clean out the inside of the cavity. Pat the inside and outside completely dry and set aside to continue air drying.
  • 3. Peel onions and cut them into wedges or thick rings, do not separate the layers. Clean the carrots and celery and cut into 3-4 inch chunks. Cut the apple into wedges.
  • 4. In a large roasting pan place most of the onions, carrots, celery, garlic and apple into the bottom of the pan. Add the stock or water and put the roasting rack into the pan. (Note) If you are not going to use the giblets and neck for anything else, put those pieces into the bottom of the roaster.
  • 5. Put the dry turkey onto a large platter and liberally spread the butter all over the surface of the turkey, around the wings and legs, and inside the cavity. This works best when the butter is room temperature and soft, but if you prefer to work with melted butter that's fine. It will start to get solid on the cold turkey. Put butter inside the cavity and under the skin of the breast and thighs, being careful not to tear the skin. Secure large flaps of excess skin and fat with toothpicks to close up the neck cavity. Also leave on the big the tail piece. Put any remaining butter into the roasting pan. You need a lot of butter to create the fat for making turkey gravy later. If you like to inject your turkey, now is the time to do it. I don't.
  • 6. Liberally sprinkle salt and pepper into the cavity and all over the outside of the turkey. Take the remaining onions, celery, carrot, garlic and apple and put that inside the cavity. If you like the flavor of rosemary, thyme, or sage then add a little fresh pieces to the cavity. These are strong herbs so a little goes a long way.
  • 7. Set the turkey on the roasting rack BREAST SIDE DOWN. This allows the butter and fat from the skin and cavity work its way into the breast meat to keep it super moist. If you MUST, you can put the breast side up. Tie the legs together with string to hold all of the vegetables on the inside.
  • 8. Put the oven rack on the lowest position inside your oven and put the turkey into a COLD oven. Close the door and set the temperature to 500 degrees. Once the oven has reached 500 degrees set your timer for 1 hour. DO NOT OPEN THE OVEN DOOR! After 1 hour of baking turn the oven off and leave the door CLOSED. NO PEEKING! I do this right before going to be and in the morning the whole house will smell like roasted turkey and it will be completely cooked and juicy.
  • 9. *THIS IS THE TRICK TO A BEAUTIFUL BIRD: Use heavy duty aluminum foil and double it. Use a piece long enough to tent the turkey over the top leaving an opening on both ends for the air to flow through. I just tuck the foil between the pan and rack to hold it in place and fix it so that the foil isn't actually touching the bird.
  • 10. This is optional, but in the morning if you want to, carefully drain the liquid from the cavity into the baking pan and turn the turkey over. Put it back in the oven on 500 degrees and cook for about 15 minutes to brown the breast. The turkey will remain somewhat warm in the oven but it can be reheated briefly without getting dried out.
  • 11. Use the fat and drippings in the pan to make your turkey gravy.

PERFECT EVERY TIME TURKEY



perfect every time turkey image

makes perfect juicy golden brown turkey, if instructions are followed will work consistently each and every time.

Provided by james keck

Categories     Whole Turkey

Time 30m

Yield 16 varies on weight of turkey, 20 serving(s)

Number Of Ingredients 4

1 turkey
1 teaspoon Lawry's Seasoned Salt
1 teaspoon pepper
1/2 lb real butter

Steps:

  • preheat oven to 325.
  • (mix all ingredients in melted butter baste turkey put all remaining ingredients in cavity).
  • put in doubled brown grocery bag fold the end and staple shut.
  • place in large roasting pan no lid bake at 325 (20 minutes per lb).
  • do nothing else I promise you will never cook your turkey any other way.
  • moist and perfectly brown.
  • (do not open oven).

Tips:

  • Thaw the turkey properly: Place the frozen turkey breast-side up on a rack in a large roasting pan. Cover the pan with plastic wrap and refrigerate for 4-5 days, or until the turkey is completely thawed. You can also thaw the turkey in a cold water bath. Fill a large sink or bathtub with cold water and place the frozen turkey in the water. Cover the sink or bathtub with a lid or plastic wrap and let the turkey thaw for 12-24 hours, or until the turkey is completely thawed.
  • Season the turkey inside and out: Sprinkle the turkey cavity with salt, pepper, and any other desired seasonings. You can also stuff the cavity with aromatics like onions, celery, carrots, and herbs. Rub the outside of the turkey with salt, pepper, and oil.
  • Roast the turkey at a low temperature: Preheat the oven to 325°F (163°C). Place the turkey breast-side up on a roasting rack in a large roasting pan. Add 1 cup of water to the bottom of the pan. Cover the turkey with a lid or foil tent and roast for 3-4 hours, or until the internal temperature of the turkey reaches 165°F (74°C).
  • Baste the turkey regularly: Every 30 minutes, baste the turkey with the pan juices. This will help to keep the turkey moist and prevent it from drying out.
  • Let the turkey rest before carving: Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This will allow the juices to redistribute throughout the turkey, making it more tender and flavorful.

Conclusion:

Cooking a perfect turkey is a rewarding experience, but it can also be daunting. By following these tips, you can ensure that your turkey turns out delicious and juicy every time. With a little planning and preparation, you can impress your family and friends with a perfect holiday meal.

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