Best 4 Roast Turkey Easy Steps For New Cooks Recipes

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Are you a novice in the kitchen, feeling overwhelmed by the thought of cooking a succulent roast turkey? Look no further! This comprehensive guide will walk you through the process in simple, easy-to-follow steps, ensuring a perfectly roasted turkey that will impress your family and friends. Whether you're preparing for a festive feast or a cozy family dinner, this detailed guide will help you navigate every aspect of roasting a turkey, from selecting the right bird to brining, seasoning, and cooking techniques. So, grab your apron and let's embark on a culinary adventure!

Here are our top 4 tried and tested recipes!

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

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.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. 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. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g

ROAST TURKEY (EASY STEPS FOR NEW COOKS)



Roast Turkey (Easy Steps for New Cooks) image

With Thanksgiving, Christmas etc sneaking up on us I thought it may be helpful for new cooks to have an easy step by step recipe for roasting a Turkey. This is a straight forward basic recipe. Add to the preparation time the time to make the stuffing and gravy. Happy cooking

Provided by Bergy

Categories     Whole Turkey

Time 6h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 (14 lb) turkey
1 teaspoon salt
1 teaspoon black pepper
1/2 cup butter or 1/2 cup margarine
2 tablespoons dried rosemary
2 tablespoons dried sage
2 tablespoons dried thyme
onion mushroom dressing (already posted on Genius Kitchen)

Steps:

  • Preheat oven to 325f and put a rack in a roasting pan.
  • N.B. If you use a foil roasting pan have it seated firmly on a solid tray do not attempt to carry it on it's own without bottom support.
  • Remove neck& giblets from the cavity of the bird Rinse turkey thoroughly inside and out patting it dry with a paper towel.
  • Sprinkle salt& pepper inside and over the skin of the bird Stuff the bird with dressing.
  • N.B. Do not do this until just before you are going to cook the bird.
  • Stuff the neck cavity as well as the body cavity.
  • Secure the neck flap with a skewer or stitch it Tie drumsticks together and close the body cavity securely.
  • In a small bowl combine butter,rosemary, sage& thyme, mix well Gently loosen the skin covering the breast, be careful not to tear it Spread herb mixture under the skin and over it Place turkey on rack in the roasting pan Roast the turkey basting every 20 minutes or so If the bird begins to brown too soon place a piece of tin foil loosely over it.
  • The bird is cooked when a meat thermometer reaches 180 degrees in the thickest part of the thigh Apprx 5 1/2 hours Remove turkey from roaster and let stand for 25 minutes Remove ALL the stuffing from the bird, Carve and Serve (Left over turkey and stuffing can be frozen as long as you freeze them separately) Make gravy in the roasting pan while the turkey is resting (a separate recipe will be posted or try one that is already posted).

SIMPLE ROAST TURKEY



Simple Roast Turkey image

Amanda Haas will teach you how to roast a turkey that boasts butter-crisped skin and juicy meat. Plus: a clever, no-mess hack for stuffing the bird.

Provided by Food Network

Categories     main-dish

Time 5h50m

Yield 10 servings

Number Of Ingredients 5

1 whole turkey, frozen or fresh (16?18 lb), 7½?8 kg
Uncooked stuffing, optional, about 2 cups, depending on size of turkey cavity
8 tablespoons unsalted butter (1 stick), softened
kosher salt
Freshly ground black pepper

Steps:

  • (Note: If your turkey is fresh, proceed to Step 2.) Defrost turkey: Place frozen turkey, still wrapped in plastic, into a cooler or stock pot large enough to hold it. Fill with enough cool water to completely cover the turkey. Keep turkey submerged in water for 30 minutes per pound, changing the water every hour.
  • When turkey is defrosted, unwrap, then remove neck and giblets; save them for gravy or stock, or discard. Choose a roasting pan large enough to hold the turkey with 2 inches of space between turkey and pan, all the way around. Place turkey on the rack in the pan and pat completely dry with paper towels, including inside the cavity. Let stand for 1 hour at room temperature before roasting. This ensures even cooking. Position oven rack in the lower third of the oven and preheat to 325 degrees F, preferably convection.
  • Stuff turkey, optional: Place your hand at the center of a sheet of cheesecloth, then push it into the cavity of the turkey to create a cheesecloth "bag." This will make the stuffing easier to remove after the turkey is cooked. Fill cavity halfway with your favorite uncooked stuffing (suggested recipe: "Crunchy Bread Dressing with Bacon & Leeks" in Williams Sonoma's Thanksgiving Sides School class). Tie cheesecloth closed with twine; trim and discard excess cheesecloth.
  • Prepare turkey for roasting: With the turkey lying breast side up, twist and tuck the wing tips underneath the turkey. Cross the legs, then tie together with kitchen twine. Generously spread softened butter all over to coat the entire bird. Season liberally with salt and pepper. Begin roasting the turkey, basting every 30 minutes (see Step 5 for instructions). The total roasting time will be 15 minutes per pound, unstuffed. If stuffed, add another 30 minutes cooking time for a bird under 16 pounds, and 30-60 minutes longer if it's over 16 pounds.
  • How to baste: Remove turkey from the oven, opening and closing the door as quickly as possible to maintain the temperature. Baste turkey with juices that have accumulated in the pan, then place back into the oven. (Tip: For easier basting, tilt the pan to allow juices to collect on one side.) Begin taking the turkey's temperature about 1 hour before you expect it to be finished roasting. Turkey is done when a digital thermometer registers 165 degrees F at the thickest part of the breast (without touching the bone) and 175 degrees F at the thigh. Continue roasting, basting every 30 minutes, until the skin is golden brown. If the breasts begin to cook too quickly, cover them loosely with aluminum foil.
  • Finish roasting: If turkey is stuffed, cut the twine from the legs, pull the cheesecloth bag from the cavity, and transfer it to a bowl. Check the temperature of the stuffing: it should register 165 degrees F at the center. If it's not done, remove cheesecloth and microwave the stuffing for 60 seconds at a time until it reaches 165 degrees F.
  • Rest turkey: Transfer the turkey to a carving board, cover loosely with foil, and let rest for 30 minutes before carving. (See the "How to Carve a Turkey" lesson for carving instructions.)

SIMPLE ROAST TURKEY



Simple Roast Turkey image

For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.

Provided by Melissa Clark

Categories     dinner, main course

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed

Steps:

  • 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).
  • 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).
  • When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
  • 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.
  • Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

Tips:

  • Thaw the turkey properly: Place the frozen turkey in the refrigerator for 24 hours per 4-5 pounds of weight. A 12-16 pound turkey will take 3-4 days to thaw in the refrigerator.
  • Use a roasting pan with a rack: This will allow the turkey to cook evenly and prevent it from sticking to the bottom of the pan.
  • Season the turkey inside and out: Use a combination of salt, pepper, and herbs like thyme, rosemary, and sage. You can also add a compound butter or olive oil mixture under the skin for extra flavor.
  • Roast the turkey at 325°F (165°C): This will ensure that the turkey cooks evenly without drying out. Use a meat thermometer to check the internal temperature of the turkey. It should reach 165°F (74°C) in the thickest part of the thigh.
  • Let the turkey rest before carving: Cover the turkey with foil 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:

Roasting a turkey can seem daunting, but it's a rewarding experience that can be enjoyed by the whole family. By following these tips, you can ensure that your turkey turns out perfectly cooked and delicious. Remember to thaw the turkey properly, season it well, roast it at the right temperature, and let it rest before carving. With a little planning and effort, you can create a memorable Thanksgiving feast that everyone will love.

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