Best 5 The Best Turkey Ever Recipes

THE WORLD'S BEST TURKEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
• Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

THE BEST TURKEY EVER

Steps:

• Thaw turkey as directed on packaging.
• Remove giblets from inside.
• Rinse completely inside and out.
• In a container large enough to hold the turkey, mix the water and kosher salt.
• Place cold turkey in solution and allow to soak for 24 hours.
• Be sure to keep it cold, if you can't refrigerate it, add ice throughout the day as needed.
• Remove the turkey from the brine solution.
• To infuse the meat with flavor, fill the cavity of the bird with garlic, leeks, herbs (set aside enough bay leaves to insert under skin later), citrus fruit, onions, apples, carrots, celery, shallots. You won't use all the fruit and veggies you cut during preparation to fill the bird, so don't panic.
• Preheat oven to 450.
• Use a roasting pan with a V-Rack in the pan.
• Fill 1/3 of the pan with apple cider, beer, chicken broth, and any remaining filling for the bird.
• Truss the bird before roasting if not sold that way.
• Insert Bay Leaves under skin all over, as much or as little as you like.
• Rub entire bird with softened butter.
• Sprinkle with salt and freshly ground pepper.
• Place turkey on roasting pan.
• This pan will be VERY HEAVY--you may need some strong arms to assist putting in oven!
• Reduce heat to 325.
• Cook for about 15 to 20 minutes per pound, use a digital thermometer, till internal temp reaches 160.
• The temp will rise while the turkey is resting, be sure not to let it rise above 160 while cooking in oven!
• Tent the bird loosely with foil during the first hour of cooking and cover it again if the skin starts getting too brown.
• Baste the turkey every 1/2 hour with more softened butter and the juices in the bottom of the pan. I use an injector about every hour as well.
• After cooking, allow turkey to rest for a half hour before carving.
• ENJOY THE FRUITS OF YOUR LABOR!

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY

Steps:

• Position a rack in the lowest position of the oven and preheat to 325 degrees F.
• Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
• Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
• Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
• Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
• Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
• Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

THE BEST ROAST TURKEY YOU COULD EVER EAT

Steps:

• Rinse the turkey and dry it well. Sprinkle the cavity well with salt. Stuff as desired.
• Rub the softened butter all over the outside of the bird, and sprinkled it lightly with salt.
• Place the turkey on the rack of a large roaster, which has a heavy bottom, pouring about 2 inches of water in the bottom of the pan.
• Lay the neck and giblets alongside, cover the pan tightly and put it on the large burner on top of the stove. Allow it to boil and then steam gently for 4 1/2 to 5 hours, approximately the same length of time that it would take to roast the same bird. Take care to see the pan does not cook dry.
• When the drumsticks are loosened and the meat thermometer indicates the bird is about done, dribble a bot of soft butter over the skin, sprinkled it with a bit of white sugar and flour and bang it into a 350*F oven to brown while theaccompanying vegetables are cooking on top of the stove.
• The drippings in the bottom of the roasting pan will be a rich dark brown. Skim off any fat and then use them to make a rich gravy.

THE BEST THANKSGIVING TURKEY RECIPE (HOW TO COOK A TURKEY)

Steps:

• Heat oven to 325 degrees F.
• Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
• Place turkey into roasting pan breast side up.
• Tuck turkey wings under and tie or clamp legs together.
• Salt and pepper the inside cavity of the turkey.
• Dry outside of turkey with a paper towel (don't wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
• Baste turkey with melted butter. Salt and pepper all over.
• Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165 and 180 degrees and the juices should run clear.
• Add broth into the bottom of the pan. (Water will also work.)
• Tent foil over the turkey as it cooks. Cook in preheated oven for 3 1/2 - 4 hours (depending on the size of your turkey - see notes below to know how long to cook your turkey for).
• After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
• Keep turkey covered with foil to keep warm while it rests.