Best Countdown 6 Roasted Thanksgiving Turkey My Way Recipes

"A PIECE OF TURKEY" EASY ROASTED THANKSGIVING TURKEY

Steps:

• Ask your butcher to cut the turkey into pieces: legs, thighs and wings separate and an attached double breast. Put the pieces skin-side up on a wire-racked roasting pan and thoroughly rub the kosher salt under and over the skin. Leave lightly covered in the fridge for 2 days, but as all dry-brining methods go, uncover for the last 6 to 8 hours to "dry out" the skin.
• When ready to roast, preheat the oven to 450 degrees F.
• Put the turkey pieces skin-side up in the roasting pan (no rack), then arrange the celery, onions, herbs and garlic in between the pieces. Season with freshly cracked pepper and dot everything, especially the turkey skin, with tablespoon-size pats of butter.
• Roast the turkey for 30 minutes, then lower the temperature to 325 degrees F and continue to cook until the breast registers 165 degrees F on an instant-read thermometer, another 45 minutes to 1 hour. Let rest, uncovered, for at least 20 minutes before serving.
• I recommend traditionally carving the breast, hand-shredding the thighs and serving the other pieces on the side.

HOMESTYLE TURKEY, THE MICHIGANDER WAY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
• Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
• In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
• Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

COUNTDOWN #4 CLASSIC ROASTED TURKEY

Steps:

• Preheat the oven to 325 degrees F. Once preheated, place the oven thermometer in the oven to make sure your oven is reading an accurate temperature and adjust accordingly.
• Remove the turkey innards and rinse the turkey well. Pat dry and place on a roasting rack set in a roasting pan. Salt the turkey cavity and squeeze the lemons inside the cavity. Stuff with the lemon rinds, herbs, and 2 onion halves. Add the remaining onion halves, all giblets and turkey parts, and 4 cups water to the bottom of the roasting pan. Rub the skin of the turkey with the butter and season with salt and pepper.
• Place the turkey in the oven and cook until the internal temperature of the breast reaches 165 degrees F on a meat thermometer, 3 1/2 to 4 hours, basting with pan juices every 30 minutes. Cover the turkey with foil if the browning gets too dark. Remove the turkey when done and allow to rest 20 to 30 minutes before carving.