Best Kittencals Perfect Roasted Whole Turkey Great For Beginners Recipes

KITTENCAL'S BLASTED RAPID ROAST 2-HOUR WHOLE TURKEY

Steps:

• Set oven rack to second-lowest position.
• Set oven to 450°F and preheat for about 8 minutes.
• Grease a large roasting pan and a flat rack to fit into the pan.
• Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously.
• Rinse the turkey inside and out with cold water, then pat dry using paper towels.
• In a bowl mix together the melted margarine with salt until well combined.
• Slice off the hanging neck skin then tuck the wing tips under the breast.
• Using cotton butcher's string tie the legs together (do not use nylon string for this).
• Place the turkey on a flat rack breast-side down into the roasting pan.
• Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper.
• Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper.
• Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.
• Roast turkey at 450°F rotating the pan 180°F about halfway through roasting (at this point you will most likely need to add in more water to your pan).
• Roast at 450°F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey.
• Cook/roast the turkey until the thermometer reads 170°F (the temperature will rise to 180°F when the turkey is removed from the oven).
• For 14-pound turkey start checking the thermometer at around 75 minutes.
• Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time.
• When the thermometer reads 170°F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan.
• Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).

ROAST TURKEY (EASY STEPS FOR NEW COOKS)

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).

KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)

Steps:

• Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
• Set oven rack to lowest position.
• Remove the giblets and neck from the cavity.
• Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
• Place the turkey on a rack on a roasting pan.
• In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
• Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
• Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
• Season the turkey all over with salt and lots fresh ground black pepper.
• If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
• Place/tent a large piece of heavy foil over the turkey.
• Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
• Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
• If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
• After about 2-1/2 hours of cooking time remove the foil.
• Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
• The total cooking time for this 18-pound stuffed bird should be about 4 hours.
• Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
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• **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
• For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
• For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
• For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
• For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.