KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)
Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time 4h25m
Yield 12-15 serving(s)
Number Of Ingredients 7
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!).
- --------------------------------------------.
- **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.
SIMPLE BUT PERFECT ROASTED TURKEY WITH GRAVY
This is how my Mom used to roast her turkey and make her gravy. I remember her getting up when it was still dark to start the bird and very soon the delicious smell filled the house. These days I brine my turkey first, but still use this method for roasting it and the smell brings back such great memories of my Mom that it is an honor to be able to make this every year.
Provided by Sooz Cooks
Categories Poultry
Time 5h15m
Yield 1 Turkey
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree F (175 degrees C) with the rack in the lowest position. (if you have not brined your turkey you will need to 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 a large roasting pan. Stuff the cavity loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey.
- Combine butter, salt and pepper and rub mixture over the top of the turkey, lifting the skin on the breast slightly to push some of the butter under the skin.
- Place the pan in the oven and pour 3 cups of the chicken broth into the bottom of the roasting pan.
- Cover loosely with a foil tent.
- Baste the turkey about every 30 minutes. After about 2-1/2 - 3 hours of roasting (2-1/2 hours for smaller birds, 3 hours for larger ones), remove the foil tent to brown the skin. Once the foil tent is removed, do not baste to allow the skin to become crispy and evenly brown. If the drippings evaporate at any time, add more chicken broth to the bottom of the pan, about 1 to 2 cups at a time.
- Roast until the thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), A 10 - 18 lb turkey will take between 4 - 5 hours to get to temperature, a little less if you have brined your turkey.
- Transfer the turkey to a large serving platter, and let it stand for at least 15 to 20 minutes before carving.
- Make gravy while turkey stands: Strain juices from the bottom of the roasting pan through a fine strainer.
- Melt butter in a heavy pot and stir in flour.
- Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Simmer 5 minutes. Season gravy with salt and additional pepper to taste.
PERFECT ROASTED WHOLE TURKEY
This is the Best turkey EVER! I got this form a site 2 yrs ago and it is the juiciest yummy turkey! I now make it for the holidays, or well when Im craving it! I believe it was posted by a lady named kittenical
Provided by Mandy Bidwell
Categories Roasts
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. 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!). --------------------------------------------. **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.
KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)
Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064
Provided by @MakeItYours
Number Of Ingredients 7
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!).
- --------------------------------------------.
- **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.
PERFECT ROASTED TURKEY
I like this recipe because it's very simple and easy to prepare yet very delicious. http://plainvillefarms.com/recipes/perfect-roasted-turkey/
Provided by rosebud92107
Categories Whole Turkey
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325ºF. Drizzle butter over outside of turkey. Season liberally with herbs, salt and pepper, covering entire bird inside and out.
- Place seasoned turkey on roasting rack in a high-sided roasting pan. Cover loosely with foil, then roast for approximately 2 1/2 hours. Remove foil and continue roasting for another hour or so until the internal temperature registers 175ºF in the thickest part of the turkey.
Nutrition Facts : Calories 690.1, Fat 38.8, SaturatedFat 13.7, Cholesterol 283.7, Sodium 319.4, Carbohydrate 0.5, Fiber 0.3, Protein 79.3
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