PERFECTLY MOIST AND TENDER TURKEY
You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes one 18-pound turkey
Number Of Ingredients 4
Steps:
- Allow turkey to stand at room temperature for about an hour.
- Preheat oven to 425 degrees with rack in lower third of oven.
- Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.
- Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
- Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.
THE ATTENTION-HUNGRY TURKEY OF MOISTNESS
I made this at a Christmas party last year. It was the first time I'd ever done a turkey by myself, and my mother told me I was basting too much. I showed her; it was the most tender turkey any of the guests had ever had. Better than the woodchips she fed us every Christmas Day!
Provided by strictlyrouge
Categories Whole Turkey
Time 4h20m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Set oven rack to the lowest position so the turkey will fit.
- Rinse the turkey and pat dry. Place in a large roasting pan and loosely fill the cavity with stuffing. Rub butter all over the outside, and season with salt and pepper. Use a large sheet of aluminum foil to make a tent over the bird.
- Place in the preheated oven, and here's where it gets interesting. Baste every 5 to 10 minutes - everywhere! Whenever you're not doing something, baste! If you are too busy to baste, take turns with someone else. After 2 hours, remove the foil tent. Keep roasting until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. It should take about 4 hours total.
Nutrition Facts : Calories 883.1 calories, Carbohydrate 19.3 g, Cholesterol 281.8 mg, Fat 44.6 g, Fiber 2.6 g, Protein 94.8 g, SaturatedFat 14.1 g, Sodium 870.7 mg, Sugar 1.9 g
THE ATTENTION-HUNGRY TURKEY OF MOISTNESS
I made this at a Christmas party last year. It was the first time I'd ever done a turkey by myself, and my mother told me I was basting too much. I showed her; it was the most tender turkey any of the guests had ever had. Better than the woodchips she fed us every Christmas Day!
Provided by strictlyrouge
Categories Whole Turkey
Time 4h20m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Set oven rack to the lowest position so the turkey will fit.
- Rinse the turkey and pat dry. Place in a large roasting pan and loosely fill the cavity with stuffing. Rub butter all over the outside, and season with salt and pepper. Use a large sheet of aluminum foil to make a tent over the bird.
- Place in the preheated oven, and here's where it gets interesting. Baste every 5 to 10 minutes - everywhere! Whenever you're not doing something, baste! If you are too busy to baste, take turns with someone else. After 2 hours, remove the foil tent. Keep roasting until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. It should take about 4 hours total.
Nutrition Facts : Calories 883.1 calories, Carbohydrate 19.3 g, Cholesterol 281.8 mg, Fat 44.6 g, Fiber 2.6 g, Protein 94.8 g, SaturatedFat 14.1 g, Sodium 870.7 mg, Sugar 1.9 g
THE ATTENTION-HUNGRY TURKEY OF MOISTNESS
I made this at a Christmas party last year. It was the first time I'd ever done a turkey by myself, and my mother told me I was basting too much. I showed her; it was the most tender turkey any of the guests had ever had. Better than the woodchips she fed us every Christmas Day!
Provided by strictlyrouge
Categories Whole Turkey
Time 4h20m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Set oven rack to the lowest position so the turkey will fit.
- Rinse the turkey and pat dry. Place in a large roasting pan and loosely fill the cavity with stuffing. Rub butter all over the outside, and season with salt and pepper. Use a large sheet of aluminum foil to make a tent over the bird.
- Place in the preheated oven, and here's where it gets interesting. Baste every 5 to 10 minutes - everywhere! Whenever you're not doing something, baste! If you are too busy to baste, take turns with someone else. After 2 hours, remove the foil tent. Keep roasting until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. It should take about 4 hours total.
Nutrition Facts : Calories 883.1 calories, Carbohydrate 19.3 g, Cholesterol 281.8 mg, Fat 44.6 g, Fiber 2.6 g, Protein 94.8 g, SaturatedFat 14.1 g, Sodium 870.7 mg, Sugar 1.9 g
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