Best Turkey Robinson Recipes

Countdown #4 Classic Roasted Turkey image

Provided by Claire Robinson

Time 4h50m

Yield 8 to 10 servings

Number Of Ingredients 9

One 16- to 18-pound turkey, neck and giblets reserved
Salt
2 lemons, halved
6 sprigs fresh rosemary
6 sprigs fresh thyme
6 sprigs fresh sage
2 Spanish onions, peeled and halved
1 stick butter, at room temperature
Freshly ground black pepper

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.

Classic Turkey in 5 image

Provided by Claire Robinson

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 7

1 (16 to 18-pound) turkey
2 lemons, halved
4 sprigs rosemary, plus more for garnish
2 large Spanish onions, peeled and quartered
4 cups water
1 stick butter
Salt and freshly ground black pepper

Steps:

Preheat the oven to 325 degrees F.
Remove the turkey giblets from the cavity and rinse the turkey well. Pat dry and put it on a roasting rack in a roasting pan. Salt the turkey cavity and squeeze the juice of the lemons inside the cavity. Stuff the cavity with the lemon halves, rosemary and 2 onion quarters. Add the remaining onion, all of the giblets and turkey parts, and 4 cups water to the bottom of the roasting pan. Season the skin of the turkey with salt and pepper, to taste, and rub with butter. Put the turkey in the oven and roast until the temperature of the breast reaches 170 degrees F on an instant-read thermometer, 3 1/2 to 4 hours. Baste the turkey with pan juices every 30 minutes. Cover with foil if browning too fast.
Remove the turkey to a cutting board when ready and allow it to rest for 20 to 30 minutes before carving. Arrange the carved turkey on a serving platter and gobble it up!