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How To Cook The Perfect Turkey - Yahoo Recipe Search
YummlyHow To Cook The Perfect Turkey & Make Turkey Crackling With Turkey, Water, Salt, Freshly Ground Black Pepper, VegetablesFood.comWe make two turkeys at Thanksgiving every year -- one smoked and one done this way. It makes the best gravy I have ever had! I never stuff my turkey so I can't vouch for how the stuffing tastes after roasting this way. It's a keeper at our house!! Cooking time depends on teh size of your turkey. Remember to thoroughly cook poultry -- use a meat thermometer!Food and WinePreparing a brine is an important part of learning how to cook turkey. Note that you'll need to brine this turkey for 10 to 12 hours before roasting it. Don't worry if a small portion of the turkey is not submerged in the brine. Slideshow: More Holiday Turkeys Plus: Ultimate Thanksgiving GuideDelishOur easy gravy recipe with turkey drippings is the perfect side to include in your Thanksgiving feast. Here's everything you need to know before making it, including how long it'll take to cook, how long it'll last, and whether you need to use fresh herbs.DelishOur easy gravy recipe with turkey drippings is the perfect side to include in your Thanksgiving feast. Here's everything you need to know before making it, including how long it'll take to cook, how long it'll last, and whether you need to use fresh herbs.Food.comCooking time is only approximate for a 6-pound bone-in turkey breast, for a larger breast cooking time will need to be adjusted, whatever the size of turkey breast roast until a meat thermometer reads 160 degrees F, for perfect doneness a meat thermometer (instant or regular) should be used --- for the very best flavor a turkey breast with the skin left on is an absolute must and the bone left in would be another plus --- don't forget to save the pan juices to make your favorite gravy or see my recipe#145064 --- a 6-pound turkey breast should feed 4-6 people if you are serving more I suggest to make two or even three depending on how many people you are feeding, you may make all the breasts in the same roasting pan --- NOTE for the best flavor and tenderness it is strongly advised to use a fresh only turkey breast not previously frozen then thawed.AllrecipesThis roast turkey recipe is certainly a labor of love! Spatchcocking a turkey isn't difficult but it takes a bit of muscle and some guts. I love how evenly poultry cooks when it has been spatchcocked. The butter mixture is very delicious and adds a ton of flavor to the turkey. Perfect for Thanksgiving dinner!Yummly_Glazed ham: A salty-sweet treat_ This glazed ham recipe calls for a one-two sweet-and-sour punch, with a ham glaze made from sweet pineapple and tangy balsamic vinegar. This baked ham is a little different, in that it doesn't require scoring a diamond pattern on the meat - this reduces prep time and you still get a delicious ham. _How did ham become an Easter tradition?_ Along with deviled eggs and hot cross buns, glazed ham is a common sight on Easter dinner tables. Legends and lore abound about why we eat ham this time of year. Ham has traditionally been served in Germany for centuries to celebrate springtime. From a practical standpoint, hams were often cured and preserved through the harsh, cold winter months, making them ready to eat when Easter rolled around, long before butchering time arrived for other animals. This may also explain why ham sometimes graces the Christmas table. _Notable ham-producing regions_ You’ll find ham throughout the world, with flavor and texture differences that vary depending on preservation method and the characteristics of the region’s meat itself. Some recognizable hams include Proscuitto di Parma from Italy, Westphalian and Black Forest ham from Germany, and Jamon Serrano and Iberico from Spain. America is also making a name for itself in ham circles with some of the best ham coming out of Southern states like Virginia and Kentucky. _How is ham made?_ Using a cut of pork from the pig’s upper leg, classic ham preparations involve preserving the meat through dry salt curing, wet brining and sometimes smoking. Dry curing entails covering the meat with salt, herbs and spices, then washing it and hanging it to dry for anywhere from several months to several years. A quicker method, wet curing immerses the ham in a salt/sugar brine or pumps the brine solution directly into the meat and lets it sit for several days up to several weeks. The meat may also be placed in a smokehouse or smoker for an extra flavor boost. _What to look for when buying a ham_ When shopping for ham, be aware that products with water or brine added are often less expensive because they have a higher water content than their meatier counterparts. Look for good coloring, a plump appearance and fresh smell. And don’t be intimidated by bone-in ham — it lends more flavor to the meat. Just like with your Thanksgiving turkey, go big to guarantee leftovers for sandwiches and snacking. If carving it intimidates you, get a spiral-cut ham and save yourself the trouble: A spiral ham comes pre-cut. If you're serving a smaller group, many stores will sell you a half ham. _A great beginner's dish_ Because ham is sold precooked, it's the perfect choice if you're cooking your first big Easter dinner, or if you're looking to reduce your holiday stress. Ham can technically be served at room temperature straight from the store: You are basically reheating it for this baked ham recipe. Remember to be sure that your roasting pan will fit the ham you buy - or buy a disposable one that fits. _Glazed over_ This pineapple-raisin glaze is wonderful, but know that ham plays nicely with a wide range of glazes and sauces. Because hams are inherently salty, sweet glaze recipes and barbecue sauces made with honey, brown sugar, maple syrup, root beer, honey mustard, ground cloves, ground cinnamon — even peanut butter! — can provide a nice flavor contrast that can really take your ham to the next level. Glazes are high in sugar and can easily burn, so you’ll want to wait until the last 15 or 20 minutes of cooking to brush them on. (For a sweet crunchy crust, crank the broiler up to high for a minute or two at the very end.) _Side dishes_ Ham pairs beautifully with simply prepared fresh seasonal vegetables like snap peas, asparagus, fava beans and spring lettuce salads, as well as new potatoes with fresh herbs. For a holiday meals, dinner rolls make a great addition (and great ham sandwiches the next day with dijon mustard and a swipe of mayo).Pillsbury.comWhat is Chicken Pot Pie? We call it a delicious excuse to eat pie for dinner! It’s your leftover cooked chicken or turkey and frozen mixed veggies in a buttery, rich sauce; all tucked inside flaky pie pastry. With all these flavors and textures going on, you’ll get requests to serve it often! <br>This classic dinner pie is one of our top-rated recipes—EVER--and with good reason. It is so easy to make and very comforting to eat. You can have a hot, homemade dinner pie ready to dive into in just over an hour.</br> <br>Whether you make it for a comforting weeknight meal or enjoy it over dinner with friends or family, this simple and hearty dish is always welcomed! The silky-smooth and flavorful sauce holds chicken or turkey and veggies inside a flaky crust. Break through the top crust and dive into the inside or savor the crust after you enjoy the yummy filling. No matter how you like to eat it, this pie will be devoured.</br> <br>It’s a perfect way to use up leftover turkey after a holiday feast…or you could make extra chicken, next time you have chicken for dinner…to have enough left over for this scrumptious dinner pie later in the week!</br>Nov 15, 2023 · Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Reheating: Arrange sliced turkey in a single layer in a baking dish. Cover with broth (1 cup per 1 pound of turkey) and top with dots of butter. Bake at 350°F until heated through, 30 to 35 minutes.
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- Emma Christensen
Oct 19, 2023 · Allow for 24 hours of thawing time per every 5 pounds. This means that for a 20 pound turkey, you need four whole days. Make some room in the bottom of the fridge – you never want to thaw a ...
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This simple roast turkey just like grandma used to make. Seasoned with salt and pepper and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Nothing screams "Thanksgiving" quite like a picturesque roast turkey worthy of a Norman Rockwell painting. Believe it or not, an impossibly gorgeous holiday table of your dreams is within reach — learn exactly how to roast a turkey with this easy recipe.
You need just five ingredients to make this top-rated roast turkey recipe:
This recipe calls for an 18-pound whole turkey.
You'll need eight cups of prepared stuffing. Use store-bought or try one of
our best recipes for homemade stuffing
Salted butter, rubbed onto the skin, ensures a juicy roast turkey every time.
This roast turkey is simply seasoned with just salt and pepper. Of course, you can add more spices to suit your taste.
You'll find the full, step-by-step recipe below — but here's what you can expect when you make this top-rated roast turkey:
Remove the turkey neck and giblets. Pat the turkey dry with paper towels, then place it (breast-side up) on a rack in a roasting pan.
Stuff and season the turkey
Fill the cavity with stuffing. Rub the skin with butter, then season with salt and pepper. Pour two cups of stock into the roasting pan and loosely tent the turkey with foil.
The 18-pound turkey is roasted for about four hours at 325 degrees F. If your turkey is larger or smaller than 18 pounds, you'll have to adjust the cooking time. Learn more in our
Nope! While an electric roaster is certainly nice to have, this recipe was developed for the oven.
You'll know your roast turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F.
Here at Allrecipes, we know a thing or two about cooking the perfect Thanksgiving feast — that's why we've made it our mission to answer your most burning turkey questions. Check out some of our best turkey tips, tricks, and guides from over the years:
How Much Turkey Per Person Do You Need?
"This was so easy, but the results were so delicious," raves
"My guests all raved about how juicy the turkey was. The only thing I did differently was put butter under the skin as well as on top."
"This turned out great," says
"I added seasoning to the butter before I massaged it into the turkey. First time I ever made a turkey and it turned out wonderfully brown and the meat was incredibly moist. I'll definitely make this again!"
"I used this recipe for my first ever turkey, and it turned out beautifully," says
"Golden brown, juicy and moist. It was a big hit, everyone was super impressed. I used the suggestion of placing it on a rack, which really helped keep the bottom from becoming soggy."
1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock, divided
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels, and place breast-side up, on a rack in a roasting pan.
Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper.
Pour 2 cups of turkey stock into the roasting pan.
Loosely tent turkey with aluminum foil, and roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 1/2 hours more.
- Dinner
- 270 min
- 828
Nov 11, 2019 · Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
Nov 17, 2023 · 11. Cook the Turkey. The best way to cook turkey in the oven is to start it at a high temperature to crisp the skin, then reduce the temperature until the turkey is succulently juicy. First: Cook the Turkey at 450°F for 45 Minutes. Starting the turkey at a high temperature results in better, crispier skin.
- Dinner, Main Course
- 1 min
- 676
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Nov 6, 2014 · Prep: Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom) – this ensures that your large turkey roasts in the middle of the oven and keeps the turkey breast further from the top heating element. 1.
Nov 1, 2017 · Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage.
