CLASSIC STUFFED TURKEY RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 04 hours 05 minutes
Prep time: 20 minutes
Cook time: 03 hours 45 minutes
Yield: 12 servings (10 cups stuffing).
|2 large onions, chopped|
|2 celery ribs, chopped|
|1/2 pound fresh mushrooms, sliced|
|1/2 cup butter|
|1 can (14-1/2 ounces) chicken broth|
|1/3 cup minced fresh parsley|
|2 teaspoons rubbed sage|
|1 teaspoon salt|
|1 teaspoon poultry seasoning|
|1/2 teaspoon pepper|
|12 cups unseasoned stuffing cubes|
|1 turkey (14 to 16 pounds)|
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Calories 571 calories, FatContent 26g fat (11g saturated fat), CholesterolContent 153mg cholesterol, SodiumContent 961mg sodium, CarbohydrateContent 42g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 44g protein.
HOW TO COOK A TURKEY: THE SIMPLEST, EASIEST METHOD | KITCHN
Provided by: Emma Christensen
Categories: Main dish,Dinner,Poultry dish
Total time: 15600S
Prep time: 1200S
Cook time: 14400S
|1 whole turkey, any size, thawed if frozen|
|2 cups low-sodium chicken broth, vegetable broth, water, or other liquid|
|2 sticks (1 cup) melted unsalted butter or oil, for basting (optional)|
- Prepare the turkey for roasting. Thirty minutes to an hour before roasting, take the turkey out of the refrigerator. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack set in a roasting pan and let it sit while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping. (Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that's fine and you can continue on with roasting.)
- Preheat the oven to 450°F. Position an oven rack in the bottom third of your oven, remove any racks above it, and heat the oven to 450°F. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly.
- Add liquid to the roasting pan. When ready to roast, pour the broth or water into the roasting pan.
- Place the turkey in the oven and turn down the heat. Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up. Some people like starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we prefer to simply shield the breast meat with aluminum foil toward the end of cooking if it starts getting too browned.
- Roast the turkey. The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
- Baste the turkey every 45 minutes. Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
- Check the turkey's temperature. Begin checking the turkey's temperature about halfway through the estimated cooking time. Check the temperature in three places: the breast, outer thigh, and inside thigh (see photos above). In every case, the meat should be at least 165°F when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
- Rest the turkey before carving. Remove the turkey from the oven. Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a clean cutting board. Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
- Carve the turkey. Carve the turkey the same way you would carve a chicken; see the video above for a walk-through of the process. Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
- Don't forget about the leftovers. One final note! Once you've sat down at the table, don't forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe!
SaturatedFatContent 7.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.3 g, SugarContent 0.2 g, ServingSize Serves 24, ProteinContent 45.2 g, FatContent 19.4 g, Calories 365 cal, SodiumContent 235.3 mg, FiberContent 0 g, CholesterolContent 0 mg
JUICY THANKSGIVING TURKEY RECIPE | ALLRECIPES
Provided by: Kirsten
Categories: Roast Turkey
Total time: 3 hours 30 minutes
Prep time: 20 minutes
Cook time: 3 hours 0 minutes
|2 tablespoons dried parsley|
|2 tablespoons ground dried rosemary|
|2 tablespoons rubbed dried sage|
|2 tablespoons dried thyme leaves|
|1 tablespoon lemon-pepper seasoning|
|1 tablespoon salt|
|1 (15 pound) whole turkey, neck and giblets removed|
|1 medium orange, cut into 8 wedges|
|1 medium onion, chopped into large pieces|
|1 medium carrot, cut into 1/2-inch slices|
|2 stalks celery, cut into 1/2-inch slices|
|1 (750 milliliter) bottle champagne|
|1 (14.5 ounce) can chicken broth|
- Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.
- Stir together parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt in a small bowl.
- Rub herb mixture into the turkey cavity, then stuff with orange wedges, onion, carrot and celery. Tie the legs together with kitchen string, then tuck the wings under the body. Place turkey on the foil in the roasting pan.
- Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity. Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.
- Roast turkey in the preheated oven until juices run clear, 2 1/2 to 3 hours. Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (82 degrees C).
- Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.
A SIMPLY PERFECT ROAST TURKEY RECIPE | ALLRECIPES
Provided by: Syd
Categories: Roast Turkey
Total time: 4 hours 45 minutes
Prep time: 25 minutes
Cook time: 4 hours 0 minutes
|1 (18 pound) whole turkey|
|8 cups prepared stuffing|
|½ cup unsalted butter, softened|
|salt and freshly ground black pepper to taste|
|1 ½ quarts turkey stock, divided|
- 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.
- Place turkey, 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.
- 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.
- Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving.
Calories 662.6 calories, CarbohydrateContent 13.7 g, CholesterolContent 211.4 mg, FatContent 33.8 g, FiberContent 0.9 g, ProteinContent 72.2 g, SaturatedFatContent 10.4 g, SodiumContent 709.5 mg, SugarContent 2 g