Best 6 High Roasted Turkey Recipes

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**Discover a Culinary Masterpiece: High-Roasted Turkey - A Journey of Flavors and Traditions**

In the realm of celebratory meals, the high-roasted turkey stands as a majestic centerpiece, a symbol of culinary artistry and bountiful gatherings. This classic dish holds a special place in hearts and kitchens, evoking memories of cherished moments shared around the table. With its succulent meat, crisp skin, and aromatic stuffing, the high-roasted turkey embodies the essence of culinary excellence. Embark on a flavorful journey as we delve into a collection of high-roasted turkey recipes, each offering a unique twist on this timeless tradition. From classic preparations to innovative flavor combinations, these recipes cater to every palate and occasion. Prepare to tantalize your taste buds and create lasting memories with the high-roasted turkey as your culinary guide.

Let's cook with our recipes!

HIGH-HEAT ROAST TURKEY



High-Heat Roast Turkey image

High-heat roast a turkey for a juicy and tender bird. It's easy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h40m

Yield 25

Number Of Ingredients 3

1 whole turkey (20 lb), thawed if frozen*
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Move oven rack to lowest position; heat oven to 450°F. Fold wings across back of turkey so tips are touching. Rub both cavities lightly with salt and pepper. Tuck legs under band of skin at tail, or tie together with heavy string, then tie to tail.
  • On rack in shallow roasting pan, place turkey breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.) If possible, place turkey in oven with legs to the back of the oven so they are in the hottest part of oven.
  • Roast uncovered 2 hours 45 minutes to 3 hours 15 minutes, watching carefully. After roasting about 1 hour 30 minutes, wearing oven mitts that cover hands and wrists, place tent of foil loosely over turkey when it begins to turn golden.
  • Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 2 hours 15 minutes. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving.

Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 180 mg, Fat 2, Fiber 0 g, Protein 58 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.

Provided by Ina Garten

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  • Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  • Slice the turkey and serve.

HERB-ROASTED TURKEY THIGHS



Herb-Roasted Turkey Thighs image

If you are having a smaller Thanksgiving this year, oven-roasted turkey thighs is the way to go.

Provided by Lauren Magenta

Time 1h15m

Yield 4

Number Of Ingredients 13

½ cup salted butter, at room temperature
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons dried parsley
2 teaspoons garlic powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
4 thigh, bone removeds Turkey thigh, pre-basted, meat and skin, cooked, roasted
1 pound baby potatoes
2 large onions, roughly chopped
8 cloves garlic, minced
1 drizzle olive oil
1 medium lemon, zested and juiced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
  • Pat turkey thighs dry with a paper towel; season with salt and pepper.
  • Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
  • Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 849.3 calories, Carbohydrate 33.7 g, Cholesterol 255.7 mg, Fat 51.6 g, Fiber 5.9 g, Protein 63.5 g, SaturatedFat 23.2 g, Sodium 1549.4 mg, Sugar 4.6 g

NO-BASTE, NO-BOTHER ROASTED TURKEY



No-Baste, No-Bother Roasted Turkey image

Keep things simple with Trisha Yearwood's foolproof No-Baste, No-Bother Roasted Turkey recipe for Food Network.

Provided by Trisha Yearwood

Categories     main-dish

Time 7h10m

Yield 10 to 12 servings

Number Of Ingredients 8

1/2 stick salted butter, softened
One 12-pound turkey, completely thawed and all giblets removed
2 tablespoons salt
2 teaspoons pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium sweet onion, such as Vidalia, cut in half
1 large carrot, cut in lengths to fit the turkey cavity
2 cups boiling water

Steps:

  • Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
  • Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
  • Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

HIGH ROASTED TURKEY



High Roasted Turkey image

Make and share this High Roasted Turkey recipe from Food.com.

Provided by Steve_G

Categories     Whole Turkey

Time 2h

Yield 1 turkey, 12 serving(s)

Number Of Ingredients 4

1 1/2 cups kosher salt or 1 cup table salt
1 cup sugar
1 (12 -14 lb) gross weight whole turkey, butterflied, rinsed thoroughly, giblets, neck, and tail piece removed and reserved for gravy
1 tablespoon unsalted butter, melted

Steps:

  • To brine the turkey: Dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket.
  • Add turkey and refrigerate or set in very cool spot (not more than 40°F) for 8 hours.
  • Set slotted broiler pan top on top of roasting pan with foil-covered dressing and spray with nonstick cooking spray; set roasting pan on baking sheet to support bottom.
  • Remove turkey from brine and rinse well under cool running water.
  • Position turkey on broiler pan top; thoroughly pat surface of turkey dry with paper towels.
  • Refrigerate turkey and dressing, uncovered, 8 to 24 hours.
  • To roast turkey with dressing: Adjust oven rack to lower-middle position and heat oven to 450°F.
  • Remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey.
  • Brush turkey with melted butter.
  • Place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 °F when inserted in thickest part of breast and 175°F in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.
  • Transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes.
  • Meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes.
  • Cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter.
  • Carve turkey.

THE SIMPLEST ROAST TURKEY



The Simplest Roast Turkey image

You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.

Categories     Gourmet     Thanksgiving     Christmas     Holiday 2018     turkey     Poultry     Roast     Dinner

Yield 8-10 servings

Number Of Ingredients 5

1 (14- to 16-lb) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
1 1/2 teaspoons black pepper
Special Equipment
Pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Steps:

  • Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
  • Put oven rack in lower third of oven and preheat oven to 450°F.
  • Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
  • Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
  • Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
  • For a stuffed turkey:
  • Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
  • For a roast turkey breast:
  • The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)

Tips:

  • Thaw the turkey properly: Place the frozen turkey in the refrigerator for 1-2 days per 4-5 pounds of weight. For faster thawing, submerge the turkey in a sink or large container filled with cold water, changing the water every 30 minutes.
  • Dry the turkey thoroughly: Pat the turkey dry with paper towels inside and out before roasting. This helps the skin crisp up and prevents splattering.
  • Season the turkey generously: Rub the turkey with a mixture of salt, pepper, and your favorite herbs and spices. You can also add a compound butter or olive oil mixture under the skin for extra flavor.
  • Roast the turkey at a high temperature: Start by roasting the turkey at 450°F (232°C) for 30 minutes. This will help to brown the skin and seal in the juices. Then, reduce the temperature to 350°F (177°C) and continue roasting until the internal temperature reaches 165°F (74°C).
  • Let the turkey rest before carving: Once the turkey is done roasting, let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

Conclusion:

Roasting a turkey can be a daunting task, but it's definitely doable with a little planning and preparation. By following these tips, you can ensure that your turkey turns out juicy, flavorful, and perfectly cooked. So, go ahead and give it a try! You might just surprise yourself with how easy it is.

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