Best 2 Merritt Family Two Hour Turkey Recipes

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**Thanksgiving Turkey Recipes:**

Thanksgiving is an exceptional time to gather with family and friends over a delicious meal, and the star of the show is often the turkey. If you're looking for an easy and flavorful way to make a memorable turkey this holiday, look no further than the Merritt Family's Two-Hour Turkey.

This family-favorite recipe uses a combination of simple ingredients and a unique cooking method to deliver a juicy, tender, and flavorful turkey in just two hours. Our collection also includes a variety of stuffing options and flavorful gravies to complement your turkey, as well as side dishes like mashed potatoes and cranberry sauce to complete your Thanksgiving feast. Get ready to impress your guests with a delicious and hassle-free Thanksgiving dinner!

Here are our top 2 tried and tested recipes!

MERRITT FAMILY TWO HOUR TURKEY



Merritt Family Two Hour Turkey image

Fabulously moist. Works every time. And, yes, it really is a two-hour turkey! The trick is to use heavy duty, large size aluminum foil and then seal turkey in the foil completely. My new inlaws thought I was crazy when they arrived at our home to a cold, raw turkey one Thanksgiving. But they are believers now.

Provided by merritt_family

Categories     Whole Turkey

Time 3h20m

Yield 12

Number Of Ingredients 14

1 (12 pound) turkey, thawed if purchased frozen
1 tablespoon vegetable oil
1 teaspoon lemon pepper seasoning
2 teaspoons salt
1 onion, quartered
8 sprigs fresh parsley
1 teaspoon dried rosemary
2 oranges, quartered
1 large onion, sliced
1 carrot, sliced
1 cup white wine
½ cup cognac
1 (14.5 ounce) can chicken broth
½ cup tomato juice

Steps:

  • Remove the turkey from refrigerator and allow it to stand at room temperature for about 45 minutes to an hour.
  • While turkey is reaching room temperature, place a rack in the lowest position in an oven. Line a large turkey roasting pan with heavy duty aluminum foil, and spray the lined pan with cooking spray. Preheat oven to 425 degrees F (220 degrees C).
  • Remove the giblets and neck from the turkey cavity, and set aside. Wash and dry the turkey with paper towels, and rub the turkey with vegetable oil. Sprinkle the turkey, inside and out, with lemon pepper seasoning. Sprinkle the inside of the cavity with salt, and place the quartered onion, parsley sprigs, rosemary, and oranges in the cavity. Sprinkle the area under the neck skin with lemon pepper seasoning, and stuff the area with a few slices of onion. Loosely tie the legs, and fold the wings underneath the turkey.
  • Place the prepared turkey into the roasting pan. Surround the turkey with the giblets and neck, remainder of sliced onion, and carrot. Mix the white wine, cognac, chicken broth, and tomato juice in a saucepan and heat over medium heat until liquid is hot but not boiling. Pour half the liquid into the turkey cavity and the other half into the pan. Cover the turkey with more aluminum foil, making a tent so the foil doesn't contact the turkey skin. Crimp the foil firmly over the edges of the pan to completely seal the turkey in the foil tent.
  • Roast in the oven for 1 hour. Remove the turkey from the oven, slit the foil tent, and fold the foil back to expose the turkey skin. Reduce oven temperature to 400 degrees F (205 degrees C) and roast the turkey for 1 more hour, until no longer pink at the bone and the juices run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 8 g, Cholesterol 264.5 mg, Fat 32.8 g, Fiber 1.9 g, Protein 91.8 g, SaturatedFat 9.4 g, Sodium 688.6 mg, Sugar 4.5 g

TWO-HOUR TURKEY AND GRAVY



Two-Hour Turkey and Gravy image

Provided by Nathalie Dupree

Categories     Milk/Cream     Onion     turkey     Roast     Thanksgiving     Rosemary     Fall

Yield Makes 10 to 12 servings

Number Of Ingredients 10

1 onion, halved or quarter
2 to 3 garlic cloves
3 to 4 rosemary sprigs (optional)
1 (12- to 14-pound) turkey
1/4 pound (1 stick) butter, melted, or vegetable oil (optional)
1 quart turkey broth or canned chicken broth
1/2 cup flour
1 cup cream (optional)
Salt
Freshly ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Put the onion, garlic, and rosemary, if using, into the empty turkey cavity. Place the turkey in a large roasting pan, breast side up, and brush with the butter or oil. Place in the oven, uncovered, and roast, unattended, for 1 hour. Carefully remove the turkey from the oven (close the door of the oven), watching out for steam. Brush the turkey with butter or its juices. Return to the oven quickly and reduce the heat to 400°F.Roast another 30 minutes, checking the pan juices occasionally. Cover with foil if the breast is too brown. Cook another 30 minutes, adding stock if the pan juices evaporate.
  • The turkey is done when a meat thermometer inserted in its thigh registers 170°F and the juices run clear. Let rest 10 minutes (the temperature should rise 10 degrees in 10 minutes). Remove the turkey to a board or platter for carving. Carve. Discard the onions and garlic from inside the turkey. The turkey can be made a day ahead and refrigerated before reheating, carved, or it can be carved 10 minutes after resting.
  • If you decide to roast and carve the turkey ahead of time or if you want to freeze a portion of the turkey for another occasion, place the carved turkey in a shallow baking dish, cover it with broth, then wrap with foil or place the dish in a plastic bag; refrigerate for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator for up to 2 days or freeze for up to 1 month. When you are ready to serve, defrost, if necessary, in the refrigerator, then bake in a 350°F. oven for 30 to 45 or until heated completely through (or heat in the microwave).
  • While the turkey is resting, place the pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black. Remove all but 1/2 cup of the fat. Keep as much of the juices as possible. Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.

Tips:

  • Thaw the turkey properly: Place the frozen turkey in a large bowl or sink filled with cold water. Change the water every 30 minutes until the turkey is thawed. This method takes about 30 minutes per pound of turkey.
  • Use a brine: Brining the turkey in a mixture of water, salt, and sugar helps to keep it moist and flavorful. You can brine the turkey for up to 24 hours, but 12 hours is usually sufficient.
  • Roast the turkey at a high temperature: This will help to create a crispy skin and juicy meat. Roast the turkey at 450°F for 30 minutes, then reduce the heat to 350°F and continue roasting for 20 minutes per pound of turkey.
  • Use a meat thermometer: The best way to ensure that the turkey is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the internal temperature reaches 165°F.
  • Let the turkey rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

Conclusion:

The Merritt Family Two-Hour Turkey is a delicious and easy-to-make recipe that is perfect for a holiday meal. By following these tips, you can ensure that your turkey is cooked to perfection and enjoyed by everyone at your table.

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