Best 2 Perfect Every Time Turkey Recipes

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Thanksgiving and Christmas are just around the corner, and turkey is a centerpiece of many holiday meals. However, cooking a turkey can be daunting, especially if you’re new to it. This article provides detailed instructions and tips for cooking the perfect turkey, whether you prefer roasting it in the oven, frying it, or smoking it. We also include recipes for turkey brine, gravy, and stuffing, so you can have a complete and delicious Thanksgiving or Christmas dinner.

**Perfect Every Time Turkey Recipes**

1. **Classic Roast Turkey:** This is the most traditional way to cook a turkey, and it's perfect for a large gathering. The turkey is seasoned with salt, pepper, and herbs, then roasted in the oven until golden brown and juicy.

2. **Fried Turkey:** If you're looking for a crispy and flavorful turkey, frying is the way to go. The turkey is seasoned and then submerged in hot oil until it's cooked through.

3. **Smoked Turkey:** Smoking a turkey gives it a delicious smoky flavor. The turkey is seasoned and then placed in a smoker for several hours until it's cooked through.

4. **Turkey Brine:** Brining a turkey helps to keep it moist and flavorful. The turkey is submerged in a solution of water, salt, and spices for several hours before cooking.

5. **Turkey Gravy:** Gravy is a must-have for any turkey dinner. This recipe shows you how to make a rich and flavorful gravy using the pan drippings from the turkey.

6. **Turkey Stuffing:** Stuffing is another classic Thanksgiving side dish. This recipe shows you how to make a flavorful stuffing using bread cubes, vegetables, and herbs.

With these recipes, you'll be able to cook a perfect turkey for your next holiday meal. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and memorable turkey dinner.

Let's cook with our recipes!

PERFECT TURKEY EVERY SINGLE TIME



Perfect Turkey Every Single Time image

I did not believe this would work when I first learned this recipe, however, I tried it and it is amazing! It will work on any whole turkey up to 15 lbs. Follow the directions to the letter! Read the entire recipe before starting and have your ingredients ready. This is so super easy, but I do tend to get very detailed with the...

Provided by Donna Graffagnino

Categories     Turkey

Time 1h45m

Number Of Ingredients 9

12-15 lb whole turkey, completely thawed
2 stick butter or margarine, room temperature
salt and pepper
2 large onions, sliced into thick circles or wedges
3 stalk(s) celery, cut into 3-4 inch pieces
2 large carrots, cut into 3-4 inch pieces
1 medium apple, cut into wedges
5-6 clove garlic (whole)
3-4 c chicken stock/broth, or water

Steps:

  • 1. To Brine or Not To Brine - If you prefer to brine your turkey, do this the day before you plan to cook it. Brining helps season and draw moisture into the meat to keep it flavorful and juicy. A good rule of thumb is to use 1 cup of table salt and 1/2 cup sugar for every gallon of water. I allow at least 8-12 hours but no more that 24 hours. Add onions or herbs to the water and put into a container or brining bag so that the turkey is completely submerged. It must be kept cold, either in the refrigerator, or an ice chest with lots of ice around the brining bag or container. When finished discard the brine. If you don't want to brine the turkey then skip this step.
  • 2. Remove giblets from inside of turkey and set aside. Thoroughly wash the turkey, removing any feathers or quills and clean out the inside of the cavity. Pat the inside and outside completely dry and set aside to continue air drying.
  • 3. Peel onions and cut them into wedges or thick rings, do not separate the layers. Clean the carrots and celery and cut into 3-4 inch chunks. Cut the apple into wedges.
  • 4. In a large roasting pan place most of the onions, carrots, celery, garlic and apple into the bottom of the pan. Add the stock or water and put the roasting rack into the pan. (Note) If you are not going to use the giblets and neck for anything else, put those pieces into the bottom of the roaster.
  • 5. Put the dry turkey onto a large platter and liberally spread the butter all over the surface of the turkey, around the wings and legs, and inside the cavity. This works best when the butter is room temperature and soft, but if you prefer to work with melted butter that's fine. It will start to get solid on the cold turkey. Put butter inside the cavity and under the skin of the breast and thighs, being careful not to tear the skin. Secure large flaps of excess skin and fat with toothpicks to close up the neck cavity. Also leave on the big the tail piece. Put any remaining butter into the roasting pan. You need a lot of butter to create the fat for making turkey gravy later. If you like to inject your turkey, now is the time to do it. I don't.
  • 6. Liberally sprinkle salt and pepper into the cavity and all over the outside of the turkey. Take the remaining onions, celery, carrot, garlic and apple and put that inside the cavity. If you like the flavor of rosemary, thyme, or sage then add a little fresh pieces to the cavity. These are strong herbs so a little goes a long way.
  • 7. Set the turkey on the roasting rack BREAST SIDE DOWN. This allows the butter and fat from the skin and cavity work its way into the breast meat to keep it super moist. If you MUST, you can put the breast side up. Tie the legs together with string to hold all of the vegetables on the inside.
  • 8. Put the oven rack on the lowest position inside your oven and put the turkey into a COLD oven. Close the door and set the temperature to 500 degrees. Once the oven has reached 500 degrees set your timer for 1 hour. DO NOT OPEN THE OVEN DOOR! After 1 hour of baking turn the oven off and leave the door CLOSED. NO PEEKING! I do this right before going to be and in the morning the whole house will smell like roasted turkey and it will be completely cooked and juicy.
  • 9. *THIS IS THE TRICK TO A BEAUTIFUL BIRD: Use heavy duty aluminum foil and double it. Use a piece long enough to tent the turkey over the top leaving an opening on both ends for the air to flow through. I just tuck the foil between the pan and rack to hold it in place and fix it so that the foil isn't actually touching the bird.
  • 10. This is optional, but in the morning if you want to, carefully drain the liquid from the cavity into the baking pan and turn the turkey over. Put it back in the oven on 500 degrees and cook for about 15 minutes to brown the breast. The turkey will remain somewhat warm in the oven but it can be reheated briefly without getting dried out.
  • 11. Use the fat and drippings in the pan to make your turkey gravy.

PERFECT EVERY TIME TURKEY



perfect every time turkey image

makes perfect juicy golden brown turkey, if instructions are followed will work consistently each and every time.

Provided by james keck

Categories     Whole Turkey

Time 30m

Yield 16 varies on weight of turkey, 20 serving(s)

Number Of Ingredients 4

1 turkey
1 teaspoon Lawry's Seasoned Salt
1 teaspoon pepper
1/2 lb real butter

Steps:

  • preheat oven to 325.
  • (mix all ingredients in melted butter baste turkey put all remaining ingredients in cavity).
  • put in doubled brown grocery bag fold the end and staple shut.
  • place in large roasting pan no lid bake at 325 (20 minutes per lb).
  • do nothing else I promise you will never cook your turkey any other way.
  • moist and perfectly brown.
  • (do not open oven).

Tips:

  • Thaw your turkey properly: Place the frozen turkey in the refrigerator for 1-2 days per 4-5 pounds. For faster thawing, submerge the wrapped turkey in cold water, changing the water every 30 minutes until thawed.
  • Choose the right size turkey: A good rule of thumb is 1 pound of turkey per person. This will ensure you have enough meat for everyone, without any leftovers.
  • Prepare the turkey: Remove the neck and giblets from the turkey cavity. Rinse the turkey inside and out with cold water and pat dry.
  • Season the turkey: Season the turkey inside and out with salt, pepper, and your favorite herbs and spices. You can also add a compound butter or herb paste under the skin for extra flavor.
  • Roast the turkey: Preheat the oven to 325°F (163°C). Place the turkey on a roasting rack in a large roasting pan. Add 1 cup of water or broth to the bottom of the pan to prevent the turkey from drying out. Roast the turkey for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
  • Let the turkey rest: Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This will allow the juices to redistribute throughout the turkey, making it more tender and flavorful.

Conclusion:

Roasting a perfect turkey is a skill that takes time and practice. But by following these tips, you can ensure that your turkey is cooked to perfection every time. Juicy, flavorful, and tender, your turkey will be the star of the show at your next holiday feast.

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