Best 8 Perfect Roast Turkey Recipes

PERFECT ROAST TURKEY

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.

PERFECT ROAST TURKEY 101

Steps:

• Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
• Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY

Steps:

• Position a rack in the lowest position of the oven and preheat to 325 degrees F.
• Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
• Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
• Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
• Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
• Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
• Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

MARTHA'S PERFECT ROAST TURKEY

Steps:

• Rinse turkey with cool water, and dry with paper towels. Let stand for hours at room temperature.
• Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

A SIMPLY PERFECT ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

MOST PERFECT MOIST-EST TENDER-EST JUICI-EST ROAST TURKEY-EVER!

Steps:

• Prep: Two days before cooking:.
• Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
• I finished thawing mine using the cold water method two days before cooking.
• Remove turkey parts from cavities and use as you desire.
• Wash cavities well with cold water and drain as well as you can.
• Snake your hand carefully between the skin and meat to create a pocket in which to put the spices. I got up to the neck, although didn't break through, and down the sides to the hip joint. I also made a pocket in the inner thigh of each leg. I really took my time with this so I wouldn't break through the skin. I didn't do the back, but I suppose you could?.
• Mix Salt, Pepper, Garlic powder and Onion powder in a bowl.
• Using a spoonful of this mixture at a time in your hand, reach in to the pockets you have created and rub into the bird, and some in the cavity as well. When all the mixture has been used, move your hands around on the outside of the skin, and massage the bird to break up the tissues to allow the meat to absorb the rub.
• Place the whole bird in a large SEALED food safe bag. I used a Reynolds Oven Bag-Turkey Size. Refrigerate turkey for 1-2 days (I refrigerated mine for about 36 hours). (Note: I don't use the oven bag to cook the bird!).
• On the day you will serve the bird, preheat oven to 400°F I know this sounds nuts, just go with it!
• Prepare a roasting pan with a rack. I greased my rack with bacon grease. Mmmmm -- bacon -- !
• Pour 3 cups of chicken broth in the pan.
• On the stovetop, boil about 2-3 quarts water (must be scalding hot.).
• Remove the turkey from the oven bag (which you can now throw away) and place the bird in a clean sink.
• Pour hot water over the entire turkey including in the cavities. The skin will shrink tightly to the turkey, squishing in that yummy rub you put in 2 days ago! It will also help hold the natural juices in the turkey while it is cooking. I poured half of the water on the bird's back, then turned it over to pour on the breast.
• I did not stuff my bird, and since I've never stuffed a turkey, I'll defer to Uncle Bill here, and he states in his recipe to stuff the bird, line the inside of the cavity with cheesecloth, then stuff LOOSELY with your favorite dressing.
• Tie legs with a good meat wrapping twine. Alternately, some birds have a spot pre-cut at the base of their spine to push their legs through.
• Lightly salt and pepper the outside of the bird, front and back.
• Drizzle 1/4 cup olive oil across the front of the bird. Using a basting brush, your hand or a paper towel, lightly coat the bird, careful not to remove the salt and pepper (I suppose you could do these steps the other way, this is just how I did it.).
• Place the bird BACK SIDE UP (really, trust me!) on the rack. I'll warn you, this will leave lines in the breast of your bird, but a beautiful bird that's dry and tasteless is NOT going to make you the holiday hero!
• Pour the other 1/4 c of olive oil on the back of the bird, and using a basting brush, your hand or a paper towel, lightly coat the bird.
• Cover the turkey completely with aluminum foil, pinching the foil tightly to the roasting pan which will create a wonderful moist, hot, convection within the pan. Be careful to tent the foil enough so it doesn't touch the bird (it will stick) or use a layer of the non-stick foil to avoid this problem.
• Place turkey on lower rack in oven and cook for 1 hour.
• Reduce heat to 325 F and continue to cook for 45 minutes.
• Now, flip the bird over! This might take two people. My hubby used heavy work gloves covered with Ziploc bags. It was a sight! Make sure you have the roasting pan on a steady level surface where it won't slip around. Some folks talk about doing this with the pan placed on the floor.
• Re-cover and pinch the foil back down (as best you can since your pan will be hot!) Be sure to keep it from touching the bird, or use the layer of non-stick foil if you have it.
• Continue cooking the bird covered for another 90 minutes.
• Remove the foil and baste the bird. Leave a triangle-shaped piece of the non-stick foil over the breast, but leave the legs exposed. The dark meat takes longer to cook through, and covering the breast (supposedly) helps keep the leaner white meat protected from drying out.
• Baste every 15-20 minutes for the next 45 minutes.
• Take a temp reading using a meat thermometer in the thickest part of the breast, and another spot in the thickest part of the thigh, without touching bone. You want a reading of 155°F If you aren't there, continue to cook the bird until you reach 155°F
• When you reach a reading of 155°F, remove the bird, baste once more, and cover it again with foil. WAIT 30 MINUTES BEFORE CARVING. During this 30 minutes, "carryover" cooking will continue and the temperature of the bird will continue to rise. Safe cooked temperature for a turkey is 165°F as of this writing. If you make the mistake of cooking to 165° or heaven forbid 175°, you risk turning your beautiful turkey into something that's tragically desiccated.
• There is no need to baste the turkey until the last part of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first few hours, and you will keep your oven at a more consistent cooking temperature allowing your bird to cook faster.
• These are Uncle Bill's COOKING TIMES (my 21.5 pound bird was in the oven 4 1/2 hours so I think these might be a bit long, but it may depend on your oven. I would err on checking the bird sooner rather than later - you can't uncook something!).
• Left Side -Stuffed---- Right Side - Unstuffed.
• *12-14lbs.: 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
• *14-16lbs.: 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
• *16-18lbs.: 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
• *18-20lbs.: 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
• *20-22lbs.: 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
• *22-24lbs.: 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.

PERFECT NO-FAIL ROAST TURKEY GRAVY

Steps:

• In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
• Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
• Continue to cook, covered, until giblets are done, about 2 hours more.
• Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
• Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
• Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
• Heat through briefly, and season with salt and pepper to taste.
• Pour into a gravy boat to serve. ENJOY your perfect gravy!

ALWAYS PERFECT ROAST TURKEY

Steps:

• Important info: Be sure that your oven is clean as this is cooked at a constant very high heat and it's nice not to have a smoking oven!. Bring the bird to room temp before roasting as it will cook more evenly and quicker.
• Preheat over to 475 degrees for 30 minutes.
• Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck (use for gravy or in stuffing if desired).
• Rinse turkey inside and out with warm water and pat dry with paper towels.
• Place a roasting rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
• Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird (I find this easier to do before placing the bird onto the rack).
• Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together (stuff if desired, in which case you will close body cavity. These days I always cook the stuffing separately).
• Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
• When oven temperature is reached set pan on the lowest rack in a 475° oven. Roast, checking as directed during cooking, until thermometer reaches 160° (my built in oven probe says NOT to touch bone, maybe it's a difference in thermometer types?). Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
• Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
• Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
• Cut off turkey legs at thigh joint. If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 400°) or heat in a microwave oven for 3 to 4 minutes. Carve the rest of the turkey. Carving juices may be clear to pink or rosy, this is fine as long as the thermometer temp is where it should be.