Best 2 Perfect Roasted Whole Turkey Recipes
Thanksgiving is incomplete without turkey. And what better way to enjoy this celebratory bird than by roasting it whole? This article is your ultimate guide to achieving the perfect roasted turkey, complete with step-by-step instructions, cooking tips, and flavorful recipes. We'll cover everything from selecting the right turkey to preparing the stuffing, trussing the bird, roasting it to perfection, and making delicious gravy from the drippings. Along the way, we'll introduce you to complementary recipes for cornbread dressing, cranberry sauce, and gravy, ensuring a well-rounded and unforgettable Thanksgiving feast. Whether you're a seasoned chef or a novice in the kitchen, this article will equip you with the knowledge and confidence to create a mouthwatering roasted turkey that will be the centerpiece of your Thanksgiving table.
Check out the recipes below so you can choose the best recipe for yourself!
KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)
Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time 4h25m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
- Set oven rack to lowest position.
- Remove the giblets and neck from the cavity.
- Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
- Place the turkey on a rack on a roasting pan.
- In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
- Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
- Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
- Season the turkey all over with salt and lots fresh ground black pepper.
- If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
- Place/tent a large piece of heavy foil over the turkey.
- Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
- Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
- If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
- After about 2-1/2 hours of cooking time remove the foil.
- Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
- The total cooking time for this 18-pound stuffed bird should be about 4 hours.
- Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
- --------------------------------------------.
- **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
- For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
- For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
- For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
- For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.
PERFECT ROASTED WHOLE TURKEY
This is the Best turkey EVER! I got this form a site 2 yrs ago and it is the juiciest yummy turkey! I now make it for the holidays, or well when Im craving it! I believe it was posted by a lady named kittenical
Provided by Mandy Bidwell
Categories Roasts
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. Set oven to 325 degrees F, convection oven heat set to 320 degrees F. Set oven rack to lowest position. Remove the giblets and neck from the cavity. Rinse the turkey well with cold water inside and out then pat dry with a paper towel. Place the turkey on a rack on a roasting pan. In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it). Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine). Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture. Season the turkey all over with salt and lots fresh ground black pepper. If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up. Place/tent a large piece of heavy foil over the turkey. Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan. Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste). If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time. After about 2-1/2 hours of cooking time remove the foil. Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C). The total cooking time for this 18-pound stuffed bird should be about 4 hours. Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!). --------------------------------------------. **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows. For an 8-12 pound turkey, roast for 2-3/4 to 3 hours. For a 12-14 pound turkey, roast for 3 to 3-3/4 hours. For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
Tips:
- Choose the right turkey. A fresh or frozen turkey is best. Look for a turkey that is plump and has moist skin. Avoid turkeys that have been injected with a solution, as this can make the meat dry.
- Thaw the turkey properly. If you are using a frozen turkey, thaw it in the refrigerator for 24 hours per 5 pounds. You can also thaw the turkey in a cold water bath, but be sure to change the water every 30 minutes.
- Brine the turkey. Brining the turkey helps to keep it moist and flavorful. To brine the turkey, dissolve 1 cup of salt and 1/2 cup of sugar in 1 gallon of water. Add the turkey to the brine and let it soak for 12-24 hours.
- Roast the turkey at a low temperature. The ideal roasting temperature for turkey is 325 degrees Fahrenheit. This will help to prevent the turkey from drying out.
- Baste the turkey regularly. Basting the turkey helps to keep it moist and golden brown. Use a mixture of butter, oil, and herbs to baste the turkey every 30 minutes.
- Let the turkey rest before carving. Once the turkey is cooked, let it rest for 15-20 minutes before carving. This will help the juices to redistribute throughout the turkey, making it more tender and flavorful.
Conclusion:
Roasting a whole turkey is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your turkey turns out perfectly cooked and flavorful. So next time you're looking for a show-stopping main course, give roasted turkey a try!
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