Best 4 Three Ingredient Turkey Recipes

JUICY TURKEY RECIPE

Steps:

• Use an instant read thermometer to test the internal temperature of the turkey to make sure that no part of it is frozen. Internal temperatures should be above 32 degrees F. Remove the turkey from its packaging and place onto a roasting pan. Discard neck and gizzards.
• Fill two plastic sandwich bags with ice. Clip them together and place them on the bird so that the ice can chill both breasts. Let sit at room temperature for 1 hour, then discard ice bags. Preheat an oven to 350 degrees.
• Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place slices of butter in between the skin and the meat.
• In a small bowl, stir together paprika, oregano, basil, salt, pepper, onion powder, and garlic powder. Sprinkle over the skin of the entire turkey and rub in to coat.
• Insert an oven safe thermometer probe so that the tip of the probe is in the center of the breast of the turkey. The probe should be inserted from the neck area and be parallel to the roasting pan.
• Bake in the preheated 350 degree oven until the internal temperature of the breasts reaches 150-155 degrees. Baste 1 to 2 times if desired.
• Use an instant read thermometer to test different parts of the bird for doneness and to ensure that the breast meat really is 150-155 degrees in the center. The dark meat in the legs should register between 175 and 180 degrees F.
• Once the internal temperatures reach their desired level, let the turkey rest 20 minutes before carving.

3-INGREDIENT THANKSGIVING TURKEY WITH ORANGE AND SAGE

Steps:

• Finely grate 1 orange to yield 1 Tbsp. zest; transfer to a small bowl. Slice oranges into 1/2"-thick rounds; transfer to a resealable plastic bag and chill until ready to use. Add salt, pepper, and chopped sage to zest and stir to combine.
• Place turkey, breast side down, on a large cutting board. Cut along each side of backbone with kitchen shears-this will take some force (you can ask your butcher to do this). Discard backbone or reserve for another use.
• With turkey skin side down, use a knife to score down the long oblong bone in center of breast. Turn turkey skin side up, then firmly press down with both hands on breastbone until you hear a cracking sound. Rub zest mixture all over turkey, under skin, and inside cavity. Transfer turkey skin side up to a rimmed baking sheet, cover with plastic wrap, and chill 6-18 hours.
• Arrange a rack in middle of oven; preheat to 450°F. Tuck sage sprigs and reserved orange slices in an even layer under turkey. Let sit at room temperature 30-60 minutes to air dry.
• Brush turkey with oil, add 1/2 cup water to pan, and roast 30 minutes. Reduce oven temperature to 350°F. Rotate pan, add 1/2 cup water to pan, and brush turkey with more oil. Continue to roast, brushing with oil after 30 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160°F, 55-65 minutes more.
• Transfer turkey to clean cutting board, tent with foil, and let rest at least 30 minutes before carving.

PERFECT TURKEY

Steps:

• Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
• Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
• Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

THREE-INGREDIENT TURKEY

Steps:

• Dump cranberry sauce and soup mix into a crockpot.
• Mix together.
• Add frozen turkey.
• If the bird has a string net, leave it on.
• Cook 2 hours on high, reduce heat to low and cook for 4 to 5 hours more.
• I cooked mine for 8 hours on low and it was not too dry at all.
• Remove string and serve with sauce.