Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy
A Simple Turkey Recipe
- 1 Recipe brine
- 1 Recipe herb butter
- 1 Recipe steeped aromatics
- Thaw Your Turkey: To thaw, place your turkey in the fridge, let it defrost for approximately 24 hours for every five pounds of turkey.
- Brine Your Turkey: This produces a bird that is perfectly moist, beautifully seasoned, and has equally tender and flavorful dark and white meat. It is a thing of beauty. You should plan on 24 hours for brining. However, it can be done faster. Give yourself at least 8 hours for best results.
- Rub herb butter between the meat and the skin: Place your bird on the rack of your roasting pan. Now, go to the back of the bird, and lift the skin. There you will find a place where you can gently lift the skin from the meat. You will need to gently pry the skin from the meat, starting at the back, and working your way up to the neck. Apply the herb butter into the area you just created, and gently rub it all over the bird. When you have finished, rub your buttery hands on the outside as well. If you don’t have enough butter to rub the outside, feel free to rub with canola oil as well. This will help it crisp up! You can make your own herb butter.
- Fill the Bird Cavity: Fill that bird cavity with steeped herby aromatics. It will flavor the bird from the inside, and slightly sweeten the savory meat.
- Roast for 30 minutes at 500 degrees Fahrenheit
- Create A Foil Hat for the breast and Turn the Oven Down to 350 degrees.
- Let it Cook to 161 degree Fahrenheit. Approximately 13 minutes per pound. Typically a 14-16 pound turkey cooked with this method will take about 2.5 hours to cook fully.
- Rest your Turkey: Pull that beautifully golden brown turkey out of the oven, and cover it with foil. Then let it rest for 30 minutes.
Juicy Baked Turkey with Herbs and Wine
PREP TIME : 35 MIN
COOK TIME : 6 H & 30 MIN
- 1 whole Turkey (Preferable fresh and all natural not injected with any solution.)
- 1/2 cup Butter, Melted
- 2 cups Dry White Wine
- 2/3 2 cups Chicken Or Turkey Stock
- 1 cup Butter, Softened
- 2 tablespoons Fresh Sage, Stem Removed and Chopped
- 2 tablespoons Fresh Rosemary, Stem Removed and Chopped 1 tablespoon
- Fresh Thyme, Stem Removed and Chopped
- 1 whole Lemon, Zested (Preferably Organic)
- 4 cloves Garlic, Minced
- 3 teaspoons Salt
- 2 sq yards Unbleached Cotton Cheesecloth
- Preheat oven to 300 degrees.
- Add 2 cup water to the bottom of the roasting pan.
- Combine melted butter, white wine, and stock in a medium sized saucepan. Set aside.
- Combined softened butter, sage, rosemary, thyme, lemon zest, garlic, and salt. Mix until well combined.
- Pat turkey dry with a paper towel.
- Rub 2/3 of the softened butter and herb mixture under the skin, over the top turkey breast, and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.
- If stuffing turkey, stuff at this time and tie legs together. Secure skin flap in back. If not stuffing add onions, garlic, 1 lemon cut in half, carrots, and celery to the cavity of turkey for extra flavor. Tie legs together, secure skin flap in back, and tuck wings under turkey.
- Take cheesecloth and fold large enough to cover top and sides of turkey.
- Dip cheese cloth into white wine/butter mixture. Cover the top and sides of the turkey with cheesecloth.
- Heat butter/white wine mixture on low to warm, and use for basting. When butter white wine mixture runs low use pan juices. Place turkey in oven and baste every 20-30 minutes until thigh meat registers 180- 185 degrees F and if stuffed stuffing needs to register at 165 degrees F.
- Allow any where from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29 pound turkey. 13. Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking baste it well to loosen from the skin. 14. Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat. Make gravy during this time with remaining pan juices.
An Easy Recipe to Obtain A Moist Roasted Chicken
- 14 lb Turkey, fresh or thawed
- 1 Lemon
- 1 Onion, medium
- 1 sprigs Parsley, fresh
- 1 sprigs Rosemary, fresh
- 1 sprigs Sage, fresh
- 1 sprigs Thyme, fresh
Baking & Spices
- 1 tsp Pepper
- 1 tsp Salt
- 2 tbsp Olive oil or melted butter
- Remove turkey from refrigerator and allow to rest at room temperature for 30 minutes.
- Place oven rack in lowest position. Preheat oven to 400 degrees.
- Coat roasting pan and rack with cooking spray and set aside.
- TO PREP THE TURKEY:
- Remove neck and giblets from turkey main and neck cavities. (These can be discarded or used to make broth for gravy or soup.)
- If turkey has a metal or plastic clamp holding the legs together, remove and discard it.
- Add salt and pepper to the turkey cavity and rub with hand to distribute inside cavity. Stuff the cavity with lemon, onion (reserving one onion quarter), and herbs.
- Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small turkey skewers, if needed, to hold skin in place. Tie legs together with twine.
- Insert remaining onion quarter under skin covering neck cavity. Tuck wing tips under turkey body, using them to hold skin over neck cavity in place.
- Pat turkey dry with a paper towel and brush breast side all over with olive oil. Flip turkey over, breast side down, onto rack in roasting pan. Brush with olive oil so entire turkey is coated.
- TO COOK THE TURKEY:
- Place in 400 degree oven uncovered. After 1 hour, lower heat to 350 degrees and cook for an additional hour for turkeys 14 pounds or larger (45 minutes for smaller turkeys).
- Remove from oven and flip turkey over so it is breast side up. Insert a remote probe thermometer into thickest part of thigh. Return turkey to oven and set thermometer monitor alarm to sound at 165 degrees.
- To avoid over-browning on top, keep an eye on the turkey in the last hour and loosely tent it with aluminum foil if it's browned enough before the desired internal temperature is reached. This may or may not be necessary, depending on individual ovens--some cook more evenly than others.
- When thigh temperature reaches 165 to 170 degrees, remove from oven. Use an instant read thermometer to check temperature of other thigh. Also check thickest part of breast--it should be 160 degrees. If not, return to oven.
- Cooking times can vary. 13 minutes cooking time per pound is a good estimate. It should take a 14-16 pound turkey a total of 2-1/2 to 3-1/2 hours to cook. An 18 pound turkey takes closer to 4 hours. Using a thermometer is important for determining exactly when the turkey is done.
- When fully cooked, remove turkey from oven, cover with aluminum foil, and allow to rest undisturbed for a minimum of 30 minutes and up to 60 minutes.
Simple Roasted Turkey Recipe
- 1 Turkey, whole
- 2 tsp Basil, ground
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Oregano, ground
Baking & Spices
- 1 tsp Black pepper
- 2 tsp Paprika
- 2 tsp Salt
- 1 cup Butter, salted
- Use a 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 a thermometer 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 a 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.
Roasted Turkey Recipe with Maple Sauce
1 (14 to 16 pound) turkey
3 sprigs Sage
4 sprigs Thyme
1/2 White onion
1/4 cup Maple syrup
Baking & Spices
1/4 tsp Black pepper, ground
Oils & Vinegars
3 tbsp Canola oil
1/2 cup Apple juice
1 stick Butter, unsalted
Beer, Wine & Liquor
1/4 cup Bourbon
- Make the Roasted Turkey: Preheat oven to 500 degrees F with a rack set at the lowest level. Pat turkey completely dry with paper towels, and place turkey on rack inside roasting pan.
- Place thyme, sage, apple and onion in turkey's cavity. Tuck turkey wings underneath the turkey. Liberally brush oil all over turkey.
- Transfer turkey to oven and cook 30 minutes. Reduce oven temperature to 350 degrees F and continue roasting about 2 to 2-1/2 hours (although it could be a little less!), until a probe thermometer inserted in the thickest part of the breast reaches 161 degrees F.
- Meanwhile, make the Maple Bourbon Glaze: Add butter, juice, bourbon, maple syrup and pepper to medium saucepot. Heat to boiling over medium-high heat, then reduce heat to medium. Cook 24 to 28 minutes or until mixture is reduced by half, watching carefully to make sure mixture doesn’t boil over. Mixture should have a thin glaze consistency, and will continue to thicken as it cools. Remove from heat; set aside at room temperature.
- When turkey is finished cooking, remove from oven and brush with some Maple Bourbon Glaze. Transfer turkey to cutting board and loosely tent with foil.
Turkey with Orange Glaze Recipe
12 lb Turkey
3 sprigs Herbs, fresh
4 cups Chicken broth
1 Garlic butter
Baking & Spices
2 tbsp Flour
1/2 cup Milk
Tools & Equipment
1 Baking twine
- Preheat your oven to 425°F with the rack in the lower third of the oven. Rinse and pat turkey dry with paper towels.Remove neck and giblets, gravy packet, or any packages inside the cavities of the bird.
- Carefully lift up the skin, separating it from the breast as much as you can. The back of a spoon works well for this. Season underneath with garlic butter.Rub the outer skin all over with more garlic butter. You don’t have to use it all: the leftover butter is perfect for buttering rolls.
- Stuff the cavity with the orange, lemon, onion, and herbs.
- Tie the legs with cooking twine and transfer to a rack set inside a roasting pan. Tuck the wings underneath so they don’t burn. Pour 2 cups chicken broth into the roasting pan and transfer to the oven.
- Roast the turkey for 15 minutes, then reduce the oven temperature to 350°F.After the first hour of roasting the turkey, baste it every 30 minutes.
- Remove the turkey from the oven and transfer to a carving board.