CRANBERRY-GLAZED TURKEY WITH CRANBERRY-CORNBREAD STUFFING
Nothing says Thanksgiving like roast turkey and cranberries. The bird is stuffed with a hearty cranberry stuffing, which infuses the pan gravy with tart, fruity flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.
- Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.
- Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.
- Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.
- Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350 degrees. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.
- When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155 degrees. about 40 minutes more.
- Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165 degrees).
- Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.
ORANGE-GLAZED ROAST TURKEY WITH GLUTEN-FREE CRANBERRY-ORANGE STUFFING
Looking for a stuffed turkey for the holidays, and you need it to be gluten free? Look no further-this beautiful glazed turkey is gluten free, including the cornbread stuffing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h
Yield 12
Number Of Ingredients 29
Steps:
- Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour). In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, 1 teaspoon salt, the xanthan gum and guar gum. In large bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
- Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Cut into cubes; set aside. Reduce oven temperature to 325°F.
- In 10-inch skillet, melt 1/3 cup butter over medium heat. Cook celery and onion in butter about 3 minutes, stirring occasionally, until crisp-tender. In large bowl, mix cornbread cubes, celery mixture and remaining stuffing ingredients.
- Stuff turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail, or tie together with heavy kitchen string, then tie to tail.
- In small bowl, combine 2 teaspoons sage, 1 teaspoon salt and the pepper; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast uncovered 3 to 4 hours. After about 2 hours of roasting, cut band of skin or string holding legs. Place tent of foil loosely over turkey when it begins to turn golden. Brush marmalade on turkey about 20 minutes before turkey is done. Thermometer will read 165°F when turkey is done, and drumsticks should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. Let stand about 15 minutes for easiest carving. Brush again with marmalade before carving.
Nutrition Facts : Calories 930, Carbohydrate 39 g, Cholesterol 325 mg, Fat 1/2, Fiber 2 g, Protein 98 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 14 g, TransFat 1 g
ROAST TURKEY
Who says you need to wait until Thanksgiving for a Roast Turkey? Our juicy turkey recipe is a must! Make this meal for celebratory dinners or when you just want a good, old-fashioned homecooked meal. We get it; the idea of cooking a turkey in the oven can be intimidating. But trust us, it's easier than you may think, and we're here to walk you through every step. Our moist turkey recipe is so good; you may just be on "turkey duty" this Thanksgiving. Now, all that's left to do is add a few of your favorite sides, and dinner is served.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 18
Number Of Ingredients 2
Steps:
- Select a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The cut ends of the bones should be pink to red in color.
- If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water or quickly in the microwave, following the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.
- Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.
- Stuff the turkey just before roasting--not ahead of time. Fill the wishbone area (the neck) with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. Fill the body cavity lightly with stuffing; do not pack the stuffing because it will expand during roasting. Tuck the drumsticks under the band of skin at the tail, or tie or skewer the drumsticks to the tail.
- Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or margarine. It is not necessary to add water or to cover the turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone. Follow Timetable for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.
- Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.
Nutrition Facts : Calories 345, Carbohydrate 0 g, Cholesterol 140 mg, Fiber 0 g, Protein 48 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg
GLAZED ROAST TURKEY WITH CRANBERRY STUFFING
The shiny, red-hued glaze will make this year's turkey even more special!
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h55m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
- Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
- Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
- Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 165°F when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)
- In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
- Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.
Nutrition Facts : Calories 550, Carbohydrate 25 g, Cholesterol 125 mg, Fat 1/2, Fiber 1 g, Protein 42 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 580 mg
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