Moist And Tender Turkey Or Turkey Breast Recipes

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VERY MOIST AND FLAVORFUL ROAST TURKEY



Very Moist and Flavorful Roast Turkey image

Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.

Provided by Andie

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 12

Number Of Ingredients 8

½ cup cold butter
1 (12 pound) whole turkey, neck and giblets removed
1 tablespoon vegetable oil
2 Granny Smith apples - cored, peeled, and cut into 8 wedges each
1 large onion, cut into 8 wedges
½ whole head garlic, separated into cloves and peeled
1 pound celery, cut into 2-inch lengths
1 tablespoon poultry seasoning

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
  • Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
  • Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
  • Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
  • Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
  • Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g

PERFECTLY MOIST AND TENDER TURKEY



Perfectly Moist and Tender Turkey image

You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes one 18-pound turkey

Number Of Ingredients 4

1 18-pound fresh turkey, giblets and neck removed, rinsed and patted dry
1 loaf ciabatta bread or rustic Italian loaf, halved and cut open
1/2 cup (1 stick) unsalted butter, room temperature
Coarse salt and freshly ground pepper

Steps:

  • Allow turkey to stand at room temperature for about an hour.
  • Preheat oven to 425 degrees with rack in lower third of oven.
  • Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.
  • Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
  • Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.

PERFECT THANKSGIVING TURKEY BREAST



Perfect Thanksgiving Turkey Breast image

Easy, moist, and tender turkey breast. A foolproof turkey recipe to make your Thanksgiving dinner perfect. Use pan drippings to make a smoky turkey gravy.

Provided by Craig Wolford

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time P1DT4h30m

Yield 12

Number Of Ingredients 23

4 cups water
½ cup kosher salt
½ cup white sugar
2 tablespoons hickory-flavored liquid smoke
1 tablespoon whole black peppercorns, cracked
4 cloves garlic, crushed
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh sage
1 teaspoon smoked paprika
2 (5 pound) boneless turkey breast halves
½ cup unsalted butter, softened
1 sprig fresh rosemary, leaves stripped and finely chopped
1 sprig Spices, thyme, fresh
1 sprig Fresh Sage
1 teaspoon pressed garlic
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
6 medium carrots, cut into large chunks
6 stalks celery, cut into large chunks
2 medium red bell peppers, cut into large chunks
2 medium yellow onions, quartered
8 fluid ounces chicken stock, or more as needed

Steps:

  • Heat water for brine in a 6-quart pot over medium heat until steam begins to rise to the surface. Stir in kosher salt and sugar until dissolved. Add liquid smoke, peppercorns, garlic, rosemary, thyme, sage, and smoked paprika. Immediately remove from heat, cover, and let rest and bring to room temperature, about 30 minutes. Do not refrigerate to cool.
  • Place each turkey breast in a zip-top freezer bag. Evenly divide the brine, herbs, and garlic between the bags. Remove excess air, seal, and put into the refrigerator, 24 to 36 hours before you roast your turkey breast.
  • Remove turkey from brine, pat dry, and let rest for 30 minutes. Pour brine through a strainer; discard brine but reserve garlic and herbs.
  • Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
  • At the same time, mix softened butter with rosemary, thyme, sage, garlic, black pepper, and paprika for herb butter. Set aside.
  • Arrange carrots, celery, bell peppers, onions, and reserved garlic and herbs from the brine in the bottom of a roasting pan. Rub about 1/4 of the herb butter on each breast under the skin. Don't remove the skin. Rub the rest of the butter on top of the skin. Arrange the breasts in the roasting pan on top of the aromatic veggie rack; add chicken stock to the bottom of the pan.
  • Roast in the center of the preheated oven until an instant-read thermometer inserted into the center of each breast reads 160 degrees F (71 degrees C), 2 1/2 to 3 hours. Remove from the oven, cover loosely with a foil tent, and let rest for 15 minutes. The internal temp will rise above 165 degrees F (74 degrees C) during this rest.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 18.7 g, Cholesterol 293.5 mg, Fat 12.9 g, Fiber 3.7 g, Protein 100.7 g, SaturatedFat 6.1 g, Sodium 4067.3 mg, Sugar 11.7 g

MOIST AND TENDER TURKEY (OR TURKEY BREAST)



Moist and Tender Turkey (Or Turkey Breast) image

PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.

Provided by Marg CaymanDesigns

Categories     Poultry

Time 2h10m

Yield 1 turkey, 12 serving(s)

Number Of Ingredients 4

1 (5 -20 lb) fresh or frozen turkey (thawed) or 1 (5 -20 lb) turkey breast (thawed)
1/4 cup butter, melted
12 ounces chicken broth (can use part beer or white wine)
1 -2 tablespoon mayonnaise

Steps:

  • Place turkey or turkey breast in a roasting pan.
  • (I use a disposable roasting pan) Combine melted butter and chicken broth.
  • Pour over turkey.
  • Rub mayonnaise all over turkey's exterior.
  • Salt and pepper lightly if desired.
  • Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
  • (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
  • Remove from oven and let sit for about 30 minutes before slicing.
  • Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
  • To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.

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