HOW TO COOK THE JUICIEST, MOST TENDER OVEN ROAST TURKEY
I recently learned How to Cook the Juiciest, Most Tender Oven Roast Turkey EVER - and it has changed the way I am going to cook my turkeys from now on.
Provided by Karlynn Johnston
Categories Main Course
Time 5h15m
Number Of Ingredients 9
Steps:
- NOTE : This method cooks your turkey a LOT FASTER than usual! The USDA doesn't recommend cooking under 325 ° F However, this method steams the turkey and it will get crazy hot inside the bag. If you want an all day turkey, turn the heat down. IF it's cooking too fast, turn the heat down, the residual steam will keep it cooking. The choice is up to you!
- Pre-heat your oven to 300 °F.
- Pat the tops and sides of the turkey dry with paper towels and throw them out.
- Place your turkey so that it's completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across . Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity.
- Take one tablespoon of sea salt flakes or coarse salt and a tablespoon of parsley and mix them in a bowl. IF you have a larger turkey you can double this. Set aside for now, you just had to get this ready because now your hands are getting dirty again!
- Take a bottle of olive oil and drizzle a small stream across the skin on the breast of the turkey and some on the thighs and legs. Gauge how much you need to cover the surface area in a nice coating. Put the bottle away and roll up your sleeves.
- Rub the olive oil all over the turkey skin, getting it covered well. You don't have to do the bottom.
- Take the salt/parsley mixture and rub it all over the turkey in an even layer. The olive oil will help it stick. It should look like the photo above. Then of course, wash your hands and move on to the next step.
- Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices.
- Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out.
- Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. you can cover the top with tinfoil.
- When the thigh meat reaches a temperature of 185 °F and the breast meat is 165°F minimum, you can remove the turkey. Let it rest for 10 minutes, then remove the bag.
- You can either move it to a platter (it can be done, with two people and a few forks holding it together in key places) or simply carve it in the pan.
- Use the drippings to make what is the BEST turkey gravy you will ever eat.
Nutrition Facts : Calories 31 kcal, Fat 3 g, Sodium 872 mg, ServingSize 1 serving
MY LAZY OVEN TURKEY
Make and share this My Lazy Oven Turkey recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Poultry
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove giblets and neck from turkey; set aside. Rinse and drain turkey. Pat dry.
- Use a covered roasting pan that just fits the bird.
- Cut onion in half and place inside turkey.
- Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin.
- Tie legs together.
- Pour 1/2 inch water into pan and cover with lid.
- Place pan in a 350 degree oven for 1 1/2 to 2 hours or until meat thermometer registers 185.
- Uncover for last 10 minutes to brown if desired.
- Remove from oven and let sit for 15 minutes before carving.
- Drain liquid into a pot and return turkey to a warm oven until ready to carve(after standing 15 minutes).
Nutrition Facts : Calories 1032.2, Fat 51.5, SaturatedFat 14.5, Cholesterol 436.1, Sodium 417.3, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 131.1
SLOW-ROASTED TURKEY BREAST WITH GRAVY
This preparation will NOT produce a turkey breast with crispy skin. In fact, I normally remove the skin completely (and discard it) after the turkey has cooked. The meat comes out wonderfully moist and the gravy is out-of-this-world!
Provided by Cooking Ventures
Categories Turkey Breasts
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust your oven rack to the lowest position. Preheat oven to 250°F.
- Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
- Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
- When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
- Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
- To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
- Serve the turkey breast and gravy with some mashed potatoes.
A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g
HOW TO ROAST A FROZEN TURKEY
Because the breast is so much thicker than the legs and thighs, it thaws more slowly, so the breast and lower quarters will reach their (different) done temperatures at the same time. This is an ideal approach for people who have forgotten to thaw the turkey,or who have small refrigerators; it does fill up the oven a lot longer, though. Since there are no juices from the defrosted turkey, there will be no risk of cross-contamination (just be sure to wash your hands well). For a larger (19-20 lb) bird, add 1 1/2 to 2 hours. Adapted from instructions at About.com - http://bit.ly/aVpqM6
Provided by DrGaellon
Categories Whole Turkey
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the oven to 325°F about 6 hours before you want to serve. Line a rimmed cookie sheet (NOT a roasting pan) with foil and place a rack on it. Unwrap the turkey and place it on the rack. (Don't worry about the bag of giblets; you'll remove it later.).
- Place the turkey into the oven for 2 1/2 hours. By this time, the thighs should be about 100°F, but the breast should still be icy, around 25°F If you have an insert-and-leave-it type of thermometer (dial, or digital probe), insert it into the thickest part of the breast at this time. If not, start checking the temperature of the breast every 30-45 minutes.
- By 3 1/2 hours, the thighs should be around 150°F and the breast around 50°F Remove the giblets bag at this time (and make stock from it, if desired). If you wish to stuff the turkey, do so at this point; use silicone gloves to protect your hands, as the bottom of the bird will be hot, and preheat the stuffing if possible before spooning it into the cavity. Do not overpack.
- Between 4 1/2 and 5 hours, the thighs should be done at 175-180°F, the breast should be done (but still moist) at 160-165°F and the skin should be nicely browned. If the bird was stuffed, the temperature in the center of the stuffing must reach 165° for safety.
Nutrition Facts : Calories 726.4, Fat 36.4, SaturatedFat 10.3, Cholesterol 308.7, Sodium 295.1, Protein 92.7
More about "my lazy oven turkey recipes"
FOOLPROOF OVEN ROASTED TURKEY RECIPE (SO JUICY!)
From averiecooks.com
4.5/5 (22)Total Time 5 hrs 20 minsCategory EntreesCalories 234 per serving
- Preheat the oven to 325F* (See Notes). Place the thawed turkey into a large baking dish (disposable or otherwise) with deep sides. Tip - If you are going the disposable pan route, I recommend placing a layer of vegetables such as thinly-sliced carrots and potatoes underneath the turkey to prevent burning on the bottom since disposable pans are so much thinner than an actual roasting pan.
- Remove the giblets and neck (both found inside the cavity) and discard (you could keep the giblets for gravy-making but I don't and in my gravy recipe aren't necessary).
- Tuck the wings underneath the turkey to help stabilize it, cut off any excess skin that is loose and just hanging, and pat dry with paper towels; set aside.
- Place the softened butter into a medium-sized bowl. Add the salt, pepper, parsley, thyme, rosemary, oregano, sage, and mix with a wooden spoon until combined.
MY LAZY OVEN TURKEY
From bigoven.com
THE ONLY THANKSGIVING TURKEY RECIPE YOU'LL EVER NEED
From thelazygeniuscollective.com
KETO OVEN ROASTED TURKEY LEGS [RECIPE + HOW TO …
From ruled.me
LAZY OVEN TURKEY RECIPE - COOKEATSHARE
From cookeatshare.com
8 EASY LEFTOVER TURKEY RECIPES FOR AFTER THE BIG FEAST
From allrecipes.com
GORDON RAMSAY'S SECRET INGREDIENT FOR A MOIST TURKEY IS BACON
From insider.com
ASTRAY RECIPES: MY LAZY OVEN TURKEY
From astray.com
CLASSIC OVEN ROASTED TURKEY RECIPE | MCCORMICK
From mccormick.com
JUICY OVEN-ROASTED TURKEY: MY SIGNATURE RECIPE
From smokinandgrillinwitab.com
MY LAZY OVEN TURKEY RECIPES
From tfrecipes.com
HOW TO BAKE A TURKEY | THE RECIPE CRITIC
From therecipecritic.com
HOW TO ROAST A TURKEY IN AN OVEN BAG FOR FLAVORFUL, JUICY MEAT - THE ...
From washingtonpost.com
FIRST TIME COOKING A TURKEY? THIS RECIPE PROMISES A JUICY ROAST …
From npr.org
MY LAZY OVEN TURKEY RECIPE | CHEF2CHEF - RECIPEBRIDGE
From recipebridge.com
BEST ROASTED THANKSGIVING TURKEY RECIPE - HOW TO COOK A TURKEY
From thepioneerwoman.com
HOW TO ROAST THE PERFECT THANKSGIVING TURKEY - MARTHA STEWART
From marthastewart.com
MY LAZY OVEN TURKEY RECIPES - ALL RECIPES IT IT
From recipesit.com
MY LAZY OVEN TURKEY RECIPE - COOKING INDEX
From cookingindex.com
TURKEY FROZEN RECIPE: CAN YOU COOK YOUR THANKSGIVING BIRD …
From slate.com
MY LAZY OVEN TURKEY RECIPE | RECIPELAND
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love