Paula Deen Roast Turkey Recipes

SIMPLE ROAST TURKEY

Steps:

• Heat oven to 375 °F.
• Combine butter, parsley, thyme, rosemary, salt and pepper in a small bowl.
• Place the turkey breast-side up in a roasting pan fitted with a v rack, taking care to tuck the wings under the bottom of the bird.
• Sprinkle the cavity with salt and pepper. Place the onion, celery, carrot and garlic inside the bird.
• Using your hands, rub the turkey with the butter mixture.
• Roast for 18 minutes per pound (for a 12-pound bird that’s roughly 3 1/2 hours). The turkey is finished roasting when the thermometer inserted into the thickest part of the thigh reaches 165 °F and the juices run clear.
• Tent the turkey loosely with foil and rest for 20 minutes before carving.

TRADITIONAL ROAST TURKEY WITH PAULA'S GRAVY

Steps:

• Preheat oven to 325º. Prepare rack inside roasting pan.
• Season the inside and outside of turkey with olive oil, butter and house seasoning.
• Place onion, garlic and herb sprigs insides cavity.
• Place turkey breast-side up on rack in large roasting pan. Brush with half of butter. Truss, if desired.
• Tent turkey with foil, roast 2 hours. Remove foil, brush with remaining butter. Increase oven temperature to 425º. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 165º, about 45 minutes. Tent with foil during last 15 minutes of cooking time if browning too quickly. Let stand 15 minutes before carving.
• For the gravy: Skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add white wine, broth, chopped thyme and black pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
• Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.

RICH POT ROAST FROM PAULA DEEN

Steps:

• Preheat oven to 350 degrees.
• For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
• Add the house seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster iwth meat and add bay leaves.
• Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
• Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
• Remove and discard the bay leaves.
• Cooks Note:.
• If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.