Roast Turkey Grand Mère Recipes

JUICY ROAST TURKEY

Steps:

• In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

ROAST TURKEY GRAND-MèRE

Steps:

• The night before, pat the turkey dry with paper towels and rub 2 tablespoons of kosher salt into the skin and inside the cavity. Place the turkey on a rack over a rimmed tray, and refrigerate uncovered overnight.Remove the turkey from the refrigerator 1 hour before roasting, to allow the turkey to come to room temperature.
• Finely chop the parsley leaves. Pick off the rosemary and thyme leaves, add to the parsley, and chop together. Peel and smash 4 cloves of garlic, and coarsely chop. Add the garlic to the herbs and season with a pinch of salt and pepper. Chop the herbs and garlic together into a coarse paste. Place the herb mixture in a small mixing bowl.
• Drizzle the olive oil over the chopped herbs, and stir to combine.Pull the skin from the meat of the bird (a spoon can be helpful) and slide the paste under the skin, across the breasts and over the thighs.
• Smear the softened butter over the outside and inside of the bird with your hands. Season the outside with a pinch of salt and pepper.Cut the onion in half, the celery and carrot into chunks, and stuff the vegetables inside the cavity.Remove excess paper from head of garlic and cut in half horizontally; place both halves in the bottom of the roasting pan. Cut the lemon into eighths and add to bottom of the roasting pan, along with the few extra branches of rosemary and thyme.
• Preheat the oven to 450 degrees F. Place the prepared turkey on the cutting board, fold the wing tips under the bird, and truss it with butcher's twine. Return the turkey to the roasting pan, and add a cup of water to the bottom of the pan. Drizzle a few teaspoons of olive oil over the bird.Slide the turkey into the oven, and set a timer for 25 minutes.
• After 25 minutes, remove the turkey from the oven and baste with juices over the breast. Return the turkey to the oven and bake at 450 degrees F for an additional 25 minutes.
• After another 25 minutes at 450 degrees F, lower the temperature to 325 degrees F. After an additional 15 minutes at 325 degrees F, begin checking the internal temperature of the thigh with an instant-read thermometer.
• Continue to baste the turkey and check the temperature periodically, until an internal temperature of 160 degrees F is reached.
• Remove the turkey from the oven, and remove and discard the twine. Let the turkey rest for a minimum of 25 minutes before slicing and serving.
• After the turkey has rested, transfer it to a serving platter and drizzle with the pan juices. Carve and serve.

A SIMPLY PERFECT ROAST TURKEY

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.

PERFECT ROAST TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.

EASY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.