The Most PERFECT Turkey Recipe Out There | The Golden Balance
The Perfect Turkey ????
8-15 lb turkey
Cover in 1/3-1/2 cup salt
3 sticks unsalted butter
5 cloves garlic
5-7 sage leaves
2-3 sprigs Rosemary and thyme
2 Tbsp tomato paste
1/4 cup honey
1 Tbsp paprika & Chili powder
Salt and pepper to taste
EASY Roast Turkey & Gravy Recipe (FOOLPROOF & JUICY!)
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Serves 8-10:
1 (10-12-pound turkey), rinsed and patted dry
2 onions, peeled and quartered
3 carrots, peeled and washed
3 celery ribs, washed and dried
6-8 garlic cloves
Salt and freshly ground black pepper
2 cups low- sodium chicken broth
Herbed butter:
6 ounces salted butter, melted
1 teaspoon salt
Freshly ground black pepper
3 garlic cloves, grated
1 tablespoon dried crushed oregano
Zest of one lemon
Juice of 1 lemon
Juice of 1 orange
Turkey Cavity:
1 teaspoon salt
1 teaspoon cumin powder
½ teaspoon crushed red pepper flakes
1 head garlic or 12 garlic cloves
Small bunch fresh oregano or thyme
Small bunch fresh sage
Gravy:
4 tablespoon unsalted butter
¼ -1/3 cup all-purpose flour
1 teaspoon salt or to taste
Freshly ground black pepper to taste
2-3 tablespoons fresh lemon juice
Pan juices
2-3 cups chicken stock or enough to equal 4 cups liquid including the pan juices
Turkey Instructions:
Preheat the oven to 325°F, 160 °C.
Remove the neck and giblets from the inside cavity of the turkey. Wash the turkey inside and out with cold water and dry well with paper towels. Set it in a try with paper towels to absorb the excess moisture. Use your fingers or a spoon to carefully separate the skin from the turkey breast to create a pocket for the marinade. This will add tons of flavor.
Place the onions, carrots, celery and 8 garlic cloves on the bottom of a large roasting pan. Season lightly with salt and pepper and pour 2 cups of chicken stock over the vegetables.
Place the turkey on top of the bed of vegetables.
Season the turkey cavity with salt, red pepper flakes, and cumin powder. Stuff with garlic cloves, oregano, and sage.
Combine all of the herbed butter ingredients in a small bowl and whisk well.
Rub the turkey all around with the herbed butter especially under the skin. Season the exterior liberally with salt and some pepper and a tablespoon of dried crushed oregano.
Cross the legs together and tie them with butcher’s twine and tuck the wings under the bird.
Tent the turkey loosely first with parchment paper then topped with aluminum foil. Roast covered for 2 and ½ hours.
Remove the foil and parchment paper and insert a thermometer between the leg and thigh and roast another 1 and ½ -2 hours or until the temperature registers 165°F. Raise the oven temperature to 350°F, 180°C for the last 45 minutes of roasting to get the skin golden and crisp.
Baste with the pan juices every 20 minutes.
Remove the pan from the oven, transfer the turkey to a cutting board and allow to rest for at least 30 minutes before carving, to retain all of its juices.
Gravy Instructions:
Pour the pan juices through a strainer. The vegetables can be served alongside the turkey or frozen for later use. Place the pan juices into a gravy separator or place in a bowl in the refrigerator/freezer. The fat will rise to the top and can be easily removed. Combine the pan juices (without the fat) in a pitcher or bowl and add enough chicken stock to equal 4 cups total.
Melt the butter in a large saucepan and add flour while whisking constantly. Cook over medium heat for 3 to 4 minutes. Pour the liquids into the pot and whisk well to combine. Season with some salt and pepper and bring to a boil. Reduce the heat to a medium-low and simmer until thickened. Check the seasoning.
Transfer to a gravy boat and serve alongside the turkey.
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How To Make A Crispy, Golden Roast Turkey
How To Make A Crispy, Golden Roast Turkey
Crispy, Golden Roast Turkey Recipe. This fool-proof method for roasting a turkey is guaranteed to result in a holiday bird that is moist, flavourful, and covered in a gorgeous brown skin. If you have guests that don't like turkey, this will change their minds. Sample our Crispy, Golden Roast Turkey recipe.
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Step 1: You will need
1 fresh turkey, 5.5 kilos, washed and dried
1 ½ onions, chopped into quarters
2 carrots, peeled and chopped
2 garlic bulbs, cut in halves
1 lemon, cut into quarters
A few celery tops
some rosemary
some thyme
40 ml olive oil
2 tbsp rock salt
salt and pepper
1 baking tray with rack
some kitchen twine
1 cutting board
1 knife
1 thermometer
1 bowl
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Step 2: Preheat the oven
Set the temperature of the oven to 200°C (400ºF/ gas mark 6).
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Step 3: Prepare the vegetables
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
VIDEOJUG TIP
Handle raw turkey with the same care that you would raw chicken. Wash the inside and out with water and lemon juice and dry with paper towels. Use a separate cutting board and utensils.
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Step 4: Trim the turkey
Place the knife deep inside the neck cavity and cut off the neck, trying to reserve as much of the skin as possible. Next, find the elbow joint of one of the wings, insert the knife, cut and remove. Repeat with the other wing.
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Step 5: Fill the bird
Place the vegetables into the main cavity of the turkey, stuffing it as much as possible.
If there is enough skin remaining around the neck cavity to close it, stuff that area as well.
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Step 6: Tie the bird
Start with a 1 metre piece of string.
Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.
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Step 7: Prepare for oven
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.
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Step 8: Roast
Allow for 10-15 minutes for each 450g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.
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Step 9: Check the turkey
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 85°C for the thigh and at least 76°C in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes.
Don't forget to save the drippings for the gravy from the oven tray!
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Step 10: Serve
Time to carve and serve. Why not watch our other videos accompanying this one to complete your meal? How to Carve a Turkey and Perfect Turkey Gravy are just a couple of examples. Enjoy!
EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe
Are you ready to make the BEST Thanksgiving turkey? Trust me, it’s easier than you think! You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and insanely flavorful roasted turkey that’ll impress your family and guests.
I know many people get intimidated by cooking a turkey, but you needn't worry. It's easy! Especially with this no-fail, foolproof, beginner recipe. Just think of it as cooking a large chicken. ;) I'm also showing you how to carve a turkey on the video today. Bonus!
There's a TON more info on the turkey recipe blog post (linked below), as well as more Thanksgiving recipes, so make sure to check that out. I can't wait to see all your beautiful turkeys and Thanksgiving dinners on social media, make sure to tag me!
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► TIMESTAMPS:
00:00 Intro
00:30 Thaw your turkey
00:54 How big of a turkey should you buy?
01:15 Remove the giblets and neck
01:57 Essential equipment to cook a turkey (knives, thermometers, and roasting pans)
02:53 Stuff the turkey with vegetables and herbs
04:02 Make the herb butter
05:02 Pat the turkey dry
05:16 Loosen turkey skin and rub herb butter underneath and all over the outside of the turkey
06:25 Slice vegetables for roasting pan
07:15 Place turkey in roasting pan and cook in the oven
08:00 Remove turkey from oven and let it rest
09:02 How to carve a turkey
11:26 Place the turkey on a platter and garnish
12:08 Taste test
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#turkeyrecipe #thanksgivingrecipes #thanksgivingdinner
The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin
#turkeyrecipe #thanksgivingrecipes #thanksgivingdinner
The BEST thanksgiving Turkey recipe that is juicy, tender and packed with tons of flavor! This step by step tutorial will show you how to get perfectly golden juicy and moist Turkey that is seasoned to perfection. You can’t go wrong with this easy no fail baked Turkey recipe.
My Turkey was 10 pounds
Herb butter ingredients:
One cup of salted butter
1/2 cup chopped parsley
2 tbsp Italian seasoning
1 tbsp garlic paste
Salt and pepper to taste*
Dry rub ingredients:
1 tbsp adobo seasoning
2 tbsp Montreal chicken seasoning
1 tbsp smoked paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tsp black pepper
2 tsp rubbed sage
Cavity stuffing:
4 sprigs of Thyme
4 sprigs of Rosemary
4 sprigs of Sage
2 lemons cut into wedges
1 orange but into wedges
1 onion cut into wedges
1 whole Garlic
Vegetables that go on the bottom:
2 stalks of celery
1 large carrot
1 Onion
Bake at 350 for 3 hours for a 10 pound Turkey. The cooking time will vary if your turkey is larger or smaller than 10 pounds. Just make sure you cook for 15-20 minutes per pound.
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Simple Roast Turkey
The best Thanksgiving turkey recipe saves the day year after year with no mistakes and no stress. This recipe utilizes GE Appliances advanced cooking technology to make roasting the Thanksgiving turkey as easy as pressing a button—well, almost that easy.
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