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Simple Apple Roasted Turkey

January 1, 2009 By The Recipe Mom Leave a Comment
IMATIN, WEST BANK - NOVEMBER 14: Palestinians...

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What You Need:

1 (12 lb.) whole turkey, thawed
1 C extra virgin olive oil
3 tbsp. salt
1 sweet apple, cored, peeled and chunked

How to Make It:

Remove the giblets and neck from the inside of the turkey.
Rinse the turkey with cold water inside and out, allow the water to drain from the turkey then pat dry.
Rub the olive oil over the entire turkey.
Sprinkle the turkey with the salt to cover.
Place the chunked apple inside the turkey cavity.
Set the oven temperature to 350 degrees and allow the oven to heat up.
Place the turkey breast side down in a large roasting pan.
Roast the turkey for 3 hours.
Carefully turn the turkey so the breast side is up.
Continue roasting 45 minutes or until the internal temperature of the thigh reaches 180 degrees.
Allow the turkey to stand 30 minutes before carving.

Serves 12

Thawing a turkey can be a stressful event. There are two safe ways to thaw that turkey. The safest way is to place the turkey in the refrigerator. Allow 1 day per 5 lbs. of turkey to make sure it is thawed completely.

The second way is to submerge the turkey in cold water. Leave the turkey in the wrapper and completely cover the turkey with the cold water. If necessary weight the turkey down to make sure it stays covered. Be sure to change the water every 30 minutes to ensure safety. The general rule is 30 minutes per pound to completely thaw the bird.

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Flipped Butter Turkey

January 1, 2009 By The Recipe Mom Leave a Comment
Trio of Butter

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What You Need:

1 (13 lb.) whole turkey, thawed
1/2 C butter
1 C water

How to Make It:

Remove the giblets and neck from inside the turkey cavity.
Clean the turkey well with cold water and pat dry inside and out.
Set the oven temperature to 350 degrees and allow the oven to heat up.
Place the turkey breast down in a large roasting pan.
Insert 1/4 C of the butter into the cavity of the turkey.
Place the remaining 1/4 C of butter around the turkey in the roasting pan.
Carefully pour the water into the pan so you don’t splash the turkey.
Cover the turkey tightly with a piece of aluminum foil.
Roast 3 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees and juice runs clear.

Serves 12

This recipe is one of the simplest ways to roast a turkey. The butter makes the turkey very moist and enhances the flavor. More water can be added 1/4 C at time during roasting if necessary.

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Herb Seasoned Roasted Turkey

December 31, 2008 By The Recipe Mom Leave a Comment

What You Need:

2 tbsp. butter, softened
1 tbsp fresh sage, chopped
1 tbsp. fresh thyme, chopped
1 tbsp. garlic, minced
1 apple, peeled, cored and cut into wedges
1 onion, cut into wedges
1 (12 lb.) whole turkey, thawed
2 (14 oz.) cans chicken broth, divided

How to Make It:

Place the softened butter into a mixing bowl.
Add the sage, thyme and garlic and mix until all the ingredients are incorporated together well.
Prepare the turkey by removing the neck and giblets and rinsing under cold water.
Drain any excess water from the turkey cavity and pat the outside dry with paper towel.
Rub the butter mixture over the entire turkey.
Fill the turkey cavity with the onion and apple wedges.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the prepared turkey on the rack in the roasting pan.
Set the oven temperature on 350 and allow the oven to preheat.
Loosely tent foil over the turkey breast.
Pour 1 C of the broth into the bottom of the pan and if there are any apple and onion wedges left over place them in the pan also.
Bake 1 hour and then remove the foil.
Add the remaining chicken broth to the pan and return the turkey to the oven.
Continue roasting for 2 hours or until the internal temperature of the breast reaches 170 degrees.
Remove from the oven and allow standing 20 minutes before carving.

Serves 12

Use a roasting pan that fits the turkey size. The pan should be 3 to 4 inches deep with 2 inches open on each side the turkey. If it’s too wide the juices will evaporate too quickly. Also be careful with the weight of the pan. Make sure you can safely lift the pan with the bird in and out of the oven.

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Citrus Butter Turkey

December 31, 2008 By The Recipe Mom Leave a Comment
Sauteeing garlic - Cooking demonstration

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What You Need:

1 (12 lb.) whole turkey, thawed
6 tbsp. unsalted butter, softened
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. thyme
Juice from one fresh lemon
Juice from one fresh orange
1 onion, quartered
2 stalks of celery cut in large pieces
3 bay leaves
2 garlic cloves, unpeeled
2 C chicken broth

How to Make It:

Clean the turkey by removing the giblets and neck and running the turkey under cool water both inside and out.
Pat the turkey dry with paper towel being sure to also dry the inside of the turkey well.
Set the oven temperature on 325 degrees and allow the oven to heat while preparing the turkey.
Place the butter in a small mixing dish and add the salt, pepper and thyme.
Pour the juice from the lemon and orange into the dish.
Stir until combined noting that not all of the juice will incorporate into the butter.
Spread the butter over the outside and inside of the turkey being sure to cover the whole turkey.
Place the prepared onion, celery, bay leaves and garlic into the cavity of the turkey.
Secure the skin to the back of the turkey, turn the wing tips in and tie the legs together with twine.
Fill a roasting pan with the broth, place a rack in the pan and place the turkey on the rack.
Roast the turkey 45 minutes being sure not to open the oven during this time.
After 45 minutes, baste the turkey with the pan juices.
Continue roasting 2 hours basting every 20 minutes.
The turkey is done when the internal temperature of the thigh reaches 180 degrees.

Serves 12

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Lemon Rubbed Roasted Turkey

December 31, 2008 By The Recipe Mom Leave a Comment
Salt, sugar and pepper shakers.

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What You Need:

1 (15 lb.) whole turkey, thawed
2 lemons cut in halves
1 tsp. salt
1 tsp. pepper
1 onion, quartered
2 celery stalks, cut in chunks
2 carrots cut in chunks
2 parsnips cut in chunks
1/2 tsp. parsley
3 tbsp. butter, melted

How to Make It:

Place the oven on 400 degrees and allow it to heat while preparing the turkey.
Remove the giblets and neck from the turkey and save for another use or discard.
Run under cool water both inside and out and pat dry.
Use 2 lemon halves and rub the inside of the turkey squeezing the juice into the turkey as you rub.
Sprinkle the turkey cavity with 1/2 tsp. salt and 1/2 tsp. pepper being sure to cover well.
Place the onion, celery, carrots and parsnips into the cavity of the turkey.
Sprinkle with the parsley.
Tie the legs together with twine and secure the neck skin over the back of the turkey.
Rub the remaining 2 halves of lemon over the outside of the turkey again squeezing out the juice as you rub.
Baste the turkey all over on the outside with the melted butter.
Sprinkle the remaining salt and pepper over the turkey.
Place the turkey, breast side down, on a rack in a large shallow roasting pan.
Put the turkey into the preheated oven for 30 minutes.
Reduce the heat of the oven to 350 degrees and continuing roasting 2 hours.
Reduce the heat again to 225 degrees and turn the turkey over so the breast will brown.
Continue roasting 1 hour 30 minutes or until the internal temperature reaches 170 degrees in the breast area of the meat.
Allow the turkey to rest 30 minutes before carving.

Serves 15

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Herb Turkey with Honey Apricot Glaze

December 30, 2008 By The Recipe Mom Leave a Comment

What You Need:

3/4 C unsalted butter, room temperature
3 tbsp. + 1/2 tsp. sage, chopped fine
1/2 tsp. salt
1 tsp. pepper
1 (21 lb.) turkey
4 C turkey broth, divided
2 C apricot preserves
2 tbsp. ginger root, minced
2 tbsp. honey

How to Make It:

Place the butter in a small sauce pan.
Sprinkle in 3 tbsp. sage and the salt and pepper.
Heat on low temperature until the butter has melted being sure to stir constantly.
Clean the turkey by removing the neck and giblets and rinsing it under cold water.
Pat the entire turkey dry with paper towels.
Bring the oven temperature up to 400 degrees F.
Place a rack into a large roasting pan and pour 2 C of the broth into the pan.
Baste the turkey inside and out and with the melted butter mixture.
Tie the turkey legs together loosely with string.
Pour any remaining butter into the roasting pan with the broth.
Place the turnkey on the rack in the roasting pan.
Roast 40 minutes on 400 degrees F.
Reduce the oven temperature to 325 degrees F and roast for 90 more minutes.
Be sure to baste the turkey about every 30 minutes with the pan drippings.
If the drippings evaporate during roasting add more broth 1 C at time.
Place the apricot preserves in a sauce pan and place the pan over medium heat.
Stir in the minced ginger root and the honey.
Bring the mixture to a light boil.
Reduce the heat to low and continue simmering for 15 minutes.
Mixture will reduce during cooking time.
After 90 minutes, brush the turkey completely with the apricot glaze.
Cover the turkey with an aluminum foil tent and continue roasting 50 minutes.
Remove the foil tent; brush the turkey again with the remaining glaze and roast an additional 20 minutes or until the turkey reaches an internal temperature of 180 degrees.
Place the roasted turkey on a platter and allow it to stand 30 minutes before carving.

Serves 30

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Sweet Cranberry Sauce Turkey

December 30, 2008 By The Recipe Mom Leave a Comment
A close up photo I took of brown sugar crystal...

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What You Need:

1 (16 lb.) whole turkey thawed
1 tsp. salt
1 tsp. pepper
3 tbsp. unsalted butter
3 onions, chopped
1 (15 oz.) can of jellied cranberry sauce
1/2 C brown sugar

How to Make It:

Clean the thawed turkey under cold water, remove the neck and giblets and pat the turkey dry with paper towel.
Salt and pepper the inside cavity of the turkey.
Tie the legs together with string and twist the wings tips back.
Spray a wire rack with a non stick cooking spray.
Place the rack into a large roasting pan.
Place the turkey on the wire rack and cover with aluminum foil.
Bring the oven temperature up to 325 degrees.
Roast the turkey for 2 hours being sure to baste the turkey about every 45 minutes with the juices from the pan.
Place the butter in a saucepan over medium heat.
Allow the butter to melt completely then add the onions.
Continue to cook the onions in the butter until they are very soft but not browned.
Add the cranberry sauce and brown sugar stirring well.
Place the heat on medium high and bring mixture to a steady boil.
Reduce the heat to low and continue cooking 10 minutes and being sure to stir a couple of time during cooking.
Remove the foil from the turkey after 2 hours and pour the cranberry mixture over the turkey.
Continue to roast uncovered for 1h our 30 minutes or until the internal temperature in the thickest part of the thigh reaches 180 degrees.
Allow the turkey to set 20 minutes before carving.

Serves 15

Allowing a turkey to rest 20 to 50 minutes after being removed from the oven allows the cooked meat to relax. This in turn keeps the juices in the meat when carved instead of running out on to the cutting board or platter.

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Roasted Lemon Rosemary Herbed Turkey

December 30, 2008 By The Recipe Mom Leave a Comment
William Woodville: „Medical botany“, London, J...

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What You Need:

2 tbsp. oil from a jar of oil packed sun dried tomatoes, divided
4 tsp. fresh rosemary, chopped
1 tbsp. garlic, minced
2 tsp. lemon peel, grated
1 (12 lb.) whole turkey, thawed
3 (14 oz.) cans chicken broth, divided
1 large onion, cut into wedges, divided
6 oil packed sun dried tomatoes, chopped and divided
1/4 tsp. salt
1/4 tsp. pepper
1 lemon, quartered
3 garlic cloves, crushed

How to Make It:

Place 2 tbsp of the oil from the tomatoes into a mixing bowl.
Add the rosemary, minced garlic and lemon peel.
Use your hands to loosen the skin of the turkey over the breast area.
Rub the oil mixture under the skin and over the flesh of the turkey.
Place the turkey in the refrigerator for 1 hour.
Place 1 C of the broth, half of the onion wedges and half of the sun dried tomatoes in the bottom of a roasting pan.
Place a rack that has been sprayed with a non stick cooking spray into the pan.
Bring the oven temperature to 350 degrees.
Rub the turkey with the remaining 1 tbsp of oil.
Sprinkle the salt and pepper over the entire turkey.
Place the turkey on the rack in the roasting pan.
Squeeze the lemon over the turkey and then place them in the turkey cavity.
Add the remaining onion, tomatoes and crush garlic in with the lemons.
Place a foil tent over the breast area of the turkey.
Roast 1 hour and then remove the foil.
Pour the remaining broth into the bottom of the pan and return the turkey to the oven.
Roast an additional 2 hours or until the internal temperature of the thigh reaches 180 degrees.
Allow the turkey to rest 25 minutes before carving.

Serves 12

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Oven Roasted Marmalade Turkey

December 29, 2008 By The Recipe Mom Leave a Comment

What You Need:

1 (12 lb.) whole turkey, thawed
1 tsp. salt
1/2 tsp. pepper
1 orange, cut into wedges and remove seeds
2 tbsp. orange marmalade
1/4 C red currant jelly
1/2 tsp. anise seed, coarsely ground

How to Make It:

Set the oven temperature to 325 degrees and allow the oven to heat up while prepping the turkey.
Remove the giblets and neck, rinse the turkey with cool water and pat dry.
Salt and pepper the inside of the turkey cavity.
Place the orange wedges inside the cavity and fold the neck skin over the back of the turkey.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the turkey on the rack being sure the legs are in a tucked position.
Roast the turkey 3 hours being sure to baste often with the juices in the bottom of the pan.
Place the orange marmalade and currant jelly into a microwave safe bowl.
Microwave on high 30 seconds or until the two melt together.
Add the anise seeds and stir until all the ingredients are incorporated together.
After 3 hours remove the turkey from the oven and baste the whole turkey with the marmalade mixture.
Return to the oven for 20 minutes or until the thigh temperature reaches 180 degrees.
Remove the turkey and let it rest 30 minutes before carving.

Serves 12

Basting the turkey every 15 to 30 minutes ensures that the turkey skin stays moist and doesn’t overcook during the roasting process.

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Glazed Turkey Southern Style

December 29, 2008 By The Recipe Mom Leave a Comment
Pimenta dioica Dried, unripe fruits of allspice

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What You Need:

1 (15 lb.) whole turkey, thawed
3 tbsp. canola oil
2 tbsp. honey
1 tsp. cold water
2 tsp. chili powder
1/4 tsp. ground red pepper
1/2 tsp. garlic powder
1/4 tsp. ground allspice
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper

How to Make It:

Clean the turkey well with cold water and pat dry.
Remove the neck and giblets and discard or save for another use.
Twist the wing tips to hold them back.
Brush the turkey with the canola oil being sure to cover the whole turkey.
Spray a rack with a non stick cooking spray and place it in a deep roasting pan.
Place the turkey, breast up, on the prepared rack.
Cover the breast and legs loosely with foil.
Bring the oven temperature up to 325 degrees F.
Roast the turkey 2 hours.
Remove the foil and continue roasting 45 minutes.
In a small bowl, whisk together the honey and water.
Sprinkle in the chili powder, red pepper, garlic powder, allspice, cumin, salt and pepper.
Whisk the mixture until completely combined.
Brush the turkey with the glaze being sure to cover the whole turkey.
Continue roasting an additional 45 minutes basting every 15 minutes if necessary.
Remove the turkey and allow it to stand at least 20 minutes before carving.

Serves 15

When glazing a turkey never add the glaze until the turkey is almost done usually the last 30 to 45 minutes of roasting time. If you glaze the turkey to soon any sugars in the glaze will caramelize and cause the skin to darken and become hard.

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