Quick Roast Turkey

The roaster oven cooks a turkey in about half the time of a regular oven, but use
a meat thermometer to make sure your turkey is thoroughly cooked. The roaster
oven DOES NOT brown a turkey. The constant dripping of condensation from the
cover of the roaster prevents the turkey from browning but also produces a turkey
that is moist and juicy.

14 to 18 pound fresh or thawed turkey
1 onion, cut in half
2 stalks celery
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, melted

Remove the rack. Pour 1/2 cup water into the insert pan, cover and preheat to 325ºF.
Remove giblets and neck from cavities of turkey. Set aside and use for giblet
gravy. Rinse bird inside and out with cold water. Place onion and celery inside
turkey. Rub outside with salt and pepper. Place on rack. Brush whole turkey with
butter. Place in roaster. Cover and cook at 325ºF for 2 to 21/2 hours. Check meat
thermometer reading. Continue cooking until meat thermometer registers 180ºF.

Marinated Turkey



~~~Marinade~~~

1-1/2 cup chicken broth

2 cups water

1 cup soy sauce

2/3 cup lemon juice

2 garlic, cloves, minced

1-1/2 tsp. ground ginger

1 tsp. ground black pepper



1 turkey (12 to 13 lb.)



To make the Marinade: Combine the first seven ingredients; reserve 1 cup for

basting.



Pour remaining marinade into a 2 gallon resealable plastic bag.



Add the turkey and seal bag; turn several times. Refrigerate overnight,

turning several times.

Drain and discard marinade.



Place turkey on a rack in a large roaster. Tuck wings under turkey.



Bake uncovered, at 325º F., for 4 to 4-1/2 hours or until meat thermometer

reads 185º F.



Baste frequently with reserved marinade. When turkey begins to brown, cover

lightly with a tent

of aluminum foil.



Serves: 8.

Jerk Turkey


Category: Turkey
Serves/Makes: 8
Difficulty Level: 4
Ready In: > 5 hrs

Ingredients:
12 pounds turkey
5 cups finely chopped spring onion
5 scotch bonnet chilies, deseeded and very finely chopped
1/2 cup soy sauce
1/4 cup fresh lime, juice
3 tablespoons ground allspice
2 tablespoons English dry mustard
6 bay leaves, centre veins discarded and then crumbled
6 cloves garlic, finely chopped PLUS
1 head garlic
1 tablespoon salt
1 tablespoon soft brown sugar
1 bunch fresh thyme leaves
2 teaspoons cinnamon
2 tablespoons vegetable oil, plus more for brushing
1 packet of butter at room temperature
Coarse salt and freshly milled black pepper

Directions:
Place the spring onion, chilies, soy sauce, lime juice,
allspice, mustard, bay leaves, garlic, salt, brown sugar, thyme,
cinnamon, and the vegetable oil in a food processor and blitz
until it forms a smooth paste.
Loosen some of the skin on the turkey breast and work the butter
into the space spreading it out evenly, this will help prevent
the turkey from drying out.
Place a large knob of butter in the cavity of the turkey along
with half a lime and a head of garlic, halved.
Place the turkey in a large roasting pan and pour the marinade
over the turkey, covering it well and rubbing it in making sure
the whole bird is covered.
Cover the turkey with cling film and leave to marinade in the
fridge overnight.
The next day, remove the turkey from the fridge and remove any
excess marinade as it will burn during cooking.
Preheat oven to 350 degrees F.
Season with salt and pepper, brush with oil and dot with butter.
Allow turkey to reach room temperature.
Tie legs together with string.
Turn oven down to 325 degrees F.
Put turkey in the oven and roast for about 2 1/2 to 3 hours. Let
turkey rest for at least 20 minutes before carving.
Optional: drape slices of streaky bacon on the breast half an
hour before the end of cooking time.

Brined & Roasted Whole Turkey



2 cups Morton Kosher Salt

2 cups sugar

2 - 3 gallons of cool water

1 (12 to 15 lb.) fresh, whole, bone-in skin-on turkey, rinsed and patted dry

8 TB unsalted butter, divided (5 TB softened; 3 TB melted)

1/2 tsp. ground black pepper

1 cup white wine, chicken broth or water



To Brine:

Combine Morton® Kosher Salt and sugar in cool water in a large, clean stock

pot until completely dissolved. Place the whole turkey in the brine until

completely submerged. Cover and refrigerate for 4 to 5 hours. Remove the turkey

from the brine, rinse inside and out under cool running water for several minutes

to remove all traces of salt; pat dry with paper towel.



To Roast:

Mix the softened butter with the pepper. Place turkey on rack in roasting

pan. Rub the seasoned butter under the skin. Brush the skin with the melted

butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent

drippings from burning. Roast turkey at 450° F., for 25 minutes, baste and

then rotate the roasting pan. Continue roasting until the skin turns golden

brown, an additional 25 minutes; baste again. Reduce oven temperature to 325° F;

continue to roast, basting and rotating the pan once about halfway through

cooking, until the *internal temperature reaches 170° F., for turkey breast meat

and 180° F., for turkey thigh meat. Remove the turkey from the oven. Let stand

20 minutes before carving.



Tips:

*Internal temperature guidelines courtesy of USDA Food Safety Facts.

Do NOT brine turkey if it includes "basting" liquids that contain salt.

If pressed for time, use twice as much salt and sugar in the brine and cut

soaking time to just 2 hours.

If you purchase a turkey with a popup timer, leave it in place and ignore it.

If removed, the timer will leave a gaping hole for juices to escape.



Serves: 10 to 12.

Preparation Time: 5 hours.

Stuffed Roasted Herb Turkey and Gravy



A turkey recipe that's foolproof, moist and simply delicious!



Prep Time: 30 min

Start to Finish: 4 hr 20 min

Makes: 8 to 12 servings turkey; 3 1/2 cups gravy



Turkey

1 (8 to 12-lb.) whole turkey, thawed if frozen

1/2 teaspoon salt

Stuffing of choice

1/4 cup butter or margarine, melted

1 tablespoon chopped fresh sage or 1 teaspoon dried

sage leaves

1 tablespoon chopped fresh thyme or 1 teaspoon dried

thyme leaves



Gravy

Turkey pan drippings

1 (14 1/2-oz.) can ready-to-serve chicken broth

1/3 cup all-purpose flour

Water



Turkey Directions: Heat oven to 325F. Remove and

discard neck and giblets from turkey. Rinse turkey

inside and out with cold water; pat dry with paper

towels. Sprinkle cavity of turkey with salt.



Spoon stuffing loosely into neck and body cavities of

turkey. Place any remaining stuffing in lightly

buttered casserole; cover and refrigerate to bake as

side dish. Turn wings back and tuck tips over shoulder

joints. Refasten drumsticks with metal piece or tuck

under skin at tail. Fasten neck skin to back with

skewers.



Place turkey, breast side up, in roasting pan. Insert

ovenproof meat thermometer so bulb reaches center of

thickest part of thigh, but does not rest on bone. Do

not add water or cover.



In small bowl, combine butter, sage and thyme; mix

well. Brush half of mixture over turkey. Cover turkey

loosely with tent of foil.



Bake at 325F. until internal temperature reaches 180

to 185F. and leg joint moves easily. To brown turkey, remove

foil for last hour of baking; brush turkey with

remaining butter mixture.



Remove turkey from roasting pan. Let stand 15 to 20

minutes before carving. Remove skewers. Remove

stuffing; place in serving bowl.



Gravy Directions: Pour drippings from roasting pan

into strainer over bowl. Spoon off fat that rises to

top, reserving 1/4 cup. Pour drippings into measuring

cup. Add broth and enough water to make 3 1/2 cups

liquid.



In large saucepan, combine reserved 1/4 cup fat and

flour. Cook over medium heat, stirring constantly with

wire whisk until mixture turns golden brown, about 2

minutes.



Gradually stir drippings mixture into flour mixture.

Cook over low heat until mixture boils and thickens,

stirring constantly.



Tips



Roast the turkey the night before. Carve it and place

slices in a roaster. Cover and refrigerate overnight,

then heat about an hour before dinner.



Source: Pillsbury

From: <NOBR>NeesieL</NOBR>  (Original Message)

Sent: 5/19/2008 10:05 PM

BRINED AND ROASTED TURKEY WITH APPLE DRESSING Yields 10-12 servings FOR THE BRINE: 1 1/2 cups kosher salt, plus more as needed 1/2 gallon apple juice or cider 1 cup maple syrup or honey, warmed 3 tablespoons finely ground black pepper 1 fresh turkey, 15 to 18 pounds FOR THE DRESSING: 2 pounds sweet-tart apples, peeled, cored, and cut into 1/4-inch thick slices 1/2 cup dry white wine Juice of 1 lemon 8 tablespoons butter 2 yellow onions, diced 4 large celery stalks, diced Kosher salt Black Pepper in a mill 1 pound fresh Italian sausage, casings removed (optional) 3 tablespoons minced fresh sage leaves 2 tablespoons minced fresh thyme leaves 1 tablespoons minced fresh summer savory leaves (optional) 10 cups cubed country-style sourdough bread, preferably 2 days old 1 1/2 cups walnuts, chopped and toasted COOKING THE TURKEY AND MAKING GRAVY: 1/2 cup butter, plus 3 tablespoons, at room temperature 6 tablespoons flour Turkey neck and innards To brine: The night before cooking the turkey, prepare a brine of 1gallon water and 3/4-cup salt. Put the turkey in a container large enough to hold it and pour the brine over it. If the turkey is not fully submerged in the brine, prepare more at a ratio of 3 tablespoons of salt to each quart of water. When the turkey is fully covered in the brine, let it rest at room temperature from 1 to 2 hours. Meanwhile, prepare a second brine of 1/2gallon water and the apple juice, maple syrup or honey, and black pepper. Add additional brine as needed to cover the bird and stir until the syrup or honey is dissolved. Drain the first brine off the turkey and pour the apple juice brine over it. Refrigerate for several hours or overnight. To prepare dressing: Toss together the apples, white wine, and lemon juice and set them aside. Melt 6 tablespoons of the butter in a large frying pan over mediumlow heat; add the onions and celery, and saute until limp and fragrant, about 10 to 12 minutes. Season with salt and pepper. Add the sausage, if using, and use a fork to crumble it as it cooks; when the sausage has lost its raw color, transfer the mixture to a large bowl. Melt the remaining 2 tablespoons butter in the pan, increase the heat to medium and saute the apples, turning them frequently until they just begin to color and soften slightly. Add them to the bowl with the onion mixture. Add the sage, thyme, and savory, season generously with salt and pepper, and add the bread. Toss thoroughly, add the walnuts, and toss again. To prepare turkey: Drain the turkey and pat it dry with a clean tea towel. Preheat the oven to 450 degrees. Fill both cavities of the turkey with the dressing; do not pack it tightly. Put any leftover dressing in a baking dish, cover and refrigerate it. Truss the turkey and set it, breast side up, on a rack in a roasting pan. Melt the 1/2-cup butter in a medium saucepan. Soak the tea towel in the butter until all of it has been absorbed and the towel is thoroughly moistened. Cover the entire breast area of the turkey with the tea towel, folding the towel as necessary. Be sure the breast is completely covered and the legs exposed. Drape a tent of aluminum foil loosely over the turkey. Put the turkey in the oven and immediately reduce the heat to 325 degrees. Roast for 20 minutes per pound, or until the thickest part of the leg reaches an internal temperature of 155 degrees. About 1 1/2 hours before the turkey is done, remove the aluminum foil and pull off the tea towel so that the breast skin can brown. Meanwhile: Put the neck and innards in a medium saucepan, season with salt and pepper, cover with 3 cups of water and bring to a boil over medium heat. Reduce the heat and simmer 30 minutes. Strain, return to a clean saucepan, and simmer until reduced to 1 1/4 cup. Cool to room temperature and refrigerate until ready to use. Remove the turkey from the oven, set it on a carving platter and cover loosely with the tent of aluminum foil. Let it rest at least 30 minutes. If there is any extra dressing, cook it with the turkey during the last 45 minutes. First, use a turkey baster to draw off about 1/4-cup of the pan drippings; mix with 1/4-cup water and drizzle over the dressing. Bake covered for 45 minutes. While the cooked turkey rests, make gravy: Pour the pan drippings into a measuring cup or other narrow, transparent container. Put the softened butter and 3 tablespoons of the flour into a small bowl and use a fork to mix together thoroughly. Set aside. Set the roasting pan over medium heat and add a cup of water. Use a wooden spoon or whisk to deglaze the pan, scraping up bits of meat and stock that cling to the pan. Simmer until reduced by two thirds. Sprinkle the remaining 3 tablespoons of flour in the pan and whisk vigorously until smooth. Continue to simmer and stir as the mixture browns. When it is deep golden brown, slowly whisk in the broth from the innards. Taste the gravy and correct the seasoning. Just before serving, reduce the heat to very low and whisk in the butter and flour mixture, a tablespoon at a time. Do not let the gravy boil. Add just enough of the butter and flour mixture to achieve the proper texture. Pour into a gravy boat or bowl and cover loosely until ready to serve. Then: Carve the turkey and place it on a platter. Remove the dressing, put it in a serving bowl and serve it alongside the turkey and the gravy.

Deep Fried Turkey



1 (10 lb.) whole turkey

2 TB House seasoning, recipe follows

2 TB of your favorite dry rub

3 to 5 gallons peanut oil



Wash bird inside and out, and allow to drain. Rub turkey all over with House

Seasoning. Coat

turkey with dry rub. Allow the bird to sit until it reaches room temperature.



Heat peanut oil in a turkey fryer or a very, very large stockpot to 350º F.



Lower turkey into hot oil, slowly, making sure it is fully submerged. Fry

turkey for 3 minutes

per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper

towels.



Serve with favorite Thanksgiving sides and salads.



House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder



Mix ingredients together and store in an airtight container for up to 6

months.



Note: To measure the amount of oil needed to fry the turkey, place turkey in

fryer, add water

to top of turkey, remove the turkey and the water line will indicate how much

oil will be needed

to fry your turkey. Having too much oil can cause a fire. The pot should not

be more than 3/4 full or t

Baked Honey Turkey

1 large turkey, quartered 4 tablespoons honey salt and pepper butter 1/2 cup chopped onion 1 cup white wine 1 cup chicken stock 1 teaspoon parsley flakes

Instructions

Brush the turkey with the honey. Season with salt and pepper to taste. Place turkey in a baking dish and bake at 450F for 30 minutes. Baste often with the butter. Mix the onion, chicken stock, wine and parsley together. Pour over the turkey. Cover and bake at 250F for 1 hour or until turkey is done. Baste turkey occasionally with the liquid from the pan.

Chinese Roast Turkey



6 TB soy sauce

3 TB sugar

2 TB oyster sauce

2 tsp. five-spice powder

2 cloves garlic, minced

1 (10 ot 12 lb.) whole turkey

12 scallions, thinly sliced

Several sprigs cilantro



Preheat oven to 325º F.



Combine first 5 ingredients and rub over turkey to coat. Pour remaining sauce

into cavity.

Add scallions and cilantro to cavity.



Place turkey in a roasting pan. Roast 20 minutes per pound, until a meat

thermometer

registers 180º F. Let stand 15 minutes before carving.

Baked Turkey

1 large or 2 small turkeys, quartered
4 tablespoons honey
salt and pepper
butter
1/2 cup chopped onion
1 cup white wine
1 cup chicken stock
1 teaspoon parsley flakes

Brush the turkey with the honey. Season with salt and pepper to taste. Place turkey in a baking dish and bake at 450F for 30 minutes. Baste often with the butter. Mix the onion, chicken stock, wine and parsley together. Pour over the turkey. Cover and bake at 250F for 1 hour or until turkey is done. Baste turkey occasionally with the liquid from the pan.