Recipe Roast Chicken
1/4 lb unsalted butter
1 lemon, juice and zest of
1 teaspoon chopped fresh thyme leave
1 (10 lb) fresh turkey
fresh ground black pepper
1 bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
Preheat oven to 350°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.
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 at 350 F about 2 to 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.
Nutrition Facts : Calories 686.6, Fat 38.1, SaturatedFat 13.4, Cholesterol 277.6, Sodium 248.3, Carbohydrate 3.3, Fiber 0.4, Sugar 0.7, Protein 77.8
I was influenced by Alton Brown to come up with an easy, juicy, almost fool-proof recipe for roast turkey. The following original recipe has proved so popular, I am asked to make it several times a year, and have to make around a dozen every Thanksgiving. This turkey does not need gravy, as it is very juicy. Prep time does not include brining. Use only kosher salt.
Provided by theshewolf
Yield 6 serving(s)
Number Of Ingredients 15
1 (10 lb) turkey, defrosted
1 gallon vegetable stock
1 cup kosher salt
1/2 tablespoon coriander seed
1/2 tablespoon cardamom pod
1/2 tablespoon juniper berries
1/2 cup brown sugar
1 cup orange juice
7 cups cold water
1 apple, sliced
1/2 onion, sliced
1 cinnamon stick
4 sprigs rosemary
6 sage leaves
Place all brine ingredients except orange juice and cold water in a large pot, bring to a boil, then simmer until the salt and sugar are dissolved.
Place turkey in a large pot, cooler or bucket (I use a sterilized Home Depot bucket) and pour brine mixture, orange juice and cold water over turkey.
Place in refrigerator or a cool place, such as a basement, for at least 8 hours, turning turkey over once halfway through.
After turkey has been brined, remove turkey and throw away brining mixture.
Set oven to 500 degrees.
Place apple, onion and cinnamon in a microwave-proof container with one cup water and microwave on high for 5 minutes.
Rinse turkey thoroughly and pat dry, then coat generously with canola oil and place, breast side up, in roasting pan.
Pour off water from aromatics and stuff turkey cavity with heated aromatics, rosemary and sage.
Roast turkey at 500 degrees for 30 minutes.
After 30 minutes, place a foil tent over the turkey's breast, and turn heat down to 350 degrees.
Roast turkey for 90 minutes.
DO NOT OPEN OVEN UNTIL TIME IS UP.
Remove turkey from oven, remove tent, and let turkey rest at least 15 minutes before carving.
Nutrition Facts : Calories 1315.4, Fat 60.9, SaturatedFat 17.1, Cholesterol 514.5, Sodium 19367.8, Carbohydrate 26.5, Fiber 0.9, Sugar 23.9, Protein 155
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
½ cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd