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Keep things simple with Trisha Yearwood’s foolproof No-Baste, No-Bother Roasted Turkey recipe for Food Network.
Prep: 0 10min0
Total: 0 7h10min0
Yield: 10 to 12 servings
Servings:
Nutrition Facts :
Ingredients:
- 1/2 stick salted butter, softened
- One 12-pound turkey, completely thawed and all giblets removed
- 2 tablespoons salt
- 2 teaspoons pepper
- 2 stalks celery, cut in lengths to fit turkey cavity
- 1 medium sweet onion, such as Vidalia, cut in half
- 1 large carrot, cut in lengths to fit the turkey cavity
- 2 cups boiling water
Instruction:
- Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
- Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
- Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.
Make the perfect turkey every year!
Prep: 0min
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- Turkey, thawed in a pan in the fridge
- 1 stick salted butter, softened
- 2 tsp fresh rosemary, minced
- 1 tbsp fresh thyme
- 1 tbsp fresh chives
- 1 tsp fresh oregano, minced
- (Dry herbs can be used at half the measurement of fresh)
- Fresh ground black pepper
- Basil or bay leaves (optional)
- Orange/apple halved (optional)
- Tools needed:
- Roasting pan
- Pan or Bowl for turkey “surprises”
- 9×13 dish
- Chopstick or similar tool for loosening skin if necessary
- Foil
Instruction:
- Preheat oven to 400 degrees.
- Check the package of your turkey for the correct baking time that corresponds with the size (amount of pounds) of your bird.
- Remove neck, giblets and turkey gravy starter if included from turkey cavities (rear and neck)
- Gently separate skin from breast meat leaving skin intact.
- Add all herbs to butter and stir to combine.
- Two tbsp at a time, add the butter under the skin of the turkey breast. Use the chopstick to get up front if necessary and be careful not to dislodge the pop up timer if there is one.
- Rub butter over the top of the turkey getting wings, drumstick and breast.
- Fit foil by folding one end into a triangle and folding the other end so only the breast is covered. Remove the foil as it is to be used later but pre-fitting saves time and frustration.
- Add 1-2 cups of water to the bottom of the roasting pan, some black pepper to the top of the turkey and add the oranges, apples, onions or stuffing at this point. (For more on stuffing safety go here
- Bake in oven for 30 minutes uncovered
- After 30 minutes, REDUCE OVEN TEMP TO 325 DEGREES. Cover turkey with pre-fitted foil and bake according to your package instructions based on your bird size MINUS the 30 minutes it’s already baked. The pop up timer will help if you keep an eye on it.
- Set the timer on your oven and do not open the oven except when the bird is done or unless you’re adding veggies in the last 30 minutes or so to the dripping.
- Allow turkey to rest for 10 minutes after baking or you’ll lose all of the juices you worked so hard for!
Every Thanksgiving, I hear cooks groaning about having been up all night basting the big turkey, and I just smile. I’ve found a foolproof, easy way to make a great turkey and get your sleep too! It also makes the most tender, moist turkey I’ve ever tasted. The first time I cooked Thanksgiving dinner for my family, Garth couldn’t believe this method would actually work, so he politely asked me to cook a “stunt” turkey so he could taste it for himself before the big day. Most of my friends have been just as hesitant, but once they have tried it my way, they never go back to the old way. To make sure the oven temperature doesn’t drop too quickly, I put a sign on it threatening bodily harm to anyone who even thinks about opening the oven door during this process!
Prep:
Total:
Yield: serves 20 to 25
Servings:
Nutrition Facts :
Ingredients:
- 1 12-pound turkey, completely thawed, all giblets removed
- 1/2 cup (1 stick) salted butter, softened
- 2 tablespoons salt
- 2 teaspoons pepper
- 2 stalks celery, cut in lengths to fit turkey cavity
- 1 medium sweet onion, such as Vidalia, cut in half
- 1 large carrot
- 2 cups boiling water
- Giblets and neck from turkey (see Note)
- 1 teaspoon salt, plus more to taste
- 4 tablespoons fat skimmed from the turkey roasting pan
- 4 tablespoons all-purpose flour
- 2 cups turkey broth
- 2 large eggs, hard-boiled, peeled, and chopped fine
- Pepper to taste
- (makes 2 cups)
Instruction:
- Adjust the oven racks so the covered roasting pan fits easily inside the oven. Preheat the oven to 500°F.
- Rub the butter on the outside and in the cavity of the turkey. A self-basting turkey will not require all of the butter. Sprinkle the salt and pepper on the inside and on the outside of the turkey. Put the celery, onion, and carrot in the cavity. Place the turkey, breast side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the preheated oven.
- Start a timer when the oven temperature returns to 500°F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door. Leave the turkey in the oven until the oven cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.
- Serve with Grandma Lizzie’s Cornbread Dressing (page 145) and Giblet Gravy (recipe follows).
- Place the giblets in a saucepan with 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce the heat, skim off any foam that rises to the surface, and simmer until tender, about 25 minutes. Cool the giblets in the cooking liquid. When cool, strain the broth into a measuring cup; if it is less than 2 cups, add chicken stock to make a full 2 cups. Pull the meat off the bones and shred the giblets. Cover and reserve.
- In a medium saucepan, mix the flour with the skimmed fat and cook until the roux is lightly browned, about 3 minutes. Slowly whisk the turkey broth into the roux and cook until the gravy thickens. Stir in the shredded giblets and chopped eggs. Season to taste.
- This turkey is tender and produces lots of pan juices for the gravy.
- Give it a try! Giblets are people, too!
- There are those, Trisha included, who pass on the giblet gravy because they don’t care for giblets, which traditionally include the liver, heart, gizzard, and the dark meat from the neck. For giblet-free gravy, substitute a bit of shredded white meat from the turkey or boiled and shredded chicken breasts for the giblets.
Simple 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.
Prep: 25min
Total: 4h45min
Yield:
Servings:
Nutrition Facts : calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, Saturated Fat 10.4 g, servingSize None, Sodium 709.5 mg, Sugar 2 g, Trans Fat None, unSaturated Fat None
Ingredients:
- 1 (18 pound) whole turkey
- 8 cups prepared stuffing
- ½ cup unsalted butter, softened
- salt and freshly ground black pepper to taste
- 1 ½ quarts turkey stock, divided
Instruction:
- Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
- Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels.
- Place turkey, breast-side up, on a rack in a roasting pan. Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper.
- Pour 2 cups of turkey stock into the roasting pan. Loosely tent turkey with aluminum foil.
- Roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
- Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 1/2 hours more.
- Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving.
Cheesecloth no baste turkey adapted from Michael Symon, turkey stock adapted from Guy Fieri. Perfectly moist, golden brown turkey with no opening oven to baste.
Prep: 60min
Total: 240min
Yield: 10
Servings:
Nutrition Facts :
Ingredients:
- 1 12-15 pound turkey (adjust amount of turkey stock for larger turkey)
- salt
- 2 oranges (quartered)
- 4 large shallots (peeled)
- 3 sprigs thyme
- 1 sprig rosemary
- bunch of fresh sage leaves
- 2 celery sticks (cut into thirds)
- cheesecloth (large enough for triple layer over turkey)
- Turkey stock (Recipe follows (can use a chicken stock, chicken broth))
- TURKEY STOCK INGREDIENTS
- 1 turkey neck
- 1 chicken back or chicken necks (can use turkey wings)
- 2 tablespoons grapeseed or canola oil
- Salt and freshly ground black pepper
- 2 onions (quartered)
- 2 carrots (chopped in thirds)
- 3 stalks celery (chopped in thirds)
- 1 teaspoon salt
- 2 teaspoon pepper
- 6 fresh sage leaves
- Organic Unbleached Cheesecloth (order here)
- Turkey Roasting Pan (order here)
- Turkey boat
- Turkey Platter
- Carving Knife
- Turkey Lifter
Instruction:
- Clean turkey, removing everything inside. Check all cavities to remove included gizzards, liver, turkey neck, etc.
- Salt turkey generously, wrap in plastic, refrigerate overnight.
- When ready to roast, Wash salt off. Pat Dry. Allow to sit at room temperature 1 hour.
- Use warm/cool stock. Heat up first if taking out of refrigerator. Allow to cool.
- Preheat oven to 425.
- Pat inside of turkey dry. Season with salt and pepper.
- Stuff turkey with celery, oranges and sage, thyme, shallots, rosemary.
- If desired, place a few sage leaves in between breast flesh and breast skin.
- Place turkey in roasting pan, over a rack.
- Cover entire turkey with cheesecloth. Pour all of the turkey stock over the cheesecloth.
- Roast for 45 minutes at 425 degrees F..
- Lower to 350 degrees, and roast until the internal temperature of the thigh reaches a minimum 165.
- Allow to rest 30 minutes before carving.
- TURKEY STOCK INSTRUCTIONS
- Roast turkey and chicken parts in oven for 45 minutes at 350.
- Add chopped vegetables. Turn meat over and place over vegetables.
- Continue to roast for 35 minutes.
- Add turkey and vegetables and all pan drippings into 4 quarts of boiling water. Bring to simmer, and simmer for 2 hours on low heat.
- Cool. Skim fat. Use immediately or make day before, refrigerate.