Recipezaar: Whole Turkey,Oven recipes

Garlic Rosemary Turkey

Wed, 03 Nov 1999 04:54:00 -0500

Cooking a Turkey in a Bag

Mon, 22 Nov 1999 06:42:00 -0500

This is the way I have cooked my turkey for the last 40 years and my Mother and Aunt before me. It turns out just wonderful. -- posted by Ron & Joyce Ripple Sr.

Good Eats Roast Turkey

Wed, 04 Jul 2001 11:00:48 -0400

from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time. -- posted by Gay Gilmore

Roast Turkey (easy steps for new cooks)

Mon, 24 Sep 2001 15:36:16 -0400

With Thanksgiving, Christmas etc sneaking up on us I thought it may be helpful for new cooks to have an easy step by step recipe for roasting a Turkey. This is a straight forward basic recipe. Add to the preparation time the time to make the stuffing and gravy. Happy cooking -- posted by Bergy

Honey Brined Herb Roasted Turkey

Thu, 08 Nov 2001 17:48:03 -0500

Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey. -- posted by Mirj

Orange Chili Roasted Turkey

Thu, 08 Nov 2001 17:48:22 -0500

A great new flavor for roasting turkeys. Using an injector will make the turkey super moist. The amounts given here are for an 18 pound turkey. -- posted by Mirj

Herb Roasted Turkey With Citrus Glaze

Thu, 08 Nov 2001 17:58:12 -0500

From the National Turkey Federation. This is also a low-carb recipe. -- posted by Mirj

Herbed Turkey

Sun, 18 Nov 2001 11:40:57 -0500

My version of thanksgiving or any time of year--I could eat turkey all year long. -- posted by Tish

perfect every time turkey

Sun, 25 Nov 2001 13:35:30 -0500

makes perfect juicy golden brown turkey, if instructions are followed will work consistently each and every time. -- posted by james keck

Herbed Turkey Breast

Wed, 13 Mar 2002 21:24:11 -0500

This recipe I adapted from a magazine Taste of Home's Light & Tasty. The aroma is great and the oil and juice under the skin keep it nice and moist. The chopped veggies add great flavor to the gravy. -- posted by Kate in Ontario

Herb Roasted Turkey

Thu, 28 Mar 2002 14:37:42 -0500

This produces a very moist, flavorfull turkey. -- posted by MizzNezz

Easy Roast Turkey with Apple Stuffing

Sun, 27 Oct 2002 22:17:32 -0500

This is a wonderful recipe I adapted from Julia Aitkin's Easy Entertaining. It gives a nice moist meat with the juices cooking into the upside down breast. -- posted by Kate in Ontario

Good Old Fashioned Drunken Turkey

Thu, 31 Oct 2002 20:00:26 -0500

This recipe came from much interest in the whiskey sitting in my cabinet for much too long. I was sure that people kept it around for some reason. I tried a sip...not bad. Decided my turkey might enjoy some too. Turns out the turkey liked it even better than I did! Hope you will to. -- posted by Tish

Roast Turkey with Old Fashioned Bread Stuffing

Tue, 12 Nov 2002 20:03:33 -0500

I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes. -- posted by ChipotleChick

Sugar-And-Spice Cured Turkey

Wed, 13 Nov 2002 20:05:21 -0500

This flavorful, succulent turkey is marinated overnight in a brown sugar rub. -- posted by Sharlene~W

High Roasted Turkey

Sat, 16 Nov 2002 20:01:42 -0500

Cooks in 80-100 minutes with crisp skin, very moist. From Cooks Illustrated. -- posted by Steve_G

Uncle Bill's Method for Cooking Turkey

Sat, 16 Nov 2002 20:03:26 -0500

Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey. -- posted by William (Uncle Bill) Anatooskin

Port Turkey

Mon, 09 Dec 2002 20:02:13 -0500

I never liked roast turkey until I tried my MIL's port turkey. I think you'll like it too. -- posted by BothFex

Overnight Turkey

Mon, 03 Feb 2003 20:13:55 -0500

The most moist, tender turkey I've ever cooked, and it's SO easy. This recipe, which I've been using for many years, was given to me by a friend. -- posted by BeachGirl

Roast Turkey and Pan Gravy

Mon, 20 Oct 2003 20:00:09 -0400

-- posted by Gingerbear

Herb-Seasoned Turkey

Mon, 03 Nov 2003 20:00:42 -0500

This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor! -- posted by Sharlene~W

How to Brine and Roast a Turkey

Fri, 14 Nov 2003 20:00:14 -0500

Turkey brine is not created equal...Different salt has different salinity. Use this info before using your favorite brine or use this simple one. Other turkey tips included...=) -- posted by Aroostook

Mexican Drunken Turkey

Wed, 19 Nov 2003 20:00:44 -0500

Posted this on request for "cognac-marinated turkey". Total cooking time usually ranges from 2 to 3 hours depending on the size of the turkey. Prep time is a guess, and does not include marinating time. Serving size is also an estimation. -- posted by WaterMelon

Roast Turkey

Wed, 03 Dec 2003 20:01:14 -0500

NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Spicy Roast Turkey

Tue, 24 Aug 2004 19:57:15 -0400

This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice! -- posted by Mercy

Apple Sage Roast Turkey

Fri, 10 Sep 2004 20:00:05 -0400

This is a typical sage roasted turkey with a little bit of an extra punch. This attractive turkey also lends itself to a fantastic gravy. -- posted by submrnfamily

Grandma G's Baked Thanksgiving Turkey

Wed, 27 Oct 2004 19:59:57 -0400

The secret for my buttery tasting moist turkey, is the injector! Yes the large "syringe looking" injector usually used for injecting cajun spices into meats. The result is a very moist turkey, every time! Cook times are based on the size turkey you have. I usually cook a 12 to 15 pounder. I've based cook times on 12 to 15 pound turkey. -- posted by GrandmaG

Brazilian Christmas Turkey

Thu, 24 Feb 2005 19:59:55 -0500

I think this is one of the best turkey breasts I've ever had; it's reportedly part of the Ceia de Natal, or Brazilian Christmas turkey feast. Although a whole turkey is actually used, I just used a turkey breast, about 8 lbs., and used light Puerto Rican rum instead of the traditional Cachaca. It's one of those thing where you keep sneaking into the refrigerator for one more piece... prep time includes marinating overnight. -- posted by EdsGirlAngie

Moist Oven-roasted Turkey

Mon, 28 Mar 2005 18:48:59 -0500

My family nominated me to make a turkey for Easter dinner. Since it was my first time to roast a gobbler, I gave the task some thought. The recipe I came up with was well-received by my family. I thought it turned out moist and favorful. I used a Reynolds' oven bag to roast it but you wouldn't have to do so. -- posted by suzy wonton

The Best Turkey Ever

Fri, 24 Jun 2005 15:26:32 -0400

This bird is soaked in brine, stuffed with vegetables and fruit, and basted at least once every half hour. It's a recipe I made up about 4 years ago. It's time consuming, but the result is soooo worth it!!! I usually buy a turkey about 16 pounds and it feeds a hungry group of at least 8, with few left-overs! Not that it needs to be said, but buy a turkey that suits your family's size. -- posted by Elizabeth W.

Chez Panisse Brine for Pork, Chicken and Turkey

Fri, 29 Jul 2005 06:27:17 -0400

This is a recipe I got from my brother. I haven't tried it yet, but he absolutely raved about it. Preparation time does not include brining time. Author's notes: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven. The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh. To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day. The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half. Source: The Secrets of Success Cookbook by Michael Bauer -- posted by UnknownChef86

Parmesan-Sage Roast Turkey With Sage Gravy

Wed, 09 Nov 2005 16:04:26 -0500

I love the blend of lemon, parmesan and sage. They work perfectly in this recipe from Cooking Light magazine. -- posted by Sharlene~W

Lets Talk Turkey

Wed, 23 Nov 2005 13:24:32 -0500

As a young bride, I didn't have a clue what to do with a turkey or even a whole chicken. I made many mistakes (I even left the gizzards in the body cavity) but I've come a long way since then! When posting this recipe, I'm including the basics for preparation of the bird, my recipe for pan gravy, a simple cooking timetable and carving instructions. Since my family isn't fussy about stuffing, I do a smaller amount to fill the neck cavity only. I hope this will help new brides ....... and seasoned pros! -- posted by CountryLady

Kittencal's Best Brown Sugar Turkey Brine

Tue, 13 Dec 2005 15:59:59 -0500

This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612 -- posted by KITTENCAL

Cashew and Herb Turkey Stuffing

Thu, 31 Aug 2006 16:48:25 -0400

I was cooking a whole Turkey and I didnt know what to use for the stuffing. So my workmate suggested this recipe. She found it in a Christmas book called Family Circle, The tastes of Christmas, step-by-step -- posted by Chef floWer

Maple Butter Turkey

Wed, 20 Sep 2006 19:24:46 -0400

My husband got stuck with the job of preparing the turkey one Thanksgiving. This recipe was given to him by our boss. The turkey came out juicy and tender, and everyone loved it. We used thyme and sage for the herbs, but use any herb you like. Cooking time will vary according to the weight of your bird. -- posted by SaraStar

Roasted Turkey With Stuffing

Mon, 06 Nov 2006 18:55:18 -0500

This is the recipe I used to make my first Thanksgiving dinner, 2005. Increase ingredients/cooking time to the size of your turkey. From Martha Stewart's magazine. -- posted by DecemeberMom

Awe-So-Good Turkey and Stuffing Casserole

Tue, 28 Nov 2006 16:29:27 -0500

A delightful leftover holiday turkey and stuffing casserole. -- posted by WrongerIndiana

Kittencal's Perfect Roasted Whole Turkey (Great for Beginners)

Thu, 07 Dec 2006 15:44:08 -0500

Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064 -- posted by KITTENCAL

Turkey Dinner Casserole

Fri, 05 Jan 2007 13:28:59 -0500

All the leftovers, yum! -- posted by Derf

Xmas Turkey - Ceia De Natal

Wed, 05 Sep 2007 22:04:45 -0400

There's another Brazilian Christmas Turkey recipe here using rum, but I thought this traditional version was interesting since it calls for champagne. From a Christian bulletin board site. -- posted by ~Jen~

Turducken (A Chicken in a Duck in a Turkey)

Fri, 02 Nov 2007 18:53:44 -0400

A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The birds can be deboned the day before to save some time since this recipe requires a long slow cook time. -- posted by Karen From Colorado

Dry-Cured Rosemary Turkey

Fri, 16 Nov 2007 17:41:18 -0500

From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey. -- posted by Chef Tweaker

Homemade Giblet Stuffing for Turkey or Chicken

Tue, 20 Nov 2007 17:31:52 -0500

In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking. -- posted by Summerwine

Maple Apple Roasted Turkey

Tue, 20 Nov 2007 18:42:24 -0500

Sweet, juicy, delicious maple apple roast turkey. This has become a family tradition since the recipe has become so popular in our household. The gravy works great on the turkey and stuffing along with mashed potatoes if desired. -- posted by papurdawl

Maple Brined Turkey

Tue, 20 Nov 2007 18:47:06 -0500

This recipe is off of the foodnetwork.com site. I have made a maple brined turkey before and it was absolutely delicious. Not sweet, not salty but very moist. Posted this recipe so I wouldn't lose it again! -- posted by wirkwoman1

Roast Turkey With Fresh Thyme Rub and Maple Glaze

Tue, 27 Nov 2007 16:30:45 -0500

Roasted turkey with a hint of sweetness, delicious! -- posted by RecipeNut

Gilded Saffron and Butter Basted Roast Turkey With Herb Garland

Wed, 12 Dec 2007 15:16:46 -0500

Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes Merry Christmas! -- posted by French Tart

Roast Turkey - Alton Brown/Giada De Laurentiis

Thu, 03 Jan 2008 01:15:24 -0500

A fusion of recipes from Alton Brown and Giada DeLaurentiis. Like Alton, I believe that Stuffing Is Evil - bake it separately for food safety! -- posted by DrGaellon

Ship Wreck Casserole

Tue, 29 Jan 2008 02:20:57 -0500

Kathy's recipe -- posted by Macklander

Perfect Roast Turkey

Sun, 03 Feb 2008 21:19:18 -0500

I have made this turkey two Christmases in a row and have had rave reviews from all our guests! Its an adaptation of Nigella's recipe. It takes some time and preparation but is well worth it. Its super tender and super juicy. We always have loads of leftovers (due to the sheer size of the bird we buy) but they never last more than a few days and our place is always full until its all gone! It goes perfectly with my mushroom and chestnut stuffing and home-made cranberry sauce. enjoy! Note prep time does not include time in brine. -- posted by MissMandie

Mom's Perfect Roast Turkey

Wed, 19 Nov 2008 16:24:29 -0500

This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird. -- posted by Rubyscarab

Perfect Whole Turkey in an Electric Roaster Oven

Tue, 25 Nov 2008 01:25:33 -0500

I never found good information on making a great whole roasted turkey in an electric roaster oven and thought I'd share my tried and true tips for making your holiday turkey moist and beautiful and delicious! I've read that roaster ovens effectively 'steam' the turkey making the meat come out ... well, steamed. This is not true. Follow these tips and your holiday turkey will get rave reviews! -- posted by Squirrel Gone Wild

How to Make the Most Delicious Turkey Ever - by Elise Bauer

Sun, 30 Nov 2008 22:35:31 -0500

This recipe is from an email from Ron at the www.recipesecrets.net website. The main source for this recipe can be found at http://www.elise.com/recipes/archives/000037moms_roast_turkey.php. Here is what Elise has to say: "My mom's turkey is unlike others. The breast meat isn't dried out, requiring cupfuls of gravy to taste good, but moist and flavorful. I've been watching her make our family turkey for years. Finally a few years ago she let me make it, giving instructions the entire time. Mom's method is to buy the best quality turkey available (organic, free-range, etc.) and cook it breast-side down. She also cooks the turkey stuffing separately, not in the cavity, which makes it easier to cook the turkey more evenly." -- posted by senseicheryl

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Mon, 01 Dec 2008 19:47:19 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgium Cookbook. This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentationa beautiful, dark golden brown turkey that everyone oohs and ahhs over. Its not that hard, just takes a little extra work. And the extrasmaking the forcemeat stuffing beforehand and the gravy at the endare worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine. -- posted by Belgophile

Bacon Wrapped Roasted Turkey

Wed, 03 Dec 2008 00:16:48 -0500

This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make! -- posted by MrsM1021

Cranberry and Apricot Stuffing for Turkey or Chicken

Mon, 08 Dec 2008 18:19:25 -0500

There is nothing better than a home made stuffing, none of that rubbish from a box LOL. Do enjoy! -- posted by djmastermum

Adobo Turkey With Red-Chile Gravy

Fri, 02 Jan 2009 23:52:06 -0500

Tired of the same old turkey? Let this recipe spice up your next Thankgiving. From Gourmet Nov. 2008 -- posted by cookiedog

The Only Thanksgiving Turkey Recipe You'll Ever Need

Thu, 01 Oct 2009 01:13:01 -0400

It has taken several years and taking bits of pieces from here and there for me to make the perfect turkey, but It is so moist and has a wonderful flavor and always gets rave reviews. It's labot intensive but worth the effort in the end -- posted by GingerlyJ

Drunk Turkey

Wed, 11 Nov 2009 23:52:07 -0500

This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning. -- posted by Chef Melisa J

Barded Turkey

Fri, 18 Dec 2009 09:56:47 -0500

An old-fashioned method found at the blog Cooking, Dunkin Style - originally from Cook's Country magazine. You will need about 2 yards of cheesecloth for this recipe. -- posted by Sweet Jezebel