roasted turkey recipe

This is seriously the<strong> Best Thanksgiving Turkey Recipe</strong> ever! It packs tons of flavor and makes a juicy Thanksgiving turkey slathered with garlic herb butter and browned to perfection. No brining needed in this easy, no-fuss turkey recipe!

The Best Thanksgiving Turkey Recipe without Brining

orange,

lemons

chicken stock

unsalted butter, softened

salt (I used black truffle salt from Sur la Table)

fresh tarragon, chopped

fresh sage, chopped

fresh thyme, chopped

fresh rosemary, chopped

garlic cloves,

lemon

Preheat oven to 425 degrees F. Position a rack in the lower third of the oven.

Remove turkey from the refrigerator and allow to come to room temperature. Remove the neck and giblets from the turkey and completely pat dry.

Place turkey on a large wire rack lined roasting pan.

To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, tarragon, sage, thyme, rosemary, garlic cloves, and fresh lemon zest. Mash together using a fork or spoon until everything is combined.

Season the cavity of the turkey with salt and then stuff with oranges and lemons and any left over herbs you have. (sage, thyme, rosemary or tarragon)

Starting at the breast, using your fingers, gently separate the skin from the body of the bird so you have a little &#8220;pocket.&#8221;

Gently rub 3/4 of the butter mixture under the skin, spreading it out so both sides of the turkey breast part are covered.

Place the remaining butter in the microwave and melt.

Dunk the cheese cloth in the melted butter mixture and completely soak the cheese cloth.

Add any remaining herbs or garlic on top of the skin and drap the butter soaked cheese cloth over most of the turkey.

Add 4 cups of chicken stock/broth to the roasted pan.

Place the turkey in the oven at 425 degrees F for 45 minutes.

After 45 minutes, reduce oven temperature to 350 degrees F. Remove the turkey from the oven and bast.

Place turkey back in the oven and roast for another 2 1/2 to 3 hours at 350 degrees until the thickest part of the turkey thigh readers 160 degrees F. Bast turkey with the drippings from the pan throughout the roasting process.

Once turkey reads 160 degrees F remove from oven then gently remove the cheesecloth. Transfer turkey to a cutting board and cover with a tent of tin foil. Let rest for 20-30 minutes.

Before slicing take the temperature one last time to ensure it is at a safe 165 degrees F.

https://www.youtube.com/watch?v=9VyazS-C-HQ

This is seriously The Best Thanksgiving Turkey Recipe ever! It packs tons of flavor and makes a juicy Thanksgiving turkey slathered with garlic herb butter and browned to perfection. No brining needed in this easy, no-fuss turkey recipe!

The BEST Thanksgiving Turkey Recipe (no brining)

This Garlic Butter Turkey Breast Recipe is perfect for a small gathering for Thanksgiving, Christmas, and other special occasions. This oven-roasted turkey breast is cooked in a herb garlic butter sauce that everyone will love. The skin on this turkey breast is extra crispy and the inside perfectly tender and moist.

Garlic Butter Turkey Breast

turkey breast

unsalted butter (softened)

Salt and black pepper

garlic

thyme (chopped)

parsley (chopped)

rosemary (chopped)

First, remove the turkey breast from the fridge and leave it out for about 30 minutes before cooking. Adjust the oven rack to the lower middle position, and preheat oven to 400°F.

In a small bowl, add butter, salt, black pepper, garlic, thyme, parsley and rosemary. Mix all together. Set aside.

Use an upside spoon to help loosen the skin from the turkey flesh, if necessary.

Using your hands, add some butter mixture under the skin, then add some on the top of the breast. Spread butter mixture as evenly as possible. Then, sprinkle some more salt and pepper over the turkey breast.

Turn turkey upside down and spread more butter mixture on it. Then, if you have any butter mixture leftover, add on the baking pan.

Place turkey in baking pan, skin side up. Place turkey in the oven and turn the temperature down to 350F.

Roast for 1 hr 30 minutes (the time will depend on the size of your turkey breast) and don’t forget to bast all over the turkey breast every 30 minutes. When the turkey is done the internal temperature should be 165F.

If your turkey gets brown so quickly, cover it with foil to avoid burning outside.

Rest for 15 minutes before cutting and serving. Use the melted butter mixture as gravy. So yummy!

Roasted Turkey with Lemon Parsley &amp; Garlic is succulent and tender, butter mixture spread over turkey and under the skin keeps it crispy on the outside and juicy in the inside.

Roasted Turkey with Lemon Parsley & Garlic

turkey

kitchen twine (to tie drumstick together)

Sea salt and black pepper

onion

lemon (quartered)

bay leaves

olive oil (to drizzle)

Bunch of flat leaf parsley ((with stem & leaves, not chopped))

(2 sticks) butter, soften

olive oil

lemon (juiced)

lemon zest (finely grated)

flat leaf parsley (leaves only, chopped)

garlic onion (chopped)

garlic powder

salt

½ teaspoon freshly ground pepper

bacon

onions (lemon, parsley and garlic from roasted turkey)

rosemary

tomato (chopped)

liter 35 ozs. hard dry cider

600 ml 21 ozs. chicken stock

walnut pieces (toasted and coarsely pounded)

Thaw a 10 – 11 pounds turkey with packaging on a tray at the bottom rack of fridge.

Take thawed turkey from fridge and remove neck and giblets from the turkey cavity. Dry turkey with paper towel, if needed. Season cavity well with salt and pepper. Also, season lightly the exterior of bird.

Insert a spatula or your fingers between the skin and meat on breast from both ends of turkey. Loosen skin, careful not to tear it. Repeat this process all around the bird. There will be areas that is hard to reach which is fine.

Prepare the seasoning. In a large bowl, combine soften butter, salt, pepper and garlic powder. Blend well. Add garlic onion, chopped parsley, lemon zest, lemon juice and olive oil. Mix until well incorporated.

Preheat the oven to 425ºF (220°C).

With turkey upright, gently lift skin on breast area and stuff with butter mixture. Stuff 2/3s of butter mixture underneath turkey skin all over bird. Some areas will be hard to reach, stuff some butter mixture at the opening then from the exterior of skin, gently massage and push butter in areas hard to reach. Add some seasoning inside the cavity too.

Stuff upper cavity with a piece of onion and lemon. On the lower cavity, add all remaining ingredients: onion, lemon, whole bunch of parsley and bay leaves.

Wrap a kitchen twine in the parson’s nose area then crisscross the drumsticks together.

Spread the remaining 1/3 butter mixture all over the exterior of bird. It doesn’t matter if you have clumps of butter mixture, it will melt once in the oven.

Place the bird in a large roasting tray, breast side up. Drizzle olive oil.

Tack in wings on its side as it will burn easily. Note: At this point, if you like to roast turkey the following day cover it with foil and refrigerate.

Insert a thermometer beneath the thigh, not drumstick and not touching the bone. It should be pointing towards the body cavity. Thermometer should reach 165 - 170 degrees F in breast and to 180 degrees F in thigh.

Roast bird at 425 degrees F for 20 minutes.

Remove turkey from oven and baste with drippings. As you can see from the image above, some areas of breast have browned already. To control the browning and not overcook breast area, cover loosely with a foil tent. Note: Another way to use foil is towards the end of roasting, place it when about 2/3s done.

Put it back in the oven, set the temperature and time. For an 11 pound turkey, you can bake at 325 degree F for 3 hours or at 350 for 2 ½ hours.

Baste at least twice during roasting.

Check turkey legs 45 minutes before its done to check if browning is enough to your liking. Cover with foil, if needed.

Remove breast foil cover 20–25 minutes before done to brown and crisp the skin of turkey.

To check if done, temperature on meat should read 165 - 170 degree F in breast and to 180 degree F in thigh. Another way to check, insert a metal skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. If pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.

Once done roasting, remove turkey from oven and transfer drippings to sauce pan to make gravy. Rest turkey uncovered for 2 ½ hours. As meat relaxes, it re-absorbs the juices making it succulent, tender, juicy and easy to carve. Note: Serve gravy piping hot over turkey.

Make your gravy while turkey is resting.

Depending on your preference, serve turkey whole or carve it before serving.

Drain the excess fat from the roasting pan. Use your roasting pan if safe to use on stove if not use a regular pan.

Fry 6 strips of bacon. Once crispy remove from heat and chop into smaller pieces. Keep heat on.

Take parsley, lemon, onion and garlic from turkey cavity and chop all these ingredients. Place in pan with chopped bacon. Add 2 rosemary sprigs and tomatoes to thicken gravy. Cook for about a minute or two. Take turkey wings, parson’s nose and drumstick tips and cook with gravy for a few minutes.

Pour dry cider into the mixture. Cook for about 3-5 minutes until reduced. Pour the juices from the turkey. Simmer for a few minutes until liquid is reduced by half.

Crush mixture with potato masher to extract more flavor. Pour chicken stock, bring to a boil, then lower heat until liquid is reduced by a third.

Taste if salt and pepper is needed. Turn off heat.

Use a sieve to strain gravy into a sauce pan, then press down the solids in the sieve with a ladle to extract the flavorful juice. Add a sprig of rosemary to infuse more flavor and turn off heat.

Before serving, remove rosemary sprig. Crush walnuts using a pestle and mortal. Place at the bottom of gravy boat and pour hot gravy.

Turkey Gravy with Cider and Walnuts

https://www.youtube.com/watch?v=s9oBnmkya4w

Roasted Turkey With Lemon Parsley & Garlic is succulent, aromatic, tender, crispy on the outside and juicy in the inside. This Gordon Ramsay's Christmas Turkey recipe is so flavorful, you'll love it!

For detailed recipe go to https://www.todaysdelight.com/roasted-turkey-with-lemon-parsley-garlic/

For more recipes visit todaysdelight.com

Sounds: Ukelele by Bensound.com

Roasted Turkey With Lemon Parsley & Garlic - Today's Delight

Carving a turkey doesn’t have to be intimidating. Use our video and cooking tips to make the best Thanksgiving dinner, from prep to plate!

Roasting and Carving a Turkey + Video

turkey ((See Note 3))

oz herb butter

thyme

sage

black pepper

Place the turkey on a clean surface. Remove the bag that contains the neck, heart and gizzard from inside the turkey (See Note 1). Rinse the turkey both inside and out with cold water. Dry thoroughly with paper towels all over.

Using one hand push your fingers under the skin and move gently on top of the meat to separate skin from meat all over as best you can. Take the compound turkey butter in small amounts and generously slather under the skin, pressing on top of skin to move the butter and cover all over turkey breasts and legs as best you can.

Add the quartered lemon, onion and herb bundle inside the turkey cavity. Slip the leg ends back into the (typically provided) heat proof plastic connector to keep the legs together or tie the legs together with kitchen twine to hold everything inside. This is called trussing.

Pull the wing tips forward and tuck the tips inward and behind the bird’s back. This prevents the tips from burning during cooking. (See Note 2). Liberally season with kosher salt and pepper all over.

Spray a roasting rack set inside a rimmed roasting pan with cooking spray or oil. Lift the turkey onto the roasting rack. Cover the turkey loosely with aluminum foil (shiny side up) for most of the roasting time. I remove it one hour prior to being done to brown the skin.

Roast for 3.5 hours at 400°F. See Note 1 for other cooking times and weights of turkey. The turkey is cooked when it reaches an  internal cooking temperature of 165°F.

Remove from oven and allow to rest, tented with foil, for at least 20 minutes prior to carving.

https://content.jwplatform.com/videos/Y1EcenEl.mp4

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