SUPER-MOIST
ROAST TURKEY
INGREDIENTS:
12
lb Turkey -- thawed to room temp
1/4
cup onions -- finely chopped
1/4
cup carrots -- finely chopped
1/4
cup celery -- finely chopped
3
cloves garlic -- thinly sliced
Salt
& Pepper to taste
DIRECTIONS:
Preheat
the oven to 325 degrees. Sprinkle turkey inside and out with salt
and pepper. Tuck wings under turkey. Place turkey in an oven roasting
bag. Scatter onions, carrots, celery, turnip and garlic over and
around turkey. Fold the top of the bag over and place turkey, breast
up. in a small roasting pan. Add 1 inch water. Roast turkey 3 to 3
1/2 hours, or until a meat thermometer inserted in the thickest part
of the leg (but not touching the bone) reaches 165 degrees to 170
degrees. Carefully tear open and remove the bag. Increase the oven
temperature to 450 degrees. Roast 30 minutes longer, or until the
thermometer registers 180 degrees, basting with the pan juices every
5 minutes. Turkey should be golden brown. Remove the roasting pan
from the oven and carefully transfer turkey to a platter, letting the
juices run back into the pan; reserve the juices for gravy. Cover the
bird with foil and let stand for 20 minutes before carving. (In the
meantime, make gravy.) Makes about 16 servings.
From
Diana's Kitchen: http://www.ebicom.net/kitchen/page/tgiving.htm
CLASSIC
ROAST TURKEY
INGREDIENTS:
1
16- to 20-pound turkey
Desired
stuffing (optional)
DIRECTIONS:
1.
Thaw turkey in refrigerator the day before roasting. Remove turkey
legs from leg clamp or band of skin crossing the tail. If desired,
remove leg clamp from body cavity. Remove giblets and neck from cavities.
2.
Just before roasting, spoon some of the stuffing into the neck
cavity of the turkey. Pull the neck skin over stuffing; fasten to
back with a short skewer. Loosely spoon stuffing into body cavity (no
more than 3/4 cup stuffing per pound of turkey). Do not pack
stuffing, or it will not get hot enough by the time the turkey is
cooked. Spoon any remaining stuffing into a casserole; cover and
chill. Tuck legs under band of skin, or reset legs into leg clamp. If
leg clamp has been removed, tie legs together with string. Twist wing
tips under back.
3.
Place turkey, breast side up, on a rack in a shallow roasting pan.
Place a meat thermometer into the center of an inside thigh muscle so
the bulb doesn't touch bone. Cover turkey loosely with foil, leaving
space between the bird and foil. Press foil over drumstick and neck.
4.
Roast in a 325 degree F oven until thermometer registers 180 degrees
F and juices run clear (about 4 to 4-3/4 hours for stuffed bird). The
center of the stuffing should be at least 165 degrees F Add covered
casserole of stuffing during the last 25 to 30 minutes of roasting.
(Or, if there isn't room in the oven for the casserole, while bird is
standing, increase oven temperature to 375 degrees F and bake for 20
to 25 minutes or until heated through.) Remove the foil the last 30
to 45 minutes to let the bird brown.
5.
Remove the turkey from the oven, and cover loosely with foil. Let
stand for 20 minutes. Release legs from leg clamp, or snip string or
band of skin. To avoid possible burns, do not remove leg clamp from
the hot bird after roasting. Store leftover turkey and stuffing in
separate containers as soon as possible after serving. Makes 24 servings.
From
Better Homes & Garden
HOME-STYLE
PAN GRAVY
Pan
drippings from roast turkey
1/4
cup all-purpose flour
Chicken
broth or water
Transfer
turkey to a serving platter. Strain pan drippings into a large
measuring cup. Skim fat from drippings; reserve. Place 1/4 cup of the
fat in a medium saucepan. Stir in flour. Add enough broth or water to
drippings in the measuring cup to equal 2 cups. Add all at once to
flour mixture. Cook and stir over medium heat until thickened and
bubbly. Cook and stir 1 minute more. Season with salt and pepper.
Makes 2 cups (8 to 10 servings). Recipe may be doubled.
HOW
TO THAW A TURKEY
Refrigerator
thawing is recommended. However, if there is no time, submerge the
turkey in cold water. Thawing the turkey at room temperature allows
bacterial growth and is not recommended.
Refrigerator
Thawing: Thaw breast side up in its unopened wrapper on a tray in
the refrigerator. Allow at least one day of thawing for every four
pounds of turkey.
Cold
Water Thawing: Cover the bird (breast down) in cold water in its
unopened wrapper. Remember to change the water every 30 minutes to
keep turkey surface cold. Estimate minimum thawing time to be 30
minutes per pound.
TIPS
ON ROASTING A TURKEY
-
Place thawed or fresh turkey, breast up on a flat rack in a shallow
pan, 2 to 2-1/2 inches deep.
-
If unstuffed, insert oven-safe meat thermometer into the thickest
part of the thigh. If stuffed, place the tip of the meat thermometer
inside the stuffed cavity of the turkey.
-
Brush or rub skin with oil to prevent the skin from drying and to
enhance the golden color.
-
Place in a preheated 325(F) oven.
-
When the skin is a light golden color and the turkey is about
two-thirds done, shield the breast loosely with a tent of lightweight
foil to prevent overcooking of the breast.
Use
this roasting schedule as a guideline; start checking for doneness
1/2 hour before recommended end times.
Net
Weight (in pounds)
Roasting
time (in hours) Unstuffed/Stuffed
10
to 18 lbs. - Unstuffed 3 to 3-1/2 hrs. / Stuffed 3-3/4 to 4-1/2 hrs.
18
to 22 lbs. - Unstuffed 3-1/2 to 4 hrs. / Stuffed 4-1/2 to 5 hrs.
22
to 24 lbs. - Unstuffed 4 to 4-1/2 hrs. / Stuffed 5 to 5-1/2 hrs.
24
to 30 lbs. - Unstuffed 4-1/2 to 5 hrs. / Stuffed 5-1/2 to 6-1/4 hrs.
TURKEY
IS DONE when the meat thermometer reaches the following temperatures:
180(F)
deep in the thigh; also, juices should be clear, not reddish pink
when thigh muscle is pierced deeply.
160(F)
in the center of the stuffing, if turkey is stuffed.
BEFORE
you remove the stuffing and begin carving, let the turkey stand 15
minutes to allow juices to set.
