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Moist and juicy roast turkey recipe

Moist and juicy roast turkey recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Roast turkey

Forget dry and tough roast turkey with this foolproof recipe for the juiciest, most flavourful roast turkey you've ever had.

3 people made this

IngredientsServes: 12

  • 110g cold butter
  • 1 (5 to 5.5kg) whole turkey
  • 1 tablespoon vegetable oil
  • 2 Granny Smith apples - cored, peeled and cut into 8 wedges each
  • 1 large onion, cut into 8 wedges
  • 1/2 whole head garlic, separated into cloves and peeled
  • 450g celery, cut into 3cm lengths
  • 1 tablespoon poultry seasoning

MethodPrep:45min ›Cook:3hr ›Extra time:40min resting › Ready in:4hr25min

  1. Preheat oven to 170 C / Gas 3.
  2. Cut butter into 1cm pieces and chill until needed.
  3. Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
  4. Toss apple and onion wedges, garlic cloves and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff turkey with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
  5. Place turkey onto a rack and set in a roasting tin. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
  6. Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 70 degrees C, about 3 to 3 1/2 hours. Check for doneness after 3 hours.
  7. Remove roasting tin from oven and cover turkey with aluminium foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

Tip

Carve the entire turkey and save the bones, joints, tail, wing tips, dripping and reserved onion, garlic and celery to make turkey soup.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by cenglish

also turned turkey upside down in cooking bag in closed roasting pan. Never had such moist turkey. excellent! Thank you-28 Dec 2013

by dnagaga

I had a 24lb turkey used the recipe stuffing and dusted with rotisserie chicken McCormicks and covered it I basted it only twice then took cover off last 20 minutes...beautiful golden brown,juicy and melt in your mouth good.cooked 4hrs 25minutes.excellent!-22 Feb 2015


Moist and Tender Turkey (Or Turkey Breast)

PLEASE READ this regarding TEMP &amp TIME! There is no &quotright&quot temperature. If you roast it at 250&degF it will just take longer to cook than at 325&degF. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have &amp how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250&degF. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter &amp broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before &amp it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.


Moist and juicy roast turkey recipe - Recipes

Perfect Juicy Roast Turkey

With Gravy Step by step recipe

This is quite a simple roast turkey recipe with easy to make gravy. The secret to any moist and juicy roast turkey is not only the right cooking method but ample resting time. Separating the skin makes it crispier and the butter helps moisten and self baste the breast meat. Works with standard or brined turkeys. This recipe is fail safe if you follow the exact cooking guides on the website. Enjoy my Perfect Juicy Roast Turkey.

Ingredients

    1 turkey, size of your choice - displayed turkey is 11lbs -5kg 1 lemon 3 cloves of garlic 5oz -150g soft salted butter 3 tbsp olive oil 2 bay leaves 6 sprigs of fresh thyme or one tsp dried Salt and pepper 1 tbsp all purpose flour (plain) 2-3 brown onions 3 celery sticks 2 carrots 3 tbsp cranberry sauce

Click for pork Stuffing Recipe

Cooking Guide

Metric cooking guide
Imperial cooking guide
For maximum moistness

Steps

Remove turkey from fridge, and bring to room temperature (30 to 60 minutes). Remove the neck plus any giblets or sacks from inside the cavity. Tuck back the wings underneath to prevent the tips from burning (see video).

Place the soft butter in a mixing bowl. Season with pepper. Grate lemon zest and minced garlic cloves. Combine ingredients, using your washed hands or a standard fork.

Gently separate the skin from the breast flesh by running your finger in between. Do both breasts. Using your fingers, stuff the butter mixture under the skin pushing more than half way up the centre of the breast. Do both breasts.

Season the cavity with salt. Into the cavity, add two lemon wedges (same zested lemon), thyme and the bay leaves.

Pat the turkey dry with paper or clean kitchen towel. Drizzle with olive oil and massage well ensuring the whole bird is nicely coated including underneath.

Cover the breasts with kitchen foil and bake in preheated oven for 30 min at 350°F – 180°C.

Remove foil, lower temperature to 320°F – 160°C and continue cooking (see guide on this page for cooking times). As an option, you can baste the turkey every 15 to 30 minutes to avoid it drying. Once cooked, remove from oven, place bird on warmed plate, cover with foil, add a few kitchen towels to retain the heat. Leave to rest at least 60 minutes before carving.

In the same roasting pan, place on your stove, add one tbsp of flour to the vegetables and mix well over moderate heat. Remove the neck and strain gravy mixture into saucepan. Use a whisk or a spoon to help the liquid fall through. Place over low heat and bring to a simmer. Add the cranberry sauce and check for seasoning.

Little Tips

Cooked leftover turkey will keep refrigerated for three days. To test if it's done, make sure the juices run clear when you pierce the thigh. If juices appear pinkish, put it back in the oven for another 20 min, then try again. A turkey can take 3 to 4 days to thaw out in your fridge, therefore if buying frozen, buy in advance. Although you don't need to brine your turkey, brining will help keep those breasts even juicier. Placing any stuffing inside the cavity (as opposed to neck) will slow down your cooking process.


Moist and Juicy Roasted Turkey (and Gravy)

Add the kosher salt, thyme and rosemary to a mortal & pestle and crush into a powder. Add the paprika, pepper, onion powder and garlic powder and mixed to combine.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve neck for gravy. Pat the turkey dry with paper towels inside and out. Season well inside and out with the dry rub, ensuring to get into all the creases and crevices.

Place the turkey on a rack over a sheet pan and refrigerate for at least an hour, up to 12 hours.

Preheat the convection oven to 390°F (or conventional oven to 415°F)

Stuff the turkey with the garlic, celery, rosemary & thyme. Loosely tie the drumsticks together with kitchen string and fold the wings underneath the bird. Place the turkey on a flat rack over a shallow roasting pan and cooked for 20 minutes.

I used my Hestan Culinary Wok which has a FLAT bottom,please don’t try this with rounded bottom woks! I believe the rounded shape of the wok, focuses the heat directly on the sides of the bird to create even browning.

Remove from oven and brush all over (including underneath) with olive oil. Rotate the pan 180°, return to oven and cook for 20 minutes.

Lower the temperature to convection oven to 300°F (or conventional oven to 325°F), baste with 1/3 cup broth. Roast the turkey, uncovered (basting every 30 minutes) until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. If skin starts to brown too much, place tinfoil over darkest spots leaving lighter areas uncovered. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

FOR THE TURKEY BROTH

Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck and backs (or wings) to the pan and sauté until just beginning to brown, about 3-4 minutes.

Add the chopped vegetables and peppercorns to the pan and sauté until soft, about 4-5 minutes. Pour the stock and water into the pan, add the rosemary and bay leaf, and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 6 cups, about 1 hour. Strain the stock into a clean pot or large measuring cup.

FOR THE GRAVY

Heat the broth in a saucepan over medium heat. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock ½ cup at a time, whisking constantly, then simmer until thickened, about 10 minutes. Seasoning, to taste, with salt and black pepper. Once the turkey is cooked and resting, pour the turkey pan juices into a glass-measuring cup and skim off the fat. Add the pan juice to the gravy and stir to combine. Serve hot gravy with carved turkey.


Recipe Summary

  • ½ cup cold butter
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1 tablespoon vegetable oil
  • 2 Granny Smith apples - cored, peeled, and cut into 8 wedges each
  • 1 large onion, cut into 8 wedges
  • ½ whole head garlic, separated into cloves and peeled
  • 1 pound celery, cut into 2-inch lengths
  • 1 tablespoon poultry seasoning

Preheat oven to 325 degrees F (165 degrees C).

Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.

Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs) cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.

Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings insert both legs into hole near tail to secure legs.

Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.

Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.

Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.


Roast Turkey Breast

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 317
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 18%
Cholesterol 152mg 51%
Sodium 1555mg 68%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 2%
Protein 40g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Roasted turkey breast is a great alternative to roasting a whole turkey. A four- to five-pound turkey breast will feed six to eight people, it's a cinch to carve, and it's perfect for making sandwiches the next day.

You can roast a turkey breast in about an hour, as compared with up to five hours for a whole turkey.

Another bonus: With no dark meat to worry about, you can roast a turkey breast at a higher temperature than you would a whole turkey, so the skin gets nice and crispy while the meat remains moist and juicy. For this reason, be sure to get a skin-on breast rather than a skinless one.

If you want to cook a bone-in turkey breast, that would be a half-breast, i.e., a single breast. For boneless, you could do a half or a full (double) breast. Either way, just ask your butcher to roll and tie the boneless breast so that it cooks evenly.

Finally, a whole turkey breast is a wonderful candidate for brining. Feel free to baste the breast as well. The pan drippings and stock from basting will help with making turkey gravy.


Traditional turkey not your thing?

We get it. Check out our other turkey recipes:

Spicy Roast Turkey Breast with Honey Butter Glaze

This is a whole, boneless breast. Great for smaller crowds, or anytime of the year for lunch. It makes amazing sandwiches.

The Angry Chef’s Whiskey Glazed Roasted Turkey Breast

This is a bone-in, whole turkey breast. So if a whole bird is too much for you, or you only want white meat, give this one a whirl.

Cinnamon, Bacon & Apple Roasted Turkey (Spatchcocked!)

This is a house favorite. It gets Thanksgiving turkey on the table in no time, thanks to spatchcocking, a technique where you remove the backbone and flatten the bird out for fast roasting.

Alright! Let’s get this show on the road!


Roast Turkey

A moist, juicy roast turkey with crisp skin that produced rich drippings for a flavorful, rich gravy.

How quickly this year has progressed, here we are marching along to the end of 2015 and Thanksgiving is upon us.

For our family, roast turkey is traditionally the main event for Thanksgiving along with all the trimming of stuffing, mashed potatoes, gravy and cranberry sauce. And, of course, pumpkin pie!

Methods of Roasting the Turkey:

There are so many ideas for preparing &lsquothe bird&rsquo for roasting such as:

  • Deep frying
  • Grilled
  • Crockpot
  • Deconstructed
  • Brined, wet and dry
  • Smoked
  • Roasted it breast side down
  • Roasted it in an oven bag

Mostly, though, I just buy a frozen turkey, stuff it and roast it. Maybe I should try some of the more non-conventional ways to roast Mr. Turkey. How about a sous-vide bird? Or, we could do the scalding trick or even deep-fry it or roast it in a brown-paper bag. I have heard of cooking it at 500 degrees for one hour, turn off the oven and leave it there for several hours. Hmmmm&hellip.

Fresh or Frozen:

Usually, I buy one of those frozen turkeys that the grocery store offers a great discount for if you spend the magic number of dollars on groceries as advertised. They always tasted just like turkey, sometimes better, sometimes worse.

This year, I bought a fresh turkey for the first time and it had not been injected with fluid. It was more expensive but it also was the moistest, juiciest turkey I think I have ever roasted.

I used the drippings for gravy with some white wine and it produced a rich, dark, flavorful gravy, although there was a lot less of the drippings than I had expected. That may have been because it was a fresh turkey and had not been injected with fluid.

I prepared Mr. Turkey by first preheating the oven to 425°F. But then reduced it to 325°F after the turkey had been in the oven for 30 minutes.

The total roasting time was a little more than three hours, (13 minutes per pound). A good reliable meat thermometer should register 165°F in the thigh and stuffing indicating the turkey is cooked.

How to Get a Crispy Skin on the Roast Turkey:

I wanted a crispy skin so reluctantly passed on basting it. By allowing the unwrapped turkey to sit at room temperature for 30 minutes prior to preparing it for roasting, the skin had dried out just enough so it roasted up crisp and tasty.

I did cover the breast area half-way through the cooking time to prevent that area from over-browning. And, to keep the skin crisp I did not cover it with aluminum foil while resting because the steam will soften the skin.

When we sliced into the turkey breast it was moist, tender and delicious, I will definitely go the &lsquofresh&rsquo turkey route again.

About the Stuffing:

Fresh sage has a unique flavor that enhances the stuffing. There is a large bush of sage growing in my garden and I picked a nice bunch which was chopped and added to a sage, lemon and mushroom stuffing.

Most of the stuffing went into a baking dish which was baked separately and I just lightly stuffed the main cavity of the turkey with part of it.

There is a health safety reason why the turkey should not be stuffed and that is the stuffing may not be fully cooked by the time the turkey reaches temperature.

However, I solve that issue by transferring the stuffing to a serving dish after the turkey has rested. Then I zap it in the microwave long enough to reach the safe 165°F temperature.

You might also like:


Prepare the cheesecloth

Put 2 sticks of butter in a large bowl.

Microwave on high for 30 second intervals, stirring in between, until completely melted. You can totally do this in a pot on the stove, too, if you like.

Whisk in 3 cups of dry white wine, and a little kosher salt and freshly cracked black pepper.

Unfold your cheesecloth completely. Discard any loose threads. Re-fold it into a rectangle that’s large enough to cover most of your turkey.

Take the cheesecloth and soak it in the butter and wine mixture.

This is messy. Hold it under until it’s soaked and swish it around.

Let it sit there while you deal with your turkey.


Recipe Summary

  • 1 18-pound fresh turkey, giblets and neck removed, rinsed and patted dry
  • 1 loaf ciabatta bread or rustic Italian loaf, halved and cut open
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Coarse salt and freshly ground pepper

Allow turkey to stand at room temperature for about an hour.

Preheat oven to 425 degrees with rack in lower third of oven.

Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.

Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.

Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.