Tag: Turkey Recipe

Roasted Turkey with Herb Stuffing is Perfect for Any Holiday Meal

Thanksgiving isn’t the only time a perfectly roasted turkey can be the star of the show, it’s perfect for any holiday gathering.  It’s time to start thinking about how you want to prepare your next holiday meal. Luckily, Epicurious has tons of tried-and-true recipes that everyone will enjoy, such as this recipe for Classic Roast Turkey With Herbed Stuffing and Old-fashioned Gravy. The herbed stuffing used in this recipe is the perfect complement to a roast turkey. It’s savory and flavorful, with a hint of rosemary and thyme. The stuffing can be made ahead of time and refrigerated until you’re ready to stuff the turkey.

Ingredients for roasted turkey:

Equipment:

Directions for roasted turkey:

  1. You’ll want to begin this recipe by placing your oven rack in the lowest position and preheating your oven to 325°F. Then, butter an 8-inch square baking dish or a 2-quart casserole dish and lightly brush your roasting rack with vegetable oil, and place your roasting pan into it.
  2. The next step is to prepare your turkey for stuffing. First, you’ll want to remove the plastic or paper packet of giblets from your 12-pound turkey; these are usually located within a small cavity. Remove the giblets from the packaging and rinse them with water. Reserve the gizzard and heart and discard the floppy, dark purple liver.Remove the neck from the turkey’s large cavity. Remove the packaging from the neck, rinse them with water, and reserve. Then, using tweezers or needle nose pliers, remove any remaining excess such as feathers and quills still attached to the skin, though this is usually only required of kosher turkeys. Pull off and reserve any visible pale yellow knobs of fat from either side of the tail.
  3. Rinse the turkey inside and out with cold water and pat it dry. Loosely fill the small neck cavity with your warmed farmhouse herbed stuffing. Fold the neck skin under the body and fasten it with a metal skewer. Then, loosely fill the large body cavity with more warmed farmhouse herbed stuffing, and then transfer your remaining stuffing to your buttered dish from earlier and drizzle with ¼ cup of homemade turkey stock. Cover your turkey with aluminum foil, and refrigerate it until it’s ready to bake.
  4. Transfer your turkey with the breast side facing up to the rack in your roasting pan. Tuck wing tips underneath the breast and tie drumsticks loosely together with kitchen twine. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Then, tightly cover the breast area with foil, leaving wings, thighs, and drumsticks exposed. Transfer gizzard, heart, neck, and reserved turkey fat to a roasting pan around the rack, pour 2 cups of turkey stock into the pan, and roast the turkey for 45 minutes.
  5. Throughout the roasting, baste with pan juices every 45 minutes, 1½ hours more (2¼ hours total). Baste again and, if pan juices have evaporated into a glaze, you’ll want to add 1 cup stock to the pan. Roast for another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until your instant-read thermometer inserted into the fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total).
  6. Insert an instant-read thermometer into the center of the stuffing in the body cavity, ensuring that it reads a minimum of 165°F. Cover the turkey and keep it warm. When you’re ready to serve, use turkey holders to transfer turkey to a large serving platter. Let the stand for 30 minutes before carving.

For more delicious recipes, click here.

Dry Buttermilk Brined Turkey Recipe

You simply haven’t had a proper turkey until you’ve tried a buttermilk-brined turkey, and thanks to this recipe from Food52, you’ll be quite familiar with the southern tradition of turkey preparation and enjoyment.

Ingredients for Dry Buttermilk Brined Turkey:

Directions for Buttermilk Brined Turkey:

Note: If using a completely frozen turkey, it should be defrosted completely before cooking with the giblets and neck removed.

  1. Begin by combining your dry buttermilk powder, kosher salt, and black pepper together in a small mixing bowl.
  2. Then, place your turkey onto a sheet pan that’s lined with a wire rack. Using paper towels, pat the turkey completely dry all over, including the cavities. Turkeys have two cavities, which should each be completely empty and dry following this process.
  3. Next, sprinkle your dry buttermilk mixture evenly all over the entire turkey and pat it onto the bird in order to ensure it adheres to the skin. You can do this with your washed, bare hands or with gloves to ensure the best results.
  4. Afterward, transfer the uncovered turkey to the refrigerator for at least 8 hours. Though, the best texture and taste will come after keeping the turkey in the fridge for up to 24 hours.
  5. Preheat the oven to 400° F. Once heated, you can transfer the turkey with the breast side facing up to a clean sheet pan. During this process, discard any liquid or excess powdered buttermilk that has accumulated in the first pan. One hour prior to roasting, stuff the cavity with your fresh thyme, oregano, and the halved head of garlic. For a neater look, consider tying the legs together with kitchen twine, though it won’t affect the cooking process at all.
  6. Next, roast your turkey for 30 minutes. Afterward, reduce the heat to 325°F and remove the turkey from the oven and baste with any juices that have accumulated in the pan. Rosate said pan, and then return it to the oven. Continue roasting the turkey, and remember to remove it from the pan to baste every 40 to 50 minutes until your turkey registers at 165°F in the thigh. This process takes approximately 2 ½ – 3 hours.
  7. Because of the buttermilk, the wings and skin are going to become very dark in coloration. Though, if any area looks like it’s beginning to singe, you can make a tent with a piece of aluminum foil to keep it from doing so.
  8. After roasting and once the thigh reaches the internal temperature of 165°F, let your turkey rest in the sheet pan for 20 minutes and tilt the turkey to spill out any juices held in the cavity onto the sheet pan while leaving the herbs and garlic in there.
  9. Transfer the turkey onto a large cutting board to continue its resting until it’s cool enough to slice and carve up. This process can take up to an hour.
  10. At this point, you can reserve the carcass for stock, make gravy from the sheet pan drippings, etc. Serve the turkey with fresh thyme and oregano, and enjoy.

This recipe yields enough turkey to serve about 8 to 10 people, and it’s best served alongside a hearty supply of side dishes or as sandwich meat.

For more delicious recipes, click here.