3. All the elements of a classic Thanksgiving feast, conveniently portioned just for one, including your own mini sweet potato casserole. This is a piece of advice we feel strongly about. Cooking in a casserole—technically this makes it a dressing, rather than a stuffing—allows the dish to brown. You'll rejoice as white and dark meat alike come out juicy and tender in this set-it-and-forget-it Thanksgiving centerpiece. Check every hour for smoke. Whatever you decide, the most important thing is to cook your turkey all the way through—to a temperature of 165F using the method described below. No fussy wet brine here, just a simple dry-brine that begins two days before roasting. Trussing means tying your turkey together, so it remains in a compact package while cooking. —Meredith Deeds, Culinary Consultant to the Betty Crocker Test Kitchens, ovenproof meat thermometer or instant-read thermometer. We’ve got a Foolproof Gravy that’s never let us down—plus solutions for every type of gravy emergency in our guide to How to Make Gravy. To rest the turkey, place it on a warm platter, cover with aluminum foil and leave for 15 minutes. How to make stuffing: 1. These steps remain the same no matter if you plan to roast, slow cook, deep fry or grill your turkey. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. It’s an easy technique that ensures success. This method isn't just faster—it's also easier to carve and serve. Skewer any turkey openings with toothpicks and tie the drumsticks together with kitchen twine. Who needs pulled pork when you can have braised turkey legs? One other food safety precaution advised by the USDA is stuffing the bird immediately before roasting and not in advance. Read on for some more expert advice. Once your turkey is in the oven, and even after it’s out, there are steps you can take to improve flavor, moisture and make managing the meal easier! Some people believe trussing helps the turkey cook more evenly, but this is yet another hotly contested turkey cooking question—consult the Internet for the full debate. Cook your turkey immediately after defrosting with this method. Dark beer and barley malt syrup add a richness to the brine, which infuses this turkey with flavor. When you need a recipe that won’t let you down, this fan-favorite should be your go-to. This chile-rubbed Thanksgiving turkey plays on Mexican flavors: toasted guajillo and ancho peppers amp up a brick-red sauce that permeates the bird's juicy meat during roasting.Â. Turkeys need to be cooked to 165F in order to kill off harmful bacteria. And I added some feta cheese as well. They have intense flavor that can be used to enrich gravy, stock or even stuffing—give it a try with our Giblets Gravy recipe or Use-it-Up Turkey Stock. Your reward? Cooking for more? While we have recipes for both methods, there’s a lot to be said for cooking stuffing separately in a casserole dish (beside being the optimal food safe cooking method, per the USDA. Toss with beaten eggs and cubed bread. Let stand about 15 minutes for easiest carving. The turkey is covered in a savory mustard-tarragon mixture before it roasts over herby potatoes, leeks, and green beans. Basting is a way of adding flavor to your turkey as it cooks by continuing to coat it with liquid—its juices or a marinade. Lemon lovers will go crazy for these recipes! Mix some mirin (a sweetened rice wine) into the glaze—as the bird cooks, it'll caramelize. This makes for a beautiful presentation suitable to the holidays and special occasions. A whole turkey makes for a great presentation, but it takes a lot of brining, basting to ensure the breast doesn’t dry out before the legs are done. The end result is richer, smokier, and ready for the Thanksgiving spread (or for a monster leftover sandwich). To stuff or not to stuff? Brush entire back side of turkey with 1 tablespoon melted butter. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. A stuffed turkey will take longer to cook than an unstuffed turkey. Tuck the wing tips tightly beneath the turkey. Fasten neck skin to back of turkey with skewer. The steps below—rinsing, stuffing and trussing—are not required, and in some cases, not advisable. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Cook your turkey immediately after defrosting with this method. © 2021 Condé Nast. We've all had enough bad gravy in our lives to make this the most-feared dish of the Thanksgiving feast. help press the bird onto the grill for even heat exposure. Refer to the timetables below to get an approximate idea about when to check your bird for doneness. In cold water. A crisp skin and moist texture you can't get any other way. Bake the stuffed turkey, uncovered, for 3-3/4 to 4-1/2 hours, loosely covering the turkey with aluminum foil if it browns too quickly. Read on! So, before you go any further, here’s what you’ll need to do: Did you know a 20-lb turkey could take up to five days to thaw in the refrigerator? My home-made dressing dressing would go well with it as well. If you love the earthy, warm flavors mushrooms bring to the table, you need to make your Thanksgiving turkey with plenty of them. Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini. If you’ve seen gravy go wrong before, don’t fret. Leftover turkey will keep for three to four days when properly stored in the refrigerator or freezer. To revisit this article, select My⁠ ⁠Account, then View saved stories. I think I have something that will be a good fit for your site, as well as useful to your readers, and for that, I’d like to reach out: Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. My 9 year old went to … If the idea of pulverizing butter, pancetta, and herbs into a thick paste excites you, then this recipe's for you. Cook vegetables, fruits, herbs and/or meat in butter, then add broth. In the fridge. Want to know how to make it so? A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. No more bland turkey! For a totally over-the-top decadent centerpiece, roast your holiday bird with truffle butter under the skin. There's more than one way to cook a delicious Thanksgiving turkey—and none of them have to be dry or bland. This roast turkey glazed with a buttery cider syrup is burnished outside and juicy within. This spatchcocked bird comes comes with some festive Italian flavors. The secret to a gloriously glistening and super-moist turkey? Fresh chanterelle mushrooms add rich flavor and a pretty golden hue to the gravy that accompanies this holiday bird. Aromatics and herbs make this turkey the kind of simple classic beauty Thanksgiving dreams are based on. Currently, I’m working on a blog called Your Kefir Source, which serves as a guide on all things related to kefir. For more details about turkey thawing and a chart to help you figure out how much time your turkey will take, check out our article on How to Buy and Store a Turkey. Spatchcocking ensures a more evenly cooked bird in less time, and takes up less room in your oven: win-win! Unlock the cure for the common roast turkey with a host of Indian spices. Wet brining: Immersing turkey in salted liquid (brine) for up to … Two quintessential autumn ingredients—sage and cider—flavor this turkey-gravy combo. My husband went and bought 4 packages of turkey legs after eating this meal. Using a turkey baster or large syringe, suck up the drippings from the bottom of the pan and pour over the turkey. 6. If nothing else, we’ve even heard of dog owners cooking these bits for Fido’s Thanksgiving dinner. Our never-fail turkey produces a holiday centerpiece that is excellent in every way that other turkeys often fall short. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F. It’s possibly the greatest holiday-food “Aha!” moment ever. The result: crisp, golden skin and tender, moist meat. Inside the cavity of your bird, you will find the giblets—neck and internal organs, including heart, liver, gizzard. Whether it’s your first time hosting the holidays, or you just need a quick review before this year’s feast, we’ve gathered all the details you need to roast a perfect turkey this year. Say bye-bye, dry birdie! Pan-roasted in a garlic, orange, and red chile sauce, these beauties will give you a reason to cook turkey more than once a year. Please enable all cookies to use this feature. You can update your privacy settings to enable this content. We’re already at the end of the season while many people are still in the middle. –Maggie Lyon, Chef and Betty Crocker Test Kitchens Consultant. Pat skin and both interior cavities dry with paper towels. But before you dig in, it’s helpful to understand how gravy works and no experts are better equipped to explain it than those from the Betty Crocker Test Kitchens. The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness. (Do not add water or cover turkey.). The most delicious recipes for the meal's main attraction, from classics to unexpected new twists. It's the best way to cook Thanksgiving turkey and still free up your oven. Temperature is by far the best way to determine a turkey’s doneness. The secret to this succulent bird is the kind of old-fashioned oval roaster found in most supermarkets. According to some studies, the average American watches almost five hours of TV per day. I am obsessed with lemon curd. What makes this less than ideal is that your turkey might be done cooking before the stuffing, which could mean overcooking your bird to ensure stuffing is done. However, cooking stuffing inside the bird also requires taking food safety precautions. We fixed both problems by braising the bird's dark meat in a robust pan sauce.Â, Steaming might seem a surprising way to start cooking a turkey, but this extra step makes the bird extra-juicy, and cuts down on the overall cooking time. This helps avoid bacterial growth. Marinating: Letting turkey stand in a savory, acidic liquid in order to add additional flavor. It’s juicy as heck, because we nailed the optimal target temperature. The technique: butterfly and flatten the bird like a book. Adding bourbon makes the turkey skin glisten and brings a nutty, caramel-like flavor that's enhanced by the soy sauce and brown sugar.Â. Remember it will be easier to carve, if you let your turkey rest. The malt glaze gives the bird a crisp, burnished skin. If a meat thermometer is not used, begin testing for doneness after about 3 hours. But I’m here to tell you that anyone can make a flavorful, silky smooth gravy. Browning is a chemical reaction, which results in more flavorful food. Separate cooking techniques for breast and legs ensure that the different cuts reach their most delicious potential. It’s not bland, thanks to a sugar-and-salt dry rub. For this reason, it’s important to plan ahead when turkey is on the menu. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to add body, creating an expertly seasoned gravy that’s ready at the end of the cooking time. The key is to buy a bird in the Goldilocks-range of 14 to 16 pounds, which will feed at least 10 people. Orange, sage, and olive oil are all you need for this seamless Thanksgiving turkey. One of my readers, Shannon, shares her experience with a 23 pound turkey (Thanks Shannon! With a little bit of spice from the Sichuan peppercorns and deep smokiness from the grill, this turkey breast recipe gives you all the flavor you need—minus the whole-bird problems. It makes unbelievable leftovers. This simple approach flavors the turkey with a rosemary-infused teriyaki butter. !I used 3 sticks of butter instead of the 2, about 1 cup of parsley, kept the zest and juice of 2 lemons and quartered them for the stuffing. To revisit this article, visit My Profile, then View saved stories. Serve a rich gravy alongside. Resting is important because it allows the juices to redistribute themselves. We’ve got tasty recipes that’ll help you use up every last morsel—including the carcass! Protein is important for muscle growth and maintenance. All kidding aside, the essential prep steps are those explained above. If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level—maple syrup caramelizes on the surface, creating an almost glasslike, slightly sticky coating all over. If you prefer to truss your poultry—more on that shortly—you’ll want cotton string, which can be purchased at most cooking supply stores. Dry brining: Rubbing turkey with a salt-seasoning mixture and allowing this mixture to penetrate the bird for up to two days to add both flavor and tenderness. Hims is a telemedicine company focused on men's healthcare—in addition to hair loss, they sell products for skin care, erectile dysfunction, and mental health. Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. 1/4 cup olive oil. One of the great benefits of cooking a turkey is that you’re left with drippings, which are the makings of great gravy. I did add water as suggested. There are no social login steps defined in Sitecore for this flow! All rights reserved. When preparing to roast a turkey, it’s helpful to have the following pieces of equipment: If you have a baster, feel free to use it, but a spoon will do too. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson, Photo by Chelsea Kyle, Food Styling by Anna Billingskog, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege, Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell, Photo by Michael Graydon & Nikole Herriott, Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton, Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton, Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson, Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen. To reheat, bring turkey to a temperature of 165F. Put the turkey back in the oven. Let us explain. Now that you’ve got your turkey and your supplies, it’s time to begin. Betty Crocker™ No-Bake Bites Cookie Dough, Betty Crocker™ Dessert Decorating & Specialty Products. Preparing the breast and legs separately results in unbelievable flavor and texture: brine the breast overnight before roasting, and cook the legs in duck fat and let them confit. Roasting turkey in pieces is a great strategy when cooking for a large crowd. Turkey is a protein-rich food.. Basting with a simple garlic-herb butter gives the turkey an extra depth of flavor that will complement any Thanksgiving side dish. A dairy-infused pork sausage stuffing infuses this turkey breast with richness and perfumes the meat with warm spices.Â, This Thanksgiving turkey offers a pop of fun flavor, thanks to a homemade Cajun spice mix that includes cayenne, garlic, paprika, oregano, thyme, pepper, and onion powder.Â, You know how sometimes the meat is dry and there's not enough gravy? Reduce heat; simmer for 3 … You can buy the turkey already cut up, separate two turkeys yourself, or ask your butcher to do the work for you. The seasoned butter on this bird is a bright and herbal mix of chopped sage leaves and fresh orange and lemon zest, which bathes the breast with the essence of the Thanksgiving. Wet brining: Immersing turkey in salted liquid (brine) for up to two days in order to add flavor and tenderness. Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Because dining alone shouldn't mean you miss out on all the holiday favorites. But it's not just for looks; this brined and buttered bird is seasoned inside and out. Turn turkey over. Add garlic; cook 1 minute longer. Heat oven to 325°F. Cut turkey into 2-in. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey's meat and crisps its skin during a high-heat roast. We say it’s your call. It’s a simple matter of cooking a thickening agent, like flour, in the turkey drippings (aka, fat), before adding in a liquid, like chicken or turkey broth. Carving, by the way, is something anyone can master and without any special equipment. If you plan to brine your turkey, you’ll want to add two days for that process, which could mean turkey prep starts up to seven days before of the meal. Otherwise, an off-hand question asked in a moment of hesitation could put you squarely in the middle of an impassioned debate among the most experienced (or most opinionated) cooks in your family! This Italian-inspired turkey breast is rubbed with spices and herbs before being wrapped in crispy bacon for a second roast in the oven—it's an impressive dish that will leave your guests wanting more.Â. As mentioned above, stuffed turkeys need to be cooked until the turkey and the stuffing both reach 165F. For maximum juiciness and flavor, pound and season the turkey breasts 24 hours in advance. This chile-rubbed turkey is as spicy as it looks, and bonus! Cover and refrigerate 8 to 12 hours. Tucking the stuffing under the skin ensures that the meat will be moist and delicious. Turkey has several potential health benefits. How to Quit Watching TV. Begin brining two days ahead. Sometimes, the string tying the legs together is then tied to the tail, but it’s not necessary to do this. Lo adds apple cider to the brine for a seasonal twist.Â. Just chopped everything up and threw it in the pot with corriander seeds. Caution: hot stuff coming through. Linda Pugliese, food styling by Diana Yen, Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich, Gieves Anderson, food styling by Anna Hampton, Salted Roast Turkey with Herbs and Shallot-Dijon Gravy, Quick Thanksgiving Turkey with Lemon-Garlic Butter, Cider-Brined Turkey with Star Anise and Cinnamon, Stuffed Turkey Breast With Butternut Squash, Kale, and Sausage, Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce, Spatchcocked Turkey with Anise and Orange, Brined Roast Turkey Breast with Confit Legs, Boudin Blanc–Stuffed Turkey Breasts with Chestnuts, Gravy-Braised Turkey Legs With Cipolline Onions, Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy, Stuffed Turkey with Lemon, Oregano, and Red Onions, Salt-Roasted Turkey with Lemon and Oregano, Porcini Mushroom Turkey with Mushroom Gravy, Lemon-Herb Turkey with Lemon-Garlic Gravy, Citrus-Sage Roast Turkey with Gravy: Large Crowd, Quick-Roasted Turkey with Parsley-Caper Sauce, Roast Turkey with Black-Truffle Butter and White-Wine Gravy, Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce, Sage Butter-Roasted Turkey with Cider Gravy, Pancetta-Sage Turkey with Pancetta-Sage Gravy, Clementine-Salted Turkey with Redeye Gravy, Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy, Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing. Fold wings across back of turkey so tips are touching. Yes, roasting is where we recommend beginning. When preparing to cook a turkey, you’ll follow a particular sequence of prep steps. While we prefer thawing in the fridge, there are three food-safe methods for thawing turkey, according to the USDA. With plenty of red onion, lemon, and oregano, it'll reaching the height of poultry perfection. If you don’t have a baster, a spoon or ladle, will work just fine. In a large skillet, saute turkey in butter until turkey is browned and no longer pink, about 6 minutes. Skip the whole turkey: instead, roast bone-in breasts and legs. The easiest way to cook a turkey is by roasting and this recipe uses that fail-safe method to delicious ends! Remove turkey from brine; discard brine. That hot, juicy bird will make a mess of your tablecloth and put undue pressure on you, the one wielding the knife. This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons. Here, we let the salty Italian bacon flavor both the turkey and the gravy. The simplest method is to fold the wings across the back of the turkey, so they are touching. The meat tastes of sage, rosemary, and thyme. Add the cream, basil, cheese and pepper; bring to a boil. Don’t waste them! Then, legs are tied together by winding string in a figure-eight around the ankles of the bird. I didn't cut slits and stuff the legs. This easy turkey breast is just the right amount to serve Thanksgiving for two with leftovers, or four if you're not into post-feast sandwiches. ): “Used this recipe last night with a 23 pound turkey and it was superb! When adding a marinade, a brush can be handy. For the most up-to-date food safety advice, it’s always best to consult the USDA’s website. This single recipe is a complete Thanksgiving dinner. The gravy gets a double kick of mushrooms—both cremini and porcini—too.Â. The herbs and citrus in this roasting recipe makes your home smell delightful; more importantly, they give the turkey some dimension. Place the turkey breast-side up on a rack in a roasting pan and brush it with melted butter. Ovenproof meat thermometer or instant-read thermometer. This turkey roulade recipe is perfect for a crowd, but is easily halved to feed a smaller crew. Ad Choices. The payoff: a perfect, evenly cooked turkey. Looking for a superjuicy bird with crisp, browned skin? There is another way—two ways, in fact: cook the legs and the breast separately, using a different method for each. Need some ideas about what to do with all that leftover turkey? For this Italian-inspired roast, just think of your turkey as a larger roast chicken. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting. Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs. You'll have plenty of richly spiced gravy to pass around the table. Spatchcocking it before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours. When you stuff a bird, you’re taking away air circulation through the cavity of the bird, and you’re also taking it away from the stuffing, which will brown and crisp more beautifully in a casserole dish. Don’t carve your turkey at the table! What's the fastest way to roast a turkey for Thanksgiving? Check your owner’s manual for instructions on minutes per pound. Add wood chips if you don’t see any smoke. You'll have more than enough gravy to ladle over the stuffing, the smashed potatoes, and tomorrow's leftovers. If you must wash your turkey, the objective should be to rinse out the cavity with cold water being mindful of spraying water—run your faucet on low pressure. Note: Many of you have asked about using a larger turkey. It’s recommended to break large pieces down before refrigerating and remove stuffing—if you’ve cooked it in the cavity. It’s possibly the greatest holiday-food “Aha!” moment ever. Place turkey, breast side down, on rack in large shallow roasting pan. Steam it for 30 minutes, make a glaze with molasses and soy sauce, and then roast it—the payoff is real.Â. Pro-tip: Plan two days and plenty of refrigerator space for brining and air drying the bird.
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