Best Turkey Recipe?!
Answers: I'm making a special surprise dinner for my girlfriend and I don't know much about cooking. I am going to cook a turkey and I would like a good recipe that is also easy to understand for a guy who has never cooked a turkey before.
This was the recipe I used the first time I ever made a turkey and it turned out wonderful! It was easy and the turkey turned out so moist and flavorful! Your girl will love it and be very impressed by your cooking skills to make it!
Here it is:
Herb Roasted Turkey With Citrus Glaze
1 (15-pound) Honeysuckle White Whole Turkey
3 lemons
2 limes
1 1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
1/4 cup dry white wine (or use alcohol-free wine)
1/4 cup brown sugar, packed
1 bunch fresh sage
1 bunch marjoram
1 bunch thyme
Remove giblets and neck from turkey, discard liver and reserve the rest in the fridge for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 F. oven about 3 3/4 hours. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer).
During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear.
Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving. Place on a warm large platter and garnish the platter with fresh herbs and lemon and lime roses.
Makes 22 servings at 6 ounces per portion.
*Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.
Note: Alcohol-free wine may be substituted for the dry white wine.
Nutrition Facts
Amount Per Serving
Calories: 276
Calories from fat: 69
Total fat: 8 gm
Saturated fat: 3 gm
Cholesterol: 117 mg
Sodium: 284 mg
Carbohydrate: 4 gm
Protein: 45 gm
If you need help with the side dishes like mashed potatoes and stuffing - just let me know.
FYI.....your girl is very lucky!
Go to www.foodnetwork.com and look up Tyler Florence's Ultimate Roasted Chicken. I know you're making a turkey, you they're easily substituted. Just watch the temperature. I used this recipe for a 10 lb. chicken, and had to drop a the temperature from 400 to 300 for the last 2.5 hours (2.5 hours on 400 degrees).
This is a great recipe:
http://www.gourmet-food-revolution.com/h...
But a whole turkey for just 2 people will leave you with an awful lot of turkey left over!!
You might prefer to roast a chicken? here is a great recipe for that too:
http://www.gourmet-food-revolution.com/r...
ROAST TURKEY WITH GRAVY
1 (12 lb.) turkey
Oil
Salt
Pepper
4 c. chicken broth
3 tbsp. flour
Before roasting, remove giblets, neck, and fat from turkey body and neck cavities. Wash with cold water. Heat oven to 325 degrees. Dry turkey inside and out with paper towels. Sprinkle cavities with salt and pepper. Tie or clamp legs together. Twist wings under back and rub skin with oil, salt, pepper, and paprika.
Place turkey, breast side up, on rack in shallow roasting pan. Pour 1 cup chicken broth in pan. Cover with foil loosely. Baste every 30 minutes. Cook 3 1/2 hours, uncovered, until brown.
Gravy: Pour off all but 3 tablespoons of drippings from pan. Add 3 tablespoons flour; stir over medium low heat. Add 3 cups chicken broth until well thickened. Add salt and pepper.