Help!!!! I need a good turkey recipe?

Question

Okay so Thankgiving is around the corner and I 'm in charge of the bird this year. Do anyone have or know where I can find a good turkey recipe?

Answer 1

Try cooking it in an Oven Bag!
It takes less time, comes out moist and juicy; and delicious!

Herb Roasted Holiday Turkey
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon seasoned salt

PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.

ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.

PLACE turkey in oven bag on top of vegetables.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.

BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.

REYNOLDS KITCHENS TIPS:

- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.
- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
- Estimate 1 pound per person for generous servings with leftovers.
Nutrition per 3 oz. serving of cooked turkey.

Number of Servings: 15-30

Nutrition Information:
(Per Serving) calories 138
grams fat 3
% calories from fat 21
milligrams cholesterol 83
milligrams sodium 76
grams carbohydrates 1
grams fiber 0
grams protein 25
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337

Answer 2

Perfect Roast Turkey

1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core

Preheat the oven to 350 degrees.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.

--Ina Garten, FoodTV

Answer 3

As I have somehow been nominated as the official turkey cooker in my boyfriends family for the past 3 years, take my advice,
start it slow, wash it, thouroughly, take out giblets too, season with salt, pepper, garlic, and whatever your favorite herb is inside and out, put it in loosely covered for about an hour and a half on about 100 degrees less than what it says to, basting only 1 or 2 times. Then, uncover, and this sounds wierd but trust me, it turns out awsome, spray the whole thing down with some olive oil cooking spray or butter flavored if you like, then raise the temp 50 degrees, cook uncovered about 2/3 of the remaining time, only using the baster to squirt inside, take it out when there is about 30 mins or so left of the cooking, season the outside with the same spice/herb mixture as used inside, and spray it again, really well.turn the temp up to about 25 degrees higher than what it says to do, and bake uncovered till golden and crisp. (try using some whole fennel, leeks, or even just onion and garlic to stuff it at the beginning of the roasting for an amazing flavor, wine to baste tastes good too, but that depends on the crowd)

good luck, and don't worry, its only a bird, think of it as a big chicken...lol

Answer 4

If you want to stray from the traditional turkey & dressing, put garlic powder, salt & pepper all over your turkey inside & out, and wrap in foil and place it on the upper rack of the grill....indirect heat...and put an aluminum pie tin filled 3/4 with water. Put 1/2 bottle teriaki sauce in the water., along with a handful of whatever spices you used and grill it, turning every hour until done. Open foil last half hour to let it brown. Can also do this in the oven, but not as flavorful as on the grill.

Answer 5

Hon, you only have to BAKE it!!!
I do have a good "rub" though:
2t salt, 1 t paprika, 1/2 t onion powder, 1/2 t thyme, 1 t pepper, 1/4 to 1/2 t cayenne pepper, /2 t garlic powder.

This is for a chicken, so double it!
Wonderful taste!
It's great on the grill for chicken, or a rotisserie if you have one.

Answer 6

what I've done the last few years is bought a precooked./ smoked turkey, then all you have to do is warm it up. I found mine at a Wal-Mart grocery store..you have to look really close on the package to find where it ways precooked, but on the front it says smoked.

Answer 7

Make some turkey dressing

Answer 8

hey go to foodtv.com, they have the best ones in town. it gives u recipes from all the people on that channel, Paula dean, Rachael ray, and the rest of the crew. good luck!!!!!!!!!!!!!!!!!!

Answer 9

www.Allrecipes.com . I have injected and deep fried in the past, it was pretty good.

Answer 10

I believe you will also find side dishes here...

http://www.butterball.com