Looking for an easy Turkey recepie.?

Question

We are going to have Turkey for Christmas dinner and I want a good but yet simple recepie.

Answer 1

1 (12- to 13-pound) whole turkey
1 teaspoon salt
1 1/2 teaspoons pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup butter or margarine, melted
2 cups water
1/4 cup all-purpose flour

Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.
Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.

Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, then aluminum foil. Chill 8 hours.

Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.

Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours. Serve warm with turkey and whole-berry cranberry sauce, if desired.

NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn't available.

Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8 servings.

Yield: Makes 12 servings

Answer 2

Buy a turkey cooking bag (in the saran wrap section of your grocery store.)

Thaw your frozen turkey in the fridge about 2 days in advance. Wash, remove the giblet packet, season with salt and pepper. If you want to stuff it, here's a basic bread stuffing recipe (below). Then put the turkey inside the cooking bag, pierce the top of the bag a few times so steam can escape, put the turkey and the bag in a big roasting pan (a rectangular cake pan works, too) and roast according to the directions on the box of the cooking bag. It NEVER fails. Your turkey will be moist, and will not dry out! Have been using them for years!


Basic bread stuffing

* 1/4 cup finely chopped onions
* 1/2 cup chopped celery
* 1/3 cup butter
* 4 cups bread cubes
* 1 teaspoon pepper
* 2 eggs, beaten
* 1/2 teaspoon salt
* 1/4 to 1/2 teaspoon ground sage
* 1/4 to 1/2 teaspoon poultry seasoning
* turkey or chicken broth

PREPARATION:
Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey.

Answer 3

Turkey Curry

Answer 4

Here is an easy recipe and directions for cooking.

http://giftwrapandmore.com/2006/11/20/roast-turkey/

If you would like a recipe for turkey dressing you can look here

http://giftwrapandmore.com/2006/11/21/turkey-dressing/

Answer 5

wash the turkey thoroughly inside and out.
coat the turkey with a softened stick of butter.
lightly dust with flour
add rosemary, garlic, sage, cracked pepper, and salt to skin
stuff with onion and apples and celery
cook until golden brown

Answer 6

clean everything out of the inside of the turkey. put strips of bacon across the breasts. put in aluminum roasting pan..... rub down with butter before you put the bacon on... cover with a aluminum tent. throw the bird on the grill the internal temp is correct. i think it is like 168. check with a meat thermometer to be sure. by doing this you free up your oven to finishe the rest of your holiday feast and get a great turkey.... by the way you cook it breasts up

Answer 7

frozen turkey then bake slow all day add fav gravey and sauce,then serve with smiles

Answer 8

Arizona Turkey with Chipotle Sauce:

Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable, substitute dried ancho or pasilla chiles.

1 (12-pound) fresh or frozen turkey, thawed
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried rubbed sage
3/4 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
Cooking spray
1/2 cup boiling water
1 to 2 chipotle chiles
3 3/4 cups fat-free, less-sodium chicken broth, divided
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
Chile peppers (optional)
Assorted herb sprigs (optional)

Preheat oven to 350°.

Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.

Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.)

Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discarding stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender, and process until smooth. Set aside.

Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired.

Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)