Help! I need a roast turkey recipe pronto!?

Question

I can't get on Food Network's site!

Answer 1

"A Simply Perfect Roast Turkey"

Ingredients-
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing


Preparation-
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Answer 2

This tip on roasting turkeys was included in our list of Top 10 Turkey Questions Answered.

What's the best roasting method?

Place the turkey (breast side up) on a rack in a large roasting pan in an oven preheated to 325 degrees F. If you don't have a rack, place 2 or 3 large carrots crosswise underneath the bird to ensure good heat circulation.

For moist meat, cover with foil from the start — but remove foil during the last hour of roasting for browner, crispier skin.

Basting with pan juices isn't necessary, but it will help with browning after the foil is removed.

Roast turkey 3 to 3 3/4 hours for a 12- to 14-pounder. (That's around 15 to 17 minutes per pound for an unstuffed bird.)

Use an instant-read meat thermometer to test doneness. Turkey should be taken out of the oven when the thickest part of the thigh (next to but not touching the bone) reaches 175 degrees F and the breast reaches 165 degrees F. Keep in mind that temperature will rise 5 degrees to 10 degrees F upon standing.

If the turkey is fully cooked earlier than expected, wrap the entire bird and pan with foil and place a large bath towel on top to keep it hot and moist for 1 hour. Never leave at room temperature longer than 2 hours.

To see all 10 tips, check out this site: http://www.goodhousekeeping.com/food/cooking/thanksgiving-turkey-faqs?src=syn&mag=ghk&dom=yah_ans

Also, see roasting recipes here: http://www.goodhousekeeping.com/search/fast_search?search_term=roast+turkey&search_term.x=0&search_term.y=0?src=syn&mag=ghk&dom=yah_ans

Answer 3

So....there are NO sites offering help, suggestions, recipes and the like for roasting a turkey?

In November?

Really?

Answer 4

Check out this website. I have made plenty of dishes from this guys recipes, and they have all been magnificent. I am using this turkey recipe again this year.

http://www.robarnieanddawn.com/newsite/recipes/holiday/roastturkey.html

Answer 5

All I ever do is use a turkey oven cooking bag and it comes out perfect everytime.

www.butterball.com for turkey help.