I need a turkey recipe, like a regular turkey and how to cook it.?

Answer 1

Make sure the turkey is at room temperature before cooking (45 minutes or so) - It will cook much more evenly this way. If you can, invest in a probe thermometer, or at least an instant read one - this will take all the guess work out of when it's truly done. Don't stuff your turkey with bread stuffing, and don't baste it (except for the one time, as directed, to help brown the bird), because every time you open the oven the temperature drops. Both of those things makes the turkey have to cook longer and therefore furthers your chances of the bird drying out! Make sure to let the turkey rest before carving too - very, very important!

Roast Turkey

1 (8 to 10 pound) turkey, neck and gizzards removed
Kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs, such as, thyme, parsley, rosemary, or sage
2 bay leaves
8 tablespoons unsalted butter (1 stick), melted

Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with 1/2 the butter and season again with salt and pepper. Tent the bird with foil.

Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 in the thigh of the bird, about 45 minutes more. Remove turkey form the oven and set aside to rest for 20 minutes before carving. Carve and serve.

Have a wonderful Holiday!

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

Answer 3

wash you turkey dry it then spray it with butter spray rub butter over it
2 stick butter add thyme sage take you finger put between the skin and the breast meat
add salt & pepper set aside
1 loaf bread
4 big onions celery cut up melt oil in pan with little butter add the onion and celery saute not all way done
break up the loaf of bread add the pan of saute veg# add sage- thyme -salt -pepper to taste
add 6 eggs broken and mixed to loaf of mixture stuff the bird
then put in turkey bag or foil bake 350* till done depending on pound per turkey stick a fork in thigh if the juices are clear then it is done but test the thigh the breast will cook first so can not go by that -GOOD LUCK happy thanksgiving

Answer 4

Simple steps for roasting a turkey:
http://www.googobits.com/articles/2622-how-to-roast-a-turkey-simple-steps-so-easy-that-anyone-can-do-it.html

Unless you REALLY want to do it yourself, how about making it easy and let your supermarket roast it for you. Yumm.....they are so good and juicy. A supermarket will make the whole dinner for you. Be sure to talk with them about it on Monday.

OR meat markets will do the same as your supermarket.

Answer 5

You may need both for your daily intake i wood condition just as good as one another. Granta

Answer 6

Is dependent on the context really. Which is better as a snack - fresh fruit personally. It's tastier and gives you that little bit of sweetness. Which can be better as a snack if you are trying hard to minimize back on sugar and lose weight vegetables