Today I took the remaining turkey, gravey, and broth I made from the turkey carcass and made turkey soup. Also still amazing with all the flavor from the herbs. It would be something good to make this week for thanksgiving!
This is my new go-to roasted turkey recipe. Very moist. Everyone loved it. No matter the recipe, it's always turned out for me that the dark meat isn't done at the same time as the white. So I roast the bird not fully done even though the meat has reached degrees; carve it ahead of time; separate the dark meat from the white, putting in 2 9x13 glass baking dishes; then reheat according to how much more cooking time is needed. Add turkey stock to dishes and cover with foil before reheating to keep moist.
For the white meat, min at degrees to reheat only, no additional roasting needed. For the dark meat, min at degrees, additional time needed to finish roasting. West Orange, NJ. What a winner! Made it twice over the holidays and I received praises from friends and family about the moistest bird ever eaten! I made more herb butter than was needed and stuffed the excess between the skin and breast meat as was suggested by another cook here. Excellant, hands down the best bird I've made! I always cook my turkey's breast down so the juices moisten the breast.
To further prevent dryness, take it out of the oven, remove the white meat, and return the dark meat for minutes. This was a huge hit, with everybody, including my 26 year old I rarely eat meat step daughter, deeming it the beat turkey they'd ever had.
Will definitely make it again! This recipe was fabulous. The turkey was the most moist I have ever tasted, including the breast meat, which I usually avoid because they turn out so dry. But this one was so juicy. It did take longer to cook than I anticipated, but it was handy to have a meat thermometer to check the temperature as I was going along.
I plan to use this recipe for all Thanksgivings to come. I also brined the turkey overnight and used a moist cheesecloth to cover the turkey throughout most of the cooking time. I rebuttered frequently during the last minutes after I removed the cheesecloth. This turkey turned out fantastic.
The reason I gave it four instead of five stars is because I felt that more of all the seasonings were needed to make a really flavorful turkey and gravy. Don't be shy with the salt, either!
This was delicious. I brined the turkey overnight in a cooler. The only things I changed were cooking it in a turkey bag and preparing the spices a little differently. I mix them in a softened whole stick of butter, smear it all in a small plastic bag, roll it up, then refrigerate a la Sandra Lee. Once firm, I slice it and put the pats under the skin and in the cavity of the bird. My turkeys were always, always dry before I found this recipe; now they get rave reviews.
It's a keeper! Okay, listen good and hard. Just as others mentioned, you do need to take the solution and put under the skin of the turkey between the skin and the meat - right on top of the meat and the outside of the skin as well.
I also doubled the solution as to have more rub for my large turkey. I added about 3 tbs of butter and mixed into the mixture to give an additional buttery flavor. This is the juciest turkey recipe you will ever try, I promise. And the flavor is out of this world. Thank you whoever invented it! It will be my turkey recipe for every Thanksgiving and Christmas from now until eternity! Brandy Read More. Rating: 4 stars.
This was so easy no basting! And it was very moist. However the skin did not brown under the tin foil so next time I wil take the tin foil off about an hour before it is done. My first time making turkey and everyone at the dinner party was amazed.
Things like "the moistest turkey ever" "delicious" "oh my god, are you sure you made this yourself? I didn't even baste it once! Crispy, browned, juicy. I can't say enough good things!!! Update: cooked it again for a "Trial Run" dinner..
Followed exactly as I did it last time - just be careful flipping the bird, its hot and if your hands slip, you lose some of the golden skin. Happy Thanksgiving! Loved this! Silly me I thought I needed to double the recipe because I was using a bigger turkey big mistake! In the end I wasted a lot of olive oil and spices. My advice is to use the measurements as directed no matter what the size of your turkey is. My first turkey and it came out wonderfully. Injected the turkey with the garlic chicken stock as well and added a whole onion and a whole garlic bulb to the cavity.
For my 13 lb turkey cooked at with a foil tent for 2. In a small bowl, stir together chopped fresh herbs and all other ingredients. Rub mixture liberally on outside of turkey. Place any remaining seasonings inside turkey cavity. Expert Tips tip 1. Nutrition Information Total Fat 4. Dietary Fiber 0.
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