Roast A Turkey With Gordon Ramsay
Gordon Ramsay demonstrated how to perfect roasting a turkey.
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A hearty dinner together with a wonderfully homey dessert.
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EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe
Are you ready to make the BEST Thanksgiving turkey? Trust me, it’s easier than you think! You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and insanely flavorful roasted turkey that’ll impress your family and guests.
I know many people get intimidated by cooking a turkey, but you needn't worry. It's easy! Especially with this no-fail, foolproof, beginner recipe. Just think of it as cooking a large chicken. ;) I'm also showing you how to carve a turkey on the video today. Bonus!
There's a TON more info on the turkey recipe blog post (linked below), as well as more Thanksgiving recipes, so make sure to check that out. I can't wait to see all your beautiful turkeys and Thanksgiving dinners on social media, make sure to tag me!
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► TIMESTAMPS:
00:00 Intro
00:30 Thaw your turkey
00:54 How big of a turkey should you buy?
01:15 Remove the giblets and neck
01:57 Essential equipment to cook a turkey (knives, thermometers, and roasting pans)
02:53 Stuff the turkey with vegetables and herbs
04:02 Make the herb butter
05:02 Pat the turkey dry
05:16 Loosen turkey skin and rub herb butter underneath and all over the outside of the turkey
06:25 Slice vegetables for roasting pan
07:15 Place turkey in roasting pan and cook in the oven
08:00 Remove turkey from oven and let it rest
09:02 How to carve a turkey
11:26 Place the turkey on a platter and garnish
12:08 Taste test
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EASY Roast Turkey & Gravy Recipe (FOOLPROOF & JUICY!)
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Serves 8-10:
1 (10-12-pound turkey), rinsed and patted dry
2 onions, peeled and quartered
3 carrots, peeled and washed
3 celery ribs, washed and dried
6-8 garlic cloves
Salt and freshly ground black pepper
2 cups low- sodium chicken broth
Herbed butter:
6 ounces salted butter, melted
1 teaspoon salt
Freshly ground black pepper
3 garlic cloves, grated
1 tablespoon dried crushed oregano
Zest of one lemon
Juice of 1 lemon
Juice of 1 orange
Turkey Cavity:
1 teaspoon salt
1 teaspoon cumin powder
½ teaspoon crushed red pepper flakes
1 head garlic or 12 garlic cloves
Small bunch fresh oregano or thyme
Small bunch fresh sage
Gravy:
4 tablespoon unsalted butter
¼ -1/3 cup all-purpose flour
1 teaspoon salt or to taste
Freshly ground black pepper to taste
2-3 tablespoons fresh lemon juice
Pan juices
2-3 cups chicken stock or enough to equal 4 cups liquid including the pan juices
Turkey Instructions:
Preheat the oven to 325°F, 160 °C.
Remove the neck and giblets from the inside cavity of the turkey. Wash the turkey inside and out with cold water and dry well with paper towels. Set it in a try with paper towels to absorb the excess moisture. Use your fingers or a spoon to carefully separate the skin from the turkey breast to create a pocket for the marinade. This will add tons of flavor.
Place the onions, carrots, celery and 8 garlic cloves on the bottom of a large roasting pan. Season lightly with salt and pepper and pour 2 cups of chicken stock over the vegetables.
Place the turkey on top of the bed of vegetables.
Season the turkey cavity with salt, red pepper flakes, and cumin powder. Stuff with garlic cloves, oregano, and sage.
Combine all of the herbed butter ingredients in a small bowl and whisk well.
Rub the turkey all around with the herbed butter especially under the skin. Season the exterior liberally with salt and some pepper and a tablespoon of dried crushed oregano.
Cross the legs together and tie them with butcher’s twine and tuck the wings under the bird.
Tent the turkey loosely first with parchment paper then topped with aluminum foil. Roast covered for 2 and ½ hours.
Remove the foil and parchment paper and insert a thermometer between the leg and thigh and roast another 1 and ½ -2 hours or until the temperature registers 165°F. Raise the oven temperature to 350°F, 180°C for the last 45 minutes of roasting to get the skin golden and crisp.
Baste with the pan juices every 20 minutes.
Remove the pan from the oven, transfer the turkey to a cutting board and allow to rest for at least 30 minutes before carving, to retain all of its juices.
Gravy Instructions:
Pour the pan juices through a strainer. The vegetables can be served alongside the turkey or frozen for later use. Place the pan juices into a gravy separator or place in a bowl in the refrigerator/freezer. The fat will rise to the top and can be easily removed. Combine the pan juices (without the fat) in a pitcher or bowl and add enough chicken stock to equal 4 cups total.
Melt the butter in a large saucepan and add flour while whisking constantly. Cook over medium heat for 3 to 4 minutes. Pour the liquids into the pot and whisk well to combine. Season with some salt and pepper and bring to a boil. Reduce the heat to a medium-low and simmer until thickened. Check the seasoning.
Transfer to a gravy boat and serve alongside the turkey.
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???????? Roasted Turkey Breast Recipe by Chef Jeremy Lovell | Foodie Nation
Yield – 8 to 12 Persons
Cook Time – 1 ½ hours
Marinating Time - 4 hours
Prep Time – 30 minutes
Ingredients:
Turkey Breast Boneless – 3lb (netted)
Washing of Turkey Breast (keep netting on)
Lime Juice – 4 tbsp
Water – 6 cups
Salt – 1 tsp
Seasoning Ingredients:
Pimento Peppers – 1 tbsp (finely chopped)
Chive – 1 tbsp (finely chopped)
Fine Thyme – 1 tsp (finely chopped)
Garlic – 1 tbsp (peeled and finely chopped)
Chadon Beni/Culantro – 1 tbsp (finely chopped)
Salt to taste
Black Pepper – 1 tsp
Vegetable Oil – 2 tbsp
Method:
Washing of Turkey:
In a large bowl add turkey, water, salt and lime juice.
Stir for 3 minutes and allow to soak for a further 5 minutes.
After soaking rinse turkey under running water for 3 minutes.
Drain off excess liquid.
Seasoning of Turkey:
In a large bowl, add washed turkey and all seasoning ingredients.
Mix thoroughly for 3 minutes.
Cover and allow to marinate for at least 4 hours.
Cooking of Turkey:
Pre heat oven at 325*F.
Place turkey in pan, cover with foil and bake for 1 hour and 15 minutes.
Uncover and allow to bake for an additional 15 minutes.
Once Turkey is cooked and internal temperature of turkey reach 165*F and over, remove from heat and serve.
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Turkey Recipe: How to Roast a Turkey | Howdini
Roasting a tender, juicy, delicious turkey for your holiday feast is a skill everyone appreciates. Yet too often, polite guests are offering their admiration while choking on a piece of meat with the consistency of a wallet. Scott Cutaneo, who trained with the greats - Daniel Boulud, Alain Ducasse and Michel Guerard - is the chef-proprietor of the four-diamond (AAA) Le Petit Chateau in Tony Bernardsville, N.J. Here's his simple recipe for how to roast a turkey.
Step-by-step guide to roasting turkey:
1. Add onions, celery and carrots to bottom of roasting pan, and then sprinkle a few sprigs of thyme over the vegetables. (You could put a rack on the bottom of the turkey, but we like to use different vegetable and herbal aromatics as a base for the turkey. It also adds flavor to the broth that is made by adding water to produce a great sauce or jus.)
2. Place the turkey on top of the vegetables.
3. Truss the turkey by wrapping the string around the back, crisscrossing and wrapping it twice around the legs, and then tying it under the neck.
4. Tuck the wings under the body of the turkey. (Trussing and tucking in the wings keeps everything tight to the body of the bird, which produces a more evenly cooked bird.)
5. Brush the turkey with the oil and butter mix. (This enables the salt and pepper to adhere to the skin, and it also helps keep the turkey moist, tender and tasty.)
6. Sprinkle on salt and pepper.
7. Add two inches of water on the bottom to the roasting pan.
8. For a 12 to 14 pound turkey, place in a 375 degree, preheated oven for a total of approximately three hours.
9. After roasting the turkey for hour and a half, take the turkey out of the oven to see how the cooking process is going. To achieve a more golden brown, baste with some of the broth that has been pooling on the bottom from the stock of turkey and the vegetables. (It's important not to baste your turkey too much. You lose oven heat while you're basting, and it really doesn't add flavor to the meat — or make it more tender.) You just want to make sure the skin is golden brown.
10. Put the bird back into the oven.
11. After roasting at 375 degrees for another hour and a half, take it out of the oven and check the turkey's temperature. (Take the temperature at the back of the breast, and insert the thermometer all the way in, making sure it isnt touching a bone, until the temperature reading stabilizes.) The ultimate goal is 165 degrees, but we want to remove the turkey from the oven sooner than that — at around 155 degrees — because all poultry will continue to cook when it's removed from the oven. You don't want an overcooked bird!
12. Remove the roasted turkey from the oven and cover with aluminum foil so it doesn't lose its heat, and continues to cook.
13. Let your bird rest for around 45 minutes before serving and get ready to savor a perfectly cooked, tender, juicy, moist and delicious roasted turkey!