Boneless Whole Turkey for Thanksgiving - How to Bone, Stuff, & Roast a Whole Turkey
Learn how to do a Boneless Whole Turkey for Thanksgiving! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Boneless Whole Stuffed Turkey demo!
Old Fashioned STUFFED TURKEY! CLASSIC Roast Turkey and Stuffing Recipe From 1937!
This old fashioned stuffed turkey recipe comes from The Household Searchlight Recipe Book which is from 1937. You may have to double or triple the stuffing recipe depending on the size of your bird. You will also want a reliable thermometer to make sure both the bird and stuffing are at the correct temperature before you take them out of the oven.
Poultry Stuffing
2 cups soft bread cubes
½ TSP chopped parsley
2 TBSP melted butter or chicken fat
Salt, pepper, and sage
Water or broth (I used chicken broth)
3 TBSP finely diced celery
1 TSP chopped onion
2 TSP poultry seasoning
Combine ingredients, adding sufficient water or broth to make stuffing pack readily. You can add a well-beaten egg, if desired. You can also vary the flavor by adding 1 cup well-drained oysters or mushrooms. You can also chop the giblets and add them to the stuffing.
Roast Turkey
Dress turkey. Wash carefully inside and outside (please note that washing poultry is no longer recommended since it can spread dangerous germs across your kitchen. You can skip this step!) Wipe dry. Rub with salt and pepper. Prepare any desired stuffing. Fill turkey with stuffing, makng sure to pack it lightly. Sew up the openings and truss. Place in roaster. Sear in a hot oven (500F) for 15 minutes. Reduce heat to 300F and cover. Roast until it is tender, basting frequently. Allow about 25 minutes per pound. If desired, cover breast of turkey with thin strips of salt pork before it is seared. The stuffing may be baked in a separate pan, or in pan with chicken if preferred. Please note, roast turkey is done when the temperature measures 170F in the breast and 180F in the thigh, given that the thermometer is not touching any bones when it is inserted. Insert the thermometer into the center of the stuffing and make sure it measures at least 165F before you take it out. Enjoy!
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Ina Garten's Perfect Roast Turkey | Barefoot Contessa | Food Network
Ina shares her secrets to roasting a perfect Thanksgiving turkey!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Perfect Roast Turkey
Recipe courtesy of Ina Garten
Total: 3 hr 20 min
Prep: 30 min
Inactive: 20 min
Cook: 2 hr 30 min
Yield: 8 servings
Level: Intermediate
Ingredients
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
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 bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 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.
Slice the turkey and serve.
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Ina Garten's Perfect Roast Turkey | Barefoot Contessa | Food Network
Ree Drummond's Simple Roast Turkey | The Pioneer Woman | Food Network
Ree Drummond coats her holiday bird with an herb-citrus butter to create a golden skin and extra-flavorful drippings.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple Roast Turkey
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 6 hr 15 min (includes resting time)
Active: 30 min
Yield: 16 servings
Ingredients
One 18- to 20-pound whole turkey
Kosher salt and freshly ground black pepper
2 sticks (1 cup) salted butter, softened
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 lemons, zested
1 orange, zested
Directions
Preheat the oven to 275 degrees F.
Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.
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How to make a roast turkey with stuffing
Follow this recipe for a succulent roast turkey to serve up this Christmas. With a delicious turkey stuffing of fennel, sage, pistachio and cranberry, this roast is sure to be a hit at Christmas lunch. Serve with silky gravy and a side of tender roast vegetables.
Find the recipe here:
How to make roast turkey with stuffing:
Step 1: Preheat oven and prepare turkey stuffing 0:03
Step 2: Stuff turkey and prepare for baking 0:52
Step 3: Bake turkey and baste every 30 minutes 1:22
Step 4: Serve with reserved stuffing 1:33
Try one of our other mouth-watering roast recipes:
Peach and bourbon glazed leg of ham:
Cranberry-stuffed roast chicken:
Roast pork belly with crispy crackling:
Best roast potatoes:
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How to Roast a Stuffed Turkey - How to Make Cranberry Sauce and Gravy for Thanksgiving Turkey
Learn how to roast a stuffed turkey, a cranberry sauce recipe and how to make a gravy Make a delicious stuffing, for this amazing Thanksgiving roast turkey.
Roast Turkey Ingredients: 0:31
Turkey Stuffing Ingredients: 0:48
Cranberry sauce ingredients: 01:01
Turkey Stuffing method: 1:08
Prepare the turkey: 4:22
Stuff the turkey: 5:33
Roast the turkey: 6:55
Baste the turkey: 8:23
Cranberry sauce method: 09:54
Check if the turkey is cooked: 11:40
Prepare the turkey gravy: 13:28
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Of course, it is traditional, of course, it comes every year but who doesn't love the sight of a nice roasted Turkey on a Thanksgiving or Christmas table. It takes a lot of time and patience but it is not as difficult as most people think it is. Make sure to follow the steps and the safety tips instructions included with this recipe.
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