Perfect Roast Turkey | Kamado Joe Turkey
Turkey seems to be one of the trickiest things to cook, since most people only cook one to two a year. If you have the time I recommend dry brining your turkey first. I hope you give this perfect roast turkey recipe a try!
How to dry brine a turkey -
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Garlic Butter And Herb Roasted Turkey Recipe | Step-By-Step Tutorial
Garlic Butter And Herb Roasted Turkey Recipe | Step-By-Step Tutorial. Never cooked a turkey before, no problem. This video is perfect for any and everyone novice, or top chef.
Cooking With Tammy Seasoning:
Garlic Butter And Herb Roast Turkey Recipe
13lb turkey
Herbs & Spices
2 stick butter softened (room temperature)
5-6 garlic cloves finely chopped
3 sprigs sage leaves finely chopped
1 1/2 tbsp rosemary leaves finely chopped
1 tbsp thyme leaves finely chopped
4 tbsp parsley finely chopped
1 tsp salt
1/2 tbsp black pepper
1/2 - 1 tbsp chicken bouillon
2 tbsp roasted garlic and herb seasoning
4-5 potatoes sliced
3-4 large carrots sliced
Add oil, salt, pepper, bouillon, garlic powder, roasted garlic and herb seasoning to taste.
Preheat the oven to 325°F.
Season the potatoes, and place them in the roasting pan.
Using soften butter, add herbs and spices, and combine thoroughly.
Add compound butter under the skin of the turkey, the cavity of the turkey, and on the outer part of the turkey.
Add rosemary sprigs, thyme sprigs, onions, apples, oranges, lemon to the cavity and secure.
Once the turkey produces drippings, baste the turkey every 30 minutes.
Using an injector, inject the turkey with the drippings as well.
Cover the turkey with aluminum foil if necessary, if the turkey is browning too fast.
Check the temperature of the turkey by inserting a thermometer into the thickest part of the meat.
Roast the turkey until it reaches a temp of 165°F
Garnish and serve.
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Jeff Mauro's Roasted Turkey and Root Vegetables | The Kitchen | Food Network
Jeff amps up the traditional Thanksgiving bird by coating his turkey breast in a rub inspired by barbecue potato chips!
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Roasted Turkey and Root Vegetables
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 9 hr 15 min (includes brining and resting times)
Active: 20 min
Yield: 4 to 6 servings
Ingredients
One 2- to 3-pound bone-in, skin-on split turkey breast
BBQ Chip Dust, recipe follows
8 ounces parsnips, cut into 2-inch chunks
8 ounces sweet potatoes, cut into 2-inch chunks
8 ounces baby potatoes
2 tablespoons avocado oil
BBQ Chip Dust:
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons dry ancho chile powder
1 teaspoon granulated garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Directions
Special equipment: an air fryer with a searing plate, such as a Ninja Foodi
Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
BBQ Chip Dust:
Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.
Cook’s Note
Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.
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Jeff Mauro's Roasted Turkey and Root Vegetables | The Kitchen | Food Network
Oven Baked Barbecue Turkey Wings | I Heart Recipes
Hey y’all! Today I’m sharing one of my favorite recipes: Baked Barbecue Turkey Wings!
I love southern, soul food turkey wings, and these wings are freaking addictive, LOL! I cook them low and slow, so they are fall-off-the-bone tender and very juicy. Generously season the turkey and place in a covered baking dish at 325 degrees for 3 hours. Yes, you read that right. Low and slow, fam! Brush the wings with barbecue sauce, being sure to cover all sides. You want the sauce everywhere. Place them back in the oven and broil just until the sauce is sticky. So easy, and, baby, these are so GOOD! Some suggested sides would be potato salad, mac and cheese or collard greens. Enjoy, y’all!
Find the recipe here:
Timestamps for video:
0:10 - Separate washed and dried turkey wings.
0:15 - Drizzle on olive oil.
0:22 - Drizzle on liquid smoke.
0:26 - Rub in the oil and liquid smoke.
0:30 - Sprinkle on seasonings.
0:46 - Rub in the seasonings.
1:03 - Line and spray a baking dish.
1:08 - Place the wings in the baking dish.
1:25 - Cover and bake for three hours.
1:30 - Remove the wings from the oven.
1:35 - Top with barbecue sauce.
1:45 - Coat all surfaces of the wings with sauce.
1:55 - Broil, uncovered, until the sauce is sticky.
2:15 - Place the wings on a serving platter.
2:24 - Brush on more sauce.
2:34 - Sprinkle on parsley flakes.
Loved this Oven Baked Barbecue Turkey Wings recipe? Here are some more recipes to try:
Baked Barbecue Pork Chops:
Hickory Smoked Barbecue Chicken:
Slow Cooked Barbecue Beef Back Ribs:
Slow Cooker Smothered Turkey Wings:
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Juicy Baked Turkey Wings | You'll Never Bake Turkey Any Other Way
The BEST Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect Thanksgiving turkey, with none of the stress! Plus a step by step tutorial for how to cook the perfect turkey.
Ingredients
4 lbs Turkey
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Creole seasoning
1/2 tbsp parsley
1/2 celery salt
1/2 ground black pepper
1 tbsp paprika
2 tbsps unsalted butter
Season your veggies with
2 tbsps olive oil
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1 tsp creole seasoning
potatoes, celery, carrots, onion
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One Pan Roasted Vegetables - Super Easy Bake and forget!
Roasting vegetables is a culinary marvel that effortlessly combines simplicity with sensational flavours. What sets this cooking method apart is its sheer convenience and ease of execution. By cutting the veggies to the right size, you can bake and forget for 30 minutes. No adding halfway through and no flipping.
The beauty of roasting lies in its hands-off nature. Once your veggies are in the oven, you're free to indulge in other tasks or simply savour a moment of relaxation. As they roast, the high heat works its magic, transforming the ordinary into the extraordinary. The aromas that waft from your oven are an enticing preview of the culinary delight to come.
What's truly remarkable about roasting veggies is how effortlessly it elevates everyday ingredients into a mouthwatering masterpiece.
Vegetables require ample space! The greater the space they have on your baking sheet, without overcrowding, the superior their roasting outcome. When veggies overlap, they tend to steam instead of achieving that desired roasted texture, resulting in somewhat limp and soggy flavours.
Preheat your oven to a scorching 400°F - 200°C to ensure that the vegetables become tender on the inside and acquire that delightful caramelised exterior. Then lower to 350°F - 180°C once you put in your veggies.
Apply just enough olive oil to thinly coat the vegetables evenly. Too little can lead to burning and drying out, while excessive oil makes them overly oily and soggy.
Be patient and allow them to bake sufficiently to achieve those golden brown edges; this is where the true flavour magic happens!
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