Juicy Mayo Roasted Turkey | Food Network
MAYO is the secret weapon for your juiciest turkey yet! Slather it all over like you would butter and you won't regret it ????
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Juicy Mayo Roasted Turkey
RECIPE COURTESY OF GINEVRA IVERSON FOR FOOD NETWORK KITCHEN
Level: Easy
Total: 3 hr 15 min (includes resting time)
Active: 15 min
Yield: 8 to 10 servings
Ingredients
1 1/2 cup mayonnaise
1 tablespoon paprika
4 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoon dried thyme
2 teaspoon ground sage
1 teaspoon hot sauce or a pinch of cayenne
Kosher salt and freshly ground black pepper
One 10- to 12-pound turkey
1 medium onion, quartered
1 head garlic, halved across the garlic cloves
Several sprigs fresh herbs, such as thyme, parsley, rosemary and sage
2 bay leaves
Directions
Special equipment: a roasting rack, a large roasting pan
Adjust a rack in the lowest position and preheat oven to 325 degrees F. Set a roasting rack in a large roasting pan.
Stir together the mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons salt and 2 teaspoons black pepper in a medium bowl. Set aside.
Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Rub the mayonnaise mixture all over the turkey, including the cavity, trying to make it as smooth as possible, especially on the breast so it browns evenly. Stuff the cavity with the onion, garlic, herb sprigs and bay leaves.
Set the bird breast-side up on the prepared roasting rack. Tent the bird with foil.
Roast the turkey for 2 hours. Remove the foil and increase the oven temperature to 425 degrees F. Add a cup of water to the bottom of the pan so that the drippings don’t burn and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh, 30 to 45 minutes. Let the turkey rest about 20 minutes before carving. You can strain the pan drippings and serve them on the side or reserve and blend them into your gravy for extra flavor.
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Juicy Mayo Roasted Turkey | Food Network
The Perfect Thanksgiving Turkey
The Perfect Thanksgiving Turkey
Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: the average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020).
But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this!
There’s a few things we need to prioritize:
1. Crispy skin
2. Juicy dark and white meat
3. Timing
The key to all of these is “spatchcocking”.
Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp.
Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean white meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the white meat would be over cooked, thighs undercooked).
Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours!
Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving.
Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey.
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#thanksgiving #turkey #turkeyrecipe #ovenrecipe #juicy #spatchcocking
Food Theory: You're Cooking Your Thanksgiving Turkey WRONG!
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It's that time of year again, where we all prepare to cook our favorite bird - the turkey! Listen, I am a connoisseur of Thanksgiving meals and the turkey is something I look forward to all year. So, it is VERY important to me to make sure that you are cooking your turkey the RIGHT way! You see, many people are doing it all WRONG! Today Theorists, I will show you the definitive way to cook your Thanksgiving turkey to make your dinner spectacular!
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Credits:
Writers: Matthew Patrick, Justin Kuiper, and Luke Barats
Editors: Koen Verhagen and Forrest Lee
Assistant Editor: AlyssaBeCrazy
Sound Editor: Yosi Berman
#Turkey #Thanksgiving #TurkeyRecipe #ThanksgivingRecipe #Cooking #Holiday #FoodTheory #Food #Recipe #Matpat #GameTheory #FilmTheory
F*ck The Whole Bird, I Cook My Turkey Like This Now
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Here are 7 reasons why I Carve my turkey (The Take Apart Turkey) before I cook it including how to break down a turkey, how to make turkey stock, and how to roast turkey and make thanksgiving gravy.
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Roast A Turkey With Gordon Ramsay
Gordon Ramsay demonstrated how to perfect roasting a turkey.
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Don't Make These 5 Turkey Mistakes: How To Make The Perfect Turkey | Food Hacks | Well Done
There’s nothing better than a perfect turkey for Thanksgiving dinner. And there’s nothing worse than when it comes out wrong! Follow these tips to avoid laying an egg at your family Thanksgiving.
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Don't Make These 5 Turkey Mistakes: How To Make The Perfect Turkey | Food Hacks | Well Done