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Turkey Masala Roast:
Ingredients:
Turkey - 350g,
Ginger Garlic paste - 1 tbsp,
Turmeric powder - 1/2 tsp,
Salt to taste,
Curd - 3 tsp,
Sesame Oil - 3-4 tbsp,
Finely chopped Onions - 2 (medium sized),
Tomato - 1,
Green Chillies - 4,
Curry Powder - 2 tbsp (Red chilli powder - 1 tbsp, Coriander Powder - 1 tbsp),
Pepper powder - 1/2 tbsp,
Garam masala - 1/2 tbsp,
Curry leaves
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Now This is How You ROAST the BEST TURKEY:Flavorful, Crispy Skin, Moist and Tender Meat #CAJUNSTYLE
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the easiest and most delicious roasted turkey now let me tell you when i tell you this is the BEST, I meant it!!!!
After making sooo many turkeys , and testing it all this different ways(basting, covering it with foil and other myths) let me tell you I came to conclusion that the best way its done is by just not touching it and allowing the oven to do its thing, the secret is just to make sure not over cook it and allowing the turkey to rest for 30 minutes NOTHING less! Check the turkey 50 minutes before its done,(13* the weigh of turkey in pounds divide by 60) thats how you get amount of time the turkey should roast BUT LET ME TELL YOU DO NOT LET IT GO ALL THE WAY, the turkey cooks in less than that, specially if it’s thawed out appropriately!!!!! Remove turkey from oven check temp with thermometer, it should read 165 dont cover it, it will not make a difference, we want the skin to be nice and crips! The turkey already has its juice and it will not go anywhere unless you cut it right away!???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
Check turkey 50 minutes before time the tip of the thermometer should be placed into the thick part of thigh without touching the bone, it should read 165! Also it is important for turkey to be at room temperature, the turkey will cook evenly and the butter will stick better, if your turkey is cold, the butter is not going to stick!
Drizzle a little olive oil on top for extra crispyness, sprinkle a little more old bay seasoning for the extra kick!
Tip! Brine for at least 24 hours
Ingredients:
15-20 lb turkey
Coarse salt (1/2 tsp per pound)
2 lemons
1 lime
1 orange
1/2 onion
1 garlic head
3 sticks unsalted butter at room temperature
4 tsp old bay seasoning
1 tbsp lemon peppers
2 tsp ground black peppers
4 tsp onion powder
4 tsp garlic powder
2 tsp cayenne peppers
2 tsp crush pepper
Optional; drizzle olive oil and sprinkle old bay seasoning for extra Crispín es and spice!
4 cups chicken broth
1 serving of love ????
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Sunny Anderson's Butterflied Roast Turkey with Easy Orange Spice Rub | The Kitchen | Food Network
Sunny adds a hint of citrus to this brined and butterflied holiday turkey!
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Sunny’s Butterflied Roast Turkey with Easy Orange Spice Rub
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 14 hr 15 min (includes brining and resting times)
Active: 45 min
Yield: 10 servings
Ingredients
Brine:
1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 bunch fresh thyme
1 bunch fresh sage
1 orange, halved
Turkey:
One 10- to 14-pound turkey
1 stick (8 tablespoons) unsalted butter, cold, cut into small dice
Olive oil, for drizzling
Rub:
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon chili powder
Zest of 1 orange
Kosher salt and coarsely ground black pepper
Glaze:
3 tablespoons honey
Juice of 1 orange
Garnish:
Orange slices
Fresh sage sprigs
Fresh thyme sprigs
Directions
For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
Preheat the oven to 400 degrees F.
Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.
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Sunny Anderson's Butterflied Roast Turkey with Easy Orange Spice Rub | The Kitchen | Food Network
Lemon Pepper Garlic And Herb Roast Turkey Recipe | Step-By-Step Tutorial | Thanksgiving
It's time to dispel all the myths about dry turkey breasts. In this video, Cooking With Tammy will demonstrate how to make a mouthwatering Lemon Pepper Garlic And Herb Roast Turkey Recipe that is juicy and moist and perfect for any holiday table. #cookiongwithtammy Scroll to the bottom of the page for the full recipe.
Cooking With Tammy Seasoning:
Lemon Pepper Garlic And Herb Roast Turkey
oil
1 stick butter
6 lb turkey breast
salt to taste
1/2 tbs black pepper
1 tbsp paprika
1 tbsp adobo
1 tbsp chicken bouillon
1 tbsp cajun seasoning
1 tbsp lemon pepper
1 tbsp garlic powder
4 sprigs cilantro
2 sprigs rosemary
1 sprig sage
2 sprigs thyme
5 sprigs parsley
potatoes
carrots
Preheat the oven to 450F
Start with cleaning the turkey thoroughly. (See Video.)
Chop the herbs (parsley, cilantro, thyme, sage, and rosemary) and set them aside.
Add the herbs and 1/2 of the combination spices ( salt, black pepper, adobo, cajun seasoning, lemon pepper, paprika, chicken bouillon, garlic powder, to the butter and combine.
Add a splash of fresh lemon juice and incorporate.
Add the turkey to a roasting pan/dish, and season the turkey breast thoroughly with seasoned butter. Add a sprinkle of reserved spices to the top of the turkey.
Chop the carrots, and potatoes, and add the remaining seasoning to the veggies.
Add the potatoes and carrots to the roasting pan.
Roast the turkey at 450F for about 15-20 minutes until the skin turns brown.
Reduce the oven temp to 350F and bake for about 1 hour and 20 mins. to 1 hour 30 minutes or until the thickest part of the turkey is cooked thoroughly and reaches an internal temp of 165F.
Baste the turkey every 20 minutes with the juices in the pan. And inject periodically with seasoned butter. (See below.)
Turkey Injectable Ingredients
3 tbsp butter
3 tbsp water
1 tsp paprika
1 tsp garlic
1 tsp lemon pepper
1 tsp adobo
1 tsp Cajun seasoning
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Spicy Roast Chicken (or Turkey) Recipe
Fire up your taste buds for this unique dish which can best be described as Roast Chicken Tikka Masala! Recipe at FACEBOOK:
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Roast turkey on the barbecue with festive spiced butter - recipe video
Learn how to make festive roast turkey with spiced butter on your barbecue. See the full recipe at weber.com on