THANKSGIVING ROASTED TURKEY - the best recipe
The best recipe is the Martha Stewart one.
I didn't know how to roast a turkey. Every year we all went to my mother's for Thanksgiving, turkey, staffing, mushed potatoes, green beans, sweet potatoes pie (i learn from my neighbor), apple pie, pumpkin pie, and so on!
I roasted many times chickens! I roasted a whole pork leg every Christmas, I roasted a whole lamb leg...... but, NEVER a turkey!
I try few recipes from blogs, internet, books, but I was not happy until i found Martha's recipe. There is a video, there is a stuffing recipe, there is how to cut a turkey! Wonderful !
1 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
Tools and Materials
Instant-red meat thermometer
Warm the butter and white wine together and soak a large piece of cheesecloth in it.
my NOTE. I put a whole orange inside of bird, Orange is cut in 4 quarter and i I put bayleaves in the cut and cloves in the rind.
Choose a heavy roasting pan with sides two to three inches high; don't use one with a nonstick surface. A roasting rack will keep the turkey from sticking to the pan.
Have melted butter and wine prepared in a bowl.
Place turkey, legs first, in oven and roast 30 minutes at 425F.
After first 30 minutes, brush cheesecloth and exposed turkey parts with butter mixture and reduce temperature to 350 degrees.
Keep baste the bird , every 30 minutes.
Just get cheese cloth out, the turkey is somewhat brown.
Baste the turkey with pan juices, taking care not to tear the skin, and return it to the oven.
My 12lb bird it took about 3 hours, total time.
Recipe courtesy of Food Network Kitchen
Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
Pour in 4 go 6 cups chicken broth. Simmer until step 5.
In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.