eat turkey any time of the year

Roasted Turkey Breast

You can roast a whole turkey or turkey parts the roasting directions will be the same the ingredients and measurements can change to whatever you like.

Servings: 6-8

Step 1 What you need:

1 3-4 lb bone-in half turkey breast, thawed
1/ 4 cup apple juice
2 tbsp butter, melted
1/ 2 tsp granulated chicken bouillon
1/ 2 tsp paprika
1/ 2 tsp dried thyme leaves

Savory Turkey Gravy

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Step 2. Don’t have time to do your own cooking checkout this honey roasted turkey that is rubbed with honey sorghum, and brown sugar just before cooking. Golden turkeys are promptly removed from the oven and quickly frozen to lock in all the flavor. Simply heat, serve and enjoy!  Your can buy a  8 to 10 pound turkey or 10 to 12 pound click image for more information.

 

Step 3 Preheat your oven to 325 degrees F.

Place the turkey, skin side up, on a rack in a shallow roasting pan.
In a medium bowl, mix the apple juice, butter, chicken bouillon, paprika, thyme, and garlic.
Brush half of the apple juice mixture on the turkey.
Roast for 30 minutes then brush the rest of the apple juice mixture on the turkey after roasting.
Roast for another hour or until a meat thermometer reads 155 degrees F. Remove from the oven, transfer to a cutting board, and cover with foil. Let rest for 15 minutes before slicing.

 

The Perfect Roasted Whole Turkey

Ingredients:

1 18 pound whole turkey
1/2 cup unsalted butter (softened)
salt and freshly ground black pepper to taste
1 1/2 quart turkey stock
8 cups of prepared stuffing

Directions:

Preheat oven to 325 degrees F (165 DEGREES c)
Place in lowest position of the oven
Remove the turkey neck and giblets, rinse the turkey and pat dry with towels
Place the turkey, breast side-up on roasting pan rack
Loosely fill the turkey body cavity with stuffing
Rub the turkey with butter and seasoned salt and pepper
Put aluminum foil over the turkey
Place turkey in the oven and pour 2 cups of turkey stock into the bottom of roating pan
Base the whole turkey every 30 minutes
When stock starts to evaporate add more stock to moisten about 1 to 2 cups at a time
After 2 1/2 hours remove aluminum foil
Roast until turkey a meat thermometer inserted in the meaty part of the thigh reads 180 degrees C About 4 hours.
Transfer the turkey into a huge serving platter
Let cool for 20 to 30 minutes
Then serve

 

 

 

 

 

 

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