Roast Turkey


Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.

Recipe From

Provided by Ina Garten

Time 3h20m

Yield 8 servings

Categories main-dish


  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  • Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  • Slice the turkey and serve.

Perfect Roast Turkey image

Number Of Ingredients: 10


  • 1/4 pound (1 stick) unsalted butter
  • 1 lemon, zested and juiced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 fresh turkey (10 to 12 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 Spanish onion, quartered
  • 1 head garlic, halved crosswise


Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Recipe From

Provided by Syd

Time 4h30m

Yield 24

Categories Meat and Poultry Recipes,Turkey,Whole Turkey Recipes


  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

A Simply Perfect Roast Turkey image

Number Of Ingredients: 5


  • 1 (18 pound) whole turkey
  • ½ cup unsalted butter, softened
  • salt and freshly ground black pepper to taste
  • 1 ½ quarts turkey stock
  • 8 cups prepared stuffing


A delicious anytime classic-don't wait for Thanksgiving!

Recipe From

Provided by By Betty Crocker Kitchens

Time 5h30m

Yield 18

Categories Entree


  • Select a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The cut ends of the bones should be pink to red in color.
  • If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water or quickly in the microwave, following the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.
  • Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.
  • Stuff the turkey just before roasting--not ahead of time. Fill the wishbone area (the neck) with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. Fill the body cavity lightly with stuffing; do not pack the stuffing because it will expand during roasting. Tuck the drumsticks under the band of skin at the tail, or tie or skewer the drumsticks to the tail.
  • Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or margarine. It is not necessary to add water or to cover the turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone. Follow Timetable for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.
  • Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.

Roast Turkey image

Number Of Ingredients: 2


  • 1 whole turkey, 12 pounds
  • Butter or margarine, melted


NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: [email protected]

Recipe From

Provided by Alan Leonetti

Time 3h50m

Yield 1 Turkey, 10 serving(s)

Categories Whole Turkey


  • Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
  • Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
  • Mix all of the seasonings, except the paprika, together with the butter.
  • Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
  • Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
  • Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
  • Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
  • Cooking time will vary depending on the size of the turkey.
  • NOTE: I always cook my turkey unstuffed.
  • I place my stuffing into baking dishes to bake.
  • Also, see my recipe #105192 for the best giblet gravy ever!
  • During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.

Roast Turkey image

Number Of Ingredients: 13


  • 1 (12 -20 lb) whole turkey
  • 4 tablespoons butter (real butter, more on outside for more browning)
  • chicken broth
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon onion powder
  • 2 tablespoons garlic powder, granulated
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon sage
  • 2 tablespoons paprika (more on outside for more browning)


Classic flavors come together quickly tonight with this family-pleasing roasted turkey and gravy. And you won't have to prepare a veggie side dish, because it's all cooked together. Simple & Delicious Test Kitchen

Recipe From

Provided by Taste of Home

Time 50m

Yield 4 servings plus 16 ounces cooked turkey breast tenderloins.

Categories Dinner


  • Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.

Roasted Turkey Breast Tenderloins & Vegetables image

Number Of Ingredients: 14


  • 1 teaspoon dill weed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried minced onion
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter, melted
  • 3 cups fresh baby carrots
  • 4 celery ribs, cut into 2-inch pieces
  • 2 medium onions, cut into wedges
  • 1 tablespoon olive oil
  • 8 turkey breast tenderloins (5 ounces each)
  • 2 teaspoons cornstarch
  • 1/4 cup water


Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically. The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing. As with a whole bird, you should tent the meat with foil when it has finished cooking, and allow it to rest for at least 30 minutes before serving.

Recipe From

Provided by Sam Sifton

Time 2h

Yield 12 or more servings

Categories dinner, roasts, main course


  • Preheat oven to 450 degrees. Place the turkey on a cutting board with its breast side down, and using a very sharp knife or cleaver, cut out the bird's backbone.
  • Turn the turkey over and use your knife or cleaver to remove the legs and thighs. Press down on the turkey breasts to flatten the carcass.
  • Place the turkey parts in one large roasting pan. Tuck between them onion, celery pieces, and, if using, herbs, and shower with salt and pepper. Dot turkey pieces with pats of butter.
  • Place pan in a 450 degree oven for 30 minutes, then reduce heat to 325 degrees and baste with accumulated juices.
  • Start to check the temperature of the breast and the thigh meat roughly 15 minutes later, and remove them from the oven when they have reached 165 degrees. As with a whole bird, you should tent the meat with foil and allow it to rest for at least 30 minutes.

Fastest Roast Turkey image

Number Of Ingredients: 7


  • 1 12- to 18-pound turkey, thawed, with giblets and neck removed
  • 1 medium onion, peeled and quartered
  • 2 stalks celery, cleaned and roughly chopped
  • Fresh herbs to taste - thyme, sage, and rosemary all work well (optional)
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 6 tablespoons unsalted butter, softened and cut into small pats

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