Turkey

 Butterball 20 lb turkey

salt

pepper

butter

Clean turkey well.  Remove all giblets.  Place in a large pan lined with aluminum foil on all 4 sides.  Season with salt and pepper. Place tsp of butter all over turkey breast.  Wrap tightly with foil and place in a 500 degree oven for 30-40 minutes.  Then turn down to 325 degrees for an hour.  Turkey will steam nicely but won't brown.  It will be juicy and moist.

Roasted Turkey

Turkey

2 sticks of butter, softened

salt and pepper

olive oil (so the butter doesn't burn)

zest and juice of 2 lemons

3 cloves of garlic, minced

parsley, handful

onion, cut in half

1 lemon, cut in half

bay leaves or parsley

6 slices of bacon

In a large bowl mix together butter, salt and pepper, olive oil, zest and juice of 2 lemons, 3 cloves of garlic minced and a handful of parsley. Set aside. In the cavity of the turkey season with salt and pepper, place in onion, lemon and bay leaves or parsley. Loosen the skin on the front and back of the turkey. Take a hanful of butter mixture and roll into a ball. Stick it underneath the skin and pull down to cover both sides, front and back of the turkey. The rest spread all over the outside of the turkey on the top, legs and wings. Put in a roasting pan and sprinkle the top of the turkey with olive oil. Bake in oven at 220 degrees for 10 minutes. Will start to brown. Baste the juice on top of the turkey and place the bacon slices on top of the turkey. Put back in the oven. Turn down to 180 degrees for 2 1/2 hours. Check to see if its done when you put a knife into the thigh and the juices are clear. Take the turkey out of pan and rest on a platter for 2 ½ hours. The same amount of time it cooks for.

Turkey Gravy

cooked bacon, onion and lemon, cut up in small pieces

rosemary sprig

3 sm chopped tomatoes

little bits of turkey

apple cider vinegar

juices from turkey

chicken stock

crushed walnuts

Put turkey on a platter to rest. Keep the drippings in the pan and add the chopped up bacon, onion and lemon. Heat the pan on the stove. Add rosemary and tomatoes. Take off some bits of turkey (the unused bits) and add to the pan. Mix together and get to a small boil. Add some apple cider and the juices from the resting turkey. Boil and mash with a potato masher. After it reduces some add some chicken stock. Sieve the gravy with a strainer. In the bottom of a gravy dish place the crushed walnuts and add the gravy on top. The hot gravy will heat up the turkey. Serve!

Recipe from Gordon Ramsay

Crock-Pot Turkey and Stuffing

Prep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hour and 15 minutes

1 lb turkey breast (if you don't have turkey, you can always substitute chicken)

5 cups herb seasoned stuffing

1 cup fresh mushrooms, sliced (optional)

½ onion, finely chopped

2 stalks celery, finely sliced

1 apple, finely diced

¼ cup olive oil

1 tsp poultry seasoning

½ tsp salt

¼ tsp dried sage

¼ tsp ground black pepper

1 (12 oz) jar turkey gravy

1 (10.75 oz) cream of mushroom soup

Spray the inside of slow cooker with non-stick cooking spray and place turkey breast in the bottom of the crock pot. In a large separate bowl, mix together remaining ingredients. Spread over turkey breast in slow cooker. Cover and cook on low for 4-6 hours.

Parsley, Sage, Rosemary & Thyme Turkey

1 ( 12- to 14- lb.) fresh turkey, preferably kosher
1 cup apple juice
1 cup chicken stock or broth
1/2 cup packed fresh flat- leaf parsley leaves, chopped
2 Tbsp. chopped fresh sage leaves, plus 2 sprigs
1 Tbsp. chopped fresh rosemary leaves, plus 2 sprigs
1 tsp. fresh thyme leaves, plus 2 sprigs
1/2 c. unsalted butter (1 stick), softened
Kosher salt and pepper
1 med. onion, cut into eighths
1 head garlic, cut in half crosswise


1.  Preheat oven to 325 degrees
2.  Drain juices from turkey, discard neck and giblets, and pat turkey dry with paper towels.  Place turkey breast side up, on wire rack in large roasting pan (17" by 11 1/2"). Into pan, pour juice and chicken stock.
3.  In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped.  Add butter and pulse until well blended.
4.  Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh.  Using rubber spatula, place three-quarters butter mixture under skin on both sides of breast bone.  Gently massage skin to evenly distribute butter.  Spread remaining herb butter all over outside of turkey.  Sprinkle 1 1/2 tablespoons salt and 1 1/2 teaspoons freshly ground black pepper all over outside or turkey and inside cavity.
5.  Place onion, garlic, sage sprigs, rosemary sprigs, and thyme sprigs in cavity.  With kitchen string, tie wings against body and tie drumsticks together.
6.  Roast turkey 1 1/2 hours.  If turkey breast is getting too brown, cover loosely with foil.  Roast 1 hour longer or until a meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 170 degrees and breast temperature reaches 160 degrees. (Internal temperature of turkey will rise 5 to 10 degrees upon standing.)
7.  Carefully lift turkey from roasting pan and tilt slightly to allow juices to run into pan.  Place turkey on large platter; cover loosely with foil and let stand 15 to 20 minutes.
8.  Remove rack from roasting pan.  Strain pan drippings into 4-cup liquid measuring cup or medium bowl.  If desired, let drippings stand 1 minute to allow fat to separate from meat juices and discard fat.  Carve turkey and serve with pan juices.

recipe from Ina Garten (Barefoot Contessa)