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Winner of Bravo’s Top Chef All Stars, chef Richard Blais developed this roasted turkey recipe for Dannon using their Oikos plain Greek nonfat yogurt. The yogurt-based glaze makes the perfect basting liquid and gives a sweet, tangy flavor to the turkey’s skin.
- One 10-pound turkey
- 1 gallon chicken stock
- 1 gallon ice water
- 1 1/4 Cup sea salt
- 1/4 Cup poultry seasoning
- 1/2 Cup sugar
- 3 Cups nonfat Greek yogurt
- 2 Cups lemon curd
- 1/2 Cup dried oregano
- 1/4 Cup chopped sage
- 1/4 Cup minced rosemary
Calories Per Serving2101
Folate equivalent (total)196µg49%
Expertly Spiced and Glazed Roast Turkey
Our mission: To miraculously roast a turkey that is well seasoned, juicy, and—can we type this loudly enough?—PROPERLY COOKED! Every part of the bird deserves equal love and appreciation, without a dry bite in the house. Our solution: The absolute inarguably best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking. If the idea of doing surgery on a raw turkey gives you a stress rash, ask the butcher to do it (even at the supermarket, we called and asked!). Here’s your script: “Hello, talented and smart and underappreciated butcher [pause for uncomfortable laughter], I’d like to purchase a 12-to-14-pound turkey, cut into five pieces: the legs, wings, keep the breast whole, backbone removed. Yes, I’m doing that ridiculous Bon Appétit recipe. Yes, it better not suck.” Works every time. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.
How to Roast a Turkey
Whether you're roasting your first bird for Friendsgiving or hosting for the 26th time, use this handy guide to roast the perfect holiday turkey. This foolproof method has been tested (and tested and tested) by the Delish kitchen&mdashit's the best. Find our top tips below.
Choose the right size turkey.
Buy about 1 1/4 lb. turkey per person. We have an easy-to-read chart so you don't have to read through an annoyingly long article while shopping for your turkey.
Adjust the cook time based on the size of your bird.
A 12- to 14-lb. turkey needs 3 to 4 hours in the oven. But an 8-pounder will likely only need 2 hours 45 minute. The cook time depends on a number of things, including whether or not the bird is stuffed (this recipe isn't), how big it is, and if it has been thawed. According to the USDA, a frozen turkey requires about fifty perfect more time in the oven than a fully thawed turkey. Find out exactly how long yours needs with our turkey cook time chart.
Bring the turkey to room temperature.
While the oven is preheating, bring your bird to room temperature. This ensures even cooking.
Use a roasting rack.
Though you don't technically need one, a roasting racks allows the air to circulate around the bottom of your turkey in the oven, which means that soggy skin is way less of a risk.
Start with a super hot oven, then reduce the temperature.
We like to blast the turkey with extremely hot heat (450°) for the first 30 minutes to get the skin really crispy, then we drop the temp to 350º so that it doesn't burn.
Use more butter than you feel comfortable with.
Before the bird goes in the oven and while it roasts, add A LOT of butter. It's key for crispy, flavorful, golden skin.
Still need to plan your sides? We've got everything you need to complete your Thanksgiving menu.
Preheat oven to 325 °F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. Brush with half of butter sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.
Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 °F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 °F, about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.
Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.
30 Leftover Turkey Recipes You Can Make in 60 Minutes or Less
These simple turkey recipes transform your Thanksgiving leftovers.
Thanksgiving dinner, a.k.a. the most important meal of the year, is known for its abundance of food &mdash turkey recipes that are a must have on the table, plus delicious mashed potatoes, green bean recipes of all sorts, and, of course Thanksgiving desserts! We're particularly grateful for all of the Thanksgiving leftovers (including leftover turkey AND leftover stuffing recipes) that keep the celebration going long into the weekend.
Wondering what to do with leftover turkey breast? These leftover turkey recipes are key for the days post-Thanksgiving, including Black Friday and well into the weekend. If you're a true leftover purist, we've gathered our favorite leftover turkey sandwiches, after all there's nothing better than simple leftover turkey recipes after you've spent the week cooking.While turkey, stuffing, your go-to cranberry sauce recipe, even mashed potatoes, can be tasty piled high on a roll, there are other ways to liven up your leftovers when hungry for something else. If you're craving something a little more creative, think beyond stacking the leftovers between bread, and turn to ideas like turkey salad, turkey enchiladas and leftover turkey casserole for the ultimate leftover turkey recipes.
If you&rsquore feeling weighed down post-Thanksgiving from all of your feasting, lighten up with some healthy leftover turkey recipes that are just as delicious as Thursday&rsquos meal. From turkey pot pie to breakfast hash to the ultimate fall soups that make November a little cozier, take your Thanksgiving leftovers to the next level, and you&rsquoll never be bored of them again.
- 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
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.
Moist and Tender Turkey (Or Turkey Breast)
PLEASE READ this regarding TEMP &amp TIME! There is no &quotright&quot temperature. If you roast it at 250&degF it will just take longer to cook than at 325&degF. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have &amp how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250&degF. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter &amp broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before &amp it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.
Roast the turkey.
A low and slow method is the one I chose for this recipe, to give the marinade extra time to work its way in while the turkey cooks. A meat thermometer is your biggest ally. Avoid basting or opening the oven for any reason other than to tent the turkey with foil if the skin is getting too dark. Make sure you get the thickest part up to 160ºF and then let it rest for as long as you can before carving. An hour is ideal to let the juices redistribute within the meat, so they don’t all run out as soon as you slice.
Make-Ahead Roast Turkey and Make Ahead Turkey Gravy with Onions & Sage
Two or three days before you plan to roast the turkey, combine 3 tablespoons of salt, the minced thyme, and lemon zest. Wash the turkey inside and out, drain it well, and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
Preheat the oven to 325 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. With kitchen string, tie the legs together and the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165 degrees (put the thermometer in sideways) on an instant-read thermometer. Remove from the oven and place the turkey on a platter. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees. Remove the dark meat to the platter with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
Pour a ¼-inch layer of the gravy into a large (12 × 16-inch), ovenproof serving platter (make sure it’s ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE (Makes 4 Cups)
- 6 tablespoons (¾ stick) unsalted butter
- 1 large red onion, halved and sliced ¼ inch thick
- 4 large garlic cloves, peeled and halved
- 6 tablespoons all-purpose flour
- 4 cups good chicken stock, preferably homemade
- 2 tablespoons Cognac or brandy
- 10 large fresh sage leaves
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine, such as Pinot Grigio
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1½ minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
I love his roast chicken recipe (450 for 50 minutes) so thought Iɽ try his turkey recipe. My husband is a foodie. I went around in circles about whether or not to wash off the brine, as some people here mention we should. But the recipe doesn't state that so I didn't wash off the brine and the bird was not salty. A 12 lb. turkey took around 1.5 hours. It was good but not outstanding—needs to be outstanding to make it into our book of recipes. Brining the turkey was a lot of work for questionable gain. I also was unimpressed with the clarified butter, as the skin started darkening too much, had to put a piece of foil on top. Yes, the skin was crispy but there are other ways. Clarifying butter was an extra unnecessary step. I didn't roast vegetables with it, as I would think that would add moisture to the oven and he claims that the skin should be dry both in the chicken and turkey recipes. Note, a 4-fork posting has many tips for the recipe. Why should we need any tips if it's a well-written recipe? Disappointing, not a fail, but I thought it would be the best turkey ever and it was not.
Easy to prepare, flavor of white meat is especially good. I agree that the gravy ends up being somewhat salty. I think the dark meat was a little underdone, despite the thermometer reading 165. I also think that I will drop the racj further next time. I think overall it was a sucess. next time I might do 425 with the convection oven.
I've made my turkey this way for several years now and will continue again this year. We're all very happy with the results. The most moist and flavorful turkey ever. However, there a are a few tricks to getting this right. First, for the brine, keeping the turkey in the brine over night is about right. Much longer and you might get a turkey that's too salty. Also, be sure to thoroughly rinse the turkey inside and out when you take out of the brine to wash away all the excess salt. Next, and this is a key step, put the rinsed turkey, naked, into a refrigerator for 24 hours before the day of cooking. Yes, this requires a lot of planning ahead, but it's worth it. The reason for this is to remove all the excess moisture from the skin so that it will crisp up perfectly. Note, this only removes moisture from the skin, not from the meat. In my oven the heating element is on the bottom and is covered. I realize that many home ovens have an open heating element at the top. I can see the problem with this causing burning on the turkey breast. The only thing I can recomment here is to put the roaster as far down in the oven as possible, maybe even sitting on the bottom and not on a rack. You may want to tent with foil for part of the time if necessary once the breast has fully browned and is just beginning to blacken. The only other thing I can say is that TKs high heat method really does work. I use it to roast chickens at 450 too. Also note that the turkey is not roasted with stuffing. The stuffing is made seperately. Stuffing the bird will throw off time and temperature. As for roasting vegetables in the roaster, given a shuffle from time to time to turn them over, and if they are starting to burn, remove them from the pan. Don't add liquid please. This will only add steam to the oven and stop the skin from browning properly. And finally, please, please use a meat thermometer. Don't rely on cooking time. There are far too many variables to make cooking time reliable. I do a couple of other things that aren't in the TK recipe, but may be too much extra effort for some people. I make a tarragon butter and then I distibute this under the skin and over the breast meat. It's a bit tricky to get that pushed in under the skin, but I get it done. Once the skin on the breast has fully browned, I shingle the breast with bacon slices until it's fully covered. I use toothpicks to keep the slices in place. One the bacon fat is fully rendered and the slices are firmly chewey but not crisp I remove them and the cut them into bits and add them to the brussel sprouts.
I honestly don't understand the low percentage that would make again. I think this is fantastic and my family raved about how juicy and flavorful the turkey was!
A few pointers to people complaining it doesn’t work. 1. Are you DEFINITELY using the right salt? TK uses Diamond Crystal for his brines. Other salts may have a different volume so need the amount adjusting. Too much salt in a 24 hour brine is never going to be good. Some chefs follow the brine stage with a short soak in clean water to partially debrine and remove excess salt - could be worth it here if you are worried - you should DEFINITELY rinse thoroughly at least. 2. Are you used to pro-restaurant salt levels? Michelin star restaurants are often heavy on the salt. If you usually use very little salt this may taste over seasoned to you. 3. Cooking times are a guideline only - the oven used, the size and quality of bird, the ambient temperature it tempered at - all these things affect cooking time. A few extra pounds can mean a lot longer cooking time. Get a probe and learn to use it, you cannot solely rely on time with such a big bird. Also use an oven thermometer - domestic ovens are often poorly calibrated. 4. Somebody complained the meat had a “wet” texture. That’s what we are looking for here - this recipe is designed to avoid dry turkey! 5. It’s worth reading Keller’s books to understand his techniques and philosophy better - internet recipes that omit some of the finer details can mislead you. His recipes do work but are often technically demanding and require precision - if they arenkt working it is probably the cook to blame, not the recipe!
Maybe I’m missing something, but where are some people getting that the recipe calls for 5 gallons of water to dip the bird in? Based on the recipe I call a total of 10 quarts for an 18 to 20 pound turkey (4 quarts for brine and 6 additional quarts to cover the bird). Altogether that’s 2.5 gallons total. Again, am I missing something?
I've made this for four years now and it always is delicious. The cooking time and temperature may need to be tweaked for your oven. I always end up tenting my turkey once the skin browns and rely on my thermometer to ensure its done. First year I made a traditional roasted turkey and this one for a taste test. Hands down this one was the winner! Well worth the extra effort!
I made this recipe to the letter for my Thanksgiving turkey and it was entirely too salty and the meat had a decidedly "wet" texture. It was inedible and no one finished the turkey on their plates. I used a natural turkey with no salt added, I used kosher salt measured exactly,and timed it exactly according to the recipe. It also started burning at that temp. Luckily I caught it and turned it down. I had to cover it with foil to prevent further burning so that nixed the crispy skin. I have the feeling this recipe was designed for commercial cooking equipment and not a home oven. It honestly ruined Thanksgiving dinner. And since it is a big turkey it's not like you can do a test run of this recipe.
Similarly, I don't know what is going on with this recipe. I brined, dried, that was fine and maybe Iɽ re-do those steps. But my turkey was burning after 45 mins at 450. I turned it down to cook at 350 for another hour instead, and with maybe 15 mins left the turkey was already at 180 degrees. So my husband said it tasted dry :/ also, I did not 'generously salt' the skin - which I'm glad for, because afterwards the skin was already too salty to eat on its own. the pan drippings made delicious gravy however (albeit again, salty).
Let me preface this review by saying that my husband and I are competent cooks who don't shy away from complex dishes. Though we followed the recipe exactly using an 18 lb. turkey, the roasting process turned into a fiasco. After fifteen minutes in the oven at 450, the turkey breast turned deep brown from the top heating element in our KitchenAid electric wall oven. We tented the breast with foil and reduced the temperature from 450 to 425. A half hour later, we upped the temperature back to 450. The vegetables started burning. We added some water to the bottom of the pan and kept adding a little water to the veg for the rest of the cooking time. As directed, we rotated the turkey after an hour. The wing, which had been on the far side of the bird, was burned black. We started testing the dark meat after 2 hours. It was at 155 degrees after 2 1/2 hours. When we tested the white meat, however, it was only at 122! It took another 45 minutes for the breast meat to reach 150 degrees. By that time, the vegetables were completely charred and dinner was one hour late. The turkey itself was nothing special - we could not taste any of the herbs or the garlic in the meat, and it seemed to need salt. I read all the rave reviews and am left scratching my head.
Does anyone know if this is intended for convection or standard oven heat? Thank you!
I've used this recipe for 2 years now, and I'm excited to do it again! While the brine may add additional work to the days before, it makes cooking the day of a complete and total breeze. I have a couple of guests that are self-proclaimed "not turkey people" who devour this turkey and ask for me to make it all the time. I love this recipe.
This was my first time brining and I will brine every bird I ever make for the rest of my life. This is so good!
I followed this recipe for a 21 pound turkey and it was not cooked properly. Perhaps it works only for smaller birds - up to 15 pounds. Starting at 450 and then decreasing temp is still the best way to go as far as I am concerned and following this recipe to stay at 450 lost me a lot of turkey, which was undercooked at dinner time and inedible. This was also my first brined turkey and I would never brine again because although it was flavorful, the bribe made the bird too salty for my taste. I'm going back to basics.
I've made this a few times and each time guests say its the best turkey they've ever had! Well worth the extra steps for a fantastic turkey.
Before hosting the 2016 Thanksgiving dinner, I made a full test dinner using this recipe for the bird. It was my first experience with brining, and with an "organic" turkey. I followed the recipe pretty much to the letter, except I started the bird "upside down" for the first 75 minutes, then turned the bird over, breast side up, for the remainder of the cooking time, brushing the breast with the clarified butter and sprinkling with coarse salt. The turkey was wonderful: crispy, crunchy skin, moist, firm breast meat, and tender, succulent dark meat. I repeated the recipe again on Thanksgiving, with a larger bird, and was just as good--better, really, because I was more diligent monitoring the temperature, and took the bird or the moment it hit the correct temperature. Our guests reacted enthusiastically, and even die-hard dark meat lovers complimented the cook on the moist white meat they lingered around the table, nibbling from the platter, for another hour--even after I had cleared away the side dishes. (That was the real compliment!)
With this recipe, I cooked a 20 lb bird to perfection in under two hours. Amazing.
I made this with a 13 lb turkey that already had a 3% brine added. I lowered the salt content by almost half, but otherwise left all the other ingredient proportions as indicated. I also brined for only about 16 hours. This really was SO amazingly juicy and delicious!! Definitely saving for next year.
We make TK's roast chicken at least once a month but, even still, I was worried at how quickly our turkey turned a dark brown last year. A dark delicious brown, it turns out. This was by far the best turkey we've ever made. Quick question for others: Iɽ love to cook our stuffing in the bird this year, by I realize that might defeat the purpose of a 24-hour drying time, and I'm not sure how that'll work with the fast high temp cook. Has anyone experimented with that before?
Made this last year with a 14ish pound bird. Making it again with the same size bird this year. Bribe is cooling down as I type this. It was the juiciest turkey I ever had hoping things go as well this year
Does kosher salt refer to Mortons kosher salt? And do I need to rinse the bird?
Best way to make a simple, juicy, flavorful bird. Just monitor roasting pan, so the drippings don't start to burn.
Excellent. Best turkey we've ever had. Very moist and flavorful. You forget that you're eating white meat it's that good! You forget that you need gravy because. it's that good. Tenting will prevent a crispy skin. Too bad for us because our oven was small and the 15 pound turkey was very close to touching the coils at the top of the oven despite putting the rack on the lowest rung of our oven. Thus, we needed to tent to prevent a charred breast. We had a problems with the timing of the turkey however, after it reached 150degrees F, we removed the turkey, let it rest until it reached 165 degrees F internally - it was still not fully cooked on the inside. Thus, our 15 pound turkey, brined as directed, did not cook in 2-2.5 hours. We had to carve the turkey and put the pieces back in the oven, covered in foil to cook some more. Still tasted wonderfully - it just ruined the timing of dinner and the warmed sides that I had so carefully timed to finish simultaneously with the carved turkey, ready to be served all at once. TK's roasted chicken recipe from his Ad Hoc book worked very well for us in the past, btw. So: taste of the turkey, 4 stars. preparation instructions and estimates, 3 stars.
What a pain this was to brine, dry, and let sit. but boy, was it worth it. I had to use a cooler and empty out half of my fridge (not easy to do around Thanksgiving). The citrus was such a lovely flavor on the skin. I haven't eaten skin (so gross) in probably 25 years, but this was so good, crisp, and flavorful I even ate a little extra. I let it cook for two hours total, which was a tad but too much. Really keep an eye out on the temperature gauge to get it right.
This is a fabulous recipe. I used a brining bag available at my local store as I calculated the total weight of the bird and brine and decided my refrigerator shelf couldn't take the weight. I put the bird in my cooler and covered it with ice for the 24 hour period. My bird browned in a little over an hour and I had to watch it carefully. I lowered the temp to 375 degrees and finished that way. Great flavor! Will definitely do this again.