Rosemary Roasted Turkey
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly ... [... more]
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Turkey in a Smoker
Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey ... [... more]
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A Simply Perfect Roast Turkey
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. ... [... more]
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Homestyle Turkey, the Michigander Way
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 ... [... more]
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Perfect Turkey
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. Preheat oven to 350 ... [... more]
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Deep-Fried Turkey
In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper ... [... more]
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Maple Roast Turkey and Gravy
Wash and dry turkey. Place turkey in a large roasting pan. Slide hand under skin of the breast to loosen breast skin. Rub 1/2 cup of the maple butter mix under the skin of the breast. If planning on stuffing turkey do so now. Rub 1/4 cup of the ... [... more]
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The Greatest Grilled Turkey
Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper. Place turkey, breast side up, on a metal grate inside a ... [... more]
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Megaturkey
Gently loosen the turkey skin on the breast by sliding your hand between the skin and bird. Insert pieces of butter between the skin and breast. In a medium bowl, toss together the celery, bread cubes, and onion. Season with garlic powder, salt ... [... more]
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Cory's Corner: Talkin' Turkey
We use a turkey roaster to cook our Thanksgiving bird every year. We love keeping the oven free, and the turkey stays moist and is wonderful--except for the skin. Is there a way to brown and crisp the skin in a roaster? Any advice would be ... [... more]
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Why Brine?
Salt changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that--despite the moisture loss during roasting ... [... more]
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Carving a Turkey
These easy-to-follow steps will take your turkey from centerpiece perfection to neat slices on your serving platter. While nothing is as impressive as a beautiful, bronzed turkey on the holiday buffet, it's much easier to carve the bird in the ... [... more]
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