Best Roast Turkey Grand Mère Recipes

A SIMPLY PERFECT ROAST TURKEY

Steps:

• 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.

PERFECT ROAST TURKEY

Steps:

• 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.

ROAST TURKEY GRAND-MèRE

Steps:

• The night before, pat the turkey dry with paper towels and rub 2 tablespoons of kosher salt into the skin and inside the cavity. Place the turkey on a rack over a rimmed tray, and refrigerate uncovered overnight.Remove the turkey from the refrigerator 1 hour before roasting, to allow the turkey to come to room temperature.
• Finely chop the parsley leaves. Pick off the rosemary and thyme leaves, add to the parsley, and chop together. Peel and smash 4 cloves of garlic, and coarsely chop. Add the garlic to the herbs and season with a pinch of salt and pepper. Chop the herbs and garlic together into a coarse paste. Place the herb mixture in a small mixing bowl.
• Drizzle the olive oil over the chopped herbs, and stir to combine.Pull the skin from the meat of the bird (a spoon can be helpful) and slide the paste under the skin, across the breasts and over the thighs.
• Smear the softened butter over the outside and inside of the bird with your hands. Season the outside with a pinch of salt and pepper.Cut the onion in half, the celery and carrot into chunks, and stuff the vegetables inside the cavity.Remove excess paper from head of garlic and cut in half horizontally; place both halves in the bottom of the roasting pan. Cut the lemon into eighths and add to bottom of the roasting pan, along with the few extra branches of rosemary and thyme.
• Preheat the oven to 450 degrees F. Place the prepared turkey on the cutting board, fold the wing tips under the bird, and truss it with butcher's twine. Return the turkey to the roasting pan, and add a cup of water to the bottom of the pan. Drizzle a few teaspoons of olive oil over the bird.Slide the turkey into the oven, and set a timer for 25 minutes.
• After 25 minutes, remove the turkey from the oven and baste with juices over the breast. Return the turkey to the oven and bake at 450 degrees F for an additional 25 minutes.
• After another 25 minutes at 450 degrees F, lower the temperature to 325 degrees F. After an additional 15 minutes at 325 degrees F, begin checking the internal temperature of the thigh with an instant-read thermometer.
• Continue to baste the turkey and check the temperature periodically, until an internal temperature of 160 degrees F is reached.
• Remove the turkey from the oven, and remove and discard the twine. Let the turkey rest for a minimum of 25 minutes before slicing and serving.
• After the turkey has rested, transfer it to a serving platter and drizzle with the pan juices. Carve and serve.

SPECIAL ROAST TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey. Bake, uncovered, 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175° , For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well. Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy.

GRAND MARNIER TURKEY

Steps:

• Preheat oven to 325°F
• Rinse turkey and pat dry inside and out; set aside.
• Combine dried fruit, raisins, and apples in a medium-size bowl.
• Put orange juice and chiles into a blender or food processor and process for 1 minute.
• Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the.
• fruit and let rest 15 minutes.
• Drain the fruit, reserving the liquid.
• Cut half the butter into 1/2-inch pieces and combine with the fruit.
• Stuff cavity of the turkey with most of the fruit.
• Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it.
• Combine remaining tequila and Grand Marnier.
• Have ready a basting syringe fitted with a metal injection nozzle and inject.
• the mixture all over the turkey.
• Melt remaining butter and carefully pour over the turkey in the roasting bag.
• Seal bag and cut 1/4-inch slit on the top to let steam escape.
• Place in a roasting pan and roast for 2 1/2 hours.
• Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up.
• When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing.
• Place all the fruit in a serving bowl.
• Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.

PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN

Steps:

• Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
• Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
• Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
• I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
• Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
• Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
• After 30 minutes, turn the oven temperature down to 325.
• The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
• Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
• http://www.butterball.com/calculators-and-conversions.
• FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
• Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
• When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
• If you try this method, please let us know your results!
• Happy Thanksgiving everyone!