Turkey recipe?

Hi,





Any one got a real good recipe for X-mas turkey, I want a recipe that you have done and tested yourself.Turkey recipe?
I made this last weekend, and it came out soooo good. I only used a turkey breast though, but I'm sure you could do it with the whole bird. This recipe also tells you how to make the gravy! This was my first turkey endeavor, and I wasn't sure I could pull it off, but the turkey came out GREAT, it was soooo juicy and moist and delicious, and the gravy was Perfect! Better than my grandmother's ever.











Turkey:


1 gallon water


1 cup kosher salt, plus more for seasoning


1/2 cup firmly packed light brown sugar


1 (6 to 7) pound turkey breast, on the bone


8 tablespoons unsalted butter, melted


Freshly ground black pepper


Gravy:


1 shallot, minced


4 cloves garlic, smashed


1 sprig rosemary, minced (about 1 tablespoon)


1 sprig thyme leaves, minced (about 1 teaspoon)


1 bay leaf


1 teaspoon kosher salt


Freshly ground black pepper


3 tablespoons unsalted butter


3 tablespoons all-purpose flour


4 cups low-sodium chicken broth








Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. Cool to room temperature then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours.


Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 180 degrees F as it rests.)





Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.





Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.











****Just make sure that when you're brining the turkey that you account for the displacement. I ended up getting brine all over myself, so make sure you use a big enough container!Turkey recipe?
This is my tried and true turkey recipe. It is so-o-o-o moist and juicy. It even impressed my Mom (World's Greatest Cook)!





Homestyle Turkey, The Michigander Way





INGREDIENTS


鈥? (12 pound) whole turkey


鈥? tablespoons butter, divided


鈥? cups warm water


鈥? tablespoons chicken bouillon


鈥? tablespoons dried parsley


鈥? tablespoons dried minced onion


鈥? tablespoons seasoning salt


DIRECTIONS


1.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.


2.Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.


3.In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.


4.Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Well, 1st of all clean him up. then pat him dry. In a bowl, melt about 6 sticks of butter in the microwave and then pour it all over him and then salt and pepper him (to taste), cook him uncovered in the oven 375 degrees for the 1st hour (to brown). baste him, then cover with foil, and baste him every 20-30 minutes, and after 5 to 6 hrs (depending on the size) you will have the juiciest turkey ever. I hope you like it. Enjoy!!! (turkey sandwiches for a few days after are yummy too).

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