Granini's Roasted Turkey
Nope, not my picture. I keep forgetting to take pictures before carving into mine!
But here's the link to where you can get the recipe for THIS turkey: source And I *PROMISE* to try to remember to take a picture of my own turkey this year!!!
Granini's Roasted Turkey
(or what I like to call bathing a turkey in butter in a toasty oven)
(or what I like to call bathing a turkey in butter in a toasty oven)
Ingredients:
One large turkey
One onion
One apple
½ pound (1 stick) salted butter
Spices
(Here are the ones I use, but if you don't like something,
don't use it. Obvs.)
Sage
Poultry Seasoning
Salt
Pepper
Thyme
Rosemary
Cayenne Pepper
Ginger
Cumin (just a teeeeeensy bit)
Directions:
Baking a turkey is actually quite easy, as long as you follow a few simple directions.
First, you'll need to prepare your turkey.
1. Thaw your turkey (if it's frozen). If your turkey was previously frozen, you'll need to thaw it several days in the fridge before you want to bake it. It takes a while to thaw out. If you've started the thawing process a little too late, you can try warming your turkey in a little hot water bath. But if it's still frozen and today's the day, you're a bit out of luck, so sorry. I am not a food specialist and I don't play one on tv, so I cannot recommend how to thaw a turkey quickly, and I can't recommend using a frozen turkey as that's just not going to work. I also don't want you to get botulism or some other form of food poisoning. If you want an amusing movie with an amusing under cooked turkey scene, please watch
"The Accidental Tourist."
Once your turkey is all thawed out and ready to go:
*Preheat the oven to 325*
2. Clean your sink.
3. Get out your ginormous turkey roasting pan. Spray this pan with cooking spray.
If you haven't got a ginormous roasting pan, borrow one, buy one, or use one of those disposable tins. But if you use a disposable tin, please take extra care when moving the turkey in and out of the oven, as they are not terribly sturdy.
4. Take your turkey out of the fridge and carry it to the sink. Take the turkey out of its plastic bag. Remove the bag of turkey innards and the turkey neck. If you're not going to make your own turkey stock, you can throw this all away. Rinse your turkey on the outside and the inside. No soap. Just water. Just sayin.'
5. Place your turkey into your roasting pan. Scrub your hands and your sink. Pat the turkey dry with paper towels. Wash your hands again.
6. Peel an onion and wash an apple. Some people like to put dressing inside the turkey (thus coming up with the side dish called 'stuffing'). Some people argue that eating the stuffing can be a hazard to your health if the stuffing does not come up to the proper temperature, since stuffing is baked inside a raw turkey and usually contains eggs. So eat at your own risk. If you want to have stuffing, you'll need to make 1 ½ times the recipe for dressing, and put ⅓ of the stuffing inside the turkey cavity. If you are not wanting to eat stuffing, then feel free to simply fill the cavity with the peeled onion and the apple. Then wash your hands. Again.
7. In a medium sized, microwaveable bowl, melt your butter. Sprinkle in all the spices you'd like to include onto the melted butter and stir. Honestly, you can't really have too many spices. Using a pastry brush, spread the spice infused butter all over the turkey.
8. Cover the turkey with a lid or with tin foil.
Pop the turkey into the oven.
Here is a simple guide to how long you need to bake your bird. If your turkey has an apple and an onion inside, it is not considered "stuffed." In case you were wondering.
Please remember to leave ½ an hour after the turkey is finished to let the turkey rest on the counter, and an extra fifteen minutes to carve your turkey. So you'll need to add 45 minutes total when you are counting backward to decide when to put the turkey into the oven.
So if you have a 12 pound bird, and you want to eat at 6 p.m., you will need to take the turkey out of the oven at 5:15 p.m. If your bird is unstuffed, you will need to have your turkey in the oven by 2:15. Give yourself ½ an hour to prepare your turkey if you're new at this, or 15 minutes if you know what you're doing. So you should be preparing your turkey around 1:45 p.m. to 2 p.m.
Every hour take a spoon and drizzle the butter (that is now usually underneath your roasting turkey) over the turkey, basting it completely. Replace the tin foil and put the turkey back into the oven.
For the last 1 ½ hours, remove the tin foil, and baste the turkey every half an hour.
If your turkey has a built in pop up thingie, remove your turkey from the oven once your popper has popped. If your turkey does not have a built in pop up thingie, you'll need to make sure that your bird is at least 165 degrees inside the breast. If the wing falls off, you can be pretty sure the meat has cooked completely. Allow the turkey to rest for ½ an hour before carving.
That's it! Sounds a lot more complicated than it is. Honestly, as long as you keep an eye on your turkey, it should be fairly easy to roast.
Good luck, and happy roasting!!
* * * * *
Granini's Stuffed Mushrooms
Cream Cheese Red Pepper Dip
Roasted Turkey
Side Dishes
One large turkey
One onion
One apple
½ pound (1 stick) salted butter
Spices
(Here are the ones I use, but if you don't like something,
don't use it. Obvs.)
Sage
Poultry Seasoning
Salt
Pepper
Thyme
Rosemary
Cayenne Pepper
Ginger
Cumin (just a teeeeeensy bit)
Directions:
Baking a turkey is actually quite easy, as long as you follow a few simple directions.
First, you'll need to prepare your turkey.
1. Thaw your turkey (if it's frozen). If your turkey was previously frozen, you'll need to thaw it several days in the fridge before you want to bake it. It takes a while to thaw out. If you've started the thawing process a little too late, you can try warming your turkey in a little hot water bath. But if it's still frozen and today's the day, you're a bit out of luck, so sorry. I am not a food specialist and I don't play one on tv, so I cannot recommend how to thaw a turkey quickly, and I can't recommend using a frozen turkey as that's just not going to work. I also don't want you to get botulism or some other form of food poisoning. If you want an amusing movie with an amusing under cooked turkey scene, please watch
"The Accidental Tourist."
Once your turkey is all thawed out and ready to go:
*Preheat the oven to 325*
2. Clean your sink.
3. Get out your ginormous turkey roasting pan. Spray this pan with cooking spray.
If you haven't got a ginormous roasting pan, borrow one, buy one, or use one of those disposable tins. But if you use a disposable tin, please take extra care when moving the turkey in and out of the oven, as they are not terribly sturdy.
4. Take your turkey out of the fridge and carry it to the sink. Take the turkey out of its plastic bag. Remove the bag of turkey innards and the turkey neck. If you're not going to make your own turkey stock, you can throw this all away. Rinse your turkey on the outside and the inside. No soap. Just water. Just sayin.'
5. Place your turkey into your roasting pan. Scrub your hands and your sink. Pat the turkey dry with paper towels. Wash your hands again.
6. Peel an onion and wash an apple. Some people like to put dressing inside the turkey (thus coming up with the side dish called 'stuffing'). Some people argue that eating the stuffing can be a hazard to your health if the stuffing does not come up to the proper temperature, since stuffing is baked inside a raw turkey and usually contains eggs. So eat at your own risk. If you want to have stuffing, you'll need to make 1 ½ times the recipe for dressing, and put ⅓ of the stuffing inside the turkey cavity. If you are not wanting to eat stuffing, then feel free to simply fill the cavity with the peeled onion and the apple. Then wash your hands. Again.
7. In a medium sized, microwaveable bowl, melt your butter. Sprinkle in all the spices you'd like to include onto the melted butter and stir. Honestly, you can't really have too many spices. Using a pastry brush, spread the spice infused butter all over the turkey.
8. Cover the turkey with a lid or with tin foil.
Pop the turkey into the oven.
Here is a simple guide to how long you need to bake your bird. If your turkey has an apple and an onion inside, it is not considered "stuffed." In case you were wondering.
Please remember to leave ½ an hour after the turkey is finished to let the turkey rest on the counter, and an extra fifteen minutes to carve your turkey. So you'll need to add 45 minutes total when you are counting backward to decide when to put the turkey into the oven.
So if you have a 12 pound bird, and you want to eat at 6 p.m., you will need to take the turkey out of the oven at 5:15 p.m. If your bird is unstuffed, you will need to have your turkey in the oven by 2:15. Give yourself ½ an hour to prepare your turkey if you're new at this, or 15 minutes if you know what you're doing. So you should be preparing your turkey around 1:45 p.m. to 2 p.m.
Every hour take a spoon and drizzle the butter (that is now usually underneath your roasting turkey) over the turkey, basting it completely. Replace the tin foil and put the turkey back into the oven.
For the last 1 ½ hours, remove the tin foil, and baste the turkey every half an hour.
If your turkey has a built in pop up thingie, remove your turkey from the oven once your popper has popped. If your turkey does not have a built in pop up thingie, you'll need to make sure that your bird is at least 165 degrees inside the breast. If the wing falls off, you can be pretty sure the meat has cooked completely. Allow the turkey to rest for ½ an hour before carving.
That's it! Sounds a lot more complicated than it is. Honestly, as long as you keep an eye on your turkey, it should be fairly easy to roast.
Good luck, and happy roasting!!
* * * * *
In case you're interested, here are links to other great Thanksgiving dishes:
Thanksgiving Recipes
Appetizers and Other Tasty Savory Treats
Spinach Artichoke DipGranini's Stuffed Mushrooms
Cream Cheese Red Pepper Dip
Roasted Turkey
Side Dishes
Cornbread Stuffing / Cornbread Dressing
Bacon Beer Cheese Dressing (recipe to follow shortly)
Bacon Beer Cheese Dressing (recipe to follow shortly)
Mashed Potatoes
Sweet Potatoes with Marshmallows
Sweet Potatoes with Marshmallows
Gravy
Creamed Corn Casserole
Cheesy Creamed Corn Casserole (recipe to follow shortly)
Cheesy Creamed Corn Casserole (recipe to follow shortly)
Additional Recipes you may want to peruse:
Cornbread
Spaghetti Sauce (for the Ratatouille)
Chicken (or Turkey) Pot Pie for the days after Thanksgiving
Spaghetti Sauce (for the Ratatouille)
Chicken (or Turkey) Pot Pie for the days after Thanksgiving
* * * * *
Buy my books!
Diamonds for Diamond
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed
(Book 2 in the Jack Diamond Mystery Series)
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