Had a boneless turkey breast in freezer and Lyn roasted some red peppers. So I butterflied the breast, stuffed with goat cheese, spinage, and the peppers. Rolled back up put the skin back in and with Lyn’s help secured with twine. Roasted at 400 for about 45 minutes then let rest.
Trussing the Turkey not sure about you but I always forget exactly how to do this, its not hard or rocket science but the memory fails!s these days. Martha had a different way, over under and around. She made it look simple but I can never remember how. I think I posted here or Pinterest last year. So much for my online cookbook LOL the actual reason for this blog. I might think about trussing the wings flat agianst the sides rather than tucking under but then again maybe not. Anyway Happy Thanksgiving to all, probably just me who will read this. Oh yeah this year I’m trying buttermilk brining the Turkey. Lyn suggested we should do it the same way every year so we remember how but heck where’s the fun in that? This year it is going to be another great Silver Springs bird. The first year ever without Mike who is taking a train across country and then off to Hawaii with Reyn.
Trussing an Unstuffed Turkey
I think we’ll do a buttermilk turkey but try it as a brine this year. got to make space in frig for 24 to 36 hour bath.
The information that follows includes general guidelines for roasting a turkey. If you are using a turkey recipe from one of our Thanksgiving menus, follow the specific techniques described in the recipe.
What Size Turkey to Buy
To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 to 1 1/4 lb. of turkey per person.
What Size Pan to Use
For best results, roast your turkey on a wire rack in an open roasting pan. Because of the turkey’s weight, a sturdy pan with good handles is recommended. If you use a foil roasting pan, double it for extra strength and take special care when transferring it into and out of the oven.
||Minimum Pan Size
|Up to 12 lb.
||14″ x 10″ x 2 3/4″ high (small)
|Up to 16 lb.
||15 3/4″ x 12″ x 3″ high (medium)
|Up to 20 lb.
||16″ x 13″ x 3″ high (large)
Remove the turkey from the refrigerator 1 hour before roasting. Do not leave the turkey at room temperature longer than 1 hour.
Roasting an Unstuffed Turkey
The times listed below are calculated for an unstuffed turkey brought to room temperature and roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done.
||Approximate Roasting Time
|10 to 12 lb.
||2 1/2 to 3 hours
|12 to 14 lb.
||2 3/4 to 3 1/4 hours
|14 to 16 lb.
||3 to 3 3/4 hours
|16 to 18 lb.
||3 1/4 to 4 hours
|18 to 20 lb.
||3 1/2 to 4 1/4 hours
||3 3/4 to 4 1/2 hours
Roasting a Stuffed Turkey
Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey (see related tip at left).
To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.
To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart above, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.
1. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist.
2. If roasting a stuffed bird, remove all of the stuffing at serving time.
3. After dinner, remove any remaining meat from the bones and refrigerate the leftovers.
Again Lyn loves the white meat and I love Lyn so when we saw this nice little boneless turkey breast at Whole Foods we grabbed it.
I made a quick brine or smoked seat salt, some natural sugar that Lyn had in pantry and water let it sit for a few hours – I just guessed at this part.
Dried it off and browned all sides under Sautee setting. I’m still getting used to it but I don’t like this setting don’t think it gets hot enough but you do get those brown bits on the bottom of the pan.
Remember is browning something make sure it has been patted dry or you’ll lower the temperature of the pan or just steam it.
I put the steam rake in and added a cup of broth then put the breast in.
Sealed it and pushed the poultry button. ( Sorry I can’t remember if I added the time or not.
It came out pretty moist, tender and have to admit pretty good in fact I have some diced in my salad today.
I used the buttermilk turkey marinade method, then stuffed it with lemon, oranges garlic and onions and roasted and then brushed on this nice glaze to get not only flavor but that great caramelized color. Make a head gravy is always a must make that last minute prep so much easier.
- 2/3 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 2 tablespoons orange juice
- 1/2 teaspoon grated orange zest
In a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
Use this to baste the turkey once it reaches 125 degree every 15 minutes until done. Tent with tinfoil if gets too browned.
We also make a brined turkey the day before so everyone who came could have plenty of leftovers. – just roasted regularly
Buttermilk Turkey (stevesacooking.com)
Maple Syrup and Bacon Turkey (stevesacooking.com)
Make Ahead Gravy (stevesacooking.com)
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 1/4 lbs. raw lean ground turkey (7% fat or less)
- 3/4 cup canned crushed tomatoes
- 1/3 cup seeded and finely chopped jalapeño peppers
- 1/4 cup quick-cooking oats
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)- I used one real egg
- 1/4 cup frozen sweet corn kernels, thawed
- 1/4 cup canned black beans, drained and rinsed
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 3 tbsp. ketchup
- 1/4 cup shredded reduced-fat Mexican-blend cheese
- Optional toppings: salsa, fat-free or light sour cream, hot sauce
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 – 7 minutes.
Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup and cheese. Mix thoroughly.
Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes.
Sprinkle meatloaves with cheese. Bake until cheese has melted, about 2 minutes.
- 12-14 lbs fresh turkey
- 1 tablespoon hot sauce, such as Tabasco
- salt and pepper
- 1 quart buttermilk
Glaze (for last 15-30 minutes)
- 1/2 cup Maple Syrup
- 1 Tbsp Trader Joe’s Dijon Mustard
- 2 strips Crisp Crumbled Bacon
To stuff inside turkey
- 1 Navel orange quartered
- 1 large sweet onion quartered.
Wash and pat dry the turkey. Place the turkey, breast side up, in an oven-roasting bag.
Add the hot sauce, 1 tsp. salt and 1 tsp. pepper to the buttermilk container; shake to combine.
Pour the buttermilk mixture over the turkey trying not to get in cavity. Seal the bag, transfer to the refrigerator and let marinate, overnight turning the turkey over once at least 5 hours. I also turned on side for 1 hour each side.
Remove the turkey and pat dry inside and out. Rub the skin with 1 tbsp. oil; season with salt and pepper. Let rest at room temperature.
Stuff turkey with oranges and onion in body and neck cavities. This is great with chicken also, really adds moisture in my opinion.
Preheat the oven to 400 degrees . Tuck the wings behind the back of the turkey. Place the turkey, breast side up, on a rack set in a large roasting pan. Roast, basting once with the pan juices, for 1 hour. Lower the heat to 350 degrees and roast, basting every half hour, until an instant-read thermometer registers 155 degrees when inserted into the thigh, 1 to 1 1/2 hours more. If the turkey is over browning, tent with foil. Remove from the oven, tent and let rest for 30 minutes. We also basted with some maple syrup mixture at the end and allowed to crisp up.
Stuff with oranges and onion season with oil salt and pepper
Save 1-3 tbsp of drippings for the Make Ahead Gravy.
Note: The skin was nicely colored, crisp and tasty the meat was really juicy and tender even the breast.