Turkey Recipes

There are different ways to roast a turkey. My favorite method, though, is long and slow. It is a no fail method in which the meat doesn’t dry out, but is moist and tender and delicious. However, you can’t carve the turkey at the table with this method as it falls off the bone. I always carve it before the meal and place the succulent slices on a platter.

To roast a turkey slowly:

Sprinkle turkey with salt on all sides. Place it in the roaster, breast side up. Drizzle turkey with 1/4 to 1/2 cup butter. Sprinkle your favorite herbs and spices such as basil, oregano, thyme, sage, coriander, onion or garlic powder over the turkey. If you want lots of broth, add a quart or two of water. Just the turkey alone will provide quite a bit of wonderful broth. Cover the turkey and bake for 1 hour at 400 degrees. Then reduce the heat to 200 or 250 degrees. For a 20 pound turkey I put it in the oven before I go to bed and then serve it at noontime the next day.

If you want to roast a turkey quickly, prepare the turkey in the roasting pan the same as in the above recipe. Don’t add water. Baste the turkey occasionally with the juices. Following are the approximate roasting times  baked at 325 degrees:

8 to 10 pounds – 4 to 5 hours
10 to 16 pounds – 5 to 6 hours
18 to 25 pounds – 6 to 8 hours
(If the turkey is stuffed, add 5 minutes per pound to cooking time.)

Approximate amount of turkey needed per serving:
Small turkey – 3/4 pound per person
Turkey over 15 pounds – 1/2 pound per person

How about some cornbread stuffing to go with the turkey? It is wonderful smothered in rich turkey gravy. You can put it in the turkey to bake, but it is also wonderful baked in a pan.

Cornbread Stuffing
12 cups cornbread crumbled
3 c. chicken broth
2 c. half-and-half
4 large eggs, beaten slightly
1/4 c. butter
1 1/2 lbs. bulk sausage (I prefer beef)
2 medium onions, chopped fine (about 2 cups)
3 ribs celery, chopped fine (about 1 1/2 cups)
2 tsp. thyme (optional)
2 tsp. sage (optional)
1 Tbsp. salt

Fry sausage in skillet. Saute onions and celery in butter until soft.  Place cornbread in large bowl. Add broth, half-and-half and eggs. Toss gently. Add all other ingredients and mix. Pour into a large baking dish (two 9 X 9 pans or one 11 X 17 pan). Bake in a 350 degree oven till golden, approximately 30 to 45 minutes.

Two Ways to Roast Turkey

Number One:
Sprinkle salt all over the turkey. Lay into roaster breast side down. Add 2 inches or more of water. Cover. Roast turkey at 400 degrees for one hour. Turn the heat to 250 degrees and bake till it falls off the bone. I do a large turkey all night. The turkey is so tender and full of flavor. The breast is wonderfully moist. You will need to carve the turkey and put the meat slices on a platter. It is not a picture perfect whole browned turkey, but the flavor is tops! It also produces lots of broth.

Number Two:
Baste turkey with 1/2 cup butter. Sprinkle with salt and herbs if desired. Bake at 325 degrees till tender. This is super delicious! The butter gives the turkey a wonderfully rich flavor.

Turkey Recipes

My favorite way to roast a turkey:

Sprinkle salt all over the turkey. Lay into roaster breast side down. Add 2 inches of water. Cover. Roast turkey at 400 degrees for one hour. Turn the heat to 250 degrees and bake till it falls off the bone. I do a large turkey all night. The turkey is so tender and full of flavor. The breast which is drier is moist. You will need to carve the turkey and put the meat slices on a platter. It is not a picture perfect whole browned turkey, but the flavor is tops!

Another favorite way to roast turkey:

Cut off the leg quarters,breast pieces and wings. (Save the carcass for a delicious soup.) Sprinkle the undersides of each piece with salt. Lay in roaster or pan. Pour 1/2 cup butter over all. Sprinkle with salt. Bake at 350 degrees till tender. This is super delicious! The butter gives the turkey a wonderfully rich flavor.

Recipe: Cathy’s Favorite Marinade

My favorite marinade for meat and poultry:

1/4 c. olive or coconut oil
1/4 c. balsamic or apple cider vinegar
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil leaves
1/2 tsp. salt

Bake the meat or poultry in the marinade. Delicious!