12 pound turkey recipe

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Easy Baked Turkey Recipe | How To Bake a Whole Turkey For Thanksgiving

hi everyone welcome and welcome back to,my channel in today's recipe i am going,to show you guys how to make some juicy,baked turkey in the oven hopefully you,enjoy it but before i begin as usual,please leave a like if you enjoy the,recipe also comment down below what,you're going to be cooking as a side,dish for thanksgiving don't forget to,subscribe if you're new here and let's,get started,all right guys here's what you need to,make this quick recipe i am using onion,celery and carrots to stuff my turkey,with also i have two sticks of unsalted,butter we have some rosemary some thyme,you can use sage if you want and also we,have some dry thyme because i didn't,have enough time,we also have some chopped rosemary here,as well i'll show you guys what to do,with that later and i have about three,to four cloves of garlic here,and here comes the seasonings i have,onion powder garlic powder paprika salt,pepper italian seasoning,creole seasoning in some adobo seasoning,alright these are the seasoning now to,take my turkey to a whole nother level,i'm using tony sashier's injectable,marinade to make this nice and saucy and,juicy,and here's the bird we're using today,it's big it's clean it's ready to go so,first thing i'll be doing is taking,my minced garlic,okay we're going to take the minced,garlic pour it on top of the butter as,well as the rosemary and like i said if,you have some fresh,thyme you can use fresh thyme because i,didn't have first time i'm using dry,thyme now make sure your butter is room,temperature otherwise you're going to be,fighting with this butter okay once it's,done this is what we're working with set,that aside moving on to our seasoning,here's the seasoning what you're going,to be doing is mixing all these,seasonings together just like that,so now we're going to start seasoning,the turkey make sure your turkey is room,temperature it's not cold it's not wet,make sure you pat it dry,so what i'm going to do now is drizzling,about three to four tablespoon of oil on,the turkey rub it in just like that,and you are going to take your seasoning,you are going to be very heavy-handed,with the seasoning because we do want,this,turkey to taste,just so good okay we want it to taste,very flavorful so you have to be,generous when it comes to the seasoning,okay,so now i am going to flip it over add,more oil on the other side and start,seasoning the turkey now,i should have waited to season the,turkey afterwards you will see why i,said that but i am going to rub that,seasoning all over when i sit all over i,even season the inside of the turkey,okay,now here comes our injectable marinade i,am going to take my syringe bring that,into the syringe and we're going to poke,the turkey and inject all that goodness,inside the turkey okay,now i'm pretty sure you can find this at,your local supermarket if you cannot,find it or you don't want to wait you,can order it online on amazon i will,have a link down below for you guys to,my,storefront on amazon where you can,purchase this if you have prime you'll,receive it by tomorrow okay it already,comes with the syringe so you don't have,to worry about that,i am going to inject that marinade all,over,the turkey mostly on the breast you know,that part gets really really dry and you,want it to be nice and juicy and saucy,and flavorful and i also like to inject,it on the thigh the wings you know,now it's time for me to add the butter i,am basically inserting my my fingers in,there just to make space for the butter,you know the butter will make the,the meat nice and juicy and basically,melt in your mouth when you're eating it,i'm going to stuff the butter right in,there you're going to see me pushing the,butter in so we can get this turkey,super saucy and juicy,and don't forget the butter has garlic,thyme,rosemary just to make it 10 times,delicious,now i am going to take the rosemary,thyme and just stuff it inside the,turkey also i'm using the onion,carrots with the celery just stuff that,in just like that,now once i am done i am going to tie,the turkey leg with a twine knot that i,needed to because i am going to cover my,turkey,most of the time so i am going to make,sure using cooking twine by the way,because you don't want to use any other,thread where you,end up burning,your whole house we don't want that,right,we're going to tuck in the wings and,basically this is what we're working,with,before we bake it i am going to leave a,chart,right there on the screen for you guys,to know how long you should bake your,turkey however i baked mine on 350 and,once the internal temperature of the,turkey was 145 i uncover it that way i,can have a nice color on top of the,turkey and the skin can be nice and,crispy,how beautiful is this turkey now if you,serve this on thanksgiving come on now,everybody will devour this like,literally the color turn out so so,pretty don't forget this turkey is super,flavorful so juicy look at the thigh oh,my goodness,i never really,love to bake turkey like t

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EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe

EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe

- Hi, friends.,Today, I'm gonna show you how to make,the best Thanksgiving turkey.,If you've never roasted a turkey before,,trust me, it is easier than you think.,This recipe is my no-fail, full-proof turkey recipe.,And the good news is that you don't need to brine the turkey,and you don't need to baste it.,There's just a few simple steps to make a perfectly golden,,juicy, and insanely flavorful turkey.,I do have a bunch of tips in today's video,,and I'm gonna show you how to carve it.,So let's dive right in.,The biggest mistake that people make,is buying a turkey the day before Thanksgiving.,So don't do that.,Remember that a big turkey is gonna take,a while to defrost in the fridge.,It takes about 24 hours per five pounds of turkey,to thaw properly.,So I recommend you buy your turkey,at least a week before Thanksgiving,,store it in the freezer,,then let it thaw in the fridge,two to four days before the big feast.,In terms of how big of a turkey to buy,,the general rule of thumb is one pound of turkey per person,,or a pound and a half if you want leftovers.,And I think we all want leftovers, don't we?,It's always better to have a little too much turkey,than not enough as well.,Today, I've got a turkey that's about 13 1/2 pounds,,but the great thing about this recipe,is that it's adaptable to most turkey sizes.,You may just need a little more or less herb butter.,The first thing you're gonna wanna do,is remove the packet of giblets that you'll most often find,in the neck cavity of the turkey.,Then if there's any excess skin around this area,,you can trim that off.,At the other end, in the large body cavity,,you'll find the neck.,So remove that and you can then trim off the tail.,It's always best to double-check,both cavities of the turkey,,just to make sure you got everything out.,And you can save the giblets and turkey neck for gravy,,or you can discard them, it's up to you.,The plastic thing you see is heat resistant,and used for trusting the legs together.,But since we're not trusting the legs for this recipe,,you can remove it.,When it comes to the equipment,you'll need to roast a turkey,,it's just three basic kitchen items.,A sharp knife, a thermometer, and a roasting tray.,You can buy an expensive roasting tray,that comes with a rack, a mid-range priced roasting tray,,or a cheapy, disposable roasting tray.,They all work perfectly fine.,And while a rack is handy,,it's definitely not required for today's recipe.,In terms of a knife, I'm using an eight-inch carving knife,,which I'll link to below,,but if you have a chef's knife,or really any other sharp knife, that's all you need.,And lastly, let's talk thermometers.,You can use a probe thermometer,that you insert into the turkey,and keep track of the temperature without opening the oven.,Or you can use an instant-read thermometer,which I use most often in my kitchen.,Or you can use a leave-in meat thermometer,,that's the most economical option.,As long as you have something,to tell the internal temperature of the turkey,,you're good to go.,All right, let's get to prepping and cooking our turkey.,Once your turkey is thawed,,let it rest at room temperature for an hour.,While it's resting, you can slice up one onion,and one lemon into wedges.,Season the inside of the turkey,with a generous amount of salt and pepper,,then place the onion and lemon wedges inside the cavity.,If your turkey is on the smaller side,and you can't fit all of the onion, that's fine,,as you can always place it on the roasting tray.,(gentle upbeat music),The last thing you'll place inside the turkey,is a few sprigs of fresh aromatic herbs,,like rosemary, sage, and thyme.,The herbs, along with the onion and lemon,,give the meat flavor and moisture.,You don't wanna cook stuffing in the turkey,,as overfilling the cavity of the turkey,actually slows down the cook time.,So always cook stuffing in a casserole dish instead.,Now it's time to move on to the herb butter.,You'll need one tablespoon of chopped rosemary,,and I do recommend trying to make it finely chopped,,and add that to 3/4 cup of softened room temperature butter.,You'll also finally chop one tablespoon of thyme,and add that to the butter,and then peel and mince six to seven garlic cloves.,Now, while I added sage inside the turkey,,I prefer not to add it to the herb butter,,as it's a strong flavor,that can be a little overpowering sometimes.,So I prefer to just stick with,rosemary and thyme on the outside.,And then the last component of the herb butter,is a little salt and pepper.,Once all of those ingredients are in your mixing bowl,use a spoon or fork to mash them all up,and make sure it's well combined.,At this point, your turkey might have,little beads of moisture on the outside,,going from the fridge to room temperature.,So it's really important,that you use a few paper towels and dry it off.,The key to beautifully golden and crispy skin,is making sure it's completely dry,before adding the herb butter.,So to add the herb bu

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Gordon Ramsay's Thanksgiving Recipe Guide

Gordon Ramsay's Thanksgiving Recipe Guide

now,we're going to make an amazing butter,and this,is sort of the start of the the most,important part keeping that bird,incredibly moist soft butter,a touch of salt and pepper,little touch of olive oil in there,that stops the butter from burning,next add the zest of two lemons,and their juice,this gives the flavored butter a,wonderful citrus zing,three cloves of garlic,turkey's a very delicate dainty meat and,that's why i want the garlic pureed so,it sort of disintegrates,and flavors a turkey,gently without becoming too overpowering,then add a generous handful of chopped,parsley,wow that smells incredibly light give,that a good mix,turkey's a very very very lean bird and,it dries out,so it's so important,to make sure that we help it,to cook perfectly,butter done now prepare the turkey we'll,season the bird,inside the cavity,and pepper,next half two onions and pop them in,as they roast they steam inside the bird,giving it a lovely sweetness,put in the lemon and a couple of bay,leaves for their bittersweet spicy,flavour,we're sort of lining the inside of the,turkey with these fantastic,sort of flavors you can see the bird is,upright and it's looking sort of like,it's standing to attention now it's time,to add the flavoured butter just very,very carefully,open up the skin,go through over the back,of the breast,and keep the skin intact,the idea is to gently loosen the skin,with your fingers so the butter can be,stuck underneath it,now once you've loosened all the skin,off the top of the thighs turn the bird,round,and just go through here again hand up,and just release,a little bit but don't completely break,it because i don't want all that butter,to run out,right,from there,now take your butter,put it into a bowl,it smells amazing,lemony,citrusy and just,sort of flatten it,and stick that in there,underneath,one side now once you've got it in there,pull back the skin,and just,use that,to sort of slide all the way down,what we want to do now is line the top,of the breast with all that butter there,that butter is going to keep the turkey,breast really seriously moist,turn the bird round,and finish covering the breasts with the,butter,turkeys originally came from north,america and they are best young and,plump my favorite breed for christmas is,either north of black or norfolk bronze,both of which have a wonderful gamey,taste,take the rest of the butter and,carefully massage over the breast legs,and wings,you can do all this the night before and,simply cover the turkey with tim fall,and keep it in the fridge ready to be,cooked on christmas day,into the tray,a little touch,of olive oil now olive oil on top again,that protects it gets that skin really,nice and crispy and it stops the butter,from burning,now,in the oven at 220 for 10 minutes to get,really nice and brown,quickly,in she goes,beautiful,that smells fantastic,after 10 minutes take the turkey out of,the oven and baste then cover the,breasts with smoked streaky bacon,what i want to do,is add a little bit more flavor i'm,already starting to think,about my gravy,so the bacon protects it stops it from,drying out,but it's going to start,to really give,my gravy a wonderful base,turn down the oven to 180 degrees,this five kilogram bird will feed eight,people comfortably it needs roasting for,two and a half hours or half an hour per,kilo basting every so often,back in,and now,she's on the way look at that beautiful,that smells,fantastic,wow,look at that,beautiful,that,is 90 of your work done there,to test the turkey is cooked stick a,knife into the bottom of the thigh and,if the juices run clear it's done the,secret now is to let the turkey rest,uncovered for two and a half hours as,the meat relaxes it reabsorbs its juices,making it succulent and tender plus,it'll be easier to carve,it might seem like a long time to let it,rest but remember the turkey doesn't,need to be piping hot because i'm,serving it with hot gravy,that,looks like a million dollars,let that rest,because the flavor will be 10 times more,exciting once it's rested as that,turkey's resting,i want to make the most amazing gravy,when i say amazing i really do mean,amazing,drain the excess fat from the roasting,tray and put it back on the heat,then remove the bacon from the top of,the turkey,and the roasted onions from the cavity,look at them,my god they smell amazing,finally take out the roasted lemon,first of all cut up the,bacon lovely,bacon into the tray,you know how crispy that is,that's the start,of our gravy,the onion look at it beautiful,doesn't get any better than that chop,that up,onion,and bacon in,that,smells,incredible,when i first got the chance to cook,christmas lunch for the chefs in paris,they taught me one crucial thing,i was only 21 at the time,and they made me rest the turkey for as,long as i cooked it,so i cooked it for three hours and i,rested it for three hours,what a difference,incredible,next chop up the roasted lemon and add,to the tray,put in a couple of sprigs of rosemary t

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Your First Turkey! Easy Roast Turkey for Beginners for the Holidays!

Your First Turkey! Easy Roast Turkey for Beginners for the Holidays!

hello this is chef john from food,wishes.com with,your first turkey that's right a,completely technique-free turkey,procedure for beginners and first-timers,and even though this procedure is pretty,much technique-free and ultra simple it,still guarantees you,a magazine cover quality bird every time,so here we go i want you to take a large,roasting pan or baking dish big enough,to fit your turkey,and then the bottom you're gonna lay in,one sliced up onion one sliced up carrot,and one chopped up rib of celery,just put it in the bottom that's it,you're gonna take your turkey and unwrap,it rinse it off you see the paper towels,i want you to pat it nice and dry inside,and out now we're not going to mess,around with any of the innards this is,just about roasting a turkey so i cut,off the tail sometimes that's cut off,for you it's just mostly fat and then,take out the bag of gizzards and the,neck and of course don't throw that away,you can check out our video about making,gravy but this video is not about that,this is just about the bird,all right step one here i'm gonna take,my seasoning mix that'll be on the blog,post basically just salt and pepper and,we're gonna generously season the inside,cavity okay i guess that's redundant,there's no outside cavities all right so,you're gonna season the inside and then,i'm really gonna have to have you do,this for sure there's nothing more,grotesque and disturbing in the culinary,world than those burnt turkey wing tips,sticking up in the air god i hate those,so please fold your wings underneath,like this it will look better it will,sit flatter and i personally will feel a,lot better all right so our turkey's,pretty much ready for the final steps,i'm going to have you melt a couple,tablespoons of butter in a small saute,pan right use medium heat and when the,edges just start to turn golden you see,just a little color around the outside,then you're gonna toss in a handful of,sage and rosemary leaves all right once,the herbs get tossed in i want you to,cook it in that hot butter,for 60 seconds no more,no less so we're basically just making a,quick and easy herb butter all right,turn off the heat and then with tongs i,want you just to fish out the herbs,themselves all right they're holes so,they're easy to grab and just going to,stick that inside the cavity and while,the turkey roast that will kind of scent,things from the inside out,all right we're going to tie the legs,together just take some butcher string,or you can always use dental floss true,story,all right but just tie the legs together,just like that nothing fancy,all right i'm on to my next step which,is my favorite because i get to paint a,turkey with butter all right come on,what part of that doesn't sound fun,so you're going to take that herb butter,that we sizzled that sage and rosemary,in and we're gonna paint the entire,surface of the turkey and that's really,the secret to getting,that amazing magazine cover look all,right after that's covered we're gonna,take our seasoning mix our salt pepper,mix and we're gonna season the outside,very generously all right so pretty much,any exposed surface should have some,salt and pepper on it all right don't be,afraid to turn it to get the sides and,those little crevices,and once it's seasoned your work is done,pop it in a 325 degree oven and don't do,anything to it no basting no foil no,pricking no nothing just let it cook a,rule of thumb about 15 minutes per pound,approximately but you can't go by that,use a thermometer i think mine is done,when the middle of the thigh registers,about 170,to 175 degrees and that's it some books,and websites are going to say 175 to 180,all right up to you i like it a little,lower than that so mine was about 13 and,a half pounds all right and took about,three and a half hours or so,approximately now all those beautiful,juices underneath the turkey you're of,course gonna pour that into your gravy,or make a gravy out of that you can,check out that video if you're not sure,now you want to let that rest 15 20,minutes at least so that's perfect you,can bring all the rest of the stuff to,the table reheat your side dishes and so,forth,and then,listen to this,oh yeah all right that beautiful brown,skin the meat's still moist and tender,now i'm not saying it's bad to brine and,smoke and fry and do all those other,tricks no problem you can do that if you,want i'm not against all those fancy,techniques you just don't have to do,them and if you're just starting out,forget it just do this simple method and,then next year maybe you try something a,little more adventurous i mean come on,look at that that is a magazine cover,you did that i cannot believe you did,that actually i can totally believe you,did that because it's easy anyway i hope,that helps i hope you have a great,holiday go to foodwishes.com for all the,final details and more information as,usual,and as always,enjoy,you

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Roast A Turkey With Gordon Ramsay

Roast A Turkey With Gordon Ramsay

for me without question the start of the,christmas dinner is this a delicious,turkey now once this is in the oven,you're halfway there the secret success,behind a great christmas dinner is,making sure this doesn't turn out dry,and is all in the preparation now we're,going to make an amazing butter,and this,is sort of the start of the the most,important part keeping that bird,incredibly moist soft butter,a touch of salt and pepper,a little touch of olive oil in there,that stops the butter from burning,next add the zest of two lemons,and their juice,this gives the flavor butter a wonderful,citrus zing,three cloves of garlic,turkey's a very delicate dainty meat and,that's why i want the garlic pureed so,it sort of disintegrates,and flavors a turkey,gently without becoming too overpowering,then add a generous handful of chopped,parsley,wow that smells incredibly light give,that a good mix,turkey's a very very very lean bird and,it dries out,so it's so important,to make sure that we help it to cook,perfectly,butter done now prepare the turkey we'll,season the bird,inside the,cavity,salt and pepper,next half two onions and pop them in,as they roast they steam inside the bird,giving a lovely sweetness,put in the lemon and a couple of bay,leaves for their bitter bittersweet,spicy flavour,we're sort of lining the inside of the,turkey with these fantastic,sort of flavours you can see the bird is,upright and it's looking sort of like,it's standing to attention now it's time,to add the flavoured butter just very,very carefully,open up the skin,go through,over the back of the breast,and keep the skin intact,the idea is to gently loosen the skin,with your fingers so the butter can be,stuck underneath it,now once you've loosened all the skin,off the top of the thighs turn the bird,around,and just go through here again hand up,and just release,a little bit but don't completely break,it because i don't want all that butter,to run out,right,from there,now take your butter,put it into a bowl,that smells amazing,lemony,citrusy and just sort of flatten it,and stick that in there,underneath,one side now once you've got it in there,pull back the skin and just,use that,to sort of slide all the way down,what we want to do now is line the top,of the breast with all that butter there,that butter is going to keep the turkey,breast really seriously moist,turn the bird round,and finish covering the breasts with the,butter,turkeys originally came from north,america and they're best young and plump,my favorite breed for christmas is,either north of black or norfolk bronze,both of which have a wonderful gamey,taste take the rest of the butter and,carefully massage over the breasts legs,and wings,you can do all this the night before and,simply cover the turkey with tinfoil and,keep it in the fridge ready to be cooked,on christmas day,into the tray,a little touch,of olive oil now olive oil on top again,that protects it gets that skin really,nice and crispy and it stops the butter,from burning,now in the oven at 220 for 10 minutes to,get really nice and brown,quickly,in she goes,beautiful,that smells fantastic,after 10 minutes take the turkey out of,the oven and baste then cover the,breasts with smoked streaky bacon,what i want to do,is add a little bit more flavor i'm,already starting to think,about my gravy,so the bacon protects it stops it from,drying out,but it's going to start,to really give,my gravy a wonderful base,turn down the oven to 180 degrees,this five kilogram bird will feed eight,people comfortably it needs roasting for,two and a half hours or half an hour per,kilo basting every so often,back in,and now,she's on the way look at that beautiful,it's as pretty as the christmas tree,right,that smells,fantastic,wow,look at that,beautiful,that,is 90 of your work done there,to test the turkey is cooked stick a,knife into the bottom of the thigh and,if the juices run clear it's done the,secret now is to let the turkey rest,uncovered for two and a half hours as,the meat relaxes it reabsorbs its juices,making it succulent and tender plus,it'll be easier to carve,it might seem like a long time to let it,rest but remember the turkey doesn't,need to be piping hot because i'm,serving it with hot gravy,that,looks like a million dollars,let that rest,because the flavor will be 10 times more,exciting once it's rested,the key to pulling all the different,elements of your christmas dinner,together on the plate is the gravy my,recipe for turkey gravy made with cider,and walnuts has a wonderful aptly nutty,flavor which beautifully complements the,turkey meat and fruity pork stuffing,as that turkey's resting,i want to make the most amazing gravy,when i say amazing i really do mean,amazing,drain the excess fat from the roasting,tray and put it back on the heat,then remove the bacon from the top of,the turkey,and the roasted onions from the cavity,look at them,my god they smell amazing,finally take out the roasted lemon,first of all cut up the bacon,l

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How to Cook a Turkey

How to Cook a Turkey

hey I'm John canal and today on preppy,kitchen I'm going to give you all my,tips and tricks to cook the perfect,turkey so let's get started first off,set that oven to 450 it needs to be nice,and hot to seal the juices and that,turkey in and also give you that,wonderful crisp skin your bird needs to,thaw at least like it'll take a while to,thaw so start it maybe two to three days,in advance you do not want to cook your,turkey ice cold even if you bought a,fresh bird or if your bird is freshly,thawed it needs to warm up on the,countertop for about an hour to get the,chill off should be close to room,temperature,once your turkey is completely thawed,and warmed up on the countertop drain,any juices that were in the roasting pan,and Pat it completely dry you want your,skin to crisp up nicely and water is,your enemy here,so I'm peeling and quartering one onion,that's part of my aromatics I went into,the garden and I got the last of my sage,and rosemary it's going to be kind of,freezing soon so it won't last long,you're going to want 10 to 12 sprigs of,rosemary sage and Thyme today I'm using,my thyme for something else,cut a garlic head down the middle,and that's it for my chopping right now,we have to make a wonderful concoction,of butter to rub inside and out and,really Infuse a ton of flavor into this,turkey,grab one cup or 226 grams of softened,butter if you're using salted butter,that's totally fine just reduce the,added salt by like a heaping quarter,teaspoon,so your butter has to be softened,because you're basically making a,compound butter this is what I love,doing every Sunday for my roast chicken,that I make I'll add some tarragon and,maybe some Rosemary sometimes too and,really it works some wonders for getting,flavor on top of the skin but also,underneath that's where all the flavor,soaks in,to my softened butter I'm adding two,teaspoons of salt I like using sea salt,in these recipes because it's a nice,mellow salt and one and a half teaspoons,of Cracked Pepper so it's one and a,teaspoons of cracked black pepper,this is empty,this is a nice turkey it's another great,flavor but I know a lot of you are,really fond of a brine a brine is,basically a long salty bath might be,some sugar in there there could be some,spices in there as well it's really what,you want to add and it gives you a,juicier and sometimes more flavorful,bird,if you're brining your bird just drain,it and Pat it dry before you're starting,this you do not want a wet turkey today,I'm just doing salt and pepper but you,can add any spice blend you want to your,compound butter I love having some Cajun,seasoning in here you could have some,Greek spice mix too there's a lot of,delicious things and you can really make,this your own because chances are you're,making this for a special day like,Thanksgiving work all that salt and,pepper in there so it's evenly,distributed and now it's time to rub it,under and over our bird skin we're ready,to start one unfortunate thing that's,been happening a lot I'm just going to,fill my cavity up with my garlic and,onions while we talk,a lot of times they're processed and the,skin is ripped and this one is so crazy,you can see the skin roped all the way,across the top and that flap should be,over here the skin helps hold the,moisture of the turkey in so it's really,disappointing when it happens but I'll,show you what to do to fix it all right,that's filled best to use your hands for,this and you're going to start by Going,Under the Skin So carefully without,ripping the skin,work your hands underneath the turkey's,skin to create cavities where we can add,stuff in and the one other thing is you,want to go into the leg too carefully,so you can also add some butter there,a lot of people get intimidated by,roasting a turkey and honestly it's the,same as making chicken like if you ever,make a roasted chicken it's not very,different it's just larger and because,it's larger something's gonna happen,like you can get too dry if it over,bakes maybe it doesn't have enough,flavor because you're not going under,the skin and you know little things like,that so in this video I really just want,to show you how easy it is to prepare,your turkey even if you get a bum one,like I did hmm,okay,this is great so now I can add butter in,here,and everywhere else lots of flavor,so I'm basically getting a big glob of,butter Under the Skin like this and then,working it in with my hands to mash it,down don't try and mash it Down Under,the Skin go over the skin and get like a,nice even layer,so before I get to fixing these issues I,have my eight sprigs of Rosemary and my,eight sprigs of sage and I'm just going,to stuff that right in there along with,your quartered onion and halved garlic,head,now you're going to add your compound,butter mixture all over the turkey top,and bottom and you can see how well the,butter is sticking because we dried the,turkey skin off,I'm going to tie the legs together with,kitchen twine a lot of turkeys come with

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Fail-Safe Roast Turkey | Jamie Oliver

Fail-Safe Roast Turkey | Jamie Oliver

guys we're going to cook turkey whoa,this is one of the biggest meals of the,year guys whether it's Thanksgiving or,Christmas time you need a fail-safe,recipe that guarantees perfect results,and tastes every single time really good,honest gorgeousness so one of the first,things you need to do to guarantee the,most amazing succulent roasted turkey is,actually get the turkey out of the,fridge at least two two-and-a-half hours,before you want to cook it I always,recommend buying a high welfare,free-range turkey which is the one I'm,using here it's not just more ethical,their flavor is incredible,before we start prepping the bird for,roasting we got to think ahead a little,bit and we want a trivet that's going to,make the best gravy ever we've got three,or four little medium sized onions these,are going to roast under the bird go,gorgeously sweet some celery some,carrots you want quite crude and quite,big put a little rosemary in there put a,few bay leaves in there and also this is,the opportunity to put in your giblets,turkey neck is like oxtail the depth of,flavor and the collagen and the,gorgeousness and the oh it's,unbelievable right so we're just going,to shake that in that's how trivet done,if you want to know how to make the most,amazing gravy click the link I'm going,to give you a recipe for basic,preparation of a gorgeous bird okay you,want about half a pack of butter most of,this will drain off along with the,actual natural turkey fat so just rub it,on there's no sort of polite way to,prepare your turkey so let me just wash,my hands then we're going to season,generously with lovely sea salt so,nicely ground black pepper we've got,some nutmeg it just feels like that,little age of Christmas half a nutmeg is,all you need okay so now let's talk,about stuffing a lot of people Ram a,load of stuffing in this cavity here and,what that does it's not a pretty sight,I'll admit but what it does is it stops,the natural airflow going into the bird,and it,a message with your cooking times okay,we want to stuff it from the neck,actually with about 600 grams to a kilo,depending on the size of your turkey and,then just tuck the skin back under like,that and look you would have never have,known I've been there okay if you want,to see how to make the stuffing for this,click the link place your turkey onto,the trivet I did say you don't want to,fill it up but just a little Clementine,just a little Christmas Clementine put,one or two up there and of course you,can grab some rosemary or thyme and get,that out there as well just give it a,little rub get it a little bit of butter,on there shove it in there it hasn't,stopped the air going in but it will,create the opportunity for fragrance and,potential and gorgeousness a thing that,I would recommend is a thermometer now,we're going to push this thermometer in,to the fattest part of the turkey and,just leave it there it will give you an,honest reading about what's happening on,the inside of the bird we want you to be,on top of that get a little foil this is,going to really help retain juiciness,and also protect the skin and I just,exposed a thermometer like this super,super helpful my medium-sized turkey,here is seven kilos on the head,calculating the cooking times at 35,minutes per kilo you work out your x,guys and get that bird in the oven at,180 degrees Celsius which is 350,Fahrenheit find out more in the,description box below don't be afraid to,go in halfway through the cooking remove,the foil and get a little spoon of fat,and just baste the turkey with all those,gorgeous cooking juices pop the foil,back on and about half an hour before,the end of its cooking time remove the,foil for the skin to crisp it up so here,you go guys a beautiful beautiful turkey,this bird has been out for about half an,hour is cool enough to pick up right,we're going to just pour any juices out,put it onto a warm platter and you can,just put a bit of tinfoil over this and,a tea towel two hours resting is going,to be gorgeous it's not optional it's,not a luxury it's essential so there you,go guys that is my perfect roast turkey,no tears guys let's get this right,and of course keep the comments coming,in we love to hear what you think and,give us a like if this video was helpful,for you good luck take care and whatever,you're cooking wherever you're cooking,it have a brilliant brilliant time well,we're here to help you and support you,and hopefully inspire you so have a,little browse around Jamie Oliver calm,there's so much content there for free,because we love it and we love you guys

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How to Cook THE BEST Juicy Turkey Recipe | Views on the Road Turkey

How to Cook THE BEST Juicy Turkey Recipe | Views on the Road Turkey

hello and welcome today i'm gonna be,remaking the recipe that you guys made,famous all i did was share how we make,our turkey here at home and friends this,is the best recipe you're gonna have for,turkey not only is it juicy it's cooked,to perfection and even those turkey,haters ended up loving this recipe so,all i'm going to do today is make it,super quick and easy one of those,recipes that you can just go to and boom,done style now let's go over our,ingredients,let's start by cleaning our turkey i'm,gonna have a handful of salt and i'm,gonna sprinkle it everywhere and i'm,gonna scrub it for a good,two to three minutes,just to make sure that we have,scrubbed our turkey exfoliated well so,that we can get a real crispy skin,and if you're scared to stick your hand,in the inside,then you shouldn't be eating this turkey,i'm just kidding get some gloves,get somebody brave to do it,so i use anywhere from one to three,tablespoons depends on my mood today you,can see that i went heavy on the salt,uh what kind of turkey are you using the,brand today i'm using the heb natural,young turkey young turkey is my favorite,after you scrub your turkey you want to,rinse with some cold water,and one of our turkeys is missing a wing,but that's okay yes,we had a difficult time finding our,turkey this year and we're just grateful,we are,and boom done we've cleaned our turkey,now i'm just going to make sure to drain,any kind of water that's left in the,crevice and i'm going to place this on a,safe and poultry cutting board while,cloud finishes disinfecting our sink,thanks god you got it,to your bowl you want to add half a cup,of mayonnaise,half a cup of ranch dressing,half a cup of melted butter,for our seasonings we have half a,tablespoon of paprika half a tablespoon,of garlic powder and one tablespoon of,parsley,combine all your ingredients,and set it to the side in a big bowl you,want to add about two pounds of your,herb seasoned stuffing,two cups of chopped onions and two cups,of chopped celery,two tablespoons of dried parsley,one and a half sticks of melted butter,three and three-fourths cups of chicken,broth and at this point it's time for us,to combine all our ingredients you can,also add your favorite type of herbs or,seasonings to this let us know in the,comments what your favorites are,and now it's time to take our sauce,mixture,and coat it all over our turkey,and you want to make sure to coat every,little crevice even going inside the,neck,take the sauce and place it in the,cavity,you know what cod i don't need you,making those faces right now somebody,has to do this job okay and if you're,the one,and if it's you guys i'm proud of you,somebody has to do it it's really not,that bad what you won't do,you are loved and appreciated,and i love you guys too that's why i'm,making this a little bit shorter for you,guys,millions of people have made this recipe,and the feedback was,9.99 out of 10. yay i'm so happy this,recipe worked for you guys one of the,things that you shouldn't do with this,turkey is lift the skin in order to get,some of the sauce in there,friends i'm going to tell you this,turkey the combination that we just did,it really brings some flavor so now that,we're done i'm going to be placing the,stuffing right inside,but if you don't want to do that feel,free to make it comfortable for your,home by adding about three to four big,apples right in the cavity so we can,keep that structure okay we want you,guys to present this in your home and we,don't want a christmas story scenario,here we want a really beautiful turkey,make sure to keep your hands clean and,even though my hands are going to get,dirty again i'm going to keep them clean,take your stuffing and make a nice,little ball by pressing it together this,way,that not a little ball that's a,volleyball it's a softball okay okay,it's going to make it easier for you to,place,inside,the cavity,see,stop cloud,and when i'm placing,the stuffing inside,i place it like this,and then i start like this and then i,push it in okay it's like,just like that,i know i'm extra step-by-step but we,have a lot of,new families that haven't made a turkey,or some of you that are overseas and you,miss your families and,you guys need a little help,to feel more at home,and cloud and i are here we love you,and we're happy that you want to make a,turkey,and once you're done stuffing your,turkey you're going to place an,apple just pick the biggest apple you,can find at the grocery store,that's going to keep our stuffing in,place,now i'm going to add our chicken broth,to the sides of our tray,and what this is going to do it's going,to produce enough steam to really cook,our turkey and also to keep it nice,tender and juicy,now i'm just gonna go ahead and seal our,turkey nice and tight with the foil,depending on the size of the foil i use,five or six sheets and i align it at the,bottom of my foil tray and then i'm just,going to seal it nice and tight and this,is going to help us produce enough

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