Need help cooking a turky please help?

Question

ok i realy need help with this i am a man and i have a 10 or 11 pound turky i have sean my mom and other people do it but never done it my self i need detials on how to do this and thing i need or might need this will only be for my self so it dosent have to be perfect btw i am not a great cook anny help would be great btw i know the basics like u have to take it out guts and put the stuffing in and i know it takes for every but thats realy about it

Answer 1

Best Answer - Chosen by Asker

Here is a recipe for Citrus-Rosemary Turkey
Ingredients
Citrus Rosemary Salt:


* 1 tablespoon fresh rosemary leaves, chopped
* 2 tablespoons lemon zest
* 1/2 cup coarse salt

Roasted Turkeys:


* 1 (8 to 10-pound) whole turkeys
* 2 small whole onions, peeled
* 2 carrots, cut in half
* 2 celery stalks, cut in half
* 1 quart chicken stock or broth
* 1 cup extra-virgin olive oil, divided
* 8 sprigs fresh rosemary
* 2 lemons, halved
* 4 large carrots, halved lengthwise
* 8 celery stalks
* 3/4 cup butter
* 3/4 cup all-purpose flour


Directions

For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.

Preheat the oven to 425 degrees F.

Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.

Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.

Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.


Carve turkey and serve with gravy.

Source(s):

Foodnetwork.com

Asker's Rating:

Asker's Comment:

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Answer 2

Well to start take his turban off ,stuff him then put him in the oven,only kidding before everybody goes nuts.The main thing is make sure your turkey is well cooked and it should taste just fine,good luck.

Answer 3

Squeezing the butter and herb mixture between skin and meat and rubbing butter and saffron mixture all over the turkey, take this turkey to a new level and make it a delicious meal.

Main Ingredients:

Turkey: 1 (about 12-14 lb)
Butter: 6 tbsp
Fresh Tarragon: 2 tbsp finely chopped
Fresh Parsley: 2 tbsp finely chopped
Olive oil: 1 tbsp
Saffron: a pinch
Starch: 2 tbsp
Salt
Pepper


Stuffing Ingredients:

Oil: 1 tbsp
Onion: 1 medium, chopped
Mushroom: 1/2 cup chopped
Bread crumb: 1-2 cup
Fresh Tarragon: 1 tbsp finely chopped
Fresh Parsley: 1 tbsp finely chopped
Carrot: 1 medium, finely chopped
Salt
Pepper


Directions:

1. Defrost turkey in the refrigerator for several days. Allow approximately 5 hours of defrosting for every pound

2. Bring turkey to room temperature before cooking.

3. Preheat the oven to 350 degrees F.

4. Remove the neck and giblets from turkey cavity and completely wash the turkey.

5. Pat the turkey dry with paper towels

6. Separate skin from breast meat.

7. Mix together well 4 tbsp butter, 2 tbsp finely chopped tarragon, 2 tbsp finely chopped parsley, 1 tbsp olive oil, some salt and pepper.

8. Squeeze in the mix between skin and meat and massage the skin well.

9. To make stuffing, Saute chopped onion and mushrooms.

10. Blend in bread crumbs, 1 finely chopped carrot, some chopped parsley and tarragon, salt and pepper to taste.

11. Put stuffing into turkey cavity and bind it up with string around legs and breast.

12. Blend 2 tbsp butter with some hot water, saffron, salt and pepper and rub all over the turkey.

13. Put turkey in a baking dish and cover it with aluminum foil.

14. Place it in the oven and cook for 2 hours, basting regularly.

15. Put potatoes and chopped carrot around the turkey after 2 hours and continue cooking.

16. Check the temperature inside the turkey breast until it reaches 165 degree F. Meanwhile baste turkey with its broth regularly.

17. After reaching 165 degree F, remove aluminum foil and cook for another 20 min or until skin becomes golden.

18. Remove turkey from oven and let it rest for 15 min before serving.

19. To make the gravy, melt 2 tbsp butter and mix well with starch on the heat.

20. Add 2 cups turkey broth to it and bring it to boil.

>>>>>>>>>>>>>>>>>>>>>>HAPPY COOKING <<<<<<<<<<<<<<<<<<<<<<<