The World's Best Turkey Recipe - A Tutorial
User Reviews
5
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Prep Time
1 hr
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Cook Time
3 hrs
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Total Time
4 hrs
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Servings
10 servings
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Calories
668 kcal
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Course
Main Course
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Cuisine
American
The World's Best Turkey Recipe - A Tutorial
Description
The World's Best Turkey Recipe focuses on enhancing a 10–14 pound whole turkey by injecting it thoroughly with wine to impart moisture and flavor throughout the meat. The bird is then seasoned liberally with salt, black pepper, and onion powder and refrigerated to marinate for up to 48 hours, allowing deeper seasonings and tenderness.
The accompanying stuffing combines finely chopped onions, tomatoes, red bell peppers sautéed with olive oil, apples, green olives, capers, raisins, and turkey bacon, mixed with lightly beaten eggs to bind. This mixture blends savory, sweet, and tangy elements to complement the turkey's flavor. The stuffing is prepared separately and cooled before eggs are added to maintain texture.
Before roasting, the turkey is removed from the marinade, and the combined preparation ensures even flavor penetration and moistness. The use of a roasting rack, turkey injector, cheesecloth, and probe thermometer suggests precise cooking techniques for an evenly roasted bird. This detailed tutorial lends itself to a well-seasoned, tender turkey with balanced stuffing suitable for a special meal.
Ingredients
For the Turkey
- 10-14 lbs turkey
- 1 wine bottle of
- salt
- black pepper
- onion powder
For the Stuffing
- 3 onion peeled, large
- 6 plum tomatoes
- 2 red bell pepper
- 5 apple cored and seeded, Granny Smith variety
- 1 Jar capers drained
- 2 Cups raisins
- 1 Cup green olives pitted
- 6 trips turkey bacon or regular bacon
- 4 egg lightly beaten
- 2 Teaspoons olive oil
Tools needed
- Roasting Rack
- Turkey Injector
- cheesecloth
- Probe thermometer
Instructions
- Clean turkey inside and out and pat dry with paper towels
- Place turkey on a roasting pan with a rack
- Inject the bird ALL OVER with wine (red or white)
- Season with salt, pepper and onion powder
- Cover and place in the fridge to marinate for 48, 24 or 2 hours
For stuffing
- Place onions on a food processor and pulse a few times until the onion is cut in tiny pieces
- Repeat the same process with tomatoes and peppers
- Place a large pan over medium heat, add the olive oil and cook the tomatoes, onions and peppers until softened. Season with salt and pepper
- Meanwhile, place the apples on the food processor and pulse until the apple is cut in tiny pieces. Repeat the same process with the olives and the cooked bacon
- In a large bowl place the cooked onions, tomatoes and peppers. Add the olives, bacon, apples, capers and raisins. Mix until combined.
- Let this mixture cool BEFORE adding the eggs
- Add the eggs and mix
For the turkey
- Remove turkey from fridge and uncover
- Tuck the wings underneath the bird and tie his legs together with a string
- Preheat oven to 325 F.
- With a thin knife, make DEEP incisions all over the turkey.
- Using your hands, stuff each incision with stuffing. The more incisions the better
- Place the rest of the stuffing in the cavity and over the legs
- Season the surface of your turkey with salt and pepper
- Cover your turkey with a moistened cheesecloth
- Roast on the lower rack of your oven
- Every 45 min to 1 hour pour some wine over the cheesecloth to keep the bird moist
- The last hour remove the cheesecloth and keep basting
- Turkey is ready when a thermometer inserted the meaty part of the bird registers 160 F.
- Remove from oven and let it rest covered for at least 30 minutes. The bird will continue cooking to 165 F.
- Carve and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 41g | 14% |
| Protein | 74g | 148% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 297mg | 99% |
| Sodium | 625mg | 26% |
| Potassium | 1274mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1435IU | 29% |
| Vitamin C | 43.6mg | 48% |
| Calcium | 79mg | 8% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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