Any good recipes for a whole turkey?

I'm cooking a whole turkey for Christmas day and wanted to know if anyone had any great recipes?Any good recipes for a whole turkey?
* 1 (8 to 10 pound) turkey


* Kosher salt and freshly ground black pepper


* 1 medium onion, quartered


* 1 head garlic, halved


* Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage


* 2 bay leaves


* 8 tablespoons unsalted butter (1 stick), melted








Directions





Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.





Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.





Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.Any good recipes for a whole turkey?
Traditional roast turkey with pork, sage and onion stuffing





Nothing beats a great Christmas roast, this recipe is reliable, tasteful and easy-to-follow





Ingredients


1 Turkey, about 6.3 kg oven-ready


175g Butter, softened


225g rashers of streaky bacon, very fatty


1 pinch salt and fresh ground black pepper





For the pork, sage and onion stuffing


900g pork sausage meat, good-quality or finely minced pure pork


2 tsp dried sage


1 large onion, grated or very finely chopped


4 tbsp white breadcrumbs


1 egg, beaten (optional)


1 pinch salt and fresh ground black pepper





For the gravy


2 tbsp plain flour


900ml turkey giblet stock, giblet stock


Directions





1. Before you start, please bear in mind that it is important to take the turkey out of the fridge last thing on Christmas Eve to allow it to come to room temperature so that it heats up immediately you put it in the oven. The same applies to the stuffing (you can make this on Christmas Eve, ahead of time), and you also need to remove the 6 oz (175 g) of butter to soften ready for the morning.





2. To make the stuffing, combine the breadcrumbs with the onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly. Next work the sausagemeat or minced pork and egg, if using, into this mixture and season with salt and pepper. Leave the stuffing covered in a cool place - but not in the fridge, as it shouldn't be too cold when you come to stuff the turkey.





3. Preheat the oven to gas mark 7, 425掳F (220掳C). Begin, on the morning of cooking, by stuffing the turkey. Loosen the skin with your hands and pack the stuffing into the neck end, pushing it up between the flesh and the skin towards the breast (though not too tightly because it will expand during the cooking). Press it in gently to make a nice rounded end, then tuck the neck flap under the bird's back and secure with a small skewer. Don't expect to get all the stuffing in this end - put the rest into the body cavity.





4. Now arrange two large sheets of foil across your baking tin - one of them widthways, the other lengthways (no need to butter them). Lay the turkey on its back in the centre, then rub it generously all over with the butter, making sure the thighbones are particularly well covered. Next season the bird all over with salt and pepper, and lay the bacon over the breast with the rashers overlapping each other.





5. The idea now is to wrap the turkey in the foil. The parcel must be firmly sealed but roomy enough inside to provide an air space around most of the upper part of the turkey. So bring one piece of foil up and fold both ends over to make a pleat along the length of the breastbone - but well above the breast. Then bring the other piece up at both ends, and crimp and fold to make a neat parcel.





6. Place the roasting tin on a low shelf in the oven and cook at the initial high temperature for 40 minutes. After that, lower the heat to gas mark 3, 325掳F (170掳C) and cook for a further 3 hours for a 12 lb bird (around 5.5 kg), or 3.5 hours for a 14 lb bird (around 6.3 kg). Then tear the foil away from the top and sides of the bird and remove the bacon slices to allow the skin to brown and crisp. The bacon rashers can be placed on a heat-proof plate and put back in the oven to finish cooking till all the fat has melted and there are just very crisp bits left. (I like to serve these crunchy bits with the turkey as well as bacon rolls.) Turn the heat up to gas mark 6, 400掳F (200掳C) and cook the turkey for a further 30 minutes. The turkey will need frequent basting during this time, so the whole operation will probably take nearer 40-45 minutes.





7. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be golden and clear. And the same applies to any part of the bird tested - there should be no trace of pinkness in the juices. You can also give the leg a little tug, to make sure there is some give in it.





8. Then remove it from the roasting tin (using a carving fork and fish slice) and transfer it to a warm carving dish. If you can engage someone's help while lifting it, it's a good idea to tip the turkey to let the excess juice run out. Leave the turkey in a warmish place for 30-60 minutes to 'relax' before carving: provided it's not in a draught it will stay hot for that length of time, and it will give you a chance to turn the heat up in the oven to crisp the roast potatoes.





9. Meanwhile, to make the gravy, tip all the fat and juices out of the foil into the roasting tin. Spoon off all the fat from the juice in a corner of the tin, then work the flour into the remaining juices over a low heat. Now, using a balloon whisk, whisk in the Turkey Giblet Stock bit by bit, until you have a smooth gravy. Let it bubble and reduce a bit to concentrate the flavour, and taste and season with salt and pepper. (And when you have carved the turkey, pour any escaped juices into the gravy.
It gets no better than this:





Good Eats Roast Turkey





Recipe courtesy Alton Brown





Show: Good EatsEpisode: Romancing the Bird (A Good Eats Thanksgiving)





* RECIPE


* COMMENTS %26amp; REVIEWS(2133)


* VIDEOS(2)





Good Eats Roast Turkey





*


Cook Time





2 hr 30 min


*


Level





Easy


*


Yield





10 to 12 servings





Close


Times:





Prep


15 min


Inactive Prep


7 hr 0 min


Cook


2 hr 30 min


Total:


9 hr 45 min





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Ingredients





* 1 (14 to 16 pound) frozen young turkey





For the brine:





* 1 cup kosher salt


* 1/2 cup light brown sugar


* 1 gallon vegetable stock


* 1 tablespoon black peppercorns


* 1 1/2 teaspoons allspice berries


* 1 1/2 teaspoons chopped candied ginger


* 1 gallon heavily iced water





For the aromatics:





* 1 red apple, sliced


* 1/2 onion, sliced


* 1 cinnamon stick


* 1 cup water


* 4 sprigs rosemary


* 6 leaves sage


* Canola oil





2 to 3 days before roasting:


Directions





Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.





Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.


Early on the day or the night before you'd like to eat:





Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.





Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.





Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.





Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.





Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Ideas?








Boiled Turkey





Ingredients A


1 turkey (weighing about 5 kg)





Ingredients B


1 kg chopped small oysters


1 kg grated bread crumb


2 level tablespoons salt


1/2 teaspoon pepper


A grain of cayenne


60g butter


2 eggs (slightly beaten)





Action


a. Fill the breast of the turkey with some,


of this dressing and put the reminder,


into the body. Sew up, and truss.





b. Dip a large cotton cloth into cold water,


and after wringing it well, dredge it thickly,


with flour.





c. Pin the turkey in this cloth,


and plunge it into boiling water.





d. Boil rapidly for 15 minutes,


and set fire back and simmer,


for 3 hours.





e. Serve with oyster sauce.





Roast Turkey





Ingredients


1 young turkey


Salt


Flour





Action


a. Rub the entire surface of the turkey,


with salt.





b. Sift flour over it and place,


on its side on a rack,


in the roasting pan.





c. Cover and place in a preheated 200掳C,


or 392掳F oven and cook about 3 hours,


until tender.





Note:


a.Be sure to keep plenty of water in the bottom,


of the roaster during the cooking.





b. Add water after every 15-20 minutes.





c. Remove the lid during the last 30 minutes,


to brown both sides.





Bread sauce for Roasted Turkey





Ingredients


1 onion


500 ml milk


Liquid from the roast-pan


Pieces of bread


Cayenne


Sage


Celery salt


2 tablespoons butter





Action


a. Peel and slice the onion.





b. Add turkey liquid into onion,


and simmer it in the milk, until tender.





c. Put the bread pieces into a stewpan.





d. Remove the onion.





e. Strain the hot milk over it.





f. Cover it close, and let it soak,


for an hour.





g. Beat it up with a fork,


till smooth.





h. Add the mace, cayenne, salt,


sage and butter.





i. Boil it up, and pour it over the roasted turkey.


Serve hot.





Merry Christmas!
when i make a turkey I keep it really simple that way people can dress it up the way they want...the key is to keep the meat moist and juicy...you don't need to add all that other stuff...i use a deep roasting pan (a disposable works too) and follow the cooking directions...only i put the bird in upside down (breast down) and don't touch it for an hour...after that I baste it with a little butter and salt and pepper...and cook for another 2 hours (or so) basting whenever i feel like it...about the last hour I flip the bird right side up to make it look prettier...and i get rave reviews for how good the turkey it...it literally falls right off the bone
Here is a recipe that your whole family will love, and you will thank this guy on yahoo answers, here it is!





http://www.youtube.com/watch?v=bxjFqtfJl鈥?/a>





Best answer please!
Here's a great recipe:





http://www.ehow.com/how_4581369_cook-gre鈥?/a>
The website below should help.