BETTER
recipes
Super Moist Thanksgiving Roasted Turkey Recipe
INGREDIENTS
10 pounds fresh whole turkey or frozen whole turkey, thawed
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 tablespoons Knorr® Chicken flavor Bouillon
1 large shallot or onion, chopped
1 tablespoon fresh rosemary leaves
1 envelope Knorr® Roasted Turkey gravy mix, prepared according to package directions
DIRECTIONS
1. Preheat oven to 425°. Remove giblets from turkey cavities and rinse turkey inside and out; pat dry; set aside.
2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, Knorr® Chicken flavor Bouillon, shallot and herbs in medium bowl; set aside. Starting at neck, gently loosen skin on turkey and evenly spread 1/2 of the mayonnaise mixture under skin. Tie legs together.
3. Arrange turkey, breast side up, in roasting pan with rack; rub remaining mayonnaise mixture over outside of turkey. Tent with aluminum foil and roast for 1 hour. Decrease oven to 350° and roast turkey 1-1/2 hours. Remove foil and continue roasting, for 30 minutes, basting with pan juices, until temperature reaches 165°and skin is browned and crispy. Let stand covered loosely with foil 20 minutes before carving. Serve with prepared Knorr® Roasted Turkey gravy mix.
Hellmanns.com
Brown Sugar-Glazed Turkey with Pomegranate Seeds
INGREDIENTS FOR SEASONING
1 12–14 pound fresh turkey
6 tablespoons kosher salt
4 tablespoons ground black pepper
1 tablespoon granulated sugar
1 tablespoon paprika
Pomegranate seeds for garnish
INGREDIENTS FOR THE GLAZE
1/2 cup packed light brown sugar
1/2 cup bourbon
2 tablespoons soy sauce
2 tablespoons unsalted butter
1 teaspoon paprika
DIRECTIONS
1. Mix salt, pepper, granulated sugar, and paprika in a small bowl. Rub the seasoning all over the turkey. Refrigerate 12–24 hours.
2. Preheat oven to 425°F. Line a roasting pan with Reynolds Wrap® Aluminum Foil. Place turkey on a roasting rack set inside a large roasting pan. Roast until golden brown, 35–40 minutes.
3. Simmer brown sugar, bourbon, soy sauce, butter, and paprika in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon, 6–8 minutes. Reduce heat to low and keep glaze warm until ready to use.
4. Reduce oven temperature to 325°F and roast turkey until an instant-read thermometer inserted into the thickest part of breast registers 100°F to 110°F. Then, baste every 10 minutes, until thermometer registers 165°F, 60–75 minutes total after reducing oven temp to 325°F. Transfer to cutting board and let rest for 30 minutes before carving. Sprinkle with pomegranate seeds.
ReynoldsBrands.com
