Our Favorite Ina Garten Thanksgiving Turkey Recipe Videos | Barefoot Contessa | Food Network

From Roast Turkey with Truffle Butter to Herb-Roasted Turkey Breast, these are our favorite Ina Garten Thanksgiving turkey recipe videos! #Thanksgiving #Turkey #BarefootContessa #FoodNetwork #InaGarten
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:04 – Roast Turkey with Truffle Butter
3:25 – Tuscan Turkey Roulade
7:49 – Herb-Roasted Turkey Breast
10:54 – Perfect Roast Turkey

Get the recipes:
Roast Turkey with Truffle Butter – https://foodtv.com/3jYwY0T
Tuscan Turkey Roulade – https://foodtv.com/3CMACEZ
Herb-Roasted Turkey Breast – https://foodtv.com/2JvadFb
Perfect Roast Turkey – https://foodtv.com/3K4IJTT

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Our Favorite Ina Garten Thanksgiving Turkey Recipe Videos | Barefoot Contessa | Food Network

My friend Sarah Chase has written two of my favorite cookbooks of all time open House Cooking and Cold Weather Cooking. But the best thing is, she was involved in the Turkey hotline at Thanksgiving, so she knows everything there is to know about turkeys and the crazy questions, right I do.

So she’s here to make a turkey with me. Who better to do it? And we’re going to make a turkey with white truffle butter, which I think is such a great idea. And you’re going to put it under the skin. Yes.

What we want to do is with your hands, and this is not the most pleasant job in the world. And pretty much you don’t want to have anything on your hands like a big rock that’s going to tear the turkey skin because you want to keep it.

We want a big rock on your hands, but. Not while you’re making the turkey or. Not. This hand is going underneath the turkey. And then we take wads of butter. Wads of butter. Always a good idea. And Thanksgiving after. All. We smoosh it around underneath the skin.

And what this butter is going to do is help keep the meat very, very moist and also perfume the entire bird. We’re just going to take an onion and cut it in eighths. You don’t even have to peel it just like that because.

Rather than stuffing the turkey, we’re just going to put aromatics in the cavity, which actually lessens the roasting time. Okay. So we’ve got an onion and a half a head of garlic. The whole thing peel and all. Okay. So the first thing we have to do is salt and pepper it.

Right. Yeah. Okay. So you’re going to hold it open and I’m going to put salt in lots of salt. Yeah. Lots and lots of salt. Make sure it tastes really good. And pepper. Okay. And then onions. Okay. We want some time in there.

Actually, the wackiest story I ever heard is a very good friend. Put the turkey in the oven, set it, and went for a walk. And when he came back, couldn’t open the oven door. And I said, why? She said, because I set it on clean.

So they had to unscrew the door in order to get the turkey out. And I said, what did you do? And she said, I served it. She said it was very clean. Okay. So should I tie it up? Sure.

I’m just going to drizzle a couple tablespoons of olive oil over, Pat it all over. And this is just almost like suntan lotion. Helps with the even browning no SPF in here. The turkey roast gets it nice and brown. And you just want to rub a light coating all over.

And once that is on, you want to take your time a little bit extra time. Isn’t that gorgeous? And just sprinkle it over the top, sort of in a very French bistro manner. And then lots of salt and pepper again on the on the skin.

Because I don’t know about you, but I live to eat the turkey skin. Okay, into the oven 325 degrees for about two and a half to three hours, until the white meat is 160 degrees right in the middle of the breast. And the good news is no basting about halfway through.

When the breast is golden. Cover it loosely with aluminum foil just to prevent the skin from burning. And how’s this for an idea? If you want the skin to be crisp, don’t base the turkey at all. Take the turkey out to rest for 15 to 20 minutes and cover tightly with aluminum foil.

It’ll bring all the juices back into the turkey. I have knives and forks for everybody. Or am I going to? I’m going to give you a taste. How’s that? All right. And I’m using my fingers. That’s the best turkey I ever had. Was unbelievable. And how easy was that?

First I’m going to make the filling. Two tablespoons of olive oil. I love these Tuscan flavors. And I’m going to put a little prosciutto in it to give it extra flavor. One and one half cups of onion. I’m going to add three quarters of a teaspoon of fennel seeds.

It’s going to give it great flavor. And I’m going to cook these together until the onion is tender. So I’m going to add some garlic. Two tablespoons which is about six cloves. I always add at the end because you don’t want to burn the garlic. That’s a terrible flavor. Not good in Turkey.

So I’m just going to cook this for about 30s or a minute just until you can smell that garlic. To turn it off next. Rosemary, it’s got a lot of flavor. I need about a tablespoon chopped up. The next thing is one tablespoon of chopped sage.

Right in. So that’s the urban onion mixture. Next the turkey. So what I asked the butcher to do is give me a whole boneless turkey breast with the skin still on. And then I asked him to butterfly it, which means to take it and fold it out.

So we kind of cut this way and opened it up. And that way I get the herb and onion mixture throughout the whole turkey. So first I’m going to season it. I need four teaspoons of salt. Don’t skimp on the salt. It makes all the difference in the world.

And one and a half teaspoons of pepper. Okay. The next ingredient is butter because it’s going to keep it really moist. I’m going to take four tablespoons. And I know you’re going to think I’m crazy, but I’m going to grate it. It’s kind of the easiest way to distribute it.

You want to make sure you get all the butter in and just distribute it like this. And then it gets rolled up inside the turkey and keep it really moist and delicious. Okay. Next is the onion mixture. I’ll just spread the whole thing out. Just like this. Okay. And now prosciutto.

So I’m going to take slices of prosciutto and just lay them right on top. So I’m going to start at one end. And when it’s done you’ll see it’s going to look absolutely gorgeous. So I’ve got kitchen twine. The tighter you tie it, the more evenly it’s going to cook.

So really give it a nice yank when you’re tying it that every 1.5in. This will feed probably 8 to 10. Now just to make it look really pretty, I’m going to take sage leaves and put them underneath each of the ties.

And then when it comes out of the oven, it looks just gorgeous. Okay. How does that look? I put it on a rack so it doesn’t sit in the pan juices. It roasts evenly all around. Okay. Right on top.

Okay. It’s pretty dry, but I’m going to pat it dry with paper towels because it’ll brown better if it’s dry. Just. Have it like that. Perfect. Brush it with olive oil. Make sure it gets nice and browned. Beautiful brown skin, of course. Lots of salt and pepper.

And last I’m going to put one cup of wine. Don’t pour it over the turkey. Put it right in the pan and one cup of water in the bottom of the pan. There are two steps. First, I’ll put it in a 350 degree oven and roast it for an hour and 45 minutes.

The time will depend on the size of the turkey, so check it with an instant read meat thermometer and when it registers 150 degrees, it’s done. Then second, and equally important, I’m going to cover it with aluminum foil and let it rest for 15 minutes so the juices get back into the turkey.

Okay. Are you ready for a gorgeous turkey? Ta da! I love the way it looks. All the flavoring gets all the way through it. You can see the fennel seeds. Okay. So I’m going to put one big piece right here. The restaurant on the platter.

This is so moist, it doesn’t even need gravy. It’s got pan juices. Right over the turkey. I would say, once you’ve made a turkey this way, you’re never going back to the. Old fashioned way. It is Thanksgiving, so you have to have turkey. But I’m going to do something really simple.

Roast turkey breast. So much easier to do. And you don’t have to carve that whole bird. I’m just going to go wash my hands and I’ll show you in the next part. Now I’m going to make the most flavorful herb rub for this.

Turkey really doesn’t have that much flavor, so you’ve got to add it to it. Really bring out the turkey ness. So the first thing I’m going to do is about a tablespoon of minced garlic. I’m going to take this rub and put it underneath the skin and over the skin.

So good. Two teaspoons of mustard I’m using dry mustard. It’s got lots of intense flavor. And then lots of fresh herbs. Tablespoon of fresh sage. Tablespoon of fresh rosemary. And maybe just a teaspoon of fresh. That’s more than a teaspoon. A fresh thyme.

I’m just going to chop them all up together into the garlic and mustard. I need two teaspoons of salt. I know everybody’s worried about salt, but it’s really important for flavoring a turkey. Teaspoon of pepper. Just mix them all together.

And then in order to make it into a rub, I’m just going to add two tablespoons of olive oil. And because I like a little edge on things, I’m going to put about a teaspoon or two of freshly squeezed lemon juice, and that’ll really bring out the

Flavor. So now all I’m going to do is put the herbs underneath the skin. So it really is directly on the turkey meat. So this is a whole turkey breast. It’s actually two halves and they’re still connected. That’s about 6 or £7 total.

And what you want to do is just very carefully put your fingers underneath the skin, and you just really pull it apart from the meat, and that’ll give you a little pocket to put the herbs in. Just try not to puncture the skin so the herbs stay in and then clean.

Hands are Cook’s best friend. Just going to rub half the herbs underneath the skin and half the herbs on top. Mm. Can smell that sage garlic. It’s going to be so delicious. Pour a cup of white wine into the pan. This will give it flavor and keep it really moist.

Cook it in a 325 degree oven for about two hours, until an instant read. Thermometer inserted in the thickest part of the breast reads 165 degrees, and the turkey will be done. Cover it with foil and allow it to rest at room temperature for 15

Minutes. I’m going to make my favorite roast turkey dinner. Oh, that’s a big turkey. I don’t understand why our mothers used to get up at 5:00 in the morning to roast a turkey. I can’t figure it out. I think they had this thing about bacteria.

A £12 turkey should roast in about 2.5 hours. And it’ll be moist and delicious. That’s a beautiful bird. So the first thing I’m going to do is take out the giblets, like the neck and the. Ooh. It’s cold, it’s wet. And I’m going to save it for stock later. And this looks beautiful.

And then I’m going to pat it dry. So I’m going to put some salt in the middle and some freshly ground pepper. Just make sure it’s really well seasoned. We’re not going to do stuffing. You know. It’s enough with the stuffing.

I’m going to put all kinds of things in the cavity that are going to give it lots of flavor. So I’m going to stuff it with onion. Forget peeling it. Forget just chop the whole thing up and just put it right into the inside of the turkey.

It’s great. And then maybe a big sprigs of thyme. And then we’re going to have lemon. I’m going to put big chunks of lemon in just like that. That’s going to be so delicious. And then maybe the last thing is a big chunk of garlic.

Put a big chunk of it right in the middle of the turkey. And then the last thing is I’m going to take these little wings and tuck them under just so they’re not flapping around in the pan and that they, they burn before the turkeys finish cooking. You’re basically just doing that.

The turkey. It doesn’t mind. So I’ve got about four tablespoons of butter melted in here. Just brush it nicely on the outside of the bird and then salt and pepper. Remember, it’s a big bird, so salt it really well and some pepper in the pan. So about 2.5 hours at 350 degrees.

And we’re going to have a fabulous turkey. Oh I love it. Doesn’t that look gorgeous. So I’m just going to wrap it up with aluminum foil. Really makes a difference if you let it rest for about 20 minutes. Just let the juices get into the meat. The whole thing. We’ll taste fabulous.

I carve a turkey the same way I carve a chicken. So I’ll show you what I do. I’m going to take the legs off. Relax. Perfectly cooked. And then I to. Cut up the dark meat a little bit. Okay, I’m going to carve the dark meat first. On this side.

Okay. And then I’m going to carve the turkey breast. I’m going to do is take the whole breast off actually in one piece, just the way I do with a chicken. It looks perfectly cooked. I’m just going to slice it.

So much easier to do this one, and I like when the slices aren’t so incredibly thin that they fall apart. So just like that. Okay. And maybe a second pair here. Doesn’t look half bad, does it?