ROAST TURKEY WITH ROSEMARY AND LEMON
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
- Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
- Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
- Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.
Nutrition Facts : Calories 663 g, Fat 33 g, Protein 83 g
CREAMY LEMON, PANCETTA & ROSEMARY TURKEY
For a perfectly moist and succulent turkey, follow Emma Lewis's tips for a creamy mascarpone stuffing
Provided by Emma Lewis
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Wash the turkey and pat dry. Strip the leaves from half the rosemary and thyme stalks and finely chop. In a bowl, combine the lemon zest, chopped herbs, pancetta and mascarpone. Season well.
- Halve the zested lemons and stuff into the cavity, along with the remaining herb sprigs. Use your hand to loosen the skin lying over the breast of the turkey, to create a pocket. Push the mascarpone mixture under the breast skin to create a thick, even layer.
- Put the onion slices into a large, flameproof roasting tin, place the turkey on top and cover loosely with foil. Cook for 3-3¾ hrs, until the juices of the bird run clear. Baste every 30 mins and uncover for the last 30 mins if needed, to brown the bird. When cooked, take the turkey from the oven, remove from the tin and leave to rest on a platter, covered loosely with foil, for 30 mins.
- To make the gravy, pour away any excess fat from the roasting tin and discard the onion slices. Set the tin over a medium heat, then sprinkle over the flour. Stir through and cook for 2 mins. Slowly whisk in the wine and stock. Bring to a boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins. Serve the gravy with the turkey.
Nutrition Facts : Calories 618 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 80 grams protein, Sodium 1.17 milligram of sodium
ROLLED TURKEY BREAST WITH HERBY LEMON & PINE NUT STUFFING
No need for impressive carving skills with this easy-to-serve festive dish with creamy gravy. Our simple rolled turkey breast with pine nut stuffing is ideal for a fuss-free Christmas
Provided by Jane Hornby
Categories Buffet, Main course
Time 2h30m
Yield Serves 6-8, plus leftovers
Number Of Ingredients 18
Steps:
- First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
- Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
- Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
- Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.
- Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.
Nutrition Facts : Calories 850 calories, Fat 43.5 grams fat, SaturatedFat 16.2 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 96 grams protein, Sodium 2.96 milligram of sodium
More about "creamy lemon pancetta rosemary turkey recipes"
PROSCIUTTO-WRAPPED TURKEY RECIPE | GIADA DE …
From foodnetwork.com
Author Giada De LaurentiisSteps 5Difficulty Intermediate
LEMON-ROSEMARY ROAST TURKEY BREAST | CANADIAN TURKEY
From canadianturkey.ca
LEFTOVER TURKEY RISOTTO - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
PANCETTA-WRAPPED ROASTED TURKEY RECIPE - TIM LOVE
From foodandwine.com
LEMON CHANTILLY CREAM CAKE – MURMURS OF RICOTTA
From murmursofricotta.com
EASY CREAMY PARMESAN LEMON PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
ROSEMARY TURKEY STEAK WITH CREAMY PASTA RECIPE | HELLOFRESH
From hellofresh.co.uk
OJAI ROAST TURKEY WITH ROSEMARY, LEMON, & GARLIC RECIPE
From myrecipes.com
PANCETTA AND ROSEMARY TURKEY BREAST WITH ROASTED POTATOES AND …
From weber.com
CREAMY LEMON PASTA - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
ROAST TURKEY WITH CREAMY PANCETTA, LEMON AND HERB STUFFING
From cookidoo.international
RECIPE : CREAMY LEMON, PANCETTA & ROSEMARY TURKEY - BOOKS4COOK
From books4cook.com
CREAMY LEMON, PANCETTA AND ROSEMARY TURKEY - BIGOVEN.COM
From bigoven.com
25 BEST PANCETTA RECIPES (+ EASY DINNER IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
PANCETTA-SAGE TURKEY WITH PANCETTA-SAGE GRAVY RECIPE - BON …
From bonappetit.com
ROAST TURKEY WITH CREAMY PANCETTA, LEMON AND HERB STUFFING
From cookidoo.thermomix.com
CREAMY LEMON, PANCETTA & ROSEMARY TURKEY | RECIPE
From pinterest.co.uk
CREAMY LEMON, PANCETTA & ROSEMARY TURKEY - COOKER APP
From cooker.cf
CREAMY LEMON, PANCETTA & ROSEMARY TURKEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love