ROASTED TURKEY WITH ROSEMARY & DIJON
Blend butter with mustard and more for a delicious roasted turkey. This Roasted Turkey with Rosemary and Dijon is a holiday main course that works year round. Roasted turkey with rosemary is a perfect choice anytime you need to feed a crowd.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 3h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix butter, 1/4 cup mustard, rosemary and pepper in medium bowl until blended; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for making the gravy; refrigerate until ready to use.
- Pour remaining orange juice into turkey cavity. Loosen turkey skin from meat; rub 1/4 cup of the remaining mustard mixture under skin, then rub additional 1/4 cup of the remaining mustard mixture over outside of turkey.
- Place turkey, breast side up, on rack in roasting pan. Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone. Add 1 cup wine to pan.
- Bake 1 hour, brushing with remaining mustard mixture after 30 min. Cover turkey loosely with foil. Continue baking 2 to 2-1/4 hours or until meat thermometer registers 165°F, stirring remaining wine, 1/2 cup at a time, into drippings in pan as necessary to prevent them from burning.
- Transfer turkey to cutting board, reserving drippings in pan; cover turkey with foil. Let stand 20 min.
- Meanwhile, pour pan drippings into large measuring cup; skim off fat. Add enough of the remaining wine to drippings to measure 2-1/2 cups; set aside. Add reserved mustard mixture to roasting pan; cook until heated through, stirring frequently. Gradually add flour, stirring constantly with whisk until blended. Cook on medium heat 1 to 2 min. or until thickened, stirring constantly. Add pan drippings; stir until blended. Cook 2 to 3 min. or until gravy thickens and begins to boil. Stir in remaining mustard.
- Slice turkey. Serve with the gravy.
Nutrition Facts : Calories 540, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 260 mg, Sodium 520 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 64 g
DIJON TURKEY DINNER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
- Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
- Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
- Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Nutrition Facts : Calories 424 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 483 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 36 grams
TURKEY GRAVY DIJON
Try something new with this Turkey Gravy Dijon. This easy Turkey Gravy Dijon gets its delicious flavor from half-and-half and Dijon mustard.
Provided by My Food and Family
Categories Sauces & Condiments
Time 15m
Yield 14 servings, 1/4 cup each
Number Of Ingredients 6
Steps:
- Discard fat from drippings. If necessary, add water to drippings to measure 2 cups; pour into medium saucepan.
- Whisk in flour until blended. Bring to boil on medium-high heat, stirring constantly.
- Stir in remaining ingredients; cook and stir on medium-low heat 5 min. or until thickened. (Do not boil.)
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 5260 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0.7217 g, Protein 0.7417 g
HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY
Categories turkey Roast Thanksgiving Fall Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
- Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
- Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
- Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.
DIJON ROASTED TURKEY RECIPE
Treat them to a turkey dish they've never tasted before with our Dijon Roasted Turkey Recipe. Dijon mustard spread inside and under the skin of a whole turkey before roasting yields a more flavorful and juicy bird in this Dijon Roasted Turkey Recipe.
Provided by My Food and Family
Categories Turkey
Time 4h5m
Yield 24 servings
Number Of Ingredients 3
Steps:
- Heat oven to 325°F.
- Remove neck and giblets from turkey cavities. Free legs from tucked position. (Do not cut band of skin.) Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Spread 2 Tbsp. mustard inside body cavity; spread remaining mustard onto meat under skin. Use wooden toothpicks to secure skin at opening. Return legs to tucked position; turn wings back to hold neck skin in place.
- Place turkey, breast side up, on rack in shallow open pan; brush with oil.
- Bake 3-1/2 hours to 3-3/4 hours or until done (165°F), covering breast loosely with foil to prevent overbrowning if necessary. Remove from oven. Let stand 15 to 20 min. before carving. Discard toothpicks before serving.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 32 g
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