GARLIC AND ROSEMARY ROASTED TURKEY BREAST
Make and share this Garlic and Rosemary Roasted Turkey Breast recipe from Food.com.
Provided by PalatablePastime
Categories Turkey Breasts
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
- Rub olive oil over the skin, and season with salt & pepper.
- Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
- Remove from oven and let rest for 20 minutes before slicing and serving.
Nutrition Facts : Calories 837.7, Fat 39.2, SaturatedFat 10.2, Cholesterol 331.7, Sodium 301.9, Carbohydrate 1.5, Fiber 0.1, Protein 112
ROSEMARY ROASTED TURKEY
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Star Pooley
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg
ROSEMARY ROASTED TURKEY WITH GRAVY
Provided by Food Network Kitchen
Time 5h15m
Yield 8 Servings
Number Of Ingredients 16
Steps:
- 1. For the turkey: Let the turkey sit out for about 1 hour to come to room temperature. Preheat the oven to 400°F. Remove the packet of neck and giblets and set aside. Cut away any fatty pieces near the cavity or neck of the bird and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter and chopped rosemary. Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat. Rub the skin of the turkey with the rest of the butter mixture. Stuff the cavity of the turkey with the lemons and rosemary sprigs. Tie the legs together with twine. Tuck the wings under the body of the turkey and place it, breast side up, on a rack in a roasting pan.
- 2. Roast the turkey until it begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325°F. Continue cooking, basting the turkey with pan drippings every 30 minutes, until the internal temperature near the thigh joint reaches about 155°F. Remove the foil and continue roasting until it reaches 165°F., about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes while you make the gravy.
- 3. For the gravy: Using a fat separator or spoon, remove all but 2 tablespoons of the fat from the drippings in the roasting pan. Transfer the drippings and any brown bits from the bottom of the pan to a large straight-sided skillet. Set over medium-high heat. Add the giblets and neck and cook until nicely browned, about 5 minutes. Add the carrot, celery, onion, sage and rosemary. Lower the heat to medium-low and continue cooking until the vegetables are softened and lightly browned, about 10 minutes. Stir in the marsala, scraping up any browned bits from the bottom of the skillet. Simmer until the marsala is reduced by half. Slowly sprinkle in ¼ cup of the flour, stirring constantly to avoid lumps. Cook, stirring, 4 minutes. Pour in the chicken broth and simmer, whisking occasionally, until the gravy is thickened, about 15 minutes. Taste the gravy and add salt, pepper and lemon juice to taste. Strain the mixture through a fine-mesh sieve into a medium saucepan; discard the solids. Bring the gravy to a boil over medium heat. Mix the remaining 2 tablespoons of flour with the butter in a small bowl until it forms a paste. Drop pea-size pieces of the mixture into the gravy, whisking vigorously to incorporate between additions, until all the butter mixture is incorporated. Continue cooking until the gravy thickens enough to coat the back of a wooden spoon, about 5 minutes more.
- 4. To serve: Present the turkey whole on a platter garnished with the lemons from inside the cavity. To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle. Serve with the gravy on the side.
BRINED ROSEMARY CRUSTED TURKEY WITH PAN GRAVY
Provided by Anne Burrell
Time P4DT4h50m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
- To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy. Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge.
- Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven.
- Preheat the oven to 450 degrees F.
- For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.
- Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.
- Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading.
- When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
- To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will).
- Carve the turkey, and don't fight over the drumsticks.
- Give thanks for such a great turkey!!!
ROSEMARY ROASTED TURKEY
Rub rosemary butter under and over the skin to get a fragrant and juicy turkey.
Provided by Food Network Kitchen
Time 3h45m
Yield 8-10
Number Of Ingredients 5
Steps:
- Let the turkey sit out for about 1 hour to come to room temperature.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets and set aside. Cut away any fatty pieces near the cavity or neck of the bird and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter and chopped rosemary. Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat. Rub the skin of the turkey with the rest of the butter mixture. Stuff the cavity of the turkey with the lemons and rosemary sprigs. Tie the legs together with twine. Tuck the wings under the body of the turkey and put it, breast side up, on a rack in a roasting pan.
- Roast the turkey until it begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue cooking until the internal temperature near the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
- Present the turkey whole on a platter garnished with the lemons from inside the cavity. To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle to serve.
GARLIC-ROSEMARY TURKEY WITH PORCINI
Provided by Food Network Kitchen
Categories main-dish
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 1 tablespoon each salt and pepper. Stuff the cavity with the onion, smashed garlic and rosemary sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the porcini butter.
- Soak the porcini in 1 cup hot water until softened, about 10 minutes; drain. Put half of the porcini in a food processor (finely chop the rest to use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse to make a paste. Add the butter, Worcestershire sauce, 2 teaspoons salt and a generous amount of pepper; pulse until smooth. Rub the turkey inside and out with the butter. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy, adding the chopped porcini in along with the stock.
- After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; use the drippings for the gravy.
ROSEMARY ROASTED TURKEY
Perching a turkey on top of onions makes for a tender and flavorful bird. The onions will cook down and caramelize in the pan drippings-if you like, you can serve them alongside the carved turkey, and spread the roasted garlic on bread or rolls. The pairing of white wine and rosemary creates a mouthwatering gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 14 servings (2-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Place the garlic, onions and rosemary sprigs in a shallow roasting pan. Pat turkey dry. Tuck wings under turkey; tie drumsticks together. Place breast side up over onion mixture. Pour wine into pan., Brush turkey with oil and sprinkle with rosemary, salt and pepper. Bake, uncovered, at 325° until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing., For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.
Nutrition Facts : Calories 658 calories, Fat 31g fat (10g saturated fat), Cholesterol 254mg cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 74g protein.
GARLIC HERB-BRINED TURKEY
Find out just how delicious a turkey can be with our Garlic-Herb Brined Turkey recipe. Our Garlic-Herb Brined Turkey gets its delicious flavor from a combination of rosemary, parsley, garlic and zesty Italian dressing.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 11h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
- Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
- Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
- Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
- Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 255 mg, Sodium 8260 mg, Carbohydrate 5 g, Fiber 0.8377 g, Sugar 3 g, Protein 70 g
ROSEMARY TURKEY BREAST
I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that's lower in fat, yet delicious-the perfect centerpiece for holiday meals. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.
Nutrition Facts : Calories 148 calories, Fat 3g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
TURKEY CROWN WITH ROAST GARLIC & PANCETTA
With no bones to contend with, a turkey crown is so much easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent
Provided by Good Food team
Categories Main course
Time 2h35m
Yield Serves 6 with leftovers
Number Of Ingredients 21
Steps:
- Heat oven to 190C/170C fan/gas 5. Rinse the turkey then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or 90 mins when roasting a crown over 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher's string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.
- Make the stuffing. Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden. Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden. Remove from the heat and cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper. Loosely spoon stuffing mixture (don't pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan, then lay a sheet of baking parchment on top. Set aside. Can be made 1 day ahead and chilled.
- Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. If you are roasting potatoes put them in now. Roast the garlic. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
- Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, increase oven to 220C/200C fan/gas 7. Put the stuffing in the oven and bake for 20 mins, then remove the paper and bake for a further 5 mins until the stuffing is golden.
- Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Stir all the sticky bits from the bottom of the tin into the juices. Set tin over a medium heat, add the flour and cook, stirring continuously, for 2 mins. Pour in the Marsala and simmer for 2 mins. Pour in the stock, bring to the boil, then simmer for 5-10 mins or until reduced to your liking. Season with pepper if needed. Strain the gravy into a pan, warm through, then pour into a jug. Serve the turkey garnished with rosemary sprigs, surrounded with the roasted garlic and lemon, and accompanied by the gravy and stuffing.
Nutrition Facts : Calories 933 calories, Fat 42 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 94 grams protein, Sodium 2.16 milligram of sodium
GARLIC ROSEMARY TURKEY
The house smells so good while this turkey is cooking that my family can hardly wait to eat! The garlic, herbs and lemon are so simple, but they're all you really need for this turkey to shine. -Cathy Dobbins, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity., Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour., Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 414 calories, Fat 14g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 159mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 66g protein. Diabetic Exchanges
ROASTED TURKEY WITH GARLIC, ROSEMARY AND ROASTED LEMON WITH CREMINI MUSHROOM GRAVY
Provided by Bobby Flay
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting.
- Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity. Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity). Put 2 lemon halves into the cavity.
- Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan. Place a roasting rack in the pan and place the turkey on the rack. Add 2 cups of the stock to the bottom of the pan and place in the oven. Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat. Keep covered and warm.
- Roast the turkey for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours. Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
- Strain the juices into a bowl through a strainer. Let the fat rise to the top of the stock and remove 1/4 cup of the fat. Reserve the fat to make the gravy. Reserve the strained juices for the gravy.
- For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes. Stir in the flour and cook until pale golden brown. Whisk in the red and white wine and cook until evaporated. Add the reserved roasting liquid and chicken stock and bring to a boil. Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes. Stir in the parsley and season with salt and pepper.
- Carve the turkey and serve with the cremini mushroom gravy.
GARLIC ROSEMARY TURKEY
Make and share this Garlic Rosemary Turkey recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Whole Turkey
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cut six to eight small slits in turkey skin insert garlic between the skin and meat. Squeeze two lemon halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey.
- Spray the turkey with nonstick cooking spray; sprinkle with rosemary and sage. Place on a rack in a roasting pan.
- Bake, uncovered, at 325'F for 1 hour.
- Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer reads 185'F.
Nutrition Facts : Calories 1036.6, Fat 51.6, SaturatedFat 14.5, Cholesterol 436.1, Sodium 417.8, Carbohydrate 2.9, Fiber 0.8, Sugar 0.6, Protein 131.3
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Every Thanksgiving, we've tried a different turkey recipe. This is a good one that we have tried. A mixture of prosciutto, rosemary and plenty of garlic rubbed under the skin of the turkey gives it a distinctively delicious taste. True garlic lovers can squeeze some of the pan-roasted garlic into the gravy for even more flavor. Begin the meal with an appetizer of chilled shrimp with lemon and dill, and offer a radicchio salad as a first course. Pour a Chianti Classico Riserva. From Bon Appetit, December 1995.
Provided by lazyme
Categories Whole Turkey
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry.
- Run hands under skin of turkey, separating skin from breast and thighs.
- Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
- Carefully arrange half of prosciutto under skin over breast and thighs.
- Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
- Sprinkle remaining prosciutto into cavity.
- Place turkey in heavy large roasting pan.
- Cover with plastic and chill overnight.
- Preheat oven to 450°F
- Rub outside of turkey with oil.
- Season with pepper.
- Place 1 head of garlic in cavity of turkey.
- Place 2 heads of garlic in roasting pan.
- Tie turkey legs together.
- Roast turkey 30 minutes.
- Reduce oven temperature to 325°F
- Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
- Transfer turkey to platter.
- Surround with roasted garlic and garlic from turkey cavity.
- Remove prosciutto from turkey cavity; reserve.
- Tent turkey with foil.
- Pour pan juices into large glass measuring cup.
- Skim fat from surface of pan juices, reserving 3 tablespoons fat.
- Set roasting pan over medium-high heat.
- Add wine and bring to boil, scraping up any browned bits.
- Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
- Add flour; stir until golden, about 2 minutes.
- Whisk in pan juices.
- Mix in 1/2 teaspoon rosemary.
- Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
- Mix in reserved prosciutto.
- Garnish turkey with rosemary springs. Serve with gravy.
Nutrition Facts : Calories 1367.2, Fat 66, SaturatedFat 18.6, Cholesterol 555.7, Sodium 688.3, Carbohydrate 9.7, Fiber 0.6, Sugar 0.5, Protein 169.5
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
GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY
Categories Garlic Mushroom turkey Roast Thanksgiving Rosemary Fall Bon Appétit
Yield Makes 12 to 14 servings
Number Of Ingredients 17
Steps:
- For garlic paste:
- Preheat oven to 350°F. Arrange garlic, cut side up, in 8x8x2-inch glass baking dish. Drizzle with 6 tablespoons oil. Cover dish with foil. Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes. Uncover and cool 45 minutes. Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in processor (reserve remainder for another use). Add butter, rosemary, mustard, salt, and pepper. Process until almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
- For turkey and gravy:
- Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup garlic paste over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under; tie legs together loosely to hold shape. Place turkey on small rack set in large roasting pan. Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy. Place reserved turkey parts, onion, celery, and carrot in pan around turkey. Boil wine in medium saucepan 2 minutes. Pour 1 cup wine and 1 cup broth into pan.
- Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 cup broth over turkey. Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed. Remove from oven. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
- Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 tablespoons fat. Strain juices into large glass measuring cup, pressing hard on solids. Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
- Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat. Add mushrooms; sauté until brown and juices evaporate, about 18 minutes. Mix in remaining garlic paste. Sprinkle with flour and stir until flour begins to brown, about 2 minutes. Gradually whisk in 6 cups broth mixture. Bring to boil, scraping up browned bits. Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper. Serve turkey with gravy.
CITRUS-ROSEMARY RUBBED TURKEY
While recovering from hip surgery, I wrote my family for some of their favorite recipes to compile into a cookbook. This seasoned turkey is timeless. -Della Stamp, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 13-15 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 7 ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey. , Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 493 calories, Fat 25g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 307mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.
DRY-CURED ROSEMARY TURKEY
From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey.
Provided by Chef Tweaker
Categories Whole Turkey
Time P3DT5h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- THREE DAYS BEFORE serving, finely grind salt, marjoram, thyme, juniper berries, peppercorns and anise seeds.
- Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck and save them for gravy if desired. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half of the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.
- ON TURKEY DAY Preheat oven to 325 F (convection not recommended). Put rosemary sprigs and garlic inside body cavity. Gently separate skin from breast. Spread about half of the butter over breast under the skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in roasting pan. Place turkey, breast down, on the rack. Roast turkey for about 3 hours.
- Meanwhile you can boil the wing tips and giblits if you are making gravy.
- After 2 hours, turn turkey breast side up. Roast until a meat thermometer insterted into the thickest part of breast or thigh registers 185F (original recipe stated 160F but I got major flack for having an underdone turkey!).
- Tip turkey to drain juices from cavity into pan and transer to a platter. Let rest in a warm place, uncovered, for 15-30 minutes. Finish gravy, then carve turkey.
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Categories Garlic Herb Pork turkey Roast Christmas Thanksgiving Rosemary Prosciutto Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
- Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
- Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.
ROAST TURKEY BREAST WITH ROSEMARY AND GARLIC
Make and share this Roast Turkey Breast With Rosemary and Garlic recipe from Food.com.
Provided by Gloria 15x
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make small slits in top of the turkey breast and insert garlic slivers and rosemary.
- If you don't have fresh rosemary, add dried to the honey mixture.
- Combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast.
- Sprinkle with salt. Place in baking dish, meaty side up.
- Roast at 350 degrees for 45 to 60 minutes, depending on size of breast.
- Baste every 10 to 15 minutes until done.
- To carve, slice meat diagonally.
Nutrition Facts : Calories 308.3, Fat 3.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 140, Carbohydrate 9.6, Fiber 0.2, Sugar 8.8, Protein 56.1
TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY
Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.
Provided by Julia Moskin
Categories poultry, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees.
- Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
- Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
- Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
- Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
- Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
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