Herb Roasted And Braised Turkey Recipes

Steps:

• Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
• Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
• Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
• Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.

Steps:

• For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
• Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
• Preheat the oven to 450 degrees F.
• Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
• Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
• For the sage gravy:
• Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

Steps:

• Rub the surface of the turkey and sprinkle cavity with salt and pepper.
• Place 12 sprigs of thyme in cavity.
• In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.
• Place the turkey, breast side up, over the vegetables.
• Drizzle butter over turkey and sprinkle with minced herbs.
• Cover loosely with foil.
• Bake at 325*F for 2 1/2 hours.
• Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.
• Cover and let stand for 20 minutes before carving.
• For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.
• Strain into a saucepan and thicken with some flour and water.
• (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).

Steps:

• Heat oven to 190C/170C fan/gas 5. Wash and dry the turkey, removing any feathers. Lift up the skin that covers the neck opening, then push the stuffing up and under the skin, securing it tightly underneath with a skewer or 2 cocktail sticks. Weigh stuffed turkey, then calculate cooking time, allowing 40 mins per kg (20 mins per lb). Put a few pieces of onion and a few herbs into the cavity, then tie the legs together with string.
• Put the remaining onions in a single layer in the tin, then add a good bed of herbs. Add the neck and all of the other giblets, except for the liver, to the tin, then sit the turkey on top of the herby onions. Coat the breast all over with butter. Pour the wine into the tin, cover with foil, then roast according to your timings. Keep checking the tin - if it looks a little dry, add a splash of water. While the bird cooks, mix the salt, crushed green peppercorns and thyme leaves.
• Thirty mins before the end of cooking, remove the foil. Brush the turkey again with butter, then scatter over and press in the salt, pepper and thyme mix. Roast for the remaining cooking time, uncovered, until golden. To be reassured that the turkey is ready, pierce thigh through its thickest part; the juices should run clear. If not, give it 15 mins more and test again. Remove the turkey from the tin and leave to rest without covering (this will keep skin crisp). The turkey will stay hot for up to an hour, so there's no need to panic.
• Now make the gravy. Drain the fat and juices from the tin into a jug, keeping the onions but discarding the neck and giblets. Place the tin on the hob, then pour in the wine, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce until the wine has almost all disappeared. Spoon the fat from the juices and discard, then add the juices, onions and stock to the tin. Boil down for about 5 mins until reduced and a little syrupy, stir in redcurrant jelly, then season. Strain into a jug; any resting juices should go in now, too. Lift the turkey onto a platter with the Bacon-wrapped sausages (see recipe below), dotting herb sprigs around to decorate. Serve with cranberry and bread sauces.

Steps:

• Heat oven to 325ºF.
• Mix all ingredients except turkey and oil until blended.
• Remove neck and giblets from turkey cavities; discard or reserve for another use. Pat turkey dry with paper towels. Free legs from tucked position. (Do not cut band of skin.) Gently loosen skin over breast, starting at body cavity opening by legs. Spread butter mixture onto meat under skin. Return legs to tucked position. Tuck wings under turkey.
• Place turkey, breast side up, on rack in roasting pan; brush with oil.
• Bake 3 hours 15 min. to 3 hours 45 min. or until done (165°F), covering breast loosely with foil to prevent overbrowning if necessary. Remove turkey from oven. Let stand 20 min. before carving.

Steps:

• For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
• Combine the butter, parsley, rosemary, sage and thyme and in a food processor and process until smooth. Season with salt and pepper.
• Preheat the oven to 450 degrees F. Sprinkle the cavity of the turkey with salt and pepper and fill the cavity with half the carrots, celery and onions. Rub the entire turkey with the herb butter and sprinkle liberally with salt and pepper.
• Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
• Remove the turkey from the oven, transfer to baking sheet, tent loosely with foil and let rest 30 minutes before slicing. Remove the legs for braising. Strain the drippings into a bowl and discard the solids. Add enough stock to make 4 cups liquid.
• Bring the liquid to a simmer, transfer to a roasting pan, add the legs, cover with foil and braise until tender in a 350 F degree oven about 1 hour.
• For the gravy: Melt the butter in a medium pan over high heat. Add the roasted garlic and cook for a minute. Whisk in the flour and cook until lightly golden brown. Slowly whisk the drippings into the flour mixture, bring to a boil and whisk until the mixture begins to thicken and the flour taste has been cooked out, about 5 minutes. Add a splash of the white wine if desired and cook for 1 minute longer. Fold in fresh herbs if desired and season with salt and pepper. Serve immediately.

Steps:

• Heat oven to 400ºF.
• Heat oil in small skillet on medium heat. Cook and stir all remaining ingredients except cheese and turkey 3 min. or until garlic is golden brown. Transfer to small bowl; cool 10 min. Stir in cheese.
• Spread herb mixture over turkey breast and under skin. Place turkey on rack in roasting pan; cover loosely with foil.
• Bake 1 hour 45 min. to 2 hours or until turkey is done (165ºF), basting occasionally with pan juices.