HERBED ROASTED TURKEY
This traditional holiday bird brings much more to the table than just great taste. Our version, which is packed with protein, is rubbed with a blend of parsley, rosemary, sage, thyme, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 5h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
- Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
- In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
- Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
- Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.
Nutrition Facts : Calories 728 g, Fat 38 g, Protein 89 g
HERBED TURKEY BREAST
Herbs tucked under the skin gives the turkey a wonderful flavor the lemon juice gives a subtle hint of citrus. Recipe comes from Taste of Home Light & Tasty
Provided by Barb G.
Categories Very Low Carbs
Time 3h20m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
- In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.
- Spread under turkey skin.
- Combine remaining lemon juice and oil; Set aside.
- Place turkey on a rack in a shallow roasting pan.
- Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F.
- Basting every 15 to 20 minutes with lemon mixture.
- Let stand for 10 minutes.
- Discard skin before carving.
Nutrition Facts : Calories 146.1, Fat 7.6, SaturatedFat 1.8, Cholesterol 52.6, Sodium 255.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 17.8
HERBED TURKEY BREAST
Like many of you, I always serve turkey for our family's Thanksgiving meal. But instead of roasting a whole bird, I opt for a turkey breast since most of us prefer white meat. The herb butter basting sauce keeps it so moist, and it's easy to carve. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture. , Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.
Nutrition Facts : Calories 291 calories, Fat 11g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 192mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
DRY-BRINED HERBED TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- The day before roasting the turkey, remove the neck and giblets and reserve for gravy (see below). Pat the turkey dry with paper towels and put on a rimmed baking sheet.
- Combine 1/4 cup salt, the sugar, 1 tablespoon each rosemary, sage and thyme, the celery seeds and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
- Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the herb sprigs, carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature for 30 minutes.
- Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY
Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.
Provided by Bobby Flay
Categories main-dish
Time 5h35m
Yield 8 servings
Number Of Ingredients 19
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.
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
CLASSIC BUTTER-HERB ROAST TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Put the turkey neck, celery, carrots, 6 wedges each onion and apple, half of the sage and half of the parsley in the center of a large roasting pan, creating a mound for the turkey to sit on. Stuff 2 tablespoons butter, the remaining 2 wedges each onion and apple and the remaining sage and parsley inside the cavity of the turkey. Place the turkey breast-side up on top of the vegetables.
- Combine 1 tablespoon each salt and pepper in a small bowl. Pat the turkey dry and season all over with half of the salt and pepper mixture. Spread the remaining 6 tablespoons butter all over the turkey, then sprinkle with the remaining salt and pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour 1 cup water into the roasting pan around the vegetables.
- Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160˚ to 165˚, 45 minutes to 1 1/2 hours more. (Tent with foil if the skin is browning too quickly.) Let rest 15 minutes in the pan.
- Carefully tip the turkey so any juices pour into the roasting pan. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Remove the vegetables and herbs from the roasting pan and use the drippings for gravy.
HERBED RUBBED TURKEY
Rubs really have a way of locking in the flavor of meats. Here a wonderful blend of seasonings makes turkey extraordinary.-Twila Burkholder, Middleburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 20 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Rub half the seasoning mixture in the cavity of the turkey; add the bay leaves. Rub remaining mixture over the turkey skin. , Tie the drumsticks together and place turkey in a roasting pan. Roast using your favorite cooking method until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover turkey and let stand for 15 minutes before slicing.
Nutrition Facts : Calories 376 calories, Fat 17g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 476mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
HERBED TURKEY MEATBALLS
Turkey mince means these meatballs are low-fat, while the herbs and sauce ensure they're not lacking in flavour
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid. Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork. Use wet hands to shape into 30 meatballs.
- Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over. Pour in the passata, sugar, remaining oregano and most of the remaining parsley. Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.
- Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.
Nutrition Facts : Calories 260 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.45 milligram of sodium
TOM COLICCHIO'S HERB-BUTTER TURKEY
Provided by Tom Colicchio
Categories Herb turkey Roast Thanksgiving Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For gravy base:
- Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
- Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
- For turkey:
- Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
- Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
- Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
- Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.
HERB TURKEY RUB
This rub can be used on fish, chicken, pork loin, and turkey
Provided by Vivian Herren
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 1.6 g, Fat 4.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 370.4 mg, Sugar 1.1 g
FRESH HERB TURKEY BREAST
This recipe I adapted from a magazine Taste of Home's Light & Tasty. The aroma is great and the oil and juice under the skin keep it nice and moist. The chopped veggies add great flavor to the gravy.
Provided by Kate in Ontario
Categories Whole Turkey
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
- In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper.
- Spread evenly under skin.
- Combine remaining oil and lemon juice and set aside.
- Place turkey on rack in roasting pan, with vegetables under cavity of breast.
- Baste breast with combined oil and lemon juice.
- Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices.
- Shield loosely with foil, if browning too quickly.
- Let stand covered for 10 minutes.
- Discard vegetables, and make a gravy with juices.
HERBED TURKEY AND DRESSING
Whenever I serve this succulent golden turkey and delectable dressing, guests fill their plates and I'm buried in compliments. This recipe always makes a holiday dinner one to remember. It's well worth the time. -Marilyn Clay, Palatine, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 14-16 servings (18 cups dressing).
Number Of Ingredients 28
Steps:
- In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside. , Toast bread; cut into 1/2-in. cubes. Place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; remove with slotted spoon and add to bread. Add butter to drippings; saute the celery, carrots, mushrooms, ham and onions for 15 minutes. , Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute and 3/4 cup basting sauce; mix lightly. , Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together. Place on rack in roasting pan. Baste with some of remaining basting sauce. , Bake, uncovered, at 325° for 5 to 5-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. , Add broth to remaining dressing; toss to coat. Place in a greased 2-1/2-qt. baking dish; refrigerate. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 1 hour; uncover and bake 10 minutes.
Nutrition Facts :
HERBED TURKEY LONDON BROIL
Make and share this Herbed Turkey London Broil recipe from Food.com.
Provided by lizlewis20
Categories Very Low Carbs
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Gather and measure ingredients. Place all ingredients into a blender and puree.
- Rub herb puree evenly across the whole breast. Loosely cover with plastic and place turkey in fridge to marinate for 1-2 hours.
- Heat Oven to 375° and place foil on a sheet pan. Once the oven reaches 375° flip the oven off and turn the broiler on to high.
- Place the turkey into the oven on the middle shelf and broil for five minutes. Turkey should cook to a nice golden brown on the top side.
- Turn breast over and broil the other side for another five minutes, watching closely to ensure it doesn't burn.
- Turn the broiler off and set the oven back on to 375°. Let turkey roast in oven for exactly 20 minutes.
- Flip the turkey over and turn oven off (keeping turkey inside). Continue roasting for another 20 minutes.
- Check internal temperature. Turkey is ready when it's 150° in the center.
- Let the turkey rest for fifteen minutes before slicing.
TURKISH GRILLED TURKEY OR CHICKEN WITH TANGY HERBED YOGURT
Steps:
- Prepare the turkey:
- Using very sturdy kitchen scissors, cut on either side of the backbone and remove it. With the turkey or chicken skin side down and using a large sturdy knife, place the blade of the knife in the center of the breast bone, lengthwise. Using a meat mallet, firmly whack the knife to partially split the bone. Press the turkey or chicken to flatten slightly. Turn the turkey skin side up and press until flattened. Starting from the neck end, work your hands between the skin and flesh, being careful not to tear the skin. Work your hands as far down the legs as possible
- In a small bowl, combine the pepper flakes with all but 1 teaspoon of the garlic paste, the salt, pepper, coriander and 1/2 cup of the oil. Rub half of the mixture under the skin.
- Set the turkey on a work surface skin side up and tuck the wing tips behind the shoulders. Using 2 very long metal skewers, pierce the turkey crosswise diagonally, from drumstick through the opposite breast and through the wing forming a big X. Using the third skewer, pierce the turkey sideways through each breast. Rub the remaining paste all over the turkey or chicken and set it in a baking dish. Add the lemon halves, cover with plastic and refrigerate at least 4 hours, preferably overnight.
- Make the Tangy Herbed Yogurt:
- In another small bowl, combine the yogurt with the chives, oregano and remaining 1 teaspoon garlic paste. Season with salt and pepper and whisk in the remaining 2 tablespoons of oil.
- Light a grill and oil the grates. Grill over medium flame for about 1 3/4 to 2 hours, turning occasionally, until lightly charred in spots and an instant read thermometer inserted into the thigh nearest the joint registers 170°.
- Let the turkey or chicken rest for 20 minutes before slicing. Serve with the yogurt sauce and Tabbouleh.
SLOW COOKER HERBED TURKEY BREAST
The most amazing, flavorful, moist, turkey breast you will ever cook!
Provided by Andersonfam09
Categories Meat and Poultry Recipes Turkey Breasts
Time 6h30m
Yield 12
Number Of Ingredients 8
Steps:
- Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
- Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.
- Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 2.4 g, Cholesterol 89.4 mg, Fat 13.4 g, Fiber 0.5 g, Protein 36.8 g, SaturatedFat 6.5 g, Sodium 725.6 mg, Sugar 1 g
EASY HERB-ROASTED TURKEY
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g
SLOW-COOKED HERBED TURKEY
When herbs are plentiful in my garden, I prepare this turkey recipe. The turkey stays moist in the slow cooker and is bursting with herb flavors. When I served this to our Bible study potluck group, everyone wanted the recipe! -Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a blender, combine the first 15 ingredients; cover and process until blended. Pour half the marinade into a bowl; cover and refrigerate. Place turkey breasts in a large, shallow bowl; add remaining marinade. Turn to coat. Cover and refrigerate overnight, turning occasionally. , Drain turkey, discarding marinade. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high until a thermometer reads 165°, 4-5 hours. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 97mg cholesterol, Sodium 369mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
HERB ROASTED TURKEY BREAST
Provided by Valerie Bertinelli
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
- Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
- Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
- Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
- Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
- Slice the turkey and serve it with the roasted onions.
HERBED TURKEY BREAST
Make and share this Herbed Turkey Breast recipe from Food.com.
Provided by SashasMommy
Categories Turkey Breasts
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mix all spices together in a small bowl and crush them up together.
- In another bowl, whisk soup together with water.
- Put 2 tsp of the spice mixture in the soup, stir well.
- Spray a baking dish with non-stick cooking spray.
- Pour half of the soup mixture into the bottom of the dish.
- Place turkey breast pieces on top of soup.
- Sprinkle remaining spices on top of turkey and rub in gently.
- (I also used the tip of a sharp knife to carve some lines in the turkey in hopes that the spice would soak in, not sure if that was really needed or not).
- Pour remaining soup mixture over turkey.
- Cover dish tightly with aluminum foil.
- Bake at 425°F for 30 minutes.
- Reduce heat to 350°F and bake for 40-45 more minutes.
- Cut into breast to make sure juices flow clear and there is no pink showing.
Nutrition Facts : Calories 209.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 112.6, Sodium 556.4, Carbohydrate 1.8, Fiber 0.6, Sugar 0.3, Protein 44.9
HERB-ROASTED HERITAGE TURKEY
Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h
Number Of Ingredients 11
Steps:
- Turkey:Preheat oven to 425 degrees, with rack on bottom. Mash together butter, grated zests, minced sage and thyme, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.
- Fill cavity and neck end lightly with stuffing. Transfer remaining stuffing to a 1-quart baking dish; cover with parchment-lined foil. Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a piece of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
- Roast turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees and roast 30 minutes more. Remove cheesecloth; baste. Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees (for a conventional turkey, 165 degrees), about 1 hour, 30 minutes more, adding water to pan as needed to prevent scorching (if bird is browning too quickly, tent with foil). Transfer turkey to a platter; let stand 45 minutes. Reserve pan with drippings for gravy.
- Meanwhile, bake remaining stuffing 25 minutes. Uncover; bake until heated through and crunchy on top, about 20 minutes more. Carve turkey and serve, topped with more sage and thyme sprigs.
- Gravy:While turkey is resting, pour pan drippings into a fat separator; let stand until fat rises to surface. (Or use a large glass measuring cup and skim fat from top with a spoon.)
- Bring 1 1/2 cups stock to a boil in roasting pan over two burners, scraping up browned bits from bottom of pan with a wooden spoon. Whisk together remaining 1 cup stock and flour; stir into pan. Boil until thickened and reduced, about 5 minutes.
- Stir in defatted pan juices; cook until heated through. Season with salt and pepper. Serve hot, in a gravy boat.
HERB-ROASTED TURKEY
We couldn't decide which herb we liked best, so we used the best of the best-garlic, parsley, sage, thyme and more-to season this turkey breast.
Provided by My Food and Family
Categories Recipes
Time 2h25m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 320 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 45 g
HERBED TURKEY GRAVY
This traditional gravy recipe works for any roasted meat or poultry. You'll get eight ¼-cup servings in 2 cups of gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.
Nutrition Facts : Calories 74 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HERB-SEASONED TURKEY
This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!
Provided by SharleneW
Categories Whole Turkey
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
- Combine olive oil, butter, minced herbs, salt and pepper; set aside.
- Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
- Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
- Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
- Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
- Cover pan tightly with aluminum foil.
- Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
- Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
- (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
- Transfer turkey to a platter.
- Let rest 15 to 30 minutes, then carve.
- Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.
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