Lemon Herb Turkey With Bay Butter And Gravy Recipes

Steps:

• In a bowl, combine butter and 3 tablespoons salt. Lightly pound bay leaves and two-thirds of rosemary in a mortar-and-pestle (or roll over a few times in a sealed plastic bag with a rolling pin), keeping leaves intact.
• Using your fingers, separate turkey skin from breasts and legs. Rub half of butter mixture under skin. Tuck bay-rosemary mixture and lemon zest evenly under skin. Season both cavities with salt; stuff with all but 3 sprigs thyme and all but 3 sprigs remaining rosemary. Rub outside of turkey all over with remaining butter mixture. Transfer turkey to a roasting pan lined with a rack and refrigerate, uncovered, at least 24 hours and up to 2 days. Bring to room temperature 1 to 2 hours before roasting.
• Preheat oven to 350°F, with rack in lower third. Prick whole lemons all over with the tines of a fork. Stuff 2 lemons into larger cavity, along with 1 head garlic; tie legs with kitchen twine. Stuff remaining lemon into neck cavity. Pour 1 cup stock into pan. Add remaining 1 head garlic.
• Roast turkey 1 hour. Continue roasting, basting every 20 minutes, until a thermometer inserted in thickest part of thigh (near but not touching bone) registers 165°, 1 hour, 30 minutes to 2 hours, 30 minutes more, depending on size. If pan becomes dry during roasting, add more stock, 1/2 cup at a time. Transfer turkey to a carving board or platter; let stand at least 20 minutes before carving.
• Meanwhile, remove rack from pan. Tilt pan and skim excess fat from drippings (or use a fat separator). Place pan across 2 burners. Carefully remove lemon from neck cavity and squeeze 1 to 2 tablespoons juice into drippings; squeeze cloves of roasted garlic from pan into drippings. Add remaining rosemary and thyme sprigs. Bring to a simmer over medium-high heat. Add 2 cups stock; boil until reduced by half and thickened slightly, 6 to 7 minutes. Season with salt and pepper and more squeezes of lemon juice to taste. Strain gravy through a fine-mesh sieve into a bowl. Carve turkey and serve with gravy.

Steps:

• Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight.
• Preheat oven to 350 degrees F.
• Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3 1/2 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.

Steps:

• For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours.
• For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature.
• Preheat the oven to 450 degrees F.
• Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves.
• Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting.
• Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving.

Steps:

• Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Steps:

• In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting. , Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.,

Steps:

• In small bowl, mix salt, garlic, thyme and lemon peel. Place turkey on rack in large roasting pan. Rub turkey inside and out with salt mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
• Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
• Place turkey, breast side down, on rack in large roasting pan. Brush entire back side of turkey with 2 tablespoons of the melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 2 tablespoons melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast uncovered 3 hours to 3 hours 30 minutes, brushing twice with pan drippings during last 30 minutes of roasting. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
• While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper.
• Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened.

Steps:

• Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.

Steps:

• For lemon-herb butter:
• Make 4 long 1/2-inch-deep cuts in lemon. Place in microwave-safe bowl. Cover and microwave on high 2 minutes. Place garlic head in medium microwave-safe bowl; add enough water to cover garlic. Cover bowl and microwave on high until soft, about 3 minutes. Transfer garlic to work surface; cool and peel.
• Pour any lemon juice from bowl into small cup. Cut lemon in half and squeeze juice into same cup; reserve juice for gravy. Scrape all fruit and pith from inside peel halves; discard insides. Chop peel. Blend peel and garlic in mini processor until finely chopped. Add butter and all remaining ingredients; process to blend. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover lemon juice and lemon-herb butter separately; chill. Bring butter to room temperature before using. WELL PRESERVED: The microwave method for the lemon is a neat trick. It's a two-minute way to make fresh-tasting Moroccan-style "preserved" lemons (which usually take from one week to one month to cure). TEST-KITCHEN TIP: Fennel fronds, those delicate, feathery, dark-green leaves rising from the fresh fennel bulb, are jampacked with fennel flavor. At the market, look for fennel bulbs that still have the fronds attached (you'll find that some bulbs have been too closely trimmed).
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Transfer 2 tablespoons lemon-herb butter to small bowl; reserve for gravy. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons lemon butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread lemon butter over thigh and drumstick on both sides. Arrange a few lemon slices under skin. Spread remaining butter over breast meat; place lemon slices atop butter under skin. Fill main cavity with any remaining lemon slices, parsley and sage sprigs, and fennel fronds. Tie legs together loosely to hold shape. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
• For gravy:
• Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to juices to measure 1 2/3 cups.
• Heat reserved 2 tablespoons fat in heavy large saucepan over medium-high heat. Add garlic and shallot; sauté 2 minutes. Add flour; whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth. Reduce heat and simmer until gravy is reduced to desired consistency, about 4 minutes. Whisk in 2 tablespoons reserved lemon butter, 2 tablespoons reserved lemon juice, lemon peel, and sugar, then herbs. Whisk in crème fraîche, if desired. Season to taste with salt and pepper.
• *Available at some supermarkets and at specialty foods stores.

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.

Steps:

• Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
• Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
• Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
• Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
• Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
• Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
• Slice the turkey breast on the diagonal, and serve with warm gravy.

Steps:

• Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
• Put the onion into the bowl of a food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
• Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
• Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter.
• Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
• Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
• Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
• Slice the turkey breast on the diagonal, and serve with warm gravy.

Steps:

• Remove any giblets from the turkey and save for stock, if you are making your own (see 'Tip'). Remove the bird from the fridge 1 hr before cooking to allow it to come to room temperature. Wipe the turkey inside and out with kitchen paper.
• Heat oven to 220C/200C fan/gas 7. Starting at the neck-end of the bird, carefully push your fingers between the skin and flesh on the breast, loosening the skin. Mix the butter, lemon zest, herbs and garlic together and season. Push the flavoured butter under the skin and spread over the flesh. Smooth the skin back over the breast.
• You can now stuff the neck-end of the bird with the stuffing, if you like, and secure the skin underneath with a skewer. Weigh the turkey and calculate the cooking time - it will need 40 mins for every 1kg.
• Transfer the bird to a roasting tin, cover loosely with foil and place in the middle of the oven. Cook for 20 mins, then reduce the temperature to 180C/160C fan/gas 4 for the rest of the cooking time. Remove the foil for the last 30 mins. Check if the turkey is cooked by piercing the thickest part of the thigh with a skewer. If the juices run clear, it's cooked. If they are pink, return it to the oven for another 15 mins, then test again. If using a meat thermometer, it should read 80C for the thighs, and the breast should be 75C.
• Remove the cooked turkey from the tin, and place on a serving platter (use the tin to make the gravy - see 'Goes well with'). Cover with foil and leave to rest for 30-45 mins before carving.