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.
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
GARLIC AND HERB ROASTED TURKEY
Our recipe specialists use an easy herb rub to turn out a tender, tasty turkey with beautiful golden skin. Lemon adds a pleasant flavor to the gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 14 servings (2 cups gravy).
Number Of Ingredients 13
Steps:
- Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 541 calories, Fat 24g fat (7g saturated fat), Cholesterol 245mg cholesterol, Sodium 225mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 73g protein.
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
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.
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
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.
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
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
More about "roast turkey with prosciutto rosemary and garlic recipes"
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND ROASTED GARLIC
From thebewitchinkitchen.com
4.9/5 (7)Total Time 3 hrs 30 minsCategory Main CourseCalories 546 per serving
- Clean and prep turkey as outlined in the guide on how to cook a turkey like a boss. Place turkey in a roaster.
- Pour the drippings into a pot, add the wine and squeeze the roasted garlic from the turkey cavity into the gravy mixture.
ROASTED TURKEY & ROSEMARY-GARLIC BUTTER RUB & PAN …
From myrecipes.com
4.7/5 (6)Total Time 2 hrs 15 minsServings 12Calories 304 per serving
- Remove giblets and neck from turkey; discard liver. Reserve neck and giblets. Pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
- Combine butter, 2 teaspoons rosemary, 1 teaspoon salt, 1/4 teaspoon pepper, coriander, and garlic in a small bowl. Rub butter mixture under loosened skin and over breasts and drumsticks. Tie legs together with kitchen string. Place remaining 1 teaspoon rosemary, reserved giblets, neck, carrots, celery, and onion in the bottom of a large roasting pan coated with cooking spray. Add 1/2 cup broth. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 425° for 30 minutes.
- Reduce oven temperature to 325° (do not remove turkey from oven). Add 1/2 cup broth to pan. Bake an additional 30 minutes. Rotate pan in oven; bake an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove from oven; let stand on a cutting board for 30 minutes. Discard skin.
ROAST TURKEY | TURKEY RECIPES | MCCORMICK
From mccormick.com
Cuisine AmericanCategory EntreesServings 12
PROSCIUTTO-WRAPPED TURKEY RECIPE | GIADA DE LAURENTIIS
From foodnetwork.com
Author Giada De LaurentiisSteps 5Difficulty Intermediate
ROAST TURKEY LEG WITH GARLIC AND ROSEMARY | BBC GOOD FOOD
From bbcgoodfood.com
OJAI ROAST TURKEY WITH ROSEMARY, LEMON, & GARLIC RECIPE
From myrecipes.com
GARLIC AND ROSEMARY SLOW-ROASTED TURKEY RECIPE | MYRECIPES
From myrecipes.com
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND ROASTED GARLIC | THE ...
From pinterest.ca
JUICY GARLIC HERB ROAST TURKEY - SIMPLY DELICIOUS
From simply-delicious-food.com
RECIPES FOR ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
From cooktime24.com
ROAST TURKEY RECIPES
From allrecipes.com
ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST RECIPE - BON …
From bonappetit.com
You'll also love