Rosemary Orange Turkey Recipes

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.

Steps:

• Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.

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.

Steps:

• Remove giblets from inside the turkey; reserve for stock or gravy. Pat meat dry with paper towels. In a small bowl, stir together salt, pepper, allspice, garlic and citrus zests. Pat mixture all over turkey and turkey parts (including inside the whole turkey cavity). Stuff one bunch of rosemary in cavity of whole turkey. Strew remaining rosemary and the thyme all over turkey and turkey parts. Refrigerate, uncovered, overnight.
• Remove whole turkey from the refrigerator 1 hour before you plan to cook it so it can come to room temperature. Heat oven to 350 degrees. Arrange oven racks so the pan with the whole turkey will fit on top rack, and the two pans with parts will fit underneath.
• Place whole turkey (with herb branches clinging to it) on a rack in a roasting pan. Take parts out of the fridge and place the breasts in a 9-by-13-inch roasting pan. Place the legs and wings in a separate 9-by-13 roasting pan.
• Distribute onions, carrots, celery and apples into all three pans, scattering them on the bottom of the large roasting pan under the whole turkey, and tucking them in among turkey pieces. Sprinkle 2 tablespoons wine over each pan of turkey parts and pour 1/2 cup wine in the bottom of the whole turkey pan.
• Transfer whole turkey to the oven and roast for 1 hour (let the parts come to room temperature while the turkey starts roasting).
• Add parts to the oven underneath the rack with the whole turkey on it, and roast for an additional 30 minutes.
• Squeeze the juice from the 2 zested oranges. Increase oven temperature to 450 degrees and sprinkle about a third of the orange juice into the bottom of each of the three pans.
• Drizzle the butter or oil all over the whole turkey and the pieces. Continue roasting until an instant-read thermometer inserted into the meat registers 165 degrees, about 20 to 30 minutes more for the whole turkey, and 15 to 45 minutes longer for the parts. (Note: The turkey breasts may cook faster than the dark meat, so keep your eye on them.) If the breast of the whole turkey starts to look too brown before the bird is cooked through, cover it loosely with foil.
• When the whole turkey is cooked through, remove from oven, cover with foil and let rest for 20 minutes while the parts finish cooking.
• When all the turkey parts are cooked through, adjust oven temperature to broil. Broil turkey parts until skin turns golden brown and crisp, 3 to 5 minutes. Let parts rest for 5 minutes before carving and serving. If you want to use the drippings for gravy or stock, strain or use a slotted spoon to remove vegetables first.

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).

Steps:

• Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
• In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
• Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
• Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
• Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.