Sharon Lees Tarragon Turkey Recipes

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ROAST TURKEY WITH TARRAGON-SHALLOT BUTTER

Rub a turkey all over with butter mixed with tarragon, lemon and shallot for a flavorful, golden bird.

Provided by Food Network Kitchen

Time 3h45m

Yield 8-10

Number Of Ingredients 8



Roast Turkey with Tarragon-Shallot Butter image

Steps:

  • Let the turkey sit at room temperature for about 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
  • Combine the butter, tarragon, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
  • Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
  • Discard the parsley and lemons from the cavity before carving.

One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons minced fresh tarragon leaves
1 1/2 teaspoons freshly squeezed lemon juice
1 shallot, minced
3 parsley sprigs
2 lemons, quartered

TARRAGON TURKEY

Provided by Nigella Lawson

Categories     dinner, roasts, main course

Time 2h35m

Yield 10 servings

Number Of Ingredients 12



Tarragon Turkey image

Steps:

  • In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon. Add onion, garlic, lemon and five quarts of water. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid. Refrigerate overnight, preferably for 24 hours.
  • Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature. Meanwhile, heat oven to 400 degrees. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 minutes.
  • Transfer tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels, and place on top of tarragon. Pour oil over turkey, and rub by hand until meat is completely covered with oil. Roast for two hours. No basting is necessary.
  • Remove pan from oven. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour. To serve, cut into slices.

Nutrition Facts : @context http, Calories 876, UnsaturatedFat 40 grams, Carbohydrate 31 grams, Fat 67 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 20 grams, Sodium 1852 milligrams, Sugar 28 grams, TransFat 0 grams

1/2 cup honey
1/2 cup tarragon vinegar
1/2 cup packed dark brown sugar
2 tablespoons black peppercorns
1/2 cup salt
6 tablespoons dried tarragon
1 onion, peeled and quartered
1 large or two small garlic cloves, bruised and peeled
1 lemon, cut into 1/4-inch slices
1 5 1/2-pound rolled turkey breast, tied at intervals to shape it like a sausage (ask your butcher to do this)
1/4 cup olive oil
1/4 cup fresh tarragon leaves

ORANGE & TARRAGON ROAST TURKEY

Roasting your Christmas turkey with a flavoured butter locks in moisture for a zesty, juicy finish ready to garnish with trimmings

Provided by Good Food team

Categories     Main course

Time 4h25m

Yield Serves 8 with leftovers

Number Of Ingredients 8



Orange & tarragon roast turkey image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a roasting tin with a very generous length of double-thickness foil. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 50 mins for every kg over that weight (a turkey this size should take 3½-4 hrs).
  • Put the butter in a bowl and finely grate the zest from the orange on top. Add the chopped tarragon, garlic and seasoning and mix well. You can make this 3 days ahead.
  • Gently push your fingers under the turkey skin, starting from the neck end of the bird, easing the skin away from the breast and the top of the drumsticks. Now spread the flavoured butter under the skin, taking care not to tear it. You won't be able to reach all the way down to the drumsticks, but you can ease the butter along by smoothing it through the skin. Quarter the orange and tuck into the turkey cavity with the onion and the bunch of tarragon (step-by-step). You can do this the night before.
  • Season the turkey with salt and pepper, then lift it onto the foil-lined roasting tin. Pour the wine into the cavity of the turkey, then bring up the sides of the foil and cover the top of the bird with a layer of foil. Roast according to your calculated time.
  • Thirty mins before the end of cooking time, remove the foil from the top of the turkey and add the potatoes to the oven.
  • To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear, not pink. If they are pink, continue to roast, checking at 10-min intervals.
  • Remove the turkey, transfer to a warm serving platter and let it rest, covered loosely with the foil, for 30-40 mins before carving. Meanwhile, turn up the oven to 200C/180C fan/gas 6 and cook the potatoes for 30 mins more, with the stuffing and sausages. Serve the turkey decorated with herbs.

Nutrition Facts : Calories 569 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 73 grams protein, Sodium 0.8 milligram of sodium

5-5.5kg/11-12lb turkey , rinsed and dried
100g butter , softened
1 orange
15g pack tarragon , 2 tbsp finely chopped, rest tied in a bunch with string
2 garlic cloves , crushed
1 onion , quartered
150ml dry white wine
sage or tarragon sprigs, to serve

ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY

Categories     Fruit Juice     Mushroom     Onion     turkey     Roast     Thanksgiving     Bacon     Brandy     Fall     Tarragon     Jam or Jelly     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 16



Roast Turkey with Bacon, Tarragon and Applejack Gravy image

Steps:

  • Make turkey:
  • Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  • Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
  • Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.
  • Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
  • Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
  • Make gravy:
  • Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
  • Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.

For turkey
1 10-ounce jar crabapple jelly
3/4 cup plus 6 tablespoons (2 1/4 sticks) butter
1/3 cup frozen apple juice concentrate, thawed
4 tablespoons chopped fresh tarragon
12 ounces mushrooms, quartered
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 22- to 24-pound turkey, neck cut into 4 pieces
10 cups (about) canned low-salt chicken broth
For gravy
1/4 cup all purpose flour
3 cups (about) canned low-salt chicken broth
8 bacon slices, cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon
1/4 cup applejack or other apple brandy (optional)

TARRAGON TURKEY

A very basic recipe for turkey breast meat...If you prefer to get hit over the head with your seasonings, you probably won't be able to appreciate the simplicity or the subtlety, of this dish...Serve with a tossed green salad and roasted potatoes for a complete meal!

Provided by CookinwithGas

Categories     Turkey Breasts

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4



Tarragon Turkey image

Steps:

  • Preheat the oven to 350°F; Place the turkey breast into a baking pan.
  • In a small bowl combine chicken broth and water; spoon it over the turkey.
  • Bake in the preheated 350°F oven for 30 minute; then sprinkle the tarragon over the turkey breast.
  • Bake 30 more minutes or until the turkey is 170°F and the juices run clear.

Nutrition Facts : Calories 180.5, Fat 8, SaturatedFat 2.2, Cholesterol 73.7, Sodium 70.3, Carbohydrate 0.3, Protein 25.1

1 1/2 lbs turkey breast
1/4 cup low sodium chicken broth
1/4 cup water
1 teaspoon tarragon, crumbled

TARRAGON TURKEY SALAD

Mandarin oranges complement tender turkey and bow tie pasta in Shannon Bitenc's summery salad. "My family loves the combination of citrus and tarragon in this delicious dish," she writes from Scottsdale, Arizona.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12



Tarragon Turkey Salad image

Steps:

  • Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add turkey, celery and oranges. In a small bowl, combine the mayonnaise, orange juice, mustard, tarragon, orange zest, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1 hour. Serve over lettuce.

Nutrition Facts : Calories 0g sugar total.

4 cups uncooked bow tie pasta
2 cups cubed cooked turkey breast
3/4 cup sliced celery
1 can (11 ounces) mandarin oranges, drained
1/2 cup reduced-fat mayonnaise
1 tablespoon orange juice
1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon
1 teaspoon grated orange zest
3/4 teaspoon salt
1/8 teaspoon white pepper
Lettuce leaves

TARRAGON AND TURKEY SALAD

Make and share this Tarragon and Turkey Salad recipe from Food.com.

Provided by Happy Harry 2

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Tarragon and Turkey Salad image

Steps:

  • Whisk the last five ingredients together.
  • Add rice and remaining salad ingredients.
  • Toss well.
  • Season with salt and pepper as desired.
  • Chill about 30 minutes before serving.

Nutrition Facts : Calories 614.9, Fat 11, SaturatedFat 1.8, Sodium 40.6, Carbohydrate 117.5, Fiber 5.9, Sugar 9.5, Protein 11.8

3 cups brown rice, cooked
2 cups turkey breast, cooked and cubed
1 cup seedless grapes, halved (red or green)
1/2 cup red bell pepper, chopped
1/3 cup scallion, sliced
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons tarragon leaves, dried
2 teaspoons spicy mustard
1 teaspoon sugar

SHARON LEE'S TARRAGON TURKEY

Categories     Poultry     Quick & Easy     Wheat/Gluten-Free     Dinner

Yield 2-3 servings per pound

Number Of Ingredients 4



SHARON LEE'S TARRAGON TURKEY image

Steps:

  • Place the turkey breast in the crock pot with the water. Put 1/2 stick butter on top of the turkey. Sprinkle tarragon on top. Cover and cook until 185 F. On low, this is 4-5 hours in my crock pot.

1 boneless turkey breast "roast" thawed overnight in the refrigerator
1/2 stick butter
1-2 tsp dried tarragon
3/4 cup water

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