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
SPLAYED TURKEY WITH HERBS
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird - fast. Before roasting, the bird's legs are splayed so they lie flat on the bottom of the roasting pan, where they are seared. That jump-starts the cooking of the dark meat (which always needs more time than the white meat). Then, after searing, the bird is surrounded by onions and wine before going into the oven; this essentially braises the dark meat while the breast meat roasts. The result is tender dark meat and juicy white meat, all ready in under 2 hours in the oven. An added bonus: You'll get a pan full of rich oniony drippings that can enrich your gravy, or take its place entirely. To get the deepest flavor, this recipe calls for dry-brining your bird at least a day or two ahead. But you can reduce the brining time to 2 hours if you're pressed for time. Also, if you're trying this with a bird that weighs more than 13 pounds, you will need an extra-large roast pan, and to roast it for a bit longer.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time P1DT2h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut through the skin that connects legs to the breast on both sides of the turkey. Press down on thighs until they pop out of the sockets and the legs lie flat.
- In a small bowl, stir together salt, pepper and lemon zest. Smear mixture all over turkey, including inside the cavity. Pat herb sprigs and garlic all over bird. Stuff bay leaves into cavity. Refrigerate, uncovered, overnight or for up to 2 nights.
- Remove turkey from the refrigerator 1 hour before you want to roast it. Remove all but the top rack from the oven. (You can remove that, too, but if you leave it in, you'll be able to roast something else at the same time as the turkey.)
- Heat oven to 450 degrees. Take all the herb sprigs and garlic cloves off the surface of the turkey and stuff them into the cavity.
- Place a large, empty heavy-duty roasting pan on top of the stove, across two burners if possible. Heat up the pan for a minute or so, until the pan is quite hot. Add the oil, let it heat up for a few seconds, then add the turkey, breast side up, so the legs are parallel to the short sides of the pan and have room to flop open. Press down on the splayed legs so they touch the bottom of the pan. Let turkey sear for 5 minutes, pressing down on the legs occasionally.
- Pour enough wine into the bottom of the pan to reach a depth of 1/8 inch. Scatter onions around turkey and sprinkle them lightly with salt. Drizzle turkey and onions with a little oil.
- 7. Transfer pan to oven, setting it directly on the oven floor (not on a rack). If you have an electric oven, position the rack at the lowest possible position. Top with a pizza stone, if you have one. Place turkey in its roasting pan on the rack and cook as directed. Roast for 30 minutes.
- Reduce heat to 350 degrees, give the onions a stir, and if the bottom of the pan is dry, add a splash of wine to moisten the onions. (As the turkey continues to cook, occasionally check the onions to make sure they don't dry out or they may burn, adding wine as needed.) Roast until an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165 degrees and the breast meat reaches at least 160 degrees, about another 40 to 65 minutes depending upon your oven and the pan you use. Transfer turkey to a cutting board and let rest for 20 minutes before carving.
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.
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.
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
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
STEWED TURKEY WITH HERBS AND ONIONS
Steps:
- Rinse the turkey pieces and place them in a pot large enough to accommodate them. Cover with cold water and add the salt. Cover the pot and bring the contents to a boil over medium-high heat. Reduce the temperature to keep the broth at a low simmer for 1 hour. Periodically, skim any froth that rises to the surface.
- After an hour, remove the turkey pieces and set aside to cool. Raise the heat until the broth comes to a boil. Continue boiling, uncovered, until the liquid is reduced by half. (This will take about an hour.)
- When the broth is reduced, add the sliced onions, herbs, vinegar, butter, sugar, peppercorns, and cloves. Simmer for about 20 minutes, until the onions are soft. While the broth is simmering, cut the cooled turkey into serving pieces.
- Before serving, taste the broth and adjust the seasoning. Place the meat into the broth and "let it take a walme or two," that is, let it simmer gently for just a minute. Pour the turkey and sauce into a serving bowl. Pass the "sippets" (toasted bread slices) to serve as a base for the turkey and to sop up the sauce.
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.
HERB-RUBBED TURKEY
Seasoned for the holidays, this tender bird with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe's from our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 12 servings plus leftovers.
Number Of Ingredients 25
Steps:
- Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.
Nutrition Facts :
HERB-ROASTED TURKEY
This easy turkey recipe includes a sunny combination of herbs and citrus. It's gluten-free, as well.
Provided by Sam Sifton
Categories Herb Poultry turkey Roast Thanksgiving Dinner Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper.
- Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.
- Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
- Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.
HERB ROASTED TURKEY
This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.
Provided by MarieRynr
Categories Whole Turkey
Time 4h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Rub the surface of the turkey and sprinkle cavity with salt and pepper.
- Place 12 sprigs of thyme in cavity.
- In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.
- Place the turkey, breast side up, over the vegetables.
- Drizzle butter over turkey and sprinkle with minced herbs.
- Cover loosely with foil.
- Bake at 325*F for 2 1/2 hours.
- Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.
- Cover and let stand for 20 minutes before carving.
- For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.
- Strain into a saucepan and thicken with some flour and water.
- (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).
HERB-ROASTED TURKEY
Our guests always comment on how moist and flavorful this elegant entree is. Rubbed with garden-fresh herbs, this turkey has such a wonderful aroma when it's roasting that it lures everyone into the kitchen! -Becky Goldsmith, Eden Prairie, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity. , In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs. , Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a thermometer reads 180°, basting every 20 minutes. , Cover and let stand for 20 minutes before carving. Discard vegetables, bay leaves and peppercorns; if desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts :
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