Tender Herb Roasted Turkey Recipes

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:

• Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
• Pat turkey thighs dry with a paper towel; season with salt and pepper.
• Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
• Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
• In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
• Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
• On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
• On the day of, take the turkey out of the fridge 1 hour before cooking.
• Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
• Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.

Steps:

• In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
• Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
• Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
• Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
• Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
• Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.