SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS
Very moist turkey from Bon Appetit Every-Night Cooking. The turkey roasts on a bed of caramelized onions that mixes with the turkey drippings to make a delicious gravy. It can also be made with a whole chicken.
Provided by lazyme
Categories Whole Chicken
Time 7h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in bottom third of oven and preheat to 425°F Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
- Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
- Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer. Transfer to platter. Tent loosely with foil; let stand 30 minutes.
- Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups total.
- Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add 1 1/2 teaspoons chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens, whisking 5 minutes; season with salt and pepper.
- Carve turkey; serve hot with gravy.
- Makes 10 to 12 servings.
Nutrition Facts : Calories 915.2, Fat 46.6, SaturatedFat 13.3, Cholesterol 344.8, Sodium 354.9, Carbohydrate 10.6, Fiber 1.3, Sugar 3.1, Protein 103.4
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!
Provided by Cook4_6
Categories Whole Turkey
Time 5h
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- For gravy base:.
- Melt butter in large pot over medium-high heat.
- Add onions and sauté until deep brown, about 40 minutes.
- Mix in rosemary and thyme, then flour; stir 1 minute.
- Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
- For turkey:.
- Mix butter and herbs in small bowl.
- Rinse turkey inside and out; pat dry.
- Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
- Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
- Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
- Set rack at lowest position in oven and preheat to 350°F.
- If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
- Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
- Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
- Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
- ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
- Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top.
- Heat gravy base over medium heat.
- Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3
CARAMELIZED ADOBO ONIONS
Here a smoky version of Caramelized Onions. This can be easily doubled. Top a steak or mashed potatoes, salad, tacos......
Provided by Rita1652
Categories Onions
Time 25m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Heat the oil over medium high heat.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
- Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.
Nutrition Facts : Calories 145.7, Fat 4.8, SaturatedFat 0.6, Sodium 26.6, Carbohydrate 25, Fiber 3, Sugar 16.6, Protein 2.6
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRAVY
Categories Onion turkey Roast Christmas Thanksgiving Vinegar Rosemary Fall Sage Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Make turkey:
- Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
- Meanwhile, prepare gravy:
- Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.
- Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.
- Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.
ADOBO TURKEY WITH RED-CHILE GRAVY
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its gravy. After a long marinate, the _adobo_ permeates the bird's juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.
Provided by Lillian Chou
Categories turkey Marinate Roast Thanksgiving Dinner Hot Pepper Fall Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make adobo:
- Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
- Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
- Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
- Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
- Marinate turkey:
- Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
- Roast turkey:
- Let turkey stand, covered, at room temperature 1 hour.
- Preheat oven to 350°F with rack in lower third.
- Add 1 cup water to pan and roast turkey 1 hour.
- Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
- Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
- Make gravy while turkey stands:
- Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
- Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
- Serve turkey with gravy.
APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY
I first made this 5 years ago and it's become a Thanksgiving staple ever since. The turkey is always very tender and the gravy is to die for.
Provided by Ron Merlin
Categories Whole Turkey
Time 8h
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For Glaze: Combine all ingredients in small saucepan and bring to boil.
- Reduce heat to medium-low and simmer until thickened and reduce to 1 1/4 cups, about 15 minutes.
- For Herb Butter: Blend all ingredients in small bowl.
- Set aside.
- For Onion Mixture: Melt butter in large skillet over medium heat.
- Add onions and shallots and sauté until very soft and light brown, about 20 minutes.
- Cover separately and chill.
- For Turkey: Place rack in lowest third of oven and preheat to 400° F.
- Pat turkey dry with paper towels.
- Season turkey cavity with salt and pepper.
- Place turkey on rack set in large roasting pan.
- Slide hand under skin of turkey breast to loosen skin.
- Spread half of herb butter over breast under skin.
- If stuffing turkey, spoon stuffing into main cavity.
- Place remaining herb butter in small saucepan.
- Stir over low heat until melted.
- Brush butter over outside of turkey.
- Tie legs together loosely to hold shape of turkey.
- Roast turkey 30 minutes.
- Reduce oven temperature to 325° F.
- Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.
- Tent turkey with heavy-duty foil; roast 45 minutes longer.
- Add onion mixture, 1 can broth, thyme and sage to pan.
- Roast 15 minutes.
- Bring glaze to simmer.
- Brush 1/2 cup glaze over turkey.
- Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F.
- or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey).
- Place turkey on platter, tent with foil.
- Let stand 30 minutes.
- Reserve mixture in pan for gravy.
- For Gravy: Pour contents of roasting pan into strainer set over large bowl.
- Spoon fat from pan juices in bowl.
- Transfer onion mixture in strainer to blender.
- Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.
- Transfer sauce to heavy large saucepan and bring to boil.
- Cook until color deepens, skimming off any foam, about 5 minutes.
- Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 1511.2, Fat 77.8, SaturatedFat 26.6, Cholesterol 575.9, Sodium 844.3, Carbohydrate 29.1, Fiber 1.2, Sugar 17.6, Protein 164.9
TURKEY WITH HERB BUTTER & CARAMELIZED ONION BALSAMIC GRAVY
If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.
Provided by Cook4_6
Categories Whole Turkey
Time 5h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F.
- Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
- If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
- Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
- Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
- Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
- Strain turkey stock.
- Melt butter in large skillet over medium-high heat.
- Add sliced onions; saute 10 minutes.
- Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
- Add flour; stir 1 minute. Gradually whisk in turkey stock.
- Boil until gravy thickens, stirring often, about 3 minutes.
- Add 1 teaspoon each rosemary and sage.
- Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
- Add juices to gravy.
- Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
- Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
- Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.
Nutrition Facts : Calories 1354.7, Fat 73.1, SaturatedFat 25.5, Cholesterol 530.6, Sodium 1568.7, Carbohydrate 12.1, Fiber 1.5, Sugar 3.9, Protein 152.3
SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS AND SAGE GRAVY
Provided by Jim Fobel
Categories Onion turkey Roast Christmas Thanksgiving Dinner Fall Sage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Position rack in bottom third of oven and preheat to 425°F. Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
- Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
- Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F. Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer if unstuffed or about 1 hour 30 minutes longer if stuffed. Transfer to platter. Tent loosely with foil; let stand 30 minutes. Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups.
- Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.
- Serve turkey with gravy.
ADOBO RUBBED THANKSGIVING TURKEY
This is the way turkey is prepared in Puerto Rico, where it is seasoned the same way a pork shoulder is. It is called "pavochon", which translates literally as "turkeypork", due to its distinctive flavor. It is also served during the Holidays as an alternative to pork.
Provided by sebastian antonio
Categories Whole Turkey
Time 6h30m
Yield 12 people
Number Of Ingredients 7
Steps:
- 1 Grind the peppercorns, mix all ingredients.
- 2 Rub over turkey.
- 3 Place on big container, covered or large freezer bag, place in the refrigerator, and marinate overnight.
- 4 Pre heat oven to 400 degrees.
- 5 Place turkey in the oven and cook at 400 degrees for the first half hour, then bring temperature down to 325 degrees, and cook 30 min for each pound.
Nutrition Facts : Calories 535, Fat 27, SaturatedFat 7.6, Cholesterol 225.8, Sodium 409.7, Carbohydrate 0.1, Protein 67.8
ROAST TURKEY WITH CARAMELIZED ONION BALSAMIC GRAVY
We made this for Passover and it was a great hit! Cooked in a Nesco oven (you can keep it breast side up) it was roasted to perfection with gorgeous skin and juicy tender meat. The gravy was delicious and tangy and no lumps.
Provided by baezus
Categories Whole Turkey
Time 4h30m
Yield 12-15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees.
- Make a paste out of olive oil, salt, pepper, paprika, garlic powder, and duck sauce.
- Rub spice mixture all over the turkey. Place turkey, breast side down, in a large roasting pan. You can sprinkle on more of the pepper, paprikea, and garlic powder if desired. Let turkey come to room temperature for 20 minutes. Bake 2 hours, covered. (Tie the legs together with kitchen twine or secure with foil.).
- Lower temperature to 350 degrees. and uncover. Turn turkey breast side up, being careful not to prick skin. Bake 1 hour.
- Flip turkey over again and baste with pineapple juice every 15 minutes for another 1/2 to 1 hour. Turkey is done when juices run clear when pierced with a fork. Place turkey on a platter; reserve liquid in pan for gravy.
- Prepare the gravy: Combine chicken stock, turkey giblets and neck if desired, quartered onion, and bay leaf in a pot. Simmer about 1 hour or until reduced to 3 cups of liquid, skimming the surface if necessary.
- In a large skillet, melt margarine over medium-high heat. Add sliced onions, rosemary, and sage and saute about 15 minutes or until onions are golden. Add Potato starch; stir 1 minute. Gradually wihisk in chicken stock mixture, discarding bay leaf, turkey neck, giblets, and quartered onion. Boil about 3 minutes or until the gravy thickens, stirring often. Whisk in the vinegar.
- Rewarm the gravy and thin with more chicken stock if necessary. Pour over sliced turkey or serve on the side.
Nutrition Facts : Calories 626.4, Fat 34, SaturatedFat 8.3, Cholesterol 191.7, Sodium 641.1, Carbohydrate 16.1, Fiber 1.1, Sugar 5.6, Protein 60.5
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Categories Herb Onion turkey Roast Thanksgiving Vinegar Fall Bon Appétit
Yield Makes 14 servings
Number Of Ingredients 19
Steps:
- For gravy base:
- Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
- For turkey:
- Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
- Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
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- Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. DO AHEAD Can be made 1 day ahead. Cover; chill.
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