Atc Herbed Turkey Food

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY

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.

HERBED TURKEY BREAST

Steps:

• Preheat oven to 350°F.
• Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
• In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings.
• Spread under turkey skin.
• Combine remaining lemon juice and oil; Set aside.
• Place turkey on a rack in a shallow roasting pan.
• Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F.
• Basting every 15 to 20 minutes with lemon mixture.
• Let stand for 10 minutes.
• Discard skin before carving.

FRESH HERB TURKEY BREAST

Steps:

• Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
• In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper.
• Spread evenly under skin.
• Combine remaining oil and lemon juice and set aside.
• Place turkey on rack in roasting pan, with vegetables under cavity of breast.
• Baste breast with combined oil and lemon juice.
• Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices.
• Shield loosely with foil, if browning too quickly.
• Let stand covered for 10 minutes.
• Discard vegetables, and make a gravy with juices.

ATC HERBED TURKEY

Steps:

• 3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. 4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400. Line large V-rack with heavy-duty foil and poke 20-30 holes in foil; set V-rack in large roasting pan. Set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure. 5. Loosen skin. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Distribute paste under skin over breast, thigh, and drumstick meat. 6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer. 7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet. 8. ROAST THE TURKEY breast side down on prepared V-rack in roasting pan for 45 minutes. 9. Remove roasting pan with turkey from oven. Rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. Let rest 30 minutes. 10. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent.

HERBED TURKEY BREAST WITH ORANGE SAUCE - CROCK POT

Steps:

• Place onions in crock pot.
• Mix garlic, rosemary and pepper in a small bowl; set aside.
• Make slices in turkey breast about 3/4 of the way through turkey breast at 2 inch intervals.
• Stuff slices with herb mixture.
• Place turkey in crock pot.
• Pour juice over turkey.
• Cover and cook on low 7 to 8 hours or until turkey is no longer pink in centre.