Citrus And Herb Butter Roast Turkey Food

ROASTED CITRUS & HERB TURKEY

Steps:

• Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

HERB AND CITRUS BUTTER ROASTED TURKEY

Steps:

• Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter.
• Heat oven to 425°F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
• Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
• Bake on lowest oven rack at 425°F for 30 minutes. Reduce temperature to 325°F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165°F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
• Transfer turkey to a serving platter. Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
• Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.

HERB AND CITRUS BUTTER ROASTED WHOLE TURKEY

Steps:

• Position oven rack in bottom third of oven. Preheat oven to 325°F.
• Remove 1 teaspoon orange peel and 1 teaspoon lemon peel from fruit. Cut peeled orange and peeled lemon into quarters; set aside.
• Combine orange peel, lemon peel, butter, minced rosemary, 1 teaspoon salt, 1 teaspoon pepper, onion powder and garlic powder in medium bowl.
• Drain juices from turkey and pat dry with paper towels. Place turkey, breast side up, on flat rack in shallow roasting pan (2 to 2½ inches deep). Evenly spread ¼ cup butter mixture between skin and breast meat of turkey, being careful not to tear skin.
• Season cavity of turkey with remaining 1 teaspoon salt and 1 teaspoon pepper. Place peeled orange and lemon quarters, 2 shallots and rosemary sprigs into turkey cavity. Tie legs together with kitchen string. Turn wings back to hold neck skin in place. (Tucking wings will help stabilize turkey in pan and when carving). Rub ¼ cup butter mixture all over turkey. Cut remaining 2 oranges and 1 lemon into quarters. Place orange and lemon quarters and remaining 4 shallots around turkey. Insert an oven-safe meat thermometer deep into lower part of thigh without touching bone.
• Melt remaining ½ cup butter mixture and keep warm.
• Bake turkey until meat thermometer in thigh registers 180°F and an instant-read thermometer inserted into breast and stuffing registers 170°F (3 to 3 ½ hours brushing turkey with melted butter mixture once every hour for the first 2 hours and covering loosely with foil after 2 hours to prevent excess browning). Lift turkey onto platter and let stand 15 minutes before carving.
• Pro Tip: Cooked leftover turkey is good for 3 to 4 days. To save for even longer, pop it in the freezer to save for up to 6 months!

ROAST TURKEY WITH CITRUS HERB BUTTER

Steps:

• Season the bird liberally with salt & pepper.
• Instead of trussing the entire bird, secure only the legs together. This will keep the shape of the bird, which is important for presentation and it will keep the stuffing inside the cavity of the turkey.
• Tuck the wings of the turkey underneath to prevent them from burning.
• Place the neck and giblets which are found in a bag inside the cavity of the turkey, in the bottom of the roasting pan. This will add to the flavour of the bird and the gravy.
• Combine butter, orange juice, orange zest, thyme and sage in a bowl and stir with a spoon.
• Rub outside of the bird with butter. Be sure to apply some of the butter under the skin for added flavour.
• Pour remaining juice over the turkey.
• Pour two cups of chicken stock into the bottom of roasting pan.
• Preheat oven to 350 deg.
• Roast turkey in oven for the first hour without opening the door.
• After first hour, baste turkey every 30 minutes during cooking process.
• Turkey should cook 15 minutes per pound.
• If the turkey is browining too quickly during the cooking process, loosely tent the bird with aluminum foil, making sure the foil doesn't touch the top of the skin.

ROAST TURKEY WITH CITRUS BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg.
• Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
• Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
• Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden.
• To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink. Keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bone, then wiggle the leg - it should give slightly if the meat is ready. Keep cooking and basting until it does.
• Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.

CITRUS AND HERB ROAST TURKEY BREAST

Steps:

• Sprinkle turkey breast evenly with salt and pepper.
• Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
• Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes.
• Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.