Citrus Rosemary Turkey Rub Food

WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT

Steps:

• For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.
• Preheat the oven to 425 degrees F.
• For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
• Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
• Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
• Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
• While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
• Carve turkey and serve with gravy.

CITRUS-ROSEMARY RUBBED TURKEY

Steps:

• In a small bowl, combine the first 7 ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey. , Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.

ROSEMARY AND CITRUS TURKEY FOR A CROWD

Steps:

• Remove giblets from inside the turkey; reserve for stock or gravy. Pat meat dry with paper towels. In a small bowl, stir together salt, pepper, allspice, garlic and citrus zests. Pat mixture all over turkey and turkey parts (including inside the whole turkey cavity). Stuff one bunch of rosemary in cavity of whole turkey. Strew remaining rosemary and the thyme all over turkey and turkey parts. Refrigerate, uncovered, overnight.
• Remove whole turkey from the refrigerator 1 hour before you plan to cook it so it can come to room temperature. Heat oven to 350 degrees. Arrange oven racks so the pan with the whole turkey will fit on top rack, and the two pans with parts will fit underneath.
• Place whole turkey (with herb branches clinging to it) on a rack in a roasting pan. Take parts out of the fridge and place the breasts in a 9-by-13-inch roasting pan. Place the legs and wings in a separate 9-by-13 roasting pan.
• Distribute onions, carrots, celery and apples into all three pans, scattering them on the bottom of the large roasting pan under the whole turkey, and tucking them in among turkey pieces. Sprinkle 2 tablespoons wine over each pan of turkey parts and pour 1/2 cup wine in the bottom of the whole turkey pan.
• Transfer whole turkey to the oven and roast for 1 hour (let the parts come to room temperature while the turkey starts roasting).
• Add parts to the oven underneath the rack with the whole turkey on it, and roast for an additional 30 minutes.
• Squeeze the juice from the 2 zested oranges. Increase oven temperature to 450 degrees and sprinkle about a third of the orange juice into the bottom of each of the three pans.
• Drizzle the butter or oil all over the whole turkey and the pieces. Continue roasting until an instant-read thermometer inserted into the meat registers 165 degrees, about 20 to 30 minutes more for the whole turkey, and 15 to 45 minutes longer for the parts. (Note: The turkey breasts may cook faster than the dark meat, so keep your eye on them.) If the breast of the whole turkey starts to look too brown before the bird is cooked through, cover it loosely with foil.
• When the whole turkey is cooked through, remove from oven, cover with foil and let rest for 20 minutes while the parts finish cooking.
• When all the turkey parts are cooked through, adjust oven temperature to broil. Broil turkey parts until skin turns golden brown and crisp, 3 to 5 minutes. Let parts rest for 5 minutes before carving and serving. If you want to use the drippings for gravy or stock, strain or use a slotted spoon to remove vegetables first.

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.

THANKSGIVING TURKEY WITH HOLIDAY RUB

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

CITRUS AND HERB TURKEY

Steps:

• Preheat oven to 425 with rack in lower third position.
• Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
• Rub skin with olive oil and season with remaining salt and pepper.
• Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
• Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
• Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
• Carve turkey and serve with gravy.

ROSEMARY CITRUS MISO-RUBBED TURKEY

Steps:

• Pulse about 1/4 of onion rings, plus rosemary and garlic in a food processor until finely chopped. Add black pepper, poultry seasoning, and miso paste and purée until smooth. Add butter and purée - mixture will appear curdled.
• Put oven rack in lowest position and preheat to 350°F. Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage from outside to spread evenly. Place a lemon slice inside of a pepper ring and slide under skin, positioning evenly over breast and drumsticks. Repeat with remaining pepper and lemon slices until a pleasing pattern results. Sprinkle cavity with seasoned salt. Stuff cavity with lemon and orange quarters, squeezing juice into cavity as you go, and fold neck skin and flap into the cavity. Tie drumsticks together with kitchen string and tuck wings under body.
• Rub turkey with 2 tablespoons of oil. Shake 1 tablespoon flour in oven roasting bag, layer bottom of bag with onion and celery slices, and place bag into roasting pan. Place turkey on top of onions and celery in bag and close bag with tie included in the box. Cut six 1/2-inch slits in top of bag, as directed. Roast according to package directions, about 2 1/2 to 3 hours, or until timer pops out. Remove from oven and let sit in the bag for 30 minutes. Remove turkey from bag.
• Strain pan juices into a 3-quart saucepan and skim off excess fat, if desired. Add 4 cups turkey stock to pan juices and bring to a boil. While stock is reaching boil, whisk together water and cornstarch. Slowly pour cornstarch mixture into boiling stock, whisking continuously. Cook for 5 to 6 minutes or until gravy is thickened and clear. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.

CITRUS & HERB ROASTED TURKEY BREAST

Steps:

• In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.

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 ROSEMARY TURKEY RUB

Steps:

• Put all ingredients into a food processor and run until well blended.
• If not using immediately put in airtight container and refrigerate.
• When ready to put on Turkey rub the paste onto the surface and try to get some in the other nooks and crannies like under this skin as well (if your turkey still has skin that is).

ROSEMARY CITRUS HERB TURKEY

Steps:

• In food processor bowl, combine all ingredients except turkey; process until citrus peel and garlic are finely chopped and ingredients are blended well.
• Refrigerate until ready to use. Rub herb mixture over surface of turkey.
• Heat oven to 325°F.
• Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.
• Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4 hours.
• Remove foil after 1 hour of cooking. Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.
• Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.

TURKEY BREAST RUB RECIPE

Steps:

• Combine all of the above and mix well.
• Dry the turkey breast or your choice of turkey parts with paper towel. Brush on olive oil or use your hands to oil the bird.
• Rub seasonings liberally all over the turkey breast. Even under the skin.
• Bake and baste as required by recipe.
• Melt butter and add chopped fresh sage. About 10 minutes before your choice of turkey is finished baking, brush with sage butter. Brush again when removed from oven, while combined with turkey drippings.
• Be sure to check the temperature of the meat to make sure your turkey is cooked properly.

SAVORY HERB TURKEY RUB

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a small bowl and mix well, until the olive oil is well incorporated into the rest of the rub.
• Pat the turkey dry with paper towels and apply the rub all over the bird, including the cavity. Make sure to get it under the skin of the breast. Discard any leftover rub that has come into contact with the raw meat. Roast the turkey using a preferred method or recipe.

CITRUS AND HERB ROASTED TURKEY BREAST

Steps:

• In the bowl of a small food processor, combine salt, rosemary, thyme, sage, lemon zest, orange zest, coriander and szechuan peppercorns. Pulse until the herbs and spices are coarsely ground.
• Sprinkle the dry brine all over the turkey breast, then transfer to a large zip-top plastic bag. Place in the refrigerator to brine overnight, or up to 24 hours.
• An hour before you begin baking the turkey, remove the breast from the bag and place on a small rack set in a small roasting pan or baking dish. Place in the fridge, uncovered, to allow the turkey to dry off. (This will ensure a crispier skin.)
• Meanwhile, preheat the oven to 450F. Remove the turkey breast from the fridge and pat dry. Gently rub the top of the breast with butter.
• Roast the turkey in the preheated oven for 15 minutes, then drop the temperature to 325F and continue roasting for 1 ½ - 2 hours or until the thickest part of the breast reaches an internal temperature of 165F. (If the skin starts to brown too quickly, tent the turkey loosely with aluminum foil to slow down the process.) Remove from oven and let rest for 10-15 minutes before slicing.