CITRUS AND HERB TURKEY
Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
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.
CITRUS GRILLED TURKEY BREAST
Provided by Katie Lee Biegel
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
- For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
- Preheat a grill to 350 degrees F.
- Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
- Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
- For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
- Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.
TURKEY WITH HERBES DE PROVENCE AND CITRUS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
- Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 3h40m
Yield 10 to 12 servings
Number Of Ingredients 19
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.
GARLIC-CITRUS ROAST TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Mash the butter with the grated garlic, oregano, coriander, red pepper flakes, lemon zest, orange zest, 1 teaspoon salt and a few grinds of pepper in a bowl. Spoon onto a piece of plastic wrap and shape into a log. Wrap and refrigerate until firm, at least 1 hour.
- Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Put the turkey neck, onion, garlic halves, carrot and celery in a large roasting pan; set a rack on top. Add 2 cups water.
- Pat the turkey dry. Slice the butter log into 1/2-inch-thick rounds. Gently separate the turkey skin from the breast, the thighs and the top of the drumsticks. Slide the butter under the skin. Stuff the lemon halves and orange half inside the cavity. Tie the legs together with kitchen twine. Season the turkey generously with salt and pepper and place breast-side up on the rack; tuck the wings under the body. Let sit at room temperature 30 minutes.
- Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 45 minutes to 1 1/2 hours more. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.
CITRUS HERB TURKEY
When it came to a roasting turkey, my grandmother had the magic touch: She would wrap a turkey in foil and cook it on low heat for eight hours so it would bake up juicy and tender. This version doesn't take that long, but it's just as good. -Portia Gorman, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Line a roasting pan with 3 pieces of heavy-duty foil (pieces should be long enough to cover turkey). Mince half the rosemary and thyme from each package (about 1/4 cup total). In a small bowl, beat 1/2 cup butter and minced herbs until blended. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Mix seasoned salt, garlic powder and pepper; sprinkle over turkey and inside turkey cavity., Cube remaining butter. In a large bowl, combine butter, apple, orange, onion, orange pepper and remaining herb sprigs; spoon inside cavity. Tuck wings under turkey; tie drumsticks together. Place turkey in prepared pan, breast side up., Bring edges of foil over turkey to cover. Roast, covered, 1 hour. Carefully open foil and fold it down. Reduce oven setting to 325°. Roast, uncovered, 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if turkey browns too quickly., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard fruit mixture from cavity. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 488 calories, Fat 27g fat (11g saturated fat), Cholesterol 207mg cholesterol, Sodium 322mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 55g protein.
CITRUS-ROASTED HERITAGE TURKEY
For this year's Thanksgiving turkey, we went with a heritage variety, which has a deeper flavor and higher ratio of dark meat to white. Rather than brining, the turkey was wrapped in a cheesecloth-soaked citrus butter before roasting-it kept the bird plenty moist and the skin extra crispy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h45m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Place turkey neck and giblets, carrot, three 2-inch pieces of celery, 4 onion wedges, 1 bay leaf, and 6 cups water in a saucepan; season with salt and pepper. Bring to a boil, then simmer 1 hour. Strain through a fine-mesh sieve into a bowl (you should have about 4 cups). If desired, pull meat from neck, chop giblets into bite-size pieces, and reserve for gravy (discard other solids).
- Meanwhile, preheat oven to 425°F. In a bowl, combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt mixture. Stuff large cavity with 3 satsuma halves, half of remaining celery, and 5 bay leaves. Tie legs together with kitchen twine. Stuff small neck cavity with 1 satsuma half. Rub 4 tablespoons butter evenly all over skin, then season with remaining salt mixture. Tuck wings under turkey.
- In a saucepan, stir together satsuma juice and 4 tablespoons butter. Cook over medium heat until butter melts and mixture is warm; remove from heat. Cut a 17-by-68-inch piece of cheesecloth; fold in half to form an approximately 17-by-34-inch rectangle. Submerge in satsuma-butter mixture, then lift out, allowing excess to drip back into pan (do not wring; cloth should be very wet). Reserve remaining satsuma-butter mixture.
- Starting at opening of large cavity where drumsticks and breast meet, drape one short end of cloth over turkey, pressing and stretching as necessary to adhere snugly to skin (about half of cloth should be overhang, extending beyond neck cavity). Place remaining 20 bay leaves over turkey in an evenly spaced single layer.
- Lift excess cheesecloth up and over turkey to fold in half again and secure bay leaves in place, pressing and stretching to adhere snugly. Rub remaining 4 tablespoons butter evenly over cheesecloth. (Turkey can be prepared to this point and refrigerated, uncovered, up to 1 day ahead; remove 2 hours before roasting.)
- Place remaining onion, celery, and satsuma halves, cut-sides down, in a large roasting pan in a single layer; line with a roasting rack. Transfer turkey to rack; pour 1 cup stock into pan. Roast turkey 1 hour (if bottom becomes dry and begins to blacken, add more stock to pan, 1/4 cup at a time). Reduce temperature to 350 ̊F and continue roasting, basting occasionally with reserved satsuma-butter mixture, until a thermometer inserted into thickest part of thigh (nearest but not touching bone) registers 165 ̊, 1 hour and 15 minutes to 1 hour and 45 minutes more. Transfer turkey to a carving board or platter; let stand at least 20 minutes.
- Meanwhile, remove rack, onion, celery, and satsumas from roasting pan. Tilt pan and skim excess fat from drippings with a spoon (or pour drippings into a fat separator, then back into pan, discarding excess fat). Place pan across 2 burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add all but 1/2 cup remaining stock to pan; bring to a boil. Whisk remaining 1/2 cup stock with flour. Slowly add flour mixture to pan, whisking constantly. Continue boiling until thickened slightly, 2 to 3 minutes.
- Season gravy with salt and pepper, then strain through a fine-mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Remove and discard cheesecloth, carve turkey, and serve with gravy.
ROASTED CITRUS & HERB TURKEY
Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 16 servings (2 cups gravy).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 500 calories, Fat 24g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 64g protein.
CITRUS TURKEY BRINE
A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.
Provided by MPRADO
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 15
Number Of Ingredients 9
Steps:
- Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 6239.2 mg, Sugar 0.3 g
EASY CITRUS TURKEY BRINE
This is a quick-and-easy turkey brine recipe that is full of citrus, brown sugar, garlic, and juniper, plus a kick from rum and limeade.
Provided by Barbara
Categories Side Dish Sauces and Condiments Recipes
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Combine water, broth, oranges, onion, limeade concentrate, orange juice concentrate, brown sugar, rum, salt, garlic, black pepper, thyme, parsley, juniper berries, cinnamon sticks, and bay leaves in a large pot and bring to a boil. Reduce temperature and simmer for 10 minutes. Remove from heat and cover pot. Allow to cool completely, at least 1 hour.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 2634.9 mg, Sugar 19.1 g
PERFECT CITRUS TURKEY AND GRAVY
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
- In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
- Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
- Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
- Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
- Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
- Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
- Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
- Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
- Bring your turkey to room temperature to ensure that the bird will cook evenly.
- Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
- Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
- I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
- A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
- A meat thermometer is the best tool for figuring out if your turkey is fully cooked.
CITRUS-ROSEMARY RUBBED TURKEY
While recovering from hip surgery, I wrote my family for some of their favorite recipes to compile into a cookbook. This seasoned turkey is timeless. -Della Stamp, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 13-15 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 493 calories, Fat 25g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 307mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.
CITRUS & THYME TURKEY
Try this traditional based turkey with its easy citrus twist that transforms it into a Christmas Day showstopper
Provided by Angela Nilsen
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 15
Steps:
- Chop the leafy tops of the thyme but not the hard, woody branch ends (save these for the cavity). Finely grate the orange and lemon zest into a small bowl and mix with the chopped thyme, olive oil and seasoning. Mash the mix into the oil with the back of a metal spoon (or use a pestle and mortar) to release its flavour. Set aside to infuse.
- Preheat the oven to fan 170C/conventional 190C/gas 5. Wash the turkey inside and out and dry well with kitchen paper. To make carving easier, you can now cut out the wishbone, but it's not essential.
- Put the reserved third of the stuffing in the neck end of the turkey and push it towards the breast. Don't overfill, as the stuffing will expand during cooking. Secure the neck end flap with a small metal skewer. Weigh the stuffed turkey and calculate the cooking time - allow 18 minutes per 450g/1lb.
- Season the turkey generously with salt and pepper inside and out. Halve the orange and lemon and put in the cavity (squeezing the fruit as it goes in) with the thyme branches and two of the bay leaves. Tie the turkey legs together to give the bird a good shape.
- Throw the chopped carrots and onion and remaining bay leaves into a large roasting tin. Sit the turkey on top of the vegetables, smear the butter over the skin and cover with a loose tent of foil. Roast the turkey for the calculated time, basting with the pan juices every hour.
- Meanwhile, tip the red onions and squash into a shallow roasting tray and toss in half of the thyme oil, making sure you get it right into the cuts in the onions. Set the tray aside.
- Half an hour before the end of the turkey's cooking time, whip off the foil and leave the bird to brown. After 15 minutes, drizzle the turkey with the remaining thyme oil.
- To test if the turkey is cooked, insert a skewer into the thickest part of a thigh - the juices should run clear. If they are still pink, cook for a further 20-30 minutes and test again. Remove the turkey from the oven and turn the oven up to fan 180C/conventional 200C/gas 6. Transfer theturkey to a serving platter, cover tightly with foil and leave to rest while you finish off the vegetables and trimmings.
- Put the red onions and squash in the oven and roast for 30-40 minutes. At the same time, roast the bacon-wrapped sausages (see Lightly spiced Christmas stuffing, right) for 30 minutes. Now make the gravy. Discard any fat from the roasting tin. Stir the wine and redcurrant jelly into the carrots and onion in the tin. Bring to the boil and boil rapidly for 8-10 minutes to reduce by half. Scrape the sticky bits off the bottom of the tin with a wooden spoon as the gravy boils. Pour in the stock and simmer for 10 minutes until you have a dark, tasty gravy, adding salt and pepper to taste. Strain the gravy into a pan (discard the vegetables), bring back to the boil and serve in a warm jug.
Nutrition Facts : Calories 572 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 75 grams protein, Sodium 0.64 milligram of sodium
CITRUS AND HERB ROAST TURKEY BREAST
A little different from most roast turkey recipes -- a great recipe for any special occasion. If you don't have reisling wine, any good white wine can be used.
Provided by Lvs2Cook
Categories Turkey Breasts
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 627.9, Fat 25.2, SaturatedFat 7.3, Cholesterol 224.2, Sodium 442.8, Carbohydrate 10.2, Fiber 2.2, Sugar 3.1, Protein 75.3
CITRUS TURKEY ROAST
I was skeptical at first about fixing turkey in a slow cooker but once I tasted this dish, I was hooked. With a little cornstarch to thicken the juices, the gravy is easily made. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a thermometer reads 175°. , Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey; serve with gravy.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 652mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
ROSEMARY AND CITRUS TURKEY FOR A CROWD
This recipe makes things easier on you if you're feeding a crowd at Thanksgiving. Instead of roasting two birds, or a giant, hard-to-maneuver 22-pounder, borrow a trick that caterers use at large weddings. There's the official wedding cake for show, while in the kitchen there are sheet pans full of the same cake recipe, baked into flat, easily sliceable pieces. Using the same logic, here you'll find a recipe for one whole turkey roasted for that Norman Rockwell moment. Then, pans of easy-to-carve turkey parts are cooked in the same oven at the same time. Monitor everything carefully: The whole bird takes the longest to roast, while the parts roast in about half the time, the white meat often finishing before the dark. You will need a large roasting pan with a rack, and two 9-by-13-inch baking pans.
Provided by Melissa Clark
Categories dinner, main course
Time 3h
Yield 20 to 24 servings
Number Of Ingredients 16
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.
CITRUS GRILLED TURKEY BREAST (LIGHT)
Instead of the usual outdoor barbecue, treat your guests to a sit-down dinner featuring this delicious grilled entree with a luscious herb and citrus gravy. Recipe comes from the test kitchen of Light and Tasty Magazine. Could substitute several chicken breasts with skin, but would need to cut back on grilling/cooking time. Recipes states that a serving is 4 ounces cooked turkey with 3 tablespoons gravy equals 192 calories and for diabetic exchanges = 5 very lean meat and 1/2 fruit.
Provided by diner524
Categories Turkey Breasts
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
- Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes.
- Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
- NOTE: Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will be off from what theirs states due to leftovers.
ROASTED CITRUS TURKEY BREAST
Make and share this Roasted Citrus Turkey Breast recipe from Food.com.
Provided by Dancer
Categories Poultry
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw the frozen turkey.
- Rinse and pat dry with paper towels.
- In a medium bowl, combine the parsley, thyme and rosemary.
- Grate the oranges and lemon peel and set the oranges and lemon aside.
- Add the peels to the herb mixture and toss until combined.
- Rub the herb mixture over the skin of the turkey.
- Place the turkey on a rack in a large roasting pan.
- Cut the oranges and lemon in half and squeeze their juices over the turkey.
- Also sprinkle the turkey with the pepper and paprika.
- Insert a meat thermometer in the thickest part of the breast.
- Loosely cover the turkey with foil during roasting to avoid over browning.
- Roast turkey uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
- Baste turkey often with the pan juices.
- Remove and discard the skin before serving.
CITRUS TURKEY ROAST
With a little cornstarch to thicken the juices, the juices, the gravy is easily made. Very easy and smells wonderful while cooking. I found this recipe in Taste Of Home Quick Cooking 2006. I posted this for safe keeping before trying it. This was not overally cared for in my house. I felt the paprika was to much.
Provided by internetnut
Categories Lunch/Snacks
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cut roast in half. Combine the garlic powder, paprika, oil, worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-quart slow cooker. Add the garlic, 1/2 cup chicken broth, water, wine, orange juice and lemon juice. Cover and cook on low for 5-6 hours until a meat thermometer reads 170.
- Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey; serve with gravy.
Nutrition Facts : Calories 321.9, Fat 23.5, SaturatedFat 9.2, Cholesterol 78.2, Sodium 238, Carbohydrate 3.8, Fiber 0.4, Sugar 0.9, Protein 21.6
HONEY-CITRUS GLAZED TURKEY
A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 16 servings (3 cups gravy).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.
Nutrition Facts :
CITRUS ROSEMARY TURKEY RUB
Not sure where I got this recipe originally, but I really loved it. The name on the copy of the recipe I had was "Derrick Riches" Great Recipe, thanks Derrick! This is the recipe for JUST the rub... for cooking the turkey I reccomend using the rub and then either using a brown bag or an oven bag (both work great.) I prefer the brown bag method. To do this simply take a brown bag and using a stick of butter coat the inside of the bag. Place the turkey inside, put the whole thing into a glass caserole dish or a roaster large enough to hold it.
Provided by Blain
Categories Poultry
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 169.1, Fat 14.2, SaturatedFat 2.1, Sodium 1750.8, Carbohydrate 11.2, Fiber 2.6, Sugar 0.6, Protein 1.9
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- Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature.
- Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the citrus zests and juices along with the garlic and minced thyme; let cool slightly. Transfer half of the citrus butter to a small bowl and refrigerate until spreadable.
- Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the thyme sprigs and the grapefruit, orange and lemon wedges. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top.
- Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
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- In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.
- Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.
- Preheat the oven to 325°. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175°.
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