FRUIT-GLAZED ROAST TURKEY
Apple, cranberry and raspberry flavors blend with fresh herbs in a tangy glaze for the roasted turkey. It's a welcome change to a traditional entree. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place the first 10 ingredients in a blender; cover and process until blended. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Roast, uncovered, 1 hour., Reduce oven setting to 325°. Brush turkey with half of the glaze. Roast 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, brushing turkey with remaining glaze during the last 45 minutes. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Nutrition Facts : Calories 563 calories, Fat 26g fat (7g saturated fat), Cholesterol 246mg cholesterol, Sodium 261mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 72g protein.
APPLE-GLAZED ROAST TURKEY
The glaze is made while the bird is starting to roast, but you could easily make it a couple of days ahead and then bring it to room temperature when you're ready to use it.
Provided by Food Network
Categories main-dish
Time P1DT3h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the brine: Combine 8 cups cool water with the salt, sugar, rosemary, coriander and peppercorns in a container large enough to hold the turkey. Stir until the salt and sugar have dissolved. Stir in 8 more cups of cool water. Remove the bag of giblets and the neck from turkey; and, if you like, reserve for another use (you can freeze them, freezing the liver separately). Discard any large pieces of fat from the turkey, rinse the bird inside and out and place in the brine. Top with a weighted plate to keep it submerged. Refrigerate, or, if it is winter and you have an unheated garage, place it in there. A cooler, lined with a plastic bag works well too. Brine for 24 hours and up to 48 hours.
- For roasting the bird: Preheat the oven to 450 degrees F. Lift the turkey from the brine; discard the brine. Rinse and pat dry. Pour 2 cups of water into the bottom of a large roasting pan. Place the turkey, breast-side up, on a rack in the pan. Place the lemon and orange in the turkey cavity. Tie the legs together with twine. Tuck the wings under. Rub the entire turkey with the oil. Roast for 30 minutes, and then reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer registers 160 degrees F in the thigh without touching the bone, 2 hours 15 minutes to 2 hours 45 minutes total (about 12 minutes per pound).
- For the glaze: While the turkey is roasting, combine the cider, soy sauce and rosemary in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and boil until the mixture is reduced to 3/4 cup, about 30 minutes. Baste the turkey with the glaze every 15 minutes during the final 45 minutes of cooking time. Transfer the turkey to a platter or carving board and tent with foil. Rest the turkey for at least 30 minutes and up to 1 hour before carving.
HERB-GLAZED ROASTED TURKEY
The holiday season means it's Turkey Time. I could never figure out why so many people wanted to come over...until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.
Provided by lovestocook
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
- Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
- Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
- In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
- Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 17.7 g, Cholesterol 283.5 mg, Fat 41.1 g, Fiber 0.2 g, Protein 92.1 g, SaturatedFat 13.4 g, Sodium 555.1 mg, Sugar 17.4 g
CLASSIC ROAST TURKEY WITH CITRUS GLAZE
Provided by Food Network
Number Of Ingredients 8
Steps:
- Heat butter, zest of clementines, rosemary, paprika, salt and pepper in small saucepan on medium heat until butter is melted. Place turkey on rack in roasting pan. Brush with butter mixture. Cut clementines into quarters. Place fruit and onion in turkey cavity. Roast as directed on turkey package. Garnish turkey platter with additional clementines and fresh rosemary if desired.
HERB ROASTED TURKEY WITH CITRUS GLAZE
Make and share this Herb Roasted Turkey With Citrus Glaze recipe from Food.com.
Provided by Mirj2338
Categories Whole Turkey
Time 4h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Remove giblets and neck from turkey, reserve for gravy.
- Rinse turkey with cold running water and drain well.
- Blot dry with paper towels.
- Peel lemons and limes.
- Squeeze juice from lemons and limes to make least 2 tablespoons juice of each.
- Cut the remaining fruit in half and place in the turkey cavity.
- Sprinkle salt in the cavity.
- In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
- Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.
- Replace skin.
- Fold neck skin and fasten to the back with 1 or two skewers.
- Fold the wings under the back of the turkey.
- Return legs to tucked position.
- Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
- Rub turkey with salt, pepper and oil.
- Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
- Roast turkey in a pre-heated, 325° F.
- oven for about 3 3/4 hours.
- During the last hour of cooking time, baste with the pan drippings.
- During the last 30 minutes of cooking time, baste with the citrus glaze.
- Loosely cover with aluminum foil to prevent over browning.
- Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F.
- in the breast.
- Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
HONEY-GLAZED TURKEY
Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. -Mary Smolka, Spring Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 20 servings (8 cups stuffing).
Number Of Ingredients 21
Steps:
- Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.
Nutrition Facts : Calories 464 calories, Fat 14g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 2g fiber), Protein 51g protein.
HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE
Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
- Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
- Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
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