Gilded Saffron And Butter Basted Roast Turkey With Herb Garland Food

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ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY



Roast Turkey With Herb Butter and Caramelized-Onion Gravy image

Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 14 serving(s)

Number Of Ingredients 17

1/2 cup butter
4 large onions, thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all-purpose flour
1/2 cup balsamic vinegar
3 tablespoons honey
6 tablespoons butter, room temperature
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 (21 -22 lb) whole turkey, neck, heart, and gizzard reserved
1 large onion, quartered
4 1/2 cups about low sodium chicken broth
2 large fresh rosemary sprigs
2 large fresh thyme sprigs
1 bay leaf
3 tablespoons all-purpose flour

Steps:

  • For gravy base:.
  • Melt butter in large pot over medium-high heat.
  • Add onions and sauté until deep brown, about 40 minutes.
  • Mix in rosemary and thyme, then flour; stir 1 minute.
  • Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
  • For turkey:.
  • Mix butter and herbs in small bowl.
  • Rinse turkey inside and out; pat dry.
  • Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
  • Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
  • Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
  • Set rack at lowest position in oven and preheat to 350°F.
  • If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
  • Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
  • Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
  • Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
  • ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Strain pan juices into 8-cup measuring cup; spoon fat off top.
  • Heat gravy base over medium heat.
  • Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3

ROAST TURKEY



Roast Turkey image

NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Whole Turkey

Time 3h50m

Yield 1 Turkey, 10 serving(s)

Number Of Ingredients 13

1 (12 -20 lb) whole turkey
4 tablespoons butter (real butter, more on outside for more browning)
chicken broth
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon onion powder
2 tablespoons garlic powder, granulated
1 tablespoon dried tarragon
1 tablespoon dried parsley flakes
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon sage
2 tablespoons paprika (more on outside for more browning)

Steps:

  • Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
  • Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
  • Mix all of the seasonings, except the paprika, together with the butter.
  • Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
  • Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
  • Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
  • Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
  • Cooking time will vary depending on the size of the turkey.
  • NOTE: I always cook my turkey unstuffed.
  • I place my stuffing into baking dishes to bake.
  • Also, see my recipe #105192 for the best giblet gravy ever!
  • During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.

Nutrition Facts : Calories 698.4, Fat 36.9, SaturatedFat 12, Cholesterol 283.1, Sodium 1699.1, Carbohydrate 4.4, Fiber 1.5, Sugar 0.3, Protein 82.4

CLASSIC BUTTER-HERB ROAST TURKEY



Classic Butter-Herb Roast Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 9

1 12- to 14-pound turkey, thawed if frozen, giblets removed (neck reserved)
4 stalks celery, roughly chopped
2 carrots, roughly chopped
1 onion, cut into 8 wedges
1 apple, cut into 8 wedges
1/2 bunch fresh sage
1/2 bunch fresh parsley
1 stick unsalted butter, at room temperature
Kosher salt and freshly ground pepper

Steps:

  • Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Put the turkey neck, celery, carrots, 6 wedges each onion and apple, half of the sage and half of the parsley in the center of a large roasting pan, creating a mound for the turkey to sit on. Stuff 2 tablespoons butter, the remaining 2 wedges each onion and apple and the remaining sage and parsley inside the cavity of the turkey. Place the turkey breast-side up on top of the vegetables.
  • Combine 1 tablespoon each salt and pepper in a small bowl. Pat the turkey dry and season all over with half of the salt and pepper mixture. Spread the remaining 6 tablespoons butter all over the turkey, then sprinkle with the remaining salt and pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour 1 cup water into the roasting pan around the vegetables.
  • 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˚ to 165˚, 45 minutes to 1 1/2 hours more. (Tent with foil if the skin is browning too quickly.) Let rest 15 minutes in the pan.
  • Carefully tip the turkey so any juices pour into the roasting pan. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Remove the vegetables and herbs from the roasting pan and use the drippings for gravy.

ROASTED BUTTER HERB TURKEY



Roasted Butter Herb Turkey image

Provided by Sandra Lee

Categories     main-dish

Time 4h

Yield 12 servings

Number Of Ingredients 12

3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
1 lemon, thickly sliced

Steps:

  • In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
  • Preheat the oven to 450 degrees F.
  • Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
  • Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
  • Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB GARLAND



Gilded Saffron and Butter Basted Roast Turkey With Herb Garland image

Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey - such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes - Merry Christmas!

Provided by French Tart

Categories     Whole Turkey

Time 3h50m

Yield 1 Gilded Roast Turkey, 6-8 serving(s)

Number Of Ingredients 17

1 (10 -11 lb) free-range fresh whole turkey
1 onion, peeled and quartered
softened butter, to rub into the bird
1 small fresh thyme sprig
1 small rosemary sprig
1 lemon, quartered
salt
pepper
2 -3 pinches saffron
3 egg yolks, beaten
1 ounce butter, melted
2 -3 pinches saffron
2 ounces butter, melted
2 -3 sprigs fresh thyme
2 -3 sprigs fresh rosemary
2 -3 sprigs fresh bay leaves
cooking string or kitchen twine

Steps:

  • Pre-heat the oven to 170°C/350°F or Gas Mark 4.
  • Wipe the turkey, and remove any giblets from inside the bird if necessary.
  • Smear the butter all over the bird and place the onion, herbs and lemon inside the body cavity. Season the bird with salt and pepper to taste.
  • Place the buttered bird into a foil lined turkey tray. Cut a piece of greaseproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking.
  • Cover the turkey with 2 large pieces of tinfoil/aluminum foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside!
  • Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.
  • Try to take the turkey out at least twice during cooking time, to baste it with the buttery juices. Replace the foil cover before putting it back to continue cooking in the oven.
  • Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.
  • Whisk the egg yolks with the saffron and melted butter. It needs to be the consistancy of a coating glaze, or a thick pouring cream or custard. If you are using just the butter glaze - whisk the saffron and melted butter together - this glaze will be thinner than the egg glaze.
  • Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.
  • Turn the oven up to 190°C/380°F or Gas Mark 5.
  • Apply your gilded glaze to the turkey with a large pastry brush - brush it ALL over the turkey as evenly as you can and NOT too thickly with the egg glaze.
  • Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to "rest" for 30 minutes before carving.
  • Remove the herbs, lemon and onion from the cavity before carving and serving.
  • Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.
  • Serve the turkey adorned with a twisted garland of herbs, and with traditional accompaniments such as: Roast potatoes, mixed vegetables, red cabbage, gravy, stuffing, bacon rolls and Chipolata sausage rolls.
  • You can also "gild" the turkey by sprinkling edible gold dusting powder over the breast and legs of the turkey - this is available from specialist cake decorating shops.

Nutrition Facts : Calories 1023.3, Fat 58, SaturatedFat 20.5, Cholesterol 501.1, Sodium 446.3, Carbohydrate 4.1, Fiber 1.1, Sugar 0.8, Protein 114.7

OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE



Oven Roasted Turkey With Sage Butter - Tyler Florence image

I made this last year for Thanksgiving, my very first bird...it was absolutely amazing and made me look super impressive! I am making it again this year too. My husband said I had too, LOL! I found this recipe on the Food Network in 2007. The key to my turkey last year, however, was I Brined it with Recipe#13961 and finished it using this recipe and even made Caramelized Onion and Cornbread Stuffing as a Dressing, which goes along with this Turkey. Another Tyler Florence ULTIMATE! Note: Cooking time does not include the step of Brining it the night before if you choose to do so. Enjoy!

Provided by DoveChocolatierinKY

Categories     Whole Turkey

Time 3h30m

Yield 1 Turkey, 10-12 serving(s)

Number Of Ingredients 7

1 (12 -14 lb) fresh whole turkey
kosher salt
fresh ground black pepper
extra virgin olive oil, to coat
1 cup butter, softened
1/4 cup chopped sage
salt and pepper

Steps:

  • Preheat the oven to 375 degrees F and remove the top rack of the oven.
  • Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper.
  • Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
  • SAGE BUTTER: combine 2 sticks softened butter, sage and salt & pepper.
  • Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Nutrition Facts : Calories 802.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 319.7, Sodium 389.8, Carbohydrate 0.5, Fiber 0.3, Protein 81.6

ROAST TURKEY WITH MAPLE HERB BUTTER



Roast Turkey With Maple Herb Butter image

I have been making this turkey every Thanksgiving for the last 15 years or so! It always produces a tender, moist meat and flavorful skin, and I can't imagine making turkey any other way. The key is that you must use PURE maple syrup (not pancake syrup) and FRESH pressed apple cider (not apple juice). I usually make the maple herb butter the day before, so it's ready Thanksgiving morning. You can make it up to 2 days ahead, if you like. I also stuff my turkey, but if you don't, just add some chopped onion, celery and carrots to the cavity when roasting.

Provided by JackieOhNo

Categories     Whole Turkey

Time 5h40m

Yield 12 serving(s)

Number Of Ingredients 9

1/3 cup pure maple syrup
2 cups fresh pressed apple cider
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1/2 teaspoon grated lemon peel
3/4 cup unsalted butter, at room temperature
salt and pepper, to taste
2 cups chicken broth
1 (14 lb) whole turkey (not Butterball)

Steps:

  • Boil apple cider and maple syrup in a heavy, large saucepan over medium-high heat until reduced to about 1/2 cup (this should take roughly 20 minutes). Remove from heat and mix in thyme and marjoram with lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold (at least 2 hours).
  • Position rack in lowest third of oven and preheat to 375 degrees. After cleaning turkey, pat dry with paper towels. Please turkey on rack set in a large roasting pan.
  • Slide hand under breast skin to loosen the skin. Rub about 1/2 cup of the maple her butter over the breast meat under the skin.
  • If stuffing turkey, spoon stuffing into main cavity and neck cavity and truss.
  • Rub remaining butter mixture all over the outside of the turkey. Make sure there is a generous amount on drumsticks and wings, and wrap them in foil. Leave the rest of the turkey uncovered. Pour broth into pan.
  • Roast turkey for 30 minutes, then reduce temperature to 350 degrees. Remove foil from drumsticks and wings. Make a loose tent out of heavy-duty aluminum foil and roast until meat thermometer inserted in the thickest part of the thigh reads 180 degrees, or until juices run clear when the thickest part of the thigh is pierced with a skewer. Baste occasionally with pan juices as the turkey roasts, about 2 hours 25 minutes for unstuffed turkey or 2 hours and 55 minutes for a stuffed turkey.
  • Transfer turkey to platter, tent with aluminum foil and let stand 30 minutes.

Nutrition Facts : Calories 751.4, Fat 42.8, SaturatedFat 16.1, Cholesterol 293.9, Sodium 381.4, Carbohydrate 6.2, Sugar 5.5, Protein 80

BUTTER AND WINE BASTED TURKEY BREAST



Butter and Wine Basted Turkey Breast image

Make and share this Butter and Wine Basted Turkey Breast recipe from Food.com.

Provided by Lvs2Cook

Categories     Turkey Breasts

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 lbs whole turkey breast, thawed if frozen
1/2 cup butter, melted
1/4 cup dry white wine
2 tablespoons chopped fresh thyme
1 teaspoon salt
1 teaspoon paprika
2 garlic cloves, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Heat oven to 325º.
  • Place turkey, skin side up, in a shallow roasting pan and insert ovenproof thermometer in the thickest part of the turkey making sure it does not touch the bone.
  • Roast 2 to 2 1/2 hours.
  • While turkey is roasting, mix butter, wine, thyme, salt, paprika, and garlic. After turkey has roasted 1 hour, brush with half of the butter mixture. Roast for 30 more minutes and then brush with remaining butter mixture. Roast for 1 hour longer or until thermometer reads 170º and turkey is no longer pink when you cut into center.
  • When turkey is done, place on platter and cover with foil to keep warm Let rest about 15 so that juices can redistribute.
  • To make gravy: While turkey is resting, pour pan drippings into measuring cup and skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1 quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute.
  • Serve gravy with turkey.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN (GLUTEN-FREE)



Lemon & Thyme Butter-Basted Roast Chicken (Gluten-Free) image

Make and share this Lemon & Thyme Butter-Basted Roast Chicken (Gluten-Free) recipe from Food.com.

Provided by Jubes

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 1 roast chicken, 4 serving(s)

Number Of Ingredients 8

50 g butter, softened (no substitutes)
1 bunch fresh thyme or 1 bunch lemon thyme, leaves picked, stalks reserved, plus extra to serve
4 garlic cloves, 1 mashed, the other 3 left whole but squashed
2 lemons, halved
1 chicken, about 1 . 5kg (number 15 chicken)
2 carrots, roughly chopped
1 onion, roughly chopped
2 bay leaves

Steps:

  • Heat oven to 200C/180C fan/gas 6.
  • In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together. Add salt and pepper to taste as seasoning. Set aside.
  • Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken.
  • Stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
  • Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin.
  • Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 minutes
  • When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 minutes.
  • Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin.
  • Lift the chicken up, letting any juices dribble into the tin.
  • Allow the chicken to a serving platter to rest for at least another 15 minutes.
  • Optional- you can use the pan juices to make into a gravy if wished.

Nutrition Facts : Calories 369.4, Fat 27.4, SaturatedFat 11.3, Cholesterol 111.8, Sodium 191.3, Carbohydrate 9.2, Fiber 2.2, Sugar 3.4, Protein 22.3

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