ROAST TURKEY WITH HERB BUTTER
Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 5h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
- Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
- Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
- Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
- Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.
ROASTED BUTTER HERB TURKEY
Saw this on the food network. I'm planning on making it for a holiday dinner party this year. It looked SO good!
Provided by Jfoxe
Categories Whole Turkey
Time 33m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- n 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.
Nutrition Facts : Calories 692, Fat 38.9, SaturatedFat 15, Cholesterol 256.3, Sodium 957.1, Carbohydrate 12.5, Fiber 3.1, Sugar 4.8, Protein 70.6
HERB BUTTER-ROASTED TURKEY
Take just 15 minutes to prep this flavorful Herb Butter-Roasted Turkey. This Herb Butter-Roasted Turkey will fill the kitchen with a wonderful aroma on any holiday.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 4h
Yield 14 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Mix all ingredients except turkey and oil until blended.
- Remove neck and giblets from turkey cavities; discard or reserve for another use. Pat turkey dry with paper towels. Free legs from tucked position. (Do not cut band of skin.) Gently loosen skin over breast, starting at body cavity opening by legs. Spread butter mixture onto meat under skin. Return legs to tucked position. Tuck wings under turkey.
- Place turkey, breast side up, on rack in roasting pan; brush with oil.
- Bake 3 hours 15 min. to 3 hours 45 min. or until done (165°F), covering breast loosely with foil to prevent overbrowning if necessary. Remove turkey from oven. Let stand 20 min. before carving.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 180 mg, Sodium 300 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 38 g
TOM COLICCHIO'S HERB-BUTTER TURKEY
Provided by Tom Colicchio
Categories Herb turkey Roast Thanksgiving Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For gravy base:
- Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
- Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
- For turkey:
- Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
- Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
- Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
- Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.
BUTTER & HERB TURKEY
My kids love a turkey meal, and this one falls off the bone. It's the ideal recipe for special family times and holidays. -Rochelle Popovic, South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 12 servings (3 cups gravy).
Number Of Ingredients 9
Steps:
- Rub turkey with butter. Combine the rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Place in a 6-qt. slow cooker. Pour broth over top. Cover and cook on low until tender, 5-6 hours., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey.
Nutrition Facts : Calories 339 calories, Fat 14g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 266mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
ROAST TURKEY WITH MAPLE HERB BUTTER
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
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
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