HERB ROASTED TURKEY BREASTS WITH PAN GRAVY
This is the turkey I make for all holiday dinners. Rachael Ray makes it with breasts only, and that's what this recipe follows, but I make it with the whole bird. So moist and tender, and great flavor.
Provided by Chef Jodi Town
Categories Turkey Breasts
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
- Put the onion into the bowl of a food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
- Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
- Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter.
- Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
- Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
- Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
- Slice the turkey breast on the diagonal, and serve with warm gravy.
BRINED ROAST TURKEY BREAST WITH HERB PAN GRAVY
Provided by Virginia Willis
Categories main-dish
Time 9h55m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Dissolve the kosher salt and sugar in the water in large, clean bucket or stockpot. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate for at least 8 hours or up to overnight.
- Remove the turkey breast from the brine. Pat dry and set aside. Place the butter in a bowl; add the sage and thyme. Season the butter well with pepper and stir to combine. Set aside.
- Twenty minutes before roasting, preheat the oven to 450 degrees F.
- Place the turkey on a clean work surface. Using a chef's knife, remove the remaining portion of the neck and reserve it for the stock and gravy. Remove the wishbone to make carving easier; set it aside with the neck for the gravy. With your hand, carefully release the skin on both breasts to form two pockets. Rub the seasoned butter under the released skin. If there is any extra butter, massage it on the outside of the skin.
- Put the celery, carrots, and onions in a large roasting pan. Pour 1/2 cup of the chicken stock into the pan bottom to prevent the drippings from burning. Place the prepared turkey, skin side up, on top of the vegetables. Place the pan in the oven with the wide neck end toward the rear of the oven. Roast for 15 minutes, then rotate the pan back to front. Roast for 15 minutes more, until skin turns golden. Decrease the oven temperature to 325 degrees F and continue to roast, rotating the pan once more about halfway through the cooking, until the internal temperature in the thickest part of the breast registers 160 degrees F to 165 degrees F, 30 to 45 minutes.
- Remove the pan from the oven and transfer the turkey breast to a cutting board, preferably with a moat. Cover the turkey loosely with aluminum foil. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer.
- Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan (the saucepan that held the stock is fine to use), pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it's too thick, add a little water or additional stock.)
- Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side.
- Combine 3 cups cranberries and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally,until the berries release their juices, about 8 minutes. Add the juice of 2 oranges (about 1/2 cup), 1/2 cup golden raisins, 1 cinnamon stick, and 1 star anise. Season with salt and freshly ground black pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally. Peel 3 firm pears, then core and cut into 1/2-inch dice and add to the chutney with the finely grated zest and juice of 1 lemon. Decrease the heat to medium-low and cook until the mixture thickens and the pears are tender, about 10 minutes. Transfer to a bowl and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
HERB ROASTED TURKEY WITH PAN GRAVY
Steps:
- 1.Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
- 2.Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the oil. Season with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- 3.Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour the remaining stock mixture over the turkey.
- 4.Roast at 325°F. for 3 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time.
- 5.Remove the turkey from the pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
- 6.Stir the reserved stock mixture and the flour in a medium bowl until the mixture is smooth. Add the flour mixture to the pan. Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Season, if desired. Serve the gravy with the turkey.
HERB ROASTED TURKEY
This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.
Provided by MarieRynr
Categories Whole Turkey
Time 4h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Rub the surface of the turkey and sprinkle cavity with salt and pepper.
- Place 12 sprigs of thyme in cavity.
- In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.
- Place the turkey, breast side up, over the vegetables.
- Drizzle butter over turkey and sprinkle with minced herbs.
- Cover loosely with foil.
- Bake at 325*F for 2 1/2 hours.
- Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.
- Cover and let stand for 20 minutes before carving.
- For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.
- Strain into a saucepan and thicken with some flour and water.
- (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).
RACHAEL RAY'S HERB ROASTED TURKEY BREAST WITH PAN GRAVY
Says Rachael: "Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat."
Provided by CorriePDX
Categories Turkey Breasts
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
- Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
- Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
- Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
- Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
- Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
- Slice the turkey breast on the diagonal, and serve with warm gravy.
Nutrition Facts : Calories 469.5, Fat 26.8, SaturatedFat 8.7, Cholesterol 162.7, Sodium 486.3, Carbohydrate 4.1, Fiber 0.6, Sugar 0.6, Protein 50.3
ROAST TURKEY PAN GRAVY
Make and share this Roast turkey Pan gravy recipe from Food.com.
Provided by Bergy
Categories Chicken
Time 25m
Yield 5 Cups of gravy, apprx
Number Of Ingredients 9
Steps:
- Spoon off all but about 4 tbsp of the fat in the roasting pan.
- Make sure you leave all the brown bits.
- Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
- Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
- Add the stock and continue to cook for about 10 minutes.
- If you are using giblets put them in for this cooking time.
- Mix cornstarch with the water.
- Turn heat to low and stir in the mixed cornstarch.
- The gravy will start to thicken almost immediately.
- Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
- Season to taste with salt& pepper.
HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY
Categories turkey Roast Thanksgiving Fall Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
- Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
- Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
- Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.
HERB-ROASTED TURKEY WITH MAPLE GRAVY
This recipe was created by Lee Hefter of Spago Beverly Hills. He explains in his Spago Family Thanksgiving article that adding maple syrup to the gravy makes it go better with all the traditional Thanksgiving side dishes. Cooking Tips: Roast the bird for 20 minutes per pound for a stuffed turkey and 16 minutes per pound for an unstuffed one. The bird is done when an instant-read thermometer inserted in the thickest part of a thigh registers between 160° and 180° and the juices run clear. Remove the turkey from the oven when its temperature is 10 degrees lower than desired as the temperature will rise as the bird rests. You'll need plenty of turkey stock or canned low-sodium chicken broth and roasting pan juices to make enough gravy. To get lots of pan juices, roast your turkey at 350° and baste with some stock; if the bird does not seem to brown adequately, you can always raise the oven temperature during the last half hour for faster browning. If your gravy is too thin, simply make a smooth paste with equal parts flour and unsalted butter, a mixture known in French as beurre manié (BURR mon-YAY). Bring the gravy to a boil and whisk in bits of the paste until you get the thickness you desire. If your gravy seems too thick, gradually whisk in more stock.
Provided by NcMysteryShopper
Categories Whole Turkey
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- Rinse the turkey inside and out and pat dry.
- Trim the neck skin.
- Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs.
- Season inside and outside with salt and pepper.
- Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown.
- Transfer the turkey to a cutting board and let rest for 30 minutes.
- Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.
- Set the roasting pan over 2 burners on high heat until sizzling.
- Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
- In a medium saucepan, melt the butter.
- Add the flour and cook over moderately high heat for 1 minute. Add pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5-10 minutes. Adding flour as necessary.
- Stir in the maple syrup and season with salt and pepper.
- Strain the gravy into a gravy boat.
- Carve the turkey and serve with the gravy.
Nutrition Facts : Calories 1394.3, Fat 70.2, SaturatedFat 21.4, Cholesterol 567.9, Sodium 535, Carbohydrate 10.9, Fiber 0.4, Sugar 5.3, Protein 167.8
More about "herb roasted turkey pan gravy food"
HERB ROASTED TURKEY & PAN GRAVY - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
HERB ROASTED TURKEY WITH PAN GRAVY - SWANSON
From campbells.com
HERB ROASTED TURKEY BREAST WITH PAN GRAVY - FOOD …
From foodnetwork.ca
2.6/5 (56)Total Time 1 hr 5 minsServings 8
HERB ROASTED TURKEY WITH CITRUS GRAVY - BRITNEY BREAKS BREAD
From britneybreaksbread.com
ITALIAN ROLLED TURKEY BREAST WITH SPINACH & RICOTTA AND HERB GRAVY ...
From rachaelrayshow.com
THE BEST TURKEY GRAVY RECIPE -HOMEMADE GRAVY MADE IN MINUTES
From oldworldgardenfarms.com
HERB ROASTED TURKEY & PAN GRAVY | METRO
From metro.ca
HOW TO MAKE ITALIAN ROLLED TURKEY BREAST WITH SPINACH AND RICOTTA …
From rachaelrayshow.com
SLOW ROASTED TURKEY WITH HERB BUTTER AND GRAVY - MADE IN
From madeincookware.com
HERB-ROASTED TURKEY WITH ROASTED ONION TURKEY GRAVY - FOOD …
From foodnetwork.ca
SHEET-PAN TURKEY AND SEASONAL SIDES MAKE MEAL EASY
From sandiegouniontribune.com
ROASTED TURKEY WITH HERB GRAVY - EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
7 RICH GRAVY RECIPES THAT ARE FULL OF UMAMI FLAVOR
From washingtonpost.com
15 BONELESS TURKEY BREAST ROAST RECIPES FOOD NETWORK
From selectedrecipe.com
EASY TURKEY GRAVY - DUTCH OVEN DADDY - CAST IRON LIVING
From dutchovendaddy.com
HERB-ROASTED TURKEY WITH PAN GRAVY - THANKSGIVING …
From redbookmag.com
SIMPLE ROASTED HERB BUTTER TURKEY THIGHS - THE-GREATEST …
From the-greatest-barbecue-recipes.com
HERB ROASTED TURKEY WITH PAN GRAVY | RECIPES | WINCO FOODS
From wincofoods.com
HOW TO MAKE TURKEY GRAVY - JESSICA GAVIN
From jessicagavin.com
R/FOOD - [HOMEMADE] TURKEY, HAM, ROAST POTATOES, PAN GRAVY, …
From reddit.com
RECIPE: TURKEY GRAVY, FROM NEW YORK TIMES COOKING - CBS NEWS
From cbsnews.com
THE JUICIEST ROAST TURKEY RECIPE - CHEF BILLY PARISI
From billyparisi.com
JUICY HERB ROASTED TURKEY - LAKE OF THE WOODS
From lakeofthewoodsmn.com
EASY HOMEMADE TURKEY GRAVY | CHEF DENNIS
From askchefdennis.com
EASY HERB BUTTER ROASTED TURKEY - UNCOMPLICATEDCHEF
From uncomplicatedchef.com
PERFECT ROAST TURKEY WITH STUFFING | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY | FOODLAND
From foodland.ca
TURKEY ROULADE WITH ANDOUILLE-CORNBREAD STUFFING AND PAN GRAVY …
From rachaelrayshow.com
TOP 46 BRINED ROAST TURKEY WITH PAN GRAVY RECIPES
From istimewa.dixiesewing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love