HERB ROASTED TURKEY WITH PAN GRAVY
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with herb-seasoned chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and savory gravy.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 3h25m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Roast at 325 degrees F for 3 hours or until the thermometer reads 165 degrees F., basting occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time.
- 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.
- 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.
Nutrition Facts : Calories 696.8 calories, Carbohydrate 2.7 g, Cholesterol 264.5 mg, Fat 32.5 g, Fiber 0.2 g, Protein 92 g, SaturatedFat 9.3 g, Sodium 390 mg, Sugar 0.4 g
HERB ROASTED TURKEY BREAST WITH PAN GRAVY
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 Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
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.
HERB-ROASTED TURKEY WITH PAN GRAVY
This Thanksgiving turkey is enriched with butter and fresh herbs, and served with a gravy made from rich pan juices.
Categories Thanksgiving recipes thanksgiving turkey thanksgiving turkey recipes herb roasted turkey thanksgiving gravy homemade gravy
Time 5h35m
Yield 8
Number Of Ingredients 18
Steps:
- To make turkey: Set oven rack in lowest position; heat oven to 325 degrees F. Remove neck and giblets from turkey; reserve. Rinse turkey inside and out; pat dry with paper towels. Place breast side up in a large, heavy roasting pan.
- Mix butter, chopped herbs, 2 teaspoons of the salt, and crushed red pepper in a small bowl. Starting at neck end, gently slide your fingers between the skin and flesh of the breast and legs to loosen skin, being careful not to tear it. Slide 2 tablespoons of the herb butter under the skin of each breast half and 1 tablespoon on each drumstick, pushing butter out of spoon with a finger on outside of skin.
- Place onion, garlic cloves, and whole herb sprigs inside the large cavity of the turkey. Tuck wings under body; tie drumsticks together with kitchen string. Spread the remaining herb butter over the skin of the entire bird.
- Loosely tent turkey with foil. Roast turkey about 4 1/4 hours, or until a thermometer inserted into the thickest part of the thigh registers 175 degrees. Baste with pan juices every 45 minutes, rotating pan each time.
- Transfer turkey to a platter; let stand, loosely covered with foil, 45 minutes. Remove herb sprigs and garlic from cavity. Pour roasting-pan drippings into a 4-cup measure; reserve for gravy. Reserve roasting pan as is for making gravy.
- To make giblet broth: While turkey roasts, heat oil in a 5-quart Dutch oven over medium heat. Add turkey neck, giblets, and shallot; sauté until shallot is soft, about 5 minutes. Add broth and water; bring to a boil, then reduce heat and simmer, until broth is reduced to about 4 cups; strain.
- To make pan gravy: Skim 6 tablespoons of the fat from reserved pan drippings and place in roasting pan; set pan across 2 stovetop burners over medium-high heat. Whisk in flour until smooth; cook, whisking, until flour is golden brown. Gradually whisk in giblet broth and bring to a boil; reduce heat and simmer 5 to 8 minutes, until thickened. Discard the remaining fat from pan drippings; whisk drippings into gravy and stir in any accumulated juices from turkey platter. Season gravy with the remaining 1/2 teaspoon salt and black pepper.Nutritional information is based on a 3-ounce serving of turkey.
Nutrition Facts : Calories 189 calories
HERB ROASTED TURKEY & PAN GRAVY
Basting this Herb Roasted Turkey & Pan Gravy in Campbell's broth infuses the meat with delicious flavour while keeping the meat tender.
Yield 16
Number Of Ingredients 8
Steps:
- Mix stock or broth with lemon juice, basil, thyme and black pepper to create basting mixture.
- Roast turkey according to package directions (until internal temperature of turkey reaches 180°F / 82°C), basting occasionally with basting mixture.
- Once cooked, remove turkey from roasting pan and let turkey stand for 10 minutes before slicing.
- Pour drippings into a saucepan skim off fat leaving around ½ cup of drippings.
- Add remaining stock or broth mixture and flour to drippings in saucepan.
- Heat until mixture boils and thickens, stirring often. Serve with sliced turkey.
HERB ROASTED TURKEY WITH PAN GRAVY
Here's an easy, reliable way to ensure a moist and flavorful turkey.
Provided by Campbell's Kitchen
Categories Low-Carb Whole30 Protein Packed Comfort Food Nut-Free Dairy-Free Shellfish-Free Weekend Project Egg-Free Soy-Free Easter Thanksgiving Christmas Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Stove
Time 3h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Remove the package of giblets and neck from the cavity of the Whole Turkey (12 pound). Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
- Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with Olive Oil (1 tablespoon). Season with Kosher Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Insert a meat thermometer into thickest part of the meat.
- Stir the Chicken Stock (1 package), Dried Basil (1 teaspoon), Lemon Juice (3 tablespoon), Dried Thyme (1 teaspoon) 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.
- Roast at 325 degrees F (160 degrees C) for 3 hours or until the thermometer reads 165 degrees F. Baste occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time.
- 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.
- Stir the reserved stock mixture and All-Purpose Flour (1/4 cup) 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. Enjoy!
Nutrition Facts : Calories 57 calories, Protein 8.4 g, Fat 2.2 g, Carbohydrate 0.3 g, Sugar 0.0 g, Sodium 48.5 mg, SaturatedFat 0.6 g, TransFat 0.0 g, Cholesterol 27.3 mg, Fiber 0.0 g, UnsaturatedFat 1.3 g
HERB-ROASTED TURKEY
This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges for a show-stopping Thanksgiving turkey.
Provided by Jessie Price
Categories 5-Ingredient Chicken Recipes
Time 3h30m
Number Of Ingredients 7
Steps:
- Position a rack in the lower third of the oven; preheat to 475 degrees F.
- Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
- Reduce oven temperature to 350° and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
- Transfer the turkey to a serving platter and cover with foil. (If you're making herbed pan gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.
Nutrition Facts : Calories 172 calories, Cholesterol 88 mg, Fat 7 g, Protein 25 g, SaturatedFat 2 g, Sodium 320 mg
HERB-ROASTED TURKEY WITH PAN GRAVY
Combine butter, lemon zest, parsley, and thyme for a flavorful rub for your Thanksgiving turkey. Yes, this perfectly roasted turkey takes some time to make, but while it's cooking you can take some time to daydream about your delicious leftovers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 11
Steps:
- Rinse turkey with cool water, and pat dry with paper towels. Let stand, uncovered, 2 hours at room temperature.
- Combine butter, lemon zest, parsley, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Using your fingers, gently loosen turkey skin from over the breast meat, and smear half the butter mixture under skin.
- Preheat oven to 450 degrees, with rack on lowest level. Place turkey, breast side up, on a roasting rack set in a heavy metal roasting pan. Fold wing tips under. Sprinkle 1/2 teaspoon each salt and pepper inside cavity. Fill large cavity and neck cavity loosely with as many lemon and onion wedges as will fit comfortably.
- Tie legs together loosely with kitchen twine. Fold neck flap under, and secure with toothpicks. Rub entire turkey with remaining herb butter, and sprinkle with remaining 1 1/2 teaspoons salt and 3/4 teaspoon pepper, pressing to adhere.
- Cook 30 minutes, rotating the pan halfway through. Using a pastry brush, baste the turkey with any pan drippings. Reduce oven temperature to 350 degrees, and continue cooking 2 more hours, basting turkey and rotating pan every 30 minutes; if pan gets too full, spoon out some of the juices, reserving them for gravy.
- After 2 1/2 hours of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The temperature should reach 160 degrees, and the turkey should be golden brown. (The internal temperature will continue to rise once turkey is out of oven. Ideal done temperature is 165 degrees.) If thighs are not yet fully cooked, baste turkey again, and continue cooking.
- When fully cooked, transfer turkey to a serving platter, and let rest, about 30 minutes. Meanwhile, make the gravy. Pour the pan juices into a large glass measuring cup; let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon.
- Meanwhile, place roasting pan over medium-high heat. Add wine or water, and bring to a boil; deglaze pan by scraping up any browned bits from bottom with a wooden spoon. Add stock; stir well, and return to a boil. Cook until reduced by half, about 5 minutes. Add the defatted pan juices, and cook 5 minutes more; you will have about 2 cups. Remove from heat, and season with the salt and pepper. Strain into a warm gravy boat, and serve with turkey.
DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY
Number Of Ingredients 20
Steps:
- Pat turkey dry with paper towels. Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr.
- Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the butter, chopped sage, chopped rosemary, garlic and paprika. Loosen the skin from the turkey breast with your fingers; rub the garlic herb butter onto the breast meat under the skin. Tuck the remaining onion, sage sprigs and rosemary sprigs inside the turkey. Tie legs together with butcher's twine and tuck wings under to prevent tips from scorching.
- In bottom of clean roasting pan, place the 3 onion halves, celery, carrots and garlic cloves. Set turkey, breast-side up, on top of the vegetables. Roast in lower third of oven for 30 min. Reduce temperature to 160°C (325°F) and roast 3 hr. Cook until meat thermometer inserted into thickest part of inner thigh registers 82°C (180°F). Transfer turkey to serving platter and tent with foil for 20 min. before removing twine and slicing.
- Meanwhile, strain vegetables and skim fat from pan drippings. Put drippings back into roasting pan. Place on stovetop over medium heat. Whisk 1/2 cup (125 mL) of the chicken broth with flour until smooth. Whisk mixture into the drippings. Stir in remaining chicken broth, scraping bottom of pan to incorporate into sauce. Simmer 10 to 12 min,. or until thickened. Stir in parsley, if using. Serve pan gravy with the turkey.
Nutrition Facts : Calories 320, Fat 17, SaturatedFat 6, Carbohydrate 1, Protein 41, Cholesterol 125, Sodium 1120
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
DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY
Time 4h
Number Of Ingredients 17
Steps:
- Pat turkey dry with paper towels. Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr.
- Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the butter, chopped sage, chopped rosemary, garlic and paprika. Loosen the skin from the turkey breast with your fingers; rub the garlic herb butter onto the breast meat under the skin. Tuck the remaining onion, sage sprigs and rosemary sprigs inside the turkey. Tie legs together with butcher's twine and tuck wings under to prevent tips from scorching.
- In bottom of clean roasting pan, place the 3 onion halves, celery, carrots and garlic cloves.
- Set turkey, breast-side up, on top of the vegetables. Roast in lower third of oven for 30 min. Reduce temperature to 160°C (325°F) and roast 3 hr. Cook until meat thermometer inserted into thickest part of inner thigh registers 82°C (180°F). Transfer turkey to serving platter and tent with foil for 20 min. before removing twine and slicing.
- Meanwhile, strain vegetables and skim fat from pan drippings. Put drippings back into roasting pan. Place on stovetop over medium heat. Whisk 1/2 cup (125 mL) of the chicken broth with flour until smooth. Whisk mixture into the drippings. Stir in remaining chicken broth, scraping bottom of pan to incorporate into sauce. Simmer 10 to 12 min,. or until thickened. Stir in parsley, if using. Serve pan gravy with the turkey.
Nutrition Facts : Calories 320, Fat 17, SaturatedFat 6, Carbohydrate 1, Protein 41, Cholesterol 125, Sodium 1120
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 WITH PAN GRAVY
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with herb-seasoned chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and savory gravy.
Provided by Swanson®
Categories Swanson®
Time 3h25m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Roast at 325 degrees F for 3 hours or until the thermometer reads 165 degrees F., basting occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time.
- 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.
- 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.
Nutrition Facts : Calories 696.8 calories, Carbohydrate 2.7 g, Cholesterol 264.5 mg, Fat 32.5 g, Fiber 0.2 g, Protein 92 g, SaturatedFat 9.3 g, Sodium 390 mg, Sugar 0.4 g
HERB BUTTER ROAST TURKEY BREAST WITH GRAVY FOR TWO
Fresh herbs are mixed into softened butter that is rubbed onto a turkey breast and roasted over a bed of vegetables.
Provided by Janette
Categories Thanksgiving
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F/200°C with the rack in the center of the oven.
- Dry the outside of your turkey breast.
- For the herb butter: To a bowl, add the softened butter, rosemary, sage, parsley, salt and pepper, mix well.
- For the turkey:Lift the skin of the turkey breast and spread some of the butter between the meat and the skin. Spread the rest of the butter all over the turkey. Wash your hands well after handling raw meat.
- To the bottom of your roasting dish, add the carrots, celery, parsnips, garlic, onion and bay leaf in an even layer, pour the warm chicken stock. Lay the turkey breast, skin-side up on top of the vegetables.
- Roast for 45 minutes, turn down the heat to 350°F/177°C, then continue to roast for a further 20-30 minutes. The duration of last part of roasting will depend on how hot your oven runs. Check the internal temperature with a meat thermometer and remove from the oven when the temperature at the thickest part of the meat is 162-165°F. It will continue to cook when resting.
- Take the turkey breast out of the pan and set on a cutting board, cover lightly with foil. Remove the vegetables and add to an oven-proof dish put them back in the oven (turned to very low) to keep warm.
- Strain the turkey drippings into a small saucepan and add more stock to make 1 cup (236 ml) if needed.
- Sprinkle flour or cornstarch into a small bowl and whisk in a little chicken stock until there are no lumps. Bring the turkey drippings to a simmer and slowly add the flour mix while whisking. Simmer until thickened, taste for salt.
- Slice the turkey and serve with the gravy and your favorite sides.
Nutrition Facts : Calories 328 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 6 grams fat, Fiber 11 grams fiber, Protein 18 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1142 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
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-BUTTER ROASTED TURKEY WITH PINOT NOIR GRAVY
To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods.
Provided by Ris Lacoste
Categories Main Course
Yield 12, with leftovers.
Number Of Ingredients 21
Steps:
- Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.
- If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.
- Position a rack in the bottom of the oven and heat the oven to 350°F. Remove the turkey from the brine and discard the brine. Rinse the turkey well, pat it dry, and set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4-inch-thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs, too. Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won't look polka-dotted when it's done.
- Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.
- Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes
- Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it's completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don't want it to get too dark. Remove from the heat and set aside.
- Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don't rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.
- Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. Add the broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.
Nutrition Facts : ServingSize 12, with leftovers., Calories 780 kcal, Fat 420 kcal, SaturatedFat 21 g, TransFat 47 g, Carbohydrate 7 g, Protein 74 g, Cholesterol 270 mg, Sodium 1650 mg, UnsaturatedFat 21 g
More about "herb roasted turkey with pan gravy food"
HERB AND BUTTER ROASTED TURKEY | HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 Total Time 4 hrsCategory Main CourseCalories 154 per serving
BRINED ROAST TURKEY BREAST WITH HERB PAN GRAVY : …
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 6-8Total Time 9 hrs 55 mins
HERB-ROASTED TURKEY WITH GRAVY RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrs 30 minsServings 12
- In a large saucepan, combine the fennel, mustard and coriander seeds with the bay leaves, salt, sugar and 1 quart of the water. Bring to a boil, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl or pot and add the remaining 7 quarts of cold water. Add the turkey, breast side down. Cover and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 450°. Drain and rinse the turkey and pat dry; discard the brine. Starting at the neck end of the bird, slip your hand between the skin and meat to loosen the turkey skin.
- In a medium bowl, combine the 2 sticks of butter with the parsley, sage and thyme and season with pepper. Spoon 1/4 cup of the herb butter into a small bowl and stir in the flour; cover and chill. Spread the remaining herb butter all over and under the skin of the turkey and set it on a rack in a roasting pan. Add 2 cups of the stock to the pan and roast for 30 minutes. Lower the oven temperature to 325° and roast the turkey for about 2 1/2 hours longer, basting occasionally; the turkey is done when an instant-read thermometer inserted in the thigh registers 170°. Transfer the turkey to a cutting board and let rest for 30 minutes.
- Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the bread and cook for 1 minute. Add 2 quarts of the stock and bring to a boil. Simmer over moderate heat until the liquid is reduced to 3 cups, about 1 hour and 15 minutes. Whisk to break up the bread. Strain the stock through a fine sieve and return it to the saucepan. Whisk in the chilled reserved herb butter and bring the gravy to a boil. Cook, whisking, until thickened, about 5 minutes.
HERB-ROASTED TURKEY WITH GRAVY RECIPE | MYRECIPES
From myrecipes.com
Servings 12Published 2008-11-01Total Time 4 hrs 10 minsCalories 454 per serving
- Preheat oven to 375°F. Place a rack in a large roasting pan. Remove excess skin and fat from turkey. Remove and discard neck and giblets. Rinse turkey under cold water and pat dry.
- Melt butter with oil in a small pan over medium high heat. Stir in thyme, oregano and tarragon. Place turkey on rack in roasting pan. Brush with herb mixture.
- Remove turkey from oven, place on a cutting board and cover loosely with foil; let rest for 20 to 30 minutes. Pour pan juices into a gravy separator or bowl.
- Pour pan juices into gravy. Bring to a boil and whisk vigorously until thickened and smooth. Season with salt and pepper.
HERB-ROASTED TURKEY WITH WILD MUSHROOM GRAVY - FOOD AND WINE
From foodandwine.com
4/5 Total Time 4 hrsServings 10-12
- Preheat the oven to 400°. In a small bowl, beat the butter with the garlic, chopped thyme and chopped sage and season with salt and pepper.
- In a small bowl, cover the porcini with 1/4 cup of hot water. Let stand until softened, about 10 minutes. In a large skillet, melt the butter in the olive oil. Add the chanterelle mushrooms and the shallots and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the mushrooms are golden brown and tender, about 8 minutes. Lift the porcini from the soaking liquid and add to the skillet. Cover and remove the skillet from the heat.
HERB ROASTED TURKEY WITH CLASSIC PAN GRAVY - ERHARDTS EAT
From erhardtseat.com
5/5 (8)Total Time 4 hrs 20 minsCategory Main Course, Main DishCalories 832 per serving
- Remove turkey from refrigerator and let come to room temperature for about an hour. Preheat oven to 400 degrees. After an hour remove turkey from packaging then remove the neck and gizzard bag from the turkey cavity (discard or save for stock). Pat the turkey dry with paper towels on both the inside and outside. Set Aside.
- Pour drippings from herb roasted turkey into a glass measuring cup. Let the drippings settle to the bottom and skim fat off the top. Add to a warm medium sized skillet. Add in flour and stir until bubbling.
ONE PAN JUICY HERB ROASTED TURKEY & POTATOES WITH GRAVY ...
From cafedelites.com
5/5 (1)Estimated Reading Time 4 mins
- Preheat the oven to 200°C | 390°F. Place the turkey breast in a large roasting pan lined with parchment paper, skin side up. Pierce through the skin and flesh with a fork, all over the breast. Set aside.
- Pour out all the pan juices into a medium-sized pan and bring to a simmer. Mix in the broth and continue to simmer over low heat.
HERB ROASTED TURKEY WITH PAN GRAVY - [STAGE] SWANSON
From stage.campbells.com
4.5/5 (6)Total Time 3 hrs 25 minsServings 7Calories 390 per serving
OUR FAVOURITE HERB ROASTED TURKEY WITH PAN GRAVY – PINE ...
From pineviewfarms.com
Estimated Reading Time 5 mins
HERB ROASTED TURKEY - QUALITY SOUPS, SAUCES, FOOD & RECIPES
From campbells.com
5/5 (1)Total Time 4 hrs 25 minsServings 7Calories 389 per serving
ROAST TURKEY WITH HERB GRAVY RECIPE - CHOWHOUND
From chowhound.com
5/5 (9)Category Main DishServings 8Total Time 3 hrs
HERB ROASTED TURKEY & PAN GRAVY - METRO
From metro.ca
Servings 16Total Time 3 hrs 15 mins
TURKEY CUTLETS WITH HERBED PAN GRAVY - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 30 minsServings 4
HERB ROASTED TURKEY WITH PAN GRAVY - SWANSON
From campbells.com
4.6/5 (7)Total Time 3 hrs 25 minsServings 7Calories 391 per serving
HERB ROASTED TURKEY RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HERB ROASTED TURKEY WITH PAN GRAVY RECIPES
From wiki-recipes.info
HERB AND GARLIC TURKEY WITH PAN GRAVY | CANADIAN LIVING
From canadianliving.com
HERB ROASTED TURKEY WITH SHALLOT PAN GRAVY RECIPES
From tfrecipes.com
HERB ROASTED TURKEY WITH PAN GRAVY - SWANSON®
From worldrecipes.org
HERB ROASTED TURKEY BREASTS WITH PAN GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
HERB ROASTED TURKEY BREAST WITH PAN GRAVY
From findlayfoods.com
ROAST TURKEY BREAST WITH BONE - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTING PAN TURKEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HERB ROASTED TURKEY WITH PAN GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
HERB ROASTED TURKEY BREAST WITH PAN GRAVY RECIPES
From tfrecipes.com
HERB ROAST TURKEY - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
HERB ROASTED TURKEY WITH PAN GRAVY RECIPE EF1
From mungfali.com
TURKEY THIGH RECIPES EASY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
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