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
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
TURKEY PAN GRAVY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 3 cups gravy
Number Of Ingredients 10
Steps:
- Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.
- Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
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 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
TURKEY GRAVY WITH SHALLOTS AND HERBS
Wonderful gravy to serve with a terrific turkey at Thanksgiving.
Provided by Christine Ericson
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat turkey fat in a medium saucepan. Saute shallot until softened, 3 to 5 minutes. Add flour; mix well and cook, stirring constantly, until lightly browned, 3 to 4 minutes. Stir in turkey stock and chicken broth slowly. Bring to a simmer. Cook, stirring constantly, until gravy thickens slightly. Add chives, thyme, and sage and serve hot.
Nutrition Facts : Calories 16.6 calories, Carbohydrate 1.6 g, Cholesterol 1.4 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 135.7 mg, Sugar 0.2 g
APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY
I first made this 5 years ago and it's become a Thanksgiving staple ever since. The turkey is always very tender and the gravy is to die for.
Provided by Ron Merlin
Categories Whole Turkey
Time 8h
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For Glaze: Combine all ingredients in small saucepan and bring to boil.
- Reduce heat to medium-low and simmer until thickened and reduce to 1 1/4 cups, about 15 minutes.
- For Herb Butter: Blend all ingredients in small bowl.
- Set aside.
- For Onion Mixture: Melt butter in large skillet over medium heat.
- Add onions and shallots and sauté until very soft and light brown, about 20 minutes.
- Cover separately and chill.
- For Turkey: Place rack in lowest third of oven and preheat to 400° F.
- Pat turkey dry with paper towels.
- Season turkey cavity with salt and pepper.
- Place turkey on rack set in large roasting pan.
- Slide hand under skin of turkey breast to loosen skin.
- Spread half of herb butter over breast under skin.
- If stuffing turkey, spoon stuffing into main cavity.
- Place remaining herb butter in small saucepan.
- Stir over low heat until melted.
- Brush butter over outside of turkey.
- Tie legs together loosely to hold shape of turkey.
- Roast turkey 30 minutes.
- Reduce oven temperature to 325° F.
- Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.
- Tent turkey with heavy-duty foil; roast 45 minutes longer.
- Add onion mixture, 1 can broth, thyme and sage to pan.
- Roast 15 minutes.
- Bring glaze to simmer.
- Brush 1/2 cup glaze over turkey.
- Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F.
- or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey).
- Place turkey on platter, tent with foil.
- Let stand 30 minutes.
- Reserve mixture in pan for gravy.
- For Gravy: Pour contents of roasting pan into strainer set over large bowl.
- Spoon fat from pan juices in bowl.
- Transfer onion mixture in strainer to blender.
- Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.
- Transfer sauce to heavy large saucepan and bring to boil.
- Cook until color deepens, skimming off any foam, about 5 minutes.
- Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 1511.2, Fat 77.8, SaturatedFat 26.6, Cholesterol 575.9, Sodium 844.3, Carbohydrate 29.1, Fiber 1.2, Sugar 17.6, Protein 164.9
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 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 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.
HERBED TURKEY GRAVY
Time 30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Strain drippings into measuring cup. Skim off and discard fat. (Note: The quantity of drippings can vary greatly depending on size of turkey.) Use enough chicken broth to top up drippings to 2 cups (500 mL) liquid. Pour into a medium saucepan. Stir in canned gravy, bay leaves, shallots, rosemary and thyme. Bring to a boil, then immediately reduce to a simmer over medium-low heat. Cook about 15 min., until thickened to desired consistency. Remove bay leaves. Stir in parsley, Worcestershire sauce, salt and pepper just before serving. Recipe Tip: Canned gravy is an easy way to thicken pan gravy instead of adding a flour slurry.
More about "herb roasted turkey with shallot pan gravy food"
“NEVER FAIL” ROAST TURKEY WITH SHALLOT PAN GRAVY RECIPE …
From thedailymeal.com
4.3/5 (8)Total Time 4 hrs 15 minsServings 10Calories 1479 per serving
- Mix together the butter, minced parsley, minced sage, minced thyme, ¾ teaspoon salt, and ½ teaspoon pepper in a medium-sized bowl. (This can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Season the cavity of the turkey generously with salt and pepper. Place the parsley, sage, and thyme sprigs and 4 shallot halves in the cavity. Pat the turkey skin dry with paper towels. Starting at the neck end of the turkey, carefully slide your hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Truss the turkey: Use a long piece of kitchen twine and tie the legs together, slightly overlapping, then bring the twine around the sides of the bird, pulling the wings toward the body, and tie the twine to secure.
- Place the turkey on a rack set in a large flameproof roasting pan. Rub 4 tablespoons of the herb butter over the surface of the turkey. Cover the breast area with foil. Scatter the remaining shallots in the pan to roast along with the turkey.
SALTED ROAST TURKEY WITH HERBS AND SHALLOT-DIJON GRAVY ...
From bonappetit.com
4.7/5 (33)Servings 8-12
- Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.
- Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
- Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
- Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
ROAST TURKEY WITH HERB BUTTER & ROASTED SHALLOTS RECIPE
From cookincanuck.com
4.9/5 (9)Total Time 3 hrs 45 minsCategory EntreesCalories 904 per serving
- In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
- Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
- Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
ROAST TURKEY WITH SHALLOT BUTTER AND THYME GRAVY RECIPE ...
From foodandwine.com
5/5 Total Time 3 hrs 30 minsServings 8-10
- Preheat the oven to 350°. In a small bowl, blend the butter with the soy sauce, 1/4 cup of the minced shallots, 2 tablespoons of the chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Separate the skin from the turkey breast and rub 2/3 of the shallot butter over the meat, then smooth out the breast skin. Rub the outside of the turkey with the remaining shallot butter and season liberally inside and out with salt and pepper. Tuck 5 of the thyme sprigs into the cavity.
- Pour the wine and 1/2 cup of the chicken stock into a roasting pan fitted with a V-shaped rack. Set the turkey on the rack and roast for 30 minutes. Baste with the pan juices. Roast the turkey for about 1 hour and 45 minutes longer, basting every 30 minutes and adding chicken stock to the pan as necessary; keep the pan moist throughout roasting so the drippings don't burn. If the turkey starts getting too dark, tent it loosely with foil. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a carving board and let rest for 20 to 30 minutes.
- Meanwhile, in a medium saucepan, cover the turkey neck, heart and gizzard with the 3 cups of water. Add the remaining 3 thyme sprigs, season with salt and pepper and simmer for 20 minutes. Strain the turkey broth and reduce it to 2 1/4 cups.
- Pour the pan drippings into a fat separator; reserve 2 tablespoons of the fat and all the drippings. Add 1 1/4 cups of the turkey broth and the Madeira to the roasting pan; simmer, stirring to dissolve the browned bits; you should have 1 1/4 cups of jus.
HERB ROASTED TURKEY WITH SHALLOT PAN GRAVY RECIPE
From friendseat.com
Cuisine AmericanCategory American
HERB AND BUTTER ROASTED TURKEY | HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 Total Time 4 hrsCategory Main CourseCalories 154 per serving
HERBED TURKEY GRAVY - SAFEWAY
From safeway.ca
HERB-ROASTED TURKEY WITH CALVADOS GRAVY RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Turkey RecipesCalories 213 per servingTotal Time 3 hrs 45 mins
- To dry-rub turkey: Grind bay leaves in a clean coffee grinder or mortar and pestle. Transfer to a small bowl and combine with salt and pepper. Remove any giblets from the turkey. Loosen the skin over the breast, legs and thighs and rub the meat with the salt mixture. Place the turkey in a roasting pan. Refrigerate, uncovered, for 12 to 24 hours.
- Remove the turkey from the refrigerator. Combine butter and 1/4 cup sage in a small bowl. Rub the mixture under the skin over the breast, legs and thighs. Tuck the wing tips under the turkey and tie the legs together with kitchen string, if desired. Place the turkey on a roasting rack set in the roasting pan. Let stand at room temperature for 30 minutes.
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.
SHALLOT & SAGE-ROASTED TURKEY WITH SHALLOT GRAVY RECIPE ...
From myrecipes.com
4/5 (2)Calories 407 per servingServings 12
- Remove and reserve giblets and neck from turkey. Trim excess fat. Tie ends of legs together with twine. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/4 cup chopped shallots, butter, 1 tablespoon chopped sage, 1 teaspoon salt, and 1 teaspoon pepper. Rub butter mixture under loosened skin over breast and drumsticks. Stuff 1/2 cup onion, 1/2 cup carrot, 1/2 cup celery, and 3 sage sprigs into body cavity. Lift wing tips up and over back; tuck under turkey. Place turkey, breast side up, on a roasting pan. Pour 1 cup water and broth into pan. Bake at 450° for 30 minutes.
- Reduce oven temperature to 350° (do not remove turkey from oven). Bake turkey at 350° for 1 1/2 hours or until thermometer inserted into meaty part of thigh registers 165°. Remove turkey from oven; let stand 30 minutes. Remove and discard skin.
- Combine reserved giblets, neck, remaining 1/2 cup onion, remaining 1/2 cup carrots, remaining 1/2 cup celery, remaining 1 sage sprig, and remaining 5 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer until liquid is reduced to 2 cups (about 1 1/2 hours). Strain mixture through a sieve, reserving stock. Discard solids.
SALTED ROAST TURKEY WITH HERB AND SHALLOT GRAVY | THE ...
From classicalkitchen.com
Estimated Reading Time 4 mins
HERB ROASTED TURKEY WITH SHALLOT GRAVY - GRATEFUL
From makeitgrateful.com
Estimated Reading Time 2 mins
APPLE-SHALLOT ROASTED TURKEY RECIPE BY BETTEREATS.COM
From thedailymeal.com
Servings 12Total Time 3 hrsEstimated Reading Time 2 minsCalories 729 per serving
HERB ROASTED TURKEY & PAN GRAVY - METRO
From metro.ca
Servings 16Total Time 3 hrs 15 mins
APPLE-SHALLOT ROASTED TURKEY WITH CIDER GRAVY RECIPE ...
From eatingwell.com
3.5/5 (2)Total Time 3 hrs 50 minsCategory Diabetic Christmas Main Dish RecipesCalories 162 per serving
ORANGE & HERB ROASTED TURKEY RECIPE | THEHUB FROM WALMART ...
From ideas.walmart.ca
Servings 10-12Total Time 3 hrs 15 minsCategory All Recipes
HERB ROASTED TURKEY WITH PAN GRAVY RECIPE | FOOD NETWORK
From mungfali.com
HERB-ROASTED TURKEY WITH GRAVY - FRESH COOKIN
From freshcookin.net
“NEVER FAIL” ROAST TURKEY WITH SHALLOT PAN GRAVY RECIPE BY ...
From ss.khonj.org
HERB ROAST TURKEY - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
SALTED ROAST TURKEY WITH HERBS AND SHALLOT-DIJON GRAVY ...
From aerogarden.com
HERB ROASTED TURKEY WITH PAN GRAVY RECIPE
From crecipe.com
TURKEY THIGH RECIPES EASY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HERB ROASTED TURKEY BREASTS WITH PAN GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY RECIPE, ON ...
From piperhaywood.com
MAKE-AHEAD HERBED SHALLOT MUSHROOM GRAVY RECIPE
From geappliances.com
HERB ROASTED TURKEY WITH PAN GRAVY RECIPES
From wiki-recipes.info
HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY | VEGETARIAN ...
From pinterest.com
HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY RECIPE | EAT ...
From eatyourbooks.com
TURKEY WITH ROASTED ONION AND SHALLOT GRAVY - THREAD & WHISK
From threadandwhisk.com
TURKEY GRAVY WITH SHALLOTS AND HERBS RECIPES
From tfrecipes.com
HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY - PINTEREST.COM.AU
From pinterest.com.au
HERB ROASTED TURKEY WITH PAN GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
HERB ROASTED TURKEY WITH SHALLOT PAN GRAVY RECIPES
From tfrecipes.com
HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY | RECIPE | HERB ...
From pinterest.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