GARLIC HERB ROAST TURKEY
This juicy roast turkey recipe is easy to prepare and delivers a perfectly juicy, incredibly flavorful turkey every time.
Provided by Alida Ryder
Categories Dinner
Time P1DT4h30m
Number Of Ingredients 13
Steps:
- Combine salt, paprika, garlic powder, salt, pepper and dried herbs together then cover the turkey all over with it and scatter the remaining seasoning in the cavity of the turkey.
- Place the turkey in a large dish (I just used a large roasting dish). Place in the fridge and allow to dry-brine for up to 24 hours.
- On the day of roasting, take the turkey out of the fridge at least an hour before roasting and allow to come up to room temperature.
- Preheat the oven to 200°C/390°F.
- Gently loosen the breast skin then add softened butter and sage leaves under the skin.
- If the butter is soft enough, you can just spread it over the breast by pressing it gently.
- Place lemon slices, fresh sage, thyme and rosemary in the cavity then tie the legs together. Drizzle the turkey with olive oil and place in a large roasting dish.
- Pour stock around the turkey and add halved garlic bulbs and more sage, thyme and rosemary. Place the turkey in a preheated oven and roast until the turkey is golden brown and cooked through.
- If the meat reaches 74ºC/165ºF in the breast, thigh and drumstick, your turkey should be perfectly cooked. Allow to rest then carve.
- Place the turkey on a large platter and add fresh herbs, the roasted garlic and lemon halves to decorate. Orange halves and pomegranate are also beautiful around a turkey. Serve with all the sides and gravy.
Nutrition Facts : Calories 405 kcal, Carbohydrate 1 g, Protein 62 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 204 mg, Sodium 1714 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JUICY HERB-ROASTED TURKEY
Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.
Nutrition Facts : Calories 466 calories, Fat 25g fat (6g saturated fat), Cholesterol 191mg cholesterol, Sodium 266mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.
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).
THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY
Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.
Provided by Bobby Flay
Categories main-dish
Time 5h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
- Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
- Preheat the oven to 450 degrees F.
- Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
- Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
- Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
- For the sage gravy:
- Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.
SAVORY HERB RUB ROASTED TURKEY
The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
JUICY ROAST TURKEY
I can't wait to serve this juicy turkey at Thanksgiving-so I make it several times throughout the year. The aroma that wafts through the house as it bakes is almost as mouthwatering as the bird itself. -Terrie Herman, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 535 calories, Fat 29g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 594mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.
MOUTHWATERING HERB ROASTED TURKEY
I have made several turkeys in the past, but I wanted this year's bird to be extra special. So I search many recipes and finally decided on 5 of them. I combined what I like the most in all of them to make this wonderful tasting turkey.
Provided by FDADELKARIM
Categories Whole Turkey
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Note: Throughly thaw the turkey before starting any of these steps.
- Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
- Remove the neck & giblets from the cavities, use as you desire or throw away.
- In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
- With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
- (You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
- Flip the turkey over and do the same with the other side.
- Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
- Flip the turkey back over and do the same with the other side. (Make sure there is a little mixture left over for the legs and wings).
- Boil a kettle of scalding hot water.
- Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
- Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
- Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
- Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
- Cooking: Preheat the oven to 350 degrees.
- Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
- Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan; cover loosely with foil.
- Note: A 12lb turkey, like I used, should take around 4 hours to cook.
- Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, and then flip the turkey over.
- Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
- Note: The broth and spices in the bottom of the pan can be used to make a great tasting gravy.
Nutrition Facts : Calories 711.4, Fat 36.9, SaturatedFat 9.9, Cholesterol 290.7, Sodium 580.7, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 88.1
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HERB ROASTED TURKEY (TENDER AND JUICY!) | VALERIE'S KITCHEN
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Reviews 26Category Main CourseCuisine AmericanTotal Time 5 hrs
- Preheat oven to 325 degrees. Remove the turkey from it's packaging and place it on a foil lined baking sheet or cutting board. Remove and discard the organs from both turkey cavities. Pat the turkey dry with paper towels.
- In a small bowl, combine softened butter, olive oil, garlic powder, sage, thyme, salt, and black pepper. Carefully lift skin on breasts of turkey and push your hand in, lifting skin from breast. Scoop up some of the butter mixture with your hand and spread it under the skin of both turkey breasts. Spread most of the remaining butter mixture over the outside of the turkey; reserve a little for later. Stuff onion and carrot into turkey cavity. Transfer the turkey to a rack in a large roasting pan. Spread the remainder of the butter mixture over the turkey in places that might have been missed. Tuck wings securely under the body. Pour about 2 cups of the chicken broth into the bottom of the roasting pan.
- Transfer the roasting pan to the preheated 325 degree oven. Allow the turkey to roast for an hour and then baste it once every 30 minutes or so throughout the remainder of the baking time, adding additional chicken broth if needed. After two hours, rotate the pan in the oven to ensure even browning. Tent with foil once skin is browned to your liking. Roast until the internal temperature of the meatiest portion of the thigh registers a solid 165 degrees. The roasting time should range from 3 to 4-1/2 hours if your turkey is between 12 to 18 pounds.
- Remove bird from oven, tent it loosely with foil, and allow to rest for about 30 minutes before carving.
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