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.
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
ROAST TURKEY WITH HERB GRAVY
Provided by Nancy Fuller
Categories main-dish
Time P1DT5h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper. Cover and refrigerate.
- Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature.
- Preheat the oven to 350 degrees F.
- Rub the skin of the bird with butter. Stuff the carrot, celery, onion and thyme bunch inside the cavity. Arrange the turkey on a roasting rack set into a roasting pan. Add the chicken stock to the pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours.
- Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving.
- Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil. Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme. Taste and adjust the seasoning. Transfer to a gravy boat to serve with the turkey.
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.
MCCORMICK® 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. Reserve the pan juices to make gravy or serve with the turkey.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of 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.
- 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.
Nutrition Facts : Calories 815.2 calories, Carbohydrate 2.5 g, Cholesterol 312.7 mg, Fat 38.5 g, Fiber 0.6 g, Protein 107.5 g, SaturatedFat 11.1 g, Sodium 489.7 mg, Sugar 0.7 g
EASY HERB-ROASTED TURKEY
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g
TIFFANY'S HERB ROASTED TURKEY
From 8 pounds to 24, your roast turkey with lots of herbs stays moist and tender when roasted in a handy, mess-free oven bag.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Shake flour in Reynolds® Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys.
- Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey, pat dry and brush with oil. Combine seasonings in a small bowl; sprinkle and rub evenly over turkey.
- Place turkey in oven bag on top of vegetables.
- Close oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh not touching the bone. Tuck ends of bag in pan.
- Bake according to times below* or until meat thermometer reads 180 degrees F.
- Let stand in oven bag 15 minutes. Cut open top of bag. Use two carving forks, inserting one in each end, to lift turkey from bag.
Nutrition Facts : Calories 722.9 calories, Carbohydrate 3.1 g, Cholesterol 267.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 92.1 g, SaturatedFat 9.8 g, Sodium 345.4 mg, Sugar 0.8 g
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).
HERB ROASTED TURKEY
Make and share this Herb Roasted Turkey recipe from Food.com.
Provided by MizzNezz
Categories Whole Turkey
Time 5h8m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix all basting ingredients.
- Place cleaned turkey in roaster pan.
- Roast turkey, uncovered,at 325*.
- Baste with chichen broth mixture every 1/2 hour.
- Turkey should be done in 4-5 hours.
- If needed to prevent over browning; cover with a foil tent last hour of cooking.
HERB-ROASTED TURKEY
Provided by Food Network
Time 3h45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- This method produces all the good looks and moist flavor you dream of in a Thanksgiving 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.;
- Position a rack in the lower third of the oven; preheat to 475degreesF.
- 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 the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350degrees and continue roasting for 11/4 to 13/4 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. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165degreesF.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
- NUTRITION INFORMATION: Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium.
- 0 Carbohydrate Servings
- MAKE AHEAD TIP: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
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
MCCORMICK SAVORY HERB RUB ROASTED TURKEY
Make and share this Mccormick Savory Herb Rub Roasted Turkey recipe from Food.com.
Provided by internetnut
Categories Poultry
Time 3h45m
Yield 1 turkey, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tablespoon of the seasonings inside the turkey. Spread remaining seasoning over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add 1/2 cup water to pan. Cover loosely with heavy-duty foil.
- Roast in preheated 325 oven 1 hour. Remove foil. Roast 2-2 1/2 hours longer or until internal temperature reaches 165 (175 in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make gravy.
Nutrition Facts : Calories 551.8, Fat 27.9, SaturatedFat 7.7, Cholesterol 225.8, Sodium 217.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.7, Protein 68.2
HERB-GLAZED ROASTED TURKEY
The holiday season means it's Turkey Time. I could never figure out why so many people wanted to come over...until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.
Provided by lovestocook
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
- Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
- Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
- In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
- Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 17.7 g, Cholesterol 283.5 mg, Fat 41.1 g, Fiber 0.2 g, Protein 92.1 g, SaturatedFat 13.4 g, Sodium 555.1 mg, Sugar 17.4 g
MAYONNAISE & HERB ROASTED TURKEY
Posted from shewearsmanyhats.com by Amy Johnson. "This recipe I'm sharing with you today for a Mayonnaise Roasted Turkey definitely calls for less. It's pretty straightforward. And no, it doesn't taste like mayonnaise. This is just one of the methods we use, but after great results each time, moist turkey, that tastes like turkey, hands-down, it's our preferred way so far."
Provided by shanita2283
Categories Thanksgiving
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450-degrees F.
- Lay turkey in a roasting pan.
- Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture all over outside and interior of bird.
- Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
- Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1½-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
- Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
- Remember to reserve turkey drippings and juices for gravy.
Nutrition Facts : Calories 1214.1, Fat 68.7, SaturatedFat 24.8, Cholesterol 492.2, Sodium 1746.6, Carbohydrate 3.7, Fiber 1, Sugar 1.4, Protein 136.3
HERB ROASTED TURKEY
Provided by Bobby Flay
Categories Herb turkey Roast Thanksgiving Dinner Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 1. Remove the turkey from the refrigerator 1 hour before roasting.
- 2. Combine the butter, parsley, sage, rosemary, and thyme in a food processor and process until smooth. Season with salt and pepper.
- 3. Preheat the oven to 450°F.
- 4. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
- 5. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
- 6. Scatter the remaining vegetables on the bottom of a large roasting pan. Fit a rack over the vegetables and put the turkey on top of the rack. Pour the remaining 2 cups stock into the bottom of the roasting pan and carefully put the pan in the oven. Roast until the turkey is light golden brown, about 45 minutes.
- 7. Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer.
- 8. Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil. Let rest for 30 minutes before carving.
- 9. Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium saucepan. Discard the solids. Boil the stock until reduced to a sauce consistency. Arrange the turkey on a large platter and drizzle with the reduced stock.
SAVORY HERB RUB ROASTED TURKEY
Fragrant herbs bring mouthwatering aroma and show-stopping flavor to this holiday favorite. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Provided by McCormick Kitchens
Categories Poultry
Time 3h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- 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.
- Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°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.
Nutrition Facts : Calories 699, Fat 35.4, SaturatedFat 9.8, Cholesterol 290.7, Sodium 278.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 87.4
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