Parsley Sage Rosemary And Thyme Turkey Food

PARSLEY, SAGE, ROSEMARY, AND THYME TURKEY

Steps:

• Preheat oven to 325 degrees F.
• Drain juices from turkey, discard neck and giblets, and pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in large roasting pan (17-inch by 11 1/2-inch). Into pan, pour wine and chicken stock.
• In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended.
• Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh. Using rubber spatula, place three-quarters butter mixture under skin on both sides of breast bone. Gently massage skin to evenly distribute butter. Spread remaining herb butter all over outside of turkey. Sprinkle 1 1/2 tablespoons salt and 1 1/2 teaspoons freshly ground black pepper all over outside of turkey and inside cavity.
• Place onion, garlic, sage sprigs, rosemary sprigs, and thyme sprigs in cavity. With kitchen string, tie wings against body and tie drumsticks together.
• Roast turkey 1 1/2 hours. If turkey breast is getting too brown, cover loosely with foil. Roast 1 hour longer or until a meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 170 degrees F and breast temperature reaches 160 degrees F. (Internal temperature of turkey will rise 5 degrees F to 10 degrees F upon standing.)
• Carefully lift turkey from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil and let stand 15 to 20 minutes.
• Remove rack from roasting pan. Strain pan drippings into 4-cup liquid measuring cup or medium bowl. If desired, let drippings stand 1 minute to allow fat to separate from meat juices and discard fat. Carve turkey and serve with pan juices.

PARSLEY, SAGE, ROSEMARY AND THYME TURKEY BREAST

Steps:

• Heat oven to 325°F. In small bowl, mix all ingredients except turkey. Gently lift skin slightly from turkey breast and pat seasoning mixture evenly over flesh. Pat skin down over seasoning mixture.
• On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour 45 minutes to 2 hours 30 minutes or until thermometer reads 170°F.
• Cover with foil tent; let stand 10 minutes before carving. Remove skin before serving.

HERB ROASTED TURKEY

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.

SALMON WITH PARSLEY, SAGE, ROSEMARY & THYME

Steps:

• Pre-heat oven to 400 degrees.
• Put all the herbs together and chop 'em up fine.
• Rinse fish and pat dry. Place in a large baking dish.
• Add olive oil to fish and make sure it's well coated.
• Add balsamic vinegar to fish, sprinkle chopped herbs on top of the fish. Add salt and pepper to taste.
• Marinate for one hour, then put in oven for 15-20 minutes depending on the thickness of the fish. You may need more time if the fish is thick.