ROAST TURKEY WITH LEMON & GARLIC
Love crispy skin on roast turkey at Christmas? You'll be fan of this recipe, which uses storecupboard ingredients to make a festive favourite even more special
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 3h55m
Number Of Ingredients 10
Steps:
- Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
- Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
- Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
- Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
- Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
- Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.
Nutrition Facts : Calories 679 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 94 grams protein, Sodium 4.8 milligram of sodium
QUICK THANKSGIVING TURKEY WITH LEMON-GARLIC BUTTER
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.
Provided by Anna Stockwell
Categories Thanksgiving Dinner Quick & Easy turkey Rosemary Garlic White Wine Lemon
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
- Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin-that'll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
- Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40-50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
- Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
- Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
- Transfer turkey to a platter. Serve with pan sauce alongside.
LEMON-GARLIC TURKEY BREAST
It's simple to prepare a main dish that easily morphs into tender slices of lunch meat. This turkey breast is hearty, healthy and easy to make!-Sandra Hall, Decatur, Texas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.
Nutrition Facts : Calories 197 calories, Fat 1g fat (0 saturated fat), Cholesterol 117mg cholesterol, Sodium 371mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges
EASY ROASTED THANKSGIVING TURKEY RECIPE
Learn how to make the best herb roasted turkey recipe - complete with tips on how to brine turkey, a chart for how long to roast turkey, easy herb butter turkey rub, and more.
Provided by Maya Krampf
Categories Main Course
Time 3h10m
Number Of Ingredients 11
Steps:
- In a large stock pot large enough to fit the turkey, stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
- When the turkey is done brining, drain the water and pat dry. Place the turkey onto a roasting pan with a roasting rack.
- In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
- Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
- Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over.
- Position the oven rack on a low position, so that there is enough room for the turkey. The top of the turkey should end up just slightly higher than the middle when placed in the oven later. Preheat the oven to 350 degrees F (177 degrees F).
- Place the turkey in the oven and roast. Check the roasted turkey time chart in the blog post for the amount of time to roast without foil and the remaining time with foil. For a 12 lb turkey, that's 45 minutes uncovered followed by about 2 1/4 hours covered. To cover, tent the top of the turkey with foil, shiny side out, making sure no turkey is peeking out, and return to the oven.
- Check that the roasted turkey is done with a meat thermometer - it should read 165 degrees for the safest option. For the most juicy turkey, aim for 150-155 degrees, and then cover in foil immediately after removing from the oven. Let the turkey rest, covered in foil, for about 20 minutes to come up to 165 to 170 degrees before serving.
Nutrition Facts : Calories 241 kcal, Protein 26 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 107 mg, Sodium 24103 mg, ServingSize 1 serving
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
TURKEY INJECTION RECIPE
The second step to creating the best Thanksgiving turkey is injecting. The turkey injection recipe is your chance to add even more flavor.
Provided by Mark Rogers
Categories Marinade
Time 15m
Number Of Ingredients 10
Steps:
- Melt the butter, add the rest of the ingredients, mix well, and let cool.
Nutrition Facts : Calories 149 kcal, Carbohydrate 3 g, Protein 1 g, Fat 15 g, SaturatedFat 3 g, Sodium 477 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
GARLIC BUTTER GREEN BEANS RECIPE
Made in about 15 minutes, this Garlic Butter Green Beans is the perfect side dish for Thanksgiving or on any night of the week.
Provided by Aysegul Sanford
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Place 6 cups of water and 2 tablespoons salt in a large pot over medium-high heat. Bring it to a boil.
- Meanwhile, fill a large bowl with ice and water. Line a sheet pan with a few sheets of paper towel. Set them aside.
- Carefully add the green beans into the boiling water. Cook until crisp and tender, 5 minutes.
- Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature completely for about 5 minutes. Drain and then transfer on to the sheet pan lined with paper towels. Dry as much as you can.
- Melt the butter in a large skillet (10 or 12 inch) over medium heat. Add the garlic and cook, stirring constantly, 30 seconds.
- Add in the green beans and gently stir to make sure they are coated with the butter and garlic mixture. Sautee, turning often, for 2-3 minutes or until green beans are softened but still tender.
- If preferred, toss in the lemon zest at the last minute. Transfer the beans on a plate and serve.
Nutrition Facts : Calories 88 kcal, Carbohydrate 8 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 299 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
LEMON-HERB TURKEY WITH LEMON-GARLIC GRAVY
Provided by Bruce Aidells
Categories Microwave Garlic turkey Roast Christmas Thanksgiving Lemon Sage Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 30
Steps:
- For lemon-herb butter:
- Make 4 long 1/2-inch-deep cuts in lemon. Place in microwave-safe bowl. Cover and microwave on high 2 minutes. Place garlic head in medium microwave-safe bowl; add enough water to cover garlic. Cover bowl and microwave on high until soft, about 3 minutes. Transfer garlic to work surface; cool and peel.
- Pour any lemon juice from bowl into small cup. Cut lemon in half and squeeze juice into same cup; reserve juice for gravy. Scrape all fruit and pith from inside peel halves; discard insides. Chop peel. Blend peel and garlic in mini processor until finely chopped. Add butter and all remaining ingredients; process to blend. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover lemon juice and lemon-herb butter separately; chill. Bring butter to room temperature before using. WELL PRESERVED: The microwave method for the lemon is a neat trick. It's a two-minute way to make fresh-tasting Moroccan-style "preserved" lemons (which usually take from one week to one month to cure). TEST-KITCHEN TIP: Fennel fronds, those delicate, feathery, dark-green leaves rising from the fresh fennel bulb, are jampacked with fennel flavor. At the market, look for fennel bulbs that still have the fronds attached (you'll find that some bulbs have been too closely trimmed).
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Transfer 2 tablespoons lemon-herb butter to small bowl; reserve for gravy. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons lemon butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread lemon butter over thigh and drumstick on both sides. Arrange a few lemon slices under skin. Spread remaining butter over breast meat; place lemon slices atop butter under skin. Fill main cavity with any remaining lemon slices, parsley and sage sprigs, and fennel fronds. Tie legs together loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to juices to measure 1 2/3 cups.
- Heat reserved 2 tablespoons fat in heavy large saucepan over medium-high heat. Add garlic and shallot; sauté 2 minutes. Add flour; whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth. Reduce heat and simmer until gravy is reduced to desired consistency, about 4 minutes. Whisk in 2 tablespoons reserved lemon butter, 2 tablespoons reserved lemon juice, lemon peel, and sugar, then herbs. Whisk in crème fraîche, if desired. Season to taste with salt and pepper.
- *Available at some supermarkets and at specialty foods stores.
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HERB, LEMON, AND GARLIC TURKEY RECIPE - COOKING LIGHT
From cookinglight.com
Servings 16Calories 207 per servingTotal Time 11 hrs 30 mins
- Trim excess fat. Pat turkey dry. Rub 2 teaspoons salt and sugar over breasts, thighs, and drumsticks.
BEST THANKSGIVING TURKEY RECIPE EVER - SUNDAY SUPPER …
From sundaysuppermovement.com
5/5 (10)Total Time 3 hrs 30 minsCategory Dinner, Main, ThanksgivingCalories 586 per serving
- Preheat your oven to 425°F with the rack in the lower third of the oven. Rinse and pat turkey dry with paper towels. Remove neck and giblets, gravy packet, or any packages inside the cavities of the bird. Check the large cavity as well as the neck cavity. For the turkey seasoning, you will need to make our Garlic Butter Rub. It’s just 3 ingredients and takes only a few minutes to mix together!
- Carefully lift up the skin, separating it from the breast as much as you can. The back of a spoon works well for this. Season underneath with garlic butter. Rub the outer skin all over with more garlic butter. You don’t have to use it all: the leftover butter is perfect for buttering rolls, or on vegetables, or potatoes! You can also freeze the extra.
- Tie the legs with cooking twine and transfer to a rack set inside a roasting pan. Tuck the wings underneath so they don’t burn – this is important!Pour 2 cups chicken broth into the roasting pan and transfer to the oven.
GARLIC HERB BUTTER THANKSGIVING TURKEY RECIPE - NO. 2 PENCIL
From number-2-pencil.com
5/5 (16)Category DinnerCuisine AmericanTotal Time 3 hrs 20 mins
- Preheat oven to 325 degrees. Remove turkey neck and giblets. Pat turkey dry, inside and out and season inside liberally with kosher salt and freshly ground pepper.
- Place on roasting rack in a large roasting pan. Fill turkey cavity with onions, whole garlic cut in half, lemons, oranges and a 2-3 stems of each herb.
- Combine 4 tablespoons of softened butter with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 2 cloves of garlic that have been minced into paste, 1 tablespoon of minced sage, 1 tablespoon chopped parsley, 1 teaspoon minced rosemary and 1 teaspoon of minced thyme leaves. Gently loosen skin from turkey breast and turkey legs and spread garlic herb butter under the skin.
- Tuck wing tips under and use extra skin at base of backbone to tuck turkey legs together. You can also use cooking twine for this step, if preferred. Spread remaining softened butter all over outside of turkey and season liberally with kosher salt and freshly ground black pepper.
21 HEALTHY TURKEY RECIPES | EASY THANKSGIVING LEFTOVER RECIPES
From crispyfoodidea.com
Estimated Reading Time 5 mins
- Turkey Rice Casserole. This turkey rice casserole is a healthy and perfect way to use up your leftover Thanksgiving and Christmas turkey. It takes only 15 minutes to prepare and one of the best turkey recipes during these holidays.
- Baked Turkey Meatballs With Lemon Garlic Butter Sauce. Baked Turkey Meatballs With Lemon Garlic Butter Sauce makes a fabulous dish that you take as an appetizer or side dish in any parties or holidays.
- Turkey Cheddar Apple Butter Panini. Turkey cheddar apple butter panini is an amazing meal for lunch or dinner that you need to try during these fall days.
- Sage and Apple Turkey Burgers. Sage and apple turkey burgers are such tasty and delicious appetizers to celebrate this Christmas or thanksgiving day.
- Juicy Roast Turkey. Juicy roast turkey is easy to prepare, holiday staple and it’s sure to impress family and friends! Get the recipe here. Related: Keto Crockpot Recipes.
- Turkey Taco Stuffed Sweet Potatoes. Turkey taco stuffed sweet potatoes is a quick and easy meal for thanksgiving dinner. This is one of my favourite delicious turkey recipes that you will love to taste.
- Turkey Meatloaf. Turkey meatloaf is moist, packed with flavor, light and delicious appetizer to enjoy any parties or occasions or holidays. Get the recipe here.
- Turkey Quinoa Spinach Casserole. Turkey quinoa spinach casserole makes you full for a long day, budget friendly and perfect to use up leftover quinoa, freeze and make ahead.
- Turkey Leek Soup With Bacon And Broccoli. Turkey leek soup with bacon and broccoli is flavorful, delicious and great for meals and keto diet. Get the recipe here.
- One Pot Penne Pasta With Turkey And Spinach. One pot pasta with turkey and spinach makes a delicious and healthy recipe that is ready in just 30 minutes of meal prep.
91 EASY THANKSGIVING RECIPES FOR A LESS-STRESSFUL FEAST IN ...
From epicurious.com
Estimated Reading Time 8 minsPublished 2018-11-06
- The Simplest Roast Turkey. Turkey can be the most stressful part of Thanksgiving. But this bird from Gourmet is truly one of our best easy Thanksgiving recipes of all time.
- Homemade Stuffing (“Simple Is Best” Dressing) The familiar and flavorful mix of herbs—including fresh sage, rosemary, and thyme—in this classic Thanksgiving dressing offers homey comfort that will have everyone wanting more.
- 3-Ingredient Thanksgiving Gravy. This simple gravy can be made in advance to avoid a last-minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.
- Cranberry Orange Relish. You know what's easier than a jammy, cooked cranberry sauce? An uncooked relish like this one, which simply needs to be whirred in a food processor.
- 3-Ingredient Sweet Potato Casserole With Maple Pecans. For many, the sweet potato casserole is a non-negotiable. But it doesn't need to be a whole cooking project.
- Slow-Cooked Green Beans With Harissa and Cumin. We love a sprightly, crunchy green bean. But a slow-cooked green bean is lovely, too. In this hands-off recipe, you'll toss green beans with tons of olive oil and flavorful aromatics and let it all become silky-soft and caramelized in the oven.
- Miso-Butter Roast Chicken With Acorn Squash Panzanella. It's definitely easier to make chicken for Thanksgiving than to bother with the bigger bird. So we planned a whole menu around this delicious recipe.
- Mashed Baked Potatoes with Chives. Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
- Chicory Salad with Honey-Mustard Vinaigrette. The sweet-sharp vinaigrette in this side salad pairs particularly well with the bitter chicories, but feel free to use another sturdy green if you like.
- Thanksgiving Mac and Cheese. For many folks, mac and cheese is the most important part of the Thanksgiving meal. But chef Erick Williams didn’t really like the dish until he and his sous-chef spent a few years perfecting this silky, creamy version for his Chicago restaurant, Virtue.
LEMON AND THYME ROASTED TURKEY - LAYLITA'S RECIPES
From laylita.com
4.7/5 (57)Category Main CourseCuisine American, FrenchTotal Time 4 hrs 30 mins
- Mix the butter, thyme leaves, lemon juice, lemon zest, crushed garlic, and salt to taste. This can be made ahead of time, but bring it to room temperature to soften it before using.
- Rub the butter inside turkey cavities. Use your hand to gently lift the skin on the turkey breasts, and then stuff it with the thyme lemon garlic butter.
CANADIAN THANKSGIVING 2021: 89 RECIPES FOR DELICIOUS ...
From epicurious.com
Estimated Reading Time 8 minsPublished 2019-10-11
- Caramelized Honey Pumpkin Pie. Maybe you could skip all the other Canadian Thanksgiving recipes and just focus on dessert. We don't blame you, especially when you're talking about this pumpkin pie from Claire Saffitz, enhanced with browned butter and honey that's been cooked slightly to intensify its flavor.
- Butternut Squash and Apple Soup. If you want to celebrate the bountiful harvest right, you're going to need some butternut squash. This easy soup is made without cream—the squash itself provides plenty of silky texture.
- Turkey for Two With Pan-Sauce Gravy. If your Thanksgiving crew is small this year, you might want to adjust some of your Thanksgiving traditions, especially when it comes to the big bird.
- Homemade Stuffing (“Simple Is Best” Dressing) If your theme for Canadian Thanksgiving recipes this year is homey comfort, be sure to add this stuffing to your menu.
- Mashed Sweet Potatoes With Brown Sugar and Pecans. This maple-sweetened casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
- Pear Tart With Dulce de Leche Drizzle. Wrap up your Thanksgiving meal with this gorgeous tart from Epi contributor Judy Kim. An optional make-ahead dulce de leche drizzle lends an even more impressive look to each slice, but a store-bought version works well, too.
- The Simplest Roast Turkey. If you believe that leftovers are the point of Canadian Thanksgiving, this set-it-and-forget-it Thanksgiving recipe will have you covered.
- Paradise Apple. Looking for a Thanksgiving cocktail to sip while you watch the Canadian Football League? This fall beauty features tart Riesling, nutty figs, fresh apple cider, and bourbon.
- Miso-Butter Roast Chicken With Acorn Squash Panzanella. This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
- Our Favorite Creamy Mashed Potatoes. The creamiest mashed potatoes require a potato ricer or food mill. (For more Thanksgiving potato tips, head over here.)
OJAI ROAST TURKEY WITH ROSEMARY, LEMON, & GARLIC RECIPE ...
From myrecipes.com
5/5 (6)Calories 229 per serving
- Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry.
- Fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons; if they don't all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix olive oil, chopped rosemary, lemon peel, and pepper. Rub mixture all over turkey.
- Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)
- Roast in a 325° or 350° regular or convection oven until thermometer registers 160°. (See below for times and temperatures.)
GARLIC BUTTER STEAK RECIPE - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
Cuisine American, Cooking With TammyCategory Dinner
THE BEST GARLIC BUTTER THANKSGIVING TURKEY (VIDEO ...
From tatyanaseverydayfood.com
5/5 (8)Category Dinner
- Preheat the oven to 350F. Prepare a large roasting pan. Remove the turkey from its packaging and remove the giblets and neck. Place the turkey onto a wire rack placed over a baking sheet to catch any drippings. Pat the turkey dry with paper towels. Using a small rubber spatula, or the back of a spoon, separate the skin away from the turkey breast, taking care not to puncture the skin.
- Prepare the herbed butter spread. In a mixing bowl, combine the softened butter, salt and all the spices. Mix until well combined. For easier spreading, heat the butter in the microwave for 20 to 30 seconds, until it's a bit runny.
- Using your hands or a small spatula, spread a generous amount of the herbed butter underneath the breast skin, spreading it evenly over the breast. Massage the remaining butter over the top of the breasts, drumsticks and wings. Season the inside cavity with additional salt, then stuff generously full of lemon and orange wedges, shallots and garlic. Add the bundle of fresh herbs, too.
- Cut a 3-foot piece of butcher's twine and truss the turkey by wrapping the twine around the back, then bring it forward, wrap around the drumsticks, then tie the drumsticks together. Transfer the trussed turkey into the prepared roasting pan. Tuck the back wings underneath the turkey so that they don't burn. Wrap the drumstick tips with foil also.
ROASTED THANKSGIVING TURKEY WITH HERBED BUTTER - REAL FOOD ...
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