ROSEMARY ROASTED TURKEY
Perching a turkey on top of onions makes for a tender and flavorful bird. The onions will cook down and caramelize in the pan drippings-if you like, you can serve them alongside the carved turkey, and spread the roasted garlic on bread or rolls. The pairing of white wine and rosemary creates a mouthwatering gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 14 servings (2-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Place the garlic, onions and rosemary sprigs in a shallow roasting pan. Pat turkey dry. Tuck wings under turkey; tie drumsticks together. Place breast side up over onion mixture. Pour wine into pan., Brush turkey with oil and sprinkle with rosemary, salt and pepper. Bake, uncovered, at 325° until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing., For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.
Nutrition Facts : Calories 658 calories, Fat 31g fat (10g saturated fat), Cholesterol 254mg cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 74g protein.
FESTIVE ROAST TURKEY WITH ROSEMARY, GARLIC AND LEMON SAUCE
Celebrate this festive season with nothing other than a well prepared, moist, tender festive turkey! We've come up with this amazing recipe flavored with the aromas of rosemary and lemon for a truly memorable family meal!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h20m
Number Of Ingredients 8
Steps:
- To ensure your amazing festive turkey is thoroughly cooked the first thing you need to do is let it sit at room temperature for about an hour. That-way the meat will be the same temperature throughout and cooked evenly.
- Preheat your oven at 400F (200C) with the rack placed in the lower third of the oven. You don't want this amazing festive turkey to get burned, do you?
- Now its time to prepare the glazing. In a small saucepan heat the oil till hot but not enough to cause the ingredients to sizzle. Place the rosemary, garlic and lemon zest and bring to a simmer over medium heat. Cook until the lemon is slightly shriveled and garlic is soft. It should take about 2-3 minutes.
- Remove the glazing from the heat and let it cool.
- Now its time to start preparing your amazing festive turkey! Start by tucking its wing tips underneath the body. Season on the inside with plenty of pepper and some salt - careful not to make it too salty though!
- Fill stuff the turkey with your stuffing, fold the neck skin over the opening and tie the legs together with a kitchen twine.
- Now for the glazing. Brush your amazing festive turkey with 1/2 cup of the rosemary-lemon oil and sprinkle some salt and pepper.
- Peal your onions in quarters and layer them on the bottom of a heavy roasting pan. Place your roasting rack on top followed by your perfectly seasoned and glazed festive turkey!
- Roast until the turkey is golden brown. It will take about 45 minutes to 1 hour. To keep it nice and moist reduce heat to 375F (190C), add 1 cup of water to the pan, brush with the rosemary oil. Remember to cover with a lid or foil at this stage. Repeat every 30 minutes. If the pan becomes dry remember to add some more water.
- The best way to know when your festive turkey is done is using a meat thermometer in the thickest part of the thigh. If it reads 165F (73C) it's done!
- Once ready, transfer your amazing festive turkey to a platter or carving board and loosely tent with foil. Remember to let it rest for 30 minutes as the juices are still hot on the inside and if carved straight away they will simply run out of the meat...
- You can use your roasting pan glazing as a base for an amazing white wine gravy. Just add 1 cup of white wine and let it simmer for a few minutes for an amazing sauce...
WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 3h40m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.
- Preheat the oven to 425 degrees F.
- For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
- Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
- Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
- Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
- While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
- Carve turkey and serve with gravy.
ROSEMARY ROASTED TURKEY
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Star Pooley
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg
ROSEMARY LEMON ROASTED TURKEY
You are five ingredients away from this delicious rosemary and lemon roasted turkey - an elegant family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
- Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.
Nutrition Facts : Calories 385, Carbohydrate 0 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
MOM'S THANKSGIVING ROSEMARY ROASTED TURKEY
If you're a fan of the Mediterranean flavors, then add this turkey recipe to your holiday menu. The olive oil, garlic, and herbs rubbed under and over the skin infuse so much fantastic flavor and moisture. You're left with a beautiful and delicious turkey. It has a rich aroma and incredible rosemary and garlic flavor.
Provided by Dene Mitzel
Categories Turkey
Time 4h25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees F (165 degrees C).
- 2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- 3. Wash the turkey inside and out; pat dry. Remove any large fat deposits.
- 4. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin.
- 5. Work it loose to the end of the drumstick, being careful not to tear the skin.
- 6. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg.
- 7. Rub the remainder of the rosemary mixture over the outside of the breast.
- 8. Use toothpicks to seal skin over any exposed breast meat.
- 9. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan.
- 10. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
ROSEMARY ROASTED TURKEY BREAST
This amazingly moist, herbed turkey breast is cooked upside down, so all of the savory juices self-baste the turkey as it cooks. You may never cook a turkey breast right side up again!
Provided by Danelle
Categories Thanksgiving
Time 3h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt; set aside.
- Wash the turkey inside and out; pat dry with paper towels. Remove any large fat deposits. Loosen the skin from the breast by slowly working your fingers between the breast and the skin, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary and olive oil mixture under the skin. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey, breast side down, on a rack in a roasting pan.
- Place the quartered onion pieces (as many as you can fit) inside the breast cavity.
- Add about 1/4 inch of water to the bottom of the pan.
- Roast in the preheated oven for approximately 3 hours, or until the internal temperature of the bird reaches 165 degrees.
- If desired, turn the turkey breast over with about an hour left of cooking time to allow the top to brown. Let sit for 15-20 minutes before carving.
Nutrition Facts : Calories 104 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 144 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
GARLIC ROSEMARY TURKEY
The house smells so good while this turkey is cooking that my family can hardly wait to eat! The garlic, herbs and lemon are so simple, but they're all you really need for this turkey to shine. -Cathy Dobbins, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity., Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour., Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 414 calories, Fat 14g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 159mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 66g protein. Diabetic Exchanges
ROSEMARY LEMON ROAST TURKEY
Roasting a turkey is really, really easy. Before we get started, here are a few pointers. Other cooks may disagree - if so, please join the turkey conversation by posting a comment below! If there's not a big price difference between fresh and frozen, buy a fresh turkey. They're juicier, which is wonderful because roasting is a dry cooking process. I bought a fresh turkey at Aldi for 99 cents per pound. Unless you have 5 or 6 days to allow a frozen turkey to thaw in your refrigerator, you need to buy a fresh turkey. I have never... not once... seen a frozen turkey fully thawed after only 3 days in my refrigerator (which is what the directions on the turkey wrapping often promise). Bigger is not better. If you're feeding a lot of people, consider buying two small turkeys (10 - 12 pounds each) instead of one, massive bird. Smaller turkeys roast more evenly, and because they require less time in the oven, they are less likely to dry out. You don't need a special roasting pan, a baster, a "turkey bag" (to cook a turkey in plastic??), or any other strange turkey paraphernalia. A 10 pound turkey will fit in a 9×13 cake pan. A larger turkey will fit on a jelly roll pan, or any baking sheet with sides at least 1 inch high. Let's get started!
Provided by Crowded Earth Kitch
Categories < 4 Hours
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Step 1) In the kitchen sink, remove your turkey from the wrapping. Find the bag of giblets and remove it from your turkey. Check both ends of your turkey for that bag of giblets!
- Step 2) Rinse your turkey with cold water on the inside and the outside. Lift the turkey and turn it upside down to drain for a moment. Pat the turkey dry with a clean kitchen towel (and put that towel immediately in the hamper, so you don't accidentally use it for anything else).
- Step 3) Place your turkey in a pan or on a roasting sheet. Rub salt and pepper onto the skin.
- Step 4) Poke a few holes with a paring knife in each lemon. Insert rosemary sprigs into several of the holes in each lemon, as shown.
- Step 5) Insert one of the rosemary lemons completely inside of the turkey. Rest the other rosemary lemon near the opening of the turkey cavity.
- Step 6) Coat the outside of your turkey with melted butter. Don't use so much butter that it drips all over the pan (try to avoid that), but make sure at highest part of the turkey is covered. The butter will spread down the sides of the turkey as it roasts, sealing in flavor and giving the turkey skin a golden color.
- Note: We are buttering our turkey skin instead of basting. It's easier and prevents the meat from drying out. A buttered turkey will have a slightly darker color than a basted turkey (or a turkey in a bag), and the skin will be crispy. The end result is delicious!
- Step 7) Showtime! Place your turkey in a preheated, 325 degree oven on the lowest rack possible. Your turkey needs to slowly roast until a meat thermometer poked into the thickest part of the turkey (but not against a bone) registers 165 degrees. Your turkey might have a little red timer attached - this timer will pop out when your turkey is done. It's STILL a good idea to check the temperature. Your turkey needs to reach 165 degrees in order to prevent food-borne illness!
- How long will your turkey need to roast? That is the million dollar question! Every turkey and every oven is a little bit different. At 325 degrees, a 10 - 12 pound turkey will require approximately 3 hours of roasting time. Check your turkey after 2 1/2 hours, but don't open the oven door before then!
- Step 8) Let your roasted turkey rest on the countertop for 15 minutes before carving. A "tent" of aluminum foil (just a very loose covering of foil) can be used to prevent heat loss, but that's not entirely necessary.
- Enjoy your roasted turkey!
- PS - Don't wash that pan! In our next Crowded Earth Kitchen post, we'll show you how to make gravy with the drippings on that turkey pan!
Nutrition Facts : Calories 1056, Fat 54.4, SaturatedFat 16.3, Cholesterol 443.7, Sodium 587.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 131.2
ROAST TURKEY WITH ROSEMARY AND LEMON
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
- Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
- Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
- Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.
Nutrition Facts : Calories 663 g, Fat 33 g, Protein 83 g
ROSEMARY ROASTED TURKEY WITH GRAVY
Provided by Food Network Kitchen
Time 5h15m
Yield 8 Servings
Number Of Ingredients 16
Steps:
- 1. For the turkey: Let the turkey sit out for about 1 hour to come to room temperature. Preheat the oven to 400°F. Remove the packet of neck and giblets and set aside. Cut away any fatty pieces near the cavity or neck of the bird and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter and chopped rosemary. Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat. Rub the skin of the turkey with the rest of the butter mixture. Stuff the cavity of the turkey with the lemons and rosemary sprigs. Tie the legs together with twine. Tuck the wings under the body of the turkey and place it, breast side up, on a rack in a roasting pan.
- 2. Roast the turkey until it begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325°F. Continue cooking, basting the turkey with pan drippings every 30 minutes, until the internal temperature near the thigh joint reaches about 155°F. Remove the foil and continue roasting until it reaches 165°F., about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes while you make the gravy.
- 3. For the gravy: Using a fat separator or spoon, remove all but 2 tablespoons of the fat from the drippings in the roasting pan. Transfer the drippings and any brown bits from the bottom of the pan to a large straight-sided skillet. Set over medium-high heat. Add the giblets and neck and cook until nicely browned, about 5 minutes. Add the carrot, celery, onion, sage and rosemary. Lower the heat to medium-low and continue cooking until the vegetables are softened and lightly browned, about 10 minutes. Stir in the marsala, scraping up any browned bits from the bottom of the skillet. Simmer until the marsala is reduced by half. Slowly sprinkle in ¼ cup of the flour, stirring constantly to avoid lumps. Cook, stirring, 4 minutes. Pour in the chicken broth and simmer, whisking occasionally, until the gravy is thickened, about 15 minutes. Taste the gravy and add salt, pepper and lemon juice to taste. Strain the mixture through a fine-mesh sieve into a medium saucepan; discard the solids. Bring the gravy to a boil over medium heat. Mix the remaining 2 tablespoons of flour with the butter in a small bowl until it forms a paste. Drop pea-size pieces of the mixture into the gravy, whisking vigorously to incorporate between additions, until all the butter mixture is incorporated. Continue cooking until the gravy thickens enough to coat the back of a wooden spoon, about 5 minutes more.
- 4. To serve: Present the turkey whole on a platter garnished with the lemons from inside the cavity. To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle. Serve with the gravy on the side.
HONEY,LEMON PEPPER GARLIC ROASTED TURKEY WITH GRAVY
Make and share this Honey,lemon Pepper Garlic Roasted Turkey With Gravy recipe from Food.com.
Provided by KseL1694
Categories One Dish Meal
Time 6h
Yield 4 pounds, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Clean and dry the chicken. Place turkey in large bowl.
- Starting at neck cavity, carefully start cutting the turkey skin, so that it remains on turkey,but is easy to pull back, using your fingers to pull back skin.Do not pull skin off of turkey,just pull skin back.
- Pour broth over turkey, under skin.
- Insert 2 pieces of garlic, and 2 sprigs of rosemary under breast skin,rub garlic under skin of turkey,then leave garlic, and rosemary under skin.Rub garlic under the skin of wing and drumstick sections to,let garlic rest under skin in the center of the breast.
- Pull back skin from wings and drumsticks. Rub oregano, sage and tarragon, under breast drumstick and wing skin.Pull skin back so that turkey is covered with it's original skin.
- Season turkey skin with lemon pepper,salt, and poultry seasoning. Place remaining garlic,onion,celery, and bay leaf in the body cavity of turkey. cover turkey and refrigerate for 1- 2 hours.
- In a separate bowl combine honey and lemon juice. Rub mixture into skin of turkey,making sure to coat breast,wings, and drumsticks.
- Remove turkey from bowl with broth,and place in slow cooker on low,or preheat oven to 250 degrees and place turkey in a ovensafe pan. Cook turkey for 4- 6 hours or until juices run clear, when turkey is pierced with knife, and turkey is not pinkish in inside.
- Remove turkey from pan,leaving at least 1 tablespoon of reserved pan drippings.
- In a small pan or skillet brown 1 tablespoon flour.Remove flour from pan,and mix with water.Mix browned flour water mixture with 1 tablespoon of pan drippings,mix well and heat gravy on low for 5 minutes. Stir in salt pepper, Accent, and GravyMaster. Remove from heat, and pour over sliced turkey, mashed potatoes, and/or rice. serve while hot, enjoy.
Nutrition Facts : Calories 1015, Fat 32.5, SaturatedFat 8.9, Cholesterol 294.8, Sodium 2224.5, Carbohydrate 78.4, Fiber 1.5, Sugar 71.8, Protein 101.8
OJAI ROAST TURKEY WITH ROSEMARY, LEMON, AND GARLIC
This recipe produces a crispy golden bird with the aromas of lemon and rosemary. A stunning centerpiece for the holiday table.
Provided by Allrecipes Member
Time 3h45m
Yield 20
Number Of Ingredients 10
Steps:
- 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 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 as directed in chart, 2 to 3 hours. Remove herbs and vegetables from cavities and discard.
- Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450 degree oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes.
Nutrition Facts : Calories 768.1 calories, Carbohydrate 3.1 g, Cholesterol 308.7 mg, Fat 40.1 g, Fiber 1 g, Protein 93.1 g, SaturatedFat 10.8 g, Sodium 296.4 mg, Sugar 0.5 g
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- 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.
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- In a pot, heat liquid to a simmer. Add the remainder of the ingredients except for the cornstarch slurry. Simmer for 10 minutes on low heat, just long enough to cook the vegetables but not reduce the liquid.
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From pamperedchef.ca
- Preheat the oven to 325°F. Remove the neck and giblets from the body and neck cavities; cook and reserve them for use in stuffing or gravy, if desired.
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From foodfromportugal.com
Cuisine CuisineCategory Meat , Recipes , VideosServings 5Total Time 3 hrs 50 mins
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From superhealthykids.com
5/5 (1)Total Time 3 hrs 20 minsCategory Main CourseCalories 348 per serving
ROAST TURKEY STUFFED WITH MASCARPONE, LEMON AND ROSEMARY
From foodnetwork.co.uk
Servings 6Category Main-Course, Lunch
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From eclecticrecipes.com
5/5 (1)Servings 4
LEMON HERB ROASTED TURKEY | REYNOLDS BRANDS
From reynoldsbrands.com
Servings 14Category Main Dish
ROAST TURKEY WITH ROSEMARY, GARLIC AND LEMON - THE GLOBE ...
From theglobeandmail.com
Estimated Reading Time 1 min
LEMON ROSEMARY ROASTED TURKEY WITH SAVOURY HAZELNUT ...
From canadianturkey.ca
OJAI ROAST TURKEY WITH ROSEMARY, LEMON, AND GARLIC ...
From fooddiez.com
ROSEMARY LEMON ROAST TURKEY – CROWDED EARTH KITCHEN
From crowdedearthkitchen.com
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From fooddiez.com
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From cookbycolornutrition.com
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ROAST TURKEY WITH ROSEMARY AND LEMON RECIPES
From tfrecipes.com
LEMON ROSEMARY SPATCHCOCK TURKEY | CRESCENT FOODS HALAL MEAT
From crescentfoods.com
GARLIC AND ROSEMARY ROASTED TURKEY BREAST - ALL ...
From therecipes.info
ROASTED TURKEY WITH THYME, ROSEMARY, FENNEL, AND LEMON
From curtisstone.com
ROSEMARY LEMON ROAST TURKEY RECIPES
From tfrecipes.com
ROSEMARY LEMON ROAST TURKEY | ROAST TURKEY RECIPES ...
From pinterest.ca
CITRUS ROSEMARY ROASTED TURKEY AND GRAVY | SIGNATURE ...
From signaturekitchensuite.com
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From pinterest.ca
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From youtube.com
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