Rosemary Turkey Salad Food

HOT TURKEY SALAD WITH ROSEMARY BISCUITS

Steps:

• Heat oven to 425°. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in turkey, cheese, celery, bell pepper and onions; set aside.
• Stir remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times. Divide dough into 24 pieces; shape into balls. Place close together (stack balls if needed) around edge of ungreased 2-quart casserole.
• Spoon turkey mixture into mound in center of biscuits. Bake uncovered 20 to 22 minutes or until biscuits are golden brown and turkey mixture is hot.

ROSEMARY ROASTED TURKEY

Steps:

• Let the turkey sit out for about 1 hour to come to room temperature.
• Preheat the oven to 400 degrees 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 put it, breast side up, on a rack in a roasting pan.
• 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 degrees F. Continue cooking until the internal temperature near the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
• 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 to serve.

BRINED ROSEMARY CRUSTED TURKEY WITH PAN GRAVY

Steps:

• For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
• To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy. Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge.
• Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven.
• Preheat the oven to 450 degrees F.
• For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.
• Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.
• Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading.
• When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
• To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will).
• Carve the turkey, and don't fight over the drumsticks.
• Give thanks for such a great turkey!!!

ROSEMARY CITRUS SALAD

Steps:

• For the rosemary syrup: Combine the sugar, rosemary sprigs and 1 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes. Let it cool, then strain out the rosemary. Stir in the lemon juice.
• For the salad: To assemble, divide the yogurt among 8 glasses, top with a mix of the oranges, blood oranges, mandarin oranges and grapefruit and drizzle the rosemary syrup over the top.

LEMON ROSEMARY CHICKEN OR TURKEY SALAD

Steps:

• In bowl, mix Salad ingredients.
• Serve with chips and/or on mixed greens.

ROSEMARY ROASTED TURKEY

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).

ROSEMARY TURKEY SALAD

Steps:

• Combine the mayonnaise, parsley, rosemary and pepper in a medium bowl.
• Add turkey and apple or pear, toss gently.
• Cover and chill until ready to serve.
• To serve, place lettuce leaves on individual serving plates.
• Top each with 1/2 cup alfalfa sprouts.
• Spoon half of turkey mixture onto each plate, and place lemon wedges on the side to squeeze on if desired.
• Serve immediately. Enjoy!

WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT

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

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.