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
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.
HERB CRUSTED TURKEY TENDERLOIN
Variation of Robin Miller's Quick Fix Meal. Healthy and easy way to prepare a turkey tenderloin, that doesn't require slaving over the stove. Spend the time with your kids instead! Goes great with asparagus, and can be thrown in the oven together. Even my toddler loved this!
Provided by dawnie808
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
- Season the turkey with salt and pepper all over.
- Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
- Bake in oven until thermometer reads 160 or about 35-40 minutes.
- Let rest about 10 minutes before slicing. Enjoy :).
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
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).
TENDER OVEN-ROASTED TURKEY
Delicious and easy recipe for roast turkey. Got this from Betty Crocker's website. The combination of flavors in this make for one remarkably good turkey.
Provided by Lizardcakes
Categories Poultry
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
- Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180ºF and juice of turkey is no longer pink when center is cut.
- Remove turkey from oven and let stand 15 minutes for easier carving.
- Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 513.4, Fat 29.5, SaturatedFat 12.2, Cholesterol 196.3, Sodium 523.7, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 56.1
HERB-ROASTED TURKEY
We couldn't decide which herb we liked best, so we used the best of the best-garlic, parsley, sage, thyme and more-to season this turkey breast.
Provided by My Food and Family
Categories Recipes
Time 2h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Heat oil in small skillet on medium heat. Cook and stir all remaining ingredients except cheese and turkey 3 min. or until garlic is golden brown. Transfer to small bowl; cool 10 min. Stir in cheese.
- Spread herb mixture over turkey breast and under skin. Place turkey on rack in roasting pan; cover loosely with foil.
- Bake 1 hour 45 min. to 2 hours or until turkey is done (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 320 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 45 g
THE BEST ROAST TURKEY YOU COULD EVER EAT
While the cooking method is rather unconventional, this is the absolute best turkey you could ever want to eat. Adapted from a recipe by the late Edna Staebler. This is the same way my mother always cooked her turkey each year. We never ever did have a dry turkey. Word of truth.
Provided by MarieRynr
Categories Whole Turkey
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Rinse the turkey and dry it well. Sprinkle the cavity well with salt. Stuff as desired.
- Rub the softened butter all over the outside of the bird, and sprinkled it lightly with salt.
- Place the turkey on the rack of a large roaster, which has a heavy bottom, pouring about 2 inches of water in the bottom of the pan.
- Lay the neck and giblets alongside, cover the pan tightly and put it on the large burner on top of the stove. Allow it to boil and then steam gently for 4 1/2 to 5 hours, approximately the same length of time that it would take to roast the same bird. Take care to see the pan does not cook dry.
- When the drumsticks are loosened and the meat thermometer indicates the bird is about done, dribble a bot of soft butter over the skin, sprinkled it with a bit of white sugar and flour and bang it into a 350*F oven to brown while theaccompanying vegetables are cooking on top of the stove.
- The drippings in the bottom of the roasting pan will be a rich dark brown. Skim off any fat and then use them to make a rich gravy.
EMERIL'S BACON AND HERB ROAST TURKEY BREAST
This is Emeril's recipe off the Food Network site. I wanted to spread around the goodness. Just a heads up that some of the other Food Network reviewers felt the salt content was a little high. Otherwise,...BAM!
Provided by Hunkle
Categories Turkey Breasts
Time 1h25m
Yield 1 Turkey Breast, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Line a shallow roasting pan or baking dish with aluminum foil.
- Rinse the turkey breast and pat dry.
- Cook the bacon in a medium skillet until crisp then transfer to paper towels to drain.
- Reserve 1 tablespoon of the rendered bacon fat.
- Finely mince the cooked bacon when it has cooled and transfer to a small bowl.
- Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
- Mix thoroughly to combine and form a paste.
- Gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh.
- Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast.
- Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
- Brush the turkey all over with the reserved bacon fat.
- Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes.
- Remove from the oven and allow to rest for 20 minutes before carving into thin slices.
- Serve with the pan drippings.
More about "tender herb roasted turkey food"
HERB ROAST TURKEY RECIPE - ISABEL EATS
From isabeleats.com
Ratings 2Calories 255 per servingCategory Main
- In a large container or stockpot, add cold water and salt. Stir for 30 seconds to a minute until the salt has dissolved.
- Add butter, sage, garlic, cilantro, parsley, thyme, rosemary, salt and black pepper to a food processor or blender.
- Insert an in-oven meat thermometer deep inside the breast of the bird. Make sure it’s not touching a bone. Set the in-oven meat thermometer temperature to 165°Place the turkey in the preheated oven and roast for 25 minutes to crisp the skin.
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- Preheat oven to 325 degrees. Remove the turkey from it's packaging and place it on a foil lined baking sheet or cutting board. Remove and discard the organs from both turkey cavities. Pat the turkey dry with paper towels.
- In a small bowl, combine softened butter, olive oil, garlic powder, sage, thyme, salt, and black pepper. Carefully lift skin on breasts of turkey and push your hand in, lifting skin from breast. Scoop up some of the butter mixture with your hand and spread it under the skin of both turkey breasts. Spread most of the remaining butter mixture over the outside of the turkey; reserve a little for later. Stuff onion and carrot into turkey cavity. Transfer the turkey to a rack in a large roasting pan. Spread the remainder of the butter mixture over the turkey in places that might have been missed. Tuck wings securely under the body. Pour about 2 cups of the chicken broth into the bottom of the roasting pan.
- Transfer the roasting pan to the preheated 325 degree oven. Allow the turkey to roast for an hour and then baste it once every 30 minutes or so throughout the remainder of the baking time, adding additional chicken broth if needed. After two hours, rotate the pan in the oven to ensure even browning. Tent with foil once skin is browned to your liking. Roast until the internal temperature of the meatiest portion of the thigh registers a solid 165 degrees. The roasting time should range from 3 to 4-1/2 hours if your turkey is between 12 to 18 pounds.
- Remove bird from oven, tent it loosely with foil, and allow to rest for about 30 minutes before carving.
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