TIFFANY'S HERB ROASTED TURKEY
From 8 pounds to 24, your roast turkey with lots of herbs stays moist and tender when roasted in a handy, mess-free oven bag.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Shake flour in Reynolds® Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys.
- Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey, pat dry and brush with oil. Combine seasonings in a small bowl; sprinkle and rub evenly over turkey.
- Place turkey in oven bag on top of vegetables.
- Close oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh not touching the bone. Tuck ends of bag in pan.
- Bake according to times below* or until meat thermometer reads 180 degrees F.
- Let stand in oven bag 15 minutes. Cut open top of bag. Use two carving forks, inserting one in each end, to lift turkey from bag.
Nutrition Facts : Calories 722.9 calories, Carbohydrate 3.1 g, Cholesterol 267.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 92.1 g, SaturatedFat 9.8 g, Sodium 345.4 mg, Sugar 0.8 g
HERB-ROASTED TURKEY BREAST
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast.
- Transfer to a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, 1 to 1 1/4 hours.
- Let rest, covered with foil, for 10 minutes before carving.
EASY HERB ROASTED TURKEY
Provided by Kelsey Nixon
Categories main-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the lemon juice, chopped rosemary and thyme, lemon zest and 1 stick butter. Cook until the butter is melted. Cut the remaining stick of butter into cubes and set aside. Place the turkey on a v-shaped rack in a large roasting pan. Pat the turkey thoroughly dry, and then brush the melted butter mixture all over. Liberally sprinkle with salt and pepper on both the outside and inside of the cavity. Fill the cavity with the cubed butter, sage, rosemary, thyme, garlic and onions. Tie the legs of the turkey together with string and tuck the wings underneath. Roast the turkey until an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees F and the juices run clear, about 2 1/2 hours. Remove from the oven and transfer to a cutting board or platter. Tent the turkey with foil and let stand 20 minutes before carving.
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.
CRISPY-SKINNED HERB-ROASTED TURKEY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time P3DT4h40m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
- In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
- Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
- On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
- On the day of, take the turkey out of the fridge 1 hour before cooking.
- Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
- Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.
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
Provided by Bobby Flay
Categories Herb turkey Roast Thanksgiving Dinner Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
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.
GARLIC HERB-BRINED TURKEY
Find out just how delicious a turkey can be with our Garlic-Herb Brined Turkey recipe. Our Garlic-Herb Brined Turkey gets its delicious flavor from a combination of rosemary, parsley, garlic and zesty Italian dressing.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 11h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
- Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
- Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
- Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
- Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 255 mg, Sodium 8260 mg, Carbohydrate 5 g, Fiber 0.8377 g, Sugar 3 g, Protein 70 g
HERB-ROAST TURKEY
Whether you're cooking your first or your fifteenth Christmas dinner, this herb-scented turkey is foolproof and has loads of flavour
Provided by Jane Hornby
Categories Lunch, Main course
Time 4h
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. Wash and dry the turkey, removing any feathers. Lift up the skin that covers the neck opening, then push the stuffing up and under the skin, securing it tightly underneath with a skewer or 2 cocktail sticks. Weigh stuffed turkey, then calculate cooking time, allowing 40 mins per kg (20 mins per lb). Put a few pieces of onion and a few herbs into the cavity, then tie the legs together with string.
- Put the remaining onions in a single layer in the tin, then add a good bed of herbs. Add the neck and all of the other giblets, except for the liver, to the tin, then sit the turkey on top of the herby onions. Coat the breast all over with butter. Pour the wine into the tin, cover with foil, then roast according to your timings. Keep checking the tin - if it looks a little dry, add a splash of water. While the bird cooks, mix the salt, crushed green peppercorns and thyme leaves.
- Thirty mins before the end of cooking, remove the foil. Brush the turkey again with butter, then scatter over and press in the salt, pepper and thyme mix. Roast for the remaining cooking time, uncovered, until golden. To be reassured that the turkey is ready, pierce thigh through its thickest part; the juices should run clear. If not, give it 15 mins more and test again. Remove the turkey from the tin and leave to rest without covering (this will keep skin crisp). The turkey will stay hot for up to an hour, so there's no need to panic.
- Now make the gravy. Drain the fat and juices from the tin into a jug, keeping the onions but discarding the neck and giblets. Place the tin on the hob, then pour in the wine, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce until the wine has almost all disappeared. Spoon the fat from the juices and discard, then add the juices, onions and stock to the tin. Boil down for about 5 mins until reduced and a little syrupy, stir in redcurrant jelly, then season. Strain into a jug; any resting juices should go in now, too. Lift the turkey onto a platter with the Bacon-wrapped sausages (see recipe below), dotting herb sprigs around to decorate. Serve with cranberry and bread sauces.
Nutrition Facts : Calories 687 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 89 grams protein, Sodium 1.94 milligram of sodium
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
TIFFANY'S HERB ROASTED TURKEY
From 8 pounds to 24, your roast turkey with lots of herbs stays moist and tender when roasted in a handy, mess-free oven bag.
Provided by Reynolds KitchensR
Categories Reynolds®
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Shake flour in Reynolds® Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys.
- Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey, pat dry and brush with oil. Combine seasonings in a small bowl; sprinkle and rub evenly over turkey.
- Place turkey in oven bag on top of vegetables.
- Close oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh not touching the bone. Tuck ends of bag in pan.
- Bake according to times below* or until meat thermometer reads 180 degrees F.
- Let stand in oven bag 15 minutes. Cut open top of bag. Use two carving forks, inserting one in each end, to lift turkey from bag.
Nutrition Facts : Calories 722.9 calories, Carbohydrate 3.1 g, Cholesterol 267.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 92.1 g, SaturatedFat 9.8 g, Sodium 345.4 mg, Sugar 0.8 g
JUICY HERB-ROASTED TURKEY
Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.
Nutrition Facts : Calories 466 calories, Fat 25g fat (6g saturated fat), Cholesterol 191mg cholesterol, Sodium 266mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.
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