TURKEY WITH HERBES DE PROVENCE AND CITRUS
Another Giada classic from TVFN. I can't believe this is not posted here yet, this is a wonderful recipe!
Provided by Robyn
Categories Whole Turkey
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
- Tie the legs together to hold the shape of the turkey.
- Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
- Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
- Cover the turkey breast with foil. Roast for 20 minutes.
- Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan.
- Add the remaining sprigs of fresh herbs to the pan.
- Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
- Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil.
- Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids.
- Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat.
- Add the flour and whisk for 1 minute. Gradually whisk in the broth.
- Simmer until the gravy thickens slightly, whisking often, about 10 minutes.
- Season with salt and pepper.
- Serve the turkey with the gravy.
Nutrition Facts : Calories 1097.7, Fat 59.6, SaturatedFat 20.1, Cholesterol 421.8, Sodium 870, Carbohydrate 10.3, Fiber 1.1, Sugar 2.5, Protein 123.3
CITRUS HERB TURKEY
Provided by Giada De Laurentiis
Time 3h45m
Yield 10
Number Of Ingredients 14
Steps:
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
- Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey, pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup, discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
Nutrition Facts : ServingSize 10
TURKEY WITH HERBES DE PROVENCE AND CITRUS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
- Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
TURKEY WITH HERBES DE PROVENCE AND CITRUS
Categories turkey Roast Passover Thanksgiving Rosh Hashanah/Yom Kippur
Yield 10 servings
Number Of Ingredients 14
Steps:
- position rack to lowest 1/3 of oven rinse turkey and pat dry place on rack in large roaster put turkey on rack place orange, lemon, onion and 2 sprigs of each fresh herb into the cavity tie the legs in a small saucepan, stir 2 tbl butter, the herbes of provence, oil and 1 1/2 tsp of the salt and pepper over medium heat just until the butter melts. rub this mixture all over the turkey and between the skin and the breast meat. place turkey neck and giblets in roasting pan cover the breast with foil roast at 400 20 minutes pour 3 cups of broth into pan, stir to scrape up any brown bits from pan bottom add remaining sprigs of herbs to pan roast 40 minutes, reduce temp to 350 remove foil from turkey, popur 1 cup broth into pan roast until meat at thickest part of thigh reads 165-175 or until juice runs clear, basting occasionally with pan juices-about 1 1/2 hours more remove from pan, tent with foil let rest 30 minutes
More about "turkey with herbes de provence and citrus food"
TURKEY WITH HERBES DE PROVENCE AND CITRUS RECIPE | GIADA …
From cookingchanneltv.com
Category Main-DishTotal Time 4 hrs 15 mins
TURKEY WITH HERBES DE PROVENCE AND CITRUS - TODAY
From today.com
Cuisine ItalianPublished 2007-11-07Author Giada De Laurentiis
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
JUICY ROAST TURKEY WITH HERBES DE PROVENCE RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 400º. Remove giblets from both cavities of turkey, and rinse inside and out. Loosen skin of turkey breasts, and place 2 tablespoons butter and 4 to 6 sage leaves under skin of each breast. Season turkey inside cavity and all over outside with herbes de Provence, sea salt, and pepper. Place onion, apple, celery, and remaining sage leaves in cavity of turkey and on bottom of heavy-duty roasting pan as a rack for turkey. Pour wine and apple juice in pan. Place turkey in pan.
- Cover breast with foil, leaving legs exposed. Roast at 400º for 1 hour 30 minutes. Remove foil. Roast 1 hour more, basting every 20 minutes with pan drippings, until juices run clear when a small knife is inserted into thickest part of thigh or an instant-read thermometer registers 165º when inserted into thickest part of thigh.
- Remove turkey from oven; baste again. Allow to rest 30 to 45 minutes before carving. Turkey will continue to cook another 5 to 10 degrees. Serve with Turkey Gravy, if desired.
THE PERFECT ROAST TURKEY WITH HERBES DE PROVENCE RUB RECIPE
From countryliving.com
- Preheat oven to 325 degrees F. Rinse turkey with cold water, drain well, and pat dry with paper towels.
TURKEY WITH HERBES DE PROVENCE AND CITRUS FOOD
From wikifoodhub.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
TURKEY WITH HERBES DE PROVENCE AND CITRUS
From foodnetwork-uk-stage.loma-cms.com
BUTTER ROASTED TURKEY WITH HERBES DE PROVENCE + CITRUS - CHASING …
From chasingtheseasons.com
STUFF TURKEY WITH ORANGES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
TURKEY WITH HERBES DE PROVENCE AND CITRUS FOOD
From wikifoodhub.com
TURKEY WITH HERBES DE PROVENCE AND CITRUS - UBER RECIPES
From uberrecipes.com
TURKEY WITH HERBES DE PROVENCE AND CITRUS RECIPE : GIADA DE …
From dreaminenglish.blogspot.com
HERBES DE PROVENCE RECIPES AND COOKING WITH HERBES DE …
From fooddiez.com
22 BEST THANKSGIVING TURKEY RECIPES | HOW TO COOK ROAST TURKEY
From countryliving.com
BEST OUR BEST THANKSGIVING TURKEY RECIPES FOR YOUR FALL FEAST …
From foodnetwork.ca
TURKEY WITH HERBES DE PROVENCE AND CITRUS
From crecipe.com
TURKEY WITH HERBES DE PROVENCE AND CITRUS | RECIPE | HERBS DE …
From pinterest.ca
BEST TURKEY WITH HERBES DE PROVENCE AND CITRUS RECIPES …
From foodnetwork.ca
A FRANGLAIS THANKSGIVING: SPATCHCOCKED TURKEY WITH CITRUS AND …
From frenchrevolutionfood.com
IMG_4105-3 - CHASING THE SEASONS
From chasingtheseasons.com
GIADA'S DELICIOUS TURKEY WITH HERBS AND CITRUS | FOOD NETWORK
From youtube.com
HERBES DE PROVENCE ROAST TURKEY - WILLIAMS SONOMA
From williams-sonoma.com
GIADA TALKS TURKEY! STUFFED SHELLS, HOLIDAY ROAST - TODAY.COM
From today.com
TURKEY WITH HERBES DE PROVENCE AND CITRUS – RECIPES NETWORK
From recipenet.org
TURKEY WITH HERBES DE PROVENCE AND CITRUS - FOOD NETWORK UK
From foodnetwork.co.uk
TURKEY WITH HERBES DE PROVENCE AND CITRUS | RECIPE | FOOD …
From pinterest.com
TURKEY WITH HERBES DE PROVENCE AND CITRUS
From crecipe.com
TURKEY | FRENCH REVOLUTION
From frenchrevolutionfood.com
TURKEY WITH HERBES DE PROVENCE AND CITRUS | FOOD.COM | RECIPE
From pinterest.ca
CITRUS HERB DRY BRINE FOR MEATS, POULTRY, AND VEGGIES - SENSE
From senseandedibility.com
HERBES DE PROVENCE TURKEY RECIPE - COOKING CHANNEL
From cookingchanneltv.com
TURKEY WITH HERBES DE PROVENCE AND CITRUS
From teatrointimodelflamenco.com
THE BEST THANKSGIVING TURKEY RECIPE EVER
From comfyinthekitchen.com
TURKEY WITH HERBES DE PROVENCE AND CITRUS - BIGOVEN.COM
From bigoven.com
HERB DE PROVENCE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love