Turkey With Lemon Sage Butter Food

ROAST TURKEY WITH ORANGE AND SAGE

Steps:

• Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
• Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
• Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.

OVEN ROASTED TURKEY WITH SAGE BUTTER

Steps:

• Preheat the oven to 375 degrees F and remove the top rack of the oven.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
• Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
• Combine all ingredients.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

JAMIE'S EASY TURKEY

Steps:

• PREP - if you want to get ahead, do all this prep on Christmas Eve, ready for the big day. Either way, get your turkey out of the fridge 1 to 2 hours in advance, depending on its size, so it can come up to room temperature.
• Check the main cavity for the bag of giblets, and if they're in there, remove them and tip into your roasting tray. The added flavour for your gravy later will be incredible - trust me.
• Warm the butter in your hands then rub and massage it all over the bird, getting into all the nooks and crannies, then sprinkle from a height with sea salt and black pepper.
• Halve the clementine and place in the main cavity with the fresh herbs - you don't want to pack it full as you want to allow hot air to circulate.
• Use a handful (200g) of Gennaro's pork & onion stuffing to fill the neck cavity, but don't stuff it in too tightly, then pull the skin back over it and tuck it under the bird. You'll get a good contrast between the soft, juicy stuffing here and the crispier stuff you can bake off in a dish.
• Roughly chop the veg - there's no need to peel them - and chuck into the tray with the giblets to make your trivet, then sit the turkey on top and cover the tray with tin foil.
• Remember now to wash your hands, plus any kitchen kit the raw turkey has touched, before moving on.
• COOK - Preheat the oven to 180ºC/350ºF/gas 4.
• As a guide, you want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you've got a 6kg bird, like I had here, do it for 2 hours 42 minutes - this sounds very precise, but I find that 27 minutes per kilo for a higher-welfare bird is the sweet spot.
• Remove the tin foil about 45 minutes before the end of cooking, to allow the turkey to get nice and golden.
• To check it's cooked, the simplest way is to stick a knife into the thickest part of the thigh - if the juices run clear, it's done. If you're worried, you could also use a meat thermometer. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly's turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
• Use heavy duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover it with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on with everything else.
• See how to finish your gravy by checking out my Christmas day gravy recipe.
• CARVE - Choose from the two methods below, or watch the How to carve a turkey video on Food Tube.
• Remove the wing, slice the skin beside the leg, then pull out and chop the legs off. You can either slice or pull this brown meat - it's so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.
• Remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

JAB YOUR TURKEY WITH LEMON GARLIC MARINADE

Steps:

• In blender, combine olive oil and lemon juice.
• While blending, drop in garlic cloves one at a time.
• Gradually add lemon peel strips.
• Continue to blend until mixture is pureed.
• Using an injector, inject marinade into all parts of the thawed turkey.
• Strain marinade if difficulty passing through injector.
• Gently massage turkey to distribute marinade.
• Place turkey in a large plastic bag cooking bag.
• Close bag and refrigerate overnight.

ROAST TURKEY WITH ROSEMARY AND LEMON

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.

OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F and remove the top rack of the oven.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper.
• Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
• SAGE BUTTER: combine 2 sticks softened butter, sage and salt & pepper.
• Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

EASY ROASTED THANKSGIVING TURKEY RECIPE

Steps:

• In a large stock pot large enough to fit the turkey, stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
• When the turkey is done brining, drain the water and pat dry. Place the turkey onto a roasting pan with a roasting rack.
• In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
• Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
• Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over.
• Position the oven rack on a low position, so that there is enough room for the turkey. The top of the turkey should end up just slightly higher than the middle when placed in the oven later. Preheat the oven to 350 degrees F (177 degrees F).
• Place the turkey in the oven and roast. Check the roasted turkey time chart in the blog post for the amount of time to roast without foil and the remaining time with foil. For a 12 lb turkey, that's 45 minutes uncovered followed by about 2 1/4 hours covered. To cover, tent the top of the turkey with foil, shiny side out, making sure no turkey is peeking out, and return to the oven.
• Check that the roasted turkey is done with a meat thermometer - it should read 165 degrees for the safest option. For the most juicy turkey, aim for 150-155 degrees, and then cover in foil immediately after removing from the oven. Let the turkey rest, covered in foil, for about 20 minutes to come up to 165 to 170 degrees before serving.

HERB BUTTER TURKEY RECIPE

Steps:

• In a medium sized bowl combine softened butter, garlic, rosemary, thyme, sage, salt, and pepper. Set aside. (1 cup butter, 3 tbs minced garlic, 1 ½ tbs rosemary, 1 ½ tbs thyme, ½ tsp sage, 1 ½ tsp salt, ½ tsp pepper)
• Allow turkey to come to room temperature for an hour before baking.
• Preheat oven to 325°F
• Combine the rosemary, thyme, sage, salt, and pepper in a medium size bowl.
• Peel and cut your onion into quarters. Quarter your lemon as well.
• Remove turkey from packaging. Remove the neck and giblets, which if they are included with your turkey, will be located in the body cavity and stuffed in the next cavity. Sometimes skin will be covering the neck cavity and you just need to pull that out and the giblets will be in there.
• Pat the outside of the turkey dry and remove the trussing around the legs (usually a bit of plastic).
• Place all the seasoning mixture inside the turkey cavity, then place your quartered onion and lemon inside the cavity as well. I like to just scoop up handfuls of the mixture and then stick my hand into the cavity and spread the mixture around.
• Gently separate the skin from the breast by lifting up on the skin and then pushing your hand in between the skin and muscle.
• Rub about 1/3 of the herb butter under the skin.
• Rub the remaining butter over the outside of the turkey. Making sure to get the drumsticks and wings.
• Coarsely chop your onion, celery, and carrots and place them in your roasting pan.
• Place your turkey on top of the veggies OR on top of a roasting rack that is placed over the veggies. Tuck the wings under the body if you can (to prevent burning).
• Bake in preheated oven until the internal temperature reaches 160°F. You will want to cook the turkey for 15 minutes per pound of weight. Check the turkey frequently once it's ¾ done baking. If the top is browning too much, cover it with aluminum foil. Stick the thermometer in the thickest part of the thigh, making sure you don't hit any bone or go through to the cavity.
• Once the temperature reaches 160°F remove from oven and allow to rest for at least 30 minutes. It will continue to rise in temperature until it reaches 165°F, at which point it is safe to consume. Allow turkey to rest at least 30 minutes.
• Carve and enjoy!

TURKEY INJECTION RECIPE

Steps:

• Melt the butter, add the rest of the ingredients, mix well, and let cool.

LEMON-HERB TURKEY WITH LEMON-GARLIC GRAVY

Steps:

• For lemon-herb butter:
• Make 4 long 1/2-inch-deep cuts in lemon. Place in microwave-safe bowl. Cover and microwave on high 2 minutes. Place garlic head in medium microwave-safe bowl; add enough water to cover garlic. Cover bowl and microwave on high until soft, about 3 minutes. Transfer garlic to work surface; cool and peel.
• Pour any lemon juice from bowl into small cup. Cut lemon in half and squeeze juice into same cup; reserve juice for gravy. Scrape all fruit and pith from inside peel halves; discard insides. Chop peel. Blend peel and garlic in mini processor until finely chopped. Add butter and all remaining ingredients; process to blend. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover lemon juice and lemon-herb butter separately; chill. Bring butter to room temperature before using. WELL PRESERVED: The microwave method for the lemon is a neat trick. It's a two-minute way to make fresh-tasting Moroccan-style "preserved" lemons (which usually take from one week to one month to cure). TEST-KITCHEN TIP: Fennel fronds, those delicate, feathery, dark-green leaves rising from the fresh fennel bulb, are jampacked with fennel flavor. At the market, look for fennel bulbs that still have the fronds attached (you'll find that some bulbs have been too closely trimmed).
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Transfer 2 tablespoons lemon-herb butter to small bowl; reserve for gravy. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons lemon butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread lemon butter over thigh and drumstick on both sides. Arrange a few lemon slices under skin. Spread remaining butter over breast meat; place lemon slices atop butter under skin. Fill main cavity with any remaining lemon slices, parsley and sage sprigs, and fennel fronds. Tie legs together loosely to hold shape. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
• For gravy:
• Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to juices to measure 1 2/3 cups.
• Heat reserved 2 tablespoons fat in heavy large saucepan over medium-high heat. Add garlic and shallot; sauté 2 minutes. Add flour; whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth. Reduce heat and simmer until gravy is reduced to desired consistency, about 4 minutes. Whisk in 2 tablespoons reserved lemon butter, 2 tablespoons reserved lemon juice, lemon peel, and sugar, then herbs. Whisk in crème fraîche, if desired. Season to taste with salt and pepper.
• *Available at some supermarkets and at specialty foods stores.

TURKEY WITH LEMON-SAGE BUTTER

Steps:

• Set a rack inside a large heavy roasting pan. Mash 1/2 cup butter, sage, lemon zest, and paprika in a bowl to combine.
• Starting at neck end of turkey, loosen the skin of the breast by gently sliding your fingers underneath. Work half of lemon-sage butter under skin. Loosen skin around legs and thighs; work remaining lemonsage butter under skin. Season turkey inside and out with salt and pepper and stuff with lemons. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
• Let turkey stand at room temperature for 1 hour. Preheat oven to 375°F. Pour hot water into pan to a depth of 1/4". Roast turkey, basting occasionally with remaining 1/4 cup butter, for 1 hour. Using paper towels, flip turkey; roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 1-1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.

MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER

Steps:

• Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1 1/2 gallons cold water. Stir to combine. Set aside to cool slightly, then refrigerate until cold.
• Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn't overflow. Cover with a lid or a large plate and refrigerate overnight.
• Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.
• Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.)
• Put an oven rack in the lowest position and remove the other racks. Preheat to 350˚ F. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breast-side up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155˚ F, 2 1/2 hours to 2 hours 45 minutes total. (Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil. Remove the turkey from the oven and let rest at least 30 minutes before carving.