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| Parsley, Sage, Rosemary and Thyme Roast Turkey Via Good Housekeeping |
Thanksgiving is almost here! Is your menu set? Have you decided on how you are preparing the turkey? Just in case you are looking for something different, we have have found some delicious roast turkey recipes. Happy cooking!
Parsley, Sage, Rosemary and Thyme Roast Turkey
By Ina Garten
Total Time: 3:30
Prep Time: 0:30
Serves: 12
Ingredients:
1 fresh turkey
1 c. dry white wine
1 c. chicken stock or broth
1/2 c. packed and chopped fresh flat-leaf parsley leaves
2 tbsp. chopped fresh sage leaves
2 sprig fresh sage leaves
1 tbsp. chopped fresh rosemary leaves
2 sprig fresh rosemary leaves
1 tsp. fresh thyme leaves
2 sprig fresh thyme leaves
1/2 c. unsalted butter
Kosher salt
pepper
1 medium onion
1 head garlic
Instructions:
Preheat oven to 325 degrees F.
Drain juices from turkey, discard neck and giblets, and pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in large roasting pan (17-inch by 11 1/2-inch). Into pan, pour wine and chicken stock.
In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended.
Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh. Using rubber spatula, place three-quarters butter mixture under skin on both sides of breast bone. Gently massage skin to evenly distribute butter. Spread remaining herb butter all over outside of turkey. Sprinkle 1 1/2 tablespoons salt and 1 1/2 teaspoons freshly ground black pepper all over outside of turkey and inside cavity.
Place onion, garlic, sage sprigs, rosemary sprigs, and thyme sprigs in cavity. With kitchen string, tie wings against body and tie drumsticks together.
Roast turkey 1 1/2 hours. If turkey breast is getting too brown, cover loosely with foil. Roast 1 hour longer or until a meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 170 degrees F and breast temperature reaches 160 degrees F. (Internal temperature of turkey will rise 5 degrees F to 10 degrees F upon standing.)
Carefully lift turkey from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil and let stand 15 to 20 minutes.
Remove rack from roasting pan. Strain pan drippings into 4-cup liquid measuring cup or medium bowl. If desired, let drippings stand 1 minute to allow fat to separate from meat juices and discard fat. Carve turkey and serve with pan juices.
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| Easy Maple-Glazed Roasted Turkey Breast Via The Seasoned Mom |
Easy Maple-Glazed Roasted Turkey Breast
Prep time: 15 mins
Cook time: 2 hours 15 mins
Total time: 2 hours 30 mins
Serves: 8
Ingredients:
1 (7-8 lb.) whole turkey breast, fresh or frozen and thawed
1/2 apple, chopped into two pieces
1/2 lemon
1/2 onion
1 stalk celery, halved
1 sprig fresh rosemary
1 sprig fresh thyme
Salt, to taste
1/2 cup (1 stick) butter
1/2 cup pure maple syrup
1 cup water
Instructions:
Preheat oven to 350 degrees F.
Rinse the turkey breast with cold water. Pat dry.
Stuff turkey cavity with apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside the cavity.
Place the turkey in a large shallow roasting pan lined with aluminum foil. Don’t skip the aluminum foil (it makes clean up quick and easy)!
For the glaze: In a small saucepan, melt butter with maple syrup over low heat. Pour maple butter glaze over turkey to coat. Add 1 cup water to bottom of pan.
Roast the turkey breast for 2 – 2 1/2 hours, or until an instant-read thermometer registers 175-180 degrees F. Baste with pan juices every 30 minutes.
If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
Remove the turkey from the oven and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 20 minutes before carving.
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Citrus and Herb Butter Roasted Turkey
Via The Suburban Soapbox |
Citrus and Herb Butter Roasted Turkey
Ingredients:
For the citrus and herb butter:
1 large navel orange, juiced and zested
1 large lemon, juiced and zested
3 cloves garlic, minced
4 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
pinch of salt
pinch of pepper
1 stick of unsalted butter, room temperature
For the turkey:
14-16 pound turkey, thawed if frozen)
1/2 large orange, cut in two wedges
1 lemon, cut in quarters
1/2 large granny smith apple, cut in two wedges
1 garlic head, cut in half
5 sprigs of sage
2 sprigs of rosemary
5 sprigs of thyme
Kosher Salt and fresh ground pepper
Instructions:
For the butter:
In a small bowl, combine all ingredients and stir together thoroughly. Set aside.
For the turkey:
Preheat the oven to 500 degrees.
Rinse the turkey inside and out. Pat the skin dry and place in a roasting rack inside a large roasting pan. Stuff the cavity of the bird with the orange, lemon, apple, garlic and herbs.
Tuck the wing tips under the turkey.
Carefully loosen the skin by running your hand between the skin and the breast meat working your way down to the leg. Take 1/4 of the butter mixture and rub it, thoroughly, under the skin over the breast and leg meat being sure to coat as much of the turkey as possible. Repeat on the opposite side and then coat the remaining butter mixture over the skin being sure to cover the entire turkey.
Sprinkle the breast and legs of the turkey with salt and pepper and tie the legs of the turkey together with kitchen twine.
Roast the turkey on the lowest level of the oven at 500 degrees in the oven for 30 minutes and then turn the oven temperature down to 350 degrees and insert a probe thermometer into the thickest part of the breast. Set the alarm on the thermometer to 161 degrees. A 14-16 pound turkey takes approximately 2 to 2 1/2 hours of roasting time total. (You can also use an instant read thermometer, just remember to check the turkey before the 2 hour mark to avoid overcooking.)
Remove from the oven and cover with foil. Let the turkey rest for approximately 30 minutes before carving.
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