Herb And Mustard Turkey With Green Onion Gravy Recipes

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ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY



Roast Turkey with Herb Butter and Caramelized-Onion Gravy image

Categories     Herb     Onion     turkey     Roast     Thanksgiving     Vinegar     Fall     Bon Appétit

Yield Makes 14 servings

Number Of Ingredients 19

Onion base for gravy
1/2 cup (1 stick) butter
4 large onions, thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all purpose flour
1/2 cup balsamic vinegar
3 tablespoons honey
Turkey
6 tablespoons (3/4 stick) butter, room temperature
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 21- to 22-pound turkey; neck, heart, and gizzard reserved
1 large onion, quartered
4 1/2 cups (about) low-salt chicken broth
2 large fresh rosemary sprigs
2 large fresh thyme sprigs
1 bay leaf
3 tablespoons all purpose flour

Steps:

  • For gravy base:
  • Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
  • For turkey:
  • Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
  • Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRAVY



Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy image

Categories     Onion     turkey     Roast     Christmas     Thanksgiving     Vinegar     Rosemary     Fall     Sage     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 20

For turkey
1 16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
Fresh sage sprigs (optional)
6 tablespoons (3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
1 tablespoon ground black pepper
4 teaspoons salt
For gravy
5 1/2 cups (or more) canned low-salt chicken broth
1 onion, quartered
1 bay leaf
6 tablespoons (3/4 stick) butter
2 large onions, halved, thinly sliced
1tablespoon plus 1 teaspoon chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh sage
1/3 cup all purpose flour
1/2 cup balsamic vinegar

Steps:

  • Make turkey:
  • Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
  • Meanwhile, prepare gravy:
  • Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.
  • Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.
  • Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

TURKEY WITH HERB BUTTER & CARAMELIZED ONION BALSAMIC GRAVY



Turkey With Herb Butter & Caramelized Onion Balsamic Gravy image

If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 10 serving(s)

Number Of Ingredients 20

16 -18 lbs turkey, neck and giblets reserved for gravy
fresh rosemary sprig (optional)
fresh sage sprig (optional)
6 tablespoons butter
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh sage, chopped
1 1/2 tablespoons orange peel, grated
1 tablespoon black pepper
4 teaspoons salt
5 1/2 cups low sodium chicken broth
1 onion, quartered
1 bay leaf
6 tablespoons butter
2 large onions, halved, thinly sliced
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh sage, chopped
1/3 cup flour
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 325°F.
  • Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
  • If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
  • Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
  • Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
  • Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
  • Strain turkey stock.
  • Melt butter in large skillet over medium-high heat.
  • Add sliced onions; saute 10 minutes.
  • Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
  • Add flour; stir 1 minute. Gradually whisk in turkey stock.
  • Boil until gravy thickens, stirring often, about 3 minutes.
  • Add 1 teaspoon each rosemary and sage.
  • Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
  • Add juices to gravy.
  • Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
  • Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
  • Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Nutrition Facts : Calories 1354.7, Fat 73.1, SaturatedFat 25.5, Cholesterol 530.6, Sodium 1568.7, Carbohydrate 12.1, Fiber 1.5, Sugar 3.9, Protein 152.3

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY



Roast Turkey With Herb Butter and Caramelized-Onion Gravy image

Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 14 serving(s)

Number Of Ingredients 17

1/2 cup butter
4 large onions, thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all-purpose flour
1/2 cup balsamic vinegar
3 tablespoons honey
6 tablespoons butter, room temperature
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 (21 -22 lb) whole turkey, neck, heart, and gizzard reserved
1 large onion, quartered
4 1/2 cups about low sodium chicken broth
2 large fresh rosemary sprigs
2 large fresh thyme sprigs
1 bay leaf
3 tablespoons all-purpose flour

Steps:

  • For gravy base:.
  • Melt butter in large pot over medium-high heat.
  • Add onions and sauté until deep brown, about 40 minutes.
  • Mix in rosemary and thyme, then flour; stir 1 minute.
  • Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
  • For turkey:.
  • Mix butter and herbs in small bowl.
  • Rinse turkey inside and out; pat dry.
  • Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
  • Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
  • Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
  • Set rack at lowest position in oven and preheat to 350°F.
  • If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
  • Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
  • Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
  • Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
  • ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Strain pan juices into 8-cup measuring cup; spoon fat off top.
  • Heat gravy base over medium heat.
  • Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3

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