LEMON-HERB TURKEY BREAST RECIPE
Easy turkey breast recipe
Provided by Kate @ I Heart Eating
Categories Main Course
Time 2h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 F.
- Place the turkey breast, skin side up, on a rack in a roasting pan. I spray the roasting pan rack with nonstick cooking spray.
- Stir together garlic, mustard, chopped herbs, salt, pepper, olive oil, and lemon juice until combined.
- Gently pull back the skin from the meat and rub about 1/2-2/3 of the mixture directly on the meat. Spread the rest of the mixture evenly on the skin.
- Pour the chicken broth into the bottom of the roasting pan, and place the quartered lemon into the cavity.
- Roast the turkey for about 2 hours, or until the skin is golden brown and an instant-read thermometer registers 165 F when inserted into the thickest and meatiest areas of the breast.
- If the skin starts to get too dark, tent some aluminum foil over it.
- Remove from the oven, and let it rest for 15 minutes before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 440 kcal, Carbohydrate 1 g, Protein 59 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 176 mg, Sodium 486 mg
LEMON AND HERB ROASTED THANKSGIVING TURKEY
Provided by Geoffrey Zakarian
Categories main-dish
Time P1DT6h30m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours.
- For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature.
- Preheat the oven to 450 degrees F.
- Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves.
- Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting.
- Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving.
LEMON-HERB TURKEY WITH LEMON-GARLIC GRAVY
Provided by Bruce Aidells
Categories Microwave Garlic turkey Roast Christmas Thanksgiving Lemon Sage Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 30
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.
LEMON-HERB TURKEY WITH BAY BUTTER AND GRAVY
Bay leaves, rosemary, and lemon zest are tucked under the skin of this turkey and gently perfume the meat with a fragrant, floral flavor. Then the roast turkey is set on fresh bay branches for a dramatic presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h45m
Number Of Ingredients 10
Steps:
- In a bowl, combine butter and 3 tablespoons salt. Lightly pound bay leaves and two-thirds of rosemary in a mortar-and-pestle (or roll over a few times in a sealed plastic bag with a rolling pin), keeping leaves intact.
- Using your fingers, separate turkey skin from breasts and legs. Rub half of butter mixture under skin. Tuck bay-rosemary mixture and lemon zest evenly under skin. Season both cavities with salt; stuff with all but 3 sprigs thyme and all but 3 sprigs remaining rosemary. Rub outside of turkey all over with remaining butter mixture. Transfer turkey to a roasting pan lined with a rack and refrigerate, uncovered, at least 24 hours and up to 2 days. Bring to room temperature 1 to 2 hours before roasting.
- Preheat oven to 350°F, with rack in lower third. Prick whole lemons all over with the tines of a fork. Stuff 2 lemons into larger cavity, along with 1 head garlic; tie legs with kitchen twine. Stuff remaining lemon into neck cavity. Pour 1 cup stock into pan. Add remaining 1 head garlic.
- Roast turkey 1 hour. Continue roasting, basting every 20 minutes, until a thermometer inserted in thickest part of thigh (near but not touching bone) registers 165°, 1 hour, 30 minutes to 2 hours, 30 minutes more, depending on size. If pan becomes dry during roasting, add more stock, 1/2 cup at a time. Transfer turkey to a carving board or platter; let stand at least 20 minutes before carving.
- Meanwhile, remove rack from pan. Tilt pan and skim excess fat from drippings (or use a fat separator). Place pan across 2 burners. Carefully remove lemon from neck cavity and squeeze 1 to 2 tablespoons juice into drippings; squeeze cloves of roasted garlic from pan into drippings. Add remaining rosemary and thyme sprigs. Bring to a simmer over medium-high heat. Add 2 cups stock; boil until reduced by half and thickened slightly, 6 to 7 minutes. Season with salt and pepper and more squeezes of lemon juice to taste. Strain gravy through a fine-mesh sieve into a bowl. Carve turkey and serve with gravy.
People also searched
More about "lemon herb turkey recipes"
LEMON HERB ROAST TURKEY - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (5)Total Time 4 hrsCategory Main CourseCalories 574 per serving
- Pull the neck and giblets out of the cavity. Wash and dry the turkey with paper towels. Carefully run your hand under the breast skin to create a pocket.
EASY LEMON & HERB BUTTER ROASTED TURKEY - COOKING IN MY GENES
From cookinginmygenes.com
Cuisine AmericanCategory DinnerServings 8Total Time 3 hrs 30 mins
LEMON & HERB-BASTED SIMPLE ROAST TURKEY RECIPE | RECIPES.NET
From recipes.net
SPATCHCOCKED LEMON HERB ROAST TURKEY - A FAST, EASY ROAST …
From thelifejolie.com
24 SIMPLE CITRUS RECIPES YOU’LL LOVE - MSN
From msn.com
LEMON AND THYME ROAST TURKEY | PBS FOOD
From pbs.org
LEMON HERB DRY-BRINED ROASTED TURKEY - ABERDEEN'S …
From aberdeenskitchen.com
LEMON AND HERB-BRINED ROASTED TURKEY - COUNTRY AT …
From countryatheartrecipes.com
ROAST TURKEY WITH LEMON, PARSLEY & GARLIC | GORDON RAMSAY …
From gordonramsay.com
SPATCHCOCKED BUTTER-ROASTED LEMON AND HERB …
From allrecipes.com
SIMPLE LEMON AND HERB ROASTED THANKSGIVING …
From thedeliciousspoon.com
THE BEST LEMON-HERB TURKEY BREAST MADE IN THE …
From familysavvy.com
LEMON, GARLIC AND HERB ROASTED TURKEY BREAST
From olgasflavorfactory.com
10-MINUTE PAN-SEARED LEMON-HERB TURKEY BREAST …
From thespruceeats.com
LEMON HERB TURKEY BREAST IN THE INSTANT POT
From sonshinekitchen.com
LEMON & HERB SPATCHCOCK TURKEY RECIPE (VIDEO)
From tatyanaseverydayfood.com
CRISPY LEMON-HERB TURKEY CUTLETS - BIG FLAVORS FROM …
From bigflavorstinykitchen.com
LEMON HERB BUTTER ROAST SPATCHCOCK TURKEY (EASY …
From playswellwithbutter.com
THE BEST POTATO DISHES TO ADD TO YOUR ROTATION - FOOD & WINE
From foodandwine.com
LEMON AND THYME ROASTED TURKEY | CANADIAN TURKEY
From canadianturkey.ca
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