Lemon Sage Turkey With Vegetables Recipes

LEMON-SAGE ROAST TURKEY BREAST RECIPE - (4.6/5)

Steps:

• Preheat oven to 400°F. In a small bowl, combine 1 1/2 tablespoons butter with sage, thyme, lemon zest, salt, and pepper; mash with a fork and spread mixture all over turkey. Place turkey in a small roasting pan or large ovenproof nonstick skillet; pour 3/4 cup broth around turkey and add garlic cloves to pan. Roast turkey, uncovered, basting turkey and turning garlic cloves twice, until turkey is cooked through, about 45 minutes (internal temperature of turkey should be a minimum of 165°F at its thickest part). Remove turkey from pan and place on cutting board; loosely cover with foil and let rest for 10 to 15 minutes. Meanwhile, remove peel from garlic cloves. Place roasting pan or skillet with turkey drippings on a burner over high heat; add garlic cloves, remaining 3/4 cup broth, and lemon juice. Bring mixture to a boil, scraping bottom of skillet to incorporate drippings; continue boiling until sauce volume reduces slightly, mashing garlic to blend into sauce, about 2 to 3 minutes. Remove from heat and strain sauce into a small bowl; swirl in remaining 1 1/2 tablespoons butter until melted. Slice turkey and arrange on serving platter; drizzle with any drippings from cutting board. Spoon sauce over turkey or serve on the side; garnish with fresh lemon and sage, if desired. Serving size: 3 ounces turkey and 1 tablespoon sauce

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY

Steps:

• Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

LEMON-HERB ROASTED TURKEY

Steps:

• Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

SAGE- AND OREGANO-RUBBED TURKEY WITH HONEY-LEMON GLAZE

Steps:

• Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In shallow roasting pan, place turkey, breast side up.
• In small bowl, mix sage, oregano, salt, pepper and oil. Rub herb mixture over turkey. Refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.) Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast uncovered 1 hour. When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey. Roast 2 hours 15 minutes longer.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring occasionally, until honey and butter are melted.
• Cut band of skin or remove tie holding legs to allow inside of thighs to cook thoroughly. Brush turkey with glaze; roast uncovered 10 minutes. Brush with glaze; roast uncovered 10 to 20 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted.
• Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easier carving.