Ojai Roast Turkey With Rosemary Lemon And Garlic Recipes

FESTIVE ROAST TURKEY WITH ROSEMARY, GARLIC AND LEMON SAUCE

Steps:

• To ensure your amazing festive turkey is thoroughly cooked the first thing you need to do is let it sit at room temperature for about an hour. That-way the meat will be the same temperature throughout and cooked evenly.
• Preheat your oven at 400F (200C) with the rack placed in the lower third of the oven. You don't want this amazing festive turkey to get burned, do you?
• Now its time to prepare the glazing. In a small saucepan heat the oil till hot but not enough to cause the ingredients to sizzle. Place the rosemary, garlic and lemon zest and bring to a simmer over medium heat. Cook until the lemon is slightly shriveled and garlic is soft. It should take about 2-3 minutes.
• Remove the glazing from the heat and let it cool.
• Now its time to start preparing your amazing festive turkey! Start by tucking its wing tips underneath the body. Season on the inside with plenty of pepper and some salt - careful not to make it too salty though!
• Fill stuff the turkey with your stuffing, fold the neck skin over the opening and tie the legs together with a kitchen twine.
• Now for the glazing. Brush your amazing festive turkey with 1/2 cup of the rosemary-lemon oil and sprinkle some salt and pepper.
• Peal your onions in quarters and layer them on the bottom of a heavy roasting pan. Place your roasting rack on top followed by your perfectly seasoned and glazed festive turkey!
• Roast until the turkey is golden brown. It will take about 45 minutes to 1 hour. To keep it nice and moist reduce heat to 375F (190C), add 1 cup of water to the pan, brush with the rosemary oil. Remember to cover with a lid or foil at this stage. Repeat every 30 minutes. If the pan becomes dry remember to add some more water.
• The best way to know when your festive turkey is done is using a meat thermometer in the thickest part of the thigh. If it reads 165F (73C) it's done!
• Once ready, transfer your amazing festive turkey to a platter or carving board and loosely tent with foil. Remember to let it rest for 30 minutes as the juices are still hot on the inside and if carved straight away they will simply run out of the meat...
• You can use your roasting pan glazing as a base for an amazing white wine gravy. Just add 1 cup of white wine and let it simmer for a few minutes for an amazing sauce...

ROAST TURKEY WITH LEMON & GARLIC

Steps:

• Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
• Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
• Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
• Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
• Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
• Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.

GARLIC ROSEMARY TURKEY

Steps:

• Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity., Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour., Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

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.

ROASTED TURKEY WITH GARLIC, ROSEMARY AND ROASTED LEMON WITH CREMINI MUSHROOM GRAVY

Steps:

• For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting.
• Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity. Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity). Put 2 lemon halves into the cavity.
• Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan. Place a roasting rack in the pan and place the turkey on the rack. Add 2 cups of the stock to the bottom of the pan and place in the oven. Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat. Keep covered and warm.
• Roast the turkey for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours. Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
• Strain the juices into a bowl through a strainer. Let the fat rise to the top of the stock and remove 1/4 cup of the fat. Reserve the fat to make the gravy. Reserve the strained juices for the gravy.
• For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes. Stir in the flour and cook until pale golden brown. Whisk in the red and white wine and cook until evaporated. Add the reserved roasting liquid and chicken stock and bring to a boil. Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes. Stir in the parsley and season with salt and pepper.
• Carve the turkey and serve with the cremini mushroom gravy.

GARLIC-AIOLI ROASTED TURKEY WITH LEMON-PARSLEY PAN SAUCE

Steps:

• Roast the turkey:
• Pat turkey dry, reserving giblets and neck. Let turkey stand at room temperature 1 hour to air-dry the skin before roasting.
• Meanwhile, position rack in lower third of oven and preheat to 450°F. Trim 1/4" from top of 3 garlic heads to expose cloves, then place heads on a sheet of foil. Spoon oil over garlic, then wrap tightly in foil to enclose. Transfer to a rimmed baking sheet and roast until very soft, about 40 minutes.
• Carefully unwrap garlic, let cool slightly, and squeeze pulp into a food processor. Add mayonnaise and blend until smooth.
• Place turkey on rack in large roasting pan. Cut remaining 2 garlic heads in half crosswise and stuff cavity of bird with garlic head halves, bay leaves, parsley, and thyme. Loosely tie legs together with kitchen twine. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub half of mayonnaise mixture under skin, then half over outside. Season both sides with sea salt and pepper. Turn turkey breast side up and place reserved giblets and neck in pan.
• Place turkey in 450°F oven, then reduce oven temperature to 350°F and roast 1 hour. Rotate pan, wrap wing tips in foil, and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 1-1 1/2 hours more.
• Transfer turkey to a cutting board, reserving turkey drippings and juices in pan, and cover loosely with foil. Let rest at room temperature 30 minutes before carving (internal temperature will rise to 165°F and juices will lock in).
• Make the pan sauce:
• Transfer pan drippings and juices to a 2-qt. glass measuring cup, then skim off fat, reserving 2 Tbsp. fat. Add enough stock to pan juices to make 4 1/2 cups total. Combine cornstarch and reserved fat with a fork in a small bowl.
• Set roasting pan across 2 burners. Remove garlic from interior of turkey, then add to pan along with shallot, bay leaf, and thyme. Cook over medium-high heat, stirring occasionally, until shallots begin to brown, about 5 minutes. Deglaze pan with pan juices mixture, stirring and scraping up brown bits, about 2 minutes. Whisk in cornstarch mixture and cook until liquid is reduced by one-third, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in parsley, lemon juice, kosher salt, and pepper.