ROASTED CITRUS & HERB TURKEY
Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 16 servings (2 cups gravy).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.
Nutrition Facts : Calories 500 calories, Fat 24g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 64g protein.
CITRUS AND HERB TURKEY
Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 with rack in lower third position.
- Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
- Rub skin with olive oil and season with remaining salt and pepper.
- Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
- Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
- Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
- Carve turkey and serve with gravy.
ROAST TURKEY WITH CITRUS BUTTER
Moist and golden, this Christmas turkey will be the crowning glory of your festive feast. It's simple to make and guaranteed to impress friends and family
Provided by Good Food team
Categories Main course
Time 4h25m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg.
- Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
- Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
- Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden.
- To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink. Keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bone, then wiggle the leg - it should give slightly if the meat is ready. Keep cooking and basting until it does.
- Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.
Nutrition Facts : Calories 686 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Protein 100 grams protein, Sodium 0.86 milligram of sodium
ROAST TURKEY WITH CITRUS HERB BUTTER
Make and share this Roast Turkey With Citrus Herb Butter recipe from Food.com.
Provided by StreetChef
Categories Whole Turkey
Time 3h50m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Season the bird liberally with salt & pepper.
- Instead of trussing the entire bird, secure only the legs together. This will keep the shape of the bird, which is important for presentation and it will keep the stuffing inside the cavity of the turkey.
- Tuck the wings of the turkey underneath to prevent them from burning.
- Place the neck and giblets which are found in a bag inside the cavity of the turkey, in the bottom of the roasting pan. This will add to the flavour of the bird and the gravy.
- Combine butter, orange juice, orange zest, thyme and sage in a bowl and stir with a spoon.
- Rub outside of the bird with butter. Be sure to apply some of the butter under the skin for added flavour.
- Pour remaining juice over the turkey.
- Pour two cups of chicken stock into the bottom of roasting pan.
- Preheat oven to 350 deg.
- Roast turkey in oven for the first hour without opening the door.
- After first hour, baste turkey every 30 minutes during cooking process.
- Turkey should cook 15 minutes per pound.
- If the turkey is browining too quickly during the cooking process, loosely tent the bird with aluminum foil, making sure the foil doesn't touch the top of the skin.
Nutrition Facts : Calories 907.5, Fat 49.5, SaturatedFat 17.2, Cholesterol 363, Sodium 389.9, Carbohydrate 6.6, Fiber 1, Sugar 4.2, Protein 102.4
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