Roasted Turkey With Garlic Rosemary And Roasted Lemon With Cremini Mushroom Gravy Recipes

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.

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...

ROASTED CREMINI MUSHROOMS WITH GARLIC BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Toss the mushrooms with a pinch of salt and nestle stemmed-side up in a small baking dish so the mushrooms are touching.
• Put the butter, parsley and garlic in a small bowl and mash with a fork until well mixed. Evenly divide the butter between each cap. Drizzle the oil over the mushrooms.
• Bake until the mushrooms are tender and the butter has melted, about 20 minutes. Top with a few grinds of pepper and serve warm.

ROSEMARY TURKEY BREAST

Steps:

• In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.

HERBED ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
• Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
• In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
• Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
• Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

ROSEMARY ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).