TURKEY WITH HERB BUTTER & CARAMELIZED ONION BALSAMIC GRAVY
If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.
Provided by Cook4_6
Categories Whole Turkey
Time 5h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F.
- Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
- If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
- Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
- Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
- Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
- Strain turkey stock.
- Melt butter in large skillet over medium-high heat.
- Add sliced onions; saute 10 minutes.
- Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
- Add flour; stir 1 minute. Gradually whisk in turkey stock.
- Boil until gravy thickens, stirring often, about 3 minutes.
- Add 1 teaspoon each rosemary and sage.
- Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
- Add juices to gravy.
- Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
- Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
- Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.
Nutrition Facts : Calories 1354.7, Fat 73.1, SaturatedFat 25.5, Cholesterol 530.6, Sodium 1568.7, Carbohydrate 12.1, Fiber 1.5, Sugar 3.9, Protein 152.3
STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.
Provided by Rhoda Boone
Categories Flaming Hot Summer Summer Hamburger Grill Backyard BBQ Dinner Onion Steak Tarragon Butter Cheese Cheddar Labor Day Peanut Free Tree Nut Free Soy Free
Yield Makes 4 burgers
Number Of Ingredients 23
Steps:
- Make the Tangy Caramelized Onions:
- Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
- Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
- Make the Herb Butter:
- Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
- Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
- Make the burger:
- Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
- Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
- Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
- Do Ahead
- Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Categories Herb Onion turkey Roast Thanksgiving Vinegar Fall Bon Appétit
Yield Makes 14 servings
Number Of Ingredients 19
Steps:
- For gravy base:
- Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
- For turkey:
- Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
- Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!
Provided by Cook4_6
Categories Whole Turkey
Time 5h
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- For gravy base:.
- Melt butter in large pot over medium-high heat.
- Add onions and sauté until deep brown, about 40 minutes.
- Mix in rosemary and thyme, then flour; stir 1 minute.
- Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
- For turkey:.
- Mix butter and herbs in small bowl.
- Rinse turkey inside and out; pat dry.
- Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
- Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
- Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
- Set rack at lowest position in oven and preheat to 350°F.
- If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
- Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
- Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
- Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
- ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
- Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top.
- Heat gravy base over medium heat.
- Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3
CARAMELIZED ONION ROLLS WITH HERB BUTTER
Serve these lovely baked rolls with herb butter or your favourite butter recipe and watch them disappear. Also good plain, they are always the first to go at dinner.
Provided by Baby Kato
Categories Yeast Breads
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Herb Butter.
- Combine in a small bowl, softened butter with 1 tbsp each of finely chopped, fresh parsley and thyme.
- Mix well, cover and refrigerate until needed.
- Dough.
- Combine milk, 1/4 cup butter, oil and salt in pot over medium heat.
- Bring to a boil then remove from heat and cool.
- Pour warm water into small bowl.
- Sprinkle yeast over warm water and let stand 5 minutes, until foamy.
- Add remaining 2 tsps of butter to frying pan and melt over medium low heat.
- Add onions and cook 20 minutes until browned.
- Take pan off heat and cool onions.
- Once the onions are cooled chop and set aside.
- In large bowl whisk together 1 egg, 3 tsps parsley, thyme, milk and yeast mixtures.
- Stir in 3 cups flour until just combined.
- Stir in remaining flour slowly until dough is no longer sticky.
- Knead dough 3-5 minutes on a floured surface.
- Form dough into disk.
- Add half of the chopped onions ontop of the disk.
- Fold disk in half and knead in onions.
- Place in a greased bowl, cover and let rise until doubled.
- (45- 60 minutes).
- Punch down the dough.
- Cut dough in half with knife.
- Cut each piece into four pieces.
- Now cut each piece into thirds.
- You should have 24 pieces when finished cutting.
- Roll each piece into 7" long rope.
- Spiral each rope, pinching the end into the roll to seal.
- (should look like a small danish).
- Place on baking sheet, cover and let rise until almost double in size.
- (20-30 minutes).
- Preheat oven to 375 degrees.
- Lightly beat remaining egg and brush over rolls.
- Top with remaining onion and parsley.
- Bake 18-20 minutes.
- Serve with herb butter and enjoy.
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