CITRUS HERB TURKEY
Provided by Giada De Laurentiis
Time 3h45m
Yield 10
Number Of Ingredients 14
Steps:
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
- Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey, pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup, discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
Nutrition Facts : ServingSize 10
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.
CITRUS TURKEY AND STUFFING
This is modified from a recipe out of Kraft Food and Family magazine. I had turkey breast cutlets to use, and everyone knows how well turkey and stuffing are together, plus my 2 girls ate it up.
Provided by knitaholic
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Add hot water to stuffing mix; stir just until moistened. Set aside.
- Place turkey cutlets in 9x13 baking dish.
- Mix juice, brown sugar, and butter until blended; pour over turkey. Top with prepared stuffing.
- Bake at 400 degrees for 30 minutes or until turkey is cooked through.
Nutrition Facts : Calories 326.1, Fat 10.5, SaturatedFat 5.8, Cholesterol 24.6, Sodium 722.4, Carbohydrate 53.2, Fiber 1.1, Sugar 25.4, Protein 5.7
TURKEY WITH HERBES DE PROVENCE AND CITRUS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
- Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
- To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
PERFECT CITRUS TURKEY AND GRAVY
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
- In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
- Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
- Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
- Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
- Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
- Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
- Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
- Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
- Bring your turkey to room temperature to ensure that the bird will cook evenly.
- Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
- Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
- I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
- A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
- A meat thermometer is the best tool for figuring out if your turkey is fully cooked.
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.
TURKEY AND STUFFING
Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.
Provided by VICKI C
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 18
Number Of Ingredients 6
Steps:
- Prepare stuffing according to package directions, and set aside in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
- Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
- Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 533 calories, Carbohydrate 15.8 g, Cholesterol 178.9 mg, Fat 21.9 g, Fiber 1.2 g, Protein 63.5 g, SaturatedFat 6.4 g, Sodium 460.3 mg, Sugar 2.2 g
CITRUS & THYME TURKEY
Try this traditional based turkey with its easy citrus twist that transforms it into a Christmas Day showstopper
Provided by Angela Nilsen
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 15
Steps:
- Chop the leafy tops of the thyme but not the hard, woody branch ends (save these for the cavity). Finely grate the orange and lemon zest into a small bowl and mix with the chopped thyme, olive oil and seasoning. Mash the mix into the oil with the back of a metal spoon (or use a pestle and mortar) to release its flavour. Set aside to infuse.
- Preheat the oven to fan 170C/conventional 190C/gas 5. Wash the turkey inside and out and dry well with kitchen paper. To make carving easier, you can now cut out the wishbone, but it's not essential.
- Put the reserved third of the stuffing in the neck end of the turkey and push it towards the breast. Don't overfill, as the stuffing will expand during cooking. Secure the neck end flap with a small metal skewer. Weigh the stuffed turkey and calculate the cooking time - allow 18 minutes per 450g/1lb.
- Season the turkey generously with salt and pepper inside and out. Halve the orange and lemon and put in the cavity (squeezing the fruit as it goes in) with the thyme branches and two of the bay leaves. Tie the turkey legs together to give the bird a good shape.
- Throw the chopped carrots and onion and remaining bay leaves into a large roasting tin. Sit the turkey on top of the vegetables, smear the butter over the skin and cover with a loose tent of foil. Roast the turkey for the calculated time, basting with the pan juices every hour.
- Meanwhile, tip the red onions and squash into a shallow roasting tray and toss in half of the thyme oil, making sure you get it right into the cuts in the onions. Set the tray aside.
- Half an hour before the end of the turkey's cooking time, whip off the foil and leave the bird to brown. After 15 minutes, drizzle the turkey with the remaining thyme oil.
- To test if the turkey is cooked, insert a skewer into the thickest part of a thigh - the juices should run clear. If they are still pink, cook for a further 20-30 minutes and test again. Remove the turkey from the oven and turn the oven up to fan 180C/conventional 200C/gas 6. Transfer theturkey to a serving platter, cover tightly with foil and leave to rest while you finish off the vegetables and trimmings.
- Put the red onions and squash in the oven and roast for 30-40 minutes. At the same time, roast the bacon-wrapped sausages (see Lightly spiced Christmas stuffing, right) for 30 minutes. Now make the gravy. Discard any fat from the roasting tin. Stir the wine and redcurrant jelly into the carrots and onion in the tin. Bring to the boil and boil rapidly for 8-10 minutes to reduce by half. Scrape the sticky bits off the bottom of the tin with a wooden spoon as the gravy boils. Pour in the stock and simmer for 10 minutes until you have a dark, tasty gravy, adding salt and pepper to taste. Strain the gravy into a pan (discard the vegetables), bring back to the boil and serve in a warm jug.
Nutrition Facts : Calories 572 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 75 grams protein, Sodium 0.64 milligram of sodium
CITRUS TURKEY ROAST
I was skeptical at first about fixing turkey in a slow cooker but once I tasted this dish, I was hooked. With a little cornstarch to thicken the juices, the gravy is easily made. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a thermometer reads 175°. , Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey; serve with gravy.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 652mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
CITRUS-RUBBED TURKEY WITH CIDER GRAVY
A rub made from thyme leaves, lemon and orange zest, salt, and pepper helps to deliver moist turkey meat every time; a sprinkle of paprika on top of the bird adds extra flavor and a deep, red hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h30m
Number Of Ingredients 14
Steps:
- Pat turkey dry with paper towels. Tuck wing tips underneath body and place on a roasting rack in a heavy-bottomed metal roasting pan. Combine thyme, lemon and orange zests, 2 tablespoons plus 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper; beginning with underside, sprinkle on turkey, including in large cavity. Refrigerate, uncovered, 8 hours (or overnight).
- Let turkey sit at room temperature 1 hour. Preheat oven to 425 degrees. Remove rack and turkey from pan, discard accumulated liquid, and add celery, carrots, onion, and 2 cups water to pan. Return rack and turkey to pan. Wipe any remaining rub from inside with a paper towel and loosely fill large and neck cavities with stuffing. Tie legs together with kitchen twine and evenly sprinkle turkey with 2 tablespoons paprika.
- Place pan in oven, reduce temperature to 375 degrees, and roast 25 minutes. Meanwhile, in a small saucepan, bring orange and lemon juices, cider, butter, and remaining 2 tablespoons paprika to a simmer over medium.
- Baste turkey with cider mixture; keep remaining warm over low. Continue roasting, basting turkey with cider mixture every 25 minutes (tent turkey with foil if necessary to prevent overbrowning), 2 to 2 1/2 hours. Turkey is done when an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) and center of stuffing reads 165 degrees.
- Transfer turkey to a platter or cutting board, tent with foil, and let rest 30 minutes before scooping out stuffing and carving turkey. Strain pan juices through a fine-mesh sieve and discard solids. Skim fat and return juices to pan. Set pan across two burners, add 1 cup broth, and bring to a simmer over medium, scraping up browned bits with a wooden spoon. Whisk together flour and remaining cup broth; add to pan, whisking constantly, until gravy is thickened, about 4 minutes. Season with salt and pepper and serve warm with carved turkey and stuffing.
Nutrition Facts : Calories 527 g, Fat 18 g, Fiber 2 g, Protein 73 g, SaturatedFat 6 g
BACON & CITRUS CRUMB STUFFING
Add a citrus zing to your Christmas turkey this year with this easy stuffing recipe
Provided by Good Food team
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Dry-fry the lardons until crisp in a non-stick frying pan, then lift out with a slotted spoon and tip in the onions. Gently cook for 15-20 mins until really soft. Tip into a bowl with the lardons, herbs, breadcrumbs, zests, mace, eggs and plenty of seasoning, then mix well.
- Set aside about 450g of the stuffing for your turkey, then roll the rest to the size of golf balls. When the turkey comes out of the oven, roll the stuffing balls in the oil in a small roasting tin, then roast underneath the veg at 220C/200C fan/ gas 7, for 20 mins until golden and crisp.
Nutrition Facts : Calories 298 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium
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