ROSEMARY ROASTED TURKEY
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Star Pooley
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 8
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).
Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg
GARLIC-ROSEMARY TURKEY WITH PORCINI
Provided by Food Network Kitchen
Categories main-dish
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 1 tablespoon each salt and pepper. Stuff the cavity with the onion, smashed garlic and rosemary sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the porcini butter.
- Soak the porcini in 1 cup hot water until softened, about 10 minutes; drain. Put half of the porcini in a food processor (finely chop the rest to use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse to make a paste. Add the butter, Worcestershire sauce, 2 teaspoons salt and a generous amount of pepper; pulse until smooth. Rub the turkey inside and out with the butter. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy, adding the chopped porcini in along with the stock.
- After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; use the drippings for the gravy.
GARLIC ROSEMARY TURKEY
The house smells so good while this turkey is cooking that my family can hardly wait to eat! The garlic, herbs and lemon are so simple, but they're all you really need for this turkey to shine. -Cathy Dobbins, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 414 calories, Fat 14g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 159mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 66g protein. Diabetic Exchanges
ROSEMARY ROASTED TURKEY
Perching a turkey on top of onions makes for a tender and flavorful bird. The onions will cook down and caramelize in the pan drippings-if you like, you can serve them alongside the carved turkey, and spread the roasted garlic on bread or rolls. The pairing of white wine and rosemary creates a mouthwatering gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 14 servings (2-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Place the garlic, onions and rosemary sprigs in a shallow roasting pan. Pat turkey dry. Tuck wings under turkey; tie drumsticks together. Place breast side up over onion mixture. Pour wine into pan., Brush turkey with oil and sprinkle with rosemary, salt and pepper. Bake, uncovered, at 325° until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing., For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.
Nutrition Facts : Calories 658 calories, Fat 31g fat (10g saturated fat), Cholesterol 254mg cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 74g protein.
GARLIC HERB-BRINED TURKEY
Find out just how delicious a turkey can be with our Garlic-Herb Brined Turkey recipe. Our Garlic-Herb Brined Turkey gets its delicious flavor from a combination of rosemary, parsley, garlic and zesty Italian dressing.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 11h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
- Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
- Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
- Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
- Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 255 mg, Sodium 8260 mg, Carbohydrate 5 g, Fiber 0.8377 g, Sugar 3 g, Protein 70 g
ROSEMARY TURKEY MEATLOAF
This is a delicious alternative to the usual meatloaf.
Provided by MICKQ
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf.
- Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 47.1 g, Cholesterol 92.9 mg, Fat 9.8 g, Fiber 2 g, Protein 20.9 g, SaturatedFat 2.8 g, Sodium 807.3 mg, Sugar 27.2 g
GARLIC ROSEMARY TURKEY
Make and share this Garlic Rosemary Turkey recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Whole Turkey
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cut six to eight small slits in turkey skin insert garlic between the skin and meat. Squeeze two lemon halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey.
- Spray the turkey with nonstick cooking spray; sprinkle with rosemary and sage. Place on a rack in a roasting pan.
- Bake, uncovered, at 325'F for 1 hour.
- Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer reads 185'F.
Nutrition Facts : Calories 1036.6, Fat 51.6, SaturatedFat 14.5, Cholesterol 436.1, Sodium 417.8, Carbohydrate 2.9, Fiber 0.8, Sugar 0.6, Protein 131.3
ROASTED TURKEY WITH GARLIC, ROSEMARY AND ROASTED LEMON WITH CREMINI MUSHROOM GRAVY
Provided by Bobby Flay
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 23
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.
TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY
Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.
Provided by Julia Moskin
Categories poultry, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees.
- Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
- Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
- Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
- Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
- Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Categories Garlic Herb Pork turkey Roast Christmas Thanksgiving Rosemary Prosciutto Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
- Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
- Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.
GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY
Categories Garlic Mushroom turkey Roast Thanksgiving Rosemary Fall Bon Appétit
Yield Makes 12 to 14 servings
Number Of Ingredients 17
Steps:
- For garlic paste:
- Preheat oven to 350°F. Arrange garlic, cut side up, in 8x8x2-inch glass baking dish. Drizzle with 6 tablespoons oil. Cover dish with foil. Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes. Uncover and cool 45 minutes. Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in processor (reserve remainder for another use). Add butter, rosemary, mustard, salt, and pepper. Process until almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
- For turkey and gravy:
- Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup garlic paste over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under; tie legs together loosely to hold shape. Place turkey on small rack set in large roasting pan. Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy. Place reserved turkey parts, onion, celery, and carrot in pan around turkey. Boil wine in medium saucepan 2 minutes. Pour 1 cup wine and 1 cup broth into pan.
- Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 cup broth over turkey. Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed. Remove from oven. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
- Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 tablespoons fat. Strain juices into large glass measuring cup, pressing hard on solids. Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
- Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat. Add mushrooms; sauté until brown and juices evaporate, about 18 minutes. Mix in remaining garlic paste. Sprinkle with flour and stir until flour begins to brown, about 2 minutes. Gradually whisk in 6 cups broth mixture. Bring to boil, scraping up browned bits. Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper. Serve turkey with gravy.
ROAST TURKEY BREAST WITH ROSEMARY AND GARLIC
Make and share this Roast Turkey Breast With Rosemary and Garlic recipe from Food.com.
Provided by Gloria 15x
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make small slits in top of the turkey breast and insert garlic slivers and rosemary.
- If you don't have fresh rosemary, add dried to the honey mixture.
- Combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast.
- Sprinkle with salt. Place in baking dish, meaty side up.
- Roast at 350 degrees for 45 to 60 minutes, depending on size of breast.
- Baste every 10 to 15 minutes until done.
- To carve, slice meat diagonally.
Nutrition Facts : Calories 308.3, Fat 3.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 140, Carbohydrate 9.6, Fiber 0.2, Sugar 8.8, Protein 56.1
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- Remove and discard giblets and neck from turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Mince 3 garlic cloves; combine minced garlic, chopped rosemary, and next 4 ingredients (through pepper) in a small bowl. Rub butter mixture under loosened skin and rub over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place remaining 6 garlic cloves and rosemary sprigs in body cavity. Tie legs together with kitchen string. Let turkey stand 1 hour at room temperature.
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