Gilded Saffron And Butter Basted Roast Turkey With Herb Garland Recipes

ROASTED BUTTER HERB TURKEY

Steps:

• In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
• Preheat the oven to 450 degrees F.
• Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
• Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
• Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

ROAST TURKEY WITH HERB BUTTER

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

EASY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

GILDED SAFFRON AND BUTTER BASTED ROAST TURKEY WITH HERB GARLAND

Steps:

• Pre-heat the oven to 170°C/350°F or Gas Mark 4.
• Wipe the turkey, and remove any giblets from inside the bird if necessary.
• Smear the butter all over the bird and place the onion, herbs and lemon inside the body cavity. Season the bird with salt and pepper to taste.
• Place the buttered bird into a foil lined turkey tray. Cut a piece of greaseproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking.
• Cover the turkey with 2 large pieces of tinfoil/aluminum foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside!
• Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes.
• Try to take the turkey out at least twice during cooking time, to baste it with the buttery juices. Replace the foil cover before putting it back to continue cooking in the oven.
• Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze.
• Whisk the egg yolks with the saffron and melted butter. It needs to be the consistancy of a coating glaze, or a thick pouring cream or custard. If you are using just the butter glaze - whisk the saffron and melted butter together - this glaze will be thinner than the egg glaze.
• Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy.
• Turn the oven up to 190°C/380°F or Gas Mark 5.
• Apply your gilded glaze to the turkey with a large pastry brush - brush it ALL over the turkey as evenly as you can and NOT too thickly with the egg glaze.
• Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to "rest" for 30 minutes before carving.
• Remove the herbs, lemon and onion from the cavity before carving and serving.
• Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet.
• Serve the turkey adorned with a twisted garland of herbs, and with traditional accompaniments such as: Roast potatoes, mixed vegetables, red cabbage, gravy, stuffing, bacon rolls and Chipolata sausage rolls.
• You can also "gild" the turkey by sprinkling edible gold dusting powder over the breast and legs of the turkey - this is available from specialist cake decorating shops.

GARLIC AND HERB ROASTED TURKEY

Steps:

• Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

HERB-GLAZED ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
• Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
• Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
• In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
• Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.