THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY
Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.
Provided by Bobby Flay
Categories main-dish
Time 5h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
- Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
- Preheat the oven to 450 degrees F.
- Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
- Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
- Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
- For the sage gravy:
- Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.
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.
EASY HERB-ROASTED TURKEY
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h15m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g
ROAST TURKEY WITH HERB BUTTER
Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 5h
Number Of Ingredients 8
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.
HERB BUTTER TURKEY RECIPE
Herb Butter Turkey Recipe- with just a handful of ingredients you will have a delicious, moist, and flavorful turkey! Perfectly cooked and extra tasty!
Provided by Lisa
Categories Main Course
Time 4h20m
Number Of Ingredients 18
Steps:
- In a medium sized bowl combine softened butter, garlic, rosemary, thyme, sage, salt, and pepper. Set aside. (1 cup butter, 3 tbs minced garlic, 1 ½ tbs rosemary, 1 ½ tbs thyme, ½ tsp sage, 1 ½ tsp salt, ½ tsp pepper)
- Allow turkey to come to room temperature for an hour before baking.
- Preheat oven to 325°F
- Combine the rosemary, thyme, sage, salt, and pepper in a medium size bowl.
- Peel and cut your onion into quarters. Quarter your lemon as well.
- Remove turkey from packaging. Remove the neck and giblets, which if they are included with your turkey, will be located in the body cavity and stuffed in the next cavity. Sometimes skin will be covering the neck cavity and you just need to pull that out and the giblets will be in there.
- Pat the outside of the turkey dry and remove the trussing around the legs (usually a bit of plastic).
- Place all the seasoning mixture inside the turkey cavity, then place your quartered onion and lemon inside the cavity as well. I like to just scoop up handfuls of the mixture and then stick my hand into the cavity and spread the mixture around.
- Gently separate the skin from the breast by lifting up on the skin and then pushing your hand in between the skin and muscle.
- Rub about 1/3 of the herb butter under the skin.
- Rub the remaining butter over the outside of the turkey. Making sure to get the drumsticks and wings.
- Coarsely chop your onion, celery, and carrots and place them in your roasting pan.
- Place your turkey on top of the veggies OR on top of a roasting rack that is placed over the veggies. Tuck the wings under the body if you can (to prevent burning).
- Bake in preheated oven until the internal temperature reaches 160°F. You will want to cook the turkey for 15 minutes per pound of weight. Check the turkey frequently once it's ¾ done baking. If the top is browning too much, cover it with aluminum foil. Stick the thermometer in the thickest part of the thigh, making sure you don't hit any bone or go through to the cavity.
- Once the temperature reaches 160°F remove from oven and allow to rest for at least 30 minutes. It will continue to rise in temperature until it reaches 165°F, at which point it is safe to consume. Allow turkey to rest at least 30 minutes.
- Carve and enjoy!
Nutrition Facts : ServingSize 3 oz, Calories 109 kcal, Carbohydrate 1 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 49 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g
SAUTEED TURKEY CUTLET GREY POUPON
Make and share this Sauteed Turkey Cutlet Grey Poupon recipe from Food.com.
Provided by lazyme
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.
- Add soy sauce, vinegar and chicken broth; heat to a boil.
- Reduce heat; simmer and reduce liquid by half.
- Stir in mustard and heavy cream; heat through.
- Remove from heat; keep warm.
- In another skillet, over medium heat, brown turkey in 2 tablespoons butter on both sides, about 5 to 7 minutes; remove from skillet and keep warm.
- In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins.
- Cook for 2 minutes more.
- To serve, top turkey cutlets with onion mixture and sauce.
Nutrition Facts : Calories 301.5, Fat 14.4, SaturatedFat 7.9, Cholesterol 102, Sodium 630.7, Carbohydrate 13.3, Fiber 1.5, Sugar 7.1, Protein 30.5
BUTTER & HERB TURKEY
My kids love a turkey meal, and this one falls off the bone. It's the ideal recipe for special family times and holidays. -Rochelle Popovic, South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 12 servings (3 cups gravy).
Number Of Ingredients 9
Steps:
- Rub turkey with butter. Combine the rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Place in a 6-qt. slow cooker. Pour broth over top. Cover and cook on low until tender, 5-6 hours., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey.
Nutrition Facts : Calories 339 calories, Fat 14g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 266mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
GREY POUPON HERB BUTTER TURKEY
Enjoy a hearty serving of flavorful turkey with this GREY POUPON Herb Butter Turkey recipe. This herb butter turkey is seasoned with fresh parsley, sage, thyme, garlic and GREY POUPON Dijon Mustard to make a dish that's loaded with flavor in every bite.
Provided by My Food and Family
Categories Recipes
Time 4h5m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Mix butter, mustard, herbs and garlic until blended.
- Remove neck and giblets from turkey cavities. Free legs from tucked position. (Do not cut band of skin.) Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Spread mustard butter on meat under skin. Use wooden toothpicks to secure skin at opening. Return legs to tucked position; turn wings back to hold neck skin in place.
- Place turkey, breast side up, on flat rack in shallow open pan; brush with oil.
- Bake 3-1/2 to 3-3/4 hours or until done (165°F), covering breast loosely with foil to prevent overbrowning if necessary. Let stand 15 to 20 min. before carving. Discard toothpicks before serving.
Nutrition Facts : Calories 510, Fat 25 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 260 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 64 g
HERB-ROASTED POTATOES POUPON
Tangy, yummy take on traditional roasted potatoes. Could probably be easily done on the grill in a foil packet.
Provided by WhoKnew
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients EXCEPT potatoes in small bowl.
- Place potatoes into lightly greased 9x13" baking pan or shallow baking sheet.
- Toss with mustard mixture.
- Bake at 425F for 35-40 minutes, or until potatoes are fork tender, stirring occasionally.
Nutrition Facts : Calories 238, Fat 7.7, SaturatedFat 1, Sodium 247, Carbohydrate 38, Fiber 4.5, Sugar 2.9, Protein 5.2
GREY POUPON HERB ROASTED POTATOES RECIPE - (5/5)
Provided by fruitloop
Number Of Ingredients 5
Steps:
- Mix Grey Poupon Dijon Mustard, oil, garlic and Italian seasoning in large bowl. Add potatoes, stirring to coat. Place on lightly greased large shallow baking pan. Roast at 425 degrees for 35 to 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.
GREY POUPON MUSTARD & HERB BUTTER
Q: What do you get when you blend butter with GREY POUPON Hearty Spicy Brown Mustard and dried herbes de Provence? A: Butter's idea of self-improvement!
Provided by My Food and Family
Categories Home
Time 5m
Yield 3/4 cup or 12 servings, 1 Tbsp. each
Number Of Ingredients 3
Steps:
- Mix ingredients until well blended.
Nutrition Facts : Calories 70, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 65 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY
Categories Herb turkey Roast Christmas Thanksgiving Fall Maple Syrup Bon Appétit
Yield Serves 12
Number Of Ingredients 18
Steps:
- Make turkey:
- Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
- Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
- Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
- Make gravy:
- Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.
- Brush turkey with any remaining maple butter and serve with gravy.
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