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
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.
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.
GARLIC HERB BUTTER ROASTED TURKEY BREAST
RECIPE VIDEO above. An incredible way to roast turkey breast! The garlic herb butter smeared under the skin bastes the breast while it roasts, and creates a butter pan sauce to serve on the side. A meat thermometer will ensure your turkey comes out beautifully juicy. Truly worth using fresh herbs for this recipe, but see notes for dried options.
Provided by Nagi
Categories Mains
Time 1h50m
Number Of Ingredients 13
Steps:
- Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it's super hot where you are).
- Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position. (Note 3)
- Place garlic and bunch of herbs in the middle of a baking dish. (Note 4)
- Butter: Mix Butter ingredients together.
- Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin). Video helpful here.
- Smear butter under skin: Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.
- Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.
- Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you don't want much on the skin because the herb bits burn.
- STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.
Nutrition Facts : ServingSize 336 g, Calories 598 kcal
HERB-RUBBED TURKEY
Seasoned for the holidays, this tender bird with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe's from our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 12 servings plus leftovers.
Number Of Ingredients 25
Steps:
- Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.
Nutrition Facts :
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.
TOM COLICCHIO'S HERB-BUTTER TURKEY
Provided by Tom Colicchio
Categories Herb turkey Roast Thanksgiving Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For gravy base:
- Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
- Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
- For turkey:
- Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
- Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
- Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
- Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.
HERB TURKEY RUB
This rub can be used on fish, chicken, pork loin, and turkey
Provided by Vivian Herren
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 1.6 g, Fat 4.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 370.4 mg, Sugar 1.1 g
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
EASY ROASTED THANKSGIVING TURKEY RECIPE
Learn how to make the best herb roasted turkey recipe - complete with tips on how to brine turkey, a chart for how long to roast turkey, easy herb butter turkey rub, and more.
Provided by Maya Krampf
Categories Main Course
Time 3h10m
Number Of Ingredients 11
Steps:
- In a large stock pot large enough to fit the turkey, stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
- When the turkey is done brining, drain the water and pat dry. Place the turkey onto a roasting pan with a roasting rack.
- In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
- Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
- Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over.
- Position the oven rack on a low position, so that there is enough room for the turkey. The top of the turkey should end up just slightly higher than the middle when placed in the oven later. Preheat the oven to 350 degrees F (177 degrees F).
- Place the turkey in the oven and roast. Check the roasted turkey time chart in the blog post for the amount of time to roast without foil and the remaining time with foil. For a 12 lb turkey, that's 45 minutes uncovered followed by about 2 1/4 hours covered. To cover, tent the top of the turkey with foil, shiny side out, making sure no turkey is peeking out, and return to the oven.
- Check that the roasted turkey is done with a meat thermometer - it should read 165 degrees for the safest option. For the most juicy turkey, aim for 150-155 degrees, and then cover in foil immediately after removing from the oven. Let the turkey rest, covered in foil, for about 20 minutes to come up to 165 to 170 degrees before serving.
Nutrition Facts : Calories 241 kcal, Protein 26 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 107 mg, Sodium 24103 mg, ServingSize 1 serving
HERB-BUTTER TURKEY RUB
Not only is this a fantastic rub, but the butter helps to brown the skin of the turkey. A delicious mixture of fresh herbs, spices, and of course butter. Recipe is designed for a 12-15 pound bird. Increase the recipe by 1/2 to accommodate a 16-22 pound turkey.Photo by: Sabrina Baksh
Provided by Derrick Riches
Categories Rubs
Time 15m
Number Of Ingredients 10
Steps:
- Wash and blot dry the herbs with paper towels. Remove leaves from stems and finely chop. Combine herbs and spices with softened butter. Stir together until well incorporated.
- Apply butter mixture all over turkey, including under the breast skin. Be gentle during this process as the skin can tear. Cook turkey as directed.
- Discard any leftover rub that has come into contact with raw meat.
- *If you do not have any fresh herbs on hand, use dried herb instead. Cut measurements down to 1 teaspoon each, instead of 2 teaspoons.
Nutrition Facts : Calories 156 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 46 mg, Sodium 3 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SAVORY HERB TURKEY RUB
Make a great rub for turkey any way you plan to cook it. The fresh herbs really add a bright flavor to the bird and smell wonderful in the oven.
Provided by Derrick Riches
Categories Dinner Entree Spice Mix Ingredient
Time 10m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a small bowl and mix well, until the olive oil is well incorporated into the rest of the rub.
- Pat the turkey dry with paper towels and apply the rub all over the bird, including the cavity. Make sure to get it under the skin of the breast. Discard any leftover rub that has come into contact with the raw meat. Roast the turkey using a preferred method or recipe.
Nutrition Facts : Calories 91 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 734 mg, Sugar 1 g, Fat 9 g, ServingSize 3/4 cup (1 serving), UnsaturatedFat 0 g
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OVEN BAKED HERB TURKEY - THE RECIPE CRITIC
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5/5 (5)Total Time 4 hrs 20 minsCategory Dinner, Main CourseCalories 517 per serving
- Preheat the oven to 325 degrees. To prepare the turkey, remove the neck and giblets. Tuck the wings underneath the turkey. Stuff the turkey with the onion, garlic, rosemary, apple, lemon and thyme. Tie the feet together with twine.
- In a small bowl combine the butter, garlic, thyme, oregano, rosemary and salt and pepper. Rub evenly over the turkey and underneath the skin.
- Place the turkey in a roasting pan and cook for 15 minutes for each pound or until the internal temperature reaches 165 degrees and the juices run clear. Let the turkey rest for 20 minutes before carving.
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- Gently work your fingers under the skin of the turkey breast and legs. Work 3/4 of the herbed butter evenly under the skin, then rub the top of the skin with the rest of the herb butter mix. Season with more kosher salt and pepper.
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- In a 5-gallon food-grade bucket, combine the water, salt, brown sugar, peppercorns, allspice, fresh herbs, garlic, orange peel, and bay leaves.
- Remove the neck and giblets from the thawed turkey and discard or set aside for later use. Remove any plastic or wire holding the turkey legs together and discard. Gently lower the turkey into the bucket of brine, making sure it is fully immersed. Place in the fridge or cover with a bag of ice placed directly on top of the turkey to keep it submerged fully in the bucket. Cover the bucket a lid or a thick, tight layer of aluminum foil and set aside to brine overnight or up to 24 hours.
- Remove the turkey from the brine and pat completely dry both inside and out using plenty of paper towels. Let the turkey air-dry for at least 30 minutes or overnight in the fridge.
- Combine the softened butter with the fresh herbs, garlic, salt, and pepper, mashing into a paste with a fork or with a food processor.
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4.5/5 (36)Category DinnerServings 12Total Time 3 hrs 30 mins
- In a medium mixing bowl add the butter, olive oil, garlic, sage, rosemary, thyme, flat leaf parsley, oregano and the salt and pepper. Stir together until combined and set aside.
- Place the turkey in a large roasting pan. Use your hands to liberally salt and pepper the inside of the turkey cavity. Stuff the cavity of the turkey with the onion, 4 garlic cloves, lemon, sage, rosemary and thyme. Use your hands or a brush to spread the herb butter mixture on the outside of the turkey, under the skin and then sprinkle with salt and pepper on top of the turkey.
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- Rub half of the butter mixture over the breast meat. Gently pull skin back into place. Rub the remaining butter mixture over the top of the skin.
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