Herb Roast Turkey Recipes

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HERBED ROASTED TURKEY



Herbed Roasted Turkey image

This traditional holiday bird brings much more to the table than just great taste. Our version, which is packed with protein, is rubbed with a blend of parsley, rosemary, sage, thyme, and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 10

1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
1/2 cup chopped parsley
1 tablespoon chopped fresh rosemary, plus 3 sprigs
1 tablespoon chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves
8 cloves garlic, finely chopped (3 tablespoons)
5 tablespoons olive oil
Coarse salt and ground pepper
2 lemons, poked all over with a fork
1 quart apple cider

Steps:

  • Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
  • Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
  • In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
  • Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
  • Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

Nutrition Facts : Calories 728 g, Fat 38 g, Protein 89 g

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY



Thanksgiving Pioneer-Style Herb Roasted Turkey image

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

1 (17-pound) whole fresh turkey, rinsed well and patted dry
1 1/4 stick unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock, divided, plus more if needed for gravy
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
4 cups sage-infused stock
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

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.

HERB ROASTED TURKEY



Herb Roasted Turkey image

This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.

Provided by MarieRynr

Categories     Whole Turkey

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 13

14 lbs turkey
1 tablespoon salt
1 teaspoon pepper
18 sprigs fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 tablespoon peppercorn
1/2 cup butter, melted
1 teaspoon minced fresh sage (or 1/2 tsp rubbed sage)
1 teaspoon minced fresh thyme (or 1/2 tsp dried thyme)
1 teaspoon minced chives

Steps:

  • Rub the surface of the turkey and sprinkle cavity with salt and pepper.
  • Place 12 sprigs of thyme in cavity.
  • In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.
  • Place the turkey, breast side up, over the vegetables.
  • Drizzle butter over turkey and sprinkle with minced herbs.
  • Cover loosely with foil.
  • Bake at 325*F for 2 1/2 hours.
  • Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.
  • Cover and let stand for 20 minutes before carving.
  • For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.
  • Strain into a saucepan and thicken with some flour and water.
  • (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).

HERB-ROASTED TURKEY BREAST



Herb-Roasted Turkey Breast image

Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 11

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Steps:

  • Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
  • In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
  • Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

EASY HERB-ROASTED TURKEY



Easy Herb-Roasted Turkey image

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

1 (12 pound) whole turkey
¾ cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
½ teaspoon black pepper
2 cups water

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

HERB-ROASTED HERITAGE TURKEY



Herb-Roasted Heritage Turkey image

Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h

Number Of Ingredients 11

1 stick unsalted butter, room temperature
2 teaspoons finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges)
2 teaspoons finely grated lemon zest
1/3 cup minced fresh sage and 4 whole sprigs, plus more sprigs for serving
2 tablespoons minced fresh thyme and 4 whole sprigs, plus more sprigs for serving
Coarse salt and freshly ground pepper
1 heritage-breed turkey, 15 to 18 pounds, room temperature
Squash, Chestnut, and Brioche Stuffing
2 cups dry white wine, such as Sauvignon Blanc
Easy Turkey Stock
1 tablespoon instant flour, such as Wondra

Steps:

  • Turkey:Preheat oven to 425 degrees, with rack on bottom. Mash together butter, grated zests, minced sage and thyme, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.
  • Fill cavity and neck end lightly with stuffing. Transfer remaining stuffing to a 1-quart baking dish; cover with parchment-lined foil. Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a piece of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
  • Roast turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees and roast 30 minutes more. Remove cheesecloth; baste. Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees (for a conventional turkey, 165 degrees), about 1 hour, 30 minutes more, adding water to pan as needed to prevent scorching (if bird is browning too quickly, tent with foil). Transfer turkey to a platter; let stand 45 minutes. Reserve pan with drippings for gravy.
  • Meanwhile, bake remaining stuffing 25 minutes. Uncover; bake until heated through and crunchy on top, about 20 minutes more. Carve turkey and serve, topped with more sage and thyme sprigs.
  • Gravy:While turkey is resting, pour pan drippings into a fat separator; let stand until fat rises to surface. (Or use a large glass measuring cup and skim fat from top with a spoon.)
  • Bring 1 1/2 cups stock to a boil in roasting pan over two burners, scraping up browned bits from bottom of pan with a wooden spoon. Whisk together remaining 1 cup stock and flour; stir into pan. Boil until thickened and reduced, about 5 minutes.
  • Stir in defatted pan juices; cook until heated through. Season with salt and pepper. Serve hot, in a gravy boat.

HERB-GLAZED ROASTED TURKEY



Herb-Glazed Roasted Turkey image

The holiday season means it's Turkey Time. I could never figure out why so many people wanted to come over...until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.

Provided by lovestocook

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 12

1 (16 pound) whole turkey, neck and giblets removed
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground thyme
1 cup honey
½ cup melted butter
2 teaspoons dried sage leaves
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 17.7 g, Cholesterol 283.5 mg, Fat 41.1 g, Fiber 0.2 g, Protein 92.1 g, SaturatedFat 13.4 g, Sodium 555.1 mg, Sugar 17.4 g

LEMON-HERB ROASTED TURKEY



Lemon-Herb Roasted Turkey image

Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! -Felicia Smith, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Steps:

  • Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

JUICY HERB-ROASTED TURKEY



Juicy Herb-Roasted Turkey image

Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!- Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 18 servings.

Number Of Ingredients 11

8 fresh sage leaves plus 4 fresh sage sprigs, divided
6 fresh thyme sprigs, divided
1/2 cup olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips

Steps:

  • Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.

Nutrition Facts : Calories 466 calories, Fat 25g fat (6g saturated fat), Cholesterol 191mg cholesterol, Sodium 266mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.

MOUTHWATERING HERB ROASTED TURKEY



Mouthwatering Herb Roasted Turkey image

I have made several turkeys in the past, but I wanted this year's bird to be extra special. So I search many recipes and finally decided on 5 of them. I combined what I like the most in all of them to make this wonderful tasting turkey.

Provided by FDADELKARIM

Categories     Whole Turkey

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 whole turkey (I used a 12 lb bird)
1 (14 ounce) can chicken broth
1/2 tablespoon ground sage
1/2 tablespoon rosemary
1/2 tablespoon basil
1/2 tablespoon thyme
1/2 tablespoon marjoram
1 teaspoon salt
1 teaspoon pepper
2 -3 tablespoons canola oil (or your preference)
scalding water

Steps:

  • Note: Throughly thaw the turkey before starting any of these steps.
  • Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
  • Remove the neck & giblets from the cavities, use as you desire or throw away.
  • In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
  • With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
  • (You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
  • Flip the turkey over and do the same with the other side.
  • Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
  • Flip the turkey back over and do the same with the other side. (Make sure there is a little mixture left over for the legs and wings).
  • Boil a kettle of scalding hot water.
  • Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
  • Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
  • Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
  • Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
  • Cooking: Preheat the oven to 350 degrees.
  • Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
  • Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan; cover loosely with foil.
  • Note: A 12lb turkey, like I used, should take around 4 hours to cook.
  • Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, and then flip the turkey over.
  • Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
  • Note: The broth and spices in the bottom of the pan can be used to make a great tasting gravy.

Nutrition Facts : Calories 711.4, Fat 36.9, SaturatedFat 9.9, Cholesterol 290.7, Sodium 580.7, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 88.1

HERB-ROAST TURKEY



Herb-roast turkey image

Whether you're cooking your first or your fifteenth Christmas dinner, this herb-scented turkey is foolproof and has loads of flavour

Provided by Jane Hornby

Categories     Lunch, Main course

Time 4h

Number Of Ingredients 12

5kg turkey , giblets removed and kept
250g stuffing of your choice
3 onions , cut into thick rounds with the skins left on
generous handful thyme and bay leaves , plus more herbs to put around the bird, to serve
50g butter , softened
300ml dry white wine
1 ½ tsp flaky sea salt
1 tsp dried green peppercorns , crushed
1 tbsp finely chopped thyme leaves
300ml medium white wine
600ml good stock
2 tsp redcurrant jelly

Steps:

  • Heat oven to 190C/170C fan/gas 5. Wash and dry the turkey, removing any feathers. Lift up the skin that covers the neck opening, then push the stuffing up and under the skin, securing it tightly underneath with a skewer or 2 cocktail sticks. Weigh stuffed turkey, then calculate cooking time, allowing 40 mins per kg (20 mins per lb). Put a few pieces of onion and a few herbs into the cavity, then tie the legs together with string.
  • Put the remaining onions in a single layer in the tin, then add a good bed of herbs. Add the neck and all of the other giblets, except for the liver, to the tin, then sit the turkey on top of the herby onions. Coat the breast all over with butter. Pour the wine into the tin, cover with foil, then roast according to your timings. Keep checking the tin - if it looks a little dry, add a splash of water. While the bird cooks, mix the salt, crushed green peppercorns and thyme leaves.
  • Thirty mins before the end of cooking, remove the foil. Brush the turkey again with butter, then scatter over and press in the salt, pepper and thyme mix. Roast for the remaining cooking time, uncovered, until golden. To be reassured that the turkey is ready, pierce thigh through its thickest part; the juices should run clear. If not, give it 15 mins more and test again. Remove the turkey from the tin and leave to rest without covering (this will keep skin crisp). The turkey will stay hot for up to an hour, so there's no need to panic.
  • Now make the gravy. Drain the fat and juices from the tin into a jug, keeping the onions but discarding the neck and giblets. Place the tin on the hob, then pour in the wine, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce until the wine has almost all disappeared. Spoon the fat from the juices and discard, then add the juices, onions and stock to the tin. Boil down for about 5 mins until reduced and a little syrupy, stir in redcurrant jelly, then season. Strain into a jug; any resting juices should go in now, too. Lift the turkey onto a platter with the Bacon-wrapped sausages (see recipe below), dotting herb sprigs around to decorate. Serve with cranberry and bread sauces.

Nutrition Facts : Calories 687 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 89 grams protein, Sodium 1.94 milligram of sodium

HERB ROASTED TURKEY



Herb Roasted Turkey image

Roasting this turkey with four fresh herbs creates a wonderful aroma that will fill your house. Progresso® Chicken Broth makes the turkey moist and flavorful and the gravy delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h45m

Yield 12

Number Of Ingredients 15

1 (12 to 14 lb) whole turkey
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs oregano
1 lemon, halved
2 carrots, halved
4 celery stalks, halved
2 cartons (32 oz each) Progresso™ chicken broth
4 cups water
3/4 cup all-purpose flour
3/4 cup butter

Steps:

  • Heat oven to 375°F.
  • Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey. Place cooling rack or roasting rack in bottom of large roasting pan. Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey. Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes. Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.
  • While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.
  • Carve turkey as desired, and serve with gravy.

Nutrition Facts : Calories 490, Carbohydrate 9 g, Cholesterol 220 mg, Fat 1/2, Fiber 1 g, Protein 60 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 2 g, TransFat 1/2 g

HERB ROASTED TURKEY



Herb Roasted Turkey image

Provided by Bobby Flay

Categories     Herb     turkey     Roast     Thanksgiving     Dinner     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1 (17-pound) turkey, rinsed well and patted dry
10 tablespoons (1 1/4 sticks) unsalted butter, softened
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
6 cups chicken stock, homemade or store-bought
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered

Steps:

  • 1. Remove the turkey from the refrigerator 1 hour before roasting.
  • 2. Combine the butter, parsley, sage, rosemary, and thyme in a food processor and process until smooth. Season with salt and pepper.
  • 3. Preheat the oven to 450°F.
  • 4. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • 5. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
  • 6. Scatter the remaining vegetables on the bottom of a large roasting pan. Fit a rack over the vegetables and put the turkey on top of the rack. Pour the remaining 2 cups stock into the bottom of the roasting pan and carefully put the pan in the oven. Roast until the turkey is light golden brown, about 45 minutes.
  • 7. Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer.
  • 8. Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil. Let rest for 30 minutes before carving.
  • 9. Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium saucepan. Discard the solids. Boil the stock until reduced to a sauce consistency. Arrange the turkey on a large platter and drizzle with the reduced stock.

More about "herb roast turkey recipes"

HERB-ROASTED TURKEY RECIPE | EATINGWELL
herb-roasted-turkey-recipe-eatingwell image
2016-06-03 Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small …
From eatingwell.com
Ratings 8
Calories 172 per serving
Category 5-ingredient Chicken Recipes
  • Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  • Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
  • Reduce oven temperature to 350° and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.


HERB ROASTED TURKEY RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-10-25 Place the turkey in a large, lightly greased roasting pan, preferably on a rack inside the pan, and bake for 1 hour. Reduce the oven temperature to 350 degrees F and continue roasting the turkey until its done. In the meantime, baste the burd every 30-40 minutes with the warm chicken broth.
From sweetandsavorymeals.com


5-HERB BUTTER ROAST TURKEY | CANADIAN TURKEY
Directions. Make sure the turkey is thawed and the giblets have been removed. Preheat oven to 350ºF (177ºC). Pat the turkey dry, inside and out, with paper towels. Rub the turkey with the olive oil, inside and out. Season generously with salt and pepper, and dried Italian herbs, inside and out. Finely chop half of the herbs.
From canadianturkey.ca


HERB-FLAVORED ROASTED TURKEY BREAST | BUTTERBALL®
Preheat oven to 375°F. 2. Using a serrated knife, carefully cut off top ¾ inch of garlic head. Place, cut side up, on a sheet of foil. Pour oil over garlic. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Wrap tightly in foil. 3. Bake until garlic is soft, about 45 minutes.
From butterball.com


BUTTER HERB ROASTED TURKEY RECIPE | LAND O’LAKES
STEP 3. Heat oven to 450°F. STEP 4. Place turkey on rack in shallow roasting pan, breast-side up. Salt and pepper inside of turkey with 1/2 teaspoon each salt and pepper. Stuff turkey with onion pieces. STEP 5. Combine Butter with Canola Oil, parsley, rosemary, sage and thyme in small bowl. Butter outside of turkey, gently lifting skin and rub ...
From landolakes.com


HERB-ROASTED TURKEY RECIPE | MYRECIPES
Tuck wings under; tie legs with kitchen twine. Step 3. Place turkey, breast side up, on rack in roasting pan. Cover loosely with foil. Roast for 3 hours. Remove foil; roast for 1 to 1 1/2 hours, basting every 15 minutes, until a meat thermometer inserted in …
From myrecipes.com


TRADITIONAL HERB TURKEY ROAST | CANADIAN TURKEY
Place the turkey roast on a rack inside a shallow roasting pan. Do not remove the netting. Sprinkle the poultry seasoning over the top of the roast. Generously season with ground pepper. Drizzle the top with the oil. Put about a 1/2 cup of water into the bottom of the roasting pan. I also like to add fresh herbs to the bottom of the pan, they ...
From canadianturkey.ca


HERB ROASTED TURKEY - WHAT'S GABY COOKING
2021-11-16 Tie the legs together with a bit of kitchen twine and place the bird into the oven and roast for 30 minutes at 450 degrees F. After 30 minutes, reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with drippings from the bottom and rotating the pan every 30-45 minutes.
From whatsgabycooking.com


EASY HERB ROASTED TURKEY THIGHS RECIPE - THE FOODIE AFFAIR
2021-10-18 Add 1 cup of water to a roasting pan, baking dish or baking pan with a rim. Place baking rack on the pan. Place the prepared turkey thighs with the skin side up on the baking rack. Add additional herbs and season with ground pepper if desired. Put the thighs in the oven and roast at 425°F degrees for 30 minutes.
From thefoodieaffair.com


EASY HERB-ROASTED TURKEY RECIPE | MYRECIPES
Directions. Combine the first 7 ingredients (through pepper) in a medium bowl. Mix well, and set aside. Position a rack on second-lowest level in oven; preheat to 500°. Have a large roasting pan ready with a rack set in pan. Put 1/2 cup vegetable mixture inside neck cavity and 1/2 cup inside chest cavity of turkey.
From myrecipes.com


JUICY GARLIC HERB ROAST TURKEY - SIMPLY DELICIOUS
2021-11-04 Combine salt, paprika, garlic powder, salt, pepper and dried herbs together then cover the turkey all over with it and scatter the remaining seasoning in the cavity of the turkey. Place the turkey in a large dish (I just used a large roasting dish). Place in the fridge and allow to dry-brine for up to 24 hours.
From simply-delicious-food.com


HERB-ROASTED TURKEY RECIPE | BON APPéTIT
2012-11-10 Preheat oven to 450°. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper. Place turkey on the rack in …
From bonappetit.com


BUTTER HERB ROASTED TURKEY RECIPE | PERFECT THANKSGIVING TURKEY
2016-10-29 Instructions. In a medium bowl, whisk together butter with all spices and seasonings. Rub half of the butter mixture underneath the skin on the breast. Rub the remaining butter mixture on the skin. Let the turkey stand at 30 minutes at room temperature before roasting. Put the oven rack in the lowest position.
From thegraciouswife.com


HERB ROASTED TURKEY BREAST RECIPE - SPEND WITH PENNIES
2021-11-07 Preheat oven to 425°F and cook 15 minutes. Reduce heat to 350°F. Cooking time will need to be increased slightly. (6lbs bone in turkey breast will need about 2 to 2.5hrs). Leftover turkey breast will keep in an airtight container in the refrigerator for up to 3 days.
From spendwithpennies.com


OVEN ROASTED TURKEY (EASY RECIPE WITH VIDEO) | NEIGHBORFOOD
2018-11-07 Tie the legs together with twine, tuck the wings under, and place the bird in the oven. Bake the turkey at 450 for 30 minutes then turn the heat down to 350, tent with foil, and continue to cook for 2 hours. Take the bird out after 2 hours and insert a thermometer into the thickest part of the thigh.
From neighborfoodblog.com


HERB ROAST TURKEY RECIPE - ISABEL EATS
2019-11-02 Set the in-oven meat thermometer temperature to 165°Place the turkey in the preheated oven and roast for 25 minutes to crisp the skin. Remove turkey from oven, lower the heat to 350°F, loosely cover the top of the turkey with a tent of aluminum foil and return to the oven. Bake for 2 1/2 hours to 3 hours, until the temperature of the meat ...
From isabeleats.com


SIMPLE HERB ROASTED TURKEY RECIPE | MEL'S KITCHEN CAFE
2020-12-19 Melt the rest of the butter. Brush it all over the skin of the turkey. Roast the turkey for 2 1/2 to 3 hours, until the meatiest part of a chicken thigh registers a steady 165 degrees F. Remove the turkey from the oven and let rest for 15-20 minutes before carving and serving.
From melskitchencafe.com


ONE PAN JUICY HERB ROASTED TURKEY & POTATOES WITH GRAVY
2019-10-26 Preheat the oven to 200°C | 390°F. Place the turkey breast in a large roasting pan lined with parchment paper, skin side up. Pierce through the skin and flesh with a fork, all over the breast. Set aside. In a small bowl, combine 4 tablespoons olive oil, garlic, parsley, thyme, paprika, salt, and pepper.
From cafedelites.com


EASY ROAST TURKEY RECIPE (STEP BY STEP) - SPEND WITH PENNIES
2021-11-14 Add 1″ or so of chicken stock or broth to the bottom of the pan. Place turkey in the oven, reduce heat to 325°F, and roast until it reaches 165°F (and if stuffed, the center of the stuffing should reach 165°F). Remove from the oven …
From spendwithpennies.com


ROAST TURKEY BREAST WITH GARLIC HERB BUTTER | RECIPETIN EATS
2017-11-15 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).
From recipetineats.com


EASY GARLIC BUTTER HERB ROASTED TURKEY RECIPE - WHOLESOME YUM
2020-10-30 Just 4 simple steps: Brine turkey. Stir together water and kosher salt in a large stock pot. Add turkey to the pot and making sure it’s submerged, refrigerate for 10-12 hours. Make herb butter. Mash together butter, sage, rosemary, …
From wholesomeyum.com


HERB ROASTED TURKEY | REYNOLDS BRANDS
Step 1. PREHEAT oven to 350°F. Step 2. SHAKE flour in Reynolds® Oven Bag, Turkey Size; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys. Step 3. ADD vegetables to oven bag. Remove neck and giblets from turkey.
From reynoldsbrands.com


HERB ROASTED TURKEY | BUTTERBALL®
1. Preheat oven to 400°F. Line large roasting pan with heavy-duty foil. 2. Remove neck and giblets from turkey cavities; discard or refrigerate for another use. Drain juices from turkey and pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Return legs to tucked position, if untucked.
From butterball.com


ROASTED HERB TURKEY AND GRAVY RECIPE | SOUTHERN LIVING
Directions. Melt butter in a small skillet over medium. Add salt, thyme, sage, pepper, and fennel seeds; cook, stirring often, until fragrant, about 1 minute. Remove from pan, and cool completely, about 10 minutes. Reserve 1 tablespoon of butter mixture. Remove giblets and neck from turkey; reserve for another use.
From southernliving.com


HERB ROASTED TURKEY - DINNER AT THE ZOO
2017-12-03 Instructions. Preheat the oven to 450 degrees F. Remove the turkey from the refrigerator; let stand at room temperature for 30 minutes. Tuck the turkey wings under the body. Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper to taste in the bowl of a food processor. Blend until smooth.
From dinneratthezoo.com


BEST HERB-ROASTED TURKEY RECIPE - HOW TO MAKE HERB-ROASTED …
2019-10-29 Stuff half of onions and 6 sprigs sage into main cavity. Tie legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with oil …
From goodhousekeeping.com


HERB ROASTED TURKEY RECIPE - CHISEL & FORK
2019-11-09 Place the pan in the oven and roast at 450°F for 45 minutes. Reduce the temperature to 350°F and cook for another 2 hours or until the turkey reaches 165°F. Add another 1-2 cups of stock halfway through, while also rotating the pan. Remove the turkey from the oven and remove the cheesecloth.
From chiselandfork.com


BEST ROASTED TURKEY WITH HERB GRAVY RECIPES | EASTER | FOOD …
2010-03-02 Preheat oven to 350 degrees F. Step 2. Add pancetta to medium saute pan over medium heat. Sautee until fat begins to render, about 4 minutes. Remove pancetta and reserve. Step 3. To the same pan over medium heat, add butter, shallots and chopped herbs. Saute shallots until translucent, about 4 minutes.
From foodnetwork.ca


ROAST TURKEY - CAFE DELITES
2020-11-23 Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices. Slather with half of the butter and season with salt and pepper. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast for a further hour, uncovered.
From cafedelites.com


THE BEST ROAST TURKEY RECIPE {WITH HERB GLAZE} | LIL' LUNA
2021-10-13 Preheat the oven to 425. Brush the olive oil all over the skin of the turkey and sprinkle with salt and pepper. Place about 2/3 of the vegetables and apples in the bottom of a roasting pan with an elevated rack in it. Place the turkey in the roasting pan and stuff the remaining vegetables inside the turkey.
From lilluna.com


EASY HERB ROASTED TURKEY - DIVAS CAN COOK
2009-11-25 Preheat oven to 325. Place turkey on a rack over the sink. (I just take out an oven rack & place it over the sink. It's a lot easier to work over the sink on a rack) Place your brined & washed turkey on the rack & pat dry. Make Butter Rub #1 by creaming the butter in a bowl. Add in poultry seasoning, cajun seasoning, & olive oil.
From divascancook.com


JUICIEST ROAST TURKEY BREAST- EASY RECIPE & TUTORIAL | THE ...
2021-10-26 Roast the grapes. Preheat the oven to 450 degrees F. Add the grapes to a 9 ½ x 13 baking pan (mine is cast iron like this one ). Toss with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, then remove from heat and transfer the grapes to a plate for now. Leave the oven on.
From themediterraneandish.com


HERB ROASTED TURKEY - HEALTHY SEASONAL RECIPES
2021-11-09 Preheat Oven: Position oven rack in bottom-most position of the oven to accommodate the turkey. Preheat oven to 425 degrees F. Make Garlic Herb Mixture: Mix garlic in a small dish with sage, thyme, rosemary and ground pepper. If using an un-brined turkey, add 1 ½ teaspoons coarse kosher salt.
From healthyseasonalrecipes.com


HERB ROAST TURKEY RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


HERB-ROASTED TURKEY - BETTER HOMES & GARDENS
1 large onion, coarsely chopped. 1 turnip, peeled and coarsely chopped. 1 large Granny Smith apple, peeled, cored and chopped. ⅓ cup all-purpose flour. 6 cups low-sodium chicken stock. Kosher salt and freshly ground black pepper. ½ cup Calvados, apple brandy, or apple juice. 4 tablespoons cold unsalted butter, cubed (1/2 stick)
From bhg.com


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