Herbed Rubbed Turkey Recipes

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SAVORY HERB RUB ROASTED TURKEY



Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 12 servings

Number Of Ingredients 11

2 tablespoons McCormick® Sage, Rubbed or 2 tablespoons McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
3/4 teaspoon McCormick® Nutmeg, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil
.

Steps:

  • 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

HERB-RUBBED TURKEY



Herb-Rubbed Turkey image

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

1 turkey (10 to 12 pounds)
1 tablespoon each salt, dried thyme and marjoram
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons rubbed sage
3/4 teaspoon celery seed, crushed
3/4 teaspoon pepper
2 medium carrots, cut into pieces
1 medium onion, cut into wedges
1 celery rib with leaves, cut into pieces
ROASTED GARLIC GRAVY:
2 whole garlic bulbs
3 teaspoons olive oil, divided
2 celery ribs, cut into pieces
1 medium onion, cut into wedges
1 medium carrot, cut into pieces
6-1/4 cups water, divided
10 black peppercorns
2 whole cloves
3 sprigs fresh parsley
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 cup cornstarch
1/4 teaspoon salt
Pepper to taste

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 :

HERB-RUBBED TURKEY



Herb-Rubbed Turkey image

To ensure a moist and tender turkey, baste it often, and take it out of the oven when it reaches the specified temperature; the bird will continue to cook as it rests.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 5

1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
Herb Rub
4 cups Simple Stuffing
2 tablespoons butter, room temperature
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Working from both ends of the turkey,slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.
  • Loosely fill neck cavity and large cavity with 4 cups stuffing. Using kitchen twine, tie legs together securely. Rub all over with butter, and season generously with salt and pepper. Place neck, giblets, and 3 cups water in bottom of roasting pan.
  • Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted intothickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours total.
  • Remove foil; raise oven heat to 400 degrees. Roast, basting every 15 minutes, until thermometer inserted in thigh (avoiding bone) reaches 170 degrees, 45 minutes to 1 hour more (temperature will rise about10 degrees as turkey rests). If browning too quickly, cover loosely with foil; add more water if pan becomes dry.
  • Transfer turkey to a cutting board, cover loosely with foil, and let rest at least 30 minutes before carving.Reserve pan with drippings for White-Wine Gravy. To carve: Remove and slice breasts; remove wings. Pull each leg away from body, cutting through thigh joint;cut through leg joint to separate thigh from drumstick.

Nutrition Facts : Calories 439 g, Fat 16 g, Protein 69 g

HERBED RUBBED TURKEY



Herbed Rubbed Turkey image

Rubs really have a way of locking in the flavor of meats. Here a wonderful blend of seasonings makes turkey extraordinary.-Twila Burkholder, Middleburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 20 servings

Number Of Ingredients 12

2 tablespoons rubbed sage
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons celery seed
2 teaspoons dried parsley flakes
2 teaspoons curry powder
2 to 3 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon ground mustard
1/4 teaspoon ground allspice
3 bay leaves
1 turkey (14 to 16 pounds)

Steps:

  • In a small bowl, combine the first 10 ingredients. Rub half the seasoning mixture in the cavity of the turkey; add the bay leaves. Rub remaining mixture over the turkey skin. , Tie the drumsticks together and place turkey in a roasting pan. Roast using your favorite cooking method until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover turkey and let stand for 15 minutes before slicing.

Nutrition Facts : Calories 376 calories, Fat 17g fat (5g saturated fat), Cholesterol 172mg cholesterol, Sodium 476mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.

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 TURKEY RUB



Herb Turkey Rub image

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

4 teaspoons chopped fresh rosemary leaves
4 teaspoons chopped fresh thyme
4 teaspoons minced onion
4 teaspoons minced garlic
¼ cup white wine Worcestershire sauce
2 teaspoons coarse kosher salt
½ teaspoon ground black pepper
¼ cup olive oil

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

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

SAVORY HERB TURKEY RUB



Savory Herb Turkey Rub image

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

1/4 cup olive oil
4 teaspoons minced onion
4 teaspoons minced garlic
4 teaspoons chopped fresh rosemary
4 teaspoons chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon ​ balsamic vinegar
2 teaspoons finely chopped fresh sage
2 teaspoons salt

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

MCCORMICK SAVORY HERB RUB ROASTED TURKEY



Mccormick Savory Herb Rub Roasted Turkey image

Make and share this Mccormick Savory Herb Rub Roasted Turkey recipe from Food.com.

Provided by internetnut

Categories     Poultry

Time 3h45m

Yield 1 turkey, 12 serving(s)

Number Of Ingredients 10

12 -14 lbs whole turkey (fresh or frozen, if using frozen be sure it's thawed)
1 tablespoon vegetable oil
2 tablespoons mccormick rubbed sage
1 tablespoon mccormick paprika
1 tablespoon Lawry's Seasoned Salt
2 teaspoons mccormick garlic powder
1 teaspoon mccormick ground black pepper
3/4 teaspoon mccormick ground nutmeg
1 large onion, cut into wedges
6 McCormick® Bay Leaves

Steps:

  • Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tablespoon of the seasonings inside the turkey. Spread remaining seasoning over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add 1/2 cup water to pan. Cover loosely with heavy-duty foil.
  • Roast in preheated 325 oven 1 hour. Remove foil. Roast 2-2 1/2 hours longer or until internal temperature reaches 165 (175 in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make gravy.

Nutrition Facts : Calories 551.8, Fat 27.9, SaturatedFat 7.7, Cholesterol 225.8, Sodium 217.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.7, Protein 68.2

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

HERB-RUBBED TURKEY WITH ROASTED-GARLIC GRAVY



Herb-Rubbed Turkey with Roasted-Garlic Gravy image

Provided by Kathryn Matthews

Categories     Garlic     Herb     Poultry     turkey     Roast     Thanksgiving     Low Carb     Low Fat     Dinner     Healthy     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Turkey
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh sage leaves
1/2 cup fresh rosemary leaves
1/2 cup fresh thyme leaves
22 medium garlic cloves (about 3 heads)
1 (10- to 12-pound) turkey, preferably organic or free-range
1 large or 2 medium onions, sliced into thin rings
2 tablespoons plus 1 teaspoon grapeseed oil
Roasted-garlic gravy
1 head garlic, end cut off, brushed with olive oil and wrapped in aluminum foil
3 1/2 cups (28 ounces) low-sodium chicken broth, preferably organic
1/4 cup all-purpose flour

Steps:

  • One day ahead:
  • Process herbs and garlic in food processor until finely minced. Set aside.
  • Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.
  • To roast:
  • Let turkey stand at room temperature 1 hour before serving. Set oven rack at lowest position and preheat oven to 350°F. Spread sliced onions on bottom of heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey directly on bed of onions. They will prevent sticking and flavor drippings.) Brush turkey with grapeseed oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with grapeseed oil and tent, greased side down, over turkey breast. Place turkey in oven so legs face back of oven and bird, breast side up, faces door. Place wrapped garlic on oven rack.
  • Roast 45 minutes. Remove garlic from oven. Remove foil from turkey and turn pan around. Roast until thermometer inserted in thickest part of thigh registers 170°F and juices run clear when thigh is pierced with fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings. Let turkey stand 20 minutes before carving.
  • Prepare gravy while turkey rests:
  • Pour drippings into 4-cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to measure 3 cups.
  • Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.

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From perdue.com


GARLIC + HERB TURKEY CUTLETS | CLEAN FOOD CRUSH
2020-04-11 Instructions. Start by preparing your marinade/rub; in a small mixing bowl, combine minced garlic, 1 Tablespoon olive oil, chopped herbs, sea salt and pepper. Generously rub this mixture really well all over your turkey cutlets and let marinate for 30 minutes or overnight (in the fridge!). Heat a large skillet over medium-high heat, add 1 ...
From cleanfoodcrush.com


HERBED TURKEY WITH ROASTED GARLIC GRAVY RECIPE | MYRECIPES
Preheat oven to 325°. Advertisement. Step 2. To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced. Step 3. To prepare turkey, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil.
From myrecipes.com


HERBED TURKEY RUB | CANADIAN TURKEY
1 tbsp (15 mL) Onion, minced. 4 tsp (20 mL) Fresh Rosemary, chopped. 4 tsp (20 mL) Fresh Thyme, chopped. 4 tsp (20 mL) Garlic, minced. 1 tsp (5 mL) Salt. This is a great rub for turkey any way you plan to cook it. It really is best that you use fresh rosemary because you want the oils from the rosemary to season the turkey.
From canadianturkey.ca


SEARED, HERB-RUBBED TURKEY BREASTS – OCTOFREE
Preheat oven to 350 degrees. Season turkey breast halves liberally with salt and pepper on all sides. Place one piece of 12-inch long kitchen twine so it makes a horizontal line at the top of a cutting board. Place another 12-inch piece of twine below and parallel to the first one, leaving about two inches of room between the pieces of twine.
From octofree.com


HERB BUTTER TURKEY RUB - WEEKEND CRAFT
2021-11-25 Instructions. Thaw the turkey according to the instructions on the package. Remove neck and giblets. Combine softened butter, herbs and salt and pepper. Carefully and gently loosen the skin away from the turkey breast and legs using your hand. Make sure not to rip the skin this is important for keeping the moisture in.
From weekendcraft.com


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


HERB BUTTER TURKEY RECIPE - A TABLE FULL OF JOY
Pat the turkey dry with a paper towel. This helps the skin to crisp up nicely during baking. Combine the rosemary, thyme, sage, salt, and pepper in a small bowl. Then take the mixture and rub it inside the cavity of the turkey. Then quarter the …
From atablefullofjoy.com


CITRUS AND HERB BUTTER ROASTED TURKEY - THE COMFORT OF COOKING
Preheat the oven to 325 degrees F. Remove turkey from packaging and discard internal organs. Place turkey on top of a roasting rack inside a large roasting pan. Pat dry all over with paper towels. Tuck wing tips underneath the turkey. Carefully loosen skin by running your hand between skin and breast meat, then leg meat.
From thecomfortofcooking.com


SMOKED TURKEY WITH HERB RUB RECIPE | SOUTHERN LIVING | MYRECIPES
Step 2. Stir together butter and reserved 1 tablespoon herb rub. Loosen skin from turkey breast without totally detaching skin; spread butter mixture under skin. Replace skin, securing with wooden picks. Tie ends of legs together with kitchen twine, tuck wing tips under, and let stand at room temperature 30 minutes. Step 3.
From myrecipes.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-BUTTER TURKEY RUB - DERRICK RICHES
2017-10-01 Increase the recipe to 1 1/2 if your turkey is between 16-18 pounds, and double the recipe for a 19-22 pound bird. Ingredients for Herb-Butter Turkey Rub: Unsalted butter; Fresh herbs: rosemary, thyme, and marjoram; Salt, *omit if you’ve brined the turkey, or if your turkey was prepackaged in a sodium brine solution* Granulated onion or onion ...
From derrickriches.com


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