Herbrubbedturkey Recipes

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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


  • 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.


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)


  • 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.


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
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


  • 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 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


  • 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 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


  • 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


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


  • 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.


Tom Colicchio's Herb-Butter Turkey image

Provided by Tom Colicchio

Categories     Herb     turkey     Roast     Thanksgiving     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Gravy base
2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken broth
1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs
1 14- to 16-pound turkey
4 cups low-salt chicken broth, divided
1/4 cup all purpose flour


  • 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-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

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


  • 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.


Splayed Turkey With Herbs image

This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird - fast. Before roasting, the bird's legs are splayed so they lie flat on the bottom of the roasting pan, where they are seared. That jump-starts the cooking of the dark meat (which always needs more time than the white meat). Then, after searing, the bird is surrounded by onions and wine before going into the oven; this essentially braises the dark meat while the breast meat roasts. The result is tender dark meat and juicy white meat, all ready in under 2 hours in the oven. An added bonus: You'll get a pan full of rich oniony drippings that can enrich your gravy, or take its place entirely. To get the deepest flavor, this recipe calls for dry-brining your bird at least a day or two ahead. But you can reduce the brining time to 2 hours if you're pressed for time. Also, if you're trying this with a bird that weighs more than 13 pounds, you will need an extra-large roast pan, and to roast it for a bit longer.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time P1DT2h30m

Yield 12 servings

Number Of Ingredients 10

1 12-pound turkey, giblets and neck removed and saved for stock
2 tablespoons coarse kosher salt
1 1/2 teaspoons black pepper
Finely grated zest of 1 lemon
1 bunch lemon thyme or regular thyme
10 garlic cloves, smashed and peeled
2 fresh or dried bay leaves
2 tablespoons extra-virgin olive oil, more for drizzling
Dry white wine, as needed, for the pan
1 large onion, halved and sliced 3/4-inch thick (not thinner, or slices may burn)


  • Using a sharp knife, cut through the skin that connects legs to the breast on both sides of the turkey. Press down on thighs until they pop out of the sockets and the legs lie flat.
  • In a small bowl, stir together salt, pepper and lemon zest. Smear mixture all over turkey, including inside the cavity. Pat herb sprigs and garlic all over bird. Stuff bay leaves into cavity. Refrigerate, uncovered, overnight or for up to 2 nights.
  • Remove turkey from the refrigerator 1 hour before you want to roast it. Remove all but the top rack from the oven. (You can remove that, too, but if you leave it in, you'll be able to roast something else at the same time as the turkey.)
  • Heat oven to 450 degrees. Take all the herb sprigs and garlic cloves off the surface of the turkey and stuff them into the cavity.
  • Place a large, empty heavy-duty roasting pan on top of the stove, across two burners if possible. Heat up the pan for a minute or so, until the pan is quite hot. Add the oil, let it heat up for a few seconds, then add the turkey, breast side up, so the legs are parallel to the short sides of the pan and have room to flop open. Press down on the splayed legs so they touch the bottom of the pan. Let turkey sear for 5 minutes, pressing down on the legs occasionally.
  • Pour enough wine into the bottom of the pan to reach a depth of 1/8 inch. Scatter onions around turkey and sprinkle them lightly with salt. Drizzle turkey and onions with a little oil.
  • 7. Transfer pan to oven, setting it directly on the oven floor (not on a rack). If you have an electric oven, position the rack at the lowest possible position. Top with a pizza stone, if you have one. Place turkey in its roasting pan on the rack and cook as directed. Roast for 30 minutes.
  • Reduce heat to 350 degrees, give the onions a stir, and if the bottom of the pan is dry, add a splash of wine to moisten the onions. (As the turkey continues to cook, occasionally check the onions to make sure they don't dry out or they may burn, adding wine as needed.) Roast until an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165 degrees and the breast meat reaches at least 160 degrees, about another 40 to 65 minutes depending upon your oven and the pan you use. Transfer turkey to a cutting board and let rest for 20 minutes before carving.


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


  • 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 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


  • 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

More about "herbrubbedturkey recipes"

2017-12-03 Tie the turkey legs together with kitchen twine. Rub the herb butter all over the outside of the turkey and under the skin of the breast. Season to taste with salt and pepper. Place the chicken broth in a medium saucepan on the stove and keep warm over low heat. Place the turkey in a roasting pan and bake for 45 minutes.
From dinneratthezoo.com

2015-11-22 Transfer the turkey to a large roasting pan, breast side up. Add the remaining butter to the outside of the skin, spreading all over. Finish by seasoning with salt and pepper and drizzling with olive oil. Roast the turkey in the preheated oven for 15 minutes. Take the roasting pan out of the oven and baste the turkey with the pan juices.
From oliviascuisine.com

2006-11-25 Preheat oven to 325 degrees F. Remove giblets and neck from inside turkey; set aside. Discard liver or save for another use. Cut neck …
From goodhousekeeping.com

Step 4. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with the olive oil. Insert an oven-going meat thermometer in the center of one of the inside thigh muscles. Roast 3 to 3 3/4 hours or until meat thermometer registers 180 degrees F and center of stuffing registers 165 degrees F. Step 5.
From eatingwell.com

2021-11-23 Steps to Make It. 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.
From thespruceeats.com

1 tbsp (15 mL) Balsamic Vinegar. 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 ...
From canadianturkey.ca

2018-10-31 Remove turkey from refrigerator and let come to room temperature for about an hour. Preheat oven to 400 degrees. After an hour remove turkey from packaging then remove the neck and gizzard bag from the turkey cavity (discard or save for stock). Pat the turkey dry with paper towels on both the inside and outside.
From erhardtseat.com

2017-11-15 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.
From recipetineats.com

2018-11-19 Herb butter paste. Tie the fresh herb sprigs leftover from the Herb Butter Paste together butcher twine and set aside. Cut the apple, orange, yellow onion into quarters, slice the garlic in half and cut short pieces of celery. This gets …
From sweetdaddy-d.com

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

2021-11-04 Instructions. Preheat the oven to 450 degrees F. Coat a baking dish with cooking spray. Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine. Loosen the skin of the turkey breast.
From dinneratthezoo.com

2020-10-02 Preheat the oven to 450 degrees F. Take a large square of aluminum foil and fold it in half to make a triangle. Shape the triangle over the breast of the turkey to create a shield, then set aside. Rub the turkey all over with a drizzle of olive oil. Transfer the roasting pan to the oven and cook for 20 minutes.
From houseofnasheats.com

Home Recipes. Easy Herb Turkey. Easy Herb Turkey. Prep Time < 30 minutes . Total Time . 3+ hours . Servings . 12 . Calories . 210 . Per Serving . Gluten Free. Low Carb. Low Calorie. High Fiber. Ingredients. 1 (12- to 14-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen. 3 tablespoons olive oil. 1 tablespoon Italian seasoning. 2 teaspoons coarse salt. 2 …
From butterball.com

2018-12-19 Remove the turkey from the oven. Let stand about 20 minutes. Add 1/2 cup water to the pan; scrape up the drippings and browned bits. Pour into a gravy separator or skim off the fat. Set aside. In a saucepan, combine the sage, thyme, parsley, honey and apple juice. Simmer over medium heat until reduced by half.
From mayoclinic.org

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

2016-11-01 Prep: First, preheat oven to 450 degrees and then combine all ingredients for herb butter together (I do this in a food processor); set aside.; Clean: Second, clean and season turkey and add stuffing or alternatively extra vegetables. Rub herb butter all over the outside of the bird. Fill: Next, place chopped onion, carrots and celery in the bottom on the pan and then add …
From itisakeeper.com

2015-09-10 Method. Herb-Rubbed Roast Turkey: In small bowl, whisk together oil, paprika, rosemary, thyme, sage, savory, salt and pepper. (Make-ahead: Cover and store at room temperature for up to 48 hours.) Remove giblets and neck from turkey; place neck in roasting pan. Twist wings and tuck behind back.
From canadianliving.com

2021-11-05 Directions. In a small bowl, combine paprika, oregano, basil, sage, onion powder and pepper. Rub mixture onto turkey before roasting.
From parade.com

Instructions Checklist. Step 1. If roasting, preheat oven to 325°F. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey cavity; pat dry with paper towels. To apply desired herb rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread desired herb rub ...
From bhg.com

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

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, thyme, garlic, …
From wholesomeyum.com

2019-11-18 Preheat your oven to 325 degrees F. Remove turkey from packaging and remove neck and giblets from cavity. Rinse turkey and pat exterior and cavity of turkey dry with paper towels. Place the turkey (breast side up) on a rack in a shallow roasting pan. Place softened butter and seasonings in a medium bowl.
From theblondcook.com

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

2018-08-30 Place turkey breasts on grill grate situated over foil pan, cover, positioning top air vent opposite of wood chunk. Cook until an instant read thermometer registers 160°F in the thickest part of the breast, about 1 1/2 to 2 hours. Remove turkey from grill and allow to rest, uncovered, for 20 to 30 minutes. Remove breasts from bone, slice, and ...
From seriouseats.com

2021-09-21 Pat the turkey breasts thoroughly dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil …
From greatist.com

Step 2. Place turkey on rack set in large roasting pan. Tuck wing tips under and tie legs together with kitchen string to hold shape. Step 3. Pour 1 cup water into bottom of roasting pan. Whisk together olive oil, lemon juice, salt, herbs and pepper. Rub half of mixture over turkey; cover with foil and roast 2 1/2 hours.
From perdue.com

2021-11-16 Pour about 2 cups of chicken or turkey broth into the bottom of the roasting pan Transfer the roasting pan to a preheated 325 degree F oven. After 1 hour, baste the turkey with the broth and pan drippings. I like to baste the turkey about once every 30 to 40 minutes, adding additional broth, if needed.
From fromvalerieskitchen.com

Roast for 2-1/2 hours. Remove foil; cut kitchen strings between drumsticks so thighs cook evenly. Continue roasting 1 hour more or until internal temperature of innermost thigh, wing, and thickest part of turkey breast reaches 165 degrees and turkey is no longer pink.
From hy-vee.com

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

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

Directions. Preheat the oven to 350°F (177°C). In spice mill, grind the mushrooms, garlic salt, salt, peppercorns and rosemary into a powder. Reserve 2 Tbsp of mushroom powder for the gravy. In a small bowl, combine the butter and mushroom powder until incorporated and spreadable.
From canadianturkey.ca

Rub the herb mixture on the meat, under the skin. Pat the skin back into place. Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
From finecooking.com

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

Preheat oven to 425 degrees F. Advertisement. Step 2. Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper. Step 3. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic.
From bhg.com

2021-11-22 Rub the herb mixture on the meat, under the skin. Pat the skin back into place. Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
From skinnytaste.com

2018-08-30 1 whole turkey, neck and giblets reserved, about 10 to 12 pounds (see note) 12 tablespoons (1 1/2 sticks) butter, divided. 1/2 cup finely minced parsley leaves. 1 tablespoon finely minced fresh thyme leaves (or 2 teaspoons dried thyme) 1 tablespoon finely minced fresh sage leaves. 1 tablespoon finely minced fresh rosemary leaves.
From seriouseats.com

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