ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
- On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
- Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
- Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.
ENGLISH HONEY-ROASTED TURKEY
Because I usually have very herb- and chestnut-filled stuffing, I wanted a roast turkey that is simple and traditional. I picked up this recipe in England, and absolutely love it. The gravy made from the pan drippings is heavenly!
Provided by JLamb36
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h30m
Yield 10
Number Of Ingredients 9
Steps:
- Pat the turkey dry inside and out with paper towels. Rub the cut lemon halves lightly over the skin of the turkey. Season inside and out with salt and pepper to taste. Place the lemon halves, apple, onion, and potato into the cavity of the turkey. Place into a close-fitting roasting pan.
- Stir the butter and honey together in a small saucepan over medium-low heat until the butter has melted and the mixture is evenly blended. Spoon the honey mixture over the turkey, coating the entire outer surface. Allow to stand 30 minutes, reapplying the honey mixture several times.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake the turkey in the preheated oven for 30 minutes, basting two or three times with the drippings and honey mixture. Reduce the temperature to 350 degrees F (175 degrees C), and cook 30 minutes more, basting frequently. If needed, use a cup of chicken stock to keep the pan juices from drying out.
- Cover the turkey with aluminum foil, and continue roasting until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the foil during the last 15 minutes and baste one last time. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 15 minutes before slicing.
Nutrition Facts : Calories 816.4 calories, Carbohydrate 20.2 g, Cholesterol 286.4 mg, Fat 38.8 g, Fiber 1.3 g, Protein 92.7 g, SaturatedFat 13.6 g, Sodium 341.8 mg, Sugar 15.4 g
HONEY ROASTED TURKEY BREAST
I like to serve this hot with a nice side dish or throw it in the fridge and serve on a sandwich. If I didn't keep kosher, I would use butter.
Provided by Abba Gimel
Categories Turkey Breasts
Time 2h15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Place the turkey breast in a shallow roasting pan.
- In a medium sauce pan, combine remaining ingredients and gently simmer for 3-5 minutes, allowing the flavor from the sprig on rosemary (I used one that was about 5 inches long) to infuse into the sauce. Remove and keep the sprig of rosemary.
- If you have an injector, inject about 1/2 of the wine/butter/honey mixture into the breast in several locations. Drizzle another 1/4 of the mixture on top of the breast. Season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really doesn't need it.
- If you don't have an injector, just pour about 1/2 of the mixture on the breast and then season with pepper.
- Place the sprig of rosemary across the top of the breast.
- Place in an oven preheated to 325 f until the turkey reaches an internal temperature of 160. This took our oven about 2 hours but keep a close eye on it so you don't dry it into turkey jerkey instead of turkey breast. At about 45 minutes, baste it with some of the remaining butter/wine/honey mixture. At 1hour and 15 minutes start basting it every 30 minutes with the juices from the pan.
- Remove at 160 degrees, discard the rosemary, and wrap the breast in foil for at least 15 minutes but will stay warm for much longer.
APPLE AND HONEY FLAVORED ROASTED TURKEY
When I was in Ethiopia, I was not introduced to Turkey meat and I never cooked it. The first year in the United States, I roasted chicken with some other dishes and celebrated Thanksgiving. The following year, my best friend Carole gave me her recipe. Initially, I followed hers and gradually changed to my own. This is one of my family favorite roasted Turkey:
Provided by yewoinfamilycooking
Categories Poultry
Time P1DT3h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place the turkey as wrapped in the refrigerator for a day or two to defreeze.
- Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);.
- Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat.
- Under cold water, rub the turkey gently with your fingers to make sure it is clean.
- When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.
- Place the turkey, breast side up on roasting pan with rack.
- Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices.
- Tuck wings; tie legs together.
- Mix the paprika, garlic, black pepper and salt.
- Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices.
- Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves.
- Pour 3 cups of the mixed stock into the bottom of the roasting pan.
- Cover the turkey with an aluminum foil making it like a tent.
- Preheat oven to 350°F.
- Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours.
- Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time.
- Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.
- Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.
Nutrition Facts : Calories 1197, Fat 62.9, SaturatedFat 20.9, Cholesterol 475.9, Sodium 436.7, Carbohydrate 15.7, Fiber 3.4, Sugar 8.6, Protein 136.7
HONEY-GLAZED TURKEY
Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. -Mary Smolka, Spring Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 20 servings (8 cups stuffing).
Number Of Ingredients 21
Steps:
- Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.
Nutrition Facts : Calories 464 calories, Fat 14g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 2g fiber), Protein 51g protein.
HONEY SMOKED TURKEY
Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!
Provided by ABAYIFO
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
- Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
- In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
- Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
- Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
- Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.
Nutrition Facts : Calories 647 calories, Carbohydrate 25.3 g, Cholesterol 228.5 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.9 g, SaturatedFat 7.9 g, Sodium 776.3 mg, Sugar 24.6 g
HONEY-CITRUS GLAZED TURKEY
A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 16 servings (3 cups gravy).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.
Nutrition Facts :
HONEY,LEMON PEPPER GARLIC ROASTED TURKEY WITH GRAVY
Make and share this Honey,lemon Pepper Garlic Roasted Turkey With Gravy recipe from Food.com.
Provided by KseL1694
Categories One Dish Meal
Time 6h
Yield 4 pounds, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Clean and dry the chicken. Place turkey in large bowl.
- Starting at neck cavity, carefully start cutting the turkey skin, so that it remains on turkey,but is easy to pull back, using your fingers to pull back skin.Do not pull skin off of turkey,just pull skin back.
- Pour broth over turkey, under skin.
- Insert 2 pieces of garlic, and 2 sprigs of rosemary under breast skin,rub garlic under skin of turkey,then leave garlic, and rosemary under skin.Rub garlic under the skin of wing and drumstick sections to,let garlic rest under skin in the center of the breast.
- Pull back skin from wings and drumsticks. Rub oregano, sage and tarragon, under breast drumstick and wing skin.Pull skin back so that turkey is covered with it's original skin.
- Season turkey skin with lemon pepper,salt, and poultry seasoning. Place remaining garlic,onion,celery, and bay leaf in the body cavity of turkey. cover turkey and refrigerate for 1- 2 hours.
- In a separate bowl combine honey and lemon juice. Rub mixture into skin of turkey,making sure to coat breast,wings, and drumsticks.
- Remove turkey from bowl with broth,and place in slow cooker on low,or preheat oven to 250 degrees and place turkey in a ovensafe pan. Cook turkey for 4- 6 hours or until juices run clear, when turkey is pierced with knife, and turkey is not pinkish in inside.
- Remove turkey from pan,leaving at least 1 tablespoon of reserved pan drippings.
- In a small pan or skillet brown 1 tablespoon flour.Remove flour from pan,and mix with water.Mix browned flour water mixture with 1 tablespoon of pan drippings,mix well and heat gravy on low for 5 minutes. Stir in salt pepper, Accent, and GravyMaster. Remove from heat, and pour over sliced turkey, mashed potatoes, and/or rice. serve while hot, enjoy.
Nutrition Facts : Calories 1015, Fat 32.5, SaturatedFat 8.9, Cholesterol 294.8, Sodium 2224.5, Carbohydrate 78.4, Fiber 1.5, Sugar 71.8, Protein 101.8
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