FESTIVE ROAST TURKEY WITH ROSEMARY, GARLIC AND LEMON SAUCE
Celebrate this festive season with nothing other than a well prepared, moist, tender festive turkey! We've come up with this amazing recipe flavored with the aromas of rosemary and lemon for a truly memorable family meal!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h20m
Number Of Ingredients 8
Steps:
- To ensure your amazing festive turkey is thoroughly cooked the first thing you need to do is let it sit at room temperature for about an hour. That-way the meat will be the same temperature throughout and cooked evenly.
- Preheat your oven at 400F (200C) with the rack placed in the lower third of the oven. You don't want this amazing festive turkey to get burned, do you?
- Now its time to prepare the glazing. In a small saucepan heat the oil till hot but not enough to cause the ingredients to sizzle. Place the rosemary, garlic and lemon zest and bring to a simmer over medium heat. Cook until the lemon is slightly shriveled and garlic is soft. It should take about 2-3 minutes.
- Remove the glazing from the heat and let it cool.
- Now its time to start preparing your amazing festive turkey! Start by tucking its wing tips underneath the body. Season on the inside with plenty of pepper and some salt - careful not to make it too salty though!
- Fill stuff the turkey with your stuffing, fold the neck skin over the opening and tie the legs together with a kitchen twine.
- Now for the glazing. Brush your amazing festive turkey with 1/2 cup of the rosemary-lemon oil and sprinkle some salt and pepper.
- Peal your onions in quarters and layer them on the bottom of a heavy roasting pan. Place your roasting rack on top followed by your perfectly seasoned and glazed festive turkey!
- Roast until the turkey is golden brown. It will take about 45 minutes to 1 hour. To keep it nice and moist reduce heat to 375F (190C), add 1 cup of water to the pan, brush with the rosemary oil. Remember to cover with a lid or foil at this stage. Repeat every 30 minutes. If the pan becomes dry remember to add some more water.
- The best way to know when your festive turkey is done is using a meat thermometer in the thickest part of the thigh. If it reads 165F (73C) it's done!
- Once ready, transfer your amazing festive turkey to a platter or carving board and loosely tent with foil. Remember to let it rest for 30 minutes as the juices are still hot on the inside and if carved straight away they will simply run out of the meat...
- You can use your roasting pan glazing as a base for an amazing white wine gravy. Just add 1 cup of white wine and let it simmer for a few minutes for an amazing sauce...
ROAST TURKEY WITH LEMON & GARLIC
Love crispy skin on roast turkey at Christmas? You'll be fan of this recipe, which uses storecupboard ingredients to make a festive favourite even more special
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 3h55m
Number Of Ingredients 10
Steps:
- Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
- Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
- Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
- Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
- Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
- Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.
Nutrition Facts : Calories 679 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 94 grams protein, Sodium 4.8 milligram of sodium
ROASTED TURKEY WITH GARLIC, ROSEMARY AND ROASTED LEMON WITH CREMINI MUSHROOM GRAVY
Provided by Bobby Flay
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting.
- Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity. Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity). Put 2 lemon halves into the cavity.
- Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan. Place a roasting rack in the pan and place the turkey on the rack. Add 2 cups of the stock to the bottom of the pan and place in the oven. Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat. Keep covered and warm.
- Roast the turkey for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours. Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
- Strain the juices into a bowl through a strainer. Let the fat rise to the top of the stock and remove 1/4 cup of the fat. Reserve the fat to make the gravy. Reserve the strained juices for the gravy.
- For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes. Stir in the flour and cook until pale golden brown. Whisk in the red and white wine and cook until evaporated. Add the reserved roasting liquid and chicken stock and bring to a boil. Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes. Stir in the parsley and season with salt and pepper.
- Carve the turkey and serve with the cremini mushroom gravy.
ROSEMARY LEMON ROAST TURKEY
Roasting a turkey is really, really easy. Before we get started, here are a few pointers. Other cooks may disagree - if so, please join the turkey conversation by posting a comment below! If there's not a big price difference between fresh and frozen, buy a fresh turkey. They're juicier, which is wonderful because roasting is a dry cooking process. I bought a fresh turkey at Aldi for 99 cents per pound. Unless you have 5 or 6 days to allow a frozen turkey to thaw in your refrigerator, you need to buy a fresh turkey. I have never... not once... seen a frozen turkey fully thawed after only 3 days in my refrigerator (which is what the directions on the turkey wrapping often promise). Bigger is not better. If you're feeding a lot of people, consider buying two small turkeys (10 - 12 pounds each) instead of one, massive bird. Smaller turkeys roast more evenly, and because they require less time in the oven, they are less likely to dry out. You don't need a special roasting pan, a baster, a "turkey bag" (to cook a turkey in plastic??), or any other strange turkey paraphernalia. A 10 pound turkey will fit in a 9×13 cake pan. A larger turkey will fit on a jelly roll pan, or any baking sheet with sides at least 1 inch high. Let's get started!
Provided by Crowded Earth Kitch
Categories < 4 Hours
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Step 1) In the kitchen sink, remove your turkey from the wrapping. Find the bag of giblets and remove it from your turkey. Check both ends of your turkey for that bag of giblets!
- Step 2) Rinse your turkey with cold water on the inside and the outside. Lift the turkey and turn it upside down to drain for a moment. Pat the turkey dry with a clean kitchen towel (and put that towel immediately in the hamper, so you don't accidentally use it for anything else).
- Step 3) Place your turkey in a pan or on a roasting sheet. Rub salt and pepper onto the skin.
- Step 4) Poke a few holes with a paring knife in each lemon. Insert rosemary sprigs into several of the holes in each lemon, as shown.
- Step 5) Insert one of the rosemary lemons completely inside of the turkey. Rest the other rosemary lemon near the opening of the turkey cavity.
- Step 6) Coat the outside of your turkey with melted butter. Don't use so much butter that it drips all over the pan (try to avoid that), but make sure at highest part of the turkey is covered. The butter will spread down the sides of the turkey as it roasts, sealing in flavor and giving the turkey skin a golden color.
- Note: We are buttering our turkey skin instead of basting. It's easier and prevents the meat from drying out. A buttered turkey will have a slightly darker color than a basted turkey (or a turkey in a bag), and the skin will be crispy. The end result is delicious!
- Step 7) Showtime! Place your turkey in a preheated, 325 degree oven on the lowest rack possible. Your turkey needs to slowly roast until a meat thermometer poked into the thickest part of the turkey (but not against a bone) registers 165 degrees. Your turkey might have a little red timer attached - this timer will pop out when your turkey is done. It's STILL a good idea to check the temperature. Your turkey needs to reach 165 degrees in order to prevent food-borne illness!
- How long will your turkey need to roast? That is the million dollar question! Every turkey and every oven is a little bit different. At 325 degrees, a 10 - 12 pound turkey will require approximately 3 hours of roasting time. Check your turkey after 2 1/2 hours, but don't open the oven door before then!
- Step 8) Let your roasted turkey rest on the countertop for 15 minutes before carving. A "tent" of aluminum foil (just a very loose covering of foil) can be used to prevent heat loss, but that's not entirely necessary.
- Enjoy your roasted turkey!
- PS - Don't wash that pan! In our next Crowded Earth Kitchen post, we'll show you how to make gravy with the drippings on that turkey pan!
Nutrition Facts : Calories 1056, Fat 54.4, SaturatedFat 16.3, Cholesterol 443.7, Sodium 587.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 131.2
ROAST TURKEY WITH ROSEMARY AND LEMON
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
- Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
- Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
- Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.
Nutrition Facts : Calories 663 g, Fat 33 g, Protein 83 g
GARLIC ROSEMARY TURKEY
The house smells so good while this turkey is cooking that my family can hardly wait to eat! The garlic, herbs and lemon are so simple, but they're all you really need for this turkey to shine. -Cathy Dobbins, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity., Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour., Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 414 calories, Fat 14g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 159mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 66g protein. Diabetic Exchanges
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