Parsley Sage Rosemary And Thyme Turkey Breast Recipes

PARSLEY, SAGE, ROSEMARY, AND THYME TURKEY

Steps:

• Preheat oven to 325 degrees F.
• Drain juices from turkey, discard neck and giblets, and pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in large roasting pan (17-inch by 11 1/2-inch). Into pan, pour wine and chicken stock.
• In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended.
• Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh. Using rubber spatula, place three-quarters butter mixture under skin on both sides of breast bone. Gently massage skin to evenly distribute butter. Spread remaining herb butter all over outside of turkey. Sprinkle 1 1/2 tablespoons salt and 1 1/2 teaspoons freshly ground black pepper all over outside of turkey and inside cavity.
• Place onion, garlic, sage sprigs, rosemary sprigs, and thyme sprigs in cavity. With kitchen string, tie wings against body and tie drumsticks together.
• Roast turkey 1 1/2 hours. If turkey breast is getting too brown, cover loosely with foil. Roast 1 hour longer or until a meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 170 degrees F and breast temperature reaches 160 degrees F. (Internal temperature of turkey will rise 5 degrees F to 10 degrees F upon standing.)
• Carefully lift turkey from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil and let stand 15 to 20 minutes.
• Remove rack from roasting pan. Strain pan drippings into 4-cup liquid measuring cup or medium bowl. If desired, let drippings stand 1 minute to allow fat to separate from meat juices and discard fat. Carve turkey and serve with pan juices.

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY

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.

PARSLEY, SAGE, ROSEMARY AND THYME TURKEY BREAST

Steps:

• Heat oven to 325°F. In small bowl, mix all ingredients except turkey. Gently lift skin slightly from turkey breast and pat seasoning mixture evenly over flesh. Pat skin down over seasoning mixture.
• On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour 45 minutes to 2 hours 30 minutes or until thermometer reads 170°F.
• Cover with foil tent; let stand 10 minutes before carving. Remove skin before serving.

ROSEMARY ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
• Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

PARSLEY, SAGE, ROSEMARY AND THYME SALAD WITH SCRAMBLED EGGS

Steps:

• In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress. Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well. Set aside. In a medium-size skillet over medium heat, cook the bacon until nearly crisp. Lightly season the eggs with salt and pepper.
• Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute. Stir in the salad and cook, stirring, for 1 minute longer. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan. Season with salt and pepper to taste and sprinkle with Parmesan. Serve immediately.

HERBED ROASTED TURKEY

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.

PARSLEY, SAGE, ROSEMARY & THYME GRAVY RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic. Toss with olive oil. Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges. Transfer Dutch oven to stove top, and stir in wine, tomato paste, and 8 cups water. Add fresh herb sprigs, bay leaves, and peppercorns, and bring to a boil. Simmer, uncovered 30 minutes. Let stand 10 minutes. Strain liquid (you should have 5 cups), and discard solids. Peel remaining potato, and cut into small cubes. Return broth to pot with potato, and season with salt and pepper, if desired. Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups. Blend liquid with potato in blender or using immersion blender. Strain gravy through sieve or fine-meshed strainer. Season with salt and pepper, if desired. Reheat before serving, if necessary.