Prosecco Roasted Turkey With Lemon And Thyme Recipes

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LEMON-HERB ROASTED TURKEY



Lemon-Herb Roasted Turkey image

Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! -Felicia Smith, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Steps:

  • Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

ROSEMARY LEMON ROASTED TURKEY



Rosemary Lemon Roasted Turkey image

You are five ingredients away from this delicious rosemary and lemon roasted turkey - an elegant family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h25m

Yield 12

Number Of Ingredients 5

6 sprigs rosemary
3 lemons, cut into fourths
12- to 14-pound turkey
2 tablespoons vegetable oil
1 teaspoon garlic salt

Steps:

  • Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
  • Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.

Nutrition Facts : Calories 385, Carbohydrate 0 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg

WHITE HOUSE THYME ROASTED TURKEY



White House Thyme Roasted Turkey image

Provided by Food Network

Categories     main-dish

Time 15h45m

Yield 16 servings

Number Of Ingredients 14

1 gallon water
1 bunch fresh thyme
4 whole heads fresh garlic, cut in half horizontally
2 medium yellow onions, peeled and quartered
4 lemons, zest removed in large strips
1 tablespoon whole black peppercorns
6 fresh or dried bay leaves
1 cup kosher salt
1 cup light brown sugar
Ice
One 20-pound fresh turkey, neck and giblets removed, rinsed
2 sticks (1 cup) unsalted butter, room temperature
2 teaspoons fine sea salt
1 tablespoon freshly ground black pepper

Steps:

  • For the brine: Heat the water, thyme, garlic, onion, lemon zest, peppercorns, bay leaves, kosher salt and light brown sugar in a large saucepan over medium-high heat, stirring frequently, until the sugar and salt dissolve. Transfer the liquid to a clean 5-gallon bucket. Add enough ice to total 3 gallons of liquid and mix until incorporated.
  • For the turkey: Add the turkey to the bucket with the brining liquid and refrigerate for at least 12 hours.
  • When ready to roast, preheat the oven to 450 degrees F. Have ready a large roasting pan with a rack.
  • Remove the turkey from the brining liquid and use paper towels to pat it as dry as possible inside and out. Rub the turkey with the butter all over, including the cavity, and sprinkle with the sea salt and pepper. Stuff the cavity with the thyme, garlic, onions, bay leaves and lemon zest from the brine solution. Fold the wingtips underneath the turkey. Truss the legs with kitchen twine. Place the turkey in the roasting pan, breast-side up. Fold the neck flap under.
  • Roast the turkey for 1 hour to brown it, then reduce the oven temperature to 350 degrees F and cook for another 1 1/2 to 2 hours or until a thermometer inserted in the thickest part of the thigh registers 165 degrees F. Let the turkey rest at room temperature, covered with foil, for 30 minutes before carving.

CITRUS & THYME TURKEY



Citrus & thyme turkey image

Try this traditional based turkey with its easy citrus twist that transforms it into a Christmas Day showstopper

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 4h30m

Number Of Ingredients 15

4.5-5.6kg/10-12lb turkey , thawed if frozen, giblets removed
2x bunches of lemon or regular thyme
1 orange
1 lemon
8 tbsp olive oil
Lightly spiced Christmas stuffing (see 'Goes well with' below)
4 bay leaves
4 carrots , halved lengthways and cut into chunks
1 large onion , roughly chopped
50g butter , softened
300ml/½pint red wine
1 heaped tbsp redcurrant jelly
600ml turkey or chicken stock
10 small red onions , peeled and quartered lengthways but still attached at the root
2 onion squash or 2 small butternut squash (total weight about 500g/1lb 2oz), cut into thin wedges and peeled

Steps:

  • Chop the leafy tops of the thyme but not the hard, woody branch ends (save these for the cavity). Finely grate the orange and lemon zest into a small bowl and mix with the chopped thyme, olive oil and seasoning. Mash the mix into the oil with the back of a metal spoon (or use a pestle and mortar) to release its flavour. Set aside to infuse.
  • Preheat the oven to fan 170C/conventional 190C/gas 5. Wash the turkey inside and out and dry well with kitchen paper. To make carving easier, you can now cut out the wishbone, but it's not essential.
  • Put the reserved third of the stuffing in the neck end of the turkey and push it towards the breast. Don't overfill, as the stuffing will expand during cooking. Secure the neck end flap with a small metal skewer. Weigh the stuffed turkey and calculate the cooking time - allow 18 minutes per 450g/1lb.
  • Season the turkey generously with salt and pepper inside and out. Halve the orange and lemon and put in the cavity (squeezing the fruit as it goes in) with the thyme branches and two of the bay leaves. Tie the turkey legs together to give the bird a good shape.
  • Throw the chopped carrots and onion and remaining bay leaves into a large roasting tin. Sit the turkey on top of the vegetables, smear the butter over the skin and cover with a loose tent of foil. Roast the turkey for the calculated time, basting with the pan juices every hour.
  • Meanwhile, tip the red onions and squash into a shallow roasting tray and toss in half of the thyme oil, making sure you get it right into the cuts in the onions. Set the tray aside.
  • Half an hour before the end of the turkey's cooking time, whip off the foil and leave the bird to brown. After 15 minutes, drizzle the turkey with the remaining thyme oil.
  • To test if the turkey is cooked, insert a skewer into the thickest part of a thigh - the juices should run clear. If they are still pink, cook for a further 20-30 minutes and test again. Remove the turkey from the oven and turn the oven up to fan 180C/conventional 200C/gas 6. Transfer theturkey to a serving platter, cover tightly with foil and leave to rest while you finish off the vegetables and trimmings.
  • Put the red onions and squash in the oven and roast for 30-40 minutes. At the same time, roast the bacon-wrapped sausages (see Lightly spiced Christmas stuffing, right) for 30 minutes. Now make the gravy. Discard any fat from the roasting tin. Stir the wine and redcurrant jelly into the carrots and onion in the tin. Bring to the boil and boil rapidly for 8-10 minutes to reduce by half. Scrape the sticky bits off the bottom of the tin with a wooden spoon as the gravy boils. Pour in the stock and simmer for 10 minutes until you have a dark, tasty gravy, adding salt and pepper to taste. Strain the gravy into a pan (discard the vegetables), bring back to the boil and serve in a warm jug.

Nutrition Facts : Calories 572 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 75 grams protein, Sodium 0.64 milligram of sodium

PEPPERED LEMON & THYME TURKEY WITH GOLDEN CRACKLING



Peppered lemon & thyme turkey with golden crackling image

The secret to tender turkey with golden, crisp skin is dry-brining the bird in baking powder, lemon, thyme and salt

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Yield plus at least 12 hrs dry-brining

Number Of Ingredients 11

2 tsp baking powder
2 tbsp sea salt flakes
1 tsp freshly cracked black pepper
1 tbsp finely chopped thyme leaves, plus extra thyme sprigs
1 lemon, zested then halved
5-6kg oven-ready turkey, neck removed and chopped, giblets reserved
1 onion, roughly chopped
2 carrots, roughly chopped
1 garlic bulb, halved through the equator
6 tbsp olive or sunflower oil
1 quantity vegan gravy base (see below)

Steps:

  • Up to 48 hrs or at least 12 hrs before roasting, mix the baking powder with the sea salt, pepper, chopped thyme and lemon zest. Sprinkle this all over the turkey, rubbing it into the skin. Place the turkey breast-side up in a large roasting tin or on a tray, and leave uncovered in the fridge until you're ready to roast it.
  • On the day, remove the turkey from the fridge at least 1 hr before roasting. Heat the oven to 240C/220C fan/gas 9. Remove the turkey from the tin or tray to a board, and scatter in the onions, carrots, turkey neck and giblets. If you have a roasting rack, trivet or ovenproof cooling rack, place it in or over the tin and sit the turkey on top. Put the lemon and garlic halves and some thyme sprigs into the turkey cavity, then drizzle over two-thirds of the oil, massaging it into the skin so the whole turkey is completely coated, including the legs and wings. Tie the turkey legs together using butcher's string to keep a neat shape, if you like.
  • Put the turkey in the oven and immediately turn the temperature down to 190C/170C fan/gas 5. Roast for 1 hr, then remove from the oven and brush with some of the remaining oil. Turn the tin around and return to the oven for 30 mins, then brush with more oil and roast for a further 30 mins. After the turkey has been roasting for 2 hrs, check the temperature with a probe thermometer. The thickest part of the breast should read 65C and the thickest part of the thigh 75C. If it is lower, return it to the oven for another 15 mins and check again until the correct temperature is reached. Leave to cool for 10 mins in the tin, then remove to a board to rest for 20 mins, uncovered (it will stay warm for up to an hour).
  • While the turkey rests, remove the lemon halves and garlic from the cavity and put them in the tin with the veg, turkey neck and giblets. Roughly squish everything with a wooden spoon or potato masher. If the roasting tin is flameproof, put it directly on the hob over a medium heat. If not, scrape the contents into a large, shallow pan first. Pour over as much of the gravy base as you can (that is, reserving as much as you need for any vegans or vegetarians first). Bring to the boil and simmer for 5 mins, adding a splash of water or stock if it's too thick. Strain the gravy into a jug if serving straightaway or another saucepan to reheat when needed. Carve the turkey and serve with the gravy.

Nutrition Facts : Calories 441 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 63 grams protein, Sodium 3.1 milligram of sodium

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC



Roast Turkey with Prosciutto, Rosemary and Garlic image

Categories     Garlic     Herb     Pork     turkey     Roast     Christmas     Thanksgiving     Rosemary     Prosciutto     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

1 18- to 20-pound turkey
4 tablespoons plus 1/2 teaspoon minced fresh rosemary
4 tablespoons chopped garlic
8 ounces thinly sliced prosciutto
Olive oil
3 whole heads garlic, each cut in half horizontally
2 cups (or more) canned low-salt chicken broth
1/2 cup dry white wine
3 1/2 tablespoons all purpose flour
Fresh rosemary sprigs

Steps:

  • Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
  • Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
  • Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
  • Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.

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