Roast Heritage Turkey And Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST HERITAGE TURKEY AND GRAVY



Roast Heritage Turkey and Gravy image

Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style gravy. "The eggs and giblets make it a little more rustic and a little more interesting," he said. "It's the gravy that saves that dry turkey."

Provided by Kim Severson

Categories     dinner, roasts, main course

Time 4h

Yield 10 to 16 servings

Number Of Ingredients 17

1 16- to 20-pound heritage-breed turkey
1 quart apple cider
1 cup kosher salt
2 lemons, quartered
5 bay leaves
1 medium apple, quartered but not peeled
1 medium yellow onion, peeled and quartered
6 garlic cloves
1 bunch thyme
8 tablespoons/1 stick unsalted butter, softened
6 sprigs rosemary
1 tablespoon salt
1 tablespoon pepper
1 cup red wine
3 cups turkey or chicken stock, plus more if needed
4 tablespoons cornstarch
1 hard-boiled egg, chopped (optional)

Steps:

  • A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
  • When you are ready to roast, heat oven to 350 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
  • Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird.
  • Transfer to oven and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter.
  • Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
  • Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste and season with salt and pepper.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 28 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 10 grams, Sodium 1257 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED HERITAGE TURKEY



Roasted Heritage Turkey image

A layer of butter under the skin results in a crisp exterior and moist breast meat. Allow two hours to bring the turkey to room temperature before roasting. Serve the bird alongside our Calvados Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 6h

Yield Serves 8 to 10

Number Of Ingredients 10

1 whole fresh or thawed frozen heritage turkey (about 18 pounds), such as Bourbon Red, neck and giblets reserved
4 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
12 thyme sprigs
6 sage sprigs
3 dried bay leaves
2 tart apples, such as Northern Spy or Granny Smith, sliced 1/2 inch thick (cores reserved)
1 onion, quartered
2 celery stalks, cut into 1-inch pieces
2 cups water, plus more if needed

Steps:

  • Rinse turkey inside and out; pat dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Bring to room temperature, 1 1/2 to 2 hours.
  • Preheat oven to 475 degrees, with rack in lowest position. Tuck wings under turkey. Gently separate skin from breast, and rub butter under the skin on each side. Season outside of turkey generously with salt and pepper. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.
  • Roast turkey for 20 minutes. Reduce oven temperature to 400 degrees. Baste with pan juices, and tent with foil. Roast, rotating pan, adding more water if pan is dry, and basting halfway through, until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 2 1/2 hours more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.

CHEF JOHN'S ROAST TURKEY AND GRAVY



Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  • Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  • Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  • Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  • While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  • Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

ROAST HERITAGE TURKEY WITH BACON-HERB AND CIDER GRAVY



Roast Heritage Turkey with Bacon-Herb and Cider Gravy image

Provided by Nancy Oakes

Categories     Herb     Mustard     Poultry     turkey     Marinate     Roast     Christmas     Thanksgiving     High Fiber     Dinner     Vinegar     Apple     Bacon     Fennel     Fall     Family Reunion     Christmas Eve     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 35

Bacon, dijon, and herb butter:
1 cup (2 sticks) unsalted butter, room temperature
8 ounces applewood-smoked bacon slices, coarsely chopped
1/3 cup Dijon mustard
1/4 cup chopped fresh thyme
1/4 cup chopped fresh sage
1/4 cup fresh lemon juice
1 tablespoon coarse sea salt or coarse
kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon finely grated lemon peel
Cider gravy base:
Neck reserved from 18- to 19-pound heritage turkey
1/4 cup fat reserved from turkey cavities
1 whole turkey leg (thigh and drumstick)
2 1/2 cups coarsely chopped celery
2 cups coarsely chopped onions
6 large fresh thyme sprigs
1/4 teaspoon black peppercorns
1/2 cup apple cider
2 tablespoons apple cider vinegar
8 cups chicken stock or low-salt chicken broth
4 whole sage leaves
Turkey:
1 18- to 19-pound heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base
2 teaspoons coarse sea salt or coarse kosher salt
2 teaspoons freshly ground black pepper, divided
2 cups coarsely chopped onions
2 cups coarsely chopped celery
2 cups coarsely chopped fresh fennel bulbs
2 cups coarsely chopped peeled carrots
2 cups coarsely chopped unpeeled apples
1/2 cup olive oil
3 bay leaves
1/2 cup all purpose flour

Steps:

  • For bacon, dijon, and herb butter:
  • Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. DO AHEAD: Can be made 3 days ahead. Keep chilled.
  • For cider gravy base:
  • Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot. Reserve 1/4 cup fat for gravy; return 1 tablespoon fat to pot. Return turkey parts to pot; stir in celery, onions, thyme sprigs, and peppercorns. Return pot to oven; roast uncovered 10 minutes. Add apple cider and vinegar; roast 10 minutes longer. Reduce oven temperature to 375°F. Add 8 cups stock and sage to pot; cook in oven uncovered 1 1/2 hours. Strain gravy base through fine strainer; discard solids in strainer (there will be about 5 cups gravy base). DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • For turkey:
  • Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Cover with plastic wrap or foil; chill at least 1 day. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Set rack at lowest position in oven; preheat to 350°F. Mix onions, celery, fennel, carrots, apples, oil, and bay leaves in large roasting pan. Sprinkle generously with salt and pepper. Place turkey atop vegetable mixture. Tuck wings under; tie legs together loosely to hold shape. Place turkey in oven; roast until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting with pan drippings every 30 minutes and tenting loosely with foil if browning too quickly, about 4 hours total. Transfer turkey to platter (internal temperature of turkey will increase 5 to 10 degrees).
  • Pour vegetable mixture and pan drippings into large strainer set over large bowl; press on solids to extract liquid. Discard solids in strainer. Spoon off fat from pan drippings; discard (there will be a large amount of fat in pan drippings). Reserve degreased pan drippings for gravy (about 1 cup). Remove fat from surface of gravy base; reserve 1/4 cup fat. Rewarm cider gravy base.
  • Melt reserved 1/4 cup fat in large saucepan over medium heat. Add flour; stir 3 minutes. Gradually add warm cider gravy base and degreased pan drippings. Simmer until smooth, thickened, and reduced to 51/2 cups, whisking frequently, about 5 minutes. Season gravy with salt and pepper.
  • Serve turkey with gravy.

HERB-ROASTED HERITAGE TURKEY



Herb-Roasted Heritage Turkey image

Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h

Number Of Ingredients 11

1 stick unsalted butter, room temperature
2 teaspoons finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges)
2 teaspoons finely grated lemon zest
1/3 cup minced fresh sage and 4 whole sprigs, plus more sprigs for serving
2 tablespoons minced fresh thyme and 4 whole sprigs, plus more sprigs for serving
Coarse salt and freshly ground pepper
1 heritage-breed turkey, 15 to 18 pounds, room temperature
Squash, Chestnut, and Brioche Stuffing
2 cups dry white wine, such as Sauvignon Blanc
Easy Turkey Stock
1 tablespoon instant flour, such as Wondra

Steps:

  • Turkey:Preheat oven to 425 degrees, with rack on bottom. Mash together butter, grated zests, minced sage and thyme, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.
  • Fill cavity and neck end lightly with stuffing. Transfer remaining stuffing to a 1-quart baking dish; cover with parchment-lined foil. Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a piece of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
  • Roast turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees and roast 30 minutes more. Remove cheesecloth; baste. Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees (for a conventional turkey, 165 degrees), about 1 hour, 30 minutes more, adding water to pan as needed to prevent scorching (if bird is browning too quickly, tent with foil). Transfer turkey to a platter; let stand 45 minutes. Reserve pan with drippings for gravy.
  • Meanwhile, bake remaining stuffing 25 minutes. Uncover; bake until heated through and crunchy on top, about 20 minutes more. Carve turkey and serve, topped with more sage and thyme sprigs.
  • Gravy:While turkey is resting, pour pan drippings into a fat separator; let stand until fat rises to surface. (Or use a large glass measuring cup and skim fat from top with a spoon.)
  • Bring 1 1/2 cups stock to a boil in roasting pan over two burners, scraping up browned bits from bottom of pan with a wooden spoon. Whisk together remaining 1 cup stock and flour; stir into pan. Boil until thickened and reduced, about 5 minutes.
  • Stir in defatted pan juices; cook until heated through. Season with salt and pepper. Serve hot, in a gravy boat.

OLD-FASHIONED ROASTED TURKEY WITH GRAVY



Old-Fashioned Roasted Turkey With Gravy image

Get ready for Thanksgiving! When you make this, start cooking the giblets, neck and vegetables the last 45 minutes of baking.

Provided by KittyKitty

Categories     Sauces

Time 6h30m

Yield 1 turkey, 12-15 serving(s)

Number Of Ingredients 17

1 (14 -16 lb) whole turkey
1 1/2 teaspoons mixed-up salt, divided (I use Jane's Krazy Original Mixed-Up Salt)
1 1/2 teaspoons garlic powder, divided
1 1/2 teaspoons poultry seasoning, divided
1 teaspoon ground sage
1 teaspoon pepper
5 (14 ounce) cans chicken broth, divided
1/2 cup butter, melted
2 carrots, sliced
3 celery ribs, sliced
1 medium yellow onion, sliced
1/2 cup chopped fresh parsley
1/2 cup all-purpose flour
1/2 cup water
fresh parsley
orange slice
fresh cranberries

Steps:

  • Remove giblets and neck from turkey, and chill for gravy. Rinse turkey with cold water; pat dry with paper towels.
  • Combine 1 teaspoons each mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey with mixture.
  • Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.
  • Bake, uncovered at 450°F for 1 hour. reduce heat to 425°F, shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted in thigh registers 180F, basting every 45 minutes with pan drippings.
  • Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
  • Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.
  • Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring constantly to loosen browned bits on bottom of pan.
  • Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoons each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish if desired.

Nutrition Facts : Calories 747.8, Fat 39.9, SaturatedFat 13.9, Cholesterol 283.7, Sodium 1171.9, Carbohydrate 7.5, Fiber 0.9, Sugar 1.6, Protein 83.8

More about "roast heritage turkey and gravy recipes"

ROAST HERITAGE TURKEY WITH CIDER GRAVY RECIPE | BON APPéTIT
roast-heritage-turkey-with-cider-gravy-recipe-bon-apptit image
2008-09-30 Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck …
From bonappetit.com
5/5 (1)
Servings 10
  • Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. DO AHEAD:Can be made 3 days ahead. Keep chilled.
  • Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot. Reserve 1/4 cup fat for gravy; return 1 tablespoon fat to pot. Return turkey parts to pot; stir in celery, onions, thyme sprigs, and peppercorns. Return pot to oven; roast uncovered 10 minutes. Add apple cider and vinegar; roast 10 minutes longer. Reduce oven temperature to 375°F. Add 8 cups stock and sage to pot; cook in oven uncovered 1 1/2 hours. Strain gravy base through fine strainer; discard solids in strainer (there will be about 5 cups gravy base). DO AHEAD Can be made 2 days ahead. Cover and chill.
  • Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Cover with plastic wrap or foil; chill at least 1 day. DO AHEAD Can be made 2 days ahead. Keep chilled.
  • Set rack at lowest position in oven; preheat to 350°F. Mix onions, celery, fennel, carrots, apples, oil, and bay leaves in large roasting pan. Sprinkle generously with salt and pepper. Place turkey atop vegetable mixture. Tuck wings under; tie legs together loosely to hold shape. Place turkey in oven; roast until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting with pan drippings every 30 minutes and tenting loosely with foil if browning too quickly, about 4 hours total. Transfer turkey to platter (internal temperature of turkey will increase 5 to 10 degrees).


HOW TO COOK A HERITAGE TURKEY (WITH PICTURES) - WIKIHOW
2020-01-08 Bring the wine, juice, water, and sprigs of herbs to boil. To make the braising liquid, pour the juice from 2 oranges into a pot along with 2 cups (470 ml) of dry white wine and 2 1 ⁄ 2 cups (590 ml) of water. Add 4 sprigs of fresh sage and 4 sprigs of fresh thyme.
From wikihow.com


ROASTED TURKEY WITH HERB BUTTER AND QUICK GRAVY
Carefully place the herb butter under the skin and spread it until evenly covering the turkey. Season with salt and pepper, then place in roasting tray. Season the thighs and drums with salt, pepper, and the thyme then add to the roasting tray as well. Place in the oven and roast for approximately 45 minutes (or until the internal temperature ...
From more.ctv.ca


ROAST HERITAGE TURKEY WITH BACON-HERB AND CIDER GRAVY ...
1/2 cup apple cider. 2 tablespoons apple cider vinegar. 8 cups chicken stock or low-salt chicken broth. 4 whole sage leaves. 1 18- to 19-pound heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base. 2 teaspoons coarse sea salt or coarse kosher salt. 2 teaspoons freshly ground black pepper, divided.
From pinterest.com


ROASTED HERB TURKEY AND GRAVY RECIPE | SOUTHERN LIVING
Directions. Melt butter in a small skillet over medium. Add salt, thyme, sage, pepper, and fennel seeds; cook, stirring often, until fragrant, about 1 minute. Remove from pan, and cool completely, about 10 minutes. Reserve 1 tablespoon of butter mixture. Remove giblets and neck from turkey; reserve for another use.
From southernliving.com


HERB-ROASTED TURKEY WITH CALVADOS GRAVY RECIPE | EATINGWELL
Combine butter and 1/4 cup sage in a small bowl. Rub the mixture under the skin over the breast, legs and thighs. Tuck the wing tips under the turkey and tie the legs together with kitchen string, if desired. Place the turkey on a roasting rack set in the roasting pan. Let stand at room temperature for 30 minutes.
From eatingwell.com


CLASSIC ROAST TURKEY AND GRAVY | CANADIAN LIVING
2005-07-14 Roast turkey in 325°F (160°C) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours or until meat thermometer inserted in thigh registers 170°F (77°C) and juices run clear when turkey is pierced. Transfer to cutting board. Tent with foil; let stand for 30 minutes before carving. Gravy: Meanwhile, pour pan drippings into gravy ...
From canadianliving.com


FOOD NETWORK KITCHEN
Recipe of the Day. Roasted Asparagus. Trending Recipes. Scoopable Mediterranean Chopped Salad. The Best Scrambled Eggs. Donabe Black Bean Spareribs with Rice . Rhubarb Cookies. Shows Shows. TV ...
From foodnetwork.com


ROAST HERITAGE TURKEY | COOK'S ILLUSTRATED - RECIPES THAT …
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


GRAVY FOR ROAST HERITAGE TURKEY | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


ROAST HERITAGE TURKEY AND PAN GRAVY - MAIN COURSES - …
Turn the turkey in the oven and roast for 40 minutes more, basting occasionally with the pan drippings. Transfer the turkey to a platter, and pour off …
From nymag.com


HERITAGE TURKEY BREEDERS RECIPES ALL YOU NEED IS FOOD
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style …
From stevehacks.com


ROAST HERITAGE TURKEY AND GIBLET GRAVY – FOOD NETWORK KITCHEN
If you're looking for the easiest way to roast a Thanksgiving turkey, look no further! The basics: rub turkey with olive oil, salt and pepper and cook at 425 F, 7-10 min per lb, basting often.
From foodnetwork.com


ROAST HERITAGE TURKEY AND GRAVY RECIPE | RECIPE | RECIPES ...
Nov 7, 2015 - Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird P Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary
From pinterest.co.uk


ROAST HERITAGE TURKEY WITH BACON-HERB AND CIDER GRAVY ...
This recipe covers 68% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 283g of protein, 132g of fat, and a total of 2470 calories. This recipe serves 10. Head to the store and pick up thyme sprigs, sage, heritage turkey, and a few other things to make it today. To use up the lemon juice you could ...
From fooddiez.com


BUTTERBALL 3 POUND TURKEY ROAST - THERESCIPES.INFO
Butterball turkey meat is gluten-free Includes 3 lb. Butterball Boneless Premium Turkey Breast Roast with gravy packet The options are endless with this versatile breast meat roast from Butterball; serves 2-6 adults Each bite of Butterball turkey meat is always tender and juicy See more result ›› See also : 3 Lb Butterball Turkey Breast , Walmart Boneless Turkey Breast …
From therecipes.info


HERITAGE RECIPE TURKEY BREAST ROAST - PINTY'S DELICIOUS ...
Preheat oven to 350 °F (177 °C). Remove the turkey roast from the plastic bag. Do not remove the netting. Cover a baking sheet with aluminum foil and place a cooking rack on top of it. Brush roast with vegetable oil to prevent drying and place it on the rack. Do not cover.
From pintys.com


OLD-FASHIONED ROAST TURKEY AND GRAVY RECIPE | LEITE'S ...
2019-11-02 Preheat the oven to 350°F (175°C) and adjust an oven rack to the lowest position. Fold the cheesecloth into an 18-inch square, place it in a large bowl, and cover it with the water. Arrange the turkey, breast-side up, on a V-rack set inside a roasting pan and tuck the wings behind the back of the turkey.
From leitesculinaria.com


ROAST HERITAGE TURKEY AND GRAVY — HERITAGE POULTRY CONSERVANCY
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture ...
From heritagepoultry.org


ROAST HERITAGE TURKEY AND GRAVY RECIPE | EAT YOUR BOOKS
Roast heritage turkey and gravy from The New York Times Cooking. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) apple cider (alcohol-free) bay ...
From eatyourbooks.com


ROAST HERITAGE TURKEY AND GRAVY
Roast Heritage Turkey and Gravy Thứ Năm, 17 tháng 11, 2016 Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary.
From roastheritageturkeyandgravy.blogspot.com


EASY HIGH-HEAT ROAST TURKEY WITH GRAVY - ONCE UPON A CHEF
Add the broth and cook over medium heat, scraping the bottom of the pan with a whisk or wooden spoon to loosen any brown bits, until simmering. Turn off the heat and set aside. In a medium saucepan, melt the butter over medium-low heat. Add the onions. Cook until very soft and translucent, about 15 minutes.
From onceuponachef.com


GRAVY FOR ROAST HERITAGE TURKEY RECIPE | EAT YOUR BOOKS
Gravy for roast heritage turkey from The Best of America's Test Kitchen 2016: The Year's Best Recipes, Equipment Reviews, and Tastings (page 179) by America's Test Kitchen Editors Shopping List Ingredients
From eatyourbooks.com


ROAST HERITAGE TURKEY WITH CIDER GRAVY | RECIPE | TURKEY ...
Jul 20, 2012 - Roast Heritage Turkey with Cider Gravy Recipe. Jul 20, 2012 - Roast Heritage Turkey with Cider Gravy Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore . Food And Drink. Appetizer. Meat …
From pinterest.com


HOW TO ROAST A HERITAGE TURKEY – WILLIAM RUBEL
Roast in an oven at 425F to 450F. I have actually roasted small turkeys (6 pounds) in a bread oven at 630 degrees for 35 minutes. My most recent times string-roasting turkeys in front of the fireplace are a 10-pound stuffed turkey in about 1 1 /2 hours and a 15-pound unstuffed turkey in roughly 2 hours.
From williamrubel.com


HERITAGE TURKEY SEATTLE RECIPES ALL YOU NEED IS FOOD
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style …
From stevehacks.com


ROASTED HERITAGE TURKEY RECIPE BY JONATHAN WAXMAN
2010-11-15 Heat oven to 425 degrees. Wash, dry and rub turkey inside and out with butter, garlic, lemon, sage and salt and pepper. Place the bird into the oven, and cook for about 10 minutes per pound, or less, about 2 hours for a 12 pound bird. After cooking for 30 minutes, baste the bird, and continue to baste every 15-30 minutes thereafter.
From thedailymeal.com


ROAST HERITAGE TURKEY WITH CIDER GRAVY RECIPE | BON APPéTIT
2008-09-29 To revisit this article, visit My Profile, thenView saved stories.. Close Alert
From advancejewelrychoice.com


ROAST TURKEY GRAVY FROM SCRATCH - THE BUSY BAKER
2019-09-24 Cook this over the heat until the liquid reduces. Slowly add the chicken stock, about 1/4 cup at a time, letting the gravy cook for a minute or two between additions to thicken up. Once you've added about 1 1/2 cups of stock, let the gravy …
From thebusybaker.ca


ROAST HERITAGE TURKEY WITH CIDER GRAVY | RECIPE | GRAVY ...
Oct 22, 2017 - Roast Heritage Turkey with Cider Gravy Recipe. Oct 22, 2017 - Roast Heritage Turkey with Cider Gravy Recipe. Oct 22, 2017 - Roast Heritage Turkey with Cider Gravy Recipe. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with …
From pinterest.co.uk


HERB-ROASTED HERITAGE TURKEY - MARTHA.COM
Roast turkey 30 minutes; baste with pan juices. Reduce temperature to 350° and roast 30 minutes more. Remove cheesecloth; baste. Continue roasting, basting bird and rotating pan
From martha.com


ROAST TURKEY WITH CIDER GRAVY RECIPE - FOOD NEWS
Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose …
From foodnewsnews.com


THE HERITAGE TURKEY DIFFERENCE & TURKEY RECIPES | TO-TABLE
Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper. Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan.
From to-table.com


STUFFED ROAST TURKEY AND GRAVY RECIPE - FOOD NEWS
Slice turkey thighs into 1-inch pieces and serve on a large platter with pan gravy. Cook with soul. Eat with pleasure! Notes - Jazz up boxed stuffing with dried cranberries, dried apricot, cooked sausage, or cooked bacon. - Totally make-ahead meal. Stuff and roll turkey thighs and refrigerate for up to 5 days.
From foodnewsnews.com


BEST ROAST TURKEY WITH WINE GRAVY RECIPES | THANKSGIVING ...
2011-10-03 Directions. Step 1. Preheat your oven to 400F (200C). Step 2. Rinse your turkey with plenty of cold water and pat dry with paper towels or a clean towel. Make a roasting bed in the bottom of your roaster pan with the whole carrots and onion halves. Place the turkey on top. Step 3. Rub the turkey all over with thyme.
From foodnetwork.ca


BEST HERB-ROASTED TURKEY WITH ROASTED ONION TURKEY GRAVY ...
2013-12-05 Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh registers 170 degrees F (80 degrees C), 2 1/2 to 3 hours more. [Tips: Tent with foil if browning too quickly. Add water if pan becomes dry.]
From foodnetwork.ca


ROAST HERITAGE TURKEY WITH BACON-HERB AND CIDER GRAVY ...
Roast Heritage Turkey with Bacon-Herb and Cider Gravy might be just the main course you are searching for. One portion of this dish contains approximately 283g of protein, 132g of fat, and a total of 2451 calories. This recipe serves 10. From preparation to the plate, this recipe takes around 45 minutes. If you have all purpose flour, celery ...
From fooddiez.com


HOW TO ROAST A HERITAGE TURKEY – BELCAMPO
Stuff the cavity with herbs or stuffing (optional) Preheat the oven to 400˚F. Transfer the turkey to the oven and roast for 30 minutes. Reduce the heat to 320˚F. Roast for 15 minutes per pound. Basting every 30 minutes. Cook to 155˚F. Remove from the oven and tent with foil. Allow the turkey to rest for 15 minutes before carving.
From belcampo.com


ROAST HERITAGE TURKEY AND GRAVY RECIPE | RECIPE | RECIPES ...
Nov 11, 2014 - Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird P Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary
From pinterest.ca


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is the best way to roast a heritage turkey?
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary.
How to cook a turkey neck roast in the oven?
Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot. Reserve 1/4 cup fat for gravy; return 1 tablespoon fat to pot.
How to cook a whole Turkey in the oven?
Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot.
What is the best way to cook a turkey breast?
Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours.

Related Search