ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY
I've made this turkey for a crowd and it was a huge hit. There are a lot of steps, but several of them can be done the day before. My group really enjoyed the gravy, but for me, it was a tad bit sweet because of the applejack. If you don't care for sweeter gravies, I would 1/2 the applejack and add as you taste. Just giving a warning because it's a lot of work to put together a turkey dinner - and it should be great!!
Provided by lazyme
Categories Whole Turkey
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- MAKE TURKEY:.
- Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt.
- Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.).
- Set rack at lowest position in oven and preheat to 375°F
- Place small rack in center of large roasting pan.
- Melt 1/4 cup butter in heavy large skillet over medium-high heat.
- Add mushrooms, onion and carrot; sauté until dark brown, about 12 minutes.
- Sprinkle vegetables and turkey neck pieces around rack in pan.
- Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts.
- Rinse turkey inside and out; pat dry with paper towels.
- Place turkey on rack in pan.
- Starting at neck end, slide hand between skin and breast meat to loosen skin.
- Brush 3 tablespoons tarragon butter over breast meat under skin.
- If stuffing turkey, spoon stuffing loosely into main cavity.
- Brush remaining tarragon butter over outside of turkey.
- Sprinkle turkey with salt and pepper.
- Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes.
- Reduce oven temperature to 350°F; add 1 cup broth to pan.
- Cover turkey loosely with foil.
- Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
- Transfer turkey to platter.
- Tent with foil; let stand 1/2 hour.
- Reserve pan juices.
- MAKE GRAVY:.
- Mix 1/2 cup glaze and flour in small bowl to blend.
- Strain pan juices into large measuring cup, pressing on solids; spoon off fat.
- Add enough broth to measure 6 cups.
- Sauté bacon in heavy large saucepan over medium heat until crisp.
- Pour off fat.
- Add broth mixture to saucepan and bring to boil.
- Whisk in glaze-flour mixture and tarragon, then applejack.
- Simmer until thickened to sauce, about 5 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 1388.3, Fat 76.9, SaturatedFat 28.1, Cholesterol 488.8, Sodium 1505.5, Carbohydrate 26.9, Fiber 1.1, Sugar 17.3, Protein 139.1
ROAST TURKEY WITH APPLE-BRANDY GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 13h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Combine the salt, 1 teaspoon pepper and the sugar in a small bowl. Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver). Transfer the turkey to a rimmed baking sheet and pat dry. Season the skin and inside the cavity with the salt mixture. Refrigerate, uncovered, overnight.
- Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry. Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan. Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat. Divide the melted butter in half. Brush the turkey with half of the melted butter and tent with foil. Transfer to the oven and roast 3 hours.
- Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil. Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy.
- Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary). Uncover the turkey and brush with half of the melted butter. Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour.
- Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes. Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving.
- Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard. Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider. Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer.
- Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes. Strain and keep warm over low heat. Carve the turkey and serve with the gravy.
ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY
Categories Fruit Juice Mushroom Onion turkey Roast Thanksgiving Bacon Brandy Fall Tarragon Jam or Jelly Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 16
Steps:
- Make turkey:
- Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
- Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
- Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
- Make gravy:
- Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
- Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.
ORANGE & TARRAGON ROAST TURKEY
Roasting your Christmas turkey with a flavoured butter locks in moisture for a zesty, juicy finish ready to garnish with trimmings
Provided by Good Food team
Categories Main course
Time 4h25m
Yield Serves 8 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a roasting tin with a very generous length of double-thickness foil. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 50 mins for every kg over that weight (a turkey this size should take 3½-4 hrs).
- Put the butter in a bowl and finely grate the zest from the orange on top. Add the chopped tarragon, garlic and seasoning and mix well. You can make this 3 days ahead.
- Gently push your fingers under the turkey skin, starting from the neck end of the bird, easing the skin away from the breast and the top of the drumsticks. Now spread the flavoured butter under the skin, taking care not to tear it. You won't be able to reach all the way down to the drumsticks, but you can ease the butter along by smoothing it through the skin. Quarter the orange and tuck into the turkey cavity with the onion and the bunch of tarragon (step-by-step). You can do this the night before.
- Season the turkey with salt and pepper, then lift it onto the foil-lined roasting tin. Pour the wine into the cavity of the turkey, then bring up the sides of the foil and cover the top of the bird with a layer of foil. Roast according to your calculated time.
- Thirty mins before the end of cooking time, remove the foil from the top of the turkey and add the potatoes to the oven.
- To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear, not pink. If they are pink, continue to roast, checking at 10-min intervals.
- Remove the turkey, transfer to a warm serving platter and let it rest, covered loosely with the foil, for 30-40 mins before carving. Meanwhile, turn up the oven to 200C/180C fan/gas 6 and cook the potatoes for 30 mins more, with the stuffing and sausages. Serve the turkey decorated with herbs.
Nutrition Facts : Calories 569 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 73 grams protein, Sodium 0.8 milligram of sodium
TARRAGON-LEMON TURKEY BREAST
If you enjoy the flavors of tarragon and lemon pepper, consider this wet rub from our very own Test Kitchen professionals. It's perfect for turkey or even chicken.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Mix first 4 ingredients. With fingers, carefully loosen skin from turkey breast; rub half the herb mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining mixture., Place turkey on a rack in a roasting pan. Roast until a thermometer reads 170°, 1-3/4 to 2 hours. Remove from oven; tent with foil. Let stand 15 minutes. Remove and discard turkey skin and toothpicks before carving.
Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 139mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BACON ROASTED TURKEY
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 48
Steps:
- Using a boning knife, remove the legs and thighs in one piece from each side of the turkey. Cut the meat away from the thigh bone. Holding the thigh bone, use your other hand to carefully cut the meat from around the leg-thigh joint without cutting through the skin. Use the blade of the knife to scrape away the meat from the leg bone up to 2 inches from the tip end. Using a cleaver, break the leg bone, leaving the tip end intact. Remove the leg and thigh bone in one piece. Refrigerate until ready to stuff. Remove the breast meat, with the skin intact, from each side of the turkey; set aside. Using the cleaver, chop all of the bones into 3-inch pieces and set aside
- For the breasts: Lay 15 slices of bacon horizontally and overlapping slightly, on a clean work surface. Repeat with remaining 15 slices of bacon (the bacon should be equal in length to the breasts). Sprinkle the bacon with sage, rosemary, orange zest, sea salt and the peppercorns. Center each breast, skin-side down, vertically on the bacon. Wrap the slices around each breast very tightly to enclose. Using kitchen twine, truss each breast to secure the bacon to the breast. Chill for at least 1 hour and up to overnight.
- For the legs: In a large saute pan over medium heat, melt butter. Add onion, apples, chestnuts, garlic, orange zest, rosemary, sage, cinnamon, allspice, nutmeg, and coriander. Cook for 5 minutes. Add the reserved chopped liver and gizzard. Season with salt and pepper, and cook for 5 minutes more. Meanwhile, combine in a large bowl the bread, raisins, and almonds. Add the cooked vegetable mixture. Gently stir in eggs. Add chicken stock, slowly, until the stuffing is moist but not wet. If necessary, add more chicken stock to moisten. Sprinkle with parsley; stir to combine.
- Firmly press about 1 1/2 cups of the stuffing into the center of each leg. Wrap the meat tightly around the stuffing to enclose. Truss with kitchen twine to enclose. Chill for at least 1 hour and up to overnight. Transfer any extra stuffing to a buttered baking dish, and bake, covered, for 30 minutes and uncovered for 15 minutes more in 400 degree oven.
- Roasting the breasts and legs: Preheat the oven to 400 degrees with the racks in the lower third and upper third of the oven. Combine 2 tablespoons vegetable oil and reserved turkey bones in a large roasting pan. Transfer to the bottom rack in the oven and roast until well-browned, about 45 minutes.
- In a large saute pan, heat remaining 2 tablespoons vegetable oil and the butter over medium-high heat. Add the chilled turkey breasts, and cook until golden brown all over. Remove and set aside. Repeat with the chilled legs; reserving any accumulated fat in the saute pan. Remove the roasted turkey bones from the oven, and set wing pieces aside. Add wine to the roasting pan; stirring to loosen bones from the bottom of the pan. Add shallots, celery, carrots, herbs, and zest to the roasting pan, stirring to combine. Place the browned breasts and legs on top of the roasted bones. Return to the oven, and roast for 45 minutes, basting every 15 minutes, with the pan juices. Remove the breasts; set aside and keep warm. Continue to roast the legs, basting and turning, until the legs are cooked through, 1 to 1 1/2 hours more. When done, remove the legs; set aside and keep warm. Strain the pan juices through a fine sieve, skimming off any excess fat, and keep warm.
- Meanwhile, prepare roasted vegetables. In a large heavy-bottomed roasting pan over medium-high heat, melt butter with olive oil. Add the reserved wing pieces, squash, endive, onions, celeriac, mushrooms, and herbs. Drizzle with 2 tablespoons of the reserved fat, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned. Drizzle with honey. Transfer to the top rack in the oven, and roast until the squash and the endive are fork-tender, about 1 hour.
- Remove the twine from the breasts and legs. Slice crosswise into 3/4-inch slices. Arrange the slices on the platter with the roasted vegetables. Drizzle with the strained pan juices. Serve remaining juices on the side.
CHEF JOHN'S ROAST TURKEY AND GRAVY
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
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
PERFECT ROAST TURKEY AND GRAVY
Provided by James Briscione
Categories main-dish
Time 14h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Twelve to 24 hours before cooking the turkey, remove the giblets and dry the turkey inside and out with paper towels. Rub the Dry Brine on all sides of the turkey, completely seasoning the exterior as well as the interior cavity. Place the turkey in a pan inside the refrigerator overnight.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- When ready to cook, remove the turkey from the refrigerator and pat dry with paper towels. Cut one of the onions into quarters. Place the onion quarters, herbs and one head of the garlic inside the turkey. Tie the legs together with a single piece of string and tuck the wings under the body.
- Chop the remaining onion. Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan.
- Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan. Place the turkey in the oven to roast on the center rack with the legs towards the back wall of the oven.
- After 45 minutes, remove the turkey from the oven and set on the stovetop. Carefully tilt the pan to one side and use a ladle to baste the butter over the breast of the turkey. Return the turkey to the oven, this time with the breast toward the back wall of the oven. Continue basting and rotating the turkey every 45 minutes until done. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 2 1/2 to 3 hours total. If at any point during the cooking the skin of the breast becomes too dark, cover the breast with aluminum foil and continue cooking to doneness.
- When the turkey is done, remove to a cooling rack to rest for 30 to 45 minutes.
- To make the gravy, place the roasting pan on the stovetop. Turn the heat beneath the roasting pan to medium. Cook the vegetables, stirring constantly, until the butter remaining in the pan is translucent, up to 6 minutes. Pour off all but 2 tablespoons of the butter, if necessary. Sprinkle the flour over the vegetables and stir until a thick paste forms. Pour in the wine, stirring well and scraping the bottom of the pan to release any brown bits that remain stuck to the pan. Add the chicken stock and continue stirring until the stock reaches a simmer. Simmer for 10 to 15 minutes until flavorful and thickened to your liking.
- Transfer the entire gravy mixture to a saucepot and bring back to a simmer. Whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper and strain the gravy into a serving container. Serve with the carved turkey.
- Combine the salt, sugar, garlic powder, pepper, fennel and sage in an airtight container and shake to thoroughly combine. Keeps for up to 6 months.
BACON WRAPPED ROASTED TURKEY
This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make!
Provided by MrsM1021
Categories Whole Turkey
Time 3h20m
Yield 13 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325°F
- Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
- Chop Onion and Garlic and mix together. Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.
- Tie up the Turkey's wings, legs, and drumsticks with Kitchen Twine as desired.
- Chop Sage and mix in with softened Butter.
- Rub Sage/Butter mixture under the skin and over the skin of the Turkey.
- Salt and pepper Turkey to taste.
- Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.
- Insert an Oven-Safe Meat Thermometer into the inner thigh area near the breast of the Turkey but not touching the bone.
- Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.
- Remove foil tent for last hour of cooking Turkey.
- Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL - Bacon can then be chopped and placed in a separate dish of your choice).
- Remove Turkey from oven once 160 degrees is reached internally in the Turkey.
- Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).
BAY & BACON ROAST TURKEY WITH MAKE-AHEAD GRAVY
Try this delicious way to prepare the Christmas bird, with bay leaves, lemon and stuffing - perfect flavours to compliment your festive dinner
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 14
Steps:
- First make the gravy - you can do this several days ahead. Heat the oil in a non- stick pan and fry the onion and carrot with the bay leaf for 10 mins, stirring frequently, until softened and golden. Meanwhile, blend the flour with 300ml cold water to make a smooth paste.
- Remove the bay leaf from the pan and pour in the stock, closely followed by the flour mixture, stirring all the time until thickened. Leave to bubble for 5-10 mins, stirring frequently, then blitz with a hand blender until completely smooth. Pour into a bowl and cover the surface of the gravy with cling film or baking parchment to prevent a skin forming as it cools. Chill.
- Weigh the turkey (you may need to use bathroom scales) and calculate the cooking time by allowing 40 mins per kg for a 4.5-6.5kg turkey, then 35 mins for every kg of turkey over that weight. As a guide, a turkey this size should take 3 hrs 20 mins-3 hrs 40 mins, plus 30-45 mins resting time.
- Pack the stuffing into the neck end of the turkey, smoothing down the skin and tucking it under the bird for a neat finish. Put the onion and lemon, with some bay leaves, inside the cavity. Spread the butter over the skin that covers the breasts and lay the streaky bacon on top, to cover and protect each breast and seal in the butter. Can be done the night before, but take out of the fridge 1 hr before roasting so that it comes back to room temperature.
- On the day, heat oven to 180C/160C fan/ gas 4. Lay the turkey on a large sheet of double-thickness foil, long enough to completely cover it, then lift into a roasting tin and season well. Pour the wine inside the cavity, then bring the foil up over the top of the turkey and seal it well. Roast for the calculated cooking time. For the final 40 mins, open the foil and remove the bacon (serve alongside the turkey or save it for a turkey sandwich). Pour off all of the cooking juices and use a little of the buttery oil that rises to the top to baste the bird. Roast until the turkey is golden and the juices that run out of the thigh are clear, with no sign of pink, when pierced with a skewer. (If you are using a digital thermometer, the thigh should be cooked to 80C and the breast to 75C.) Leave to rest on a warm platter, covered with foil and tea towels, for up to 45 mins.
- While the turkey is roasting for the final 40 mins, skim the fat from the pan juices and pour into a jug. The amount of juices you get is dependent on the type of turkey that you are cooking, as speciality bronze turkeys will give you less juice than a white turkey - so make up to 600ml with chicken stock if you need to. Tip the gravy base into a pan, gently heat it with a little of the turkey juices to loosen the consistency, then gradually blend in the remainder and cook until bubbling. Season.
- To serve, carve the turkey in the kitchen and arrange on a hot platter with a little of the hot gravy poured over, or bring the whole bird to the table. Any leftover meat can be frozen in the gravy.
Nutrition Facts : Calories 929 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 106 grams protein, Sodium 2.9 milligram of sodium
SLOW-ROASTED TURKEY WITH APPLE GRAVY
Padma Lakshmi likes big, bold flavors - spices and citrus especially - and infuses her Thanksgiving turkey with them. She prepares the bird over a bed of herbs and produce, then uses those pan juices to create a fruity yet savory gravy. To keep the turkey moist, Ms. Lakshmi starts with a buttermilk brine, then roasts the bird at a low temperature to make sure it cooks through but doesn't dry out. But first, an initial blast in a very hot oven darkens the turkey in spots thanks to the sugar in the buttermilk brine. A final basting and uncovered cooking in the oven helps even out the mottled skin and ensures a delicate crispness. You can garnish the platter with the fruits, vegetables and herbs used in the recipe or serve the bird unadorned.
Provided by Genevieve Ko
Time P2DT6h
Yield 8 to 12 servings
Number Of Ingredients 25
Steps:
- Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
- Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
- Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
- Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
- Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
- Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
- Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
- When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.
BACON WRAPPED TURKEY
A quick and easy Thanksgiving turkey recipe with a twist! Cook turkey for a total of 13 minutes per pound.
Provided by Alex Bega
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 32
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle sage and garlic powder over the entire turkey. Wrap turkey completely with bacon. Place turkey on a roasting rack and place roasting rack in a large baking dish. Pour water into the base of the dish.
- Bake turkey in the preheated oven, basting every 45 minutes with juices in baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 380.6 calories, Carbohydrate 0.6 g, Cholesterol 141.8 mg, Fat 18.9 g, Fiber 0.2 g, Protein 48.7 g, SaturatedFat 5.6 g, Sodium 273.5 mg, Sugar 0.1 g
TOASTED TURKEY AND BACON SANDWICHES
Upgrade your typical BLT with this grilled version, jazzed up with turkey and melted Cheddar cheese. Prepared dressing and cooked turkey breast make it go together fast.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down.
- Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown.
- Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.
Nutrition Facts : Calories 370, Carbohydrate 22 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 1 g, TransFat 1 g
APPLE & HERB ROASTED TURKEY
My daughter loves to help me make this moist apple turkey. Her job is to hand Mommy the ingredients-if she doesn't eat them first! -Kimberly Jackson, Gay, Georgia
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.
Nutrition Facts : Calories 626 calories, Fat 31g fat (11g saturated fat), Cholesterol 262mg cholesterol, Sodium 222mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 72g protein.
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