ROAST TURKEY WITH CITRUS BUTTER
Moist and golden, this Christmas turkey will be the crowning glory of your festive feast. It's simple to make and guaranteed to impress friends and family
Provided by Good Food team
Categories Main course
Time 4h25m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg.
- Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
- Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
- Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden.
- To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink. Keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bone, then wiggle the leg - it should give slightly if the meat is ready. Keep cooking and basting until it does.
- Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.
Nutrition Facts : Calories 686 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Protein 100 grams protein, Sodium 0.86 milligram of sodium
ROASTED CITRUS & HERB TURKEY
Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 16 servings (2 cups gravy).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.
Nutrition Facts : Calories 500 calories, Fat 24g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 64g protein.
CITRUS-ROASTED HERITAGE TURKEY
For this year's Thanksgiving turkey, we went with a heritage variety, which has a deeper flavor and higher ratio of dark meat to white. Rather than brining, the turkey was wrapped in a cheesecloth-soaked citrus butter before roasting-it kept the bird plenty moist and the skin extra crispy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h45m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Place turkey neck and giblets, carrot, three 2-inch pieces of celery, 4 onion wedges, 1 bay leaf, and 6 cups water in a saucepan; season with salt and pepper. Bring to a boil, then simmer 1 hour. Strain through a fine-mesh sieve into a bowl (you should have about 4 cups). If desired, pull meat from neck, chop giblets into bite-size pieces, and reserve for gravy (discard other solids).
- Meanwhile, preheat oven to 425°F. In a bowl, combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt mixture. Stuff large cavity with 3 satsuma halves, half of remaining celery, and 5 bay leaves. Tie legs together with kitchen twine. Stuff small neck cavity with 1 satsuma half. Rub 4 tablespoons butter evenly all over skin, then season with remaining salt mixture. Tuck wings under turkey.
- In a saucepan, stir together satsuma juice and 4 tablespoons butter. Cook over medium heat until butter melts and mixture is warm; remove from heat. Cut a 17-by-68-inch piece of cheesecloth; fold in half to form an approximately 17-by-34-inch rectangle. Submerge in satsuma-butter mixture, then lift out, allowing excess to drip back into pan (do not wring; cloth should be very wet). Reserve remaining satsuma-butter mixture.
- Starting at opening of large cavity where drumsticks and breast meet, drape one short end of cloth over turkey, pressing and stretching as necessary to adhere snugly to skin (about half of cloth should be overhang, extending beyond neck cavity). Place remaining 20 bay leaves over turkey in an evenly spaced single layer.
- Lift excess cheesecloth up and over turkey to fold in half again and secure bay leaves in place, pressing and stretching to adhere snugly. Rub remaining 4 tablespoons butter evenly over cheesecloth. (Turkey can be prepared to this point and refrigerated, uncovered, up to 1 day ahead; remove 2 hours before roasting.)
- Place remaining onion, celery, and satsuma halves, cut-sides down, in a large roasting pan in a single layer; line with a roasting rack. Transfer turkey to rack; pour 1 cup stock into pan. Roast turkey 1 hour (if bottom becomes dry and begins to blacken, add more stock to pan, 1/4 cup at a time). Reduce temperature to 350 ̊F and continue roasting, basting occasionally with reserved satsuma-butter mixture, until a thermometer inserted into thickest part of thigh (nearest but not touching bone) registers 165 ̊, 1 hour and 15 minutes to 1 hour and 45 minutes more. Transfer turkey to a carving board or platter; let stand at least 20 minutes.
- Meanwhile, remove rack, onion, celery, and satsumas from roasting pan. Tilt pan and skim excess fat from drippings with a spoon (or pour drippings into a fat separator, then back into pan, discarding excess fat). Place pan across 2 burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add all but 1/2 cup remaining stock to pan; bring to a boil. Whisk remaining 1/2 cup stock with flour. Slowly add flour mixture to pan, whisking constantly. Continue boiling until thickened slightly, 2 to 3 minutes.
- Season gravy with salt and pepper, then strain through a fine-mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Remove and discard cheesecloth, carve turkey, and serve with gravy.
TRIPLE CITRUS BUTTERED TURKEY
Steps:
- Preheat the oven to 350 degrees F. Let the turkey sit at room temperature, covered, for 30 minutes to come to temperature before preparing.
- Zest and juice the lemon, lime and orange. Reserve the juice for another use and set the rinds aside. Mix the butter with the citrus zest and salt and pepper to taste. Rub the seasoned butter all over the turkey, inside and out, as well as under the skin. Put the citrus rinds and leeks into the cavity. Tie up the legs and put the turkey, breast-side up, onto the rack in a roasting pan. Pour 2 cups water into the pan and roast, basting with the pan juices every 15 to 20 minutes. Cook until the internal temperature taken from the thickest part of the thigh is 170 degrees F, 15 to 20 minutes per pound. Remove the turkey from the oven and let it rest for 20 minutes before carving. Reserve about 1 1/2 cups turkey and 1/2 cup of the pan drippings for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.
CITRUS AND HERB ROAST TURKEY BREAST
A little different from most roast turkey recipes -- a great recipe for any special occasion. If you don't have reisling wine, any good white wine can be used.
Provided by Lvs2Cook
Categories Turkey Breasts
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle turkey breast evenly with salt and pepper.
- Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
- Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes.
- Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.
Nutrition Facts : Calories 627.9, Fat 25.2, SaturatedFat 7.3, Cholesterol 224.2, Sodium 442.8, Carbohydrate 10.2, Fiber 2.2, Sugar 3.1, Protein 75.3
CITRUS AND HERB TURKEY
Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 with rack in lower third position.
- Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
- Rub skin with olive oil and season with remaining salt and pepper.
- Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
- Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
- Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
- Carve turkey and serve with gravy.
CITRUS & HERB ROASTED TURKEY BREAST
This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 411 calories, Fat 23g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 482mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
CLASSIC ROAST TURKEY WITH CITRUS GLAZE
Provided by Food Network
Number Of Ingredients 8
Steps:
- Heat butter, zest of clementines, rosemary, paprika, salt and pepper in small saucepan on medium heat until butter is melted. Place turkey on rack in roasting pan. Brush with butter mixture. Cut clementines into quarters. Place fruit and onion in turkey cavity. Roast as directed on turkey package. Garnish turkey platter with additional clementines and fresh rosemary if desired.
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- Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature.
- Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the citrus zests and juices along with the garlic and minced thyme; let cool slightly. Transfer half of the citrus butter to a small bowl and refrigerate until spreadable.
- Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the thyme sprigs and the grapefruit, orange and lemon wedges. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top.
- Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
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- Drain any excess juices from the turkey breast and thoroughly pat dry with paper towels. Season liberally with salt and pepper and set aside.
- Combine the butter, thyme, sage, rosemary, marjoram, lemon zest, orange zest and mustard in small bowl until well blended.
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