TURKEY TARRAGON
Make and share this Turkey Tarragon recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season turkey with salt, pepper and 1 teaspoon tarragon. In a large skillet, melt butter over medium heat.
- Add turkey and cook, turning once, until golden, 4-5 minutes. Remove to plate, leaving drippings in the pan.
- Add shallots to pan drippings and cook, stirring, until softened, about 1 minute.
- Add wine, raise heat to high, and cook, stirring up browned bits from bottom of pan, until reduced by 1/3, about 2 minutes.
- Add cream and remaining tarragon and cook until sauce slightly thickens, about 2 minutes.
- Return turkey and juices to sauce and cook until meat is heated through, about 1 minute.
Nutrition Facts : Calories 399.9, Fat 21.9, SaturatedFat 13.1, Cholesterol 148.8, Sodium 472, Carbohydrate 4.5, Fiber 0.1, Sugar 0.6, Protein 34.6
SHALLOT AND THYME-RUBBED ROASTED TURKEY
Provided by Food Network
Time 3h30m
Yield 30 servings
Number Of Ingredients 12
Steps:
- Position oven rack in bottom third of oven and preheat to 350F. Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil. Cover dish with foil and bake until shallots are very tender but not brown, about one hour. Uncover and cool 30 minutes.
- Place garlic, half of shallots and oil in work bowl of a food processor. Add chopped thyme, mustard, salt and pepper. Process until almost smooth. Transfer paste to a small bowl. Shallot paste can be covered with plastic wrap and refrigerated for up to four days.
- Rinse turkey inside and out with cold running water and pat dry. Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin. Spread a half cup of shallot paste under skin and over breast meat. Tuck wings underneath the body of the turkey and tie legs together loosely with kitchen twine or dental floss so the turkey will hold its shape. Place turkey on a small wire rack set inside a large roasting pan. Spread a half cup of shallot paste all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey.
- Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan. Pour boiling liquid into bottom of roasting pan. Cover breast loosely with foil and place turkey in oven. Roast for one and a half hours. Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes. Remove foil and add a cup broth to pan.
- Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degrees F, another one to one and a half hours. During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate.
- Remove turkey from oven and transfer to a platter. Tent turkey loosely with foil and let rest 30 minutes - its internal temperature will rise another 5-10 degrees. Reserving drippings and discard neck, gizzard and heart. Place turkey on a serving platter, carve and serve with gravy.
HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY
Categories turkey Roast Thanksgiving Fall Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
- Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
- Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
- Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.
TARRAGON TURKEY
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 2h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon. Add onion, garlic, lemon and five quarts of water. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid. Refrigerate overnight, preferably for 24 hours.
- Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature. Meanwhile, heat oven to 400 degrees. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 minutes.
- Transfer tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels, and place on top of tarragon. Pour oil over turkey, and rub by hand until meat is completely covered with oil. Roast for two hours. No basting is necessary.
- Remove pan from oven. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour. To serve, cut into slices.
Nutrition Facts : @context http, Calories 876, UnsaturatedFat 40 grams, Carbohydrate 31 grams, Fat 67 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 20 grams, Sodium 1852 milligrams, Sugar 28 grams, TransFat 0 grams
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
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 ROAST TURKEY WITH VERMOUTH
Categories turkey Roast Thanksgiving Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Mix 5 tablespoons butter, 2 tablespoons vermouth, 1 tablespoon tarragon, and garlic in medium saucepan. Bring to simmer over medium-low heat, stirring until butter melts. Simmer for 1 minute. Season mixture with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before using, stir over low heat until butter melts.)
- Set rack in bottom third of oven and preheat to 400°F. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Place reserved turkey parts in roasting pan. Sprinkle turkey inside and out with salt and pepper. Tuck wing tips under turkey; tie legs together. Cover turkey breast tightly with foil. Roast 2 hours, lifting foil and brushing entire turkey with some of butter mixture every 30 minutes. Remove foil. Brush turkey with any remaining butter mixture. Reduce heat to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175°F, about 30 minutes longer. Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices for gravy.
- Remove turkey parts from roasting pan and discard. Pour pan juices into large measuring cup. Spoon off fat. Return pan juices to roasting pan. Add 1 3/4 cups broth, remaining 1/2 tablespoon tarragon, and 3 tablespoons butter. Position roasting pan directly over 2 burners set at medium-high heat. Bring mixture to boil, scraping up browned bits. Boil 5 minutes. Transfer mixture to heavy medium saucepan. Add remaining 2/3 cup vermouth. Whisk remaining 1/4 cup broth and cornstarch in small bowl until smooth. Add to gravy mixture. Bring to boil, whisking constantly. Boil until gravy coats back of spoon thinly, about 8 minutes. Season gravy with salt and pepper. Serve turkey with gravy.
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