Rosemary Thyme And Apple Roasted Turkey Recipes

APPLE & HERB ROASTED TURKEY

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.

ROSEMARY ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

ROSEMARY, THYME AND APPLE ROASTED TURKEY RECIPE

Steps:

• Preheat oven to 350°F. Remove giblets from the turkey and rinse the turkey inside and out. Pat dry with a paper towel. Place turkey on a roasting rack inside a large roasting pan, breast side up. Salt and pepper both the inside and outside of the bird. In a small bowl, combine the butter with 2 tablespoons of rosemary and 2 tablespoons of thyme. Mix until combined. Slide your fingers between the skin and the breast meat of the turkey and gently lift up the skin to form a "pocket". Go as far up the breast as possible. Using your fingers, spread the butter mixture into the pocket all around the breast meat. If you have any left over, rub it on the outside of the skin, all over the bird. Place quartered apple, onion, garlic, rosemary and thyme sprigs inside the cavity of the turkey. Using kitchen twine, tie the legs together for roasting. Pour the apple juice and water into the bottom of the roaster and place the turkey into the oven. The turkey will need to roast for 3 to 3 1/2 hours. You can baste the turkey with the juices in the bottom of the pan. Try not to overdo this as opening the door to the oven will require longer roasting time. If the turkey is getting too brown, place an aluminum foil tent over the bird and continue roasting. When the turkey is done, remove from the oven and allow it to rest for 20 minutes before carving.

HERBED ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
• Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
• In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
• Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
• Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.