ROSEMARY ROASTED TURKEY
Rub rosemary butter under and over the skin to get a fragrant and juicy turkey.
Provided by Food Network Kitchen
Time 3h45m
Yield 8-10
Number Of Ingredients 5
Steps:
- Let the turkey sit out for about 1 hour to come to room temperature.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets and set aside. Cut away any fatty pieces near the cavity or neck of the bird and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter and chopped rosemary. Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat. Rub the skin of the turkey with the rest of the butter mixture. Stuff the cavity of the turkey with the lemons and rosemary sprigs. Tie the legs together with twine. Tuck the wings under the body of the turkey and put it, breast side up, on a rack in a roasting pan.
- Roast the turkey until it begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue cooking until the internal temperature near the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
- Present the turkey whole on a platter garnished with the lemons from inside the cavity. To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle to serve.
ROSEMARY ROASTED TURKEY
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Star Pooley
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 8
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).
Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg
LEMON ROSEMARY CHICKEN OR TURKEY SALAD
This delicious salad is great over mixed greens or chips, and it makes a perfect lunch or light supper.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- In bowl, mix Salad ingredients.
- Serve with chips and/or on mixed greens.
Nutrition Facts : Calories 160, Carbohydrate 4 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g
ROSEMARY TURKEY MEATLOAF
This is a delicious alternative to the usual meatloaf.
Provided by MICKQ
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf.
- Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 47.1 g, Cholesterol 92.9 mg, Fat 9.8 g, Fiber 2 g, Protein 20.9 g, SaturatedFat 2.8 g, Sodium 807.3 mg, Sugar 27.2 g
ROSEMARY ROASTED TURKEY
Perching a turkey on top of onions makes for a tender and flavorful bird. The onions will cook down and caramelize in the pan drippings-if you like, you can serve them alongside the carved turkey, and spread the roasted garlic on bread or rolls. The pairing of white wine and rosemary creates a mouthwatering gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 14 servings (2-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Place the garlic, onions and rosemary sprigs in a shallow roasting pan. Pat turkey dry. Tuck wings under turkey; tie drumsticks together. Place breast side up over onion mixture. Pour wine into pan., Brush turkey with oil and sprinkle with rosemary, salt and pepper. Bake, uncovered, at 325° until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing., For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.
Nutrition Facts : Calories 658 calories, Fat 31g fat (10g saturated fat), Cholesterol 254mg cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 74g protein.
HOT TURKEY SALAD WITH ROSEMARY BISCUITS
Not your typical turkey salad, it's baked in a ring of yummy biscuits!
Provided by Betty Crocker Kitchens
Categories Lunch
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in turkey, cheese, celery, bell pepper and onions; set aside.
- Stir remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times. Divide dough into 24 pieces; shape into balls. Place close together (stack balls if needed) around edge of ungreased 2-quart casserole.
- Spoon turkey mixture into mound in center of biscuits. Bake uncovered 20 to 22 minutes or until biscuits are golden brown and turkey mixture is hot.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 50 mg, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg
CHEESY ROSEMARY TURKEY BAKE
A great recipe for potlucks and buffets. This is easily made ahead and refrigerated before baking. I love the combination of flavors. I suspect it would be equally as good made with chicken.
Provided by Donna M.
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together all except 1/2 cup of the cheese.
- Spoon into 13x9 inch baking pan.
- Cover and bake at 350 degrees F for 45 to 55 minutes.
- Remove from oven and sprinkle with remaining cheese.
- Bake 5 more minutes, uncovered, or until cheese is melted.
Nutrition Facts : Calories 323.5, Fat 16.4, SaturatedFat 7.7, Cholesterol 109.5, Sodium 425.1, Carbohydrate 3.6, Fiber 1.3, Sugar 1.5, Protein 38.9
ROSEMARY AND CITRUS TURKEY FOR A CROWD
This recipe makes things easier on you if you're feeding a crowd at Thanksgiving. Instead of roasting two birds, or a giant, hard-to-maneuver 22-pounder, borrow a trick that caterers use at large weddings. There's the official wedding cake for show, while in the kitchen there are sheet pans full of the same cake recipe, baked into flat, easily sliceable pieces. Using the same logic, here you'll find a recipe for one whole turkey roasted for that Norman Rockwell moment. Then, pans of easy-to-carve turkey parts are cooked in the same oven at the same time. Monitor everything carefully: The whole bird takes the longest to roast, while the parts roast in about half the time, the white meat often finishing before the dark. You will need a large roasting pan with a rack, and two 9-by-13-inch baking pans.
Provided by Melissa Clark
Categories dinner, main course
Time 3h
Yield 20 to 24 servings
Number Of Ingredients 16
Steps:
- Remove giblets from inside the turkey; reserve for stock or gravy. Pat meat dry with paper towels. In a small bowl, stir together salt, pepper, allspice, garlic and citrus zests. Pat mixture all over turkey and turkey parts (including inside the whole turkey cavity). Stuff one bunch of rosemary in cavity of whole turkey. Strew remaining rosemary and the thyme all over turkey and turkey parts. Refrigerate, uncovered, overnight.
- Remove whole turkey from the refrigerator 1 hour before you plan to cook it so it can come to room temperature. Heat oven to 350 degrees. Arrange oven racks so the pan with the whole turkey will fit on top rack, and the two pans with parts will fit underneath.
- Place whole turkey (with herb branches clinging to it) on a rack in a roasting pan. Take parts out of the fridge and place the breasts in a 9-by-13-inch roasting pan. Place the legs and wings in a separate 9-by-13 roasting pan.
- Distribute onions, carrots, celery and apples into all three pans, scattering them on the bottom of the large roasting pan under the whole turkey, and tucking them in among turkey pieces. Sprinkle 2 tablespoons wine over each pan of turkey parts and pour 1/2 cup wine in the bottom of the whole turkey pan.
- Transfer whole turkey to the oven and roast for 1 hour (let the parts come to room temperature while the turkey starts roasting).
- Add parts to the oven underneath the rack with the whole turkey on it, and roast for an additional 30 minutes.
- Squeeze the juice from the 2 zested oranges. Increase oven temperature to 450 degrees and sprinkle about a third of the orange juice into the bottom of each of the three pans.
- Drizzle the butter or oil all over the whole turkey and the pieces. Continue roasting until an instant-read thermometer inserted into the meat registers 165 degrees, about 20 to 30 minutes more for the whole turkey, and 15 to 45 minutes longer for the parts. (Note: The turkey breasts may cook faster than the dark meat, so keep your eye on them.) If the breast of the whole turkey starts to look too brown before the bird is cooked through, cover it loosely with foil.
- When the whole turkey is cooked through, remove from oven, cover with foil and let rest for 20 minutes while the parts finish cooking.
- When all the turkey parts are cooked through, adjust oven temperature to broil. Broil turkey parts until skin turns golden brown and crisp, 3 to 5 minutes. Let parts rest for 5 minutes before carving and serving. If you want to use the drippings for gravy or stock, strain or use a slotted spoon to remove vegetables first.
SUMMER TURKEY SALADS
Tender turkey is treated to a yummy walnut coating in this dressy salad that just begs to be served outside. Add a cold glass filled with Arnold Palmer mix-lemonade and iced tea-and enjoy! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Combine flour and salt in a shallow bowl. Place egg in a separate shallow bowl. Combine walnuts and rosemary in another shallow bowl. Coat turkey in flour mixture, then dip in egg and coat with walnut mixture., In a large skillet over medium heat, cook turkey in oil in batches for 2-3 minutes on each side or until meat is no longer pink. , Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips. , In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad.
Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 271mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 4g fiber), Protein 21g protein.
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