Sharon Lees Tarragon Turkey Recipes

TARRAGON TURKEY

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.

ROAST TURKEY WITH TARRAGON-SHALLOT BUTTER

Steps:

• Let the turkey sit at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck 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, tarragon, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
• Discard the parsley and lemons from the cavity before carving.

TARRAGON TURKEY

Steps:

• Preheat the oven to 350°F; Place the turkey breast into a baking pan.
• In a small bowl combine chicken broth and water; spoon it over the turkey.
• Bake in the preheated 350°F oven for 30 minute; then sprinkle the tarragon over the turkey breast.
• Bake 30 more minutes or until the turkey is 170°F and the juices run clear.

TARRAGON-TURKEY SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
• Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

GRILLED HERB RUBBED TURKEY BREAST WITH LEMON TARRAGON SAUCE

Steps:

• At least 1 day before serving, in a spice (or coffee) grinder or a blender, finely grind 2 tablespoons salt, the tarragon, thyme and peppercorns together.
• Rinse turkey breast and pat dry. Using poultry shears or kitchen scissors, cut off any ribs extending beyond edges of breast meat (to make breast easy to turn on the grill). Then, trim off any extra fat and skin. Rub herb mixture over both sides of turkey breast. Cover and chill for at least 1 day (see notes).
• Prepare barbecue grill and preheat for indirect heat cooking (the charcoal or gas flame is balanced on the sides, not directly under the food).
• Rub turkey breast with oil. Set breast skin side down on center of grill (not over direct heat). Cover charcoal grill and open vents; close lid on gas grill. Cook for about 30 minutes. Turn turkey breast over and continue to cook until an instant read meat thermometer inserted through thickest part of breast to bone reaches 160 degrees , 25 to 30 minutes longer.
• Meanwhile, in a blender, whirl mayonnaise, lemon juice, tarragon and garlic until smooth. Add salt and pepper to taste. Pour into a small bowl; cover and chill.
• Transfer cooked turkey to a clean platter or rimmed carving board and let rest in a warm place about 10 minutes. Thinly slice meat from the bone and serve with lemon tarragon sauce to add to taste (see notes).

TARRAGON TURKEY SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add turkey, celery and oranges. In a small bowl, combine the mayonnaise, orange juice, mustard, tarragon, orange zest, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1 hour. Serve over lettuce.

TURKEY TARRAGON

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.

TARRAGON-TURKEY SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
• Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

TARRAGON TURKEY MEDALLIONS

Steps:

• In a small bowl, whisk together the sauce ingredients. Set aside.
• Lightly spray a large skillet with cooking spray. Heat the oil over high heat, swirling to coat the bottom. Cook the turkey in a single layer for 2 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Transfer to a serving plate. Set aside.
• Pour the sauce into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula. Drizzle over the turkey.
• Substitute a 1-pound pork tenderloin for the turkey. Cook as directed above.
• (Per serving)
• Calories: 149
• Total fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 70mg
• Sodium: 202mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 28g
• Calcium: 15mg
• Potassium: 349mg
• 3 very lean meat

TARRAGON-LEMON TURKEY BREAST

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.

TARRAGON TURKEY BURGERS

Steps:

• Preheat broiler.
• Combine first 7 ingredients in a large bowl. Divide turkey mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
• Place patties on a broiler pan coated with cooking spray; broil 6 minutes on each side or until thoroughly cooked.
• Serve on hamburger buns with desired toppings.

TARRAGON-TURKEY SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
• Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

ORANGE & TARRAGON ROAST TURKEY

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.

SHARON LEE'S TARRAGON TURKEY

Steps:

• Place the turkey breast in the crock pot with the water. Put 1/2 stick butter on top of the turkey. Sprinkle tarragon on top. Cover and cook until 185 F. On low, this is 4-5 hours in my crock pot.