Stuffed Turkey With Lemon Oregano And Red Onions Recipes

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ROASTED STUFFED RED ONIONS



Roasted Stuffed Red Onions image

Provided by Melia Marden

Categories     Beef     Onion     Rice     Roast     High Fiber     Dinner     Lunch     Meat     Ground Beef     Low Cholesterol     Dill     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

8 medium red onions, peeled, trimmed
1 tablespoon kosher salt plus more
1/2 cup extra-virgin olive oil, divided
4 garlic cloves, finely chopped
1/2 pound ground beef or lamb
2 dried bay leaves
2 teaspoons dried oregano
1 1/2 teaspoons dried mint
5 cups cooked white rice
1 cup dry white wine, divided
4 tablespoons fresh lemon juice, divided
1/2 cup finely chopped fresh dill
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

  • Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Using a slotted spoon, transfer to a large bowl; let cool slightly.
  • Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2-3 layers to hold their shape. Finely chop enough of the inside layers to measure 1 cup.
  • Heat 1/4 cup oil in a large heavy skillet over medium heat. Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1 tablespoon salt, beef, bay leaves, oregano, and mint; cook, breaking up meat with the back of a spoon, until meat is cooked through, 2-3 minutes. Stir in rice, 1/2 cup wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.
  • Preheat oven to 400°F. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lemon juice.
  • Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.

LEMON-HERB ROASTED TURKEY



Lemon-Herb Roasted Turkey image

Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! -Felicia Smith, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Steps:

  • Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

SAGE- AND OREGANO-RUBBED TURKEY WITH HONEY-LEMON GLAZE



Sage- and Oregano-Rubbed Turkey with Honey-Lemon Glaze image

Sweet honey, lemon, and fresh herbs create a delicious glaze for this roast turkey, cooked to a glorious golden-brown.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 12

Number Of Ingredients 9

1 whole turkey (12 lb), thawed if frozen
3 teaspoons dried rubbed sage
3 teaspoons dried oregano leaves
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive or vegetable oil
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon butter or margarine

Steps:

  • Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. In shallow roasting pan, place turkey, breast side up.
  • In small bowl, mix sage, oregano, salt, pepper and oil. Rub herb mixture over turkey. Refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.) Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 1 hour. When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey. Roast 2 hours 15 minutes longer.
  • In 1-quart saucepan, heat glaze ingredients over low heat, stirring occasionally, until honey and butter are melted.
  • Cut band of skin or remove tie holding legs to allow inside of thighs to cook thoroughly. Brush turkey with glaze; roast uncovered 10 minutes. Brush with glaze; roast uncovered 10 to 20 minutes longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted.
  • Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easier carving.

Nutrition Facts : Calories 540, Carbohydrate 6 g, Cholesterol 185 mg, Fat 1 1/2, Fiber 0 g, Protein 57 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 6 g, TransFat 1 g

STUFFED TURKEY WITH LEMON, OREGANO, AND RED ONIONS



Stuffed Turkey with Lemon, Oregano, and Red Onions image

The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

Provided by Gina Marie Miraglia Eriquez

Categories     Citrus     Fruit     Herb     Onion     Poultry     turkey     Vegetable     Roast     Christmas     Thanksgiving     Dinner     Lemon     Fall     Winter     Oregano     Gourmet

Yield Makes 8 servings (with leftovers)

Number Of Ingredients 22

For lemon butter:
1 1/2 sticks unsalted butter, softened
1/2 cup finely chopped shallots (2 large)
2 tablespoons finely chopped oregano
1 1/2 tablespoons grated lemon zest
For turkey:
1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, reserving neck and giblets for stock (discard liver)
2 large red onions, each cut into 8 wedges, keeping root ends intact
About 5 cups unbaked Italian sausage and bread stuffing , at room temperature
For gravy:
4 cups turkey giblet stock , heated to liquefy if gelled, or reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1 teaspoon fresh lemon juice
Equipment: a 17- by 14-inch flameproof roasting pan with a V-rack; kitchen string; a 2-qt measuring cup; a fat separator (optional)
1 kitchen string
1 2-quart measuring cup
Equipment: a 17- by 14-inch flameproof roasting pan with a V-rack; kitchen string; a 2-qt measuring cup; a fat separator (optional)
1 kitchen string
1 2-quart measuring cup
1 a fat separator (optional)
Garnish: oregano sprigs; lemon wedges
1 lemon wedges

Steps:

  • Make lemon butter and roast turkey:
  • Preheat oven to 425°F with rack in lowest position.
  • Stir together all butter ingredients with 1 teaspoon salt and 3/4 teaspoon pepper.
  • Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan. Sprinkle turkey cavities with 1/2 teaspoon salt (total).
  • Starting at large cavity, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a tablespoon measure, slide 2 tablespoons butter under skin of each breast half and 1 tablespoon on each drumstick (6 tablespoons total), pushing butter out of spoon with a finger on outside of skin.
  • Melt remaining lemon butter in a small saucepan over medium heat. Toss onion wedges with 2 tablespoons melted lemon butter.
  • Spoon stuffing into large cavity of turkey. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body. Brush turkey all over with half of remaining melted lemon butter and sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast until skin is golden brown, about 30 minutes.
  • Reduce oven temperature to 350°F. Rotate pan 180 degrees. Brush remaining melted lemon butter over turkey and roast 30 minutes more. Baste turkey and scatter onion wedges around it, then roast, basting turkey and rotating turkey 180 degrees every 30 minutes (if pan becomes completely dry, add 1/2 cup water; if skin becomes too dark, loosely cover turkey with foil) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F and stuffing registers at least 165°F, about 2 to 2 1/2 hours more (total roasting time: 3 to 3 1/2 hours). Transfer turkey and onions to a platter, reserving juices in pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
  • Make gravy while turkey stands:
  • Straddle roasting pan across 2 burners, then add 1 cup turkey stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through a fine-mesh sieve into 2-quart measuring cup and skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
  • Stir together flour and 6 tablespoons reserved fat (if you don't have enough fat, add butter) in a heavy medium saucepan, then cook roux over medium heat, whisking, until pale golden, about 3 minutes. Add pan juices and remaining 3 cups stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened to desired consistency, 10 to 12 minutes. Stir in lemon juice and salt and pepper to taste.

CLASSIC STUFFED TURKEY



Classic Stuffed Turkey image

For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings (10 cups stuffing).

Number Of Ingredients 14

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Steps:

  • In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.

SALT-ROASTED TURKEY WITH LEMON AND OREGANO



Salt-Roasted Turkey with Lemon and Oregano image

Provided by Bruce Aidells

Categories     turkey     Roast     Thanksgiving     Dinner     Lemon     Oregano     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Rub:
1/3 cup coarse kosher salt (preferably Diamond Crystal brand)
2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
2 tablespoons finely grated lemon peel
2 tablespoons finely chopped garlic
1 tablespoon ground black pepper
1 14- to 16-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock
3 lemons, coarsely chopped
2 celery stalks, chopped
1 onion, chopped
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh thyme
2 teaspoons ground black pepper
1 teaspoon coarse kosher salt
1/2 cup extra-virgin olive oil, divided
6 tablespoons fresh lemon juice, divided
3 1/2 to 4 1/2 cups Ultimate Turkey Stock or low-salt chicken broth, divided
Greek-Inspired Fresh Oregano and Giblet Pan Gravy

Steps:

  • For salt rub:
  • Mix all ingredients in small bowl.
  • For turkey:
  • Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours.
  • To roast turkey:
  • Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil.
  • Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
  • While turkey rests, prepare gravy.

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