Turkey With Herbes De Provence And Citrus Recipes

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TURKEY WITH HERBES DE PROVENCE AND CITRUS



Turkey With Herbes De Provence and Citrus image

Another Giada classic from TVFN. I can't believe this is not posted here yet, this is a wonderful recipe!

Provided by Robyn

Categories     Whole Turkey

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 (14 -15 lb) whole turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
6 cups canned low sodium chicken broth (approximate amount)
1/3 cup all-purpose flour

Steps:

  • To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
  • Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
  • Tie the legs together to hold the shape of the turkey.
  • Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
  • Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
  • Cover the turkey breast with foil. Roast for 20 minutes.
  • Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan.
  • Add the remaining sprigs of fresh herbs to the pan.
  • Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
  • Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil.
  • Let stand 30 minutes while preparing the gravy.
  • To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids.
  • Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat.
  • Add the flour and whisk for 1 minute. Gradually whisk in the broth.
  • Simmer until the gravy thickens slightly, whisking often, about 10 minutes.
  • Season with salt and pepper.
  • Serve the turkey with the gravy.

Nutrition Facts : Calories 1097.7, Fat 59.6, SaturatedFat 20.1, Cholesterol 421.8, Sodium 870, Carbohydrate 10.3, Fiber 1.1, Sugar 2.5, Protein 123.3

ROASTED CITRUS & HERB TURKEY



Roasted Citrus & Herb Turkey image

Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 16 servings (2 cups gravy).

Number Of Ingredients 13

1/4 cup butter, softened
2 tablespoons Italian seasoning
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 large onion, quartered
1 medium orange, quartered
1 medium lemon, quartered
3 fresh rosemary sprigs
3 fresh sage sprigs
3 cups chicken broth, divided
3 to 4 tablespoons all-purpose flour
1/8 teaspoon browning sauce, optional

Steps:

  • Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Nutrition Facts : Calories 500 calories, Fat 24g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 64g protein.

CITRUS HERB TURKEY



Citrus Herb Turkey image

When it came to a roasting turkey, my grandmother had the magic touch: She would wrap a turkey in foil and cook it on low heat for eight hours so it would bake up juicy and tender. This version doesn't take that long, but it's just as good. -Portia Gorman, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 16 servings.

Number Of Ingredients 11

1 package (1 ounce) fresh rosemary, divided
1 package (1 ounce) fresh thyme, divided
3/4 cup softened unsalted butter, divided
1 turkey (12 to 14 pounds)
2 teaspoons seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 medium apple, chopped
1 medium orange, chopped
1 small red onion, chopped
1 small sweet orange pepper, chopped

Steps:

  • Preheat oven to 400°. Line a roasting pan with 3 pieces of heavy-duty foil (pieces should be long enough to cover turkey). Mince half the rosemary and thyme from each package (about 1/4 cup total). In a small bowl, beat 1/2 cup butter and minced herbs until blended. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Mix seasoned salt, garlic powder and pepper; sprinkle over turkey and inside turkey cavity., Cube remaining butter. In a large bowl, combine butter, apple, orange, onion, orange pepper and remaining herb sprigs; spoon inside cavity. Tuck wings under turkey; tie drumsticks together. Place turkey in prepared pan, breast side up., Bring edges of foil over turkey to cover. Roast, covered, 1 hour. Carefully open foil and fold it down. Reduce oven setting to 325°. Roast, uncovered, 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if turkey browns too quickly., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard fruit mixture from cavity. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

Nutrition Facts : Calories 488 calories, Fat 27g fat (11g saturated fat), Cholesterol 207mg cholesterol, Sodium 322mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 55g protein.

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