EASY HERB-ROASTED TURKEY
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g
WHOLE ROASTED TURKEY WITH FENNEL SPICE RUB
I got this recipe from Food Network...I've been using it for three years...My whole Family LOVES it!!!
Provided by swtpotato143
Categories Poultry
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
- Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub (recipe is below), pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
- Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
- Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
- While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.
- Carve turkey as desired and serve with gravy.
- Fennel Spice Rub:.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Nutrition Facts : Calories 759.1, Fat 43, SaturatedFat 13.5, Cholesterol 266.7, Sodium 1435.5, Carbohydrate 12.6, Fiber 3.8, Sugar 2.4, Protein 77.3
SPICE RUB ROASTED THANKSGIVING TURKEY
This Thanksgiving turkey recipe produces a well-seasoned, juicy, and tender turkey that will bring smiles to everyone's faces. You cannot go wrong with a spice rub and a giant bird!
Provided by cremebrulee
Time 18h
Yield 12
Number Of Ingredients 12
Steps:
- Combine garlic powder, paprika, cumin, basil, salt, and pepper in a zip-top bag. Close and shake spice rub until well mixed.
- Cut small slits into the skin of the turkey. Use a palmful of spice rub at a time to rub all over turkey-on top, sides, bottom, inside cavity, and into the slits in the skin. Stuff the cavity with cilantro, onion, and garlic. Place in a roasting pan, cover, and marinate in the refrigerator for 12 hours.
- Preheat the oven to 300 degrees F (150 degrees C).
- Remove turkey from the refrigerator. Baste with melted butter. Pour 1/2 of the chicken broth inside the pan. Cover with foil.
- Roast in the preheated oven, for 3 hours. Remove foil and baste with remaining chicken broth. Continue to roast until turkey is no longer pink and the juices run clear, about 2 1/2 hours longer. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 1343.8 calories, Carbohydrate 17.2 g, Cholesterol 457.3 mg, Fat 87.6 g, Fiber 5.2 g, Protein 119.5 g, SaturatedFat 41 g, Sodium 4563.4 mg, Sugar 3.1 g
FENNEL SPICE RUB FOR TURKEY (MICHAEL CHIARELLO)
I make this every year for our turkey! It is so potent when you've first ground it, but don't worry, since once it's cooked you're left with a wonderfully spiced turkey (but nothing unusually flavored). People will not be able to pick out the spices, but will comment how great the turkey tastes. It makes the best gravy. It is so dark and rich with a great savory taste. Second time I brined turkey and it was super moist, although the flavor was the same when it was not brined.
Provided by Roxygirl in Colorado
Categories Whole Turkey
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
- Watch carefully, tossing frequently so the seeds toast evenly.
- When light brown and fragrant, pour the seeds onto a plate to cool.
- They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt.
- Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
- Store in a tightly sealed glass jar in a cool, dry place, or freeze.
- Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
- n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.
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