Creamy Lemon Pancetta Rosemary Turkey Recipes

ROAST TURKEY WITH ROSEMARY AND LEMON

Roast Turkey with Rosemary and Lemon image

Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Time 3h

Number Of Ingredients 8

Ingredients

1 whole turkey (about 12 pounds), thawed if frozen, neck and giblets removed, and rinsed and patted dry
3/4 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves, minced
1 garlic clove, minced
7 wide strips lemon zest (from 1 large lemon)
Coarse salt and ground pepper
4 cups Mushroom and Walnut Stuffing
1 large yellow onion, cut into 8 wedges

Steps:

Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.

Nutrition Facts : Calories 663 g, Fat 33 g, Protein 83 g

ROSEMARY LEMON ROASTED TURKEY

Rosemary Lemon Roasted Turkey image

You are five ingredients away from this delicious rosemary and lemon roasted turkey - an elegant family dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h25m

Yield 12

Number Of Ingredients 5

Ingredients

6 sprigs rosemary
3 lemons, cut into fourths
12- to 14-pound turkey
2 tablespoons vegetable oil
1 teaspoon garlic salt

Steps:

Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.

Nutrition Facts : Calories 385, Carbohydrate 0 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg

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