Grilled Turkey With Toasted Fennel And Coriander And Fresh Thyme Gravy Recipes

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GRILLED TURKEY WITH GRAVY



Grilled Turkey with Gravy image

Provided by Food Network

Categories     main-dish

Time 3h30m

Number Of Ingredients 12

1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper
Turkey giblet stock
1 turkey neck
Giblets
4 cups cold water
Bouquet garni (1 bay leaf, 6 peppercorns, 6 parsley stems, 2 sprigs thyme tied in cheesecloth
6 tablespoons turkey fat
6 tablespoons flour
1/2 cup wine
3 cups stock

Steps:

  • Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
  • Combine turkey neck and giblets in a saucepan and cover with water. Bring to a boil and simmer 15 minutes, skimming. Add bouquet. Simmer 20 minutes. Remove stock from heat and strain. Reduce to 3 cups if necessary. Have a roasting pan with 6 tablespoons turkey fat. Add flour to fat and cook for 3 minutes. Add wine to roux and whisk until smooth. Add stock and bring to a boil.

FENNEL AND CITRUS ROASTED TURKEY WITH GRAVY



Fennel and Citrus Roasted Turkey with Gravy image

Provided by Valerie Bertinelli

Categories     main-dish

Time 5h15m

Yield 8 servings

Number Of Ingredients 17

One 12-pound turkey
2 lemons
1 orange
1 head fennel, quartered, fronds reserved for butter and garnish
1 stick (8 tablespoons) unsalted butter, softened
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
1 cup chicken or turkey stock
6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, chopped
2 shallots, finely chopped
1/3 cup all-purpose flour
2 tablespoons dry Marsala wine
3 cups turkey or chicken stock
Pan juices from roasted turkey (fat separated)
1 teaspoon sugar, optional
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey: Pat the turkey dry and let it stand at room temperature at least 1 hour and up to 2.
  • Preheat the oven to 350 degrees F.
  • Grate the zest from the lemons and orange, then cut the citrus fruit in half and reserve. Chop enough fennel fronds to measure 1 tablespoon. Put the butter in a bowl and add the citrus zest, chopped fennel fronds, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and mix to combine thoroughly.
  • Slide your hands between the breast and skin of the turkey to carefully loosen the skin. Use your fingers to loosen the skin over the drumsticks and thighs as well. Rub all but about 1 or 2 tablespoons of the butter mixture all over the turkey under the skin. Rub the remaining butter mixture over the surface of the turkey. Season the turkey all over with salt and pepper.
  • Squeeze the juice from 1 of the reserved orange halves and 2 of the lemon halves into the bottom of a large roasting pan and then insert all of the citrus halves (including the juiced ones), the fennel quarters and half of the thyme into the cavity of the turkey. Tie the turkey legs together with twine. Add the stock and remaining thyme to the bottom of the pan with the citrus juices. Position a roasting rack in the roasting pan and put the turkey on the rack.
  • Roast, rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, 2 1/2 to 3 hours. (If the turkey and wing tips are browning too quickly, lightly cover with foil and remove in the final 30 minutes of cooking.) Let the turkey rest for 30 minutes before carving.
  • Using a ladle, carefully remove the pan juices from the bottom of the pan and pour into a fat-separating liquid measuring cup for the gravy. Allow to sit for 5 minutes so the fat rises to the top.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Add the thyme and shallots and cook until softened, about 3 minutes. Gradually add the flour and cook, whisking, until golden and nutty smelling, about 3 minutes. Add the Marsala wine and continue to whisk. Slowly pour in the stock and separated pan juices while mixing, making sure to incorporate the flour mixture as you go. Increase the heat to medium high and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the sugar if needed to balance any bitterness from the citrus. Season with salt and pepper. Keep warm until ready to eat, then strain into a gravy boat.
  • Carve the turkey and place on a large serving platter. Garnish with fennel fronds. Serve with hot gravy.

ROASTED TURKEY RUBBED WITH CORIANDER, BLACK PEPPER, AND FENNEL



Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel image

Instead of roasting your turkey whole, try breaking it down first instead. That way you can give each part the attention it deserves -- more oven time for the breasts, a quick sear for the legs, and an overnight herb-and-spice rub for all. The result is juicy, flavorful white and dark meat, plus perfectly crisp skin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 15h

Number Of Ingredients 14

1 whole turkey (13 to 15 pounds)
2 tablespoons fennel seeds
2 tablespoons coriander seeds
2 teaspoons whole black peppercorns
Kosher salt
2 tablespoons chopped fresh thyme, plus 6 sprigs
4 tablespoons unsalted butter, room temperature
1 yellow onion, cut into 1-inch wedges
1 head fennel, cut into 1-inch slices
2 heads garlic, halved
2 tablespoons extra-virgin olive oil
1 1/4 cups dry white wine, such as Sauvignon Blanc
2 tablespoons unbleached all-purpose flour
Pomegranates, kumquats, oranges, and cape gooseberries, for garnish (optional)

Steps:

  • Place turkey, breast-side up, on a work surface. Pull a leg away from body; slice through skin between breast and drumstick. Turn turkey on its side. Bend leg back till thighbone pops out of socket. Cut through joints and skin to detach leg completely. Repeat on other side. With turkey still on its side, pull a wing away from body. Cut through joints; remove wing. Repeat on other side. Lift turkey and, with kitchen shears, cut downward through rib cage and then shoulder joints to separate breast from back. Cut back in half crosswise (so it will fit in pot). You can ask your butcher to do this -- just make sure you still get all bones and wings.
  • Make turkey stock: Place turkey back, neck, and wings in a stockpot; add 12 cups water. Bring to a boil. Reduce to a simmer and cook 3 hours. Strain. (You should have 6 to 7 cups stock.)
  • Meanwhile, toast fennel and coriander seeds and peppercorns in a dry skillet over medium-high heat, swirling pan occasionally, until fragrant, about 3 minutes. Remove from heat; let cool completely. Set aside 2 tablespoons of toasted spices; grind remainder in a spice grinder. Add 5 teaspoons salt and thyme; stir to combine. Rub mixture all over turkey breast and legs (both skin side and meat side). Refrigerate, uncovered, at least 8 hours and up to 1 day.
  • Remove turkey from refrigerator; let stand at room temperature 1 hour, 30 minutes. During last 30 minutes, preheat oven to 450 degrees. Pat turkey dry. Spread butter over breast. Arrange onion and fennel slices in the center of a large roasting pan (to create a rack for turkey breast). Scatter garlic around onion. Place turkey breast on vegetable rack. Roast 20 minutes.
  • Meanwhile, heat a large, heavy skillet (preferably cast iron) over medium-high. Swirl in oil. Add turkey legs, skin-sides down, and cook until golden brown, 4 to 5 minutes. Flip skin-sides up; add thyme sprigs and wine. Bring to a boil; cook 1 minute. Add 3 1/2 cups stock and reserved toasted spices; bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
  • Remove roasting pan from oven. Reduce oven temperature to 400 degrees. Add legs to pan, skin-sides up, along with liquid from skillet; meat sides should be partially submerged but skin should sit above liquid. Return to oven and roast, basting turkey with pan juices every 20 minutes, until a thermometer inserted in thickest part of breast (nearest but not touching bone) reads 155 degrees, about 1 hour, 10 minutes.
  • Transfer turkey to a cutting board (tent with foil to keep warm, if desired). Remove and discard onion; reserve garlic. Strain cooking liquid into a medium saucepan; let stand 15 minutes. Skim and discard fat. Transfer 1/2 cup liquid to a small bowl; whisk in flour, then whisk mixture back into saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Carve turkey; serve, with gravy and roasted garlic, garnished with pomegranates, kumquats, oranges, and gooseberries.

THE GREATEST GRILLED TURKEY



The Greatest Grilled Turkey image

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Prepare an outdoor grill for indirect medium-high heat.
  • Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
  • Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

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