Herb Glazed Roasted Turkey Recipes

HERB-GLAZED ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
• Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
• Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
• In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
• Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

HERB-GLAZED TURKEY

Steps:

• Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours., In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.

HERB ROASTED TURKEY WITH CITRUS GLAZE

Steps:

• Remove giblets and neck from turkey, reserve for gravy.
• Rinse turkey with cold running water and drain well.
• Blot dry with paper towels.
• Peel lemons and limes.
• Squeeze juice from lemons and limes to make least 2 tablespoons juice of each.
• Cut the remaining fruit in half and place in the turkey cavity.
• Sprinkle salt in the cavity.
• In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
• Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.
• Replace skin.
• Fold neck skin and fasten to the back with 1 or two skewers.
• Fold the wings under the back of the turkey.
• Return legs to tucked position.
• Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
• Rub turkey with salt, pepper and oil.
• Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
• Roast turkey in a pre-heated, 325° F.
• oven for about 3 3/4 hours.
• During the last hour of cooking time, baste with the pan drippings.
• During the last 30 minutes of cooking time, baste with the citrus glaze.
• Loosely cover with aluminum foil to prevent over browning.
• Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F.
• in the breast.
• Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

JUICY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.