Roast Turkey With Basil Shallot Butter Recipes

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ROAST TURKEY WITH TARRAGON-SHALLOT BUTTER



Roast Turkey with Tarragon-Shallot Butter image

Rub a turkey all over with butter mixed with tarragon, lemon and shallot for a flavorful, golden bird.

Provided by Food Network Kitchen

Time 3h45m

Yield 8-10

Number Of Ingredients 8

One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons minced fresh tarragon leaves
1 1/2 teaspoons freshly squeezed lemon juice
1 shallot, minced
3 parsley sprigs
2 lemons, quartered

Steps:

  • Let the turkey sit at room temperature for about 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
  • Combine the butter, tarragon, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
  • Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
  • Discard the parsley and lemons from the cavity before carving.

SHALLOT AND THYME-RUBBED ROASTED TURKEY



Shallot and Thyme-Rubbed Roasted Turkey image

Provided by Food Network

Time 3h30m

Yield 30 servings

Number Of Ingredients 12

24 shallots, peeled and quartered
8 garlic cloves, peeled
6 Tbs. olive oil
2 sprigs fresh thyme
2 Tbs. finely chopped fresh thyme leaves
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
15-16 lb. turkey (reserve neck, gizzard and heart)
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
2 sprigs fresh thyme

Steps:

  • Position oven rack in bottom third of oven and preheat to 350F. Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil. Cover dish with foil and bake until shallots are very tender but not brown, about one hour. Uncover and cool 30 minutes.
  • Place garlic, half of shallots and oil in work bowl of a food processor. Add chopped thyme, mustard, salt and pepper. Process until almost smooth. Transfer paste to a small bowl. Shallot paste can be covered with plastic wrap and refrigerated for up to four days.
  • Rinse turkey inside and out with cold running water and pat dry. Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin. Spread a half cup of shallot paste under skin and over breast meat. Tuck wings underneath the body of the turkey and tie legs together loosely with kitchen twine or dental floss so the turkey will hold its shape. Place turkey on a small wire rack set inside a large roasting pan. Spread a half cup of shallot paste all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey.
  • Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan. Pour boiling liquid into bottom of roasting pan. Cover breast loosely with foil and place turkey in oven. Roast for one and a half hours. Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes. Remove foil and add a cup broth to pan.
  • Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degrees F, another one to one and a half hours. During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate.
  • Remove turkey from oven and transfer to a platter. Tent turkey loosely with foil and let rest 30 minutes - its internal temperature will rise another 5-10 degrees. Reserving drippings and discard neck, gizzard and heart. Place turkey on a serving platter, carve and serve with gravy.

ROASTED SHALLOT AND HERB BUTTER



Roasted Shallot and Herb Butter image

GINA Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.

Number Of Ingredients 9

1 medium shallot, peeled
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 stick salted butter, at room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh tarragon
1 teaspoon grated lemon zest
Pinch of crushed red-pepper flakes

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely.
  • Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.

ROAST TURKEY WITH HERB BUTTER



Roast Turkey with Herb Butter image

Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 8

5 tablespoons unsalted butter, room temperature
1 tablespoon each chopped fresh rosemary, sage, and thyme
Kosher salt and freshly ground pepper
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
Cornbread And Sausage Stuffing
4 to 6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

Steps:

  • Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
  • Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
  • Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
  • Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY



Herb-Roasted Turkey with Shallot Pan Gravy image

Categories     turkey     Roast     Thanksgiving     Fall     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 11

3/4 cup butter, room temperature
3 tablespoons chopped fresh parsley plus 3 whole sprigs
2 tablespoons chopped fresh sage plus 3 whole sprigs
2 tablespoons chopped fresh thyme plus 3 whole sprigs
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 15- to 16-pound turkey, rinsed, patted dry
1 1/2 pounds shallots, peeled, halved lengthwise through root end
3 cups (or more) canned low-salt chicken broth
1 cup dry white wine
2 tablespoons all purpose flour

Steps:

  • Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
  • Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
  • Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
  • Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.

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