Roasted Savory Turkey Recipes

MCCORMICK® SAVORY HERB RUB ROASTED TURKEY

Steps:

• Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
• Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

SAVORY HERB RUB ROASTED TURKEY

Steps:

• Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
• Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

SAVORY TURKEY BREAST

Steps:

• In a small bowl, combine the butter, sage, garlic, onion, thyme, salt and pepper. With fingers, carefully loosen the skin from both sides of turkey breast. Spread 2 tablespoons butter mixture under turkey skin; spread remaining mixture over skin., Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170° (cover loosely with foil if turkey browns too quickly). Cover and let stand for 10 minutes before carving.

ROASTED SAVORY TURKEY

Steps:

• Preheat the oven to 400 degrees F and fit a roasting rack inside of a roasting pan.
• Transfer the turkey to the kitchen sink and remove its wrapping. Using your hands, search inside the cavity for the neck, gizzards, heart and livers - remove these from the inside of the turkey and set aside, refrigerated, for the gravy. Rinse the turkey well inside and out with cold running water. Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.
• Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf. Using kitchen twine, tie the ends of the turkey's legs together as if they were trying to cross their legs. Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence. Rub the butter evenly over the entire turkey. Transfer the turkey to the prepared roasting pan and place in the oven.
• Bake uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F and carefully remove the turkey from the oven. Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid. Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid. The turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh. An instant read thermometer inserted into the joint of the leg and thigh, without touching a bone should register 165 degrees F when the turkey is cooked through. (If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done.).