Roasted Turkey With Garlic Rosemary And Roasted Lemon With Cremini Mushroom Gravy Recipes

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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

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

FESTIVE ROAST TURKEY WITH ROSEMARY, GARLIC AND LEMON SAUCE



Festive Roast Turkey with Rosemary, Garlic and Lemon Sauce image

Celebrate this festive season with nothing other than a well prepared, moist, tender festive turkey! We've come up with this amazing recipe flavored with the aromas of rosemary and lemon for a truly memorable family meal!

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h20m

Number Of Ingredients 8

1 whole turkey (about 12 pounds), neck and giblets removed, 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 (or your favorite kind!)
1 large yellow onion, cut into 8 wedges

Steps:

  • To ensure your amazing festive turkey is thoroughly cooked the first thing you need to do is let it sit at room temperature for about an hour. That-way the meat will be the same temperature throughout and cooked evenly.
  • Preheat your oven at 400F (200C) with the rack placed in the lower third of the oven. You don't want this amazing festive turkey to get burned, do you?
  • Now its time to prepare the glazing. In a small saucepan heat the oil till hot but not enough to cause the ingredients to sizzle. Place the rosemary, garlic and lemon zest and bring to a simmer over medium heat. Cook until the lemon is slightly shriveled and garlic is soft. It should take about 2-3 minutes.
  • Remove the glazing from the heat and let it cool.
  • Now its time to start preparing your amazing festive turkey! Start by tucking its wing tips underneath the body. Season on the inside with plenty of pepper and some salt - careful not to make it too salty though!
  • Fill stuff the turkey with your stuffing, fold the neck skin over the opening and tie the legs together with a kitchen twine.
  • Now for the glazing. Brush your amazing festive turkey with 1/2 cup of the rosemary-lemon oil and sprinkle some salt and pepper.
  • Peal your onions in quarters and layer them on the bottom of a heavy roasting pan. Place your roasting rack on top followed by your perfectly seasoned and glazed festive turkey!
  • Roast until the turkey is golden brown. It will take about 45 minutes to 1 hour. To keep it nice and moist reduce heat to 375F (190C), add 1 cup of water to the pan, brush with the rosemary oil. Remember to cover with a lid or foil at this stage. Repeat every 30 minutes. If the pan becomes dry remember to add some more water.
  • The best way to know when your festive turkey is done is using a meat thermometer in the thickest part of the thigh. If it reads 165F (73C) it's done!
  • Once ready, transfer your amazing festive turkey to a platter or carving board and loosely tent with foil. Remember to let it rest for 30 minutes as the juices are still hot on the inside and if carved straight away they will simply run out of the meat...
  • You can use your roasting pan glazing as a base for an amazing white wine gravy. Just add 1 cup of white wine and let it simmer for a few minutes for an amazing sauce...

ROSEMARY ROASTED TURKEY



Rosemary Roasted Turkey image

This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 8

¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  • Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  • Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  • Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg

LEMON-GARLIC ROAST TURKEY AND WHITE-WINE GRAVY



Lemon-Garlic Roast Turkey and White-Wine Gravy image

The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that's been "enhanced" with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.

Provided by Food Network

Categories     main-dish

Time P1DT2h20m

Yield 12 servings

Number Of Ingredients 12

10 cloves garlic, divided
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup kosher salt
1 12-pound natural or organic turkey (see Shopping Tip)
1/4 cup freshly grated lemon zest
1/4 cup packed fresh oregano leaves
2 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine or dry vermouth
1 14-ounce can reduced-sodium chicken broth

Steps:

  • Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in lemon juice, Worcestershire, salt and 4 quarts cold water.
  • Remove giblets from turkey (if included) and trim excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submerged, turn it every 8 hours.
  • Remove the turkey from the brine, rinse well and pat dry. Discard the brine.
  • Preheat oven to 350 degrees F.
  • Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste. (Alternatively, chop garlic, lemon zest and oregano on a cutting board until finely minced, then place in a small bowl and stir in oil, pepper and water.) Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan.
  • Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165degreesF, 30 to 45 minutes more.
  • Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving.
  • Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Whisk flour with 1/4 cup water in a small bowl.
  • Set the roasting pan over two burners on medium heat. Add wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes.
  • Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1 to 2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey.
  • NUTRITION INFORMATION: Per serving: 180 calories; 6 g fat (2 g sat, 2 g mono); 66 mg cholesterol; 2 g carbohydrate; 26 g protein; 0 g fiber; 120 mg sodium; 273 mg potassium. Nutrition bonus: Zinc (19% daily value). 0 Carbohydrate Servings Exchanges: 4 lean meat
  • TIP: Shopping tip: Look for turkey labeled "natural" or "organic" in natural-foods stores or well-stocked supermarkets. Turkeys labeled "heritage" are also typically "natural." If you can't find one, don't overlook this recipe. It works with conventional turkey, too; just skip the brining (Steps 1-2) and start with Step 3.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

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

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

GARLIC-ROSEMARY TURKEY WITH PORCINI



Garlic-Rosemary Turkey with Porcini image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 8

1 12- to 14-pound turkey, thawed if frozen
Kosher salt and freshly ground pepper
1 onion, quartered
1 head garlic (6 cloves whole, remaining cloves smashed)
4 sprigs rosemary, plus 3 tablespoons chopped leaves
2 ounces dried porcini mushrooms (about 2 cups)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 teaspoons Worcestershire sauce

Steps:

  • Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 1 tablespoon each salt and pepper. Stuff the cavity with the onion, smashed garlic and rosemary sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the porcini butter.
  • Soak the porcini in 1 cup hot water until softened, about 10 minutes; drain. Put half of the porcini in a food processor (finely chop the rest to use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse to make a paste. Add the butter, Worcestershire sauce, 2 teaspoons salt and a generous amount of pepper; pulse until smooth. Rub the turkey inside and out with the butter. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy, adding the chopped porcini in along with the stock.
  • After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; use the drippings for the gravy.

LEMON-HERB ROASTED TURKEY



Lemon-Herb Roasted Turkey image

Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! -Felicia Smith, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 16 servings.

Number Of Ingredients 13

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Steps:

  • Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 489mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

ROSEMARY LEMON ROAST TURKEY



Rosemary Lemon Roast Turkey image

Roasting a turkey is really, really easy. Before we get started, here are a few pointers. Other cooks may disagree - if so, please join the turkey conversation by posting a comment below! If there's not a big price difference between fresh and frozen, buy a fresh turkey. They're juicier, which is wonderful because roasting is a dry cooking process. I bought a fresh turkey at Aldi for 99 cents per pound. Unless you have 5 or 6 days to allow a frozen turkey to thaw in your refrigerator, you need to buy a fresh turkey. I have never... not once... seen a frozen turkey fully thawed after only 3 days in my refrigerator (which is what the directions on the turkey wrapping often promise). Bigger is not better. If you're feeding a lot of people, consider buying two small turkeys (10 - 12 pounds each) instead of one, massive bird. Smaller turkeys roast more evenly, and because they require less time in the oven, they are less likely to dry out. You don't need a special roasting pan, a baster, a "turkey bag" (to cook a turkey in plastic??), or any other strange turkey paraphernalia. A 10 pound turkey will fit in a 9×13 cake pan. A larger turkey will fit on a jelly roll pan, or any baking sheet with sides at least 1 inch high. Let's get started!

Provided by Crowded Earth Kitch

Categories     < 4 Hours

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 small fresh turkey (10 - 12 pounds)
2 lemons
6 sprigs fresh rosemary
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons butter, melted (not margarine)

Steps:

  • Step 1) In the kitchen sink, remove your turkey from the wrapping. Find the bag of giblets and remove it from your turkey. Check both ends of your turkey for that bag of giblets!
  • Step 2) Rinse your turkey with cold water on the inside and the outside. Lift the turkey and turn it upside down to drain for a moment. Pat the turkey dry with a clean kitchen towel (and put that towel immediately in the hamper, so you don't accidentally use it for anything else).
  • Step 3) Place your turkey in a pan or on a roasting sheet. Rub salt and pepper onto the skin.
  • Step 4) Poke a few holes with a paring knife in each lemon. Insert rosemary sprigs into several of the holes in each lemon, as shown.
  • Step 5) Insert one of the rosemary lemons completely inside of the turkey. Rest the other rosemary lemon near the opening of the turkey cavity.
  • Step 6) Coat the outside of your turkey with melted butter. Don't use so much butter that it drips all over the pan (try to avoid that), but make sure at highest part of the turkey is covered. The butter will spread down the sides of the turkey as it roasts, sealing in flavor and giving the turkey skin a golden color.
  • Note: We are buttering our turkey skin instead of basting. It's easier and prevents the meat from drying out. A buttered turkey will have a slightly darker color than a basted turkey (or a turkey in a bag), and the skin will be crispy. The end result is delicious!
  • Step 7) Showtime! Place your turkey in a preheated, 325 degree oven on the lowest rack possible. Your turkey needs to slowly roast until a meat thermometer poked into the thickest part of the turkey (but not against a bone) registers 165 degrees. Your turkey might have a little red timer attached - this timer will pop out when your turkey is done. It's STILL a good idea to check the temperature. Your turkey needs to reach 165 degrees in order to prevent food-borne illness!
  • How long will your turkey need to roast? That is the million dollar question! Every turkey and every oven is a little bit different. At 325 degrees, a 10 - 12 pound turkey will require approximately 3 hours of roasting time. Check your turkey after 2 1/2 hours, but don't open the oven door before then!
  • Step 8) Let your roasted turkey rest on the countertop for 15 minutes before carving. A "tent" of aluminum foil (just a very loose covering of foil) can be used to prevent heat loss, but that's not entirely necessary.
  • Enjoy your roasted turkey!
  • PS - Don't wash that pan! In our next Crowded Earth Kitchen post, we'll show you how to make gravy with the drippings on that turkey pan!

Nutrition Facts : Calories 1056, Fat 54.4, SaturatedFat 16.3, Cholesterol 443.7, Sodium 587.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 131.2

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