Roasted Turkey With Rosemary Dijon Recipes

ROASTED TURKEY WITH ROSEMARY & DIJON

Steps:

• Heat oven to 325°F.
• Mix butter, 1/4 cup mustard, rosemary and pepper in medium bowl until blended; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for making the gravy; refrigerate until ready to use.
• Pour remaining orange juice into turkey cavity. Loosen turkey skin from meat; rub 1/4 cup of the remaining mustard mixture under skin, then rub additional 1/4 cup of the remaining mustard mixture over outside of turkey.
• Place turkey, breast side up, on rack in roasting pan. Insert meat thermometer into thickest part of one of the thighs, being careful to not let thermometer touch the bone. Add 1 cup wine to pan.
• Bake 1 hour, brushing with remaining mustard mixture after 30 min. Cover turkey loosely with foil. Continue baking 2 to 2-1/4 hours or until meat thermometer registers 165°F, stirring remaining wine, 1/2 cup at a time, into drippings in pan as necessary to prevent them from burning.
• Transfer turkey to cutting board, reserving drippings in pan; cover turkey with foil. Let stand 20 min.
• Meanwhile, pour pan drippings into large measuring cup; skim off fat. Add enough of the remaining wine to drippings to measure 2-1/2 cups; set aside. Add reserved mustard mixture to roasting pan; cook until heated through, stirring frequently. Gradually add flour, stirring constantly with whisk until blended. Cook on medium heat 1 to 2 min. or until thickened, stirring constantly. Add pan drippings; stir until blended. Cook 2 to 3 min. or until gravy thickens and begins to boil. Stir in remaining mustard.
• Slice turkey. Serve with the gravy.

ROSEMARY DIJON PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
• Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
• rosemary evenly all over the top.
• Place the pork in roasting pan lined with a rack and roast for 20 minutes.
• Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.

ROSEMARY ROASTED 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).

GLAZED TURKEY WITH MAILLE® HONEY DIJON MUSTARD

Steps:

• First make the stuffing. Heat 1 tablespoon oil in a pan and fry bacon. Add remaining oil to pan and gently fry onion over low heat to soften, but not brown. Place breadcrumbs in a bowl and add bacon and onion, apricots and parsley. Season well.
• Using pastry brush, paint Maille® Honey Dijon mustard over turkey. Place lemon and onion in turkey cavity and season. Spoon stuffing into neck end, pressing in tightly. Secure neck flap underneath. Lightly cover with foil. Place in a pre-heated oven at 350 degrees F and roast for 3 1/2 hours, basting every hour and replacing foil. Test for thorough cooking by piercing the thick part of the thigh with a skewer. The juices should run clear with no pink tinge.
• Place vegetables in a roasting tin, drizzle with olive oil and season. Place in oven 35 minutes before the end of roasting time. Turn occasionally.