Tender Herb Roasted Turkey Recipes

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). 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.

ROAST TURKEY RECIPE

Steps:

• Combine all of the ingredients in a small bowl and mix to combine. Set aside until you are ready to coat the turkey.
• Remove the turkey from the fridge and allow it to come to room temperature for 1 hour.
• Lower oven rack and preheat oven to 500 degrees.
• Remove neck and giblets from the turkey. Dry turkey as well as possible with paper towels (inside and out). Season the cavity with salt and pepper.
• Place 1/2 cup of the chopped vegetables and apple inside of the cavity of the turkey. Place remaining vegetables in the bottom of a roasting pan. Place turkey on top of the vegetables.
• Using your hands lift the skin up from the breast and smear herb butter under the skin then smear the rest of the skin on top of the bird with the remaining herb butter.
• Bake for 30 minutes at 500 degrees then place foil just ontop of the breast (see picture).
• Reduce heat to 350 degrees and roast for an additional 1 1/2-2 hours or until the turkey reaches 161-165 degrees. Allow the turkey to rest for 1 hour before slicing into it.

ALWAYS-TENDER ROASTED TURKEY

Steps:

• In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.

GARLIC AND HERB ROASTED TURKEY

Steps:

• Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

SLOW ROASTED HERB MARINATED TURKEY BREAST

Steps:

• Mix together the chopped herbs and olive oil.
• Spread the herb mixture evenly over the turkey breast and let marinate in the fridge for at least 3 hours, or overnight.
• When you're ready to roast the turkey, preheat your oven to 250 degrees.
• Lay the turkey breast on a shallow baking sheet or pan.
• Season generously with salt and pepper.
• Roast for approximately 3 hours at 250 degrees, or until the internal temperature at the thickest part reaches 165 degrees.
• When the turkey is done, let it rest for about 10 minutes before slicing and serving.

EASY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.