Turkey With Chile Citrus Butter Recipes

ROAST TURKEY WITH CITRUS BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg.
• Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
• Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
• Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden.
• To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink. Keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bone, then wiggle the leg - it should give slightly if the meat is ready. Keep cooking and basting until it does.
• Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.

TRIPLE CITRUS BUTTERED TURKEY

Steps:

• Preheat the oven to 350 degrees F. Let the turkey sit at room temperature, covered, for 30 minutes to come to temperature before preparing.
• Zest and juice the lemon, lime and orange. Reserve the juice for another use and set the rinds aside. Mix the butter with the citrus zest and salt and pepper to taste. Rub the seasoned butter all over the turkey, inside and out, as well as under the skin. Put the citrus rinds and leeks into the cavity. Tie up the legs and put the turkey, breast-side up, onto the rack in a roasting pan. Pour 2 cups water into the pan and roast, basting with the pan juices every 15 to 20 minutes. Cook until the internal temperature taken from the thickest part of the thigh is 170 degrees F, 15 to 20 minutes per pound. Remove the turkey from the oven and let it rest for 20 minutes before carving. Reserve about 1 1/2 cups turkey and 1/2 cup of the pan drippings for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.

TURKEY WITH CHILE-CITRUS BUTTER

Steps:

• Remove zest from lemons and limes and place zest in a medium bowl. Juice citrus, and reserve juice and citrus shells separately. Add butter, adobo sauce, chile powder, oregano and salt to the bowl. Beat with an electric mixer until combined. Slowly pour in about half of the citrus juice and beat until smooth.
• Preheat the oven to 350 degrees F. Carefully loosen skin over turkey breast and thighs; rub some of the butter mixture between meat and skin. Rub remaining butter mixture over skin and inside cavity. Place reserved citrus shells in cavity. Tuck wing tips under bird and tie legs together with kitchen string. Place breast-side up on a rack set in a large roasting pan and pour 3 cups of the broth and remaining citrus juice into the pan.
• Roast until skin begins to deeply brown, about 30 minutes, then loosely cover with foil. Roast, basting turkey with pan juices about every 30 minutes, until an instant-read thermometer inserted into the thickest part of thigh, without touching bone, registers 165 degrees F, 2 1/2 to 3 hours more. Transfer turkey to a cutting board and let rest for at least 30 minutes before serving.
• To make the gravy, spoon off excess fat from pan juices, and place the pan on the stovetop over medium-low heat (over two burners if possible). Sprinkle in flour and cook, stirring, for 2 minutes. Stir in remaining 1 cup broth and cook, stirring, until slightly thickened. Strain gravy if desired. Carve turkey and serve with gravy.

CITRUS AND HERB TURKEY

Steps:

• Preheat oven to 425 with rack in lower third position.
• Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
• Rub skin with olive oil and season with remaining salt and pepper.
• Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
• Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
• Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
• Carve turkey and serve with gravy.

TURKEY WITH CHILE-CITRUS BUTTER

Steps:

• Remove zest from lemons and limes and place zest in a medium bowl. Juice citrus, and reserve juice and citrus shells separately. Add butter, adobo sauce, chile powder, oregano and salt to the bowl. Beat with an electric mixer until combined. Slowly pour in about half of the citrus juice and beat until smooth.
• Preheat the oven to 350 degrees F. Carefully loosen skin over turkey breast and thighs; rub some of the butter mixture between meat and skin. Rub remaining butter mixture over skin and inside cavity. Place reserved citrus shells in cavity. Tuck wing tips under bird and tie legs together with kitchen string. Place breast-side up on a rack set in a large roasting pan and pour 3 cups of the broth and remaining citrus juice into the pan.
• Roast until skin begins to deeply brown, about 30 minutes, then loosely cover with foil. Roast, basting turkey with pan juices about every 30 minutes, until an instant-read thermometer inserted into the thickest part of thigh, without touching bone, registers 165 degrees F, 2 1/2 to 3 hours more. Transfer turkey to a cutting board and let rest for at least 30 minutes before serving.
• To make the gravy, spoon off excess fat from pan juices, and place the pan on the stovetop over medium-low heat (over two burners if possible). Sprinkle in flour and cook, stirring, for 2 minutes. Stir in remaining 1 cup broth and cook, stirring, until slightly thickened. Strain gravy if desired. Carve turkey and serve with gravy.