Best Herb Glazed Turkey Recipes

HERB-GLAZED ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
• Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
• Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
• In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
• Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. 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.

MAPLE-GLAZED ROAST TURKEY WITH MIXED-HERB GRAVY

Steps:

• For gravy:
• Toast flour in heavy large skillet over medium-high heat until pale golden (about the color of peanuts), stirring constantly, about 7 minutes. Remove skillet from heat. Add butter and whisk until butter melts and mixture is smooth (mixture will become very dark). Gradually whisk in broth. Bring to boil over medium heat, whisking frequently. Reduce heat; simmer until gravy is reduced to 21/2 cups, about 30 minutes. (Can be made 8 hours ahead. Cover and chill.)
• For turkey:
• Preheat oven to 325°F. Rinse turkey inside and out; discard any pieces of fat in neck and main cavity. Pat turkey dry with paper towels. Fill neck cavity loosely with bread dressing. Fold skin over and secure with skewer. Fill main cavity loosely with bread dressing. Place turkey on rack in large roasting pan. Tie turkey legs together to hold shape. Tuck wings under turkey. Brush turkey with 11/2 tablespoons melted butter. Sprinkle turkey with salt and pepper. Pour 1/2 cup broth into roasting pan.
• Roast turkey 3 hours, basting with pan juices and adding 1/2 cup broth to pan every 30 minutes. Mix maple syrup, ginger and 1 tablespoon melted butter in small bowl; brush mixture over turkey. Continue to roast turkey until thermometer inserted into innermost part of thigh registers 180°F, about 15 minutes longer.
• Transfer turkey to platter. Tent with foil and let turkey stand 30 minutes.
• Meanwhile, scrape pan juices and any browned bits from roasting pan into 2-cup measuring cup. Spoon off and discard fat from surface of juices. Add juices to gravy. Add herbs and bring to simmer. Season gravy with salt and pepper.
• Serve turkey with dressing and gravy.

HERB-GLAZED TURKEY

Steps:

• Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours., In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer, basting frequently with pan drippings. Cover loosely with foil if turkey browns too quickly., Remove from oven. Cover and let stand for 15 minutes before carving.

HERB-GLAZED TURKEY SLICES

Steps:

• In a large skillet, brown turkey slices on each side in oil. In a small bowl, combine the broth, apple juice, honey, mustard, salt, basil, rosemary and garlic powder; pour over turkey. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until the turkey is no longer pink., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

ROASTED HERB TURKEY BREASTS WITH GLAZED ONIONS

Steps:

• Preheat the oven to 375 degrees F, with a rack in the position third from the top and another just below it.
• Combine 4 tablespoons of the butter, 1 tablespoon of the parsley, the thyme and garlic in a small bowl. Season with salt and pepper.
• Place the turkey, skin-side up, on a rack set in a rimmed baking sheet. Rub the herb butter over the turkey and underneath the skin. Sprinkle liberally with salt and pepper.
• Toss together the cippolini, vinegar and oil in a 1-quart ovenproof baking dish. Season with salt and pepper.
• Place the turkey on the higher oven rack and the cippolini on the rack below. Roast until the cippolini are cooked through and tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 45 minutes to 1 hour. Stir the remaining 2 tablespoons butter into the cippolini. Let the turkey rest for 10 minutes before slicing.
• To serve, cut the turkey off the bone and slice thinly. Divide among plates and top with the cippolini. Garnish with the remaining 1 tablespoon parsley.

HERB AND PEAR GLAZED TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Remove the turkey from the refrigerator 45 minutes before you are ready to cook it so that it can come to room temperature.
• Mix the butter with the seasoning packet. Reserve 2 tablespoons of the seasoned butter for the glaze and rub the remaining 6 tablespoons all over the turkey, inside and out, as well as under the skin. Cut the pear into quarters and put them into the cavity along with the herbs. Tie up the legs and put the turkey, breast side up, onto the rack in a roasting pan. Pour 1/2 cup water into the pan and roast for 2 1/2 hours, basting with the pan juices every 15 minutes, while you prepare the glaze.
• In a small pot over medium-high heat, add the pear nectar. Cook, stirring frequently, until the nectar is reduced by 1/3, about 10 minutes. Remove from the heat and stir in the reserved 2 tablespoons seasoned butter. When the turkey has cooked for 2 1/2 hours, start basting the turkey with the glaze every 15 minutes until the internal temperature is 165 degrees F in the thickest part of the thigh. If the turkey starts to brown too quickly, cover with a piece of aluminum foil. Remove the turkey from the oven, give it one last basting, and let it rest for 15 to 20 minutes before carving.