Best Herbed Roasted Turkey Recipes

HERBED ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
• Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
• In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
• Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
• Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

MARTHA STEWART'S HERBED, ROASTED TURKEY

Steps:

• 1. Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth. 2. Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones). 3. In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both. 4. Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking. 5. Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

HERBED TURKEY WITH ROASTED GARLIC GRAVY

Steps:

• Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325° for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180°. Place turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat. Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy) NUTRITION PER SERVING CALORIES 299(23% from fat); FAT 7.5g (sat 2.4g,mono 1.8g,poly 2.1g); PROTEIN 50.6g; CHOLESTEROL 148mg; CALCIUM 58mg; SODIUM 232mg; FIBER 0.4g; IRON 3.8mg; CARBOHYDRATE 3.9g Cooking Light, NOVEMBER 2002

HERBED ROASTED TURKEY

Steps:

• 1. Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets & neck; refrigerate until ready to make broth. 2. Turn turkey on its back and bend wing tips forward and underneath neck cavity so the stay in place. 3. In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 T oil, 1 t salt and 1/2 t pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both. 4. Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking. 5. Pour cider in bottom of pan Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining T oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2-3 hours more. (Temp will rise about 10 degrees as turkey rests). Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil and let stand 30 minutes before carving