Best Roasted Turkey With Carrots And Shallots Recipes

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ROASTED TURKEY WITH HERB BUTTER & ROASTED SHALLOTS RECIPE



Roasted Turkey With Herb Butter & Roasted Shallots Recipe image

Thanksgiving Turkey with Herb Butter & Roasted Shallots Found here: http://www.cookincanuck.com/2011/11/roasted-turkey-with-herb-butter-roasted-shallots-recipe/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%253A+blogspot%252FhIdj+%2528Cookin%2527+Canuck%2529&utm_content=Google+Reader

Provided by Kayla M.

Categories     Very Low Carbs

Time 6h30m

Yield 1 Thanksgiving Turkey, 10 serving(s)

Number Of Ingredients 13

3/4 cup butter, softened
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
15 -16 lbs turkey
season cavity to taste with salt and pepper
1 1/4 lbs shallots, peeled and cut in half through the root
1 carrot, unpeeled
1 large celery, cut in half crosswise
1 medium onion, peeled and quartered
3 cups chicken broth

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
  • Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
  • Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
  • Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
  • Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
  • Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with ½ cup chicken broth every 30 minutes.
  • Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
  • Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
  • Remove the carrot, celery and onion from the cavity and discard.
  • Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.

Nutrition Facts : Calories 1274.6, Fat 69, SaturatedFat 24.3, Cholesterol 499.7, Sodium 979.9, Carbohydrate 12.1, Fiber 0.8, Sugar 1.1, Protein 142.4

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Provided by Ina Garten

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 12

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons melted butter
1/4 to 1/2 cup good olive oil
8 carrots, peeled and cut in 2-inch chunks
10 red new potatoes, quartered
3 heads fennel, fronds removed, and cut in wedges through the core

Steps:

  • Preheat the oven to 350 degrees F.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
  • Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY



Herb-Roasted Turkey with Shallot Pan Gravy image

Categories     turkey     Roast     Thanksgiving     Fall     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 11

3/4 cup butter, room temperature
3 tablespoons chopped fresh parsley plus 3 whole sprigs
2 tablespoons chopped fresh sage plus 3 whole sprigs
2 tablespoons chopped fresh thyme plus 3 whole sprigs
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 15- to 16-pound turkey, rinsed, patted dry
1 1/2 pounds shallots, peeled, halved lengthwise through root end
3 cups (or more) canned low-salt chicken broth
1 cup dry white wine
2 tablespoons all purpose flour

Steps:

  • Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
  • Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
  • Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
  • Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.

SHALLOT AND THYME-RUBBED ROASTED TURKEY



Shallot and Thyme-Rubbed Roasted Turkey image

Provided by Food Network

Time 3h30m

Yield 30 servings

Number Of Ingredients 12

24 shallots, peeled and quartered
8 garlic cloves, peeled
6 Tbs. olive oil
2 sprigs fresh thyme
2 Tbs. finely chopped fresh thyme leaves
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
15-16 lb. turkey (reserve neck, gizzard and heart)
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
2 sprigs fresh thyme

Steps:

  • Position oven rack in bottom third of oven and preheat to 350F. Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil. Cover dish with foil and bake until shallots are very tender but not brown, about one hour. Uncover and cool 30 minutes.
  • Place garlic, half of shallots and oil in work bowl of a food processor. Add chopped thyme, mustard, salt and pepper. Process until almost smooth. Transfer paste to a small bowl. Shallot paste can be covered with plastic wrap and refrigerated for up to four days.
  • Rinse turkey inside and out with cold running water and pat dry. Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin. Spread a half cup of shallot paste under skin and over breast meat. Tuck wings underneath the body of the turkey and tie legs together loosely with kitchen twine or dental floss so the turkey will hold its shape. Place turkey on a small wire rack set inside a large roasting pan. Spread a half cup of shallot paste all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey.
  • Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan. Pour boiling liquid into bottom of roasting pan. Cover breast loosely with foil and place turkey in oven. Roast for one and a half hours. Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes. Remove foil and add a cup broth to pan.
  • Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degrees F, another one to one and a half hours. During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate.
  • Remove turkey from oven and transfer to a platter. Tent turkey loosely with foil and let rest 30 minutes - its internal temperature will rise another 5-10 degrees. Reserving drippings and discard neck, gizzard and heart. Place turkey on a serving platter, carve and serve with gravy.

ROAST TURKEY WITH BASIL-SHALLOT BUTTER



Roast Turkey with Basil-Shallot Butter image

Mix butter with basil, lemon and shallot and rub it all over the turkey before roasting to a golden brown.

Provided by Food Network Kitchen

Time 3h45m

Yield 8-10

Number Of Ingredients 8

One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons minced fresh basil leaves
1 1/2 teaspoons freshly squeezed lemon juice
1 shallot, minced
3 parsley sprigs
2 lemons, quartered

Steps:

  • Let the turkey sit at room temperature for about 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
  • Combine the butter, basil, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
  • Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
  • Discard the parsley and lemons from the cavity before carving.

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