Best Rosemary Citrus Miso Rubbed Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROSEMARY AND CITRUS TURKEY FOR A CROWD



Rosemary and Citrus Turkey for a Crowd image

This recipe makes things easier on you if you're feeding a crowd at Thanksgiving. Instead of roasting two birds, or a giant, hard-to-maneuver 22-pounder, borrow a trick that caterers use at large weddings. There's the official wedding cake for show, while in the kitchen there are sheet pans full of the same cake recipe, baked into flat, easily sliceable pieces. Using the same logic, here you'll find a recipe for one whole turkey roasted for that Norman Rockwell moment. Then, pans of easy-to-carve turkey parts are cooked in the same oven at the same time. Monitor everything carefully: The whole bird takes the longest to roast, while the parts roast in about half the time, the white meat often finishing before the dark. You will need a large roasting pan with a rack, and two 9-by-13-inch baking pans.

Provided by Melissa Clark

Categories     dinner, main course

Time 3h

Yield 20 to 24 servings

Number Of Ingredients 16

1 (10- to 12-pound) whole turkey
8 pounds bone-in turkey parts (see notes)
4 1/2 tablespoons kosher salt
2 tablespoons black pepper
1/2 teaspoon allspice
6 garlic cloves, grated on a microplane or minced
Finely grated zest of 2 lemons
Finely grated zest of 2 oranges (save the oranges for juicing)
2 bunches rosemary
1 bunch thyme
3 white onions, peeled, halved and sliced
4 large carrots, peeled and sliced into 1/2-inch coins
3 celery stalks, sliced 1/2-inch thick
2 apples, cored and sliced
Dry white wine, as needed
3/4 cup melted butter or olive oil

Steps:

  • Remove giblets from inside the turkey; reserve for stock or gravy. Pat meat dry with paper towels. In a small bowl, stir together salt, pepper, allspice, garlic and citrus zests. Pat mixture all over turkey and turkey parts (including inside the whole turkey cavity). Stuff one bunch of rosemary in cavity of whole turkey. Strew remaining rosemary and the thyme all over turkey and turkey parts. Refrigerate, uncovered, overnight.
  • Remove whole turkey from the refrigerator 1 hour before you plan to cook it so it can come to room temperature. Heat oven to 350 degrees. Arrange oven racks so the pan with the whole turkey will fit on top rack, and the two pans with parts will fit underneath.
  • Place whole turkey (with herb branches clinging to it) on a rack in a roasting pan. Take parts out of the fridge and place the breasts in a 9-by-13-inch roasting pan. Place the legs and wings in a separate 9-by-13 roasting pan.
  • Distribute onions, carrots, celery and apples into all three pans, scattering them on the bottom of the large roasting pan under the whole turkey, and tucking them in among turkey pieces. Sprinkle 2 tablespoons wine over each pan of turkey parts and pour 1/2 cup wine in the bottom of the whole turkey pan.
  • Transfer whole turkey to the oven and roast for 1 hour (let the parts come to room temperature while the turkey starts roasting).
  • Add parts to the oven underneath the rack with the whole turkey on it, and roast for an additional 30 minutes.
  • Squeeze the juice from the 2 zested oranges. Increase oven temperature to 450 degrees and sprinkle about a third of the orange juice into the bottom of each of the three pans.
  • Drizzle the butter or oil all over the whole turkey and the pieces. Continue roasting until an instant-read thermometer inserted into the meat registers 165 degrees, about 20 to 30 minutes more for the whole turkey, and 15 to 45 minutes longer for the parts. (Note: The turkey breasts may cook faster than the dark meat, so keep your eye on them.) If the breast of the whole turkey starts to look too brown before the bird is cooked through, cover it loosely with foil.
  • When the whole turkey is cooked through, remove from oven, cover with foil and let rest for 20 minutes while the parts finish cooking.
  • When all the turkey parts are cooked through, adjust oven temperature to broil. Broil turkey parts until skin turns golden brown and crisp, 3 to 5 minutes. Let parts rest for 5 minutes before carving and serving. If you want to use the drippings for gravy or stock, strain or use a slotted spoon to remove vegetables first.

WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT



Whole Roasted Turkey with Citrus Rosemary Salt image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h40m

Yield 10 to 12 servings

Number Of Ingredients 19

1 tablespoon fresh rosemary leaves, chopped
2 tablespoons lemon zest
1/2 cup coarse salt
2 (8 to 10-pound) whole turkeys
2 small whole onions, peeled
2 carrots, cut in half
2 celery stalks, cut in half
1 quart chicken stock or broth
1 cup extra-virgin olive oil, divided
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup butter
3/4 cup all-purpose flour
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups chicken broth
Salt and freshly ground black pepper

Steps:

  • For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.
  • Preheat the oven to 425 degrees F.
  • For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
  • Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
  • Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
  • While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
  • Carve turkey and serve with gravy.

CITRUS AND HERB TURKEY



Citrus and Herb Turkey image

Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 13

1 whole turkey (about 14 pounds), patted dry
2 tablespoons coarse salt
1 teaspoon black pepper
1 orange, halved
1 lemon, halved
1 small yellow onion, peeled and quartered
1 head garlic, halved
6 sprigs thyme
2 sprigs sage
1 tablespoon olive oil
3 cups chicken stock, warm
1/2 cup milk
2 tablespoons flour

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.

CITRUS ROSEMARY TURKEY RUB



Citrus Rosemary Turkey Rub image

Not sure where I got this recipe originally, but I really loved it. The name on the copy of the recipe I had was "Derrick Riches" Great Recipe, thanks Derrick! This is the recipe for JUST the rub... for cooking the turkey I reccomend using the rub and then either using a brown bag or an oven bag (both work great.) I prefer the brown bag method. To do this simply take a brown bag and using a stick of butter coat the inside of the bag. Place the turkey inside, put the whole thing into a glass caserole dish or a roaster large enough to hold it.

Provided by Blain

Categories     Poultry

Time 5m

Yield 1 serving(s)

Number Of Ingredients 9

1/4 cup fresh rosemary leaf
6 garlic cloves
1 orange, zest of
1 lemon, zest of
2 tablespoons fresh thyme
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

  • Put all ingredients into a food processor and run until well blended.
  • If not using immediately put in airtight container and refrigerate.
  • When ready to put on Turkey rub the paste onto the surface and try to get some in the other nooks and crannies like under this skin as well (if your turkey still has skin that is).

Nutrition Facts : Calories 169.1, Fat 14.2, SaturatedFat 2.1, Sodium 1750.8, Carbohydrate 11.2, Fiber 2.6, Sugar 0.6, Protein 1.9

ROSEMARY ROASTED TURKEY



Rosemary Roasted Turkey image

Rub rosemary butter under and over the skin to get a fragrant and juicy turkey.

Provided by Food Network Kitchen

Time 3h45m

Yield 8-10

Number Of Ingredients 5

One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon finely chopped fresh rosemary leaves plus 2 rosemary sprigs
2 lemons, quartered

Steps:

  • Let the turkey sit out for about 1 hour to come to room temperature.
  • Preheat the oven to 400 degrees F.
  • Remove the packet of neck and giblets and set aside. Cut away any fatty pieces near the cavity or neck of the bird 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 and chopped rosemary. Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat. Rub the skin of the turkey with the rest of the butter mixture. Stuff the cavity of the turkey with the lemons and rosemary sprigs. Tie the legs together with twine. Tuck the wings under the body of the turkey and put it, breast side up, on a rack in a roasting pan.
  • Roast the turkey until it begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue cooking until the internal temperature near the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
  • Present the turkey whole on a platter garnished with the lemons from inside the cavity. To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle to serve.

ROSEMARY CITRUS MISO-RUBBED TURKEY



Rosemary Citrus Miso-Rubbed Turkey image

Provided by Bev Jones

Categories     turkey     Roast     Thanksgiving     Lemon     Orange     Rosemary     Fall     Gourmet

Yield Makes 15 to 20 servings

Number Of Ingredients 20

1 large onion, peeled and sliced 1-inch thick, separated into rings, and divided
1 tablespoon dried rosemary leaves (or 2 tablespoons fresh rosemary)
1 clove garlic, chopped
1 teaspoon fresh ground black pepper
1 teaspoon poultry seasoning
1/2 cup miso (white or red fermented soybean paste)
1 stick (1/2 cup) unsalted butter
1 (15- to 20-lb) turkey with pop-up timer, any feathers or quills removed with tweezers or needle-nosed pliers, and neck and giblets reserved for another use if desired
2 lemons, one sliced into 1/4-inch slices and one quartered, divided
1 red bell pepper, sliced into 1/4-inch rings
1/2 teaspoon seasoned salt
1 orange, quartered
2 tablespoons oil
1 tablespoon flour
3 stalks celery and leaves chopped into 1-inch slices
4 cups turkey stock
1 cup water
1/3 cup cornstarch
Special Equipment
kitchen string, disposable foil roasting pan (15- to 20-lb size), oven roasting bag (24-lb turkey size)

Steps:

  • Pulse about 1/4 of onion rings, plus rosemary and garlic in a food processor until finely chopped. Add black pepper, poultry seasoning, and miso paste and purée until smooth. Add butter and purée - mixture will appear curdled.
  • Put oven rack in lowest position and preheat to 350°F. Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage from outside to spread evenly. Place a lemon slice inside of a pepper ring and slide under skin, positioning evenly over breast and drumsticks. Repeat with remaining pepper and lemon slices until a pleasing pattern results. Sprinkle cavity with seasoned salt. Stuff cavity with lemon and orange quarters, squeezing juice into cavity as you go, and fold neck skin and flap into the cavity. Tie drumsticks together with kitchen string and tuck wings under body.
  • Rub turkey with 2 tablespoons of oil. Shake 1 tablespoon flour in oven roasting bag, layer bottom of bag with onion and celery slices, and place bag into roasting pan. Place turkey on top of onions and celery in bag and close bag with tie included in the box. Cut six 1/2-inch slits in top of bag, as directed. Roast according to package directions, about 2 1/2 to 3 hours, or until timer pops out. Remove from oven and let sit in the bag for 30 minutes. Remove turkey from bag.
  • Strain pan juices into a 3-quart saucepan and skim off excess fat, if desired. Add 4 cups turkey stock to pan juices and bring to a boil. While stock is reaching boil, whisk together water and cornstarch. Slowly pour cornstarch mixture into boiling stock, whisking continuously. Cook for 5 to 6 minutes or until gravy is thickened and clear. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.

Related Topics