**Experience an Exquisite Culinary Journey with our Rosemary Lemon Roasted Turkey Recipes**
Indulge in a delightful culinary adventure with our tantalizing rosemary lemon roasted turkey recipes. These succulent turkeys are meticulously prepared with a medley of aromatic herbs, zesty citrus, and rich flavors that will tantalize your taste buds and create a memorable dining experience.
Our collection features an array of delectable recipes that cater to diverse preferences and skill levels. Whether you're a seasoned chef or a home cook seeking a new culinary challenge, we've got you covered. From the classic and timeless rosemary lemon roasted turkey to innovative variations infused with unique ingredients and cooking techniques, our recipes promise to take your taste buds on an unforgettable journey.
Each recipe provides detailed step-by-step instructions, ensuring that you can recreate these culinary masterpieces in the comfort of your own kitchen. We've included helpful tips and tricks along the way to guide you through the process and ensure perfect results every time.
Prepare to impress your family and friends with these mouthwatering rosemary lemon roasted turkey dishes. Dive into the delightful flavors of our classic recipe, or experiment with our creative variations that incorporate delectable ingredients like cranberries, apples, and even a hint of maple syrup.
Our collection also includes recipes for delectable side dishes and accompaniments that perfectly complement the roasted turkey. From fluffy mashed potatoes and flavorful stuffing to crisp roasted vegetables and tangy cranberry sauce, we've got everything you need to create a complete and satisfying feast.
So, gather your loved ones around the table and embark on a culinary adventure with our rosemary lemon roasted turkey recipes. Let the tantalizing aromas fill your home as you create memories that will last a lifetime.
ROASTED TURKEY WITH GARLIC, ROSEMARY AND ROASTED LEMON WITH CREMINI MUSHROOM GRAVY
Provided by Bobby Flay
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting.
- Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity. Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity). Put 2 lemon halves into the cavity.
- Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan. Place a roasting rack in the pan and place the turkey on the rack. Add 2 cups of the stock to the bottom of the pan and place in the oven. Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat. Keep covered and warm.
- Roast the turkey for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours. Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
- Strain the juices into a bowl through a strainer. Let the fat rise to the top of the stock and remove 1/4 cup of the fat. Reserve the fat to make the gravy. Reserve the strained juices for the gravy.
- For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes. Stir in the flour and cook until pale golden brown. Whisk in the red and white wine and cook until evaporated. Add the reserved roasting liquid and chicken stock and bring to a boil. Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes. Stir in the parsley and season with salt and pepper.
- Carve the turkey and serve with the cremini mushroom gravy.
ROSEMARY LEMON ROASTED TURKEY
You are five ingredients away from this delicious rosemary and lemon roasted turkey - an elegant family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
- Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.
Nutrition Facts : Calories 385, Carbohydrate 0 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
OVEN ROASTED EARL GREY TEA, LEMON & ROSEMARY BRINED TURKEY
This is from a recipe card that came with Diamond Crystal Kosher Salt, posting it for later use. I am not including the brining time in the cooking time as 2 days you are probably not gonna stand over that darned turkey and watch it brine...lol.
Provided by Chabear01
Categories Whole Turkey
Time 5h15m
Yield 14-16 serving(s)
Number Of Ingredients 13
Steps:
- Bring 6 1/2 quarts water to a boil. Remove from heat and add tea, lemon peel and rosemary. Cover and let steep for 20 minutes. If using tea bags, remove them. If using bulk tea, remove lemon peel and rosemary, set aside and strain the mixture and discard the tea leaves. Pour the mixture back in the pot and stir in salt, sugar and the set-aside lemon peel and rosemary. Stir until salt and sugar are dissolved. Stir in the ice, cool to below 50 degrees F. Line a large pot with two 30-gallon plastic garbage bags, one inside the other. Place turkey in the bag-lined pot, breast-side down. Pour brine over turkey; press to submerge. Twist off bags to eliminate air pockets and tie. Refrigerate turkey in brine for 2 days (48 hours).
- Drain turkey, discard brine. Pat turkey dry. Stuff cavity with rosemary, punctured lemons, celery and onion. Fold wing tips under; tie legs. Rub olive oil all over the turkey.
- Place oven rack in the lowest third of the oven and preheat to 350 degrees F. Place turkey on a rack in large roasting pan. Place bird in oven and roast for 2 hours, then baste with 1/2 cup broth.
- Continue to roast until turkey is brown and thermometer inserted into the thickest part of the thigh registers 165 degrees F. Basting frequently with the remaining 1 1/2 cups broth and pan juices. Cover loosely with foil if browning too quickly. Transfer turkey to a large platter or carving board. Tent loosely with foil. Let stand at least 30 minutes or up to 45 minutes prior to carving.
Nutrition Facts : Calories 1050.8, Fat 49.8, SaturatedFat 13.5, Cholesterol 387, Sodium 16579.2, Carbohydrate 26.6, Fiber 0.7, Sugar 24, Protein 117.3
Tips:
- Choose a Fresh Turkey: Opt for a fresh, high-quality turkey for the best flavor and texture. Check the "sell-by" date to ensure freshness.
- Proper Thawing: Thaw the turkey thoroughly before cooking. The recommended method is to thaw it in the refrigerator for 1 day per 4-5 pounds of turkey weight.
- Dry the Turkey Thoroughly: Pat the turkey dry with paper towels before roasting. This helps the skin crisp up and absorb the flavors better.
- Generous Seasoning: Use a generous amount of salt and pepper to season the turkey inside and out. You can also add your favorite herbs and spices for extra flavor.
- Use Unsalted Butter: If a recipe calls for butter, use unsalted butter to control the amount of salt in the dish.
- Roast at High Temperature Initially: Start the roasting process at a high temperature (450°F) for 30 minutes to help crisp up the skin. Then, reduce the temperature to 325°F for the remainder of the cooking time.
- Baste Regularly: Baste the turkey with its juices every 30-45 minutes during roasting. This helps keep the meat moist and flavorful.
- Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the thigh to ensure the turkey is cooked to a safe internal temperature of 165°F.
- Let the Turkey Rest: After roasting, let the turkey rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
Conclusion:
The provided recipes offer mouthwatering variations for preparing a delicious rosemary-lemon roasted turkey. Follow the detailed instructions, tips, and ingredient lists to create a succulent and flavorful centerpiece for your special occasions. Experiment with different herb combinations and cooking techniques to find your perfect roasted turkey recipe. Remember to take your time, prepare with love, and savor every bite of this culinary delight.
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