Best 3 Turkey With Herbes De Provence And Citrus Recipes

VENETIAN PANINO

Steps:

• Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
• Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

TURKEY WITH HERBES DE PROVENCE AND CITRUS

Steps:

• position rack to lowest 1/3 of oven rinse turkey and pat dry place on rack in large roaster put turkey on rack place orange, lemon, onion and 2 sprigs of each fresh herb into the cavity tie the legs in a small saucepan, stir 2 tbl butter, the herbes of provence, oil and 1 1/2 tsp of the salt and pepper over medium heat just until the butter melts. rub this mixture all over the turkey and between the skin and the breast meat. place turkey neck and giblets in roasting pan cover the breast with foil roast at 400 20 minutes pour 3 cups of broth into pan, stir to scrape up any brown bits from pan bottom add remaining sprigs of herbs to pan roast 40 minutes, reduce temp to 350 remove foil from turkey, popur 1 cup broth into pan roast until meat at thickest part of thigh reads 165-175 or until juice runs clear, basting occasionally with pan juices-about 1 1/2 hours more remove from pan, tent with foil let rest 30 minutes

TURKEY WITH HERBES DE PROVENCE AND CITRUS

Steps:

• To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
• Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
• Tie the legs together to hold the shape of the turkey.
• Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
• Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
• Cover the turkey breast with foil. Roast for 20 minutes.
• Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan.
• Add the remaining sprigs of fresh herbs to the pan.
• Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
• Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil.
• Let stand 30 minutes while preparing the gravy.
• To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids.
• Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat.
• Add the flour and whisk for 1 minute. Gradually whisk in the broth.
• Simmer until the gravy thickens slightly, whisking often, about 10 minutes.
• Season with salt and pepper.
• Serve the turkey with the gravy.