HOW TO SEASON A TURKEY ROAST RECIPES

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ROAST TURKEY BREAST RECIPE | BBC GOOD FOOD



Roast turkey breast recipe | BBC Good Food image

Cooking for a smaller crowd this Christmas? Try this roast turkey breast as an easy alternative to cooking a whole turkey for your festive dinner

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course

Total Time 1 hours 45 minutes

Prep Time 5 minutes

Cook Time 1 hours 40 minutes

Yield Serves 4-6

Number Of Ingredients 4

1 large single turkey breast or 1 double breast tied into a joint (about 2kg in total)
2 large onions, thickly sliced
2 large carrots, cut into 4 horizontal slices
20g butter, at room temperature

Steps:

  • Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
  • Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.
  • Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
  • Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.
  • Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.
  • Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.
  • Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don’t skip this step otherwise the juices will run out as you carve.
  • Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

Nutrition Facts : Calories 344 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, ProteinContent 50 grams protein, SodiumContent 0.3 milligram of sodium

ROAST TURKEY WITH LEMON, PARSLEY & GARLIC | GORDON RAMS…



Roast Turkey with Lemon, Parsley & Garlic | Gordon Rams… image

This is Gordon's favourite way to roast turkey – with a savoury butter under the skin to keep the breast meat moist and flavourful.

Provided by Gordon Ramsay

Categories     Thanksgiving

Total Time 3 hours 15 minutes

Prep Time 30 minutes

Cook Time 02 hours 45 minutes

Yield 8

Number Of Ingredients 13

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ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES
This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.
From jamieoliver.com
Total Time 3 hours 15 minutes
Calories 298 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
    3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
    4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
    5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
    6. Get your meat out of the fridge and up to room temperature before you cook it.
    7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
    8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
    9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
    10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
    11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
    12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
    13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.
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ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES
This is a massive Oliver family favourite – everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese supermarket or online, but if you can’t find them, use iceberg lettuce leaves instead.
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 734 calories per serving
    1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
    2. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
    3. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
    4. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
    5. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
    6. While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
    7. Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
    8. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference.
    9. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
    10. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
    11. Pour into a blender and blitz until smooth, then taste and season to perfection.
    12. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
    13. In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
    14. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!
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34 LEFTOVER TURKEY RECIPES – THE KITCHEN COMMUNITY
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
From thekitchencommunity.org
Reviews 5
Total Time 30 minutes
See details


ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES
This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.
From jamieoliver.com
Total Time 3 hours 15 minutes
Calories 298 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
    3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
    4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
    5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
    6. Get your meat out of the fridge and up to room temperature before you cook it.
    7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
    8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
    9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
    10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
    11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
    12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
    13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.
See details


ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES
This is a massive Oliver family favourite – everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese supermarket or online, but if you can’t find them, use iceberg lettuce leaves instead.
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 734 calories per serving
    1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
    2. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
    3. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
    4. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
    5. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
    6. While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
    7. Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
    8. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference.
    9. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
    10. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
    11. Pour into a blender and blitz until smooth, then taste and season to perfection.
    12. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
    13. In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
    14. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!
See details


34 LEFTOVER TURKEY RECIPES – THE KITCHEN COMMUNITY
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
From thekitchencommunity.org
Reviews 5
Total Time 30 minutes
See details


TURKEY BRINE RECIPE | MCCORMICK
What’s a Thanksgiving feast without a juicy, flavorful turkey? For a simple turkey brine recipe, soak your bird for 12 to 24 hours in a mixture of McCormick® bay leaves, salt, sugar and water. Then, rinse and season with a savory blend of McCormick® rosemary, thyme and paprika before roasting in the oven. If you want inspiration for the full meal, our turkey brine recipe is perfect served alongside popular side dishes, including: Candied sweet potato casserole, Cranberry sauce, Herb stuffing, Garlic mashed potatoes. And for dessert, you can’t go wrong with our easy apple pie and pumpkin pie recipes.
From mccormick.com
Cuisine American,
Calories 435 per serving
  • Roast 2 hours. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F. Remove turkey from oven. Cover loosely with foil. Let stand 15 minutes before carving.
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