LEMON STUFFED TURKEY RECIPES
LEMON STUFFED CHICKEN RECIPE | ALLRECIPES
Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.
Provided by Pbearfin
Categories Main Dishes Stuffed
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
- Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.
Nutrition Facts : Calories 446.7 calories, CarbohydrateContent 17.4 g, CholesterolContent 97 mg, FatContent 27.8 g, FiberContent 2.4 g, ProteinContent 33.8 g, SaturatedFatContent 6.4 g, SodiumContent 548.1 mg, SugarContent 2 g
TURKEY RECIPES | BBC GOOD FOOD
Our incredible turkey recipes make the perfect crowd-pleasing centrepiece, whether you want a traditional roast, a simple turkey crown recipe or a modern bird with all the trimmings.
Provided by Good Food team
Number Of Ingredients 1
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Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
- Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
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- Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
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- Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
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- Carve your turkey, serve with the gravy and dig in!
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