ROSEMARY AND THYME TURKEY RECIPES

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PARSLEY, SAGE, ROSEMARY AND THYME TURKEY BREAST RECIPE ...



Parsley, Sage, Rosemary and Thyme Turkey Breast Recipe ... image

Enjoy this hearty turkey breast coated with seasoning mix that’s perfect for a dinner.

Provided by Betty Crocker Kitchens

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

1/4 cup chopped fresh parsley
1 teaspoon dried sage leaves
1 teaspoon dried rosemary leaves, crushed
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in whole turkey breast (5 to 6 lb)

Steps:

  • Heat oven to 325°F. In small bowl, mix all ingredients except turkey. Gently lift skin slightly from turkey breast and pat seasoning mixture evenly over flesh. Pat skin down over seasoning mixture.
  • On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour 45 minutes to 2 hours 30 minutes or until thermometer reads 170°F.
  • Cover with foil tent; let stand 10 minutes before carving. Remove skin before serving.

Nutrition Facts : Calories 310 , CarbohydrateContent 0 g, CholesterolContent 130 mg, FatContent 0 , FiberContent 0 g, ProteinContent 48 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 0 g, TransFatContent 0 g

ROAST TURKEY WITH ROSEMARY & THYME – EAT THE WIND



Roast Turkey with Rosemary & Thyme – Eat the Wind image

Provided by Eat the Wind

Categories     Main Course

Cook Time 140 minutes

Yield 10

Number Of Ingredients 15

1 frozen turkey 6-7 kg ((13 to 15 lbs))
113 g unsalted butter ((¾ stick) softened to room temperature)
2 Tablespoons fresh rosemary leaves (cut into small pieces using scissors)
2 Tablespoons fresh thyme leaves (separated from stems)
1 teaspoon garlic powder
½ teaspoon salt
2 oranges (cut into quarters)
2 yellow onions (peeled and cut into quarters)
3 bulbs garlic (cut in half)
1 rosemary sprig
1 bay leaf
2 cups chicken stock
Salt & pepper to taste
2 Tablespoons corn starch
¼ cup room temperature water

Steps:

  • Thaw the turkey for 3 to 4 days in the fridge and then in a bucket of water on the day of roasting for a few hours until totally thawed. Rinse thoroughly and dry with paper towels.
  • Remove the neck and giblet from the cavity and place in the roasting pan along with 1 cut orange, 1 cut onion, and the halved garlic bulbs. Sprinkle the turkey with salt & pepper and place it breast side up on a roasting rack over the onion, garlic, orange, and turkey parts.
  • Preheat oven to 180? (350?) if using a conventional oven. If you’re using force fan convection oven, preheat it to 160? (320?). Set the rack at the lowest position of your oven.
  • Mix the thyme and rosemary leaves with the butter and add garlic powder and salt.
  • Use your fingers and carefully separate the skin from the breast. Add a tablespoon or more of herb butter under the skin of each breast. Push as far as you can push the butter.
  • Then rub the rest of the herb butter all over the turkey. Sprinkle a bit more salt and black pepper over the turkey. Stuff the rest of the onion and orange quarters, and rosemary sprig in the cavity of the turkey.
  • Roast for 1 hour uncovered. Then pour 2 cups of chicken broth over the turkey. Add a bay leaf in the roasting pan. Loosely cover the breasts with foil then roast the turkey for another 1 hour 20 minutes. For the last 20 min of cook time, uncover the foil to add more color to the skin. Insert a meat thermometer into the meatiest part of the thigh. It should read 74? (165?). If it hasn't reached that temperature, roast for another 10 minutes. 
  • Remove the turkey from the pan and place on a large platter. Let it rest 30 min before carving. Use this time to make a gravy from the pan drippings.
  • Gravy:

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  • Preheat oven to 325 degrees F. Drain juices from turkey, discard neck and giblets, and pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in large roasting pan (17-inch by 11 1/2-inch). Into pan, pour wine and chicken stock. In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended. Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh. Using rubber spatula, place three-quarters butter mixture under skin on both sides of breast bone. Gently massage skin to evenly distribute butter. Spread remaining herb butter all over outside of turkey. Sprinkle 1 1/2 tablespoons salt and 1 1/2 teaspoons freshly ground black pepper all over outside of turkey and inside cavity. Place onion, garlic, sage sprigs, rosemary sprigs, and thyme sprigs in cavity. With kitchen string, tie wings against body and tie drumsticks together. Roast turkey 1 1/2 hours. If turkey breast is getting too brown, cover loosely with foil. Roast 1 hour longer or until a meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 170 degrees F and breast temperature reaches 160 degrees F. (Internal temperature of turkey will rise 5 degrees F to 10 degrees F upon standing.) Carefully lift turkey from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil and let stand 15 to 20 minutes. Remove rack from roasting pan. Strain pan drippings into 4-cup liquid measuring cup or medium bowl. If desired, let drippings stand 1 minute to allow fat to separate from meat juices and discard fat. Carve turkey and serve with pan juices.
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