8 to 24 pound turkey, fresh or thawed. 1 (17-pound) whole fresh turkey, rinsed well and patted dry, 1 1/4 stick unsalted butter, slightly softened, 2 tablespoons finely chopped fresh rosemary, 2 tablespoons finely chopped fresh thyme leaves, 3 tablespoons finely chopped fresh flat leaf parsley, 3 large stalks celery, cut into 1-inch pieces, 8 cups homemade chicken stock, divided, plus more if needed for gravy. Plus with enough leftovers to enjoy Turkey Tortilla Soup or Turkey … No gift befits the food-obsessed people in your life like a cookbook. this link is to an external site that may or may not meet accessibility guidelines. My roaster doesn't have a lid, so I tightly covered with foil; it worked just fine. What a great turkey we had at my house today for Thanksgiving. Thank you whoever invented it! Print Ingredients. Convection Oven Herb-Roasted Turkey Breast. I also doubled the solution as to have more rub for my large turkey. 4. Percent Daily Values are based on a 2,000 calorie diet. In the end I wasted a lot of olive oil and spices. Pour water into the bottom of the roasting pan, and cover. EVERYONE loved it including the kids! To make this Herb-Roasted Turkey Breast, you start by rubbing a bone-in turkey breast with dry brine, and letting it sit in the fridge for about eight hours. This is the juciest turkey recipe you will ever try, I promise. I used a brush to apply everything as stated. 1 medium onion. Update: cooked it again for a "Trial Run" dinner.. fantastic. My family raved. Silly me I thought I needed to double the recipe because I was using a bigger turkey big mistake! The meat was falling off the bone. Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Rub … For the herb stuffing, you will need: 150g butter. Place 12 sprigs of thyme in cavity. The turkey looked fabulous smelled like heaven but it just didn't do it for me. P.S. Mix minced herbs, oil, salt and pepper in a small bowl. Roast the turkey for 3 hours. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Turkey … Place turkey, breast side up in prepared pan, place 5 thyme, rosemary and sage sprigs and half of onion in turkey cavity; place shallots, garlic, remaining onions, and remaining herbs around turkey. Brandy. Using paper towels, pat the turkey dry. PERFECTION! Info. Herb roasted turkey breast is a great way to serve turkey on Thanksgiving to a smaller crowd. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. In a small bowl, combine olive oil, garlic powder, … Wow! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Followed exactly as I did it last time - just be careful flipping the bird, its hot and if your hands slip, you lose some of the golden skin. Tuck the wing tips under the turkey. I had a 12lb turkey, lightly stuffed w/ italian sausage stuffing, coated in the herb ingredients.. cooked breast side up for 2 hours (covered), then breast down (uncovered) for another 2 hours. For my 13 lb turkey cooked at 325 with a foil tent for 2.5 hours then removed the foil and upped to 350 for 1.25 hours. https://www.epicurious.com/recipes/food/views/herb-roasted-turkey-367469 Garlic herb butter. Oh - I used 1/2c olive oil, 1/4c melted butter. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Okay, listen good and hard. It will be my turkey recipe for every Thanksgiving and Christmas from now until eternity! While cooking the herb roasted turkey can be a lot of pressure and feel intimidating, the hardest part of this Thanksgiving turkey recipe is waiting for it to finish cooking. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat. My first time making turkey and everyone at the dinner party was amazed. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a … You then rinse off the brine, dry the turkey and slather it with a garlic and herb-infused butter. 2 tablespoons vegetable oil or melted butter. I also put two bay leaves under the skin. Place on the middle rack of the oven and roast until the turkey registers 165F on a … It's a keeper! Step 4 Season cavity with salt and pepper and loosely fill with lemons and rosemary … Cook until internal temperature reaches 165˚F. Add the wine and cook until reduced. Add the flour and cook for 1 minute. Season with the salt and pepper and chopped sage. Once firm, I slice it and put the pats under the skin and in the cavity of the bird. Gently loosen the breast skin then add softened butter and sage leaves under the skin. Drizzle butter over turkey and sprinkle with minced herbs. I used softened butter, which is tasty and easier to handle, and put most of the mixture under the skin. 1 tablespoon dried sage. In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing. No more dry meat! Whisk in the stock and cook until thickened and smooth, about 5 minutes. Add comma separated list of ingredients to exclude from recipe. P.S. I can't say enough good things!!! 2 stalks celery. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I didn't even baste it once! In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher … Add comma separated list of ingredients to include in recipe. Preheat oven to 325 degrees F (165 degrees C). And the flavor is out of this world. All rights reserved. Place the remaining vegetables on the bottom of a large roasting pan. Rub the mixture evenly all over the skin of the turkey breast. Roast turkey with herb stuffing. Melt the butter in a medium saucepan over medium-high heat. I also doubled the solution as to have more rub for my large turkey. Heat oven to 375 degrees F. Remove the giblets and neck from the cavity. Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. This turkey recipe is the *BEST* turkey recipe on the planet. I mix them in a softened whole stick of butter, smear it all in a small plastic bag, roll it up, then refrigerate (a la Sandra Lee). Loosen skin from turkey, place half of butter mixture under skin. 597 calories; protein 68.2g; carbohydrates 0.9g; fat 33.7g; cholesterol 198.3mg; sodium 311.3mg. Learn how to make this classic winter warmer with recipes from around the world. Amount is based on available nutrient data. This bone-in turkey breast makes enough for 6 servings. If you think I'm wrong about this -- let me tell you what a 10 year old told me after eating my turkey *LEFTOVERS* -- "This turkey is better than my momma's... her's is dry." Remove the sage leaves. Okay, listen good and hard. turns out great every time. Season with salt and pepper. Crispy, browned, juicy. This turkey (10lbs) was just perfect!! Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Drizzle with the remaining oil. In fact we have an ever growing collection of Leftover Turkish recipes to help with such meals. It’s insanely juicy, flavorful, and easy to make! Remove bird from oven, and allow to stand for about 30 minutes before carving. And the flavor is out of this world. My first turkey and it came out wonderfully. (You can also loosen the skin and … Insert the probe from the meat thermometer in the thickest part of the thigh, but not touching bone. 1 teaspoon each dried thyme, basil, rosemary, paprika and seasoned salt. Place cooling rack or roasting rack in bottom of large roasting pan. Injected the turkey with the garlic chicken stock as well and added a whole onion and a whole garlic bulb to the cavity. Nutrient information is not available for all ingredients. Preheat oven to 325 degrees F (165 degrees C). I covered it during cooking with foil then removed it for the last 45 minutes for browning. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid. Place aromatics and 10 of the herb sprigs in the cavity. Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. This was so easy no basting! I added about 3 tbs of butter and mixed into the mixture to give an additional buttery flavor. ** Added '08: I've made this about six times now, so I've decided that this is the magic combo: use olive oil as written; use most of the mixture under the skin with just enough outside for pretty; don't use an oven bag; after the herbs are poured on, add a generous coating of Paprika and skip the basting (don't need it anyway!). In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Rub herb butter over top of turkey and inside cavity. Just as others mentioned, you do need to take the solution and put under the skin of the turkey between the skin and the meat - right on top of the meat and the outside of the skin as well. 1/2 teaspoon pepper. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I've used this recipe for two years now - it is fabulous! Season the turkey breast with salt and pepper, place some of the herb mixture underneath the turkey skin directly on the breast halves, then coat the skin with the remaining herb mixture. Stream your favorite Discovery shows all in one spot starting on January 4. In this recipe, turkey is generously seasoned with fresh herbs, and then it is cooked in the oven to juicy perfection. Definitely make gravy from the herb-y, flavorful drippings - it completely kicks you-know-what, too. Isn't that sweet? This is a keeper for sure. One 10 to 12 lb turkey… Place turkey on the rack in the pan. 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