Easy Herb Roasted Turkey Food

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EASY HERB ROASTED TURKEY



Easy Herb Roasted Turkey image

Provided by Kelsey Nixon

Categories     main-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 12

2 tablespoons lemon juice
2 teaspoons fresh rosemary leaves, chopped
2 teaspoons fresh thyme leaves, chopped
1 teaspoon lemon zest
2 sticks (1 cup) unsalted butter
1 fresh turkey (10 to 12 pounds), neck, giblets and liver removed (reserve for other use)
Kosher salt and fresh cracked black pepper
1/2 cup fresh sage leaves, torn
1/2 bunch fresh rosemary
1/2 bunch fresh thyme
6 cloves garlic, peeled and smashed
1 yellow onion, quartered

Steps:

  • In a small saucepan, combine the lemon juice, chopped rosemary and thyme, lemon zest and 1 stick butter. Cook until the butter is melted. Cut the remaining stick of butter into cubes and set aside. Place the turkey on a v-shaped rack in a large roasting pan. Pat the turkey thoroughly dry, and then brush the melted butter mixture all over. Liberally sprinkle with salt and pepper on both the outside and inside of the cavity. Fill the cavity with the cubed butter, sage, rosemary, thyme, garlic and onions. Tie the legs of the turkey together with string and tuck the wings underneath. Roast the turkey until an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees F and the juices run clear, about 2 1/2 hours. Remove from the oven and transfer to a cutting board or platter. Tent the turkey with foil and let stand 20 minutes before carving.

HERB ROASTED TURKEY



Herb Roasted Turkey image

This really is a moist and flavourful way to cook a turkey. The smell alone, when it is roasting, lures everyone into the kitchen. You can hardly wait for it to be done so you can tuck in to it. I have done this with turkey crowns as well with lots of success. I hope you will try it and like it as much as we do. This recipe was a grand prize winner in a Taste of Home turkey recipe contest.

Provided by MarieRynr

Categories     Whole Turkey

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 13

14 lbs turkey
1 tablespoon salt
1 teaspoon pepper
18 sprigs fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 tablespoon peppercorn
1/2 cup butter, melted
1 teaspoon minced fresh sage (or 1/2 tsp rubbed sage)
1 teaspoon minced fresh thyme (or 1/2 tsp dried thyme)
1 teaspoon minced chives

Steps:

  • Rub the surface of the turkey and sprinkle cavity with salt and pepper.
  • Place 12 sprigs of thyme in cavity.
  • In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.
  • Place the turkey, breast side up, over the vegetables.
  • Drizzle butter over turkey and sprinkle with minced herbs.
  • Cover loosely with foil.
  • Bake at 325*F for 2 1/2 hours.
  • Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.
  • Cover and let stand for 20 minutes before carving.
  • For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.
  • Strain into a saucepan and thicken with some flour and water.
  • (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).

HERB-ROASTED TURKEY



Herb-Roasted Turkey image

Provided by Food Network

Time 3h45m

Yield 12 servings

Number Of Ingredients 7

1 10- to 12-pound turkey
1/4 cup minced fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cups water, plus more as needed

Steps:

  • This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.;
  • Position a rack in the lower third of the oven; preheat to 475degreesF.
  • Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  • Roast the turkey until the skin is golden brown, 45 minutes.
  • Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350degrees and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165degreesF.
  • Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
  • NUTRITION INFORMATION: Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium.
  • 0 Carbohydrate Servings
  • MAKE AHEAD TIP: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

EASY HERB-ROASTED TURKEY



Easy Herb-Roasted Turkey image

This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!

Provided by LISAKHAMM

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h15m

Yield 16

Number Of Ingredients 8

1 (12 pound) whole turkey
¾ cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
½ teaspoon black pepper
2 cups water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
  • In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
  • Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g

HERB-ROAST TURKEY



Herb-roast turkey image

Whether you're cooking your first or your fifteenth Christmas dinner, this herb-scented turkey is foolproof and has loads of flavour

Provided by Jane Hornby

Categories     Lunch, Main course

Time 4h

Number Of Ingredients 12

5kg turkey , giblets removed and kept
250g stuffing of your choice
3 onions , cut into thick rounds with the skins left on
generous handful thyme and bay leaves , plus more herbs to put around the bird, to serve
50g butter , softened
300ml dry white wine
1 ½ tsp flaky sea salt
1 tsp dried green peppercorns , crushed
1 tbsp finely chopped thyme leaves
300ml medium white wine
600ml good stock
2 tsp redcurrant jelly

Steps:

  • Heat oven to 190C/170C fan/gas 5. Wash and dry the turkey, removing any feathers. Lift up the skin that covers the neck opening, then push the stuffing up and under the skin, securing it tightly underneath with a skewer or 2 cocktail sticks. Weigh stuffed turkey, then calculate cooking time, allowing 40 mins per kg (20 mins per lb). Put a few pieces of onion and a few herbs into the cavity, then tie the legs together with string.
  • Put the remaining onions in a single layer in the tin, then add a good bed of herbs. Add the neck and all of the other giblets, except for the liver, to the tin, then sit the turkey on top of the herby onions. Coat the breast all over with butter. Pour the wine into the tin, cover with foil, then roast according to your timings. Keep checking the tin - if it looks a little dry, add a splash of water. While the bird cooks, mix the salt, crushed green peppercorns and thyme leaves.
  • Thirty mins before the end of cooking, remove the foil. Brush the turkey again with butter, then scatter over and press in the salt, pepper and thyme mix. Roast for the remaining cooking time, uncovered, until golden. To be reassured that the turkey is ready, pierce thigh through its thickest part; the juices should run clear. If not, give it 15 mins more and test again. Remove the turkey from the tin and leave to rest without covering (this will keep skin crisp). The turkey will stay hot for up to an hour, so there's no need to panic.
  • Now make the gravy. Drain the fat and juices from the tin into a jug, keeping the onions but discarding the neck and giblets. Place the tin on the hob, then pour in the wine, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce until the wine has almost all disappeared. Spoon the fat from the juices and discard, then add the juices, onions and stock to the tin. Boil down for about 5 mins until reduced and a little syrupy, stir in redcurrant jelly, then season. Strain into a jug; any resting juices should go in now, too. Lift the turkey onto a platter with the Bacon-wrapped sausages (see recipe below), dotting herb sprigs around to decorate. Serve with cranberry and bread sauces.

Nutrition Facts : Calories 687 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 89 grams protein, Sodium 1.94 milligram of sodium

HERB-ROASTED TURKEY



Herb-Roasted Turkey image

This easy turkey recipe includes a sunny combination of herbs and citrus. It's gluten-free, as well.

Provided by Sam Sifton

Categories     Herb     Poultry     turkey     Roast     Thanksgiving     Dinner     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 medium onion, quartered
1 orange, quartered
1 lemon, quartered

Steps:

  • Preheat oven to 450°F. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper.
  • Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.
  • Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
  • Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

GARLIC AND HERB ROASTED TURKEY



Garlic and Herb Roasted Turkey image

Our recipe specialists use an easy herb rub to turn out a tender, tasty turkey with beautiful golden skin. Lemon adds a pleasant flavor to the gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 14 servings (2 cups gravy).

Number Of Ingredients 13

1 turkey (14 to 16 pounds)
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
1-1/2 teaspoons garlic powder
1-1/2 teaspoons Italian seasoning
1 teaspoon each minced fresh rosemary, tarragon and thyme
1/4 teaspoon salt
1/4 teaspoon each lemon-pepper seasoning, cayenne pepper, chili powder and paprika
2 garlic cloves, minced
1 medium lemon, cut into wedges
1 medium orange, cut into wedges
2 tablespoons all-purpose flour

Steps:

  • Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 541 calories, Fat 24g fat (7g saturated fat), Cholesterol 245mg cholesterol, Sodium 225mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 73g protein.

HERB-ROASTED TURKEY



Herb-Roasted Turkey image

We couldn't decide which herb we liked best, so we used the best of the best-garlic, parsley, sage, thyme and more-to season this turkey breast.

Provided by My Food and Family

Categories     Recipes

Time 2h25m

Yield 12 servings

Number Of Ingredients 9

1/4 cup olive oil
3 cloves garlic, minced
1 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh sage
1 Tbsp. finely chopped fresh thyme
2 tsp. chili powder
1 tsp. ground black pepper
2 Tbsp. KRAFT Grated Parmesan Cheese
1 bone-in turkey breast (6 lb.)

Steps:

  • Heat oven to 400ºF.
  • Heat oil in small skillet on medium heat. Cook and stir all remaining ingredients except cheese and turkey 3 min. or until garlic is golden brown. Transfer to small bowl; cool 10 min. Stir in cheese.
  • Spread herb mixture over turkey breast and under skin. Place turkey on rack in roasting pan; cover loosely with foil.
  • Bake 1 hour 45 min. to 2 hours or until turkey is done (165ºF), basting occasionally with pan juices.

Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 320 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 45 g

TIFFANY'S HERB ROASTED TURKEY



Tiffany's Herb Roasted Turkey image

From 8 pounds to 24, your roast turkey with lots of herbs stays moist and tender when roasted in a handy, mess-free oven bag.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 13

Reynolds® Oven Bag, turkey size
1 tablespoon all-purpose flour
2 stalks celery
1 medium onion
1 (8 pound) turkey, fresh or thawed*
2 tablespoons vegetable oil
1 teaspoon ground thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon seasoned salt
1 tablespoon dried sage
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Shake flour in Reynolds® Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys.
  • Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey, pat dry and brush with oil. Combine seasonings in a small bowl; sprinkle and rub evenly over turkey.
  • Place turkey in oven bag on top of vegetables.
  • Close oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh not touching the bone. Tuck ends of bag in pan.
  • Bake according to times below* or until meat thermometer reads 180 degrees F.
  • Let stand in oven bag 15 minutes. Cut open top of bag. Use two carving forks, inserting one in each end, to lift turkey from bag.

Nutrition Facts : Calories 722.9 calories, Carbohydrate 3.1 g, Cholesterol 267.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 92.1 g, SaturatedFat 9.8 g, Sodium 345.4 mg, Sugar 0.8 g

MOUTHWATERING HERB ROASTED TURKEY



Mouthwatering Herb Roasted Turkey image

I have made several turkeys in the past, but I wanted this year's bird to be extra special. So I search many recipes and finally decided on 5 of them. I combined what I like the most in all of them to make this wonderful tasting turkey.

Provided by FDADELKARIM

Categories     Whole Turkey

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 whole turkey (I used a 12 lb bird)
1 (14 ounce) can chicken broth
1/2 tablespoon ground sage
1/2 tablespoon rosemary
1/2 tablespoon basil
1/2 tablespoon thyme
1/2 tablespoon marjoram
1 teaspoon salt
1 teaspoon pepper
2 -3 tablespoons canola oil (or your preference)
scalding water

Steps:

  • Note: Throughly thaw the turkey before starting any of these steps.
  • Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
  • Remove the neck & giblets from the cavities, use as you desire or throw away.
  • In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
  • With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
  • (You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
  • Flip the turkey over and do the same with the other side.
  • Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
  • Flip the turkey back over and do the same with the other side. (Make sure there is a little mixture left over for the legs and wings).
  • Boil a kettle of scalding hot water.
  • Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
  • Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
  • Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
  • Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
  • Cooking: Preheat the oven to 350 degrees.
  • Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
  • Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan; cover loosely with foil.
  • Note: A 12lb turkey, like I used, should take around 4 hours to cook.
  • Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, and then flip the turkey over.
  • Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
  • Note: The broth and spices in the bottom of the pan can be used to make a great tasting gravy.

Nutrition Facts : Calories 711.4, Fat 36.9, SaturatedFat 9.9, Cholesterol 290.7, Sodium 580.7, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 88.1

HERB-ROASTED TURKEY



Herb-Roasted Turkey image

Our guests always comment on how moist and flavorful this elegant entree is. Rubbed with garden-fresh herbs, this turkey has such a wonderful aroma when it's roasting that it lures everyone into the kitchen! -Becky Goldsmith, Eden Prairie, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 14 servings.

Number Of Ingredients 13

1 turkey (14 pounds)
1 tablespoon salt
1 teaspoon pepper
18 sprigs fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 tablespoon peppercorns
1/2 cup butter, melted
1 teaspoon minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced chives

Steps:

  • Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity. , In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs. , Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a thermometer reads 180°, basting every 20 minutes. , Cover and let stand for 20 minutes before carving. Discard vegetables, bay leaves and peppercorns; if desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

Nutrition Facts :

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Instructions. Preheat oven to 350 degrees. Pat turkey dry with paper towels (be thorough). Season with salt and pepper all over. In a small bowl combine softened butter, …
From lecremedelacrumb.com


EASY HERB-RUBBED TURKEY AND GIBLET GRAVY RECIPE
1 whole turkey, neck and giblets reserved, about 10 to 12 pounds (see note) 12 tablespoons (1 1/2 sticks) butter, divided 1/2 cup finely minced parsley leaves
From seriouseats.com


DELICIOUSLY SIMPLE HERB ROASTED TURKEY | CANADIAN TURKEY
Roast the turkey for 2 ½ - 3 hours, or until the juices run clear and an instant thermometer reads 170°F (77°C) in the breast and 180°F (82°C) in the thigh. Remove turkey from the oven and …
From canadianturkey.ca


EASY HERB ROASTED BONE IN TURKEY BREAST - LIVELY TABLE
Make turkey broth. Place the turkey neck in a small saucepan and add 1 ½ cups water. Add a small handful of chopped onion, celery, smashed garlic, a bay leaf and/or thyme …
From livelytable.com


HERB ROASTED TRI COLORED CARROTS : OPTIMAL RESOLUTION LIST ...
Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday …
From recipeschoice.com


EASY HERB ROASTED TURKEY : RECIPES : COOKING CHANNEL ...
In a small saucepan, combine the lemon juice, chopped rosemary and thyme, lemon zest and 1 stick butter. Cook until the butter is melted. Cut the remaining stick of butter into cubes and set …
From cookingchanneltv.com


HERB ROASTED TURKEY - HEALTHY SEASONAL RECIPES
Preheat Oven: Position oven rack in bottom-most position of the oven to accommodate the turkey. Preheat oven to 425 degrees F. Make Garlic Herb Mixture: Mix …
From healthyseasonalrecipes.com


BEST HERB-ROASTED TURKEY RECIPE - HOW TO MAKE HERB-ROASTED ...
Stuff half of onions and 6 sprigs sage into main cavity. Tie legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with oil and season with 1 teaspoon salt. …
From goodhousekeeping.com


EASY GARLIC BUTTER HERB ROASTED TURKEY RECIPE - WHOLESOME YUM
Just 4 simple steps: Brine turkey. Stir together water and kosher salt in a large stock pot. Add turkey to the pot and making sure it’s submerged, refrigerate for 10-12 hours. …
From wholesomeyum.com


EASY ROASTED TURKEY WITH A POULTRY HERB BLEND – DIANNA'S ...
Preparation. To begin, heat your oven to 400° and then melt a stick of unsalted butter. Cut four stalks of celery the width of the roasting pan, I used them to rest the turkey on …
From easyrealfoodrecipes.com


EASY HERB-ROASTED TURKEY RECIPE - HEALTH.COM
Using a pastry brush, brush turkey with 1/2 of the melted butter. Place turkey, breast side down, on roasting rack. Roast 30 minutes; turn oven down to 350°. Baste turkey with pan juices; …
From health.com


HERB ROASTED TURKEY | REYNOLDS BRANDS
Step 1. PREHEAT oven to 350°F. Step 2. SHAKE flour in Reynolds® Oven Bag, Turkey Size; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking …
From reynoldsbrands.com


HERB ROASTED TURKEY - BUTTERBALL
1. Preheat oven to 400°F. Line large roasting pan with heavy-duty foil. 2. Remove neck and giblets from turkey cavities; discard or refrigerate for another use. Drain juices from turkey …
From butterball.com


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