THYME ROASTED TURKEY
It's easy for flavors to get lost when using too many seasonings together. When in doubt, a simple combination of butter and fresh thyme captures the essence of Thanksgiving for a classic turkey dinner. -Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub outside of turkey with remaining butter mixture. Tuck wings under turkey; tie drumsticks together., Bake, uncovered, at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Discard toothpicks. Cover and let stand for 20 minutes before carving.
Nutrition Facts :
SHALLOT AND THYME-RUBBED ROASTED TURKEY
Provided by Food Network
Time 3h30m
Yield 30 servings
Number Of Ingredients 12
Steps:
- Position oven rack in bottom third of oven and preheat to 350F. Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil. Cover dish with foil and bake until shallots are very tender but not brown, about one hour. Uncover and cool 30 minutes.
- Place garlic, half of shallots and oil in work bowl of a food processor. Add chopped thyme, mustard, salt and pepper. Process until almost smooth. Transfer paste to a small bowl. Shallot paste can be covered with plastic wrap and refrigerated for up to four days.
- Rinse turkey inside and out with cold running water and pat dry. Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin. Spread a half cup of shallot paste under skin and over breast meat. Tuck wings underneath the body of the turkey and tie legs together loosely with kitchen twine or dental floss so the turkey will hold its shape. Place turkey on a small wire rack set inside a large roasting pan. Spread a half cup of shallot paste all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey.
- Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan. Pour boiling liquid into bottom of roasting pan. Cover breast loosely with foil and place turkey in oven. Roast for one and a half hours. Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes. Remove foil and add a cup broth to pan.
- Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degrees F, another one to one and a half hours. During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate.
- Remove turkey from oven and transfer to a platter. Tent turkey loosely with foil and let rest 30 minutes - its internal temperature will rise another 5-10 degrees. Reserving drippings and discard neck, gizzard and heart. Place turkey on a serving platter, carve and serve with gravy.
THYME-ROASTED TURKEY WITH GINGERSNAP GRAVY
Categories Ginger turkey Roast Thanksgiving Fall Thyme Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For thyme butter:
- Mix first 5 ingredients in small bowl to blend. (Thyme butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
- For turkey:
- Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry with paper towels. Discard any pieces of fat from cavities. Sprinkle main cavity of turkey with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons thyme butter over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. If not stuffing, place 6 thyme sprigs and 1/2 cup onions in main cavity. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons thyme butter over outside of turkey. Cover turkey breast loosely with foil. Scatter 2 1/2 cups onions and reserved turkey parts in pan around turkey. Pour 2 cups broth into pan.
- Roast turkey 1 1/2 hours, lifting foil to baste with pan juices every 30 minutes. Add 1 1/2 cups broth to roasting pan. Roast turkey 30 minutes; baste with pan juices. Add 1 cup broth to pan. Remove foil. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting turkey with pan juices every 30 minutes and adding 1/2 cup broth to pan if juices evaporate, about 1 hour longer for unstuffed turkey and 1 hour 30 minutes longer for stuffed. Transfer turkey to platter. Brush turkey with remaining thyme butter. Tent turkey loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Discard neck, gizzard, and heart from roasting pan. Strain turkey pan juices into large measuring cup. Spoon fat from top of pan juices; discard fat.
- Meanwhile, prepare gravy:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until tender, about 5 minutes. Add 1 tablespoon chopped thyme, ginger, and cayenne; stir 1 minute. Add broth; increase heat to high and boil until liquid is reduced to 3 cups, about 12 minutes.
- Add turkey pan juices, gingersnap cookies, and any accumulated juices from turkey platter to gravy base in saucepan. Boil until gravy is thick enough to coat spoon, whisking to dissolve gingersnaps, about 2 minutes. Mix in remaining 1 tablespoon chopped thyme. Season gravy to taste with salt and pepper. Serve turkey with gravy.
THYME-ROASTED TURKEY BREAST
When you want the height of flavor but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme and apple juice sauce, this one's moist and full of flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. On rack in large shallow roasting pan, place turkey breast, skin side up. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
- Roast uncovered 30 minutes.
- In small bowl, mix remaining ingredients. Brush one-third of apple juice mixture over turkey.
- Roast 1 hour to 1 hour 30 minutes longer, brushing generously with apple juice mixture every 30 minutes, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.
Nutrition Facts : Calories 200, Carbohydrate 2 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 1 g, TransFat 0 g
PROSECCO-ROASTED TURKEY WITH LEMON AND THYME
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper. Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the lemon-thyme butter.
- Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy (use 1/2 cup of your prosecco in place of the white wine in your gravy).
- After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups). Continue roasting, basting with the pan drippings every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the herbs into the finished gravy.
THYME ROASTED TURKEY
Gather 'round the holiday table with a beautiful centerpiece this year--our moist, golden-brown Thyme Roasted Turkey. Keep the ingredients and prep simple with a 5-ingredient rub, featuring McCormick thyme, plus garlic powder, paprika and black pepper.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 4h10m
Yield 14
Number Of Ingredients 7
Steps:
- Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix garlic powder, paprika, thyme, pepper and salt in small bowl.
- Place turkey, breast-side up, in prepared pan. Brush turkey with oil. Sprinkle seasoning mixture evenly over turkey. Cover loosely with heavy duty foil.
- Roast 2 hours, adding an extra 15 minutes per pound for larger turkeys. Remove foil. Roast 1 hour longer or until internal temperature in thigh reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Nutrition Facts : Calories 690.8 calories, Carbohydrate 0.6 g, Cholesterol 267.8 mg, Fat 32.8 g, Fiber 0.2 g, Protein 91.9 g, SaturatedFat 9.4 g, Sodium 388.5 mg, Sugar 0.1 g
THYME-ROASTED TURKEY
Steps:
- Rinse turkey inside and out. Pat dry. Starting with the neck end, slide hand between skin and breast meat to loosen skin. Spread thyme over breast meat under skin. Tuck wings under and loosely tie legs together. Sprinkle turkey with salt and better and rub butter all over turkey. Place on rack set in large roasting pan. Add onion, carrots, celery, neck and gizzard to pan. Set rack at lowest position in oven and pre-heat to 375F. Pour 1 can of broth into pan around turkey. Roast turkey for 30 minutes. Add 1 can of broth and roast for 30 minutes. Pour 1 can of broth and roast 30 minutes. Pour remaining can and roast 30 minutes. Turn pan around. Roast turkey until thermometer registers 175F. Cover turkey with foil if it is browning too quickly, and cook another 30 minutes. Let rest 30 minutes before carving.
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