Roasted rosemary turkey recipe
- Meat and poultry
- Roast turkey
This recipe makes your turkey moist and full of flavour. Select a turkey sized according to the amount of people you will be serving.
2 people made this
- 180ml olive oil
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh basil
- 1 tablespoon Italian seasoning
- 1 tablespoon ground black pepper
- salt, to taste
- 1 (5.5kg) whole turkey
MethodPrep:25min ›Cook:4hr ›Ready in:4hr25min
- Preheat oven 160 C / Gas 2/3.
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Remove any large fat deposits from the turkey. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan.
- Roast in the preheated oven 3 to 4 hours, until the juices run clear or until the internal temperature of the bird reaches 80 degrees C.
Reviews & ratingsAverage global rating:(1005)
Reviews in English (743)
This was the best turkey i had ever made. I added fresh italian seasoning that it asked for instead of dried, such as marjoram, thyme, oregano, etc. I did not add sage since it overpowers foods and so does the rosemary so you have to choose one. When i cooked the turkey i cooked it breast side down..that is the best secret to having a moist delicous turkey..also cover with foil, if you are not stuffing the turkey throw some rosemary sprigs inside the cavity with whatever vegetables you may choose as well. The last 45 min. to an hour take the foil off and turn the turkey breast side up so it can brown.-18 Nov 2002
This rub recipe is wonderful, and it made excellent gravy. In preperation I used a brine that I think matched well with the rub. Soak the turkey overnight in the following: Fresh rosemary, basil, peppercorns, juice of 2 lemons and 2 oranges; and for each gallon of water needed to cover the bird, add 1 cup kosher salt and 1 cup brown sugar. Rinse before rubbing. Even microwaved leftovers were moist!-31 Dec 2002
The family really enjoyed this recipe - even the picky eaters claimed this was the best turkey they had ever tried.Count me in on the side of the briners - the previous reviewers suggest brining the turkey the night before; this really helped keep the turkey moist.Brine Recipe:1 cup lemon juice1 cup orange juiceFor each gallon of water needed to cover the bird, add 1 cup kosher salt and 1 cup brown sugar.A couple of sprigs of fresh rosemary and fresh basil1 cup of peppercornsJust be sure to keep the turkey cool while the brine is working away to lock in the flavor. I double bagged the turkey and placed it in a large cooler surrounded with ice.Give the skin a chance to become crispy by taking the turkey out of the brine 2 hours before cooking, patting the turkey dry and allowing it to sit in the fridge.-28 Nov 2004
Rosemary-Roasted Turkey with Gravy
Chef Rathbun's method of roasting a turkey involves brushing the skin and packing the cavity with butter, then starting the roasting at a relatively high temperature — 450°F. As the turkey browns, the butter and turkey fat melt and pool under the grate, eliminating the need to add water to the pan juices. After 40 minutes, the oven is turned down to 350°F and the buttery drippings are used as a basting liquid. This technique seals in the bird's natural juices, producing crisp, golden skin and moist meat.
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Rosemary Roasted-Turkey Gravy
Make a super-delicious, so simple gravy in the same roasting pan that the Thanksgiving bird has been cooked in.
Roasting pan from lemon-rosemary turkey and its contents (turkey removed)
- Remove and discard vegetables, rosemary, and neck from the roasting pan. Strain pan drippings into a fat separator (or measuring cup). Let stand 5 minutes so fat rises to top. Leaving fat behind (or spooning it off if not using a separator), pour juices from bottom into a large (4-cup) measuring cup.
- Place the empty roasting pan across two stove burners on medium-high. Add wine and cook, stirring and scraping up any browned bits, 1 minute.
- Pour wine mixture into the measuring cup with pan juices and add enough low-sodium chicken broth to make 4 cups liquid total.
- In a large saucepan on medium, melt butter. Sprinkle flour over the top and cook, whisking, until deep brown, 4 to 5 minutes.
- Gradually whisk in the 4 cups liquid bring to a boil. Add rosemary, reduce heat, and simmer, stirring occasionally, until thickened, 8 to 12 minutes. If necessary, season with salt and pepper. Strain just before serving.
PER 1/4 -CUP SERVING 50 CALORIES, 4 G FAT (2 G SATURATED), 1 G PROTEIN, 150 MG SODIUM, 3 G CARB, 0 G FIBER
Roasted Turkey Breast
Rosemary Roasted Turkey Breast – a savory turkey breast roasted in the oven with plenty of spices and flavor. If you’re cooking Thanksgiving dinner for a small group and don’t need a whole turkey, this turkey is a great option.
ROASTED TURKEY BREAST
It’s Thanksgiving and you don’t want to cook an entire turkey. Guess what? You don’t have to! My mom always makes two 25 pound turkeys and a ham for Thanksgiving but most people aren’t cooking for that big of a crowd.
This is a great option to make enough turkey for 6 people without the intimidation factor. Perfect for smaller gatherings.
For this turkey breast we will be using rosemary, paprika, garlic, olive oil, and salt. Grind it up in a food processor or chop up the rosemary very fine and stir the ingredients together.
You have two options when buying a turkey breast. You can either buy bone-in or boneless. Bone-in turkey breasts tend to have more flavor but you do have to cut around the bone. Boneless is still good and is really easy to slice.
Maple-Rosemary Roast Turkey
Seasonal flavors like rosemary, orange, and maple syrup are used in this delectable roast turkey recipe. Note: Add brining to the total time.
12 1/2-ounce bottles pure maple syrup (about 3 cups)
sprigs rosemary, leaves stripped off
Peel of 3 large oranges, cut into large strips
Peel of 4 apples (2 red, 2 green)
12- to 14-pound turkey, thawed if frozen (neck and giblets removed)
sticks salted butter, melted
- For the brine: Combine the maple syrup, salt, peppercorns, bay leaves, garlic, rosemary, orange and apple peels and 12 cups water in a large pot. Bring to a boil, stirring to dissolve the salt, then turn off the heat and cover. Let cool completely, about 1 hour, then refrigerate until chilled, at least 1 more hour.
- For the turkey: Place the turkey in a large brining bag or large pot. Pour the brine over the turkey and add enough cold water to cover. Refrigerate for 16 to 24 hours.
- When ready to roast, preheat the oven to 275 ̊. Remove the turkey from the brine and pat dry with paper towels. Place breast-side up on a rack in a large roasting pan. Tuck the wings under the body, then tie the legs together with kitchen string. Cover the pan with heavy-duty foil and roast for about 10 minutes per pound (so, about 2 hours for a 12-pound turkey).
- Remove the turkey from the oven and increase the oven temperature to 375 ̊. Uncover the turkey and brush with some of the melted butter, getting it into all of the crevices. Insert a meat thermometer into the thigh, near the hip joint. Return to the oven, uncovered, and continue roasting, brushing with more butter every 30 minutes, until the thermometer reaches 165 ̊ to 168 ̊, 1 to 1 1/2 more hours. About 15 minutes before the turkey is done, brush with the maple syrup.
- Remove the turkey from the oven and tent with foil until you are ready to carve it, at least 20 minutes. Reserve the pan drippings for the gravy.
Make-ahead tip: Make the brine up to 5 days in advance. Let cool completely and refrigerate, covered, until ready to use.
- 1 whole turkey (about 12 pounds), thawed if frozen, neck and giblets removed, and rinsed and patted dry
- 3/4 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves, minced
- 1 garlic clove, minced
- 7 wide strips lemon zest (from 1 large lemon)
- Coarse salt and ground pepper
- 4 cups Mushroom and Walnut Stuffing
- 1 large yellow onion, cut into 8 wedges
Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
Transfer turkey to a platter or cutting board and loosely tent with foil let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.
Rosemary Lemon Roast Turkey
Roasting a turkey is really, really easy. Before we get started, here are a few pointers. Other cooks may disagree &ndash if so, please join the turkey conversation by posting a comment below! If there&rsquos not a big price difference between fresh and frozen, buy a fresh turkey. They&rsquore juicier, which is wonderful because roasting is a dry cooking process. I bought a fresh turkey at Aldi for 99 cents per pound. Unless you have 5 or 6 days to allow a frozen turkey to thaw in your refrigerator, you need to buy a fresh turkey. I have never&hellip not once&hellip seen a frozen turkey fully thawed after only 3 days in my refrigerator (which is what the directions on the turkey wrapping often promise). Bigger is not better. If you&rsquore feeding a lot of people, consider buying two small turkeys (10 &ndash 12 pounds each) instead of one, massive bird. Smaller turkeys roast more evenly, and because they require less time in the oven, they are less likely to dry out. You don&rsquot need a special roasting pan, a baster, a &ldquoturkey bag&rdquo (to cook a turkey in plastic??), or any other strange turkey paraphernalia. A 10 pound turkey will fit in a 9&times13 cake pan. A larger turkey will fit on a jelly roll pan, or any baking sheet with sides at least 1 inch high. Let&rsquos get started!
Easy, Juicy Rosemary Romano Roasted Turkey Cutlets
The first Thanksgiving after I graduated college was disappointing at best. I&rsquod made plans to spend Thanksgiving with my cousins, which I was really looking forward to. But then my car died suddenly and my plans were totally derailed.
Without a car, I had to cancel my plans at the last minute.
Thanksgiving dinner was ruined for me, since I didn&rsquot know how to cook a turkey &mdash and didn&rsquot want to. Instead, I ended up eating a frozen chicken dinner.
No turkey. No cranberries. No million side dishes.
I wish I&rsquod known about turkey cutlets &mdash boneless, thin cuts of turkey that are easy and fast to cook &mdash back then. If I had, I could have whipped up a super easy stress-free last-minute Thanksgiving dinner. Hindsight, right?
These easy, juicy Rosemary Romano Roasted Turkey Cutlets are a delicious way to enjoy turkey this Thanksgiving (or any day). Basically, you make a paste of rosemary, salt, garlic powder and a little mayo. Then you spread that onto one side of the turkey cutlet. Top it with breadcrumbs and a little Romano cheese and it&rsquos ready to be baked.
Did I mention this takes about 30 minutes to make &mdash tops?
The secret to the juiciness of these cutlets is that they are rubbed with the mayo mixture which locks in the moistness. And with rosemary and a hint of garlic mixed in, it&rsquos just perfect. The breadcrumbs and rosemary add just the right amount of texture and saltiness.
Whether you are looking for a last-minute turkey solution or just looking for something easier than a whole turkey, these Rosemary Romano Roasted Turkey Cutlets are a great option that won&rsquot disappoint.
Of course, these aren&rsquot just good for Thanksgiving. Really, turkey cutlets can be enjoyed all year long. Why not make some tonight?
To serve: These Rosemary Romano Roasted Turkey Cutlets are great alone, but they are also amazing topped with Foolproof Herbed Turkey Gravy.
Healthy Turkey Option
Did you know that turkey breast has fewer calories than chicken breast? This is a great recipe to use if you are wanting to do a lighter Thanksgiving dinner or even a healthy Sunday dinner.
The herb blend used for the turkey is so fresh and delicious! It adds so much flavor, you don’t even NEED gravy. However, if you are looking for a lighter gravy to put on your mashed potatoes, this Lemon Rosemary Gravy is a hit! The slight citrus flavor along with the fresh herbs gives it such a bright, wonderful flavor, sans calories.
- 1/4 cup Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely grated
- 2 tablespoons finely chopped rosemary
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- One 12-pound turkey, cut into breasts, wings and legs/thighs (have your butcher do this)
- 1 large onion, halved and thinly sliced
- 1/2 cup dry white wine
- Port and Black Pepper Gravy (see Note)
In a bowl, combine the mustard, olive oil, garlic, rosemary, salt and pepper and blend well. Rub the mixture all over the turkey. Arrange the breasts on a large rimmed baking sheet and the wings and legs/thighs on another baking sheet. Refrigerate uncovered overnight.
Preheat the oven to 450° with the racks set in the upper and lower thirds. Let the turkey stand at room temperature for 30 minutes.
Divide the onion and wine around the turkey on the baking sheets. Roast the white meat in the lower third of the oven and the dark meat in the upper third for 30 minutes. Reduce the oven temperature to 350° and roast the white meat for 20 minutes longer and the dark meat for 30 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 165°. Discard the onion. Let the turkey rest for 15 minutes before carving. Serve with the port gravy.