TURKEY TRANSPARENT RECIPES

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HERB-SEASONED TURKEY RECIPE - FOOD.COM



Herb-Seasoned Turkey Recipe - Food.com image

This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 16 serving(s)

Number Of Ingredients 10

1 bunch fresh rosemary leaf (about 1 ounce)
1 bunch Italian parsley (about 4 ounce)
1 bunch fresh thyme leave (about 1 ounce)
2 tablespoons olive oil
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
16 -18 lbs turkey
3 whole bay leaves
3 whole sage leaves (optional)

Steps:

  • Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
  • Combine olive oil, butter, minced herbs, salt and pepper; set aside.
  • Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
  • Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
  • Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
  • Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
  • Cover pan tightly with aluminum foil.
  • Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
  • Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
  • (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
  • Transfer turkey to a platter.
  • Let rest 15 to 30 minutes, then carve.
  • Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.

Nutrition Facts : Calories 754.3, FatContent 39.5, SaturatedFatContent 11.4, CholesterolContent 312.5, SodiumContent 380.5, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 92.7

HEARTY TURKEY VEGETABLE SOUP RECIPE - FOOD.COM



Hearty Turkey Vegetable Soup Recipe - Food.com image

All your favorite soup veggies can be found in this hearty dish, plus some soft noodles and lots of chunks of roast turkey or chicken.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 celery ribs, chopped
2 tablespoons parsley, chopped
3 carrots, peeled and sliced
2 cups chopped cabbage
1 cup sliced mushrooms
1 potato, diced
1 cup green beans
salt and pepper
1/4 teaspoon rosemary
1/2 teaspoon thyme
2 1/2 quarts chicken stock or 2 1/2 quarts turkey stock
1 cup macaroni or 1 cup egg noodles
1 (12 ounce) can butter beans, drained
2 cups left over roasted turkey or 2 cups cooked chicken

Steps:

  • Heat stock pot on medium heat and add the olive oil.
  • Saute onions and garlic until just transparent -- 5 minutes.
  • Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
  • Add potato, green beans, salt, pepper, rosemary and thyme.
  • Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
  • Add macaroni, cover and cook for 15 minutes.
  • Add butter beans, and turkey or chicken, cooking just until heated.
  • Taste for seasoning and serve.

Nutrition Facts : Calories 262.1, FatContent 7.4, SaturatedFatContent 1.6, CholesterolContent 28.5, SodiumContent 477.3, CarbohydrateContent 30.1, FiberContent 3.7, SugarContent 6.9, ProteinContent 18.5

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