Bourbon Glazed Roasted Turkey

Yield: 18

Ingredients

15 Pound WHOLE TURKEY, fresh or frozen (thawed)

As needed salt and freshly ground black pepper

1 large tart apple, quartered

1/2 Cup peach preserves

2 Tablespoons bourbon

2 Teaspoons Angostura bitters

As needed pickled peaches, drained

Remove giblets (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Sprinkle turkey cavity with salt and pepper. Place quartered apple in cavity.

Tie drumsticks together and twist wing tips behind back.

Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in a shallow hotel pan.

Roast turkey in a preheated 325 degree F oven about 3-3/4 hours. Baste with pan juices.

Meanwhile, in a small saucepan, over low heat, combine preserves, bourbon and bitters. Cook until preserves are melted.

During the last 30 minutes of roasting time, baste bird with bourbon peach glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh.

Remove turkey from oven. Discard apple quarters. Allow turkey to rest for 15-20 minutes before carving.

Garnish with pickled peaches.

– Recipe Source: Recipe by The National Turkey Federation

Citrus Roasted Turkey

Ingredients

6-8 Pound WHOLE TURKEY, washed and drained

1/4 Cup frozen lemon juice concentrate, thawed

1/4 Cup fresh lemon juice

1/4 Cup honey

1/4 Cup olive oil

3 Tablespoons fresh lime juice

3 Tablespoons fresh chopped mint leaves

1 Tablespoon grated orange peel

2 Teaspoons grated lemon peel

1 Teaspoon grated lime peel

1/3 Cup orange juice

Pinch salt and pepper

1/4 Teaspoon cumin

1/4 Teaspoon cinnamon

Pinch thyme

1 red onion, sliced

In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade.

Top turkey with sliced onions.

Cover bowl with foil. Marinate turkey in the refrigerator for 3-8 hours.

When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.

Roast turkey in a preheated 325 degree F oven about 2-1/4 to 2-3/4 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning.

Continue to roast until the thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Dijon Rubbed Roasted Turkey with Mushroom Gravy

Yield: 16

Marinating Turkey

1 Cup Dijon mustard

3/4 Cup olive oil

1/2 Cup chopped fresh parsley

1 Tablespoon chopped fresh thyme

1 Tablespoon chopped fresh sage

2 Tablespoons lemon zest

1/4 Cup freshly squeezed lemon juice

16-pound WHOLE TURKEY, fresh or frozen (thawed)

Using the pulsing setting, coarsely puree mustard, oil, herbs, lemon zest and juice in a food processor.

Measure 1/2-cup mustard mixture and reserve for roasting procedure. Cover and chill.

Blot turkey dry with clean paper towels. At the neck end, slide fingertips under skin of turkey breast, legs and thighs to loosen skin. Using fingertips, spread 1 cup mustard mixture between skin and turkey breast, legs and thighs.

Spread remaining mustard mixture inside main cavity. Place turkey on a rack in large roasting pan. Slide turkey into large (19”x 23” turkey) oven bag. Close bag and refrigerate turkey on rack in pan for 24 hours.

Roasting Turkey

2 Cups TURKEY BROTH

Preheat oven to 325 degrees F. Remove turkey from bag.

Tuck wing tips under turkey and return legs to tucked position.

Place turkey, breast side up, on a V-shaped rack. Spread 1/2 cup reserved chilled mustard over top and sides of turkey.

Roast turkey 2 hours and baste with 1/2-cup broth. Continue to roast, basting frequently with remaining 1-1/2-cups broth and pan juices. If turkey browns too quickly, cover loosely with foil.

Continue to roast about 1-1/2 hours or until the internal temperature in the thickest part of the thigh measures 180 degrees F.

Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.

Gravy

1 Pound assorted mushrooms, cleaned and sliced thin

1-1/4 Cups TURKEY BROTH

1/2 Cup whipping cream

2 Tablespoons cornstarch

Pour pan juices into large measuring cup. Spoon off fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in skillet over medium-high heat.

Add mushrooms to skillet and sauté until brown and tender, about 15 minutes.

Add enough turkey broth to pan juices to measure 3-1/2-cups. Add 3-1/2- cups pan juice mixture and cream to mushrooms. Gently boil 7 to 9 minutes to blend flavors.

Mix cornstarch and 1/4 cup broth in small bowl. Mix into gravy. Continue to simmer until gravy thickens, about 1 minute. Adjust seasonings.

Lemon-Garlic Roasted Turkey

Yield: 22

Ingredients

1 15-Pound WHOLE TURKEY, fresh or frozen, thawed

3/4 Cup extra virgin olive oil

1/3 Cup freshly squeezed lemon juice

6-8 Cloves fresh garlic, peeled

1 Tablespoon lemon zest

1 Teaspoon salt

1 Teaspoon freshly ground black pepper

As needed lemon wedges

As needed parsley or other fresh herbs

Remove giblets and neck from turkey; reserve. Rinse turkey with cold running water and drain well.

In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is pureed.

Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector.)

Gently massage turkey to distribute marinade.

Place turkey in a large plastic bag (cooking bag or foodservice grade plastic bag). Close bag and refrigerate overnight.

Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey.

Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt and pepper.

Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.

Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning.

Continue roasting until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Place on a warm large platter and garnish with fresh herbs and lemon wedges.

Suggested side dishes include Buttered Broccoli Spears and Ginger Citrus Rice.
NOTE: Provides 22 servings at 6 ounces per portion.

– Recipe Source: Recipe by the National Turkey Federation.

Roasted Mediterranean Turkey

Yield: 15

Turkey Prep

14 to 16 Pound WHOLE TURKEY, fresh or frozen (thawed)

1/4 Cup extra virgin olive oil

2 Tablespoons fresh lemon juice

2 Tablespoons minced garlic

1 Tablespoon dried oregano

As needed olive oil

As needed salt and pepper

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Pat dry with paper towels.

Combine oil, lemon juice, garlic and oregano in a small bowl; whisk together until blended.

Gently loosen skin from the turkey breast without totally detaching the skin. Brush oil mixture under the turkey’s skin. Pull skin back into place and brush remaining oil mixture all over turkey.

Sprinkle outside and inside the cavity lightly with salt and pepper.

Fennel Olive Stuffing

12 Ounces firm white bread, cut into 1/2-inch cubes

2 Medium fennel bulbs, trimmed & coarsely chopped

2 Cups chopped sweet onion

1/4 Cup olive oil

1-1/2 Cups Kalamata olives, pitted, rinsed & coarsely chopped

1 Tablespoon dried oregano

1 Teaspoon fennel seeds, crushed

3/4 Teaspoon salt

1 to 1-1/2 Cups TURKEY BROTH

Bake bread cubes in a 400 degree F oven for 5 to 10 minutes, or until lightly toasted. Transfer to a large bowl and set aside.

Sauté fennel and onion in oil over medium heat until tender.

Add to bread cubes, stir in olives, oregano, fennel and salt. Mix well.

Gradually stir in broth, until stuffing is lightly moist, but not packed together.

Loosely stuff turkey neck cavity. Pull the neck skin over the cavity and fasten it to the back of the turkey with skewers. Stuff the main cavity with about 4 cups of stuffing. Place a double layer of foil over the exposed stuffing.

The stuffing may also be spooned into a greased baking pan. Drizzle with melted butter.

Roasting

As needed fresh herbs

Tie drumsticks together.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Roast the turkey at 325 degrees F, basting every 30 minutes with oil and pan juices. Loosely tent the turkey during the first portion of the roasting to prevent overbrowning.

Roast for 4 to 4-1/4 hours or until the internal temperature in the thigh measures 170-180 degrees F and the stuffing temperature is 165 degrees F.

Remove turkey from the oven and allow turkey to stand for 20 minutes before slicing.

Garnish with fresh herbs.

– Recipe Source: Recipe by The National Turkey Federation and photo provided by author Renee S. Ferguson at www.TalkTurkeyToMe

Roasted Turkey with Cranberry Glaze

Yield: 12

Ingredients

12-14 Pound WHOLE TURKEY, fresh or frozen (thawed)

As needed salt and freshly ground black pepper

2 Tablespoons unsalted butter

2 Medium onions, chopped fine

1 16-Ounce Can jellied cranberry sauce

1/3 Cup brown sugar

Remove giblets (discard livers), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Season inside and outside with salt and pepper.

Tie drumsticks together and twist wing tips behind back.

Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow roasting pan. Cover loosely with foil.

Roast turkey in a preheated 325 degree F. oven about 2-1/2 hours, basting with pan juices.

Meanwhile, in a large saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.)

Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes.

Remove foil and pour glaze over bird.

Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F. in the thigh and 170 degrees F. in the breast.

Remove turkey from oven. Allow turkey to rest for 10-15 minutes before carving.

Roasted Turkey with Old Fashioned Bread Dressing

Yield: 12

Turkey

10 Pound WHOLE TURKEY

1/2 Teaspoon sea salt

1/4 Teaspoon black pepper

1/4 Teaspoon granulated garlic

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Remove backbone and legs from turkey.

Sprinkle turkey with salt, pepper and garlic. Roast legs along with the breast in a shallow pan, on a rack in a preheated 350 degree F oven for about 20 minutes per pound or until the internal temperature reaches 170 degrees F in the breast and 180 degrees F in the legs.

Dressing

1/4 Cup unsalted butter

5 Ounces onion, chopped

5 Ounces celery, chopped

2 Ounces English walnuts, chopped

1-1/4 Cup water

4 Ounces sour cream

2 Ounces sun-dried cherries

6 Ounces herb dressing mix

In a sauté pan, melt butter; add onion, celery and walnuts. Sauté until crispy tender.

Add water, sour cream, cherries and seasoning packet from dressing (if appropriate). Bring to a boil.

Stir in bread crumbs and mix until liquid is absorbed.

Place in a prepared baking dish and bake in a preheated 350 degree F oven for 20 minutes or until internal temperature reaches 165 degrees F.

Recipe Source: Recipe courtesy of "Cookin' Wild with Johnny" cookbook from America's Premier Smokehouse.

Rosemary Roasted Turkey

Yield: 16

3/4 Cup olive oil

3 Tablespoons minced fresh garlic

2 Tablespoons chopped fresh rosemary

1 Tablespoon chopped fresh basil

1 Tablespoon Italian seasoning

1 Teaspoon freshly ground black pepper

1 Teaspoon kosher salt

12-pound WHOLE TURKEY, thawed if frozen

As needed rosemary sprigs for garnish

Preheat oven to 325 degrees F

In a small bowl, mix olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen skin from the breast by slowly working your finger tips between the breast and skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

Using your fingertips, 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 shallow (2 to 3-inch) roasting pan. Add about 1/4 inch of water to the bottom of the pan to prevent the drippings from burning.

Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F in the inner most section of the thigh. Garnish with additional rosemary sprigs

Allow the turkey to stand for 15-20 minutes before carving.

– Recipe Source: Recipe and photo provided by Foster Farms

– Information courtesy of the National Turkey Federation