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Herb and Citrus Butter Roasted Turkey

 

1

16 lb

fresh whole turkey

1

medium

lemon

1/2

cup

butter, softened

1

medium

shallot finely chopped

8

large

sage leaves, torn

2

Tbsp

fresh thyme leaves

1

Tbsp

rosemary leaves

1

claws

garlic

1

medium

medium onion, cut into wedges

2

medium

carrots, chopped

2

medium

celery ribs, chopped

1

cups

dry white wine

1

cup

low-sodium turkey or chicken broth

1/4

cup

all-purpose flour

Salt and black pepper to taste

   

1

Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter.

2

Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.

3

Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.

4

Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.

5

Transfer turkey to a serving platter. Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.

6

Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.

   

Servings: 10  Yield: 10  Oven Temperature: 425F

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 3 hours and 30 minutes

Total Time: 4 hours

Nutrition Facts

Serving size: 1/4 of a recipe (4.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

839.66

Calories From Fat (65%)

546.07

% Daily Value

Total Fat 61.56g

95%

Saturated Fat 18.41g

92%

Cholesterol 260.93mg

87%

Sodium 2170.96mg

90%

Potassium 394.08mg

11%

Total Carbohydrates 18.98g

6%

Fiber 2.85g

11%

Sugar 4.81g

 

Protein 52.34g

105%

 
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