Try this Lemon-Herb Turkey With Lemon -Garlic Gravy recipe, or contribute your own.
Suggest a better descriptionFor Lemon-Herb Butter
Make 4 long 1/2 inch-deep cuts in 1 lemon. Place in microwave-safe bowl. Cover and microwave on high 2 minutes. Place garlic head in medium microwave-safe bowl; add enough water to cover garlic. Cover bowl and microwave on high until soft, about 3 minutes. Transfer garlic to work surface; cool and peel.
Pour any lemon juice from into small cup. Cut lemon in half and squeeze juice into some cup; discard. Scrape all fruit and pith from inside peel halves; discard insides. Chop peel. Blend peel and garlic in mini processor until finely chopped. Add butter and all remaining ingredients; process to blend. Do Ahead: Can be made 2 days ahead. Transfer to bowl. Cover lemon juice and lemon herb butter separately; chill. Bring butter to room temperature before using. Well preserved: The microwave method for the lemon is a neat trick. It's a two minute way to make fresh tasting. Moroccan style "preserved" lemons (which usually take from one week to one month to cure.) Test-Kitchen Tip; Fennel fronds, those delicate, feathery, dark-green leaves rising from the fresh fennel bulb, are jampacked with fennel flavor. At the market, look for fennel bulbs that still have the fronds attached (you'll find that some bulbs have been too closely trimmed).
For Turkey:
Set rack at lowest position in oven and preheat to 325F. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons lemon butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread lemon butter over thigh and drumstick on both sides. Arrange a few lemon slices under skin. Spread remaining butter over breast meat; place lemon slices atop butter under skin. Fill main cavity with remaining lemon slices, parsley and sage sprigs, and fennel fronds. Tie legs together loosely to hold shape. Tuck wing tips under.
Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165 F to 179 F about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (358g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 199 | ||
Calories from Fat: 126 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.4mg | 0 % | |
Potassium 563.3mg | 15 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 23.6g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.