Roast turkey recipes
Our top 3 of 10 Roast turkey recipes
- Lemon Roast Turkey with Hazelnut & Fig Stuffing
- Apple Glazed Turkey
- Basil, Lemon Turkey Crown
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Lemon Roast Turkey with Hazelnut & Fig Stuffing
by NoraViewed 2857 times
- 1.To make the hazelnut & fig stuffing, fry the onions until soft and tender. Add in the garlic and then take out to cool.
- 2. Lightly toast the bread and crumble into breadcrumbs - add to the onions and garlic mix and then add in the figs, parsley, lemon and hazlenut
- 7.Preheat oven to 180C.
- 8.To prepare the Turkey first remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel.
- 9.Loosely fill the Turkey with the stuffing and to keep it from falling out tie the legs together.
- 10. Put lemon slices and some knobs of butter together with the rosemary under the skin of the Turkey - keeps the meat moist.
- 10.Add a cup of water to a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan and cover the pan with foil. Roast, basting with remaining butter, every 30 minutes, for 2 1/2 hours.
- 11.Remove foil for the last 45 mins of roasting and then
Can prepare the stuffing the day before Once cooked leave the Turkey to rest for 10 - 15 mins before carving.
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- 6-8 kg whole turkey
- 1 lemon. cut into 5mm-thick slices
- 120g butter. melted
- 3-4 sprigs fresh rosemary
- HAZELNUT & FIG STUFFING
- 60g butter
- 1 onion. coarsely chopped
- 3 garlic cloves. finely chopped
- 2-3 tbsp. olive oil
- 4 cups fresh breadcrumbs
- 100g coarsely chopped dried figs
- 100g chopped fresh parsley
- 50g coarsely chopped dry-roasted hazelnuts
- 8-10g finely grated lemon rind
Apple Glazed Turkey
by Team MyDishViewed 1448 times
- 1. Heat oven to 325 degrees F. arrange the sliced onions on the bottom of the pan and place the turkey on top.
- 2. Roast the turkey until the skin is browned, about 3-3 1/2 hours. Cover the turkey with aluminum foil and Continue to roast about a half hour more.
- 3. In a small pot, melt apple jelly. Stir in cinnamon, salt and pepper and mix it all together. Using a pastry brush, brush turkey with the apple glaze and grill it for couple of minutes while you keep brushing with the the apple glaze.
- 4. Remove turkey from oven, tent loosely with aluminum foil, and let rest 30 minutes before serving.
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- 6-8 kg Turkey
- 1 cup Apple jelly
- 1 tsp. Ground cinnamon
- 0.5 tsp. Ground red pepper
- 1 tsp. Salt
- 3 Onions. sliced
Basil, Lemon Turkey Crown
by JWMCCABEViewed 1541 times
- Very Large ''Fresh'' Turkey crown, rub sea salt and paprika on the skin.
- Pierce the layer between the skin and the body, so the skin is separated from the body but not broken. Place aside. In a separate dish mix softened butter, basil and the zest of one whole lemon.
- Mix ingredients until fully combined.
- Spread butter mixture underneath the skin , either with your hands, gently rub all over the body of the crown. Place in preheated 220 oven for 3.5 to 4 hours( depending upon how crispy you prefer!)
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- 1 large Turkey
- 1 lemon
- 1 tbsp butter
by Tesco Real FoodViewed 1389 times
- 1. Preheat the oven to Gas 5, 190°C, fan 170°C. Rub the turkey all over with butter and sprinkle with sea salt. Place the lemon pieces and rosemary inside the cavity.
- 2. Place the onion halves in a large roasting tin and sit the turkey on top. Cover with kitchen foil, tucking under the tin to create a foil tent. Roast according to the instructions, but remove the foil 30 minutes before the end until golden.
- To test the meat is cooked, pierce the fattest part of the thigh with a skewer. The juices should run clear. Rest the turkey, covered loosely with foil, for at least 30 minutes
- Cook's tip
- Leftover meat will stay juicer if you keep it on the bone. Wrap the turkey carcass in a clean damp tea towel and cling film then store in the fridge.
- For the stuffing
- 1. Preheat the oven to Gas 5, 190°C, 375°F.
- 2. Heat the oil in a frying pan and fry the onions for 4 to 5 minutes until transparent. Place in a bowl and add all the remaining ingredients. Mix and season well.
- 3. Place in a shallow, ovenproof dish and cook for 35-40 minutes until golden.
- For the gravy
- Remove the cooked bird from the oven.
- 4. Set bird aside to rest, skim excess fat off the juices in the roasting pan, then add the onions and cumin seeds.
- 5. Fry gently until the onions are tender. Add the cocoa powder, honey and enough flour to absorb the juices and remaining fat. Cook for 1-2 minutes.
- 6. Gradually stir in the wine and stock and bring to a simmer. Adjust seasoning to taste, cook gravy for 5-10 minutes, then serve with the turkey.
- Top Tip:
- It may sound unusual, but adding cocoa to the chunky onion gravy really works, offsetting the tangy wine.
- NB - Please refer to individual recipe pages for Novelli Onion and Cocoa gravy and Macadamia, cranberry and orange stuffing general daily allowance's.
- For more recipes from Tesco Real Food visit www.tesco.com/food
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- 5 kg Tesco fresh Turkey
- 50g Butter, at room temperature
- 1 Lemon, quartered
- 5 Fresh rosemary sprigs
- 3 Large onions, halved
- Sea salt
- FOR THE STUFFING
- 2 tbsp. Olive oil
- 2 Red onions peeled and chopped
- 250g Breadcrumbs
- 125g Macadamia nuts, roughly chopped in a food processor.
- 100g Dried cranberries
- 2 Rind of oranges
- 1 Juice of orange
- 2 Eggs
- Ground black pepper
- FOR THE GRAVY
- 250g Onions, peeled and coarsely sliced
- pinch Cumin seeds
- 1 tbsp. Organic cocoa powder
- 2 tbsp. Clear honey
- 1 tbsp. Plain flour
- 250 ml Red wine, preferably Merlot
- 300 ml Turkey stock