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Roast turkey recipes

Our top 3 of 10 Roast turkey recipes

Lemon Roast Turkey with Hazelnut & Fig Stuffing Recipe at MyDish

3
based on 1 reviews

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Lemon Roast Turkey with Hazelnut & Fig Stuffing

by Nora

by NoraViewed 2857 times


    Description

    The hazelnut and fig stuffing make the roast turkey so delicious.

    Method

    1. 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. 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

    3. 7.Preheat oven to 180C.

    4. 8.To prepare the Turkey first remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel.
    5. 9.Loosely fill the Turkey with the stuffing and to keep it from falling out tie the legs together.
    6. 10. Put lemon slices and some knobs of butter together with the rosemary under the skin of the Turkey - keeps the meat moist.

    7. 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.
    8. 11.Remove foil for the last 45 mins of roasting and then

    Tips

    Can prepare the stuffing the day before Once cooked leave the Turkey to rest for 10 - 15 mins before carving.

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    Ingredients

    • 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 Recipe at MyDish

    4
    based on 2 reviews

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    Apple Glazed Turkey

    by Team MyDish

    by Team MyDishViewed 1448 times


      Description

      Apple-glazed turkey is very easy to make and a delight to eat.

      Method

      1. 1. Heat oven to 325 degrees F. arrange the sliced onions on the bottom of the pan and place the turkey on top.

      2. 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. 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. 4. Remove turkey from oven, tent loosely with aluminum foil, and let rest 30 minutes before serving.

      3 Comments

      • by Tigh

        Tigh  Mon Sep 23 2013   • Reply

        Thanks for the prompt reply ;-)

      • by Team MyDish

        Team MyDish  Thu Sep 19 2013   • Reply

        Ok salt is now included in the method - sorry missed that out by mistake - just stir it into the sauce while gently heating

      • by Tigh

        Tigh  Thu Dec 20 2012   • Reply

        What happens to the salt?

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      Ingredients

      • 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 Recipe at MyDish

      5
      based on 1 reviews

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      Basil, Lemon Turkey Crown

      by JWMCCABE

      by JWMCCABEViewed 1541 times


        Description

        This years Turkey is an 11 kilo monster crown

        Method

        1. Very Large ''Fresh'' Turkey crown, rub sea salt and paprika on the skin.

        2. 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.

        3. Mix ingredients until fully combined.

        4. 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!)

        3 Comments

        • by Imogen11

          Imogen11  Thu Dec 15 2011   • Reply

          Hi JWMCCABE – thanks for your full explanation I get it know. I can see why the crown may be more expensive, basically the best bits and must be extra work removing the legs and wings etc. Sounds great though and definitely will be on the menu this Xmas – wishing you well over the Festive Season - Imogen

        • by JWMCCABE

          JWMCCABE  Tue Nov 15 2011   • Reply

          The turkey crown is the top part of the turkey. Some people refer to the crown as the turkey with just the legs removed, but most often the underparts have been cut away and it comes with the bone (not boneless). Turkey crowns are smaller, much quicker to cook, and easier to carve (no worrying about appendages). One downside to turkey crowns is that they can be far more expensive than buying a whole turkey. UK/EU --Costco, Lidl, TescoUS- Costco, Publix, Kroger

        • by Imogen11

          Imogen11  Tue Nov 15 2011   • Reply

          Hi - can you tell me more about "The Crown" bit - not heard of this part of the turkey before and where can I get it? Like the sound of this recipe a lot and seriously planning to cook it for Xmas day. Look forward to hearing from you - all the best - Imogen.

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        Ingredients

        • 1 large Turkey
        •  paprika
        •  salt
        • 1 lemon
        • 1 tbsp butter
        •  basil
        Roast Turkey Recipe at MyDish

        3
        based on 2 reviews

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        Roast Turkey

        by Tesco Real Food

        by Tesco Real FoodViewed 1389 times


          Method

          1. 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. 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.

          3. 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

          4. Cook's tip
          5. 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.

          6. For the stuffing

          7. 1. Preheat the oven to Gas 5, 190°C, 375°F.

          8. 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.

          9. 3. Place in a shallow, ovenproof dish and cook for 35-40 minutes until golden.

          10. For the gravy
          11. Remove the cooked bird from the oven.

          12. 4. Set bird aside to rest, skim excess fat off the juices in the roasting pan, then add the onions and cumin seeds.

          13. 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.

          14. 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.

          15. Top Tip:
          16. It may sound unusual, but adding cocoa to the chunky onion gravy really works, offsetting the tangy wine.

          17. NB - Please refer to individual recipe pages for Novelli Onion and Cocoa gravy and Macadamia, cranberry and orange stuffing general daily allowance's.

          18. For more recipes from Tesco Real Food visit www.tesco.com/food

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          Ingredients

          • 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
          •  Salt
          •  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