Best 10 Splayed Turkey With Herbs Recipes

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Seeking an enthralling culinary journey with an aromatic and flavorsome splayed turkey that will captivate your taste buds? Look no further! This definitive guide will walk you through the art of creating an exceptional splayed turkey infused with an array of tantalizing herbs that will impress even the most discerning palates. With step-by-step instructions, expert tips, and a carefully curated selection of recipes, you'll discover the secrets to achieving a perfectly succulent, juicy, and visually stunning turkey that will be the centerpiece of any special occasion or gathering. So, prepare to embark on a culinary adventure that will forever change the way you experience this classic dish.

Here are our top 10 tried and tested recipes!

SPLAYED TURKEY WITH HERBS



Splayed Turkey With Herbs image

This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird - fast. Before roasting, the bird's legs are splayed so they lie flat on the bottom of the roasting pan, where they are seared. That jump-starts the cooking of the dark meat (which always needs more time than the white meat). Then, after searing, the bird is surrounded by onions and wine before going into the oven; this essentially braises the dark meat while the breast meat roasts. The result is tender dark meat and juicy white meat, all ready in under 2 hours in the oven. An added bonus: You'll get a pan full of rich oniony drippings that can enrich your gravy, or take its place entirely. To get the deepest flavor, this recipe calls for dry-brining your bird at least a day or two ahead. But you can reduce the brining time to 2 hours if you're pressed for time. Also, if you're trying this with a bird that weighs more than 13 pounds, you will need an extra-large roast pan, and to roast it for a bit longer.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time P1DT2h30m

Yield 12 servings

Number Of Ingredients 10

1 12-pound turkey, giblets and neck removed and saved for stock
2 tablespoons coarse kosher salt
1 1/2 teaspoons black pepper
Finely grated zest of 1 lemon
1 bunch lemon thyme or regular thyme
10 garlic cloves, smashed and peeled
2 fresh or dried bay leaves
2 tablespoons extra-virgin olive oil, more for drizzling
Dry white wine, as needed, for the pan
1 large onion, halved and sliced 3/4-inch thick (not thinner, or slices may burn)

Steps:

  • Using a sharp knife, cut through the skin that connects legs to the breast on both sides of the turkey. Press down on thighs until they pop out of the sockets and the legs lie flat.
  • In a small bowl, stir together salt, pepper and lemon zest. Smear mixture all over turkey, including inside the cavity. Pat herb sprigs and garlic all over bird. Stuff bay leaves into cavity. Refrigerate, uncovered, overnight or for up to 2 nights.
  • Remove turkey from the refrigerator 1 hour before you want to roast it. Remove all but the top rack from the oven. (You can remove that, too, but if you leave it in, you'll be able to roast something else at the same time as the turkey.)
  • Heat oven to 450 degrees. Take all the herb sprigs and garlic cloves off the surface of the turkey and stuff them into the cavity.
  • Place a large, empty heavy-duty roasting pan on top of the stove, across two burners if possible. Heat up the pan for a minute or so, until the pan is quite hot. Add the oil, let it heat up for a few seconds, then add the turkey, breast side up, so the legs are parallel to the short sides of the pan and have room to flop open. Press down on the splayed legs so they touch the bottom of the pan. Let turkey sear for 5 minutes, pressing down on the legs occasionally.
  • Pour enough wine into the bottom of the pan to reach a depth of 1/8 inch. Scatter onions around turkey and sprinkle them lightly with salt. Drizzle turkey and onions with a little oil.
  • 7. Transfer pan to oven, setting it directly on the oven floor (not on a rack). If you have an electric oven, position the rack at the lowest possible position. Top with a pizza stone, if you have one. Place turkey in its roasting pan on the rack and cook as directed. Roast for 30 minutes.
  • Reduce heat to 350 degrees, give the onions a stir, and if the bottom of the pan is dry, add a splash of wine to moisten the onions. (As the turkey continues to cook, occasionally check the onions to make sure they don't dry out or they may burn, adding wine as needed.) Roast until an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165 degrees and the breast meat reaches at least 160 degrees, about another 40 to 65 minutes depending upon your oven and the pan you use. Transfer turkey to a cutting board and let rest for 20 minutes before carving.

EASY HERB-ROASTED TURKEY



Easy Herb-Roasted Turkey image

This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!

Provided by LISAKHAMM

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h15m

Yield 16

Number Of Ingredients 8

1 (12 pound) whole turkey
¾ cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
½ teaspoon black pepper
2 cups water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
  • In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
  • Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g

HERB-ROASTED TURKEY



Herb-Roasted Turkey image

Provided by Food Network

Time 3h45m

Yield 12 servings

Number Of Ingredients 7

1 10- to 12-pound turkey
1/4 cup minced fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cups water, plus more as needed

Steps:

  • This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.;
  • Position a rack in the lower third of the oven; preheat to 475degreesF.
  • Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  • Roast the turkey until the skin is golden brown, 45 minutes.
  • Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350degrees and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165degreesF.
  • Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
  • NUTRITION INFORMATION: Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium.
  • 0 Carbohydrate Servings
  • MAKE AHEAD TIP: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY



Thanksgiving Pioneer-Style Herb Roasted Turkey image

Crown your holiday feast with this Thanksgiving Pioneer-Style Herb Roasted Turkey recipe from Throwdown with Bobby Flay on Food Network.

Provided by Bobby Flay

Categories     main-dish

Time 5h35m

Yield 8 servings

Number Of Ingredients 19

1 (17-pound) whole fresh turkey, rinsed well and patted dry
1 1/4 stick unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock, divided, plus more if needed for gravy
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
4 cups sage-infused stock
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

Steps:

  • For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
  • Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
  • Preheat the oven to 450 degrees F.
  • Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
  • Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
  • For the sage gravy:
  • Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

HERB-RUBBED TURKEY



Herb-Rubbed Turkey image

Seasoned for the holidays, this tender bird with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe's from our Test Kitchen staff.

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 12 servings plus leftovers.

Number Of Ingredients 25

1 turkey (10 to 12 pounds)
1 tablespoon each salt, dried thyme and marjoram
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons rubbed sage
3/4 teaspoon celery seed, crushed
3/4 teaspoon pepper
2 medium carrots, cut into pieces
1 medium onion, cut into wedges
1 celery rib with leaves, cut into pieces
ROASTED GARLIC GRAVY:
2 whole garlic bulbs
3 teaspoons olive oil, divided
2 celery ribs, cut into pieces
1 medium onion, cut into wedges
1 medium carrot, cut into pieces
6-1/4 cups water, divided
10 black peppercorns
2 whole cloves
3 sprigs fresh parsley
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 cup cornstarch
1/4 teaspoon salt
Pepper to taste

Steps:

  • Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.

Nutrition Facts :

HERBED ROASTED TURKEY



Herbed Roasted Turkey image

This traditional holiday bird brings much more to the table than just great taste. Our version, which is packed with protein, is rubbed with a blend of parsley, rosemary, sage, thyme, and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 10

1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
1/2 cup chopped parsley
1 tablespoon chopped fresh rosemary, plus 3 sprigs
1 tablespoon chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves
8 cloves garlic, finely chopped (3 tablespoons)
5 tablespoons olive oil
Coarse salt and ground pepper
2 lemons, poked all over with a fork
1 quart apple cider

Steps:

  • Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
  • Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
  • In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
  • Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
  • Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

Nutrition Facts : Calories 728 g, Fat 38 g, Protein 89 g

STEWED TURKEY WITH HERBS AND ONIONS



Stewed Turkey with Herbs and Onions image

Provided by Kathleen Curtin

Categories     Herb     turkey     Thanksgiving     Vinegar     Fall     Simmer     Boil

Yield Makes 6 servings

Number Of Ingredients 10

4 pounds turkey parts (thighs and legs work well for this recipe)
1 teaspoon salt
2 large onions, sliced into 1/4-inch rings
Bundle of fresh herbs, tied (any combination of the following are appropriate: sage, thyme, parsley, marjoram, or savory), or 2 tablespoons dried
1/3 cup red wine vinegar or cider vinegar
2 tablespoons (1/4 stick) salted butter
2 tablespoons sugar
1 teaspoon black peppercorns
1/4 teaspoon ground cloves
6 to 8 (1-inch-thick) slices of hearty bread, cut in half and toasted or fried until browned

Steps:

  • Rinse the turkey pieces and place them in a pot large enough to accommodate them. Cover with cold water and add the salt. Cover the pot and bring the contents to a boil over medium-high heat. Reduce the temperature to keep the broth at a low simmer for 1 hour. Periodically, skim any froth that rises to the surface.
  • After an hour, remove the turkey pieces and set aside to cool. Raise the heat until the broth comes to a boil. Continue boiling, uncovered, until the liquid is reduced by half. (This will take about an hour.)
  • When the broth is reduced, add the sliced onions, herbs, vinegar, butter, sugar, peppercorns, and cloves. Simmer for about 20 minutes, until the onions are soft. While the broth is simmering, cut the cooled turkey into serving pieces.
  • Before serving, taste the broth and adjust the seasoning. Place the meat into the broth and "let it take a walme or two," that is, let it simmer gently for just a minute. Pour the turkey and sauce into a serving bowl. Pass the "sippets" (toasted bread slices) to serve as a base for the turkey and to sop up the sauce.

ROASTED TURKEY BREAST WITH HERBS



Roasted Turkey Breast With Herbs image

I created this recipe from a few other recipes I enjoyed. It's not as large as making a full turkey but just as enjoyable. Drippings make GREAT gravy!

Provided by Sara Archibald Howard

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 5h15m

Yield 12

Number Of Ingredients 8

1 (8 pound) whole bone-in turkey breast with skin
1 ½ cups chicken stock
6 tablespoons butter, melted
2 teaspoons chicken bouillon granules
1 teaspoon dried sage
1 teaspoon dried savory
1 teaspoon dried rosemary
1 teaspoon dried thyme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Loosen the skin from the meat of the turkey breast.
  • Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
  • Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 0.5 g, Cholesterol 126 mg, Fat 15 g, Fiber 0.1 g, Protein 58.6 g, SaturatedFat 6.3 g, Sodium 1233.8 mg, Sugar 0.1 g

SLICED TURKEY BREASTS WITH HERBS



Sliced Turkey Breasts With Herbs image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

8 sliced turkey breast tenderloin steaks, about 1 1/2 pounds total
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4 whole garlic cloves unpeeled
1 large bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1/3 cup dry white wine
1/3 cup fresh chicken broth or canned
2 tablespoons finely chopped parsley

Steps:

  • Place each turkey breast steak between sheets of clear plastic wrap and pound lightly and evenly with a meat pounder or flat mallet to make the slices about 1/4-inch thick.
  • Sprinkle the sliced turkey with salt and pepper.
  • Heat the olive oil and 1 tablespoon of the butter in a skillet large enough to hold the turkey in one layer, or use two smaller pans. Add the sliced turkey and the garlic, bay leaf and thyme. Cook over medium-high heat for about 5 minutes, turning the pieces until lightly browned on both sides. Do not overcook.
  • Remove the turkey slices to a warm platter. Leave the garlic, bay leaf and thyme in the pan. Add the wine to the skillet and cook over high heat, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Cook until it is reduced by half. Add the chicken broth and boil briskly until reduced by half.
  • Swirl in the remaining butter and the parsley. Add the turkey slices and any juices that have accumulated around it, and reheat the turkey through. Remove bay leaf, and serve with the garlic cloves and the sauce.

Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 37 grams, Carbohydrate 4 grams, Fat 76 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 30 grams, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams

TURKEY WITH HERB STUFFING



Turkey with Herb Stuffing image

This old family recipe was brought West by my great-grandmother, who rode in a covered wagon. I've used the stuffing for turkey, chicken, pork or beef. The herbs give it a great flavor. -Ruth Warner, Grand Junction, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6-8 servings (10 cups stuffing).

Number Of Ingredients 10

2 cups finely chopped onions
1/2 cup butter, cubed
1 cup finely chopped celery with leaves
1 package (12 ounces) unseasoned bread cubes
1 teaspoon each dried basil, thyme and savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 turkey (12 to 14 pounds)
Additional butter, melted

Steps:

  • In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate., Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-60 minutes or until heated through., When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts :

Tips:

  • Use a sharp knife: A sharp knife will make it easier to splay the turkey and get clean, even cuts.
  • Work on a cutting board that is large enough to accommodate the turkey: This will help to prevent the turkey from slipping and sliding around.
  • Season the turkey generously with salt and pepper: This will help to enhance the flavor of the turkey.
  • Use a variety of herbs and spices to flavor the turkey: This will help to create a complex and flavorful dish.
  • Roast the turkey at a high temperature for a short period of time: This will help to create a crispy skin and tender meat.
  • Let the turkey rest before carving: This will help to ensure that the juices redistribute throughout the turkey, resulting in more moist meat.

Conclusion:

Splayed turkey with herbs is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can create a perfectly cooked turkey that will be enjoyed by all of your guests.

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