Recipe Talk

looking for McCalls cooking recipe came out about 1993-1994 for HERB-BASTED TURKEY

Herb Roasted Chicken

1 whole roasting chicken (5 pounds)

Stuffing
1/2cup butter
1/2 cup chopped celery
1/2 cup chopped green onion
1 chicken liver, chopped
6 cups day old white bread cubes
2 T chopped parsley
1/2 teaspoon dried thyme
1/2 teaspoon of salt
1/8 teaspoon pepper

Giblet Gravy
giblets and neck
1 onion peeled and halved
celery tops from 1 stalk
2 whole black pepper corns
1/2 teaspoon salt
1 can condensed chicken broth, undiluted
1/4 cup flour

Preheat oven to 350. Remove giblets from chicken. Set aside liver for stuffing. Wash chicken inside and out with cold running water and pat dry.Make herb butter. In a small bowl, using a fork, beat 1/3 cup butter, softened to room temp. with 2 Tablespoons chopped parsley,1 tablespoon of chopped green onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. With a rubber scraper, carefully loosen the skin from either side of the chicken breast, taking care not to break through the skin. Spread half of butter over the breast meat under the skin on each side. Cautiously push the herb butter in as far as it will go.

Make stuffing. Saute celery, onion, liver in butter until celery is golden. Remove from heat. Toss with rest of ingredients. Stuff chicken
Roast chicken uncovered, 1 3/4 - 2 hours. Baste occasionally.
Make gravy. Mix all ingredients except flour. Add 3/4 cup water; simmer, covered, 1 1/2 hours. Strain; add water to make 2 cups. Chop giblets fine. Pour off pan drippings. Return 1/4 cup to pan, stir in flour (not on heat) until smooth. Add broth, bring to boil stirring. Add giblets. Reduce heat; simmer 1 minute. Season.

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Herb-Roasted Turkey

http://www.eatingwell.com/recipes/herb_roasted_turkey.html
From EatingWell: October/November 2006
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.

12 servings, 3 ounces each, plus plenty of leftovers | Active Time: 30 minutes | Total Time: 3 1/2 hours

Ingredients
•1 10-12-pound turkey
•1/4 cup 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

Preparation
1.Position a rack in the lower third of the oven; preheat to 475°F.
2.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.
3.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 350° 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 165°F.
4.Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

Nutrition

Per serving (without skin) : 155 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 63 mg Cholesterol; 0 g Carbohydrates; 25 g Protein; 0 g Fiber; 175 mg Sodium; 258 mg Potassium

0 Carbohydrate Serving

Exchanges: 3 1/2 lean meat

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Herb-Roasted Turkey with Pan Gravy

Yes, this perfectly roasted turkey takes some time to make, but just imagine all the delicious leftovers.
Servings: 10

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Herb-Roasted Turkey with Pan Gravy

Source: Martha Stewart Living, November Holiday 2002

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Ingredients

1 18- to 21-pound fresh turkey, thawed if frozen, giblets and neck removed from cavity and reserved for gravy
6 tablespoons unsalted butter, softened
Grated zest of 1 lemon
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh thyme leaves
3 teaspoons coarse salt, plus more for seasoning
1 1/2 teaspoons freshly ground pepper, plus more for seasoning
3 to 4 lemons, each cut into quarters
2 to 3 onions, each cut into 6 wedges
1 cup dry white wine or water
3 cups Giblet Stock or homemade or low-sodium canned chicken stock

Directions

1.Rinse turkey with cool water, and pat dry with paper towels. Let stand, uncovered, 2 hours at room temperature.

2.Combine butter, lemon zest, parsley, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Using your fingers, gently loosen turkey skin from over the breast meat, and smear half the butter mixture under skin.

3.Preheat oven to 450 degrees, with rack on lowest level. Place turkey, breast side up, on a roasting rack set in a heavy metal roasting pan. Fold wing tips under. Sprinkle 1/2 teaspoon each salt and pepper inside cavity. Fill large cavity and neck cavity loosely with as many lemon and onion wedges as will fit comfortably.

4.Tie legs together loosely with kitchen twine. Fold neck flap under, and secure with toothpicks. Rub entire turkey with remaining herb butter, and sprinkle with remaining 1 1/2 teaspoons salt and 3/4 teaspoon pepper, pressing to adhere.

5.Cook 30 minutes, rotating the pan halfway through. Using a pastry brush, baste the turkey with any pan drippings. Reduce oven temperature to 350 degrees, and continue cooking 2 more hours, basting turkey and rotating pan every 30 minutes; if pan gets too full, spoon out some of the juices, reserving them for gravy.

6.After 2 1/2 hours of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The temperature should reach 160 degrees, and the turkey should be golden brown. (The internal temperature will continue to rise once turkey is out of oven. Ideal done temperature is 165 degrees.) If thighs are not yet fully cooked, baste turkey again, and continue cooking.

7.When fully cooked, transfer turkey to a serving platter, and let rest, about 30 minutes. Meanwhile, make the gravy. Pour the pan juices into a large glass measuring cup; let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon.

8.Meanwhile, place roasting pan over medium-high heat. Add wine or water, and bring to a boil; deglaze pan by scraping up any browned bits from bottom with a wooden spoon. Add stock; stir well, and return to a boil. Cook until reduced by half, about 5 minutes. Add the defatted pan juices, and cook 5 minutes

more; you will have about 2 cups. Remove from heat, and season with the salt and pepper. Strain into a warm gravy boat, and serve with turkey.