ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
- In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
- Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.
ROAST TURKEY WITH TARRAGON-SHALLOT BUTTER
Rub a turkey all over with butter mixed with tarragon, lemon and shallot for a flavorful, golden bird.
Provided by Food Network Kitchen
Time 3h45m
Yield 8-10
Number Of Ingredients 8
Steps:
- Let the turkey sit at room temperature for about 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
- Combine the butter, tarragon, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
- Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
- Discard the parsley and lemons from the cavity before carving.
TARRAGON TURKEY
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 2h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon. Add onion, garlic, lemon and five quarts of water. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid. Refrigerate overnight, preferably for 24 hours.
- Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature. Meanwhile, heat oven to 400 degrees. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 minutes.
- Transfer tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels, and place on top of tarragon. Pour oil over turkey, and rub by hand until meat is completely covered with oil. Roast for two hours. No basting is necessary.
- Remove pan from oven. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour. To serve, cut into slices.
Nutrition Facts : @context http, Calories 876, UnsaturatedFat 40 grams, Carbohydrate 31 grams, Fat 67 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 20 grams, Sodium 1852 milligrams, Sugar 28 grams, TransFat 0 grams
TARRAGON-TURKEY SOUP
This is a quick, yummy soup perfect for a cool evening. Tarragon is a perfect compliment to turkey, and adds a heavenly aroma that fills the house when I cook this soup.
Provided by smarti
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
- Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.
Nutrition Facts : Calories 271 calories, Carbohydrate 36.4 g, Cholesterol 46.4 mg, Fat 6.9 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 911.9 mg, Sugar 3.7 g
TARRAGON ROAST TURKEY WITH VERMOUTH
Categories turkey Roast Thanksgiving Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Mix 5 tablespoons butter, 2 tablespoons vermouth, 1 tablespoon tarragon, and garlic in medium saucepan. Bring to simmer over medium-low heat, stirring until butter melts. Simmer for 1 minute. Season mixture with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before using, stir over low heat until butter melts.)
- Set rack in bottom third of oven and preheat to 400°F. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Place reserved turkey parts in roasting pan. Sprinkle turkey inside and out with salt and pepper. Tuck wing tips under turkey; tie legs together. Cover turkey breast tightly with foil. Roast 2 hours, lifting foil and brushing entire turkey with some of butter mixture every 30 minutes. Remove foil. Brush turkey with any remaining butter mixture. Reduce heat to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175°F, about 30 minutes longer. Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices for gravy.
- Remove turkey parts from roasting pan and discard. Pour pan juices into large measuring cup. Spoon off fat. Return pan juices to roasting pan. Add 1 3/4 cups broth, remaining 1/2 tablespoon tarragon, and 3 tablespoons butter. Position roasting pan directly over 2 burners set at medium-high heat. Bring mixture to boil, scraping up browned bits. Boil 5 minutes. Transfer mixture to heavy medium saucepan. Add remaining 2/3 cup vermouth. Whisk remaining 1/4 cup broth and cornstarch in small bowl until smooth. Add to gravy mixture. Bring to boil, whisking constantly. Boil until gravy coats back of spoon thinly, about 8 minutes. Season gravy with salt and pepper. Serve turkey with gravy.
ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY
Categories Fruit Juice Mushroom Onion turkey Roast Thanksgiving Bacon Brandy Fall Tarragon Jam or Jelly Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 16
Steps:
- Make turkey:
- Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
- Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
- Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
- Make gravy:
- Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
- Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.
TARRAGON TURKEY SALAD
Mandarin oranges complement tender turkey and bow tie pasta in Shannon Bitenc's summery salad. "My family loves the combination of citrus and tarragon in this delicious dish," she writes from Scottsdale, Arizona.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add turkey, celery and oranges. In a small bowl, combine the mayonnaise, orange juice, mustard, tarragon, orange zest, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1 hour. Serve over lettuce.
Nutrition Facts : Calories 0g sugar total.
CHICKEN-TARRAGON POT PIE
This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
Provided by Julia Moskin
Categories dinner, casseroles, one pot, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
- Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
- To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
- Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
- Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
- Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
- Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
- Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 50 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 27 grams, Sodium 409 milligrams, Sugar 4 grams, TransFat 1 gram
TARRAGON TURKEY
A very basic recipe for turkey breast meat...If you prefer to get hit over the head with your seasonings, you probably won't be able to appreciate the simplicity or the subtlety, of this dish...Serve with a tossed green salad and roasted potatoes for a complete meal!
Provided by CookinwithGas
Categories Turkey Breasts
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F; Place the turkey breast into a baking pan.
- In a small bowl combine chicken broth and water; spoon it over the turkey.
- Bake in the preheated 350°F oven for 30 minute; then sprinkle the tarragon over the turkey breast.
- Bake 30 more minutes or until the turkey is 170°F and the juices run clear.
Nutrition Facts : Calories 180.5, Fat 8, SaturatedFat 2.2, Cholesterol 73.7, Sodium 70.3, Carbohydrate 0.3, Protein 25.1
TURKEY TARRAGON
Make and share this Turkey Tarragon recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season turkey with salt, pepper and 1 teaspoon tarragon. In a large skillet, melt butter over medium heat.
- Add turkey and cook, turning once, until golden, 4-5 minutes. Remove to plate, leaving drippings in the pan.
- Add shallots to pan drippings and cook, stirring, until softened, about 1 minute.
- Add wine, raise heat to high, and cook, stirring up browned bits from bottom of pan, until reduced by 1/3, about 2 minutes.
- Add cream and remaining tarragon and cook until sauce slightly thickens, about 2 minutes.
- Return turkey and juices to sauce and cook until meat is heated through, about 1 minute.
Nutrition Facts : Calories 399.9, Fat 21.9, SaturatedFat 13.1, Cholesterol 148.8, Sodium 472, Carbohydrate 4.5, Fiber 0.1, Sugar 0.6, Protein 34.6
ORANGE & TARRAGON ROAST TURKEY
Roasting your Christmas turkey with a flavoured butter locks in moisture for a zesty, juicy finish ready to garnish with trimmings
Provided by Good Food team
Categories Main course
Time 4h25m
Yield Serves 8 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a roasting tin with a very generous length of double-thickness foil. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 50 mins for every kg over that weight (a turkey this size should take 3½-4 hrs).
- Put the butter in a bowl and finely grate the zest from the orange on top. Add the chopped tarragon, garlic and seasoning and mix well. You can make this 3 days ahead.
- Gently push your fingers under the turkey skin, starting from the neck end of the bird, easing the skin away from the breast and the top of the drumsticks. Now spread the flavoured butter under the skin, taking care not to tear it. You won't be able to reach all the way down to the drumsticks, but you can ease the butter along by smoothing it through the skin. Quarter the orange and tuck into the turkey cavity with the onion and the bunch of tarragon (step-by-step). You can do this the night before.
- Season the turkey with salt and pepper, then lift it onto the foil-lined roasting tin. Pour the wine into the cavity of the turkey, then bring up the sides of the foil and cover the top of the bird with a layer of foil. Roast according to your calculated time.
- Thirty mins before the end of cooking time, remove the foil from the top of the turkey and add the potatoes to the oven.
- To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear, not pink. If they are pink, continue to roast, checking at 10-min intervals.
- Remove the turkey, transfer to a warm serving platter and let it rest, covered loosely with the foil, for 30-40 mins before carving. Meanwhile, turn up the oven to 200C/180C fan/gas 6 and cook the potatoes for 30 mins more, with the stuffing and sausages. Serve the turkey decorated with herbs.
Nutrition Facts : Calories 569 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 73 grams protein, Sodium 0.8 milligram of sodium
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