Higher Rock Music

Recipes

CITRUS, MUSTARD & HERB INFUSED TURKEY


Butter-based mixture of Dijon mustard, orange and lemon zest and fresh herbs infused under the turkey skin for a flavorful take on the Thanksgiving favorite.

Prep Time: 25 minutes
Total Time: About 4 hours
Makes: 12 servings
Ingredients:

1/2 cup (1 stick) softened unsalted butter
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh sage
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons Dijon-style mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 Butterball® Turkey (14 to 16 pounds), thawed if frozen

*If fresh herbs are not available, substitute 1 teaspoon dried herbs for each tablespoon of fresh.

Directions:
1. Preheat oven to 325°F. Combine butter, herbs, zests, mustard, salt and pepper in work bowl of blender or food processor; cover. Process until well blended.

2. Remove neck and giblets from body and neck cavities of turkey. Reserve giblets for stuffing recipe. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.

3. Remove butter mixture from blender. Carefully work fingers under skin on breast of turkey. Place half the butter mixture under breast area. Rub remaining butter mixture over breast and legs of turkey.

4. Place turkey, breast side up, on a flat rack in a shallow baking pan. Roast turkey approximately 1-1/2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overbrowning.

5. Roast turkey another 1-1/2 hours, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.

6. Let turkey stand 15 minutes before carving.

**Recipe courtesy of BUTTERBALL

 

POMEGRANATE VINAIGRETTE OVER BEET, SPINACH AND APPLE SALAD

A colorful salad that combines fruit, vegetables and nuts, dressed with an easy to prepare pomegranate vinaigrette for a light and fresh holiday option.

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 8 servings

Ingredients:
POMEGRANATE VINAIGRETTE:
1/3 cup pomegranate juice 2 teaspoons white balsamic vinegar
2 teaspoons fresh lemon juice
1-1//2 teaspoons Dijon-style prepared mustard
1-1/2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup olive oil

SALAD:
4 cups baby spinach leaves
2 cups blanched fresh green beans*, cut into 2-inch pieces
1 cup chopped red-skinned apple (i.e. Gala, Jonagold, Jonathan)
1 cup canned julienne cut beets, well drained
1/3 cup thinly sliced red onion
1/2 cup sliced almonds**

* Substitute 1 cup waxed beans for green beans, if desired.
**Substitute candied almonds for additional flavor, if desired.
Directions:
1. For dressing, place all ingredients except oil in blender container; cover. Blend well. With blender running, gradually add oil through opening at top of blender, blending well after each addition. Pour dressing into storage container and refrigerate until ready to use.

2. For salad, combine all ingredients, except almonds. Refrigerate until ready to serve.

3. Whisk dressing and toss with salad mixture just before serving. Sprinkle almonds on top.

NUTRITONAL INFORMATION:
Calories per serving – 267; Total Fat – 23g; Saturated Fat – 3g; Trans Fat – 0g; Cholesterol 0mg; Sodium – 141mg; Carbohydrate – 14g; Sugar – 6g; Protein – 3g; Iron – 1mg; Dietary Fiber – 4g; Potassium – 183mg

***Recipe courtesy of BUTTERBALL

 
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