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Deselect All. One 11-pound turkey, cut into 6 pieces. 2 tablespoons extra-virgin olive oil. 1 1/2 teaspoons kosher salt. 3/4 teaspoon freshly ground black pepper
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First, preheat oven to 325F. Next, remove turkey neck and giblets from the inside of the turkey. Place the turkey inside a large roasting pan with 1 cup of water. Then, zest orange and lemon and set aside zest.
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Finely grate the zests of the lemon and orange and place in a small bowl. Quarter the lemon and orange and set aside for stuffing the turkey. Add the butter, oregano, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper to the bowl of zest, and smash together with a spoon or rubber spatula until combined; set aside.
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Preheat the oven to 450°F. Remove the turkey from the refrigerator 30 minutes before roasting. On a clean, rimmed baking sheet, scatter the celery, onion, carrots, thyme, and rosemary. Pat the turkey dry one more time and place the turkey on the bed of vegetables, skin- side up.
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Lower the heat to 325°F / 165°C (for standard ovens), or 300°F / 150°C (fan-assisted ovens), and then roast the turkey uncovered, for 1 hour. 11. Remove and slather two more times. Remove the turkey from the oven, slather it with the remaining garlic herb butter and then baste it with the juices gathered in the tray.
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Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
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1 (10- to 12-pound) whole turkey; 8 pounds bone-in turkey parts (see notes); 4½ tablespoons kosher salt; 2 tablespoons black pepper; ½ teaspoon allspice; 6 garlic cloves, grated on a microplane or minced; Finely grated zest of 2 lemons; Finely grated zest of 2 oranges (save the oranges for juicing) 2 bunches rosemary; 1 bunch thyme; 3 white onions, peeled, halved and sliced
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Slather turkey breast with a layer of butter, then preheat air fryer to 360°F. Once preheated, add turkey breast to the basket of the air fryer and air fry for about 1 hour, turning and brushing with more butter every 15 minutes or so. Turkey breast is done when the internal temperature is at least 165°F.
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Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan.
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Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40.
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Nov. 3, 2008, 1:38 PM PST / Source: TODAY. It's turkey like you've never tasted before! TODAY culinary contributor Giada De Laurentiis serves up turkey-and-artichoke stuffed shells with spicy.
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Melt the butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
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Repeat with the remaining turkey mixture and breading ingredients. Fry 4 to 5 or the balls at a time until deep golden brown and hot all the way through, 2 to 3 minutes. Remove to a paper-towel.
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Drizzle olive oil over turkey breast and sprinkle with chopped thyme, rosemary, and salt and pepper to taste. Rub into the skin. Place turkey breast into the oven and cook for 20 minutes. Reduce heat to 350F and cook an additional 20 to 30 minutes or until turkey reaches 165 degrees with an instant-read thermometer.
