Turn the turkey over so breast side is up and continue roasting until done (1 to 1½ hours), basting every 30 minutes.

Roasted turkey with rosemary. Serve with some crispy roast potatoes on the side and lashings of gravy. Loosely cover the breasts with foil then roast the turkey for another 1 hour 20 minutes. Wipe the pan clean and return the gravy to it.

Place turkey breast in roasting pan along with onion and carrot. It's a great option if you don't want to cook a whole turkey, and it's cheaper too. Lightly and evenly season the meat, brush it with oil and put it in the fridge to marinate for at least half an hour, or overnight if you.

Place turkey in roasting pan, breast side up. Allow turkey to sit out of refrigerator for 30 minutes. Place lemons in the cavity.

Place the rosemary, garlic and lemon zest and bring to a simmer over medium heat. Preheat oven to 400 degrees, with rack in lower third. Remove the glazing from the heat and let it cool.

In the bowl of a food processor, add fennel seeds, garlic, rosemary, sage, chili flakes, lemon zest, ¼ cup olive oil, salt and 1/2 teaspoon pepper, and process until smooth. Reserve 1/4 cup mustard mixture for making the gravy; Use a toothpick to seal skin over any exposed breast meat, if necessary around the entire chicken.

Web whisk in broth, sage, thyme, and salt; Place potatoes, carrots, onion and 1/4 cup broth in prepared cooker. Web save recipe 4.9 ( 32) read reviews chef rathbun's method of roasting a turkey involves brushing the skin and packing the cavity with butter, then starting the roasting at a relatively high.