Roast Turkey with Herbs and Aromatic Vegetables
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| 1 bunch | fresh thyme, coarseley chopped |
| 1 bunch | fresh sage, coarseley chopped |
| 1 bunch | fresh basil, coarsely chopped |
| 1 bunch | fresh oregano, coarsely chopped |
| 2 Tbs | unsalted butter |
| 2 Tbs | coarsely ground pepper |
| 2 Tbs | coarse salt |
| 1 1/2 Tbs | dried thyme |
| 1 1/2 Tbs | ground sage |
| 1 1/2 Tbs | dried oregano |
| 1 1/2 Tbs | dried basil |
| 20 lbs | turkey |
| Preheat oven to 450° F. Mix above ingredients in medium bowl. Rub mixture into turkey cavity. |
| 2 | small onions, cut into 1/4" slices |
| 2 | carrots, cut into 1/4" thick rounds |
| 2 | celery stalks, cut into 1/4" thick pieces |
| 2 | leeks, cut into 1/4" thick rounds |
| 1 | whole garlic head, halved crosswise |
| Pack above ingredients into cavity. Truss turkey with string. |
| olive oil |
| Rub turkey skin with oil. Place turkey on rack set in heavy large roasting pan. Roast 30 minutes. Reduce heat to 375° F. |
| 2 sticks | unsalted butter - room temperature (1 cup) |
| 2 Tbs | minced fresh parsley |
| 2 Tbs | minced fresh sage |
| 1 Tbs | fresh lemon juice |
| 2 tsp | minced fresh thyme |
| 2 tsp | minced fresh basil |
| 1/2 tsp | minced fresh oregano |
| 1 | small garlic clove, finely chopped |
| salt and pepper |
| Beat above ingredients in medium bowl to blend. Brush turkey with the herb butter. Roast turkey basting occasionally with accumulated pan juices, about 2 1/2 hours. Cover breast with foil tent for the last hour of cooking. Remove foil tent and continue cooking until thermometer inserted in thickest part of thigh registers 170° F. Transfer turkey to platter. Save pan juices for gravy (do not wash roasting pan). Let turkey stand 20 minutes. Garnish with fresh herbs. |
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