Herb Roasted Turkey
This method produces a wonderfully moist and aromatic roast turkey. The bird is seasoned and stuffed with fresh thyme before being placed on a bed of onions, celery, carrots, and aromatics. It is then basted with herbed butter and roasted. The pan vegetables later form the base for a rich homemade gravy. The total cooking time is approximately 4 to 4.5 hours, plus resting. It's a celebratory centrepiece that won a recipe contest.
Ingredients
- 14 lbs turkey
- 1 tablespoon salt
- 1 teaspoon pepper
- 18 sprigs fresh thyme, divided
- 4 medium onions, sliced
- 4 celery ribs, sliced
- 2 medium carrots, sliced
- 3 bay leaves
- 1 tablespoon peppercorn
- 1/2 cup butter, melted
- 1 teaspoon minced fresh sage (or 1/2 tsp rubbed sage)
- 1 teaspoon minced fresh thyme (or 1/2 tsp dried thyme)
- 1 teaspoon minced chives
Method
- Season the outside and inside of the turkey with the salt and pepper.
- Insert 12 sprigs of the fresh thyme into the turkey's cavity.
- Arrange the sliced onions, celery, carrots, bay leaves, peppercorns, and the rest of the thyme sprigs in a large, heavy roasting tin.
- Position the turkey on top of the vegetables with its breast facing upwards.
- Pour the melted butter over the turkey and scatter the minced sage, thyme, and chives on top.
- Loosely cover the turkey with aluminium foil.
- Bake at 325*F for 2 1/2 hours.
- Take off the foil and continue baking for another 1 1/2 to 2 hours, basting the turkey every 20 minutes.
- Allow the turkey to rest, covered, for 20 minutes before you start carving.
- To make gravy, pour about 2 cups of stock into the roasting pan with the vegetables and heat to lift the flavours.
- Strain the liquid into a saucepan and thicken it using a mixture of flour and water.
- A useful technique is to combine cold water and a few TBS of flour in a jar, shake it well, then strain it through a tea strainer to prevent lumps.
Nutrition (per serving)
Sodium1012500 mg
Recipe details
CategoryWhole Turkey
AuthorMarieRynr
