Entree: Herbes de Provence Roast Turkey
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Herbes de Provence is a cooking staple in the south of France, with a unique combination of thyme, basil, savory, fennel and lavender. What better way to complement our Rhone style white wines than with the flavors of the region. You'll also find that Herbes de Provence can enliven not just your poultry, but meats, sauces and soups. Join us on this journey to the south of France!
Category : Thanksgiving Dinner 2008
Ingredient:
- 1 fresh turkey, about 16 lb. (frozen will do, if fresh ins't available, but make sure you give it plenty of time to thaw completely)
- 1 yellow onion, quartered
- 2 celery stalks, cut into 2” lengths
- 3 or 4 fresh flat-leaf parsley springs
- 2-3 tablespoons Herbes de Provence
- Salt and freshly ground pepper, to taste
- 4-6 tablespoon unsalted butter, melted
Description:
- Let turkey stand at room temperature 1 – 1½ hours. Position rack in lower third of oven; preheat to 425 degrees F.
- Remove giblets and neck from turkey; reserve for making gravy, if desired. Rinse turkey inside and out; pat dry. Place onion, celery parsley and 1 tablespoons herbes de Provence in body cavity; season with salt and pepper.
- Truss turkey if desired.
- Brush with some of melted butter. Sprinkle with remaining herbes de Provence, salt and pepper.
- Place turkey, breast side down, on buttered roasting rack in large roasting pan. Roast 30 minutes basting once after 15 minutes.
- Turn turkey breast side up; reduce heat to 325 degrees F. Continue roasting, basting with butter or pan juices every 15-20 minutes, until instant-read thermometer inserted into thickest part of breast, away from bone, registers 165 degrees F, and into thigh, 175 degrees F. Total roasting time is 3 – 3 ¾ hours.
- Transfer turkey to warmed platter, cover loosely with foil and let rest 20 minutes before carving
Yield: 12 Servings