Herb Roasted Turkey
Category
Main Course, Dinner
Servings
6-8
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Ingredients
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1 13lb whole fresh young turkey, neck and giblets removed and reserved
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1/2 stick unsalted butter, slightly softened
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1/4 cup olive oil
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3 tbsp fresh cilantro, chopped
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1 tbsp fresh sage, chopped
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1 tbsp fresh thyme leaves, chopped
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh chives
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Salt and pepper to taste
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2-3 large carrots, cut in half lengthwise
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2-3 large stalks celery
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3 cups no salt added chicken stock
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Turkey neck
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1 tbsp olive oil
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1 carrot, cut into 2-in pieces
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1 celery stalk, cut into 2-in pieces
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1 small onion, roughly chopped
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6 cups chicken stock, no salt added
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1 sprig rosemary
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3-4 sprigs thyme
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2 bay leaves
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1/2 tbsp black peppercorns
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Salt as needed
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3 tbsp unsalted butter
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3 tbsp flour
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4-5 cups warm turkey neck stock
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Salt and pepper to taste
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Provisions 16.5" Roaster
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NanoBond Saucepans
Turkey Stock (for the gravy):
For the Gravy:
Products to Use:
Directions
For the Turkey:
Pat the turkey dry inside and out. Season it liberally with salt. Place on a rack over a sheet pan and place in the fridge uncovered for 12 to 24 hours. Remove the turkey from the refrigerator 30 minutes before roasting.
Combine the butter, olive oil, cilantro, sage, rosemary, thyme, and chives in a food processor and process until smooth. Season with pepper.
Preheat the oven to 430°F convection roast (or 450°F no convection).
Put the 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
Using a wooden spoon or your fingers, gently loosen the skin from the breast of the turkey (careful not to rip the skin). Rub the breast meat (under the skin) with the herb butter mixture (approximately 1.5 tablespoons/breast). Then use the remaining herb butter to rub the entire exterior of the turkey.
Place the carrots & celery on the bottom of a large roaster. Place the turkey on top of the vegetables, and place in the preheated oven. Roast until lightly golden brown, 30 to 40 minutes.
Reduce the heat to 335°F convection roast (or 350°F no convection). Continue roasting, basting with the warm chicken stock every 25 minutes, until an instant-read thermometer inserted in the thigh registers 165°F, about 1½ to 2 hours additional.
Remove the turkey from the oven, tent loosely with foil, and let rest 30 minutes before slicing.
For the Turkey Neck Stock:
While the turkey cooks, add the olive oil to medium saucepan and heat over medium high heat. Add the turkey neck and brown both sides (2 to 3 minutes/side). Add the carrots, celery, onions, season with salt, cover and let steam for 3 to 4 minutes.
Scrape the turkey neck bits off the bottom of the pan, add the stocks to the pan bring to a boil. Add the rosemary, thyme, bay leaves and peppercorn, lower the heat and let simmer uncovered, over low heat for 60 minutes.
Strain and keep the stock warm while you make the gravy. Yields 4 to 5 cups of strained stock.
For the Gravy:
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute.
Whisk in the warm turkey neck stock, one cup at a time, stirring frequently for 30 to 60 seconds between cups, until the all the warm stock has been added. Cook until thickened and smooth, about 5 more minutes. Season with salt and pepper. Keep warm until ready to serve.
