Herb Roasted Turkey

Loose cloves of garlic are extra.

This is my favorite go to turkey recipe. It is super easy. I used it on turkey breast and on whole birds. You can even adapt it for all sorts of poultry recipes. You only need to adjust the seasoning depending on the size of the bird. I start this the Tuesday before thanksgiving, but definitely do it at least the day before so that the flavors permeates into the bird. But if you forget the morning of is alright and just stick it in the oven at the appropriate time for cooking. Just make sure it if fully defrosted!!

Today I used  a 16lb turkey.



First the Herb Butter:

2 Stick of Butter (I prefer unsalted)
6 Garlic Cloves
6 Tablespoons of fresh Flat Leaf Parsley (curly is purely decorative)
2 Tablespoons of fresh Sage
2 Tablespoons of fresh Oregano
2 Tablespoons of fresh Rosemary
2 Tablespoons of fresh Thyme
3 Tablespoons of Herb de Provence (optional)
2 Tablespoons of Salt and Pepper
Juice of one Lemon
Drizzle of Extra Virgin Olive oil. About a tablespoon full

You can finely mince all the herbs, garlic and combine it well with the salt, pepper and herb de Provence with the ONE stick of room temperature butter (don't forget the lemon juice and olive oil). Or I like to  combine all of the above ingredients in a food processer. No need for chopping. Set aside

Next the roasting veggies:

4 to 6 medium Shallots
4 medium to large Carrots
4 Celery stalks
1 Giant Turnip or 4 small ones
1 to 1 1/2lbs of little red potatoes ( or your favorite small ones)
2 to 3 Leeks (optional but be sure to wash the leek after chopping them. They have a lot of dirt)

Peel the carrots and turnips. Cut them in half keep them in medium to large chunks. Same with the celery and potatoes. Halve the shallots. Veggies should all be about the same size so they all cook evenly. Spread them on the bottom of the roasting pan. Season with sea salt and pepper. Drizzle extra virgin olive oil and place roasting rack on top of veggies for the turkey to sit on.  You can add other veggies or experiment with different roasting ones to change the flavor though out the season. 

Also for the inside of the turkey:

I use 1 to 2 lemons quartered
2 to 3 whole heads of garlic also chopped in half along the circumference ( the round part)
a few sprigs of the fresh Thyme and Rosemary
One onion halve
Set aside.

Now the Turkey.
After you have deforested and cleaned your turkey. Pat the out side dry with a paper towel. Next separate the skin of the turkey from the meat. You can even get part of the thighs (do not bother with the wings). Do not break or tear the skin! It is easy, just slip your hands under the skin and between the meat. It feels weird and a bit cold.
Now rub the herb butter all over underneath the skin of the turkey spreading it everywhere. Try to get an even layer. Pat the skin flat along the turkey. You can see some of the green herbs through the skin.
Now rub the second stick of butter all over the outside of the turkey. Season with salt and pepper.

Finally stuff the turkey.

Add salt and pepper to the inside of the turkey. Then add the lemons, garlic, onion and herbs to the inside of the turkey. Tie the legs together with kitchen string. Place it in the roasting pan on top of the roasting rack. Make sure to tuck the wings under the bird to keep them from burning. Also tuck that round neck flap part under the turkey. I like to drizzle more extra virgin olive oil on top and add about 2 cups two a whole bottle of dry white wine. Place the lid on and leave it in the fridge until ready for roasting.

Follow the directions on the package. A 16lb bird takes about 3 hours. Rotate the roasting pan about once an hour and I roast it uncover for the last 45 minutes to get that lovely golden crisp skin. Be sure to baste it every time you turn it. Make sure your thermometer reads 180° F on the thighs and 165° F the breast. Let the turkey rest on a platter with an aluminum foil tent for 30minutes. The veggies you can place on a serving platter but I like to puree it all and add the roasted garlic cloves from inside the turkey like a fancy mash potatoes ( or pop them like candy in your mouth also spread on bread is good too) . I have been know to over cook my turkey a bit longer because I am never really sure if it cooked properly. (like that one year where the meat literally fell off the bone but man it was good).
But it is so well buttered and oiled and with the basting it never dries out. You get the most juiciest turkey ever.

Will post pic of finished turkey on Thursday. I like to place it on a platter sitting on a bed of arugula and some clementine's and grapes adorning it. I also rearrange the lemons from inside the turkey back in the cavity with new sprigs of fresh rosemary and thyme.

Best eaten with friends and family. Very easy to make and very flavorful. Totally stress free since it is all prepped ahead. all you need to do is pre warm the oven. Normally I do this with just the turkey breast. I think the breast looks very elegant and it is so much more easier and less intimidating than cooking a whole bird. Just adjust the seasoning to about half since a breast is normally about 7lbs.

I serve an assortment of wines. I start from the lightest to the heaviest. All in the same glass. Don't bother washing the glasses in between since that actually will alter the taste of the wines. For example Chablis, sauvignon blanc, chardonnay, to petite Syrah, Cabernet sauvignon, Malbec, Bordeaux, Cote du Rhone etc. or just pick one or two. I have my friends bring the booze since I made the food. keep it simple. You can get great bottles in the $10 range. If you are really fancy champagne goes with everything. You can make champagne cocktails to start. regular champagne for dinner and then back to champagne cocktails for desert. Hot mulled wine is excellent and great if you have a big cheap jug of wine and it is extra frosty outside.