Ingredients: |
Ingredients: 1/2 cup firmly packed cilantro leaves
1/2 cup firmly packed Italian flat-leaf parsley leaves
1 Tbsp butter, melted
1 Tbsp chopped shallot
1 tsp finely shredded lime peel
1 12-14 lb fresh or thawed turkey
4 sprigs fresh cilantro
2 carrots, cut into 3-inch pieces
1 medium onion, quartered
2 Tbsp honey
1 recipe Basic Pan Gravy
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Directions: |
Directions:Preheat oven to 325ºF. In a food processor combine cilantro, parsley, butter, shallot, and lime peel. Add 1/2 tsp salt and 1/4 tsp pepper. Cover and process with on/off pulses untl a chunky paste forms. Set aside.
Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Starting at neck end of turkey, loosen skin by sliding your fingers underneath; separating skin from meat. Rub half the herb mixture under skin, over breast, and toward thighs.
Sprinkle body cavity with kosher salt and pepper. Insert cilantro sprigs, carrots, and onion. Pull neck skin to back; fasten with a small skewer. Tuck wings under breast. Loop kitchen string around drumsticks; tie securely to tail. Place turkey, breast side up, on a rack in a roasting pan. Brush melted butter over turkey. Insert an oven-going meat thermometer into center of an inside thigh muscle, avoiding bone. Cover loosely with foil.
Roast 2 3/4 hours. Meanwhile, in a small saucepan melt 1/4 cup butter. Stir in honey and remaining herb mixture; set aside. Remove foil. Roast 15-45 minutes more or until thermometer reaches 175ºF, occasionally brushing with honey mixture. Remove from oven.
Cover turkey with foil; let stand 15 minutes. Remove and discard vegetables from inside turkey. Top with fresh cilantro. Serve with Basic Pan Gravy. |
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