Ingredients: |
Ingredients: 1 (12 - 14 lb.) fresh kosher turkey
1 cup white wine
1 cup chicken stock or broth
½ cup packed fresh flat leaf parsley leaves, chopped
2 tbsp. chopped fresh sage leaves, plus 2 sprigs
1 tbsp. chopped fresh rosemary leaves, plus 2 sprigs
1 tsp. fresh thyme leaves, plus 2 sprigs
½ cup unsalted butter (1 stick), softened
salt and pepper
1 medium onion, cut into eighths
1 head garlic, cut in half crosswise
1 orange, cut into quarters
|
Directions: |
Directions:1. Preheat oven to 325º
2. Drain juices from turkey, discard neck and giblets, and pat turkey dry with paper towels. Place turkey breast side up, on wire rack in a large roasting pan. Into pan, pour wine and chicken stock.
3. In a food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves and thyme leaves until very finally chopped. Add butter and pulse until will blended.
4. Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh. Using rubber spatula, place ¾ butter mixture under skin on both sides of breast bone. Gently message skin to evenly distribute butter. Spread remaining herb butter all over outside of turkey and inside cavity. Sprinkle 1½ tbsp. salt and 1½ tsp. black pepper all over outside of turkey and inside cavity.
5. Place onion, garlic, orange, sage sprigs, rosemary sprigs and thyme sprigs in cavity. With kitchen string, tie wings against body and tie drumsticks together.
6. Roast turkey 1½ hours. If turkey breast is getting too brown, cover loosely with foil. Roast one hour longer or until a meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 170º and breast temperature reaches 160º.
7. Carefully lift turkey from roasting pan and tilt slightly to allow juices to run into pan Place turkey on large platter, cover loosely with foil and let stand 15 to 20 minutes.
8. Remove rack from roasting pan. Strain pan drippings into 4 cup liquid measuring cup or medium bowl. If desired, let dripping stand 1 minute to allow fat to separate from meat juices and discard fat. Carve turkey and serve with pan juices. |
This recipe for Roasted Turkey is from