| Fresh Herb-Crusted Roast Turkey |
Recipe Type: Main
Author:
Prep time: 30 mins
Cook time: 6 hours
Total time: 6 hours 30 mins
Serves: 8-12
I am always looking for something to do with the bounty of fresh herbs in my garden. Here I created an herb paste to coat the turkey before roasting. We serve this with the flavorful roasted vegetables and pan-sauteed greens.
Ingredients
- 1 12-18 pound turkey
- juice of 2 lemons
- 3/4 cup extra virgin olive oil
- 2 tablespoons sea salt
- 1 teaspoon fresh ground pepper
- 3 sprigs of fresh rosemary
- 3 medium onions, peeled and quartered
- 5 ribs of celery, cut into 4 inch lengths
- 8 small potatoes, peeled and halved
- 5 medium whole carrots, peeled
- 1/2 cup fresh rosemary, chopped
- 1/2 cup Italian parsley, chopped
- 10 leaves sage, chopped
- 1/2 cup thyme, chopped
- 1 cup chardonnay
- 1 1/2 cups chicken broth
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine the lemon juice, olive oil, salt, pepper, and chopped herbs.
- Mix well to form a light paste.
- Rub the outside and inside of the turkey with the herb paste, reserving about 3 tablespoons.
- Insert the rosemary sprigs into the cavity of the turkey.
- Toss the onion, celery, potatoes, carrots, wine, chicken broth, with the reserved herb paste.
- Place the turkey in a large roasting pan.
- Nestle the vegetables around the turkey and pour any remaining liquid into the roasting pan, being careful not to disturb the herb-coated turkey.
- Roast uncovered for about 1 hour, then cover with foil for remainder of roasting time
- Roast for about 20 minutes per pound.
- Baste several times during cooking.
- When the turkey is done, internal temperature should register about 165 degrees on a meat thermometer inserted into the meaty part of the thigh.
- Transfer the turkey to a serving dish and surround it with the roasted vegetables*.
- Let turkey rest for at least 15 minutes before carving
- Enjoy!
- *Any remaining drippings may be used to make a delicious gravy.