ROASTED TURKEY WITH FRESH HERBS

ROASTED TURKEY WITH FRESH HERBS

PORTIONS: 10

INGREDIENTS

1 (13 lb.) whole turkey

1 tbsp. butter

1 tbsp. olive oil

2 garlic cloves

2 tbsp. chopped parsley

2 tsp. fresh oregano or 1 tsp dried

1 onion chopped

¼ tsp. ground pepper

2 tsp. salt

PREPARATION

Use a blender and make a paste with the ingredients.

Wash the turkey with cold water inside and outside, and dry it with paper towel.

With the tips of your fingers separate the skin of the breast and turkey legs.

Use the seasoning paste under the turkey skin of the breast and legs.

OUTSIDE SKIN SEASONING

2 tbsp. melted butter

1 tsp. salt
¼ tsp. pepper

½ tsp. paprika

METHOD

Mix the butter with the rest of the ingredients and brush it on top of the skin. 

Bend the wings underneath the turkey.

Tight together the turkey legs with twine.

GRAVY INGREDIENTS

1 cup merlot wine

2 cups chicken broth, turkey broth or chicken bouillon dissolved in water.

¼ cup tomato sauce

1 tbsp. butter

1 tbsp. flour

PREPARATION 

In a baking pan big enough to hold the turkey pour in the wine, broth, tomato sauce and mix well. Place a griddle or rack on the baking pan and turkey on top.

Preheat the oven at 325°F / 163°C.

Cook the turkey for about 3 hours or until it has 170°F / 77°C internal temperature.

If the turkey is browning too much you can cover it with aluminum foil. 

Do not let the juices to dry out, add more liquid if need it.

Baste the turkey about every 20 minutes.  

Once the turkey is cooked, place it in a platter and let it rest for about 20 minutes before carving. It will keep the juices in.

Scrape the bottom of the pan with the juices, use a fat separator and set aside.

Heat a small pot and melt butter. Add the flour and slightly brown it. Add liquid and it will thicken, let it cook slowly for about 7 minutes. Add water if need to thin it. 

NOTE: you can use other herbs, like tarragon, rosemary, sage, thyme leaves, whichever herb you prefer.