Steps: |
| -Preheat the oven to 400 degrees. |
| -Rinse the turkey well in cold water and set on a wire rack over a sheet pan. Pat it dry with a paper towel; let it come to room temperature. |
| -Chop your herbs and add them to the softened butter (not melted butter). Season the butter heavily with salt and pepper (enough for the whole turkey). |
| -Separate the skin from the breast and down into the legs. Place the butter in between the skin and spread out evenly. (Learn How) |
| -Season the inside of the cavity and place more herbs in if desired; truss the turkey. (Learn How) |
| -Rub the outside of the turkey with olive oil and season again. Place the turkey in a large roasting pan on a rack. |
| -Place the reserved turkey neck (cut up) and wings into the roasting pan with the vegetables. |
| -If the turkey did not come with the neck, you can use chicken wings or legs. Do not use the giblets because they will impart a bitter flavor. |
| -Roast the turkey with the vegetables at 400 degrees for 45 minutes (stir the vegetables half way through) or until golden brown. |
| -Pour the stock into the pan with the vegetables and decrease the oven temperature to 350 degrees. |
| -Roast the turkey until an internal temperature of 160 degrees is achieved (approximately 3 hours for a 12-14 lb. turkey). |
| -Always test the temperature or the turkey by placing the thermometer between the thigh and breast, without touching the bone. |
| -That will be the place that takes the longest to cook. If the leg pulls away from the breast it should be ready also. |
| -Remove the turkey and let it rest for ten minutes to let the juices settle. |
| -Tilt the turkey so that the juices fall into the pan; place the turkey on a cutting board and continue to rest for another 20 minutes. |
| -Pour the pan juices through a strainer into a see clear container. Let the fat rise to the top and then skim off. |
| -Pour the fat into a saucepan and whisk in the flour over medium low heat; cook for 3 minutes. (Learn How) |
| -Whisk in the remaining stock, and bring it to a boil to thicken to the fullest extent. Turn the heat off or down to low, and season to taste. |
| -To carve the turkey, remove the legs and breast before slicing. You want to slice across the breast against the grain. |
Pairs With: |
| Shaved Brussels Sprout Saute |
| Potatoes Boulanger (BOO-lahn-zha) |
Stuffing the turkey is not recommended due to food saftey reasons. To cook the stuffing to a safe temperature the turkey would have to be overcooked. |
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