Herbed roast Turkey

Canadian Living - Holiday Entertaining - - Holiday feasts -

Hands-on time: 1 hour

To­tal time: 4½ hours

Makes: 16 to 18 serv­ings

Use any com­bi­na­tion of herbs you like in our easy herbed oil, which adds a show-stop­ping golden colour to your turkey. When the skin reaches the shade you’re after, cover it lightly with foil to pre­vent over­brown­ing.

Herbed Oil:

¼ cup fresh tar­ragon leaves

¼ cup fresh pars­ley leaves

5 sprigs fresh thyme

3 tbsp olive oil

1 tbsp but­ter, melted

2 cloves gar­lic, finely grated or pressed 1 tbsp grated le­mon zest

1 tbsp le­mon juice

½ tsp each salt and pep­per


1 turkey (7 to 9 kg)

10 sprigs fresh pars­ley

5 sprigs fresh thyme

3 sprigs fresh tar­ragon

1 le­mon, quar­tered


¾ cup dry white wine

1½ cups sodium-re­duced chicken broth

⅓ cup all-pur­pose flour

Herbed Oil: In bowl, com­bine tar­ragon, pars­ley, thyme and oil. With mud­dler or back of wooden spoon, mud­dle un­til leaves are bruised and fra­grant, about 1 minute. Let stand for 10 min­utes. Re­move herbs, squeez­ing out as much oil as pos­si­ble; set herbs aside. Whisk but­ter, gar­lic, le­mon zest, le­mon juice, salt and pep­per into oil. Turkey: Re­move neck and giblets from cav­ity of turkey; place neck in roast­ing pan. Twist wings and tuck be­hind back. Fill cav­ity with pars­ley, thyme, tar­ragon, le­mon and re­served mud­dled herbs. Place turkey, breast side up, on rack in roast­ing pan; rub all over with Herbed Oil. Roast in 325°F oven, bast­ing ev­ery 45 min­utes, un­til in­stant-read ther­mome­ter in­serted in thick­est part of breast reads 170°F, about 3½ hours.

Wear­ing oven mitts and us­ing tongs, gen­tly tip turkey to pour any juices from cav­ity into roast­ing pan; re­serve juices for gravy. Dis­card neck. Trans­fer turkey to plat­ter; tent loosely with foil. Let rest for 30 min­utes be­fore carv­ing.

Gravy: While turkey is rest­ing, tilt roast­ing pan so juices col­lect at 1 end. Skim fat from sur­face; dis­card. Pour juices into heat­proof bowl; set aside.

Stir wine into roast­ing pan; bring to boil over medium-high heat. Boil for 1 minute, scrap­ing up any browned bits. Whisk broth with flour; stir into roast­ing pan along with re­served turkey juices and 1 cup wa­ter. Bring to boil; re­duce heat and sim­mer, whisk­ing of­ten, un­til thick­ened, 5 to 8 min­utes. Strain through fine-mesh sieve into serv­ing bowl; serve with turkey. per each of 18 serv­ings: about 290 cal, 56 g pro, 12 g to­tal fat (3 g sat. fat), 2 g carb (trace di­etary fi­bre, trace sugar), 184 mg chol, 271 mg sodium, 760 mg potas­sium. % RDI : 2% cal­cium, 9% iron, 1% vit A, 3% vit C, 10% fo­late.

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