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Roast Local Free Range Turkey with Herbs

Brine the turkey for the most delicious result. Using a fresh local turkey is wonderful if you can find them. Here is a link for resources. Free Range, Organic and other Products

What you need

  1. 10-12 lb. local free range turkey*
  2. 10 sprigs fresh rosemary
  3. 10 sprigs fresh sage
  4. 10 sprigs fresh thyme
  5. 5 large cloves garlic
  6. 1 medium onion, cut into six pieces
  7. Kosher salt
  8. Black pepper
  9. Olive Oil
  10. Fresh minced parsley or herb of choice

How to make it

  1. Follow instructions for brining your turkey
  2. Preheat oven to 325º
  3. Remove turkey from brine, pat dry inside and out with paper towels
  4. Allow to stand at room temperature for about 30 minutes
  5. Rub all over inside the turkey with kosher salt
  6. Place the garlic cloves and half the onion inside the turkey
  7. Take a loose bundle of the herb mixture and place inside the turkey cavity - you don't want it packed tightly
  8. Place remaining onion and herb sprigs into the bottom of a large roasting pan
  9. Add a drizzle of olive oil over the herbs and add about 1/2 inch of boiling water
  10. Rub outside of bird with olive oil
  11. Sprinkle with salt and pepper
  12. Place in the roasting pan on a roasting rack over the herbs and onion
  13. Roast for about 3 hours until internal temperature reaches 165
  14. Remove the turkey to a large tray and cover loosely with foil
  15. Pour pan drippings into a separator or spoon off fat
  16. In a saucepan heat 2 tbl olive oil over medium heat
  17. Add 2 tbl besan or wheat flour and whisk briskly
  18. Gradually add the defatted pan drippings, whisking to avoid lumping
  19. Cook and stir until thickened
  20. Remove from heat and stir in parsley
  21. Serve sliced turkey with the gravy

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