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Roast Local Free Range Turkey with Herbs
Brine the turkey for the most decadent experience.
10-12 lb. local free range turkey*
10 sprigs fresh rosemary
10 sprigs fresh sage
10 sprigs fresh thyme
5 large cloves garlic
1 medium onion, cut into six pieces
Kosher salt
Black pepper
Olive Oil
Fresh minced parsley or herb of choice
*Using a fresh local turkey is wonderful if you can find them. Here is a
link for resources. Free Range, Organic
and other Products
- Follow instructions for brining your turkey
- Preheat oven to 325»
- Remove turkey from brine, pat dry inside and out with paper towels
- Allow to stand at room temperature for about 30
minutes
- Rub all over inside the turkey with kosher salt
- Place the garlic cloves and half the onion inside the turkey
- Take a loose bundle of the herb mixture and place inside the turkey
cavity - you don't want it packed tightly
- Place remaining onion and herb sprigs into the bottom of a large
roasting pan
- Add a drizzle of olive oil over the herbs and add about 1/2 inch of
boiling water
- Rub outside of bird with olive
- Sprinkle with salt and pepper
- Place in the roasting pan on a roasting rack over the herbs and onion
- Roast for about 3 hours until internal temperature reaches 165
- Remove the turkey to a large tray and cover loosely with foil
- Pour pan drippings into a separator or spoon off fat
- In a saucepan heat 2 tbl olive oil over medium heat
- Add 2 tbl besan or wheat flour and whisk briskly
- Gradually add the defatted pan drippings, whisking to avoid lumping
- Cook and stir until thickened
- Remove from heat and stir in parsley
- Serve sliced turkey with the gravy
Questions about this recipe?
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