Well make your thanksgiving day with the favorite food and dish: the Turkey dish. But on this day change the traditional recipe of cooking with Herb-Roasted Turkey. People love turkey especially on this very occasion. Most of the people think that making turkey dish is very complicated, so they prefer to go to their favorite restaurants for this dish.
But it’s not that difficult, here you have a simple recipe to help you succeed without a doubt. It’s really important to cook your turkey at room temperature. There is small tip that, if you can take it out of the refrigerator even couple of hours before putting it in the oven, that will make the meat evenly cooked.
Herb-Roasted Turkey
The Ingredients
One healthy turkey
10 tablespoons unsalted butter, softened
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
Kosher salt and freshly ground black pepper, to taste
6 cups chicken stock
3 large carrots cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
The Cooking
First, remove the turkey from the refrigerator 1 hour before roasting. Add the butter, parsley, sage, rosemary, and thyme in the bowl of a food processor and process until smooth. Add salt and pepper, to taste. Then set the oven to 450 degrees.
Then pour 4 cups of the chicken stock in a medium-sized saucepan and keep warm over low heat. Then add salt and pepper, to taste, and fill the turkey cavity with half of the carrots, celery, and onions. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
Scatter the remaining vegetables on the bottom of a large roasting pan. Fit a rack over the vegetables and put the turkey on top of the rack. Pour the remaining stock into the bottom of the roasting pan and carefully put the pan in the oven. Roast until the turkey is light golden brown or may be about 45 minutes.
After this, just reduce the oven temperature to 350 degrees and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees, about 2 ½ more hours.
The last part is to remove the turkey from the oven. Let it be there for half an hour before carving. Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium-sized saucepan. Boil the stock until reduced to a sauce consistency. Arrange the turkey on a large platter and drizzle with the reduced stock.
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