Tuesday, October 21, 2014

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Let's Cook: Herb Roasted Turkey

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-1 ea Young Turkey 8 to 10lbs
-1 tbsp Fresh Thyme Leaves- Chopped
-2 tbsp Fresh Rosemary Leaves- Chopped
-1 tbsp Cracked Black Pepper
-1 tbsp Kosher Salt
-¼ cup Melted Butter
-1 tbsp Kosher Salt
-Butchers Twine- as needed
-Roasting pan and roasting rack
-Basting Brush


1. Remove neck from turkey, rinse out the cavity.

2. Combine herbs with seasoning.

3. Carefully separate the membrane between the breasts and skin, and the leg quarter and skin.

4. Season the turkey between these separations.

5. Truss the turkey by placing the twine over the neck, under the wings, cross in front of the larger cavity, placing the twine under the legs tips then tie together.

6. Place on a rack lined roasting pan. Brush turkey with melted butter and then season to taste.

7. Roast in a preheated 375° convection oven until the turkey begins to brown, about 25 minutes.

8. Turn the temperature down to 300° then continue to baste and roast the turkey until it reaches an internal temperature of 165° in the leg and thigh in addition to the thickest portion of the breast.

9. Allow the turkey to rest at room temperature for 25 minutes before carving; this will help keep the turkey moist. Prepare a pan gravy from turkey stock, pan drippings, thickening with 1 tbsp of flour for each cup of liquid. The flour and water should be blended together first then added to the stock, simmer, strain and season.

10. Serve with your favorite seasonal accompaniments and enjoy.

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