Creative Culinary Studio

Juicy Herb Roasted Turkey

Juicy Herb Roasted Turkey

Finger licking good!

Juicy Herb Roasted Turkey

This insanely juicy roasted turkey seasoned with fresh garlic, lemon and thyme is the perfect centerpiece for your Thanksgiving or Christmas table. And best yet, it is ready in 3 hours. The secret is a fresh organic bird. No need for brining or all that other stuff…. Just start with good fresh ingredients and it works everytime. This recipe is part of a fall story I did for the Swedish Magazine, Matmagasinet. Funny enough, they featured it as a gourmet Halloween course. I guess Halloween is getting pretty fancy in Sweden. Click on the link for the Swedish version. Enjoy!
Prep Time30 mins
Cook Time3 hrs
30 mins
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Christmma, Holidays, Thanksgiving, Turkey
Servings: 10

Ingredients

1 whole turkey about 6 kilos,

    50g butter

      2 tbsp olive oil

        1 large handfull of the thyme, finely chopped

          1 whole head of garlic split in the middle

            The zest of 1 orange

              3-4 crushed garlic cloves

                1 lemon split into two, plus the zest of another lemon

                  2 fresh fennel bulbs split into large Pieces

                    4 large peeled whole carrots

                      2 yellow onions divided into halves

                        1 cup white wine or light chicken broth or combo of the two

                          Salt and pepper for seasoning (About 1 tsp salt per kilo as a guide)

                            Instructions

                            • Heat up the oven to 250 degrees celcius
                              Rinse and dry inside cavities of the Turkey
                              Mix your salt and pepper to taste in a bowl
                              Season the inside cavity of the turkey with a generous amount of salt and pepper
                              Fill the turkey cavity with lemon & garlic halves, a whole handfull of fresh thyme sprigs, some pieces of the fresh fennel, and of the onion.
                              Throw the rest of the vegetables at the bottom of a large roasting pan and pour in the wine or stock.
                              Tie the legs together and set the bird on the roasting tray, preferably with a rack. If not, the chopped vegetables will serve as a bed for the turkey.
                              Melt all the butter and mix with crushed garlic, chopped thyme, lemon and orange peel. Loosen the skin carefully from the breasts with your hands, and generously spread half of the butter the best you can on the breast under the skin, while avoiding breaking the skin.
                              Mix the rest of the melted-garlic-herb butter with olive oil and brush the whole turkey with it. Season the outer skin liberally with a bit of extra salt and pepper and throw in some extra fresh thyme sprigs if desired.
                              Put the turkey in the lower part of the oven and roast for 15 minutes at 250 celcius. After 15 minutes, lower the heat to 150 degrees celcius and continue roasting for about 2 1/2 hours. Base the turkey with the juices from the roasting pan, every 45 minutes. The turkey is cooked if the juices run clear when you pierce 



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