Herb Roasted Turkey

      Herb Roasted Turkey

 
 
  • ½ C. chopped Italian Parsley
  • 2 T. Rosemary chopped
  • ¼ C. of olive oil
  •  
  • 1 14-pound turkey
  • 2 C. onion, diced
  • 1 ½ C. celery
  • 1 C. carrots, diced
  • 2 C. chicken broth
  •  
  • For gravy
  • 3 C chicken broth
  • 3 T AP flour
  • 3T. Butter
  •  
 
1.      Preheat the oven to 375 degrees on pure convection.
2.      Place the turkey in a large roasting pan, and slide your hand under the skin of the turkey breast to loosen the skin. 
3.      Mix the first three ingredients together in a small bowl. Rub ½ of the mixture under the skin, and ½ over the outside of the turkey. 
4.      Arrange the onion celery and carrots around the out side of the turkey. 
5.      Pour two cups of the broth into the roasting pan.
6.      Roast the turkey for one hour and forty-five minutes, or until the internal temperature reaches 165 degrees.
 
For the Gravy
1.      Strain the pan juices into a measuring cup. Add enough broth to the pan juices to equal 3 cups.
2.      Transfer the liquid to a heavy medium saucepan and bring to a boil.
3.      In another pan heat over medium heat, then add the butter. 
4.      Allow to melt, and then sprinkle the flour over the butter. Whisk to incorporate. 
5.      Add 1 Cup of the stock to the roux. Whisk vigorously to break up the flour. 
6.      As the stock incorporates, add another cup.
7.      Repeat until the gravy reaches the desired texture.
8.      Season with salt and pepper and serve.

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