This Recipe is part of SweetMama's Thanksgiving Entertaining Guide. and SweetHome’s Traditional Turkey Feast.
Aromatic herbes de Provençe is a French-style combination of herbs including thyme, rosemary, savory and lavender. Blended with butter and spread over the turkey before roasting, it gives the finished bird a wonderful flavour, aroma and appearance.
Ingredients
1 12–14 lb (5.5–6.3 kg) fresh or frozen (thawed) grade A or free-range turkey
3 Tbsp butter, softened
1 Tbsp herbes de Provence to taste
Salt and freshly ground black pepper to taste
3-1/2 cups chicken or turkey stock
1/3 cup all-purpose flour
Directions
1. Preheat the oven to 325°F (160°C). Place the turkey in a roasting pan. Remove the neck and innards from the cavity. Place the neck in the roasting pan and discard the innards unless you want—and know how—to use them. Stuff the turkey (see Eric's options, left). Tie the legs of the turkey together with string; fold and tuck the wings under the body. Combine the butter and herbes de Provençe in a small bowl. Brush the butter mixture over the surface of the turkey; season with salt and pepper. Roast the turkey uncovered for 1½ hours, and then give the roasting pan a 180-degree turn. Roast the turkey another 1 hour and 15 minutes.
2. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C), the turkey is ready. If not, baste the bird with the pan juices and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved.
3. Transfer the turkey and neck to a large platter, tent with foil and let it rest until you’re ready to carve, at least 15 minutes.
4. To make the gravy, skim the fat from the pan drippings. Place the pan on the stovetop over medium-high heat. Add 3 cups (750 mL) of the stock to the pan and bring to a boil. Place the flour and the remaining 1/2 cup (125 mL) stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.
Chef Eric’s Tips: Before roasting, stuff the bird with Whole Wheat Turkey Dressing with Apple and Bacon. Immediately before it goes in the oven, loosely fill the main cavity of the turkey and the cavity behind the large flap of skin at the neck end of the bird. Cook any remaining dressing in a pan as described in the dressing recipe. A stuffed turkey takes longer to cook; for this weight, you’ll need to add 30 to 45 minutes more roasting time, or until the 180°F (82°C) temperature for a stuffed bird is achieved.
Serves 8
Thought that was sweet? You’ll enjoy:
Recipe excerpted from Everyone Can Cook for Celebrations by Eric Akis. Published by Whitecap Books Ltd. Copyright 2009 by Eric Akis. Photography by
Michael Tourigny. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!