RECIPE #1: HERB ROASTED TURKEY
- Feeds: 10-12
- Ready In: 3.5 hours
Prepare the turkey.
- One 10-15 lb turkey
First things first, preheat the over to 475 degrees. Then spray a large roasting pan with olive oil or cooking spray. Open the turkey over a clean sink or on a large cutting board. (This will make it easier to clean and disinfect the working area you use for the raw turkey.) Remove any giblets or the neck from inside the turkey. Set them aside. Place the turkey, breast side up, in the roasting pan and pat it dry with paper towels.
Add the seasonings.
- 1/4 cup fresh rosemary (chopped, plus 10 sprigs)
- 1/4 cup fresh oregano (chopped, plus 10 sprigs of thyme, sage, and/or oregano)
- 2 Tbsp olive oil
- 1 tsp sea salt
Combine chopped herbs with oil, salt and pepper in a small bowl. Spread this mixture all over the turkey, including inside the turkey. Place about 10 sprigs of fresh herbs inside the turkey and the remaining herb sprigs around the base of the turkey in the roasting pan.
Add the aromatics and roast the turkey.
- 2 lemons (cut into large chunks, with the peel)
- 1 orange (cut into large chunks, with the peel)
- 1 apple (cut into large chunks, with the peel)
- 2 white onions (cut into large chunks)
Place inside the turkey. For any pieces that won’t fit inside the turkey, place them around the turkey in the roasting pan. Tuck the tips of the turkey wings under the turkey to keep them from browning too quickly and if you have kitchen twine, tie the turkey legs together. (If you don’t have kitchen twine, don’t worry about this part.) Pour 3 cups of water into the roasting pan around the base of the turkey. (If cooking the giblets and/or turkey neck, you can add them now around the base of the turkey.) Roast the turkey at 475 degrees for 45 minutes, and the skin will become golden brown.
Reduce heat and roast longer.
Remove the turkey from the oven and reduce the oven temperature to 350 degrees. Place a double layer of foil just over the turkey breasts (this will keep them from drying out — just cut the foil to fit only the breast area). Place the turkey back in the oven and roast for another 1 1/2 to 1 3/4 hours (if the liquid in the pan dries up, you can add another cup of water). The turkey is done when a meat thermometer registers 165 degrees in the thickest part of the turkey, such as the thigh. Let the turkey “rest” for 20 minutes before serving.
[Read more…] about Healthy at Home: Thanksgiving Edition