Herbs de Provence Roasted Turkey
- 1 – 12 pound turkey* (thawed and thoroughly dried)
- ½ cup Herbs de Provence EVOO
- ¼ cup Herbs de Provence dried seasoning (store bought or homemade)
- 2 tablespoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 sweet onion, coarsely chopped
- 3 celery ribs, coarsely chopped
- 3 carrots, coarsely chopped
- 3 sprigs of fresh thyme
- ½ cup water
- How to Spatchcock a Turkey (from Bon Appétit November 2014): With turkey breast side down, use poultry sheers to cut along both sides of the backbone. Reserve backbone to make homemade stock. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). Turn the turkey skin side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give away. Trim away any excess fat.
- Preparing the Bird: Rub Herbs de Provence EVOO all over the turkey . . . under the skin, on top of the skin, in the “cavity” (that you’ve now flattened). Combine Herbs de Provence dried seasoning, salt, and pepper. Liberally sprinkle all over the turkey (once again . . . under the skin, on top of the skin, and in the “cavity”). Set aside.
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil. Arrange chopped vegetables and fresh thyme sprigs on the bottom of the baking sheet. Pour ½ cup water over vegetables and lay wire rack directly on top. Place prepared turkey skin-side up on the rack and roast turkey for 45 minutes. Reduce heat to 375 degrees and continue roasting until an instant read meat thermometer inserted into the thickest part of the thigh registers at least 165 degrees (45-60 minutes longer). Remove from oven and let rest for 30 minutes before carving.
- Are you looking for a way to “twist” up your gravy?!? Pour off drippings from roasting pan and cool slightly. Skim off fat (about ¼ cup – add a little EVOO if necessary). Pour into a pan and bring to a boil. Whisk in ½ cup flour and cook for a few minutes, stirring constantly. Place drippings in a large measuring cup and add enough broth to equal 4 cups. Slowly whisk broth into flour mixture. Stir in 1-2 teaspoons of your favorite ATOO’s balsamic vinegar (ideas: Traditional, Fig, Espresso, or Maple). Bring to a boil and cook until desired thickness is reach. Season with salt and pepper.
- *Turkey may be brined overnight if desired. Make sure to rinse thoroughly and dry completely before continuing recipe.
- Check out the article and video at http://www.bonappetit.com/recipes/holidays-recipes/article/how-you-roast-turkey and learn how to properly spatchcock a turkey.
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