Recipe

December 19, 2012

Roast Turkey With Herbes De Provence Recipe

Recipe:

Step 1: Preheat the oven to 325°F.

Step 2: 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. Tie the legs together with string; fold and tuck the wings under the body.

Step 3: Combine the butter and herbes de Provence in a bowl. Brush over the surface of the turkey; season with salt and pepper.

Step 4: Roast the turkey uncovered for 1-1/2 hours, and then give the roasting pan a 180-degree turn. Roast the turkey another 1 hour and 15 minutes.

Step 5: Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F, the turkey is ready. If not, baste the bird with the pan juices and roast 15-30 minutes more, or until the 170°F temperature is achieved. 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.

Step 6: To make the gravy, skim the fat from the pan drippings. Place the pan over medium-high heat. Add 3 cups of the stock and bring to a boil.

Step 7: Place the flour and the remaining 1/2 cup stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes.

Step 8: Carve the turkey and serve the gravy in a sauceboat alongside.

Note: Before roasting, stuff the bird with your favourite stuffing.

See more recipes from Eric Akis.

Reprinted with permission from Eric Akis’s Everyone Can Cook Everything (2012 Whitecap Books).

Ingredients

One 12-14 lb. fresh or frozen (thawed) grade A or free-range turkey
3 tbsp butter, softened
1 tbsp herbes de Provence
Salt and freshly ground black pepper to taste
3-1/2 cups chicken or turkey stock
1/3 cup all-purpose flour

Directions

Yield:

Step 1: Preheat the oven to 325°F.

Step 2: 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. Tie the legs together with string; fold and tuck the wings under the body.

Step 3: Combine the butter and herbes de Provence in a bowl. Brush over the surface of the turkey; season with salt and pepper.

Step 4: Roast the turkey uncovered for 1-1/2 hours, and then give the roasting pan a 180-degree turn. Roast the turkey another 1 hour and 15 minutes.

Step 5: Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F, the turkey is ready. If not, baste the bird with the pan juices and roast 15-30 minutes more, or until the 170°F temperature is achieved. 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.

Step 6: To make the gravy, skim the fat from the pan drippings. Place the pan over medium-high heat. Add 3 cups of the stock and bring to a boil.

Step 7: Place the flour and the remaining 1/2 cup stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes.

Step 8: Carve the turkey and serve the gravy in a sauceboat alongside.

Note: Before roasting, stuff the bird with your favourite stuffing.

See more recipes from Eric Akis.

Reprinted with permission from Eric Akis's Everyone Can Cook Everything (2012 Whitecap Books).

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