Chiarello's Herb Roasted Turkey

Name: Chiarello's Herb Roasted Turkey
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 177 milliliters butter; 2 carrots, halved; 4 stalks celery, halved; 2 kilograms cartons Progresso® chicken broth; 177 milliliters all-purpose flour; 3 sprigs fresh rosemary; 2 sprigs fresh sage; 2 sprigs fresh thyme; 1 lemon, halved; 3 Tbsps extra-virgin olive oil; 2 sprigs fresh oregano; 1 teaspoon salt; 946 milliliters water; 5 kilograms whole turkey

You can never have too many main course recipes, so give Chiarello's Herb Roasted Turkey a try. One serving contains 633 calories, 72g of protein, and 34g of fat. This recipe serves 12. It will be a hit at your Thanksgiving event. If you have lemon, turkey, salt, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Heat oven to 375 degrees F.

Equipment you will use

Oven

Wash the turkey, inside and out, and dry well. Coat inside and outside with olive oil. Season turkey on the outside with salt and pepper, pressing it in to adhere.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Turkey

Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey.

Ingredients you will need

Rosemary

Oregano

Whole Turkey

Lemon

Thyme

Sage

Place cooling rack or roasting rack in bottom of large roasting pan.

Equipment you will use

Wire Rack

Roasting Pan

Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey.

Ingredients you will need

Carrot

Celery

Whole Turkey

Herbs

Equipment you will use

Frying Pan

Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.

Ingredients you will need

Chicken Broth

Vegetable

Herbs

Water

Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes.

Ingredients you will need

Broth

Bone

Equipment you will use

Kitchen Thermometer

Frying Pan

Remove turkey from the pan and let rest for 15 minutes before carving. Strain and reserve pan juices, and discard vegetables.

Ingredients you will need

Vegetable

Whole Turkey

Equipment you will use

Frying Pan

While turkey is resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed.

Ingredients you will need

Butter

Whole Turkey

All Purpose Flour

Gravy

Equipment you will use

Sauce Pan

Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat. Reduce the heat and let simmer until thickened and ready to serve.

Ingredients you will need

Chicken Broth

Equipment you will use

Frying Pan

Carve turkey as desired, and serve with gravy.

Ingredients you will need

Whole Turkey

Gravy