Herb Roasted and Braised Turkey

Name: Herb Roasted and Braised Turkey
Prep time: 4 h 55 min
Cook time: 4 h 55 min
Total time: 4 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 3 larges carrots, cut into 1-inch pieces; 3 large stalks celery, cut into 1-inch pieces; 3 liters homemade chicken stock; 2 Tbsps all-purpose flour; 2 Tbsps finely chopped fresh flat-leaf parsley; 8 servings Mixed chopped fresh herbs, such as parsley, rosemary, sage and thyme. optional; 2 Tbsps finely chopped fresh rosemary; 2 Tbsps finely chopped fresh sage; 2 Tbsps finely chopped fresh thyme leaves; 2 larges onions, quartered; 1 head roasted garlic, cloves removed and peeled; 8 servings Salt and freshly ground black pepper; 8 kilograms whole fresh turkey, rinsed well and patted dry; 1 sticks unsalted butter, slightly softened; 2 Tbsps unsalted butter; 8 servings Splash of white wine, optional

Herb Roasted and Braised Turkey might be just the main course you are searching for. This recipe covers 53% of your daily requirements of vitamins and minerals. One portion of this dish contains around 159g of protein, 61g of fat, and a total of 1413 calories. This recipe serves 8. A mixture of herbs, splash of wine, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Remove the turkey from the refrigerator 1 hour before roasting.

Ingredients you will need

Whole Turkey

Combine the butter, parsley, rosemary, sage and thyme and in a food processor and process until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Rosemary

Parsley

Butter

Thyme

Sage

Equipment you will use

Food Processor

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Sprinkle the cavity of the turkey with salt and pepper and fill the cavity with half the carrots, celery and onions. Rub the entire turkey with the herb butter and sprinkle liberally with salt and pepper.

Ingredients you will need

Salt And Pepper

Carrot

Butter

Celery

Onion

Whole Turkey

Dry Seasoning Rub

Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Place the remaining vegetables on the bottom of a large roasting pan.

Ingredients you will need

Vegetable

Equipment you will use

Roasting Pan

Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

Ingredients you will need

Chicken Stock

Vegetable

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven

Remove the turkey from the oven, transfer to baking sheet, tent loosely with foil and let rest 30 minutes before slicing.

Ingredients you will need

Whole Turkey

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Remove the legs for braising. Strain the drippings into a bowl and discard the solids.

Equipment you will use

Bowl

Add enough stock to make 4 cups liquid.

Ingredients you will need

Stock

Bring the liquid to a simmer, transfer to a roasting pan, add the legs, cover with foil and braise until tender in a 350 F degree oven about 1 hour.

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

For the gravy: Melt the butter in a medium pan over high heat.

Ingredients you will need

Butter

Gravy

Equipment you will use

Frying Pan

Add the roasted garlic and cook for a minute.

Ingredients you will need

Roasted Garlic

Whisk in the flour and cook until lightly golden brown. Slowly whisk the drippings into the flour mixture, bring to a boil and whisk until the mixture begins to thicken and the flour taste has been cooked out, about 5 minutes.

Ingredients you will need

All Purpose Flour