Juicy Roast Turkey with Herbes de Provence

Name: Juicy Roast Turkey with Herbes de Provence
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters apple juice; 2 ribs celery ribs, cut into 2-inch-long chunks; 473 milliliters dry white wine; 10 fresh sage leaves; 1 Granny Smith apple, cored, seeded, and quartered; 1 Tbsp herbes de Provence; 12 servings Freshly ground pepper, to taste; 12 servings Sea salt, to taste; 4 Tbsps unsalted butter; 5 kilograms whole fresh turkey; 1 yellow onion, quartered

Juicy Roast Turkey with Herbes de Provence might be just the main course you are searching for. This gluten free and primal recipe serves 12. One serving contains 553 calories, 70g of protein, and 22g of fat. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of apple juice, onion, turkey, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Remove giblets from both cavities of turkey, and rinse inside and out. Loosen skin of turkey breasts, and place 2 tablespoons butter and 4 to 6 sage leaves under skin of each breast. Season turkey inside cavity and all over outside with herbes de Provence, sea salt, and pepper.

Ingredients you will need

Herbes De Provence

Turkey Breast

Sage

Sea Salt

Butter

Pepper

Whole Turkey

Place onion, apple, celery, and remaining sage leaves in cavity of turkey and on bottom of heavy-duty roasting pan as a rack for turkey.

Ingredients you will need

Sage

Celery

Whole Turkey

Apple

Onion

Equipment you will use

Roasting Pan

Pour wine and apple juice in pan.

Ingredients you will need

Apple Juice

Wine

Equipment you will use

Frying Pan

Place turkey in pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Cover breast with foil, leaving legs exposed. Roast at 400 for 1 hour 30 minutes.

Equipment you will use

Aluminum Foil

Remove foil. Roast 1 hour more, basting every 20 minutes with pan drippings, until juices run clear when a small knife is inserted into thickest part of thigh or an instant-read thermometer registers 165 when inserted into thickest part of thigh.

Equipment you will use

Kitchen Thermometer