Monday, December 2, 2013

Turkey with Herbes de Provence 2013

I experimented with my turkey recipe this year [Click here for more about this recipe]. I cut out a few steps in the gravy process. I also eliminated the butter from the gravy. I saw some where [maybe the Chew?] that turkey fat had less saturated fat than butter. So I used the turkey fat to saute the mushrooms. It turned out great. No one noticed a difference. I did remember to get photos of the whole bird this year. I also photographed some of the gravy process. If you are looking for a new turkey recipe this one is delicious, tried and true.

Turkey with Herbes de Provence
Yield: 8 to 10 servings


1 (14 to 15-pound) turkey, neck and giblets reserved
1 lemon, cut into wedges
1 onion, cut into wedges
1 celery rib, cut into pieces
1 carrot, cut into pieces
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
6 fresh thyme sprigs
2 Tbsp unsalted butter
2 Tbsp herbes de Provence
3/4 tsp Lawry’s Seasoned Salt
3/4 tsp Tony’s Creole Seasoning
1 Tbsp olive oil
Kosher salt
Freshly ground black pepper
8 cups canned low-sodium chicken broth (approximate amount)
8 oz mushrooms, sliced
1/3 cup all-purpose flour


To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Pat the turkey dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Season the turkey inside and out with salt and pepper. Place the lemon wedges, onion, celery, carrot and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, seasoned salt, creole seasoning, oil, and 1 1/2 teaspoons of pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. Let turkey stand at room temperature 30 minutes before roasting.

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Remove and discard the solids from the roasting pan. Add mushrooms to the roasting pan and sauté until mushrooms begin to soften. Add chicken broth, about 1 to 2 cups, to the pan juices. Add the flour to remaining chicken broth and stir until flour is combined. Gradually stir in the roasting pan. Simmer until the gravy thickens slightly, stirring often, about 10 minutes. Taste for seasoning add salt and pepper if necessary. Serve the turkey with the gravy.

Linking to:
Stone Cottage Adventures: Tuesdays with a Twist

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