turkey de provience

This recipe is best with:

 

 Ingredients 
  • (14 to 15-pound) turkey, neck and giblets reserved
  • 1 orange, cut into wedges
  • 1 lemon, cut into wedges
  • 1 onion, cut into wedges
  • 1 tablespoon Cape Culinary dried rosemary
  • 1 tablespoon Cape Culinary dried oregano
  • ½ tablespoon Cape Culinary dried Sage
  • 7 tablespoons unsalted butter
  • 2 tablespoons Cape Culinary Herbs de PROVIENCE
    1 tablespoon olive oil
  • 1 ½ teaspoons freshly ground rock salt
  • 1 ½ teaspoons freshly ground black pearl peppercorns
  • 6 cups canned low-salt chicken broth / Stock
  • 1/3 cup flour

Preparation

  • Position the rack in the lowest level of the oven and preheat to 400 degrees F.
  • Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion; add half the dried herbs in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Mix 2 tablespoons of butter, the herbes de Provence, oil, and 1 ½ teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts once this is done rub the butter mixture all over the turkey.
  • Cover and refrigerate over night. Let stand at room temperature 30 minutes before roasting.
  • Cover the turkey breast with foil. Roast for 20 minutes.
  • Pour 3 cups of broth / stock into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining dried 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 / stock into the pan.
  • Roast the turkey until a the thermometer 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.

    • Enjoy this at your next Christmas dinner.