Sunday, November 2, 2014

How to Cook an Amazing Fresh Herb & Wine Turkey

 This is seriously easy and packed with flavor! Use fresh or dried herbs!

I had a seriously packed day today, but knew that bird was waiting to be turned into something amazing, and just have to move when you are moved...and the creative wave begins...and Voilà! It is not that complicated, but fulfilling-when it turns out perfect-and they all just wonder how you do it!  The kudos are priceless!
Easy directions:
Preheat oven to 425degrees
Thawed or fresh turkey, rinsed, patted dry, internals removed.
1/4 stick of butter-cold...rub on skin.
Add further olive oil to drizzle over bird
Lightly Sea Salt & Pepper skin
Rosemary-pick apart fresh pieces and drop sporadically over bird
Stuff bird with chopped garlic, onion, celery, and carrots
Lemon or other citrus optional in bird or in pan
Pour 1/4 cup of water in bottom of roaster to help steam
Tie up legs and bottom firmly, and tuck wings up and under the upper back.

Melt 1/2 stick butter, 2 tbsp. of fresh thyme, and 1/4 cup white wine.
Keep this warm on stove and baste bird every 30 minutes with this beautiful sauce. Cook 15 minutes and drop tetemperature  to 350 degrees. After first hour, monitor temperature of bird in the breast and upper leg.

When temperature reaches 165 degrees, internally, remove roaster and place on top of
stove. Cover with tented foil to allow juices to uptake into the bird. Allow to
rest at least one hour.

The great thing about turkey, is that you can make one and turn it into a week's worth of meals; each with it's own unique sophistication, flavor, and charm. Even sandwiches are better when the turkey is roasted at home. So, I love to add a little bit of charm to our lives by making my own...hope you enjoy it as much as we do... 

Bon Áppetit!