Herb Roasted Turkey

herb roasted turkeyI made this last week to test it for Thanksgiving.  It is soooo good and it happens to be gluten free, nut-free, soy free, refined sugar free, grain free and egg free!   I grew all of the herbs in my garden so it was very satisfying to create this delicious recipe without having to purchase a single herb from the grocery store.

Serves 8-10 with leftovers

Ingredients:

  • 1 (12-14 lb) turkey
  • 1 cup unsalted butter, room temperature
  • Finely grated zest of 1 lemon
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh sage
  • kosher salt
  • freshly ground black pepper
  • 1 cup chicken stock
  • 4-5 lemons cut into wedges

Preparation:

  • Remove thawed turkey from refrigerator 1 hour before you’re planning to roast.  Remove the neck and giblets.  Rinse the turkey inside and out and dry well with paper towels.
  • Move the oven rack to the lowest position and preheat the oven to 425F.
  • In a blender combine the butter with lemon zest, herbs, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Starting at the neck end, slide your hand between the skin and breast meat to loosen the skin.  Rub half of the remaining herb butter under the skin.  Season the cavity of the turkey with salt and pepper.  Place the lemon wedges in both cavities.  Tie the legs together with kitchen string.  Place the turkey on a rack in a roasting pan and slather the remaining herb butter all over the outside of the turkey.  Season with more salt and pepper.
  • Roast the turkey for 30 minutes.  Reduce oven temperature to 350F, pur the chicken stock into the pan, and tent the turkey with a piece of foil.  Cook the turkey for another 3-3.5 hours, basting with the pan juices ever 30 minutes. 
  • After 2.5 hours, begin checking the temperature of the turkey by sticking an instant read thermometer into the thickest part of the thigh.  When the temperature reaches 175F, the turkey is ready.  Remove the turkey from the oven, cover with foil, and let rest for 30 minutes before serving.

Courtesy of Simply Gluten Free Magazine.

 

 

November 16th, 2015