1 13 to 13.5 Turkey 4 carrots 2 onions 4 celery stalks 2 sticks of softened butter 2 tbsp of kosher salt Black pepper to taste 4 branches of rosemary, divided 4 branches of fresh saged, divided 2 sprigs of fresh thyme 1 full head of garlic 1/4 cup of all-purpose flour 3 cups of chicken stock, divided Extra virgin olive oil 2 lemons, zest, and juice 2 tbsp of butter
Directions:
Make sure your turkey has been completely defrosted and padded dried. Roughly chop the Mirepoix " carrots, onions and celery". no peeling needed, just washed. Add Mirepoix to the bottom of your roasting pan. In a food processor blend rosemary, sage, thyme, lemon zest, lemon juice, and garlic with a splash of olive oil, a pinch of salt and black pepper. In a mixing bowl add the softened butter, the herbs blend, kosher salt, and black pepper, mix well. Remove the giblets from the turkey and place them at the bottom of roasting pan. With your fingers get under the turkey skin very gently, without breaking the skin. You may use a small spatula, do not use any sharp objects. Stuff seasoned butter under the skin. The rest of the butter mixture rub all around the bird. Season the cavity with a pinch of salt and black pepper. Inside the turkey cavity, add a couple of pieces of onions, carrots, and celery from the Mirepoix. Roast at 325° until the internal temperature reaches 165°.That's about 15 minutes per pound. Mine took about 3 hours. Let the turkey rest between 20 to 30 minutes before carving.
For the Gravy: In a pot over medium heat, add 2 tbsp of butter. Once the butter melts, add the flour and let it cook off, for about a minute or two. Remove all vegetables and liquid from the bottom of the roasting pan and add to the pot. Add 2 cups of chicken stock into the pot. Cook for about 20 minutes. Reduce the heat to low and drain everything out of the pot. Simmer the gravy on low heat until it thickens up. Once the gravy is to your liking, remove from the heat and serve
Ingredients:
ReplyDelete1 13 to 13.5 Turkey
4 carrots
2 onions
4 celery stalks
2 sticks of softened butter
2 tbsp of kosher salt
Black pepper to taste
4 branches of rosemary, divided
4 branches of fresh saged, divided
2 sprigs of fresh thyme
1 full head of garlic
1/4 cup of all-purpose flour
3 cups of chicken stock, divided
Extra virgin olive oil
2 lemons, zest, and juice
2 tbsp of butter
Directions:
Make sure your turkey has been completely defrosted and padded dried.
Roughly chop the Mirepoix " carrots, onions and celery". no peeling needed, just washed.
Add Mirepoix to the bottom of your roasting pan.
In a food processor blend rosemary, sage, thyme, lemon zest, lemon juice, and garlic with a splash of olive oil, a pinch of salt and black pepper.
In a mixing bowl add the softened butter, the herbs blend, kosher salt, and black pepper, mix well.
Remove the giblets from the turkey and place them at the bottom of roasting pan.
With your fingers get under the turkey skin very gently, without breaking the skin. You may use a small spatula, do not use any sharp objects.
Stuff seasoned butter under the skin. The rest of the butter mixture rub all around the bird.
Season the cavity with a pinch of salt and black pepper.
Inside the turkey cavity, add a couple of pieces of onions, carrots, and celery from the Mirepoix.
Roast at 325° until the internal temperature reaches 165°.That's about 15 minutes per pound. Mine took about 3 hours.
Let the turkey rest between 20 to 30 minutes before carving.
For the Gravy:
In a pot over medium heat, add 2 tbsp of butter.
Once the butter melts, add the flour and let it cook off, for about a minute or two.
Remove all vegetables and liquid from the bottom of the roasting pan and add to the pot.
Add 2 cups of chicken stock into the pot.
Cook for about 20 minutes.
Reduce the heat to low and drain everything out of the pot.
Simmer the gravy on low heat until it thickens up.
Once the gravy is to your liking, remove from the heat and serve
Enjoy! Buen Provecho!
Hey kelvin, I love your recipes !!! Blessings for you and also, whats the name of the song at the beginning ?
ReplyDeleteThank you. The name of the song in the intro is called "Time is against us" by _91nova
Delete