Friday, November 19, 2010

Moist and Delicious Roasted Turkey

1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed
1/2 cup Ghee or Clarified Butter, softened
1/8 cup Infused Truffle Oil (optional)
5T. Coarse Sea Salt
3T. Black Pepper
3T. Finely Minced Fresh Herbs (I like parsley, sage, and thyme)
3-4 Medium Yellow Onions, quartered (you can leave the skin on)
2 Garlic Bulbs, halved (so that cloves are cut in half)
1/4 cup Extra-Virgin Olive Oil

You'll also need: 
Kitchen Twine
Roasting Pan (I've also used a baking sheet)
Baster (you can also use a spoon, it's just not as convenient)
  1. Position a rack in the lower third of an oven and preheat to 450F.
  2. In a smal bowl, mix together ghee, truffle oil (if using), 2T. salt, 1T. pepper, and herbs. Set aside. In a medium bowl, toss together onions, garlic, olive oil, 2T. salt, and 1T. pepper. Set aside.
  3. Use your hand to gently loosen the skin from the turkey breast, so that you can smear the meat with ghee mixture. Rub half of the mixture under the skin and the remaining half on the skin of the turkey. Season turkey with 1T. salt and 1T. pepper. Stuff the bird with onion and garlic mixture and tie the legs (a little bow will do), so that the mixture stays inside. 
  4. Tuck the wings behind the back* and place the turkey, breast side up, on a rack in a large roasting pan. 
  5. Roast the turkey for 45 minutes, then reduce the oven temperature to 325F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 155F, about 3 hours more. If the skin begins to brown too quickly, tent the turkey with aluminum foil. During the last 30 minutes of cooking, baste the turkey with the pan dripping every 10 minutes. 
  6. Transfer the turkey to a carving board, cover loosely with foil and let rest for 30-45 minutes before carving. Skim the fat off the pan drippings. Add 1 cup of chicken stock to the roasting pan and set over medium heat. Boil for 10 minutes, until reduced and slightly thickened (there is no flour in this gravy, so it won't be thick, but it will be flavorful and delicious!). Transfer to a bowl or gravy boat for serving. 
*If they won't tuck, don't worry about it or cover them with two small pieces of foil to avoid burning.

Pan Drippings

Reduced Gravy/Sauce

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