Everyone Can Cook Everything
Herbes de Provence is a French-style combination of herbs. Spread over the turkey before roasting, it gives the finished bird a wonderful flavor, aroma and appearance.
preparation time: 20 minutes
cooking time: 2 3⁄4–3 1⁄4 hours
makes: 8 servings
INGREDIENTS
- one 12–14 lb (5.5–6.3 kg) fresh or frozen (thawed) grade A or free-range turkey
- 3 Tbsp (45 mL) butter, softened
- 1 Tbsp (15 mL) herbes de Provence
- Salt and freshly ground black pepper to taste
- 3 1⁄2 cups (875 mL) chicken or turkey stock
- 1⁄3 cup (80 mL) all-purpose flour
METHOD
- Preheat the oven to 325°F (160°C). Place the turkey in a roasting pan. Remove the neck and innards from the cavity. Place the neck in the roasting pan and discard the innards unless you want—and know how— to use them. Tie the legs together with string; fold and tuck the wings under the body. Combine the butter and herbes de Provence in a bowl. Brush over the surface of the turkey; season with salt and pepper. Roast the turkey uncovered for 1 1⁄2 hours, and then give the roasting pan a 180-degree turn. Roast the turkey another 1 hour and 15 minutes.
- Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C), the turkey is ready. If not, baste the bird with the pan juices and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved. Transfer the turkey and neck to a large platter, tent with foil and let it rest until you’re ready to carve, at least 15 minutes.
- To make the gravy, skim the fat from the pan drippings. Place the pan over medium-high heat. Add 3 cups (750 mL) of the stock and bring to a boil. Place the flour and the remaining 1⁄2 cup (125 mL) stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.
Excerpted from Everyone Can Cook Everything (Whitecap Books) by Eric Akis
Photo Credit: Photo by Michael Tourigny, from Everyone Can Cook Everything (Whitecap Books)
