Tuesday, November 16, 2010

Herb Roasted Turkey

So this year I still feel like I'm not quite ready to host a huge Thanksgiving dinner at our house, but I really wanted to try some Thanksgiving-style recipes, so Nick and I had a dinner party for some friends instead. It was a LOT of work, but it was a lot of fun and we had a ton of leftovers, which is always a bonus when those leftovers are delicious!

For my first Thanksgiving recipe post, I decided on herb roasted turkey since, let's face it, what's Thanksgiving without turkey?

Herb Roasted Turkey

5 pound turkey breast (I made two)
Handful of chopped fresh parsley
Handful of chopped fresh sage
Handful of chopped fresh basil
Handful of chopped fresh rosemary
1/2 onion, finely chopped (we used a whole shallot-better flavor in our opinion)
2 cloves garlic, finely minced
Kosher salt and pepper
Olive oil
Chicken or vegetable stock

Combine parsley, sage, basil, rosemary, shallot, and garlic together in a bowl. You should have about 1 cup of the mixture. Lay your turkey in a roasted pan and rub the herb mixture under the skin and in the pocket fold of the breast. Rub the remaining mixture on the skin. Season with salt and pepper and rub with olive oil.

Pour about 1 cup of stock around the breast and roast in a 375 degree oven for 1 1/2-2 hours or until a meat thermometer reaches 160 degrees.

Let the meat rest for at least 10 minutes before slicing.

For gravy: Whisk a tablespoon of flour into the drippings in the roasting pan and simmer on the stove. Continue whisking the gravy until it reaches the desired consistency and pour over the turkey. Enjoy!

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