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Gourmet Roasted Turkey

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Gourmet Roasted Turkey

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2011-11-29 Other
4 8

In the style of the finest chefs of the world, this turkey I have made is the finest tasting, most delicious, and juiciest in the world. It literally falls off the bone, melts in your mouth and leaves you wanting more.

  • Servings: 30-45
  • Prep Time: 25 Minutes
  • Cook Time: 4 Hours
  • Total Time: 4 Hours 25 Minutes

Ingredients:

One Turkey 20-25 Lbs.
Large Roaster Pan 16x12"
Extra Virgin Olive Oil
Kosher Salt, coarse ground salt
Cracked Peppercorns or Coarse Ground Black Pepper
3 Whole Lemons
5 stalks Rosemary
3-4 Sprigs of Sage
1 Small Bunch of Thyme, big as two fingers
6 cloves Garlic
3 cups Chicken Broth
1 Basting Bulb
1 Meat Thermometer

Directions:

Buy fresh herbs and spices; you won't regret this decision, good herbs taste better if they are fresh.

Thaw the turkey either in a sink or tub of cool running water, or in the refrigerator. Rinse the turkey of blood, and remove any internal packages, giblet sack, or neck. Preheat oven to 350 F.

Coat the turkey with Olive Oil, then sprinkle a generous amount of salt and pepper all over the skin. Zest 3 lemons and apply the zest as well to the skin. Cut the lemons into thick slices, about 1/2 inches wide or the width of your first finger. Strip the leaves off the Rosemary and finely dice them; leave the stalks aside not to be used. Cut the stalks off the Sage and smash the stalks with the end of your chef knife to release flavor and aroma, then finely dice both the leaves and stalks. Break up the Thyme and finely chop. Peel and slice the Garlic. Stuff the lemon slices, herbs and garlic into the cavity, then add 2-3 cups of chicken broth to the cavity. Every 45 minutes use the basting bulb to refill the cavity with liquids and to baste the skin.

Helpful Tips:

Cooking times vary, but what is most important to remember is that with the liquids permeating the turkey less worry is present that the turkey will turn out dry, even if you overcook the turkey. The meat thermometer is key to seeing when the turkey is done. Insert the thermometer into the breast meat, slide it under the breast but not through the cavity wall slightly above the bone. Measure the temperature and when it reaches 180F the turkey will be done. A meat thermometer is really inexpensive and can mean you get a cooked turkey as opposed to an underdone one and risk bacteria.