If you’ve been assigned to cook the turkey this year, this recipe’s fresh herbs and spices are sure to spread a welcoming aroma throughout your home.
Makes 8 servings
Ready in about three hours and 25 minutes, plus 15 minutes of standing time
1 turkey (10-12 lb)
2 tbsp chopped fresh parsley
1 tbsp finely grated lemon zest
2 tsp chopped fresh rosemary
3 garlic cloves, minced
1 lemon, cut into wedges, plus extra for serving
1 medium onion, cut into wedges
1 bulb garlic, top and bottom cut off to expose cloves
3 sprigs fresh sage, thyme and/or rosemary, plus extra for serving
2 large sweet onions, halved and cut into ¼-inch thick slices
4 garlic cloves, sliced
1 cup chicken stock or broth
1 tsp balsamic vinegar
2 tsp chopped fresh sage
1. Preheat oven to 325 degrees. Remove neck and giblets from turkey. Rinse turkey body cavity and pat dry with paper towels. In small bowl, combine parsley, lemon zest, rosemary and minced garlic, then season with salt and black pepper. Use your fingers to loosen skin from turkey breast and legs, and spread herb mixture under skin (over breast and legs). Place lemon, onions, garlic bulbs and herb sprigs loosely into cavity. Skewer neck skin to back. Tuck drumstick ends under band of skin across tail (if present), or tie drumsticks to tail using 100 percent cotton kitchen string. Twist wing tips under back.
2. Place turkey, breast-side up, on rack in shallow roasting pan. Lightly spray surface of turkey with spray oil. Sprinkle with additional salt and black pepper. Insert oven thermometer into center of inside thigh muscle. (Thermometer should not touch bone.) Cover turkey loosely with foil and roast two and half hours. Remove foil, then cut band of skin or string between drumsticks so thighs cook evenly. Roast 30 to 45 minutes more, or until thermometer registers at least 175 degrees in thigh. (Drumsticks should move easily in their sockets.)
3. Meanwhile, prepare gravy: Lightly spray large nonstick skillet with spray oil and heat over medium-low heat. Place onions and garlic in skillet and season with salt. Cook, covered, 13 to 15 minutes, or until onions are tender and release some liquid, stirring occasionally. Uncover skillet and increase heat to medium-high. Cook five minutes more, or until onions are golden, stirring frequently.
4. In blender or food processor, combine caramelized onion mixture, stock and vinegar and season with black pepper. Cover and blend or process until smooth. Stir in sage. (Reheat gravy before serving, if needed.)
5. Remove turkey from oven and cover with foil. Let stand 15 minutes before carving. Remove lemon, onions, garlic and herb sprigs from cavity and discard. Transfer turkey to cutting board and carve, removing and discarding skin. Serve with gravy.