There is no secret in the roast turkey, you may find several recipes in the web complicated to cook the turkey,
We will simplify for you the method of preparation, you only need to take the bird from his box, then wrapped it and leave it in the cold room temperature for two hours before cooking it. Season it very generously, pour it regularly while cooking, and rest before you sculpt.
Active time: 35 minutes
Total time: 4 hours 15 minutes
Makes 14 main-dish servings plus leftovers
- 1 (14-lb.) fresh or frozen (thawed) turkey
- 1 lemon
- 1 cup loosely packed fresh parsley leaves, chopped
- 1/4 cup loosely packed fresh sage leaves, chopped
- 2 Tbsp. fresh thyme leaves, chopped
- Salt and pepper
- 1 Tbsp. olive oil
- 1 medium carrot, coarsely chopped
- 1 medium celery stalk, coarsely chopped
- 2 small onions, each cut into quarters
- 2 Tbsp. margarine or butter
- 8 oz. sliced white mushrooms
- 6 oz. sliced cremini mushrooms
- 4 oz. sliced shiitake mushrooms
- 1 cup dry white wine
- 2 cans (14 to 14.5 oz. each) chicken broth (if needed)
- 1/3 cup all-purpose flour
- Fresh herbs and fruit for garnish
- Preheat oven to 325°F. Remove neck and giblets from the turkey cavity; set aside. Discard the liver or save for another use. Cut neck into several large pieces. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels. Place « turkey, breast side up, on small rack in a large roasting pan (17” by 11 1/2”). Scatter neck and giblets in pan around turkey.
- Grate 1 teaspoon lemon peel and place in a small bowl. Cut the lemon in half and set aside. To grated lemon peel, add parsley, sage, thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper, and stir until blended.
- To a medium bowl, add oil, carrot, and celery; stir in 2 tablespoons herb mixture to coat vegetables. Place vegetable mixture in pan around turkey. Sprinkle remaining herb mixture inside body and neck cavities, and rub all over outside of turkey. Squeeze juice from lemon halves into both cavities, and place lemon halves and 4 onion quarters in the body cavity. Place the remaining 4 onion quarters in pan around turkey. Fold wings under back of turkey. If drumsticks are not held by a band of skin or stuffing clamp, tie legs together with string.
- Cover turkey with a loose tent of foil; roast 2 1/2 hours. Remove foil and roast 1 1/4 hours.
- About 20 minutes before turkey finishes roasting, cook mushrooms for gravy: In 12-inch nonstick skillet on medium, heat margarine until melted. Add all mushrooms and cook, covered, 6 minutes. Uncover and cook 11 to 12 minutes, or until tender and golden, stirring occasionally. Remove skillet from heat and set aside.
- Turkey is done when the temperature on a meat thermometer, inserted into the thickest part of thigh next to the body, reaches 175° to 180°F and breast temperature reaches 165°F.
- When the turkey is done, carefully lift from roasting pan and tilt to allow juices to run into pan. Place turkey on platter; cover loosely with foil.
- Complete gravy: Remove rack from roasting pan. Strain pan drippings into the 4-cup liquid measuring cup or medium bowl, leaving neck and giblets in the pan. Let drippings stand for about 1 minute to allow fat to separate from meat juices. Spoon 1/4 cup fat from drippings into 2-quart saucepan. Discard any fat remaining in the pan.
- Place roasting pan over 2 burners on top of the range, and cook 2 to 4 minutes on medium-high to brown giblets, neck, and bits on the bottom of the pan, stirring constantly. Carefully add wine to roasting pan and boil about 3 minutes, or until wine is reduced by half, stirring until browned bits are loosened from bottom of the pan. Strain wine mixture into meat juices in measuring cup; add any additional meat juices on a platter. Discard neck and giblets. Add enough broth to meat-juice mixture in the cup to equal 4 cups total. (Save any leftover broth for another use.)
- With wire whisk, mix the flour into fat in saucepan; cook on medium 3 to 4 minutes, or until mixture turns golden-brown, whisking constantly. While still whisking, gradually add the meat-juice mixture to saucepan; cook on medium-high until mixture boils and thickens, stirring frequently; boil 1 minute. Stir in mushroom mixture; heat through. Pour gravy into a gravy boat and serve with turkey. Garnish platter with herbs and fruit. Makes about 6 cups gravy.
For Roast Turkey with White Wine Gravy
Prepare Roast Turkey with Wild Mushroom Gravy as above, but omit margarine, mushrooms, and all of Step 5, and increase white wine to 1 1/2 cups. Makes about 4 cups gravy.