Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme – perfect for Turkey Day!
What You’ll Need:
¼ cup plus 1 tablespoon coarse sea salt or Kosher salt
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried rubbed sage
1 ½ teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, coarsely torn
1 teaspoon finely grated lemon peel
1 -2 Tablespoons olive oil
1 8 – 10 pound turkey breast or whole fresh turkey
1 large onion, chopped
1 large celery stalk, chopped
1 Tablespoon minced garlic (3 cloves)
1 whole lemon, chopped with peel
6 Tablespoons unsalted butter, room temperature
2 cups (or more) Low Sodium Chicken Stock
1 cup dry white wine
3 1/2 cups (about) low sodium chicken stock
2 Tablespoons butter
2/3 cup chopped shallots
1/2 cup all purpose flour
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
What to Do:
For herbed salt:
Rub first 6 ingredients in small bowl to crush herbs finely. Note: Can be made 1 week ahead! Then, cover and store at room temperature. Stir in peel before using.
Rinse turkey inside and out (do not pat dry). If using a whole turkey, pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Rub entire turkey breast inside and out with olive oil and then with herbed salt. Using plastic wrap, wrap turkey breast tightly or place entire turkey into roasted bag, close bag. Place on baking sheet; refrigerate 18 to 24 hours.
Set rack at lowest position in oven and preheat to 325°F. Stir chopped onion, garlic, celery and lemon in small bowl. Divide onion mixture and place under skin of the breast and between main and neck cavities of whole turkey. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan. Pour in 1 cup of chicken stock and 1 cup wine into bottom of the roasting pan.
Roast turkey breast 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly. Roast turkey breast 20 minutes per pound. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
Add enough chicken stock to degreased pan juices to measure 5 1/2 cups total.
In a sauté pan melt 2 tablespoons of butter, add shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Season with salt and pepper.
Serves 8 – 12