SUNDAY BITES

Today I’m sharing my mom’s fool proof turkey recipe. I’ve watched her make this recipe every year for over 15 years. Roasting a giant turkey can seem intimidating but with the right recipe it’s actually easier than it seems. This is a French take on roasted turkey with Herbs de Provence, citrus, and fresh herbs providing the aromatic flavor. This was actually my very first time making this recipe without my mom. It turned out moist and full of flavor. If any of you decide to try out this recipe I’d love to hear how it goes.  Hope you enjoy your time with your family this coming week and be sure to check back for my best of Black Friday deals.

Ingredients:

1 turkey 13 to 15 pounds

2 oranges quartered

1 onion quartered

1 lemon quartered

6 sprigs Rosemary, divided

6 sprig sage, divided

6 sprigs oregano, divided

8 tablespoons (1 stick) unsalted butter at room temperature, divided

2 tablespoons herbs to Provence

1 tablespoon olive oil

1 1/2 teaspoons salt 1 1/2 teaspoons pepper

4 cups low-sodium chicken broth

Directions:

Heat oven to 400°F. Insert the orange, onion, lemon, and two sprigs each rosemary, sage and oregano into the cavity of your turkey.  Tie the legs together with kitchen string. In small bowl combine 1 stick of butter, herbs de Provence, olive oil, salt and pepper. Spread half the mixture under the turkey skin and the remainder over the breast, thighs, and wings. Place in roasting pan and cover with foil. Roast for 20 minutes. Add 3 cups of broth and the remaining herb sprigs and orange quarters.  Roast 40 minutes. Reduce oven to 350°F, remove foil. Add 1 cup of broth and return to oven for another 2 1/2 to 3 hours or until instant-read thermometer reads 175°F.  Baste the turkey with your broth every 30 minutes or so. Remove from pan.  Let’s stand 30 minutes before carving.  Serve and enjoy.

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