Dr. Bob’s Herb Roasted Turkey
Nothing could be simpler than roasting a turkey. Honest! Think of it as a big chicken. No doubt, you have roasted one of those (or I could be wrong). This recipe is very simple, making the most of the traditional bird’s flavor. The dressing is baked separately, allowing the bird to roast evenly and more quickly than if stuffed. It also will be easier to carve and serve.
10-12 lb. turkey, fresh preferred, if available
1 onion, peeled and quartered
2 stalks celery, cut into 2″ cubes
3-4 sprigs parsley
2-3-Tbs. Herbes de Provence
2-3 oz. organic butter melted
Celtic Sea Salt and freshly ground black pepper to taste
Remove neck, gizzard, heart, and wing tips and reserve for making stock for both dressing and gravy. (See dressing recipe). Can be done a day ahead.
Wash turkey inside and out, and pat dry. Place onion, celery, and parsley inside turkey together with 1 Tbs. Herbes de Provence, salt and pepper. Truss turkey, if necessary, and brush with some of the melted butter. Sprinkle generously with the Herbes de Provence and salt and pepper. Can be done the night before and refrigerated, if desired. When ready to roast, preheat over to 425 F.
Also, butter or oil the roasting rack, and place the turkey, breast down, on the rack in the roasting pan. Place in oven and bake thirty minutes, basting once after fifteen minutes. Turn turkey breast side up, reduce heat to 325 F, and continue roasting; baste with the butter or pan juices every 15-20 minutes.
Bake approximately 15- 20 minutes per pound until breast meat registers 170 F. Test by sticking meat thermometer in thickest part of breast and not touching bone. When done, remove to warm platter and cover loosely with a piece of aluminum foil until ready to carve.