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Name: Roast Turkey
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: Mustard; olive oil; Ground pepper; 1 tb Tarragon; 1 8 lb turkey; (8 to 10); 1 tb Chives; snipped; 1 tb Dill; 4 tb Parsley; 6 oz Butter; 1 tb Sage

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INGREDIENTS

Mustard
olive oil
Ground pepper
1 tb Tarragon
1 8 lb turkey; (8 to 10)
1 tb Chives; snipped
1 tb Dill
4 tb Parsley
6 oz Butter
1 tb Sage

Servings

INSTRUCTIONS

Place the butter in a bowl and add it to the mustard, pepper and herbs. Mix all these ingredients together with a wooden spoon. Next put your finger between the skin and the flesh of the turkey and then try to put your whole hand inside the pocket between the skin and flesh of the turkey. This will help the elasticity of the skin so that you can get the butter and herb mix down inside the skin of the turkey. So now push the butter and herb mix down inside this space and spread it, using your hand, all around the breast of the bird. Crack some black pepper over the breast of the turkey and tie, using some kitchen string, the legs of the bird together, to help retain the shape of the bird while it is in the oven. Next take a metre long piece of foil and place the turkey in the first third of it, so that when the turkey sits in the baking tray there is enough foil to be able to wrap over the breast of the turkey as well as the sides. Dribble some olive oil in the baking tray and also around the turkey before you close the foil firmly up. The turkey then needs to go into a hot oven for 20 minutes per pound and 20 minutes over. Once it is cooked, remove it from the oven and lift the turkey off the foil and let it sit for 10 minutes. Ladle the juices through a sieve into a bowl for the gravy. The turkey is now ready to carve and serve.

NOTES

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Roast Turkey

Mustard
 olive oil
 Ground pepper
1 tb Tarragon
1 8 lb turkey; (8 to 10)
1 tb Chives; snipped
1 tb Dill
4 tb Parsley
6 oz Butter
1 tb Sage

Place the butter in a bowl and add it to the mustard, pepper and herbs.    Mix all these ingredients together with a wooden spoon. Next put your  finger between the skin and the flesh of the turkey and then try to put  your whole hand inside the pocket between the skin and flesh of the turkey.  This will help the elasticity of the skin so that you can get the butter  and herb mix down inside the skin of the turkey.    So now push the butter and herb mix down inside this space and spread it,  using your hand, all around the breast of the bird. Crack some black pepper  over the breast of the turkey and tie, using some kitchen string, the legs  of the bird together, to help retain the shape of the bird while it is in  the oven.    Next take a metre long piece of foil and place the turkey in the first  third of it, so that when the turkey sits in the baking tray there is  enough foil to be able to wrap over the breast of the turkey as well as the  sides.    Dribble some olive oil in the baking tray and also around the turkey before  you close the foil firmly up.    The turkey then needs to go into a hot oven for 20 minutes per pound and       20    minutes over.    Once it is cooked, remove it from the oven and lift the turkey off the foil  and let it sit for 10 minutes. Ladle the juices through a sieve into a bowl  for the gravy. The turkey is now ready to carve and serve.

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Nutrition

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Serving Size: 1 Serving (405g)
Recipe Makes: 1 servings

Calories: 2708
Calories from Fat: 2708 (100%)

Amt Per Serving		% DV

	Total Fat 303.9g	405 %
	Saturated Fat 178.9g	894 %
	Monounsaturated Fat 91.4g
	Polyunsanturated Fat 13.4g
Cholesterol 731.4mg		225 %
Sodium 1986.1mg		68 %
Potassium 355.9mg		9 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 2.8g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2708

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