Turkey with Herbes de Provence and Citrus

Thank you Giada

Still searching for what to cook ?

Name: Turkey with Herbes de Provence and Citrus
Prep time: 45 min
Cook time: 2 h 20 min
Total time: 3 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 (14 to 15-pound) turkey neck and giblets reserved; 1 orange, cut into wedges; 1 lemon, cut into wedges; 1 onion, cut into wedges; 6 fresh rosemarysprigs; 6 fresh sagesprigs; 6 fresh oreganosprigs; 7 tablespoons unsalted butter; 2 tablespoons herbes de Provence; 1 tablespoon olive oil; 1 1/2 teaspoons salt; 1 1/2 teaspoons freshly ground black pepper; 6 cups canned low-salt chicken broth (approximate amount); 1/3 cup all-purpose flour

Find the most delicious recipes here

INGREDIENTS

1 (14 to 15-pound) turkey ; neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemarysprigs
6 fresh sagesprigs
6 fresh oreganosprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth ; (approximate amount)
1/3 cup all-purpose flour

INSTRUCTIONS

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepanover medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and gibletsin roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roastfor 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbsto the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometerinserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieveand into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Meltthe remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whiskfor 1 minute. Gradually whisk in the broth. Simmeruntil the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

NOTES

Alert editor

Turkey with Herbes de Provence and Citrus

1 (14 to 15-pound) turkey neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemarysprigs
6 fresh sagesprigs
6 fresh oreganosprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (262g)
Recipe Makes: 1

Calories: 573
Calories from Fat: 549 (96%)

Amt Per Serving		% DV

	Total Fat 61g	81 %
	Saturated Fat 38.4g	192 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 2.4g
Cholesterol 160.3mg		49 %
Sodium 490.2mg		17 %
Potassium 196.4mg		5 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 5g
Protein 3.8g		5 %
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.

About Our Nutrition Facts

Calories per serving: 573

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe