Hi,
Turkey day is upon us Canadians and here is a delectable recipe that is lovely, easy, and smells/tastes so amazing! Happy Gobble Day to my fellow Canadians, and my American brethren & sistren, feel free to try this recipe out this November-you will be so happy you did; and so will your guests.
Herb roast easily translates to chicken as well as turkey, I haven't taken a picture of my turkey, so I grabbed the next one off of the internet from southernfoodabout.com; to show you what it is supposed to look like. Moine came out looking the exact same but I always forget to take pics as I am trying to take it apart and fend off eager, grabaliscious munchers.
I will update this post and add my picture to it once I have one to share.
Here is what it looks like with chicken, if you are not a turkey person.
HERB SLATHERED ROASTED TURKEY
Ingredients:
(This is for a 15-20 lb bird, I always roast it overnight as well. Make sure your turkey is defrosted over 3-4 days, remove giblets- I keep them for gravy)
1 Lb of salted butter, softened
5 Cloves crushed garlic
6-8 Leaves fresh sage
1 tsp Fresh thyme
1/2 tsp Fresh rosemary
2 tsp Fresh cracked black pepper
1 tsp Kosher salt
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Ground bay leaf
For roasting: 2 Cups chicken stock
Preheat oven to 400 degrees F
Method:
-In a bowl, blend all ingredients until well incorporated
-Remove turkey from fridge, pat dry with paper towels, place in roasting pan and spread butter mixture all under the skin of the turkey and over the top of the skin. The turkey skin is a bit difficult to spread the mixture over and under, I use the back of a spoon to push it along and wear gloves to get it on there as best I can into all the nooks, crannies, legs, thighs, bubbies, and even in the cavity.
-Place the turkey upside down so that the breasts are facing the pan, trust me it makes the turkey much more juicy to roast it upside down.
-Add stock to pan then place the bird in the oven and cook for 1 hour, then remove bird and cover with tinfoil.
-Lower heat to 200 degrees F, place bird back in the oven and cook overnight for 9-10 hours, basting every 2-3 hours. (Yes, I wake up during the night to baste the turkey.)
-The last 2 hours, I remove the foil and allow the bird to get a nice dark skin and still baste it.
-The turkey will be done when tested with a thermometer. The breast should be 165 degrees and the thigh should be at 170 degrees, keep checking your turkey.
-Remove from oven when cooked and tent with the foil, allow to sit for 15 minutes before carving or else the juices will run out and you will end up with a dry turkey.
-Serve with sides and all the fixin's!
HERBED TURKEY GRAVY
Ingredients:
1 Carrot
1 Onion
1 Stalk Celery
1 Bunch parsley
1 Tbsp Tomato paste
1 Clove garlic crushed
Salt & Pepper
1 Bay leaf
Giblets from bird
3-4 Cups chicken stalk
2-3 Tbsp Tapioca starch mixed with water
2 Tbsp butter
2 Tbsp extra virgin olive oil
*To make gravy, drain into a bowl all the yummy liquid that remains from roasting the turkey.
Once the turkey is placed on a tray, use the roasting pan to make your gravy.
Method:
-Heat 2 tbsp olive oil with 1 tbsp butter
-Add 1 chopped onion, 1 chopped carrot, one chopped celery and cook for 2-3 minutes, stirring
-Add 1 tbsp tomato paste and cook for 1 minute while stirring, add giblets and cook 1 minute, add garlic and stir through
-Add 3-4 Cups chicken stock and any of the remaining juices from cooking the bird, as well as seasonings and parsley
-Cook for 10 minutes, bring to boil then reduce heat
-Using a strainer strain gravy using a pot to catch strained liquids underneath
-Place pot on burner, stir in tapioca starch slurry and cook on medium heat for 1 minute, stir in 1 tbsp of butter quickly.
-Remove from heat and serve hot with turkey.
HERB BUTTERED ROAST POTATOES:
Ingredients:
6 Washed, Yukon gold potatoes, chopped to a medium size with skins on
1 Large Spanish onion chopped medium size
3 Tbsp Extra virgin olive oil
1 tsp fresh thyme, 1 tsp fresh cracked pepper, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp bayleaf powder, 1/2 tsp sage powder or poultry seasoning or paprika.
1/4-1/2 Cup cold cubed salted butter
Method:
Preheat oven to 375 degrees F
-Chop all your ingredients -In a rectangular dish big enough to hold all your ingredients, line with foil, add chopped onions and potatoes and cover with the olive oil.
-Sprinkle all the seasonings over, using your hands, mix all the ingredients together to evenly distribute.
-Before placing in oven, put pieces of cold 1/4 Cup of butter all over different spots of the potatoes. I evenly space these out to ensure the flavour gets all over the dish and to help with the browning.
-Roast in hot oven in middle rack for 1 hour, take out and add a few more pieces of butter, put back in oven and continue roasting for another 30-45 minutes. You want dark golden, scrumptious, fully cooked potatoes.
-Serve as an accompaniment to whatever dish you like.
Turkey day is upon us Canadians and here is a delectable recipe that is lovely, easy, and smells/tastes so amazing! Happy Gobble Day to my fellow Canadians, and my American brethren & sistren, feel free to try this recipe out this November-you will be so happy you did; and so will your guests.
Herb roast easily translates to chicken as well as turkey, I haven't taken a picture of my turkey, so I grabbed the next one off of the internet from southernfoodabout.com; to show you what it is supposed to look like. Moine came out looking the exact same but I always forget to take pics as I am trying to take it apart and fend off eager, grabaliscious munchers.
I will update this post and add my picture to it once I have one to share.
Here is what it looks like with chicken, if you are not a turkey person.
HERB SLATHERED ROASTED TURKEY
Ingredients:
(This is for a 15-20 lb bird, I always roast it overnight as well. Make sure your turkey is defrosted over 3-4 days, remove giblets- I keep them for gravy)
1 Lb of salted butter, softened
5 Cloves crushed garlic
6-8 Leaves fresh sage
1 tsp Fresh thyme
1/2 tsp Fresh rosemary
2 tsp Fresh cracked black pepper
1 tsp Kosher salt
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Ground bay leaf
For roasting: 2 Cups chicken stock
Preheat oven to 400 degrees F
Method:
-In a bowl, blend all ingredients until well incorporated
-Remove turkey from fridge, pat dry with paper towels, place in roasting pan and spread butter mixture all under the skin of the turkey and over the top of the skin. The turkey skin is a bit difficult to spread the mixture over and under, I use the back of a spoon to push it along and wear gloves to get it on there as best I can into all the nooks, crannies, legs, thighs, bubbies, and even in the cavity.
-Place the turkey upside down so that the breasts are facing the pan, trust me it makes the turkey much more juicy to roast it upside down.
-Add stock to pan then place the bird in the oven and cook for 1 hour, then remove bird and cover with tinfoil.
-Lower heat to 200 degrees F, place bird back in the oven and cook overnight for 9-10 hours, basting every 2-3 hours. (Yes, I wake up during the night to baste the turkey.)
-The last 2 hours, I remove the foil and allow the bird to get a nice dark skin and still baste it.
-The turkey will be done when tested with a thermometer. The breast should be 165 degrees and the thigh should be at 170 degrees, keep checking your turkey.
-Remove from oven when cooked and tent with the foil, allow to sit for 15 minutes before carving or else the juices will run out and you will end up with a dry turkey.
-Serve with sides and all the fixin's!
HERBED TURKEY GRAVY
Ingredients:
1 Carrot
1 Onion
1 Stalk Celery
1 Bunch parsley
1 Tbsp Tomato paste
1 Clove garlic crushed
Salt & Pepper
1 Bay leaf
Giblets from bird
3-4 Cups chicken stalk
2-3 Tbsp Tapioca starch mixed with water
2 Tbsp butter
2 Tbsp extra virgin olive oil
*To make gravy, drain into a bowl all the yummy liquid that remains from roasting the turkey.
Once the turkey is placed on a tray, use the roasting pan to make your gravy.
Method:
-Heat 2 tbsp olive oil with 1 tbsp butter
-Add 1 chopped onion, 1 chopped carrot, one chopped celery and cook for 2-3 minutes, stirring
-Add 1 tbsp tomato paste and cook for 1 minute while stirring, add giblets and cook 1 minute, add garlic and stir through
-Add 3-4 Cups chicken stock and any of the remaining juices from cooking the bird, as well as seasonings and parsley
-Cook for 10 minutes, bring to boil then reduce heat
-Using a strainer strain gravy using a pot to catch strained liquids underneath
-Place pot on burner, stir in tapioca starch slurry and cook on medium heat for 1 minute, stir in 1 tbsp of butter quickly.
-Remove from heat and serve hot with turkey.
HERB BUTTERED ROAST POTATOES:
Ingredients:
6 Washed, Yukon gold potatoes, chopped to a medium size with skins on
1 Large Spanish onion chopped medium size
3 Tbsp Extra virgin olive oil
1 tsp fresh thyme, 1 tsp fresh cracked pepper, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp bayleaf powder, 1/2 tsp sage powder or poultry seasoning or paprika.
1/4-1/2 Cup cold cubed salted butter
Method:
Preheat oven to 375 degrees F
-Chop all your ingredients -In a rectangular dish big enough to hold all your ingredients, line with foil, add chopped onions and potatoes and cover with the olive oil.
-Sprinkle all the seasonings over, using your hands, mix all the ingredients together to evenly distribute.
-Before placing in oven, put pieces of cold 1/4 Cup of butter all over different spots of the potatoes. I evenly space these out to ensure the flavour gets all over the dish and to help with the browning.
-Roast in hot oven in middle rack for 1 hour, take out and add a few more pieces of butter, put back in oven and continue roasting for another 30-45 minutes. You want dark golden, scrumptious, fully cooked potatoes.
-Serve as an accompaniment to whatever dish you like.
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