RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1512
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| Recipe Name: |
Whole Roasted Turkey with Citrus Rosemary Salt |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
3.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$3.87
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
For the Citrus Rosemary Salt: In food processor, leaves from 1 sprig of rosemary already chopped, zest and grey salt. Pulse until well blended. Set aside.
Preheat the oven to 425 degrees.
For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots halved, 2 celery stalks halved, and the 1 quart of the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside generously with the
Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
Arrange 4 of the carrots and 4 celery stalks (all halved lengthwise) on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
While turkeys are resting, make the gravy. In a medium saucepan, melt the 1/2 cup butter and add 1/2 cup flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil
over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
Carve turkey, as desired, and serve with gravy. |
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| Nutrition per Serving: |
| Calories: |
229 |
Total Carbs: |
19.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.0 |
Fat: |
15.8 |
Protein: |
3.43 |
| Fiber: |
3.94 |
Sodium: |
83.44 |
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