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TURKEY ***** 11/09




Source of Recipe


Submitted by Ann Hewitt


Recipe Introduction


Based on Whole Foods Turkey Tips with rub recipe tweaked from Mastering the Grill


List of Ingredients




Whole Turkey, would work for just breast or parts but time until done will vary

Provencal Herb Rub from Mastering the Grill

1 tsp. thyme
2 tsp. garlic
1 tsp. black pepper
1 tsp. lemon peel or ¼ tsp. Penzey’s (dried) lemon peel
2 T. basil
½ tsp. salt
1 T. fennel, optional


Recipe



Remove giblets and neck. Boil, then simmer in water with a bit of the Provencal rub until tender. Save the broth in the refrigerator. Skim off the fat. Add it to the turkey drippings and use for gravy.

Wash turkey with cold water inside and out. Dry.

Put turkey on rack in 9.5 x 11.5 or larger Anchor Hocking baking dish.

Pour White wine inside and outside.
Some of the wine will end up in the bottom of the baking dish. That’s okay.

Oil inside and outside.

Rub inside and out with Provencal Herb Rub from Mastering the Grill

Surround the bird with as many carrots, potatoes, onions as you can fit in the pan. They get so soft and really benefit from cooking in the turkey juice! Yum!

325 degrees (normal oven),uncovered, breast down for 1 hour.

Turn breast side up. Baste. Roast 1 more hour.

Baste. Cover with another inverted Anchor Hocking baking dish if it is overbrowning. Roast 1 more hour or until breast 160 degrees, legs and thighs 170 degrees. (Internal temp will increase 10 degrees after removing turkey from oven.)

Remove turkey from oven. Place turkey in the baking dish that was used to cover the turkey so that you can easily pour the drippings (from the pan) and the reserved broth (from neck and giblets).

Pour drippings through a strainer. Pour strained broth into 4 C. measuring cup.

Let turkey rest for 20 minutes before carving.

Meanwhile make gravy, gfcfsf stovetop stuffing