Fahrenheit's Holiday Turkey
Source of Recipe
the web
Recipe Introduction
Adapted recipe from Rocco Whelan, Fahrenheit restaurant, Cleveland, OH
Makes 10 servings with leftovers
List of Ingredients
A 10-pound turkey
1 orange, halved
1 onion, halved
1 bulb garlic, halved
1 carrot, chopped
4 sprigs fresh thyme
4 sprigs sage
4 tablespoons soft butter, divided use
1 tablespoon parsley, chopped
1 tablespoon rosemary, chopped
1 tablespoon coriander seed, chopped
1 tablespoon salt
Recipe
Heat oven to 350 degrees.
Have ready a roasting pan fitted with an adjustable rack.
Stuff the cavity: Tuck the orange, onion, garlic, carrot, thyme, sage and
dabs of half the butter into the turkey's cavity.
Coat the turkey: Rub outer surface of turkey with remaining 2 tablespoons of
butter, then rub with a mixture of parsley, rosemary, coriander and salt.
Roast the turkey: Place turkey in rack in pan. Cover with foil and roast in
preheated oven for about 2 1/2 hours. Remove foil, and continue to roast
until thighs reach an internal temperature of 165 degrees, about 90 more
minutes.
Presentation: Let the bird rest for 25 minutes, then carve.
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