Thanksgiving turkey doesn’t get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.
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Provençal Roast Turkey with Red Wine Gravy: For the dry rub, use 3 Tbs. herbes de Provence, 2 Tbs. finely grated orange zest, 4 tsp. fennel seeds (crushed), 1 oz. kosher salt, and 4 tsp. freshly ground black pepper. Substitute 1/3 cup dry red wine for the white wine or vermouth.
Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.
We have made this turkey for the last few years and each time it has met rave reviews! Delicious!
This recipe was a real hit for our thanksgiving dinner. Everyone raved and nearly the entire turkey was consumed at one sitting! So much for endless leftovers!Only modifications made were to use a blend of fresh sage, rosemary and thyme instead of sage alone and the zest of one lemon instead of an orange.The turkey was brined for 12 hours inside an oven roasting bag, then removed and placed in the roasting pan for about 30 minutes at room temp before going in the oven. They turkey was prepared as directed (with one exception, no v-shaped rack) breast side down at 400 degrees for one hour, flipped and roasted an additional hour and a half. The turkey was just shy of 12 lbs but it was PERFECT. The result was a beautiful, picture worthy thanksgiving turkey.Easy prep, short cooking time, excellent result! This one is a keeper.
When I read this recipe I was certain that I wanted to host a Thanksgiving dinner with this bird as the star performer. As it turns out, the event was held for 20 at my mother's ranch, out in the country ~ so the pressure to perform was very high. This recipe exceeded all expectations, and won RAVE reviews from everyone, some who are serious foodies. I added a little Thyme and Rosemary to the herb mix, along with about a teaspoon of lemon zest. I applied the rub about 24 hours before roasting, and because it looked a little dry when I pulled it out of the fridge I brushed a little olive oil over the bird before convection roasting for about 2.5 hours (16 lb. bird). Very little liquids in pan to baste with, so I added a little white wine during the last hour. The onions were completely carmelized, and the carrots roasted down to almost nothing ~ and oh, what a wonderful gravy those pan drippings made! The bird sat for a good hour while the last-minute (chaotic) preps took place, but when it came time to carve it was a beautiful thing. Super moist, wonderful flavor and not too salty.
Made with free range turkey, substituted fresh tarragon for sage and made own unsalted stock for the gravy. Excellent flavor, and much easier than brining.
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