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    You are in: Home / Recipes / Turkey With Herbes De Provence and Citrus Recipe
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    Turkey With Herbes De Provence and Citrus

    Turkey With Herbes De Provence and Citrus. Photo by breezermom

    1/1 Photo of Turkey With Herbes De Provence and Citrus

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    ~Robyn~'s Note:

    Another Giada classic from TVFN. I can't believe this is not posted here yet, this is a wonderful recipe!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
    2. 2
      Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
    3. 3
      Tie the legs together to hold the shape of the turkey.
    4. 4
      Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
    5. 5
      Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
    6. 6
      Cover the turkey breast with foil. Roast for 20 minutes.
    7. 7
      Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan.
    8. 8
      Add the remaining sprigs of fresh herbs to the pan.
    9. 9
      Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
    10. 10
      Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil.
    11. 11
      Let stand 30 minutes while preparing the gravy.
    12. 12
      To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids.
    13. 13
      Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat.
    14. 14
      Add the flour and whisk for 1 minute. Gradually whisk in the broth.
    15. 15
      Simmer until the gravy thickens slightly, whisking often, about 10 minutes.
    16. 16
      Season with salt and pepper.
    17. 17
      Serve the turkey with the gravy.

    Ratings & Reviews:

    • on November 29, 2008

      55

      I used this for my Thanksgiving turkey this year, and it was the best turkey I've made in 20 years of cooking Thanksgiving dinner. I did brine my turkey overnight for the first time also. I'm not sure if it was rubbing the herbed butter under the skin that made this turkey so great or the brining....either way, this recipe gets 5 stars!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Turkey With Herbes De Provence and Citrus

    Serving Size: 1 (655 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1097.7
     
    Calories from Fat 536
    48%
    Total Fat 59.5 g
    91%
    Saturated Fat 20.0 g
    100%
    Cholesterol 421.7 mg
    140%
    Sodium 869.9 mg
    36%
    Total Carbohydrate 10.3 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.5 g
    10%
    Protein 123.3 g
    246%

    The following items or measurements are not included:

    rosemary sprigs

    sage sprigs

    oregano sprigs

    herbes de provence

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