DOSNER | Fresh Herb Turkey
544
post-template-default,single,single-post,postid-544,single-format-standard,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,qode-theme-ver-17.2,qode-theme-bridge,qode_header_in_grid,wpb-js-composer js-comp-ver-5.6,vc_responsive
 

Fresh Herb Turkey

Recipes

Fresh Herb Turkey

INGREDIENTS:

  • 1 (12-pound) fresh or frozen whole turkey, thawed
  • 2 tablespoons chopped fresh sage
  • 3 teaspoons chopped fresh chives, divided
  • 2 teaspoons chopped fresh thyme, divided
  • 1 teaspoon chopped fresh parsley
  • Cooking spray
  • 2 3/4 cups fat-free, less-sodium chicken broth, divided
  • 1/3 cup dry sherry
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley

DIRECTIONS:

    1. Preheat oven to 350.
    2. Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl. Rub sage mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.
    3. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.
    4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.
Tags:
, ,
No Comments

Post A Comment