Prep Time: 30 mins
Cook Time: 2 h 10 mins
Total Time: 2 h 40 mins
Ingredients
a.. 12 pounds turkey
b.. 2 tablespoon oil, canola
c.. 2 tablespoon parsley, fresh, chopped
d.. 3 sprig(s) parsley, fresh
e.. 1 tablespoon sage, fresh, chopped
f.. 3 sprig(s) sage, fresh
g.. 1 tablespoon thyme, fresh, chopped
h.. 3 sprig(s) thyme, fresh
i.. 1 teaspoon salt, Kosher
j.. 1 teaspoon pepper, black ground
k.. 1 1/2 pounds shallot(s), peeled and halved lengthwise
l.. 1 medium apple(s), tart, quartered
m.. 3 cup(s) water
Preparation
1. Position rack in lower third of oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making
Turkey Giblet Stock.
3. Place the turkey, breast-side up, on a rack in a large roasting pan; pat
dry with paper towels.
4. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small
bowl. Rub the herb mixture all over the turkey, under the skin and onto the
breast meat.
5. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the
wing tips under the turkey. Tie the legs together with kitchen string. Add 3
cups water to the pan.
Roast the turkey until the skin is golden brown, 45 minutes.
6. Remove the turkey from the oven. If using a remote digital thermometer,
insert it into the deepest part of the thigh, close to the joint.
7. Cover just the breast with a double layer of foil, cutting as necessary
to fit. Scatter the remaining shallots in the pan around the turkey. Reduce
oven temperature to 350° and continue roasting until the thermometer (or an
instant-read thermometer inserted into the thickest part of the thigh
without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan
dries out, tilt the turkey to let juices run out of the cavity into the pan
and add 1 cup water.
8. Transfer the turkey to a serving platter (reserve pan juices and
shallots) and tent with foil.
9. Make Cider Gravy. Let the turkey rest for 20 minutes. Remove the string
and carve.
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