...or not! Having hosted Thanksgiving Dinner at my house for the past decade, I've exhausted all fresh new ideas to flavor my turkey. There is so much pressure to please my guests with new recipes. All year long, I'm testing a variety of herbs and spices to dress up my bird. How many different full proof recipes can I come up with? After all, everyone knows a girl a can't wear the same dress twice to a party.
Thankfully (no pun intended), I found just the right flavors needed to dress my bird. All year long at our local market, I purchased either half a turkey, or just the breast and thighs instead of a whole turkey. It made experimenting with a variety of flavors fun and easy without days of leftovers.
I am thankful (there I go again!) for friends who put up with my Thanksgiving dinner, even in July.
On one faithful occasion as I experimented with developing flavors for Thanksgiving dinner, I succeeded in finding just the right ingredients to dress my bird. Herb and garlic roasted turkey, scalloped potatoes, rice, and roasted vegetables along with the perfect bottle of wine created the perfect meal for two. So delicious was our turkey, my friend pleaded with me to serve this for our annual Thanksgiving meal. Twist my arm! Of course I would, that was the plan all along.
Aromas of butter, rosemary, oregano, thyme, lemon and garlic rub under the skin of the turkey while it roasted in the oven filled the house with blissful joy. Thirty minutes prior to removing the bird from the oven, I brushed a sweet glaze of brown sugar, butter, garlic, herbs and maple syrup for an exquisite finishing touch. Hungry yet? I am, writing and remembering each succulent bite.
I can't wait for you try my recipe for Herb and Garlic roasted turkey. Your will be Thankful you did!
12-14 lb. young turkey
1 1/2 stick quality organic butter; room temperature
10 cloves of garlic- minced
1/2 cup dark brown sugar
1 cup maple syrup
1/3 cup bourbon
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon crushed dried rosemary
1 large lemon- juice and zest
Sea salt and freshly ground black pepper
Thaw turkey in the refrigerator 48 hours prior to Thanksgiving Day.
I generally like to rinse and dry my turkey at room temperature 1 hour prior to starting.
Pat dry turkey and preheat oven to 350 degrees F.
Place turkey onto roasting pan and generously season all surface inside and out with olive oil, sea salt and pepper (about 1 heaping spoon of each). Very gently and carefully, separate the skin of turkey from the meat with your fingers.
In a small bowl, combine all dry herbs (oregano, thyme, rosemary).
In medium size bowl using a fork, mix 1 stick room temperature butter, 3/4 of herb mix, lemon juice, zest, 3/4 of minced garlic and 1/2 teaspoon salt and pepper. With your fingers, rub the butter paste underneath the skin of the turkey covering all areas of the breast, thighs, legs and inside cavity. Tie the legs together and place in the oven. Roast turkey for 2 hours.
Meanwhile, prepare glaze in a medium saucepan over medium heat. Melt 1/2 stick of butter; add 1/4 remaining herb mix garlic and cook for 1-2 minutes. Turn heat off and add bourbon. Using a match or lighter, flambé the mixture to burn out alcohol; add sugar and maple syrup. Turn heat back on and continue to cook down mixture for 10-15 minutes over medium low heat until a thicker syrup is rendered. After two hours of roasting, using a pastry brush, rub glaze to cover the entire turkey. Repeat glaze again 30 minutes later; roast for another 10 minutes. Remove turkey from the oven. Let it rest for 20 minutes prior to serving.