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| Herbes de Provence Roasted Turkey |
| After World War II, roasting the turkey unstuffed and well seasoned became popular among chefs |
| and working women. This method eliminates the time it takes to stuff and truss, and also trims 30 |
| to 40 minutes off the roasting time. Many people prefer the flavor of dressing baked separately from |
| 1 fresh turkey, about 16 lb. |
| 1 yellow onion, quartered |
| 2 celery stalks, cut into 2-inch lengths |
| 3 or 4 fresh flat-leaf parsley sprigs |
| 2 Tbs. herbes de Provence |
| Salt and freshly ground pepper, to taste |
| 6 Tbs. (3/4 stick) unsalted butter, melted |
| Let the turkey come to room temperature, at least 1 hour but no more than 1 1/2 hours. Position a |
| rack in the bottom of an oven and preheat to 425°F. |
| Remove the giblets and neck, if included, and reserve for making gravy, if desired. Rinse the turkey |
| inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley, bay |
| leaf and 1 Tbs. of the herbes de Provence in the body and neck cavities, then season with salt |
| and pepper. If desired, truss the turkey. Brush the turkey with half of the butter and sprinkle with |
| the remaining 1 Tbs. herbes de Provence, salt and pepper. |
| Place the turkey, breast side down, on a rack in a roasting pan and roast for 45 minutes, basting |
| with melted butter after 25 minutes. Reduce the heat to 325°F and turn the turkey breast side up. |
| Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes. After |
| about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read |
| thermometer into the thickest part of the breast and thigh, away from the bone. The breast should |
| register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with |
| aluminum foil. Total roasting time should be 3 to 3 3/4 hours. |
| Transfer the turkey to a warmed platter, cover loosely with foil and let rest for 20 to 30 minutes |
| before carving. Serves 12. |
| Adapted from Williams-Sonoma Kitchen Library Series,Thanksgiving & Christmas,by Chuck |
| Williams (Time-Life Books, 1993). |
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