Italian Herb-Crusted Turkey with Cranberry Sauce November 17 2015, 0 Comments
Serves the whole family with leftovers
- 1 jar Cucina Antica Cranberry Sauce
- 1 12 lb. turkey
- 1 1/2 sticks unsalted butter, at room temperature
- 2 tbsp. oregano, chopped
- 1 tbsp. thyme, chopped
- 1 tbsp. rosemary, chopped
- Salt and pepper to taste
- 5 garlic cloves, minced
- 2 tsp. grated lemon zest
- 1 tsp. crushed red pepper
- 1 large granny smith apple, sliced in fourths
- 1 large onion, chopped in half
- 1 celery stalk, with leaves, cut in thirds
Preheat the oven to 425 degrees. Rinse the turkey and remove gibbets. In a medium sized bowl, blend together butter, oregano, thyme, rosemary, salt and pepper, garlic, lemon zest, and red pepper. Place the turkey on a rack in a large roasting pan. Carefully spread spiced butter over all of the skin, flipping the turkey to cover bottom. This will create the golden, tasty crust. Fill the cavity with the apple, onion, celery stalk and turkey neck and gibbets. Tie the legs together to close the vent. Fill the bottom of the pan with about a 1/2 cup of water.
Keeping the turkey on its back, cover and cook for about 20 to 30 minutes. This will allow the juices to soak into the breasts and keep them moist. Carefully flip the turkey back over, uncover, and cook for another hour and 15 minutes, until turkey is golden brown and a thermometer inserted in the inner thigh registers between 155 and 165 degrees.
Take the turkey off the rack and carefully tilt to pour cavity juices into a medium bowl. Use this juice, and the fat from the bottom of the roasting pan, to make gravy (if desired). Let the turkey stand for about 30 minutes before carving. Slice turkey and top with Cucina Antica Cranberry Sauce or serve it as a relish on the side.