Serving Size: 16
Categories: Main Dish
Ingredients
16 pound young turkey
Kosher salt
1 cup Tuscan herb paste: (see recipe below)
1 teaspoon crushed fennel seeds
2 teaspoons celery salt
3 fennel stalks with fronds, rough chopped
3 onions, large dice
1 stalk celery, small dice
2 ¼ quarts chicken stock
3 ounces all-purpose flour
Directions
- Remove the giblets from the turkey's cavity, rinse cavity and pat dry, set aside. Season the turkey inside and out with Kosher salt.
- Mix tuscan herb paste with crushed fennel seeds and celery salt.
- Starting at the neck of the bird, slip your hand between the meat and the skin to loosen. Rub half the paste mix under the skin, and rub the remaining paste inside the cavity and over the rest of the turkey.
- Season all over with kosher salt.
- Place the two-thirds of the chopped onion and fennel stalks inside the cavity. Truss the bird.
- Place the turkey in a roasting pan. Roast at 400 degrees for 30 minutes.
- Reduce the temperature to 325 degrees and continue cooking the turkey to an internal temperature of 160 degrees, approximately 2 ½ to 3 hours.
- Baste the turkey often during cooking with juices from the pan. If the turkey begins to overbrown, cover it loosely with aluminum foil.
- As the turkey roasts, simmer the giblets (neck, heart and gizzard), the other 1/3 of the fennel stalk, onion mix and diced celery in 1 quart of the chicken stock until tender, approximately 1 ½ hours.
- Remove the turkey from the roasting pan and set aside to rest.
- Degrease the roasting pan, reserving 3 ounces (90 grams) of the fat to make a roux.
- Deglaze the pan with a small amount of chicken stock. Transfer the stock to a saucepot, and add the remaining stock and the broth from the giblets. Bring to a simmer and degrease.
- Make a blond roux with the reserved fat and the flour. Add the roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain the gravy through a china cap. Adjust seasoning.
Nutrition Facts
Per Serving (excluding unknown items): 613 Calories; 29g Fat (44.7% calories from fat); 74g Protein; 6g Carbohydrate; 1g Dietary Fiber; 244mg Cholesterol; 1646mg Sodium. Exchanges: 1/2 Grain (Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fat.
Tuscan Herb Paste
Ingredients
¾ cup Carapelli Extra Light in Taste Olive Oil
1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
½ ounce (1 tablespoon) fresh basil
1 ounce (2 tablespoons) fresh rosemary
½ packed cup fresh Italian parsley
½ ounce (1 tablespoon) fresh thyme
1 ounce (2 tablespoons) fresh sage
½ teaspoon crushed red pepper
Directions
- Blend herbs and crushed red pepper with Carapelli Extra Light in Taste Olive Oil using a blender or food processor.
- Stir in Carapelli Premium 100% Italian Extra Virgin Olive Oil.
Serving Ideas
Use to flavor vegetables for grilling and mushrooms for roasting. For low acidity and smooth taste, use Carapelli Il Numerato Extra Virgin Olive Oil, or for organic lovers, Carapelli Organic Extra Virgin Olive Oil.
Nutritional Facts
Per Serving (excluding unknown items): 269 Calories; 10g Fat (25.5% calories from fat); 9g Protein; 55g Carbohydrate; 35g Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Vegetable; 2 Fat.
