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Roast Turkey

Serve with 3 Herb Gravy (recipe below).

1 recipe turkey brine (see below)
1 each 16 lb hen turkey, preferably organic
2 tbsp olive oil
2 tbsp fresh thyme
2 tbsp fresh sage
2 each shallots (slivered)
to taste black pepper

 

  1. Place bird in a roasted pan (after brining; see below).
  2. Place slivered shallots in bird.
  3. Rub with olive oil and spices.
  4. Bake in a 400 degree oven for 1 hour, basting at least 3 times.
  5. Turn oven down to 350 and continue roasting until internal temperature is 165 degrees; about 3- 31/2 hours. Baste frequently.
  6. When internal temperature is 165, remove turkey from oven and let sit about 15 minutes before carving.

Turkey Brine

2 1/2 gallons chilled water
2 cups sea salt, large size
2 each bay leaves
1/2 cup black peppercorns
8 cloves garlic
2 each shallots (slivered)
8 leaves fresh sage
1 tbsp poultry seasoning
1 bunch fresh thyme
  1. Mix all ingredients in a large container.
  2. Clean turkey, remove giblets and neck, and rinse thoroughly.
  3. Place turkey in brine, cover and let marinate for 24 hours.
  4. Rinse bird again thoroughly.

3 Herb Gravy

4 cups chicken stock
1/4 cup Madeira wine
1/4 cup shallots, chopped
1 tbsp fresh thyme, chopped
2 tbsp fresh sage, chopped
1 tbsp fresh chopped lavender (optional)
to taste sea salt
to taste black pepper
1 tbsp olive oil
1/2 cup flour
1/2 cup chicken stock
  1. Make a slurry with 1/2 cup flour and 1/2 cup chicken stock. Set aside.
  2. Place olive oil in a sauce pan.
  3. Sauté shallots until clear, about 3 minutes.
  4. Deglaze with Madeira. Let cook down about 2 minutes.
  5. Add chicken stock and herbs.
  6. Add slurry and whisk until there are no more lumps.
  7. Bring up to a boil and turn down to a simmer.
  8. Stir occassionally so gravy does not stick on the bottom of the pan and create a burnt flavor. (If the bottom does start to burn, simply place gravy in a new pan and continue.)
  9. Cook for about 1 hour on low heat.
  10. Season with sea salt and pepper.
  11. You can add turkey drippings to gravy as well.

 

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