Here’s a **classic Christmas dinner recipe** for a festive celebration:
**Roast Turkey with Herb Butter**
Serves: 8-10
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**Ingredients:**
For the Turkey:
- 1 whole turkey (12-14 lbs), thawed
- 1 cup unsalted butter, softened
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 4 garlic cloves, minced
- Zest of 1 lemon
- Salt and pepper to taste
For the Stuffing:
- 1 onion, quartered
- 1 lemon, halved
- 2 celery stalks, chopped
- 1 carrot, chopped
- A handful of fresh herbs (thyme, rosemary, sage)
For the Gravy:
- Pan drippings
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey stock
- Salt and pepper to taste
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**Instructions:**
1. **Prepare the Turkey:**
- Preheat your oven to 325°F (163°C).
- Pat the turkey dry with paper towels. Season the cavity with salt and pepper.
- Mix the softened butter with herbs, garlic, lemon zest, salt, and pepper. Gently loosen the skin over the turkey breast and rub the butter mixture under and over the skin.
2. **Stuff the Turkey:**
- Stuff the cavity with onion, lemon, celery, carrot, and fresh herbs.
3. **Roast the Turkey:**
- Place the turkey on a roasting rack in a large roasting pan.
- Roast the turkey for 3-4 hours, basting every 30 minutes with the drippings. If the turkey browns too quickly, tent it loosely with aluminum foil.
- The turkey is done when the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (80°C).
#### 4. **Make the Gravy:**
- Remove the turkey from the pan and let it rest for 20-30 minutes.
- Strain the drippings into a measuring cup and skim off the fat.
- In a saucepan, combine 1/4 cup of fat with flour, whisking to form a roux.
- Slowly whisk in the stock and drippings, cooking until thickened. Season with salt and pepper.
5. **Serve:**
- Carve the turkey and serve with the gravy, mashed potatoes, cranberry sauce, and your favorite sides!
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Let me know if you need additional sides or dessert suggestions!
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