Joyful Meals
Southern THANKSGIVING
Join Paula and her family as they gather over this classic turkey day dinner
Herb-Roasted Turkey
Makes 8 to 10 servings
2 tablespoons fresh rosemary leaves
1 tablespoon chopped fresh basil
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons lemon zest
1 teaspoon ground black pepper
1 (15-pound) whole turkey, giblets removed
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon smoked paprika
Savory Turkey Gravy (recipe follows)
Garnish: kumquats, kumquat leaves, fresh rosemary sprigs
1. Preheat oven to 350°. Place a wire rack in a large roasting pan.
2. In a small bowl, stir together rosemary leaves, basil, thyme, garlic, salt, lemon zest, and pepper.
3. Gently loosen skin from turkey, leaving skin intact. Rub rosemary mixture under skin and inside cavity.
4. In a small bowl, whisk together oil, lemon juice, and paprika; reserve half of oil mixture in another small bowl. Brush remaining oil mixture onto outside of turkey. Place turkey, breast side up, on prepared rack. Tie legs with butcher’s twine.
5. Bake until an instant-read thermometer inserted in thigh registers 170°, about 3 hours, brushing occasionally with reserved oil mixture and covering with heavy-duty foil to prevent excess browning, if necessary. Let stand for 10 minutes before carving. Serve with Savory Turkey Gravy. Garnish with kumquats, kumquat leaves, and rosemary sprigs, if desired.
Savory Turkey Gravy
Makes about 4½ cups
2 tablespoons vegetable oil
1 pound turkey pieces (wings and neck)
1 medium
