Turkey
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
55
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Kosher Salt4 sprigs
Oregano (fresh)4 sprigs
Thyme (fresh)1 cup
Fennel (picked fronds)8 tbsps
Unsalted Butter1 cup
ChickenDirections:
1
The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel and pat dry
2
Sprinkle the turkey inside and out with the salt
3
Wrap the turkey in plastic wrap and refrigerate, about 24 hours
4
Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature
5
Place an oven rack on the lowest rung and preheat the oven to 425 degrees F
6
Place a few sprigs of the oregano and thyme, a few cloves of the garlic and a quarter of the lemon in the turkey's neck cavity
7
Wrap the neck skin over and around the cavity to enclose the ingredients
8
Place half of the remaining oregano, half of the remaining thyme, half of the remaining garlic, 2 lemon quarters, half of the fennel, half of the onion and all the fennel fronds in the turkey's body cavity
9
Place the turkey, breast-side-up, on a rack set into a large roasting pan
10
Fold the wings and tuck the tips underneath the turkey
11
Melt the butter in a saucepan over medium heat, and then let cool
12
Fill a pot with the stock
13
Add the remaining oregano, thyme, garlic, 1 quarter lemon, fennel and onions to the pot
14
Bring the stock mixture to a boil, reduce the heat so that the liquid simmers and continue to cook at a low simmer, about 10 minutes
15
Remove the pot from the heat and allow to cool slightly
16
Soak a double layer of cheesecloth big enough to cover the turkey in the cooled butter and drape over the breast and legs of the turkey
17
Pour the stock mixture over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan
18
Add the reserved neck and gizzards to the bottom of the roasting pan
19
Place the turkey in the oven and roast, about 45 minutes
20
(There will be the distinct possibility of smoke depending on how clean your oven is)
21
Turn the temperature down to 375 degrees F, and continue to roast until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F, 15 to 20 minutes (removing the cheesecloth for the final 10 minutes to brown, if needed)
22
Remove the turkey from the oven and allow to rest before carving, about 20 minutes