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Roasted Turkey with Herbes de Provence

Roasted Turkey with Herbes de Provence


This is an all-in-one holiday feast from Chef Jonathan Collins. The vegetables roast under the herb-rubbed turkey, and help season a delicious pan gravy. If brining, be sure to prepare at least one day in advance. Don't forget the pumpernickle and sourdough stuffing!

Roasted Turkey with Herbes de Provence by Chef Jonathan Collins


1 fresh or frozen turkey, defrosted, 14-16 lbs
5 carrots
5 celery stalks
3 small onions
1 fennel bulb
12 Yukon Gold Potatoes
2 bay leaves
to taste Herbes de Provence
to taste kosher salt and freshly ground black pepper
1 recipe Pumpernickel and Sourdough Stuffing, ***INSERT LINK PLEASE*****
Brine (optional)
8 L water
1 cup coarse salt
1 cup white sugar
Pan Gravy
reserved roasted turkey pan drippings
1/4 cup flour
1/4 cup butter
5 leaves fresh sage
1 cup Madeira or Cognac
to taste kosher salt and freshly ground black pepper


For Roast Turkey with Vegetables
  1. Place turkey in brine for 24 hours prior to use, if desired.
  2. Preheat oven to 350°F. Place rack to lower quarter of the oven.
  3. Peel and slice into large bite-size pieces: carrot, celery, onion and fennel. Quarter potato. Combine vegetables, season lightly with salt, pepper and Herbes de Provence.
  4. Remove giblets and neck from the turkey cavity and reserve for pan gravy. Rinse turkey inside and out, drain and pat dry with paper towel. Season turkey inside and out with salt, pepper and herbes de provence.
  5. Place thoroughly cooled stuffing in the neck and chest cavity, pressing firm to fill all gaps. Truss turkey with kitchen string, breast side up, legs tied at the knuckle, tuck the wings under the bird.
  6. Place vegetables and potatoes in roasting pan, add giblets and bay leaves. Add 2cups of water to roasting pan. Place turkey on top, tent with foil. Place in oven and roast, estimating 20 minutes per pound. Check liquid level when basting, add water if necessary.
  7. Baste turkey hourly until thermometer into the thickest part of the thigh, away from the bone, registers 175°F.
  8. Remove turkey from roasting pan, cover loosely with aluminum foil and rest for at least 20 minutes before carving.
  9. Remove vegetables and potatoes, cover to serve with turkey, remove bay leaves.
Brining Method (optional)
  1. Heat the ingredients to dissolve, cool completely before submerging turkey, cover and refrigerate for 24 hours
  2. Remove turkey from brine, discard brine, pat dry with disposable paper towel
For Pan Gravy
  1. To make roux, add butter to sauce pan, heat until slightly browned, add flour and stir until combined, remove and chill.
  2. Remove turkey dripping, set aside, skim off excess fat.
  3. Bring the roasting pan to medium-high heat. Deglaze pan with Madeira, slightly reduce to remove alcohol.
  4. Add turkey drippings to the roasting pan, heat thoroughly, scraping the bottom.
  5. Strain through fine sieve into saucepan. Add sage and the butter/flour mixture (roux) and whisk until desired consistency.
  6. Reduce to simmer, remove sage, check seasoning.


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