Turkey baked with Provencal herbs, stuffed with citrus
Votes: 10
Time: 4 hours 15 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Turkey baked with Provencal herbs, stuffed with citrus - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (6 - 6.5 kg) defrosted and gutted turkey, leave the neck and giblets for broth
- 1 orange, cut into slices
- 1 lemon, cut into wedges
- 1 onion, cut into wedges
- 6 twigs rosemary
- 6 sprigs of sage
- 6 sprigs of oregano
- 7 tablespoons of butter
- 2 tbsp. Provencal herbs
- 1 tbsp. l. olive oil
- 1.5 tsp salt
- 1.5 tsp freshly ground black pepper
- 6 cups lightly salted chicken broth
- 1/3 cup flour
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Cooking the dish according to the recipe:
- Rinse the turkey inside and out under cold water and pat dry. Place the turkey in a roasting pan and stuff it, adding oranges, lemons, onions, and 2 sprigs each of rosemary, sage, and oregano. Tie the turkey legs together with twine.
- Melt 2 tablespoons of butter in a frying pan and stir in the herbes de Provence, olive oil, and 1.5 teaspoons each of salt and pepper. Rub the turkey with the herbes de Provence. Place the neck and giblets in the roasting pan next to the turkey, cover with foil, and refrigerate for 8 hours. Remove from the refrigerator 30 minutes before roasting and let stand at room temperature.
- Preheat oven to 200°C (400°F). Place the turkey, wrapped in foil, in the bottom of the oven and roast for 20 minutes. Then pour 3 cups of broth into the roasting pan and add the remaining herbs. Continue roasting for 40 minutes. Then reduce the oven temperature to 180°C (350°F). Remove the foil from the turkey and add another cup of broth. Continue roasting. turkey in the oven, approximately 1 hour 30 minutes, basting occasionally with meat juices, until a thermometer inserted into the thickest part of the thigh shows 75-80 C. Transfer the turkey to a platter and cover with foil; let stand for 30 minutes.
- Meanwhile, prepare the sauce: Strain the meat juices through a sieve into a bowl, skimming off any excess fat with a spoon. You should have about 4 cups of liquid. If there's less, add chicken broth. Melt the remaining butter in a deep skillet, add the flour, and sauté for 1 minute. Gradually pour in the broth, bring to a boil, and simmer, stirring, until thickened, about 10 minutes. Season with salt and pepper.
- Serve the roast turkey with citrus fruits laid out alongside, garnish each serving with baked citrus fruits, Provencal herbs, and pour over the meat sauce.
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