Turkey time

We reached the final day of my 3 tips in 3 days for a stress free dinner party.  

 Today it’s all about you.  Everything from the food you serve down to the decor you use for your table should be a reflection of you.  Pick recipes that fit your personality.  For example I saw a commercial on how to make a beer and bourbon turkey, while this may sound great for some, it was not something that spoke to me.  Similarity when it comes to your table decor, pick colors, fabrics and items that resonate with your style.  Don’t try  and be something/someone you are not.  You will feel uncomfrortable and so will your guests.  You are amazing for throwing this party, and your guests will appreciate all the love and attentiion.  Relax, and enjoy. 

Herb Roasted Turkey

•    1 turkey- 6 kg or 12-16 pounds, thawed if frozen
•    8 tablespoons unsalted butter (room temperature if possible)
•    Handful of fresh flat leaf parsley
•    Several sprig of fresh thyme leaves
•    Couple of sprigs of rosemary leaves, don’t include the stem-too course
•    Grated zest of 1 lemon
•    Course salt (I use sea salt) to season the whole bird
•    1 lemon cut into wedges (use the one you just grated
•    1 orange cut into wedges 

1.    Note to self, when using a frozen turkey remove from freezer 2 days before, and let it thaw out in the refrigerator.

2.    When you are ready to roast, remove the turkey from fridge, remove the giblets from inside, and rinse the turkey with cool water, pat dry with paper towels.  Important--allow turkey to rest on a baking sheet for a couple of hours until it comes to room temperature.

3.    Take your butter, lemon zest, parsley, thyme, and rosemary and pulse in food processor until combined.  Add salt and pepper and pulse.  Congrats you just made compound butter, remove and set aside. 

4.    Place turkey in a large roasting pan, breast side up. 

5.    Preheat oven to 450 degrees F, with rack on lowest level.

6.    Smear your butter all over the turkey, fill the inside with your lemon and orange wedges, then season with salt and pepper.  Tie the legs together with kitchen twine, (I forgot this step ) and place the bird in the oven and roast for 30 minutes at 450 degrees F, lid off the roaster. Set your kitchen timer on, because you don’t want to leave the temperature at this level for hours. Yikes.

7.    After 30 minutes, reduce temperature to 350 degrees F, and continue cooking for about 2.5 hours, basting turkey-every 30 minutes.  I placed the lid on the roaster.

8.    After the 2.5 hours of cooking, use a meat thermometer and check the thickest part of the turkey to make sure the internal temperature is 175 degrees.  

9.    Last 3-4 minutes-remove the lid from roaster, and increase heat up to 450 degrees and to crisp up the skin.

10.    Remove from oven and allow to rest for 30 minutes-covered-before cutting into it.