Serves: Makes 8 servings
- 1 14-16 pound free range turkey
- 1 bunch tarragon, divided
- 2 oranges, cut in half
- Grey salt to taste
- 2 sticks unsalted butter, melted
Procedures:Preheat oven to 375°F. Tuck the wings behind the back of the turkey, creating a nice round shape.
Take half the tarragon and place it in the turkey along with the orange halves. Tear up the rest of the tarragon and dot it around the bird.
Sprinkle the grey salt all over the turkey creating a crust. Pour the butter over the top of the turkey and massage it in. Place the whole turkey on a roasting rack and fill the bottom of the rack with 3 cups of water.
Roast the turkey in the oven for 15 minutes per pound, or until the internal temperature between the thigh and the breast reads 165°F.
Try our chef’s recipe for Rich Turkey Pan Gravy. Click for instructions »