Tarragon and Orange Roasted Turkey
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 8 servings
Ingredients
- 1 (14-16 pound) free-range turkey
- 1 bunch tarragon, divided
- 2 oranges, cut in half
- 2 sticks unsalted butter, melted
- Grey salt to taste
Procedure
Turkey has one whole day dedicated to its glory but then it’s almost forgotten. This French inspired dish combines savory tarragon with orange slices and sel gris (organic gray salt from Brittany, France) for an unforgettable holiday dish.
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.
Pour the butter over the top of the turkey, season with grey salt all over the turkey and massage it in. Place the whole turkey on a roasting rack and fill the bottom of the pan 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 »
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.
Pour the butter over the top of the turkey, season with grey salt all over the turkey and massage it in. Place the whole turkey on a roasting rack and fill the bottom of the pan 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 »
Tarragon and Orange Roasted Turkey
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 8 servings
Ingredients
- 1 (14-16 pound) free-range turkey
- 1 bunch tarragon, divided
- 2 oranges, cut in half
- 2 sticks unsalted butter, melted
- Grey salt to taste
Procedure
Turkey has one whole day dedicated to its glory but then it’s almost forgotten. This French inspired dish combines savory tarragon with orange slices and sel gris (organic gray salt from Brittany, France) for an unforgettable holiday dish.
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.
Pour the butter over the top of the turkey, season with grey salt all over the turkey and massage it in. Place the whole turkey on a roasting rack and fill the bottom of the pan 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 »
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.
Pour the butter over the top of the turkey, season with grey salt all over the turkey and massage it in. Place the whole turkey on a roasting rack and fill the bottom of the pan 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 »