Wednesday, November 18, 2015

Roast Turkey with Cilantro Paste

Roast Turkey with Cilantro Paste
(8 servings)


½ cup Fresh Cilantro, firmly packed
½ cup Fresh Flatleaf Parsley, firmly packed
1 tbsp. Unsalted Butter, melted
1 tbsp. Fresh Shallot, chopped
1 tsp. Fresh Lime Zest
½ tsp. Kosher Salt
¼ tsp. Black Pepper
12-14 lb. Turkey, fresh or thawed
4 sprigs Fresh Cilantro
2 large Carrots, sliced into 3 inch chunks
1 medium Yellow Onion, quartered
¼ cup Unsalted Butter
2 tbsp. Honey


In a food processor, combine cilantro, parsley, butter, shallots, zest, salt and pepper.  Cover and pulse into a chunky paste.  Prepare turkey as normal by removing neck and giblets, rinsing and patting dry.  Now loosen skin from the meat by inserting you fingers starting at the neck.  Rub half the paste under the skin and over the breast and thighs too.  Sprinkle body cavity with salt and pepper before inserting the cilantro, carrot and onion into it.  Fasten neck skin under turkey, tuck wings under breast and fasten legs back into provided piece (or string legs and tie to tail if not provided).  Place turkey on a rack in a roasting pan breast side up.  Insert oven friendly thermometer into the thickest part of thigh not touching the bone.  Cover loosely with foil and place in a pre-heated 325 degree oven for 2¾ hours.  While turkey is in oven using a sauce pan, melt butter, then stir in honey and remaining paste.  Set aside until you uncover turkey.  After the 2¾ hours, remove foil and baste turkey with the mixture in sauce pan.  Return turkey to oven and continue for 15 to 45 minutes or until thermometer reads 175 degrees.  Remove turkey and cover with foil and let rest for 15 minutes before carving.

Note:               You can use an electric roaster if you have one for this turkey.  Thus freeing up the oven for other dishes for your holiday meal.  Electric roasters are a great item to have in your cooking equipment inventory.

Ideas for Future Efforts

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