Roast Turkey with Cilantro Paste
(8 servings)
Ingredients:
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
Directions:
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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