Southern French-Style Herb-Roasted Turkey Serves: 10
- 1/4 cup Extra-Virgin Olive Oil, divided
- 1 (10–12 lb) turkey
- Salt, to taste
- Freshly ground pepper, to taste
- 1 Tbsp Herbes de Provence
- 1 tsp Poultry Seasoning
- 1 Whole Head Garlic, top chopped off
- 2 Lemons, halved
- 1 Sprig Fresh Rosemary
- 1 Sprig Fresh Thyme
- 1 Sprig Fresh Sage
- Preheat oven to 425°F.
- Use 1 Tbsp olive oil to grease the bottom of a large roasting pan.
- Wash and dry the turkey thoroughly. Season with salt and pepper on the inside and out. Place turkey breast side up in the pan.
- Brush the turkey with the remaining olive oil. Sprinkle Herbes de Provence and poultry seasoning on turkey, and rub into skin with your hands.
- Place whole garlic head, 1 lemon half, rosemary, thyme, and sage inside the cavity. Squeeze lemon juice from remaining lemon half over the top of the turkey.
- Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered.
- Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with foil. Continue to bake for another 2–2 1/2 hours or until the internal temperature of the thickest part of the turkey breast meat reads 180°F on a meat thermometer.
- Remove from the oven, and place on a carving board. Let rest for 10 minutes before carving. Remove skin while carving.
- Strain the liquid from the bottom of the pan into another saucepan.
- Juice the remaining 2 lemon halves, add to the saucepan, and stir.
- Bring to a boil over high heat, and cook for 10 minutes or until sauce has reduced.
- Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.
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