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Herbes de Provence Turkey w/ Black Currant Sauce

Herbes de Provence Turkey w/ Black Currant Sauce
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Ingredients
  1. 1 (14 to 15-pound) turkey, neck and giblets reserved
  2. 1 orange, cut into wedges
  3. 1 lemon, cut into wedges
  4. 1 onion, cut into wedges
  5. 6 fresh rosemary sprigs
  6. 6 fresh sage sprigs
  7. 6 fresh oregano sprigs
  8. 2 tablespoons unsalted butter
  9. 2 tablespoons Olivia's Herbes de Provence Olive Oil
  10. 1 1/2 teaspoons salt
  11. 1 1/2 teaspoons freshly ground black pepper
  12. 4 cups canned low-salt chicken broth (approximate amount)
Black Currant Sauce
  1. 3 Tbsp mint jelly
  2. 1 Tbsp Olivia's Herbes de Provence Olive Oil
  3. ¼ cup Olivia's Black Currant Balsamic Vinegar
  4. 1 tsp honey or agave nectar
  5. ¼ tsp kosher salt (optional)
Make the Turkey
  1. Position the rack in the lowest third of the oven and preheat to 400 degrees F.
  2. Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan.
  3. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
  4. Tie the legs together to hold the shape of the turkey.
  5. Stir 2 tablespoons of butter, the Herbes de Provence Olive Oil and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
  6. Rub the olive oil mixture all over the turkey and between the turkey breast meat and skin.
  7. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
  8. Cover the turkey breast with foil. Roast for 20 minutes.
  9. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
  10. Roast the turkey for 40 minutes.
  11. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
  12. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer.
  13. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the Black Currant Sauce.
Black Currant Sauce
  1. Mix together ingredients for the sauce in a small saucepan.
  2. Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.
  3. Serve the sauce on the side or drizzled over the turkey when plated.
Olivia Olive Oil https://oliviaevoo.com/