Herbes de Provence Turkey w/ Black Currant Sauce
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- 1 (14 to 15-pound) turkey, neck and giblets reserved
- 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 1 onion, cut into wedges
- 6 fresh rosemary sprigs
- 6 fresh sage sprigs
- 6 fresh oregano sprigs
- 2 tablespoons unsalted butter
- 2 tablespoons Olivia's Herbes de Provence Olive Oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 4 cups canned low-salt chicken broth (approximate amount)
Black Currant Sauce
- 3 Tbsp mint jelly
- 1 Tbsp Olivia's Herbes de Provence Olive Oil
- ¼ cup Olivia's Black Currant Balsamic Vinegar
- 1 tsp honey or agave nectar
- ¼ tsp kosher salt (optional)
Make the Turkey
- Position the rack in the lowest third of the oven and preheat to 400 degrees F.
- Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan.
- Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
- Tie the legs together to hold the shape of the turkey.
- 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.
- Rub the olive oil mixture all over the turkey and between the turkey breast meat and skin.
- 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.)
- Cover the turkey breast with foil. Roast for 20 minutes.
- 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.
- Roast the turkey for 40 minutes.
- Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
- 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.
- Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the Black Currant Sauce.
Black Currant Sauce
- Mix together ingredients for the sauce in a small saucepan.
- 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.
- Serve the sauce on the side or drizzled over the turkey when plated.
Olivia Olive Oil https://oliviaevoo.com/