RECIPE: Herb Roasted Turkey
Celebrate the season with our Herb-Roasted Turkey — a fragrant, savory centerpiece that captures the essence of festive gatherings. Carefully seasoned with a harmonious blend of ginger, oregano, thyme, rosemary, shallots, paprika, fennel seeds, fleur de sel, and freshly cracked black pepper, each roast is imbued with depth, warmth, and aromatic complexity.
Slow-roasted to perfection, the turkey emerges tender and succulent, its golden skin infused with the rich, earthy flavors of hand-selected herbs and spices. This dish brings elegance and sophistication to the holiday table, making every meal memorable and every gathering extraordinary.
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Preparation Time: 30 minutes
Cook Time: 2.5 - 3.5 hours
Total Time: 3-4 hours
Servings: 8 - 10
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INGREDIENTS:
Maison Gabrielle Spices
- 2 teaspoons Maison Gabrielle's Ginger Powder
- 2 teaspoons Maison Gabrielle's Dried Oregano
- 2 teaspoons Maison Gabrielle's Dried Thyme
- 1½ teaspoons Maison Gabrielle's Dried Rosemary | lightly crushed
- 1 tablespoon Maison Gabrielle's Dried Shallots
- 1 teaspoon Maison Gabrielle's Paprika
- 1 tablespoon Maison Gabrielle's Fleur de Sel
- 1 teaspoon Maison Gabrielle's Black Pepper | freshly cracked
- 1½ teaspoons Maison Gabrielle's Fennel Seeds | crushed by hand
The Rest
- 1 whole turkey (10–12 lbs) | thawed if frozen
- ¼ cup extra-virgin olive oil
- 1 lemon, sliced into thin rounds
- 1 cup chicken broth | low sodium preferred
DIRECTIONS:
- Preheat oven to 325°F (160°C). Put a rack in a roasting pan.
- Mix olive oil and all the spices in a bowl until you get a thick paste.
- Dry the turkey with paper towels. Gently loosen the skin over the breast and thighs - do not tear the skin.
- Spread half the paste under the skin and the rest all over the turkey.
- Put 4–5 lemon slices inside the turkey. Tie the legs and tuck in the wings. Put the turkey on the rack, breast-side up.
- Pour 1 cup chicken broth into the pan (not on the turkey).
- Roast for 2.5 to 3.5 hours, basting every 35-45 minutes with the pan juices.
- Cover with foil if it browns too fast. The turkey is done when the thigh reaches 165°F (74°C).
- Let it rest 30 minutes before slicing. Serve with the pan juices.
Bon Appétit!
-La Famille Maison Gabrielle
