Roast Turkey with Basil Pesto and Rosemary (Recipe)

Roast Turkey with Basil Pesto and Rosemary

(print recipe)

Not the best pic but taken with a BlackBerry

Buttered and seasoned, now time to prep for the oven

Cheesecloth on top will keep the breast moist through out the roasting process, foill protects the legs from getting too dark and dry.

 

Tacchino ripieno / 8, originally uploaded by Consy.

15-20 lb. Turkey
1 large bunch of Fresh Basil
1 Bunch fresh Rosemary
1 oz peeled and chopped fresh garlic
2 Bay Leaves
1 lb. Unsalted Butter
2 Large Spanish Onions
4 Carrots
1 Fennel Bulb
1 Bunch Flat Italian Parsley
Fresh Ground Black Pepper
Sea Salt

Procedure
• Wash Turkey thoroughly
• Place chopped Celery, Carrot and Onion in a suitable sized roasting pan
• Chop Herbs and Parsley and massage into the softened Unsalted Butter and garlic
• Place a liberal amount of the Butter Herb Garlic Mixture under the breast (skin) of the bird going deep towards the thigh
• Place a bit of Fennel Bulb, Carrots and Onions into the sprinkling of herbs
• Liberally season the outside of the turkey with sea salt and fresh cracked black pepper
• Lift bird with cheesecloth that has been whetted with chicken stock
• The cheese cloth should cover the entire breast
• Wrap the legs with aluminum foil
• Roast the birds according to the instructions given on the package
• Baste the bird every half hour with drippings

For the Gravy
• Drain vegetables from bottom of roaster
• Place vegetables into a blender and blend to smooth (be careful!)
• Place pureed vegetables into a saucepan
• Adjust to desired consistency with turkey stock
• You may thicken lightly with cornstarch aid add dry sherry or if you prefer, use a roux to thicken

Roux
• Equal parts of melted butter and flour cooked in a sauté pan till light brown. Add slowly to the gravy with a whisking motion so there are no lumps