- Double Star Farms Free Range Turkey
- 16 oz Fennel Pollen Yogurt
- 4 Fennel Fronds
- 1 Carrot
- 2 Stalks Celery
- 1 Small Onion
- 1 Apple
- 1 Bunch Rosemary
- 1 Bunch Sage
- 32 oz. Chicken Stock
- 2 Lemons
- Large Roasting Pan with Rack
- Chef’s Knife
- Turkey Baster
- Meat Thermometer (Optional)
- Aluminum Foil
PREP & COOKING INSTRUCTIONS
PREP TIME: 30 MINUTES - COOK TIME: 5 TO 6 HOURS
STEP 1: Preheat Oven to 350. Pull out the neck and gizzard packet and discard, or use in your own recipe. Rinse Turkey and pat dry.
STEP 2: Rough chop apple, carrot, celery, and onion and stuff inside Turkey. Stuff Herbs inside Turkey.
STEP 3: Quarter slice lemons, Place Fennel Fronds and lemon wedges in the bottom of your roasting pan. Place Turkey on roasting rack over fennel fronds in pan. Smear fennel pollen yogurt marinade over the turkey and under the skin of the breast.
STEP 4: Season with your best salt and pepper. Cover with a loose piece of aluminum foil.
STEP 5: Pour 1/2 chicken broth in the bottom of the pan. Place in oven. Cook approximately 15 minutes per pound or if using a meat thermometer the turkey should read 165 degrees. Baste with chicken broth (add remaining broth as needed) once an hour.
STEP 6: The last half hour increase the oven temperature to 475, remove the foil and let the turkey brown. Place turkey on a platter and let rest for a half an hour before carving. Save pan drippings for gravy.
A great holiday wine is Lambrusco. Most Lambrusco is produced in the Emilia-Romangna region of Italy. Look for a frizzante, which is slightly sparkling. While Lambrusco is red it is light and effervescent and pairs well with holiday meals.
What was your favorite Thanksgiving growing up?
What are you thankful for?