DAVID KIRSCH IN A NEW YORK MINUTE

Enjoy a rich and flavorful turkey- without the butter or excessive gravy! Your protein source, turkey is a lean meat that can be eaten for days afterward. Feel free to double the recipe according to the size of your Thanksgiving party. 

Turkey Boosted with Herb Spread and Stock Injection

(Serves 4)

*Credit to Access Hollywood

You’ll Need:

Large handful parsley leaves

8 large sage leaves

8 sprigs thyme, leaves only

8 sprigs oregano, leaves only

Grated zest of a large unwaxed organic lemon

1/2 cup Olivio olive oil spread

Approx. 1/4 cup olive oil

8lbs. Turkey

3 3/4 cups low sodium chicken stock

3 large carrots, peeled and chopped

3 sticks celery, chopped

A large square of cheesecloth

To make spread:

Chop herbs and transfer to a bowl.  Add lemon zest, Olivio and fresh black pepper and stir until well combined. Divide into two.

For turkey:

Rinse turkey and pat dry with paper towels. Inject the breast and thighs with 3/4 cups stock, injecting 3-4 sites on either side of the breast and 2-3 sites on each thigh and drumstick. If possible cover and leave in the refrigerator overnight.

Preheat oven to 450F. Lift the skin around he neck of the turkey and gently use your fingers to ease loose the skin over the breast. Rub half of the herb spread over the turkey breast, in the pocket you have just made between the flesh and the skin. Spoon some of the rice stuffing into the neck of the turkey. Fold the skin over the stuffing and secure with toothpicks. Spoon the remainder of the stuffing loosely into the body cavity of the turkey and tie the legs together tightly with string. Put the turkey breast side down on a roasting rack and roast for 30 minutes. Meanwhile melt the remaining herb spread and transfer to a bowl. Add the cheesecloth to the bowl and just enough olive oil to saturate the cheesecloth.

Turn the turkey over so it is breast side up and lay the soaked cheesecloth over the turkey breast.  Turn the oven down to 350F. Add the carrots and celery plus 2 cups of the chicken stock to the roasting pan and roast for a further 2 hours, basting every 30 minutes. Top-up the pan with water if it becomes dry. Remove the cheesecloth and roast for another 30 minutes.

Take the turkey from the oven and check the temperature of the thickest part of the leg with an instant read thermometer, it should be at least 170F. Check the temperature of the stuffing in the cavity; it should be at least 150F. If the turkey is not ready then return it to the oven for a further 20-30 minutes.

Transfer the turkey to a large plate and tent with foil. Leave in a warm place to rest for 30 minutes. Spoon the vegetables from the pan into a blender and whiz to a puree.

Add the remaining chicken stock to the roasting pan and stir well. Pour the liquid from the pan into a gravy separator and leave to stand. Once fat has risen to the top pour off the de-fatted stock and transfer to a saucepan then simmer until reduced by half. Whisk in enough of the vegetable puree to thicken the gravy.

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