Roasted
Turkey with Fresh Herbs
Created
by Jägermeister
Serves:
12, (without leftover)
Ingredients:
1 Fresh Turkey 13-15 lbs.
1 sweet onion cut in quarter
1 carrot peeled and chopped
1 branch of celery chopped
A bouquet of sage, parsley and marjoram
Salt and pepper
6 Tbsp unsalted butter
1 Tbsp minced lemon zest
1/4 cup Jägermeister
2 carrots peeled and chopped
1/2 sweet onion chopped
1/4 cup cornstarch stir in † cup water
2 cups chicken stock
1/2 cup Jågermeister
Salt and pepper to taste
Fresh sage for garnish
Procedures:
1. Preheat
oven to 325†F.
2.
Rinse the turkey inside and out and pat dry with a paper
towel. Place the onion, carrot, celery, herbs in the turkey
and season inside and outside the poultry. Truss the turkey
or tie the legs with kitchen string. Place breast side
up on a rack in a roasting pan. Spread 2 tablespoons of
the butter over the breast. In a small pan over low heat,
melt the remaining butter; stir in the lemon zest, † cup
of water and † cup of Jågermeister.
3.
Roast the turkey, basting with Jägermeister butter
mixture every 20 minutes, until pan drippings have accumulated,
then baste with the drippings. After 1Ω hours, add
the chopped carrots, onion to the pan and continue to
roast, basting every 30 minutes. If the breast begins
to over brown, cover loosely with aluminum foil. Roast
until the thermometer inserted into the thickest part
of the thigh away from the bone registers 175?F, 2Ω
-3 hours total.
4.
Transfer the turkey to a cutting board, cover with foil
and let rest for 30 minutes before carving.
5.
Skim off the fat and juices of the pan, leaving the vegetables.
Set the pan over medium heat and scrape up any brown bits.
Pour 1 cup of chicken stock and stir for 3 minutes. Add
the corn starch mixture and the remaining chicken stock;
stir until thickened. Pour Jågermeister into the
pan and simmer for 1 minute. Strain the Jågermeister
Gravy.
6.
Snip the string, carve the turkey and arrange on a warmed
platter. Serve with Jågermeister gravy.
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Jägermeister Recipes:
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