Chef Talli's Fresh Herb Roasted Turkey. CTR

Since Turkey seems to be a point of contention with most people as to how to cook it, here is my Fresh Herb Roasted Thanksgiving Turkey Recipe enjoyed by  former President Bill Clinton and his family in the White House.

• Also: Sweet potato pie

Fresh roasted turkey recipe

• 1) 15-20 Fresh (not frozen) Tom Turkey                                               
• 1) Cup Regular of Extra Virgin Olive Oil (Chilled for about 45 minutes in the refrigerator}
• Fresh Ground Black Pepper
• 1) Bunch of Fresh Thyme
• 1) Bunch of Fresh Rosemary
• 1) Bunch of Fresh Sage Leaves
• 2) Pound of Unsalted Creamery Butter
• 1) Brown Onion
• 2) Medium Carrots 

FOR THE TURKEY BRINE WATER BATH

• A Cooler or Food Safe Bucket (For The Turkey
• Ice Cold Water (Enough To Cover The Turkey Completely
• 1) Box of Good Quality Kosher Salt
• 5 lbs. White Sugar
• White Vinegar

The purpose of the brine is to extract blood and other impurities in the turkey and infuse the turkey, especially the breast with moisture and flavor. First, wash your turkey in the sink under cold water and remove the giblet package. Fill your bucket or cooler with ice cubes and enough water to cover you bird. Then pour in the sugar, kosher salt and white vinegar. There is no specific measurement for the water mixture, just simply add these ingredients to taste. Your looking for a balanced salty sweet taste with a mild to medium sharp vinegar tail. Similar to a salt and vinegar potato chip. After your brine is ready, place your turkey in the water bath and cover it with a lid or aluminum foil. If you have room in your refrigerator to store you turkey in the water bath, then do so.

After a minimum of 4 hours or overnight, remove the turkey from the container and rinse it in the sink. Pat dry your bird with clean paper towels. Place you turkey in a roasting pan with a V-rack and hand rub your bird all over and inside with the melted butter and olive oil. Next, wash, dry and strip the leaves from your herbs and rub them all over the outside of the turkey, and place the discarded stems inside of the bird with 1 onion cut in half and 2 peeled, cleaned and quartered carrots. DO NOT THE PIERCE TURKEY.

Take a piece of heavy duty aluminum foil and cut it to fit the shape of the turkey's breast and put it on the breast. Tuck it in and around the edges to make a good fit. This will keep the breast from burning and cooking to fast. Also, wrap the wing tips (even if you tuck them under), and the drumsticks.

Pre heat your oven to 425 and put your turkey in the oven, breast side up. Roast the turkey for 20-25 minutes at this temperature until it is golden brown. Once the turkey has browned, remove the aluminum foil from the breast , wings and legs and , reduce the temperature to 310-325 and finish cooking. Follow the cooking time on the package the turkey came in, for cooking time per pound. I prefer to slow roast the turkey to preserve the moisture, flavor, color and texture of the bird. With the melted butter baste you turkey about every 15-20 minutes and make sure that the breast, legs and wings are browning. Nicely. When your turkey is done, use a meat thermometer and check the breast from the side, and check the temperature of the legs and thighs. The safe temperature to serve you bird is 165 degrees. If you remove your turkey from the oven at 155 degrees and set it, in it's roasting pan on a cooling rack, covered with foil it will continue to cook on it's own and, should reach 165. If it's under 165, place it back in the oven, and use your thermometer until it reaches safe serving temperature.

As for you platter scape, place your turkey on a sturdy ceramic (holds heat well) platter and, place baby crab apples, split pomegranates, baby persimmons, champagne grapes, and fresh curly leaf parsley around the outside of the turkey. If you are going to stuff your turkey, the safest thing to do is to prepare and bake your stuffing separate until it is fully cooked or 165 degrees, and then stuff your turkey for presentation.

Well my friends, that's my White House turkey. I hope you enjoy it!

Until next time, I wish you and your family a warm, wonderful and loving Thanksgiving.......

Bon Appetite,

Chef Talli