TIP: For a quick gravy, drain pan juices from the roasting pan. Using a fat separator, remove fat. Remove garlic and shallots from the cavity and mash using a fork. In a small saucepan combine strained pan juices, garlic-shallot mash, herbs and broth. Heat to a gentle simmer. Combine cornstarch with milk and add to gravy. Let boil until thickened.
Make sure the turkey is thawed and the giblets have been removed.
Preheat oven to 350ºF (177ºC).
Pat the turkey dry with paper towels.
Rub the turkey with half the olive oil, inside and out.
Combine half of the fresh herbs and butter. Rub the herb-butter mixture generously underneath the skin and over the breast on both sides.
Combine the rest of the olive oil, herbs, garlic and shallots. Stuff the cavity with the mixture. Salt and pepper to taste.
Place the turkey into your roasting pan. Add the turkey broth and wine.
Roast the turkey for 3 ½ - 4 ½ hours or until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.
Remove the turkey from the oven and let it rest for 20 minutes before carving.
NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.
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