Roasted Turkey with Anchovies, Rosemary and Garlic
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings3
hours20
minutesI loved the sound of this recipe when I found it and I had a turkey in my freezer. It was going to be a miserable weekend so no better time than to stay in and slow roast a turkey. This is an easy and delicious recipe and all the juices make a great stock. BUT I will say I have a turkey recipe that is tried and true so next time I make this I will melt a little butter and add some minced anchovies as well as minced garlic and rosemary and inject it into the bird while it sits for 24 hours before roasting. In all the turkey’s I have done in my life and I have done A LOT!! Slow Roasting makes for a moist and succulent bird. Also another important step is allowing the bird to rest post cooking for at least 30 to 45 minutes. These ar just some tips. This bird was amazing and had great flavor and not too salty because of the anchovies.
Ingredients
8 cloves garlic
8-12 anchovy fillets
1 Tablespoon fresh rosemary as well as 5-6 sprigs
1 Tablespoon capers, drained
1 Tablespoon fresh ground pepper
Kosher salt
1 (10-13lb) turkey, giblets/neck/liver removed (kept if making stock)
2 onion, sliced in thick wedges
4 carrots, cut into 1 inch pieces
4 shallots, quartered
1 lg fennel bulb, quartered
2 lemons, 1 sliced thin and the other quartered
2 cup white wine
1 to 2 quarts chicken broth
Olive oil as needed
Directions
- In a food processor, combine garlic, anchovies, rosemary leaves, capers, and peppers and 1/2 teaspoon salt per lb of bird. Process into a paste.
- Place the turkey in a large roasting pan on a rimmed rack. Rub the paste all over the bird and without making to big of a slit stuff some of the paste in-between the skin and each breast. Place the bird in the refrigerator and refrigerate for 24 hours, UNCOVERED.
- Remove the bird from the refrigerator an hour before cooking. Drain the liquid from the pan. Add the quartered lemon, some onion and sprigs rosemary to the cavity and tie the legs. Toss the rest of the vegetables and lemon around the bird and add the wine. I added more wine and less stock.
- Preheat the oven to 325 and once heated, Place the bird inside. Cook for 1 hour without opening the oven, after 1 hour, baste the bird every 30 minutes. If after 2 1/2-3 hours the bird is getting to brown cover loosely with foil. Remove the bird from the oven when it registers 165.
- Place bird on a cutting bird and allow to rest for 30-45min. Strain the pan juices into a saucepan and bring to a simmer. I save all the vegetables from the pan and place them in the pot to make the stock along with the reserved giblets, heart and neck.
- Once the bird has rested, carve and enjoy. Place some of the simmering au jus over the slices of turkey and the sides.
