Thanksgiving Roast Turkey

  • Turkey
  • Stick unsalted butter
  • 1/2 cup J. Olive Co. Wild Mushroom & Sage Olive oil
  • Chopped shallots
  • Heads of garlic chopped
  • 1/4 cup Parsley chopped
  • 1 Tablespoon Sage chopped
  • 1 Tablespoon Chives chopped
  • 1 Tablespoon Thyme chopped
  • 1 Tablespoon Tarragon chopped
  • Large Onion coarsely chopped
  • Celery stalks coarsely chopped
  • Garlic cloves coarsely chopped
  1. Place all ingredients except the last three in food processor and blend.
  2. If you don’t like getting your hands dirty, transfer butter mixture to pastry bag.
  3. Rinse and dry turkey.
  4. Spread the coarsely chopped vegetables (last three ingredients) in the bottom of the roasting pan. Place bird on top of them.
  5. Gently separate breast skin from meat. Try to separate the skin all the way to the leg bones. Rub with salt and pepper.
  6. Salt and pepper the inside of the cavity and fill with favorite stuffing.
  7. Pipe or spread with hands half the butter mixture underneath the skin of each turkey breast. Try to get a bit to the leg portions. Once the butter is under the skin you can work the butter with your fingertips to make sure it’s even.
  8. Place in 350 oven for about 3 hours. Time will depend on the size of your bird. Add a bit of water or chicken stock to the bottom of the pan. Standard time is 15 minutes per pound. Baste the bird about once every half hour.

*Recipe courtesy of Food52.com

Balsamic Glaze

This is also referred to as a balsamic reduction.  In a saucepan, add 2 cups of J. Olive Co. Fig balsamic vinegar and bring to a boil.  Reduce heat and simmer for approximately 10-15 minutes or until your desired thickness of the glaze.  The glaze will coat the back of your spoon.  There will be ½ cup glaze after this is complete.  Drizzle this over your sliced turkey for added flavor.

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