Herb-Stuffed Turkey Roast
At Ricardo’s, it isn’t the holidays unless there’s a turkey roast on the table. He makes one every year, without fail. It’s the ideal solution when you want to eat turkey without spending an eternity in the kitchen. There’s no need to debone the roast, and it cooks very quickly (try 90 minutes). Magic! Brining […]
Ingredients
- 1/4 cup (55 g) unsalted butter, softened
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp fresh thyme leaves
- 1/4 tsp ground nutmeg
- 1 small clove garlic, finely chopped
- 1/2 lemon, the finely grated zest only
- 12 cups (3 litres) water
- 1/3 cup (95 g) salt
- 1/3 cup (70 g) lightly packed brown sugar
- 1 tsp crushed black peppercorns
- 2 bay leaves
- 1 deboned turkey roast, about 4 lb (1.8 kg), with or without the skin, tied
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp fresh thyme leaves
- 1 tbsp (15 ml) Dijon mustard
- 1/2 lemon, the finely grated zest only
- 2 1/2 cups (625 ml) chicken broth
- 2 tbsp unbleached all-purpose flour
- Salt and pepper
Instructions
- In a bowl, combine all the ingredients. Season lightly with salt and pepper. Cover and set aside.
At Ricardo’s, it isn’t the holidays unless there’s a turkey roast on the table. He makes one every year, without fail. It’s the ideal solution when you want to eat turkey without spending an eternity in the kitchen. There’s no need to debone the roast, and it cooks very quickly (try 90 minutes). Magic! Brining it the day before makes for one juicy bird.