Whether you are entertaining a large crowd or serving up a small family-style dinner, this Tuscan Roast Turkey will be the centerpiece of your holiday table. The juicy flavors and crisp, golden brown skin come from a Tuscan Herb Paste made with fresh herbs and a blend of olive oils.
After you’ve tried Olive Oil and Herb Mashed Potatoes, you may never want to go back to plain mashed potatoes again. For another amazing side dish, try sweet and salty Brussels Sprouts with Caramelized Onions and Prosciutto.
For more recipes that will turn any meal into an unforgettable feast visit www.carapelliusa.com. Carapelli is also offering an online coupon for $1.00 off any one bottle of Carapelli Olive Oil, 17 oz. or larger.
Tuscan Roast Turkey
Serving Size: 16
1 16-pound young turkey
Kosher salt, to taste
1 cup Tuscan Herb Paste
1 teaspoon fennel seeds, crushed
2 teaspoons celery salt
3 fennel stalks with fronds, rough
3 onions, large dice
1 stalk celery, small dice
2 1/4 quarts chicken stock
3 ounces all-purpose flour
Remove giblets from turkey’s cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with Kosher salt.
Mix Tuscan Herb Paste with crushed fennel seeds and celery salt. Starting at the neck of the bird, slip your hand between the meat and the skin to loosen.
Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey.
Season all over with kosher salt.
Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird.
Place turkey in a roasting pan. Roast at 400°F for 30 minutes.
Reduce temperature to 325°F and continue cooking the turkey to an internal temperature of 160°F, approximately 2 1/2 to 3 hours. Baste turkey often during cooking with juices from pan. If turkey begins to overbrown, cover it loosely with aluminum foil.
As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1 1/2 hours.
When turkey is done, remove from roasting pan and set aside to rest. Degrease roasting pan,
reserving 3 ounces of fat to make a roux.
Deglaze pan with a small amount of chicken stock. Transfer stock to a saucepot, and add remaining stock and broth from giblets. Bring to a simmer and degrease.
Make a blond roux with reserved fat and flour. Add roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain gravy through a fine-meshed strainer. Adjust seasoning.
Tuscan Herb Paste
Yield: 2 1/4 cups
3/4 cup Carapelli Extra Light in Taste Olive Oil
1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 tablespoon fresh basil
2 tablespoons fresh rosemary
1/2 packed cup fresh Italian parsley
1 tablespoon fresh thyme
2 tablespoons fresh sage
1/2 teaspoon crushed red pepper
Blend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil.
Serving Ideas: Rub under the skin of turkey for Tuscan Roast Turkey. Use to flavor vegetables for grilling and mushrooms for roasting.
Olive Oil and Herb Mashed Potatoes
Serving Size: 12
10 8-ounce potatoes, (about 5 pounds)
peeled and cut in half
3/8 teaspoon white pepper
1 1/2 tablespoons kosher salt
1/2 cup Tuscan Herb paste
1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 cup heavy cream, warmed
Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.
Brussels Sprouts with Caramelized Onions and Prosciutto
Serving Size: 12
2 pounds fresh Brussels sprouts, blanched,
4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 onion, julienned
1 1/2 ounces prosciutto, sliced into 1/2-inch strips
4 tablespoons white balsamic vinegar
Fresh cracked black pepper
Trim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) until just tender. Shock in ice water. Quarter the cooled sprouts.
In large skillet over medium high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring
frequently. Remove from pan. Place in bowl, mix with prosciutto.
In the same skillet, over high heat, lightly brown Brussels sprouts. Add onion-prosciutto mix, toss.
Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper.