Herb-Stuffed Turkey Roast

Preparation

• Lemon Herb Butter

  • In a bowl, combine all the ingredients. Season lightly with salt and pepper. Cover and set aside.

• Turkey Roast

  • In a large 6-litre pot, bring 2 cups (500 ml) of the water, the salt and brown sugar to a boil, stirring until the brown sugar dissolves. Remove from the heat. Add the peppercorns, bay leaves and the remaining water (10 cups / 2.5 litres). Let the brine cool.
  • Place the turkey roast into the brine. Weigh down with a plate to completely submerge the meat. Refrigerate for 12 hours or overnight.
  • Meanwhile, in a small bowl, combine the herbs, mustard and lemon zest.
  • Drain the turkey and pat dry with paper towels. Without untying the roast, stuff the herb mixture between the breasts. Season with pepper. Set aside.
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In a large ovenproof skillet over medium heat, brown the turkey on all sides in 3 tbsp (45 ml) of the lemon herb butter, basting often with the hot butter. Add the broth and bring to a boil. Bake for 1 hour and 30 minutes or until a meat thermometer inserted into the centre of the roast reads 165°F (74°C).
  • Remove from the oven and set the roast aside on a plate. Cover with aluminum foil and let rest for 10 minutes. Skim the cooking juices, if needed.
  • Meanwhile, combine the flour and the remaining lemon herb butter. Set the kneaded butter aside.
  • With a wooden spoon, scrape the bottom of the skillet. Strain the cooking juices into a saucepan. Bring to a boil and stir in the kneaded butter with a whisk. Let simmer gently about 2 minutes or until the gravy thickens. Adjust the seasoning.
  • Untie the roast. Cut into slices and serve with the gravy.
  • Delicious with Spinach and Mashed Potatoes Au Gratin or Braised Vegetables and Chorizo.