Herb-Stuffed Turkey Roast

Herb-Stuffed Turkey Roast

  • Preparation 30 min
  • Cooking 2 h
  • Sinking 12 h
  • Servings 10
  • Makes 8 to 10 servings
  • Freezes Yes

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.

  • Nut-free
  • Egg-free

Categories

Ingredients

  • Lemon Herb Butter

    • 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
  • Turkey Roast

    • 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

Preparation

  • Lemon Herb Butter

  • Turkey Roast

Personal Note

To help you with this recipe

Red Enamelled Cast-Iron Dutch Oven

Red Enamelled Cast-Iron Dutch Oven

99.99 $

This RICARDO round cast-iron Dutch oven is great for making braised dishes or osso buco.

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