Butterflied Turkey With Lemon Sage Gremolata From Standards Of Excellence'S Chef Rachelle Boucher
- For the Turkey:
- 12-18 lb turkey, rinsed and patted dry
- 8 sprigs fresh rosemary, 4"-6" long
- 4 Tablespoons good quality olive oil
- Paprika
- Kosher salt & pepper
- Linen twine for trussing
- Wine, water or stock or combo for gravy
- For the Gremolata:
- 4 Tablespoons unsalted butter, softened
- Zest of three lemons, finely chopped
- 3 cloves garlic, minced
- 1/4 cup finely chopped Italian parsley
- 1/4 cup finely chopped fresh sage leaves
- 1. Remove turkey from the refrigerator at least one hour before cooking. Set oven racks so that the top of the butterflied turkey, on top of the pan and rack will be at least 6 inches from the heat source. Make the gremolata by blending the butter with lemon zest, garlic, parsley and sage. Set aside at room temperature. Set oven temperature to 375u0b0 F convection or 400u0b0F thermal (non-convection). Prepare a shallow roasting pan with a rack or broiling pan by spraying both with non-stick spray. 2. You can order your turkey with the back bone removed or you can do it yourself. BE CAREFUL! Use poultry scissors, a sharp serrated knife or a boning knife. To butterfly, place breast side down on a cutting board and starting at the neck, remove backbone completely by cutting through the ribs on each side. Open the cavity and cut along one side of the ridge of the breast bone through the bone (not through the meat) so the turkey lays flat. Remove pointed wing tips. 3. Brush 2 Tablespoons of olive oil over the entire underside and legs; season generously with salt, pepper and paprika. Flip the turkey over and place on top of rosemary sprigs. Press the legs slightly away from the body of the turkey so they lie flat on the pan to insure even cooking. Tie one end of twine to a leg bone and bring it up under the breast and back down to the other leg bone. Be sure wings are tucked in. Tie off twine. Brush the top of the turkey with olive oil, generously season again and place in the oven. Place an inch or more water, stock or white wine in the pan to catch drippings for gravy. 4. Place the probe deep into the breast near the center bone and set it for 155u0b0 F. 5. During the last 20 minutes of roasting, brush bird with half of the gremolata and finish roasting. Save remaining gremolata to serve with the turkey. 6. Remove from oven, and let meat rest for 20-30 min. to retain juices. The breast meat will reach 160u0b0F and the legs will come up to 180u0b0F.
turkey, turkey, rosemary, olive oil, paprika, kosher salt, trussing, water, unsalted butter, three lemons, garlic, ubc, ubc
Taken from www.epicurious.com/recipes/member/views/butterflied-turkey-with-lemon-sage-gremolata-from-standards-of-excellences-chef-rachelle-boucher-50109278 (may not work)