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Ingredients
– Turkey
– Mustard
– Salt
– Pepper
– Garlic
– Rosemary
– Sage
– Thyme
– Lemon
– Olive Oil
– Butter
– Onion
Instructions
Turketta
- Add fennel, pepper, coriander, garlic, sage, rosemary, orange zest, lemon zest, and drizzle of olive oil to a food processor. Process until you get a paste like consistency.
- Carefully remove the skin from the turkey and set aside. Then butterfly the turkey breast and place it on top of the skin. Score the breast and liberally season with salt and mustard butter.
- Season with the herb paste, then tightly roll and tie the breast to keep it together. Then season the outside with salt, place on a wire rack, and transfer to the fridge for 6-24 hours.
- Remove from the fridge at least 30 minutes before cooking, and preheat your oven to 275º.
- Heat a skillet over high heat, and sear the turkey for about 2 minutes on each side. Then transfer to a wire rack, insert a thermometer, and cook until the internal temp reaches 150º (2 pounds took about 1-1.5 hours).
- Once done, let it rest for 10 minutes before slicing.
Gravy
- Heat the pan you seared the turkey in over medium heat and add the onions, garlic, and butter. Once the butter melts, add the flour and mix until the flour coats the onion.
- Deglaze the pan with the sherry vinegar, and then add the turkey stock, rosemary, thyme, and sage.
- Simmer the gravy for 20 minutes, or until desired consistency.
- Strain into a separate, clean pot. Taste, and season with salt as needed.