This elegant turkey is served with a creamy French-style aioli. If you'd rather not use uncooked egg yolks in the sauce, see our recipe for Herbed Mayonnaise. Save any leftover aioli to spread on turkey sandwiches.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2014
In small bowl, mix together butter, half of the herbes de Provence and the pepper; set aside.
Remove giblets and neck from turkey; discard or reserve for another use. Twist wings and tuck behind back. Fill turkey cavity with onion, celery and remaining herbes de Provence. Tuck legs under band of skin or tie together with butcher's twine. Fold skin over neck cavity; using skewer, adhere to back of turkey. Place turkey, breast side up, on greased rack in roasting pan; brush with butter mixture. (Make ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
Roast in 325°F (160°C) oven, basting every 30 minutes, until instant-read thermometer inserted in thickest part of breast reads 170°F (77°C), about 3 hours. Tent turkey loosely with foil; let rest for 30 to 45 minutes before carving.
Herbed Aioli: Meanwhile, in large bowl, whisk together egg yolks, mustard, garlic, salt and pepper. Gradually whisk in vegetable oil until pale yellow and thickened. Gradually whisk in olive oil. Stir in vinegar, parsley and chives. (Make-ahead: Cover and refrigerate for up to 5 days.) Serve with turkey.
Change it up - Herbed Hayonnaise: Omit egg yolks, salt, vegetable oil, olive oil and vinegar from aioli; substitute with 2 cups prepared mayonnaise.
Nutritional facts per each of 12 servings: about
- Sodium 213 mg
- Protein 62 g
- Calories 647.0
- Total fat 51 g
- Potassium 659 mg
- Cholesterol 312 mg
- Saturated fat 10 g
- Total carbohydrate 1 g
- Iron 16.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 5.0