Roasted Herb Turkey stuffed with fresh herbs and vegetables.

Ingredients:

Preheat oven to 425 degrees.

• 1  12-14 pound Turkey.
• 2 quarts of vegetable broth, separated.
• 1/2 cup of Extra-Virgin Olive Oil.
• 2 small bulbs of Baby Bok Choy.
• 1/2 pound of mushrooms (White or Portobella preferably).
• 1 medium rutabaga, cut into 6-8 pieces.
• 6 carrots.
• 2 large sweet potatoes, cut into six.
• 6 medium-sized Yukon Gold potatoes, cut in half.
• 1 chayote squash, cored and cut into thin strips.
•  1 large sweet onion, sliced into 3 slices.
• 1 leek, sliced very thin and broken apart. (only use the white stem).
• 4 Tablespoons of fresh Rosemary, chopped. (You would substitute 4 teaspoons of dry rosemary for 4 Tablespoons of fresh rosemary.)
• 4 Tablespoons of fresh Sage, chopped.  (You would substitute 4 teaspoons of dry sage for 4 Tablespoons of fresh sage.)
• 1/2 cup of fresh Basil, chopped. (You would substitute 1/4 cup of dry basil for 1/2 cup of fresh basil.)
• 2 Tablespoons of fresh dill weed, chopped. (You would substitute 2 teaspoons of dry dill weed for 2 Tablespoons of fresh dill weed.)
• 3 Tablespoons of fresh thyme, chopped. (You would substitute 3 teaspoons of dry thyme for 3 Tablespoons of fresh thyme.)
• 3 Tablespoons of fresh oregano, chopped. (You would substitute 3 teaspoons of dry oregano for 3 Tablespoons of fresh oregano.)
• Wondra Gravy Flour
• Salt to taste.
• Pepper to taste.

Preparing:

Clean, wash and pat dry the Turkey.

Place turkey on a clean work surface and gently find an opening near the leg between the skin and the meat of the turkey.

Using your hand, break away the skin from the turkey all the way up to the backbone and forward to the neck area to form a large pouch and repeat on the other side of the turkey.

Using a spray bottle or the palm of your hand, baste and massage the meat of each pouch of the turkey and the with a liberal amount of olive oil.

Combine all the fresh herb together in a bowl and mix thoroughly, divide into quarters.

Using approximately 1/4 of the herb mixture for each pouch, spread the herb mixture as evenly as possible around the pouch.

Spray or brush the cavity of the turkey and add 1/4 of the herb mixture into the cavity of the turkey.

Begin filling the cavity with mushrooms, bok choy, chayote squash until filled but don’t pack it too tight or the vegetables won’t cook.

Place turkey in the roasting pan and surround with remaining vegetables.

Add remaining 1/4 of the herb mixture, salt, and pepper to the vegetables and spray with olive oil.

Do not add the Yukon Gold potatoes, sweet potatoes, rutabaga, and carrots.

Add one quart of vegetable broth to the pan pouring some broth into the vegetables in the turkey cavity.

Massage the outer skin of the Turkey with a liberal amount of olive oil (or butter) and season with salt and pepper to taste.

Place in oven for 20 to 25 minutes until turkey is browned to your satisfaction and remove from oven.

Reduce oven temperature to 350 degrees.

Add Yukon Gold potatoes, sweet potatoes, rutabaga, and carrots to the roasting pan and salt and pepper to taste.

Add 1 quart of vegetable broth to the pan.

Cover tightly with aluminum foil.

Cook approximately 2 hours until the internal temperature reaches 180 degrees.

Remove 1/4 the broth, potatoes, and vegetables and keep warm.

Remove turkey and let sit 15-20 minutes before carving.

Gravy:

Add the 1/4 of the vegetable broth to a medium-size pan and bring to a boil.

Slowly sprinkle Wondra Gravy Flour into the broth while continuing to whisk the broth.

Continue to add Wondra and whisking until the desired gravy consistency is achieved.

Serve hot over turkey, potatoes, and vegetables… Bon Appetit!!!