Italian Mediterranian inspired turkey recipe with basil and lemon. Use fresh basil only for this recipe; it will not taste the same without it. Serve it with roasted potatoes, broccoli and glas of dry Italian white wine.
Ingredients1 12-14 pound turkey, thawed if frozen
3 carrots
2 stalks celery
1 large onion
1 lemon
4 garlic cloves
1/2 cup parsely sprigs
1 cup coarsely chopped fresh basil
vegetable oil
1/4 cup cornstarch
1 tsp chicken boullion
1/2 tsp salt, fresh ground pepper
How you'll make itPreheat oven to 325 degrees F
- Cut carrots, celery in small pices; cut onion in eight pieces; cut lemon into 6 pieces; cut garlic cloves in half.
- Combine the vegetables, lemon, garlic and herbs in a large bowl.
- Prepare the turkey for rasting.
- Stuff the neck and bdy cavities with the lemon basil mixture.
- brush the turkey with vegetable oil and raost it accordingly to package directions.
- Remove the turkey from the oven and let it stand for 15-20 minutes before carving.
- Discard the lemon and vegetables.
Gravy- Pour the turkey drippings from the roasting pan into a 4-cup measure.
- Remove 3 tbsp fat from the drippings with a turkey baster or skimming spoon and put it into a saucepan.
- Add water to the drippings to make 3 cups.
- Blend the cornstarch into the fat and stir until smooth.
- Gradually stir in the drippings, chicken bouillon granules, salt and pepper.
- Cook over medium heat, stirring, until the gravy thickens and boils, for about 5 minutes.
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