|My bad for forgetting to snap a picture before Anthony tore into it!|
1 turkey (12-14lbs), thawed, rinsed and patted dry
1tbs chopped fresh rosemary plus a few sprigs
1tbs chopped fresh sage plus a few sprigs
1tbs chopped fresh thyme plus a few sprigs
3tbs minced garlic
5tbs organic butter or oil
course salt and pepper
3 lemons, washed, cut in half, and poked all over with a fork
1/2c chicken stock (more if your pan gets dry)
2tbs brown rice flour
juices from your roasted turkey
1. Preheat your oven to 350F. Place your oven rack on the lowest setting. Remove giblets and neck from cavity.
2. In a small bowl, combine rosemary, sage, thyme, garlic, 1tsp sea salt, 1/2tsp pepper and 4tbs melted butter. Using your fingers, loosen the skin from the turkey. Spread the rub herb mixture under the skin of the breast and thighs.
3. Season the cavity with salt. Fill with lemons and leftover spice sprigs. Place in a roasting pan (or do what I did and buy a $3 disposable aluminum pan). Pour chicken stock at the bottom of the pan.
4. Loosely tent with foil (you may need someone to help you with this to make sure it is tented). Roast 1 hour.
5. Uncover and continue to roast, basting frequently with the pan juices (I did it about every 10-15 minutes), until an instant read thermometer reads 170F at the thickest part of the thigh. This will take about 2-3 hours more. You can tent with foil again if the turkey is not done and is browning too quickly and add stock if the pan is too dry. When done, take out the turkey, cover with foil, and let stand 30 minutes before carving.
6. To make the gravy, in a saucepan or saute pan, heat butter over medium high. Add brown rice flour and cook, stirring constantly, until browned. Add all of your turkey juices (strained if there are large pieces of meat in them) to the pan and boil and stir until thickened. Taste and add salt if needed. Serve warm.