Lavender-Roasted Turkey with Herbed Stuffing
Ingredients:
For the Turkey:
1 whole turkey (12-14 pounds)
2 tablespoons dried lavender flowers
2 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
4 cloves garlic, minced
1 lemon, cut in half
1 onion, quartered
For the Herbed Stuffing:
8 cups cubed bread (white or wheat)
1/2 cup unsalted butter
1 onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons fresh lavender flowers (or 1 tablespoon dried)
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1/2 cup chicken or vegetable broth
Salt and black pepper to taste
Instructions:
Preheat your oven to 350°F (175°C).
Begin by making the herbed stuffing. In a large skillet, melt the butter over medium heat. Add the diced onion and celery and sauté until they become tender, about 5-7 minutes. Add the minced garlic and cook for another minute.
Stir in the fresh lavender, sage, and thyme. Cook for a couple of minutes to release their fragrant aroma. Season with salt and black pepper.
In a large mixing bowl, combine the cubed bread and the sautéed herb mixture. Pour in the chicken or vegetable broth and mix well, ensuring the bread is moistened but not overly soggy. Adjust seasoning if needed.
Clean the turkey, removing giblets and neck. Rinse it inside and out, then pat dry with paper towels.
In a small bowl, combine the dried lavender flowers, thyme, rosemary, salt, black pepper, and minced garlic. Add the olive oil and mix to form a paste.
Carefully lift the turkey's skin from the breast and spread the lavender herb paste under the skin, gently massaging it over the breast meat.
Stuff the turkey's cavity with the herbed stuffing you prepared earlier. Secure the opening with kitchen twine or skewers.
Place the stuffed turkey in a roasting pan. Squeeze the juice from the lemon halves over the turkey and place the lemon halves and quartered onion inside the cavity for added flavor.
Cover the turkey loosely with aluminum foil and roast in the preheated oven. Calculate the cooking time based on the weight of your turkey, generally about 15 minutes per pound. Baste the turkey every 30 minutes with the pan juices.
Remove the foil during the last 45 minutes of cooking to allow the skin to brown and become crispy.
Use a meat thermometer to ensure the turkey's internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Once done, remove the turkey from the oven and let it rest for 20-30 minutes before carving.
Serve the Lavender-Roasted Turkey with the herbed stuffing, your favorite Thanksgiving sides, and gravy made from the pan drippings.
This Lavender-Roasted Turkey with Herbed Stuffing will delight your Thanksgiving guests with its unique floral and herb-infused flavors. Enjoy!
