Cristina Ferrare's Turkey

Elevate your holiday feast with Cristina Ferrare's Turkey, a show-stopping centerpiece that blends classic flavors with modern elegance. This recipe features a perfectly roasted 12-pound turkey infused with a buttery herb mixture of fresh rosemary, thyme, and sage for unparalleled flavor and moisture. The turkey is stuffed with aromatic onions, celery, carrots, and lemon, while a golden, crispy skin is achieved with careful basting and a final foil removal. Perfectly crafted to serve 8, this dish ensures tender, juicy meat with every bite. Complete the experience by using the savory pan drippings and roasted vegetables to whip up a rich, homemade gravy. Whether you're celebrating Thanksgiving or hosting a festive dinner, this turkey recipe is guaranteed to impress.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 12 lbs whole turkey
• 1 cup unsalted butter
• 2 tbsp fresh rosemary
• 2 tbsp fresh thyme
• 2 tbsp fresh sage
• 1 tbsp sea salt
• 1 tsp black pepper
• 4 garlic cloves, minced
• 1 onion, quartered
• 2 carrot, chopped
• 2 celery stalks, chopped
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 lemon, halved

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the turkey giblets and pat the turkey dry with paper towels.

Step 3

In a small bowl, mix the softened butter with minced garlic, rosemary, thyme, sage, sea salt, and black pepper to create a herb butter mixture.

Step 4

Carefully loosen the skin of the turkey breasts and thighs. Spread half of the herb butter under the skin, and the other half over the skin.

Step 5

Stuff the turkey cavity with the onion quarters, lemon halves, and half of the chopped carrot and celery.

Step 6

Tie the turkey legs together with kitchen twine and tuck the wings under the bird to prevent burning.

Step 7

Place the turkey in a large roasting pan. Surround it with the remaining carrot, celery, and 1 cup of chicken broth.

Step 8

Drizzle the olive oil over the vegetables and lightly season them with salt and pepper.

Step 9

Cover the turkey loosely with aluminum foil and place it in the preheated oven.

Step 10

Roast the turkey for approximately 15 minutes per pound, basting with pan juices every 30 minutes. Remove the foil during the last 45 minutes to allow the skin to crisp up.

Step 11

The turkey is done when a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C), and the thigh reads 175°F (80°C).

Step 12

Remove the turkey from the oven and let it rest for 20-30 minutes before carving. Use the vegetables and pan drippings to make a flavorful gravy if desired.

Nutrition Facts

Serving size	(6529.4g)

Amount per serving	% Daily Value*
Calories	8601.3

Total Fat 315.7g	0%
Saturated Fat 115.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 4058.2mg	0%
Sodium 11619.5mg	0%
Total Carbohydrate 36.9g	0%
Dietary Fiber 11.1g	0%
Total Sugars 14.2g
Protein 1318.6g	0%

Vitamin D 0IU	0%
Calcium 870.1mg	0%
Iron 64.3mg	0%
Potassium 14640.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 63.8%

Carbs: 1.8%