Turkey with herbs

Servings: 8 to 12

Preparation time: 15 to 20 minutes

Cooking time: at least 4 hours

Ingredients

• 1 whole turkey
• 1 bunch parsley
• 1 L (4 cups) Grelot potatoes, halved
• 4 cloves garlic, chopped
• 1 butternut squash, large cubes
• 2 onions, thinly sliced
• 125 ml (1/2 cup) white wine

Herb butter

• 190 ml (3/4 cup) butter
• 30 ml (2 tbsp) brown sugar
• 15 ml (1 tbsp) mixed herbs of Provence
• 90 ml (6 tbsp) parsley, chopped
• 30 ml (2 tbsp) hot mustard
• 1 lemon, zest (keep the lemon for inside the turkey)
• 30 ml (2 tbsp) tarragon, chopped
• Salt and pepper taste

Preparation

1. Preheat the oven, rack in the center to 180 °C (350 °F).
2. In a bowl, mix the butter, brown sugar, herbes de Provence, parsley, mustard, lemon zest, tarragon, salt and pepper.
3. With your fingers, peel the skin off the turkey on the breasts and along the thighs and slide the prepared herb butter under the skin, distributing it as evenly as possible.
4. In the cavity of the turkey, slide the bunch of parsley and the lemon cut in half.
5. In a roasting pan, place the turkey then add the potatoes, garlic, squash, onions, white wine, salt and pepper.
6. Cover and cook in the oven for 3 hours.
7. Uncovered, continue cooking for another hour or more, depending on the weight of the turkey, to obtain cooking through, from the thigh to 74 °C (165 °F).

Ps: leftover turkey can be used to make soup, pie or sandwiches.