Chef D is spicing up Thanksgiving with a little Harissa.
1 15-18-pound turkey
8 stalks celery
1 bundle carrots
1 bundle fresh rosemary
1 bundle fresh thyme
1 bundle fresh sage
kosher salt and cracked black pepper
8 sticks butter
1 container CAVA Harissa
4-6 cups chicken broth or your preferred broth
Prep and brine turkey the day before roasting.
On day of roasting, preheat oven to 400 degrees Fahrenheit.
Roughly chop celery, carrots, and onion, and add to the bottom of your roasting pan. Then rest the roasting rack on top of the veggies, carefully adjusting to make sure it’s flush with the bottom of the pan. Mince rosemary, thyme, and sage. Mix together butter, Harissa, herbs, salt, and pepper. Add butter mixture to a gallon plastic bag or a piping bag and clip the corner of the bag to allow the butter mixture to escape.
Use a plastic spatula to carefully loosen the turkey skin from the meat. Use the piping bag to pipe the butter under the turkey skin, then use your hands to carefully press the mixture until it’s evenly distributed under the skin. Season well with salt and pepper both on the surface of the bird and in the cavity. Tuck the back legs of the turkey under the bird to protect them from direct heat and carefully place the turkey into your roasting dish dish, on the roasting rack.
Add chicken broth to the bottom of the roasting dish and then baste the turkey with 3-4 tablespoons olive oil. Carefully place roasting dish in the oven and roast for 3 1/2 hours, or until the turkey reaches 165 degrees Fahrenheit when carefully measured at the thickest part of the thigh.
Remove from the oven and allow to rest for 15 to 20 minutes. Carve and pair with your favorite sides.
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