Juicy Roast Turkey with Herbes de Provence

Juicy Roast Turkey with Herbes de Provence
Photo by James Baigrie


  • 2 cups dry white wine
  • 2 celery ribs, cut into 2-inch-long chunks
  • Freshly ground pepper, to taste
  • 1 yellow onion, quartered
  • 1 tablespoon herbes de Provence
  • 4 tablespoons unsalted butter
  • 1 Granny Smith apple, cored, seeded, and quartered
  • + 5 more ingredients
    • Sea salt, to taste
    • 10 to 12 fresh sage leaves
    • Turkey Gravy (optional)
    • 1 (12- to 14-pound) whole fresh turkey
    • 2 cups apple juice

1. Preheat oven to 400°. Remove giblets from both cavities of turkey, and rinse inside and out. Loosen skin of turkey breasts, and place 2 tablespoons butter and 4 to 6 sage leaves under skin of each breast. Season turkey inside cavity and all over outside with herbes de Provence, sea salt, and p...

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