Roast Turkey Grand Mere

Roast Turkey Grand Mere

Main Course 

  • 8


  • Very easy


  • Cook time


  • 10-pound Fresh Turkey- preferably an heirloom breed such as Bourbon Red
  • ¼ Cup + 1 teaspoon Salt
  • 1 Large carrot, split and halved
  • 1 Large rib of celery split and halved
  • 1 Medium onion, halved
  • 2/3 Cup Chopped Italian Parsley
  • ½ Cup Chopped Thyme
  • 2 tablespoons Chopped Rosemary
  • 3 tablespoons Chopped Garlic
  • 1 teaspoons Black Pepper
  • 2/3 Cup Extra Virgin Olive Oil (EVOO)
  • 2/3 Cup Softened butter
  • Baker’s twine


Day One - Using the ¼ Cup salt, rub the turkey inside and out with salt. Place on the rack in the All Clad roasting pan and store in the refrigerator overnight (24 hours.)

Day Two - Preheat the oven to 450F - 1 hour prior to cooking, remove the turkey from the refrigerator. Wipe off any excess salt. - While the turkey is tempering, make the herb paste. In a mixing bowl combine the parsley, thyme, rosemary, garlic, 1 teaspoon salt, and black pepper. Add EVOO and mix. - Separate the turkey skin from the breast and legs. Rub the herb paste between the skin and the meat until the entire bird is coated. - Stuff the cavity of the turkey with the carrot, celery, and onion. - Truss the turkey with the twine. - Rub the entire turkey with softened butter. - Place in the roasting pan, breast up. - Roast at 450F for 1 hour, then reduce heat to 325F. Baste turkey with the pan juices every 30 minutes. - After 2 hours check the temperature of the turkey, check every 15 minutes until the temperature reads 160F. - Remove the turkey from the oven, and rest the turkey for 30 minutes prior to carving.