My Cookery Page

Found the recipe and I thought looks good to share with folks who are looking for recipes for Christmas.  This recipe is good for small turkeys and chickens.  Serves 4.

Ingredients:  One 5-1/2 lb small turkey; 1 tsp salt; freshly ground white pepper; 6 tbsp unsalted butter.

For the herb crust:  1 cup fresh bread crumbs; 1/4 cup coarsely ground almonds; 4 tbsp chopped fresh herbs (parsley, sage, thyme in equal proportions, a litle rosemary and lovage).

Preheat oven to 400F.  Thoroughly wash the turkey inside and out and pat dry with paper towels.  Season the skin and the stomach cavity with salt and pepper.  Truss the turkey by pulling kitchen string through under the legs, turn the turkey onto the breast and cross the string over.  Turn onto the back, take the string between the legs and the breast, cross over on the breast, and tie together at the joints.

Place on a rack in a roasting pan, put in the oven.  After 5 minutes, brush with butter.  Mix together all the ingredients for the herb crust.  After 40 minutes, sprinkle all over the turkey.  From time to time, spoon the mixture of melted butter and herbs that drips into the roasting pan over the turkey.  After another 30minutes, pierce the thigh with a skewer to check whether the turkey is cooked.   Allow turkey to rest for about 15 minutes wrapped in foil, then carve and serve.