I tend to make rather outrageous claims to the awesomeness of my cooking, but according to my husband, this is legit.
1 kosher turkey (or not kosher if that’s your thing)
1/4 cup olive oil (also kosher or non depending on your thing)
1 large bunch tarragon (rough-chop half and keep the other half whole)
2 small lemons, halved
1tbsp kosher sea salt (you can do regular, but the chunky stuff is better)
1/2tbsp black pepper
2 medium shallots, peeled but not chopped
Preheat your oven to 350 degrees Fahrenheit. Ideally, your bird will include a pop-up thermometer (it seems to be the fad these days), but if not, you’ll want to have a meat thermometer handy. Carefully remove any extraneous bird parts, rinse the bird, and then pat dry. Place breast down on a prepared rack in a roasting pan. Whisk chopped tarragon, salt, and pepper into olive oil. Carefully separate skin from meat so that you can run your fingers underneath. Rub oil all over bird, inside the cavity, and underneath skin. You want that bird thoroughly greased up (don’t worry, olive oil is full of good fats). Next, stuff the cavity of the bird with the lemons, shallots, and whole tarragon. Tie legs together with kitchen twine if necessary (some birds come with a connector already) and place in oven. If the top of the bird starts getting too brown, cover with an aluminium foil ‘tent.’ Cooking times will vary based on bird weight, so check the package for the approximate time for your poundage. If the bird includes a pop-up timer, keep an eye on it. You don’t want to overcook the bird, so remove it as soon as it pops up and let it rest twenty minutes before carving. If you are using your own thermometer, you’re looking for about 175 degrees Fahrenheit (the temperature will continue to rise slightly while resting). Serve with roasted potatoes and sauteed mushrooms or any of your other favourite sides. This is a great recipe for Thanksgiving or just Shabbat since it can be prepared before sundown and the leftovers are super-yummy, and it works great on a chicken if you have a smaller crowd (just reduce the amounts of oil, salt, and pepper…the tarragon should still be fine).
These leftovers work well in my recipe for ‘Cure-All’ Slowcooker Soup.
Please observe safe food handling practices when dealing with all raw meat, especially poultry.