| Prep: 30 mins | Cook: 3 hrs – 4 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 687 | 33g | 13g | 20g |
| sugars | fibre | protein | salt |
| 3g | 4g | 76g | 2.86g |
There’s something inherently comforting and festive about a well-cooked turkey that brings a homely touch to any dining table. One favorite recipe of mine that plenty will agree is a showstopper is the Roasted Turkey with Spikenard and Thyme.
A Nod to My Italian Heritage
Although traditionally, my Italian-American heritage leans more towards pasta dishes, this particular turkey recipe reminds me of my grandparent’s belief in bringing people together with shared meals. Inspired by their teachings, I’ve taken to introducing my own twists to dishes we loved as a family. And this recipe, with its aromatic spikenard, is a testament to that.
Why Spikenard?
Many might be surprised by the inclusion of Spikenard, an ancient herb often used for its medicinal purposes. However, its subtly sweet, woody and earthy flavor lends an exotic touch to the turkey that’s just marvelous. Not to mention, spikenard has been known to have anti-inflammatory and antibacterial benefits making this delectable dish a healthy choice as well!
Paired alongside a lightly seasoned sprinkle of thyme, and a healthy dose of root vegetables like onions, carrots, and celery, this dish not only brings out a hearty mix of flavors, but also packs a good dose of vitamins and minerals.
A Delightful Pairing
To serve, this Roasted Turkey with Spikenard and Thyme goes wonderfully well when paired with light sides such as a fresh lemon capellini or a heartwarming bowl of pumpkin risotto . It’s a beautiful mix of my Italian-American roots with an added gourmet flair that’s sure to leave your guests coming back for seconds!
You don’t have to wait for Thanksgiving to whip this up. Any family gathering, large or small, is made special with this dish on the table. It’s not just about the delicious and rich flavors, but also about the warmth, love, and shared stories that come with every bite.
Make your kitchen a playground of flavors and a place where family traditions come alive. Happy cooking!
What You’ll Need
- 1 whole Turkey (10-12 pounds)
- 4 tablespoons Salt
- 2 tablespoons Black pepper
- 2 bunches of fresh Thyme
- 10 grams Spikenard
- 1 Orange, halved
- 1 head Garlic, halved crosswise
- 2 large Onions, cut into quarters
- 4 Carrots, halved
- 4 Stalks of Celery, halved
- 2 cups Chicken broth
- 8 tablespoons unsalted Butter, melted
Method
Step One
Preheat your oven to 325°F (165°C). Make sure your turkey is completely thawed. Rinse the turkey inside and out with cold water, pat dry with paper towels. Remove any excess fat and leftovers from the neck and body cavities.
Step Two
Prepare the turkey by sprinkling salt and pepper inside the turkey cavity. Then stuff the cavity with thyme, halved orange, halved garlic, quartered onions, and the spikenard.
Step Three
Tie the turkey legs together with string and tuck the wing tips under the turkey’s body. Place the celery, carrots, and remaining onion and thyme into a roasting tray and lay your turkey on top.
Step Four
Brush the turkey with the melted butter, and again sprinkle with salt and pepper. Pour the chicken broth into the tray. Roast the turkey uncovered for about 2.5 to 3 hours.
Step Five
In the last 45 minutes of roasting, take out the turkey from the oven and cover the turkey breast with aluminum foil to prevent overcooking. Replace the turkey back into the oven and bake until a meat thermometer inserted into the thick part of the thigh reads 165°F (74°C).
Step Six
Once done, remove the turkey from oven and let it rest for 20 minutes before carving. This allows the juices to redistribute throughout the turkey, resulting in a moist turkey. Serve your delicious roasted turkey with spikenard and thyme and enjoy!
