Name: Herb Roasted Turkey
Yield: Makes 8 servings
Ingredients: 1 (17-pound) turkey, rinsed well and patted dry; 10 tablespoons (1 1/4 sticks) unsalted butter, softened; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh sage; 1 tablespoon finely chopped fresh rosemary; 1 tablespoon finely chopped fresh thyme; Kosher salt and freshly ground black pepper; 6 cups chicken stock, homemade or store-bought; 3 large carrots, cut into 1-inch pieces; 3 large stalks celery, cut into 1-inch pieces; 2 large onions, quartered

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Herb Roasted TurkeyLara Ferroni

Thanksgiving is hands-down my favorite holiday. Bar Americain is open each year for Thanksgiving, and we typically serve about six hundred people before the day is over. No matter how many wonderful selections we offer on the abbreviated holiday menu, without fail turkey is the biggest seller—partly because people love it and partly, I think, out of a sense of tradition. This is the turkey that I serve at Bar Americain, with only the dressing and sides changing from year to year. This year I am pairing the all-American bird with all-American ingredients: wild mushrooms and Pinot Noir from the Pacific Northwest, figs from California, cranberries from Maine, bacon from Kentucky, and sweet potatoes from Georgia.

Recipe notes

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